As a Kid growing up in the early 90's, We had 3-4 cow's that we would butcher every other year. My Dad had a meat saw and we had a local butcher shop that would hang our meat for the 10-14 days before we would butcher, cut, and Grind our own Beef.. My Dad used the farmer's almanac as a guide for butchering. As a kid I felt like this was dumb, or just a waste of time, I felt like we were poor or living a backwards way of life? 😢 Now an adult in my early 40's all I want is a little farm to raise my own cattle and to tell my Dad Thank You for raising me the right way, and tell him I love him one more time! Also the beef I ate as a kid was so much better than anything I can find today in any Super Store!! ❤
HELL yeah!! Me too. I used to think my father was the DUMBEST person on the planet. Now, I realize he was way ahead of the curve in the late 80s. Love your comment and I feel the same way.
I thought we were poor for eating game meat when I was young and now its probably 90% of my protein intake. I would love to have a small farm for a few animals and veggies.
Pork is the same....I think it has to do with the way and what they feed them....home raised, where they are allowed to eat natural foods with out all the hormones and chemicals they pump into them trying to fatten them up for weight price flattens the taste....
As a former butcher/meat cutter for 12 years at my local Food Lion when we had it before it closed. I always told my customers that the chuck end of the ribeye was always the better cut. To this day i always buy chuck eye steaks for the grill, nothing better than a chuck end of a ribeye, keep up the videos guys, and I hope to visit soon and possibly talk to you guys.
When I turn in my cut sheets, I always get the chuck roast cut into thick steaks. Actually, I get most of my roasts cut into thick steaks. 😊 The chuck steaks are absolutely wonderful when smoked. I’m finally in a position where I can grow out my own beef. 🎉
As a two year carnivore, those are my favorites also. Since I live in ketosis, it broke my heart every time you trimmed the fat off one of those steaks. More fat equals more energy, and it tastes really good when I sear it in a quarter inch of bacon grease.
@raymondrespress4250 join the club. You take a nice steak with about a quarter to a half inch of fat and braise it on both sides and then seal the sides in the hot oil. Brown it to taste on both sides throw in some sliced onion, mushrooms and maybe green pepper. Man that is so good I can almost taste it right now. In fact I may just go into town in the morning and see if I can't get the bank to finance one.
I’m 40 minutes north of white feather meats and I finally stopped by last month. I’m moving 450 miles south so it was among my last opportunities to do so. Nice place with friendly staff. 😊
Been a chef for near 40 years, always thought tomahawk streaks were unnecessary, but the bone in rib steak is among my favorite. Always enjoy your vids, keep it up. I still think when you rebilt the beef cut chart the most informative vid I have ever watched.
I’ve been a meat cutting apprentice for a little over a year now, I don’t break down whole cows or pigs but this is on my bucket list to do when I get more practice in. Loving the videos and keep them coming.
I’m not a butcher nor have any intention of becoming one but man do I love watching these videos! They are very educational and informative. Keep them coming!
Brings back memories. Started cutting hanging beef 50 years ago. Nice to see the trade is still alive. Would love to visit your retail location. I'm an old "service case" guy. Nothing better to see these days than pride and perfection on display.
i find it interesting how Americans make cuts. im from south america (argentina) and thats why it catches my attention how you work. i always said something new, you always learn in this beautiful profession.
I’m an old dude. Love your educational videos. You’re truly a master butcher Seth. Not only that, you & brother are standup individuals. I have no problem letting my grandsons left alone watching your Chanel. Sure wish we had you or someone like you within 60 miles. You’d see me often. Suggestion - include knife care & sharpening as a spot in a video. That’s my Achilles Heal. Thanks for sharing your knowledge & skill.
I love your videos n a retired chef n my daughter is a chef at universal n we live in Florida but from Vermilion Ohio, just a little drive from you guys. I love the idea of your spice blends n use to get my spices from a spice company in Cleveland n they would. Blend special combos for me.I know you two eat well like me n my daughter especially on holidays n no problem having friends who love to join us. Great job guys on doing what you do n taking it to the next level
It's a pity people don't see where they're steaks come from and WHAT WORK goes into presenting them i have to say a BIG MASSIVE THANKS to you and all that works with you both for explaining showing all the work that goes into producing and displaying and everything else
I have seen many times that my milk comes from shit-infested dairy cows with shit all over the utters. ...but....Didn't help me drink milk. Your logic is dufus logic. Just keep eating those bones.
I really like the fact that you allow for the bone in your Tomahawk steak price I know it’s not much but I bet your customers appreciate it really love your show ❤
Really helps us get a good steak. As a disabled Vet I could use more good tender meat on the good sections for better price.... No expert but thinking plenty off cut offs are still tender meat. I'm all about presentation but would love the trimmings in my half beef. As a retailer during my life I hope such trimmings are added to chuck burgers and passed on to the consumer. Each business deserves a decent profit. It comes down to our bad government and good business owners.
My dad was a butcher in a grocery store for as long as I as I can remember. There was many a time I went to work with him on a Sunday as he cut the Monday morning setup. I learned to break down a chicken but that was as far as it went. I remember the half beefs hanging in the freezer. Your videos bring back the memory of him to me knowing this is what he knew and did. If the military hadn’t intervened I would have fallowed in his footsteps. But the military gave me a different career path to fallow. Thank you for your videos I love watching them. They make me think of my dad. Who passed at 92 three years ago.
Nice lesson I just retired 50 years in the meat business I worked from grocery stores to private butcher shops in the 70s and 80s I worked as a chef at steakhouses that had a USDA agricultural inspected meat plant we cut our own meat I did a lot of steak cutting there when I moved to Georgia I started back in the grocery until I started back in private butcher shops I owned the butcher shop in Alpharetta GA then I went back I sold my part to my partner and I went back to work in the grocery store and I retired as a meat market manager at sprouts I would still be cutting meat but I got sick and never got my strength back I miss it I love it to me that is the most enjoyable job I started out with having quarters and front quarters and then when I got back into it after some years I couldn't believe all this box meat hell half the guys nowadays don't know how to break nothing down. Keep up the good work I just subscribed to your channel and can't wait to see some more videos peace
Ive been blessed for 25+ years to work with phenomenal chefs who like to educate anyone who asks questions about any food, but Ive learned even more by watching your content. Loyal fan here!
just enjoy the details you teach of breaking down the beef. Teaches me how to get the consistent product that I enjoy and how to properly explain it to my local butcher properly. As always a terrific detailed video
Love this !!! My dad was a cook in the Navy. He was also a butcher. He got his butchering skills in Annapolis MD. Back in 1968. He retired from the Navy in 1972. He taught me a lot of butchering skills over the years and we did all our own butchering. So this I love !!! So guys keep up the good work I absolutely love watching you all from Southern Ohio. God bless !!!
you are correct Seth, Ive been following yall for a good bit and I rarely see yalls videos pop up like they use to. Crazy! peta probably had a hissy fit and cried about all the delicious meat yall process...
Periodically I do a CZcams cleanup and go through my subscriptions…getting rid of channels that let up on content. This channel is never even on my radar. Love it.
I always buy a few rib roasts a year when they are on sale during easter and Christmas. I cut em into thick ribeyes and vac seal and freeze for the year
Greetings from Australia. When I was 17 I worked on cattle stations in mustering camps and we did our own killing. We drove a mob of bullocks under a tree where the headstockman had climbed up with the 30.30. Hed shoot a shot s bullock and then we butchered it on the ground. We did one side then rolled him over and did the other side. We started on each leg and cut the hide off rolling it back after bleeding. So when you rolled him over you didnt get dirt on your meat. The cuts were taken off directly and laid on gum leaves. In the camp, the night of the kill, we always had the rib bones because roasts were rolled by cutting them off the ribs... after taking out the two briskets for salting. The ribs we cut with the axe into about 5 inch lengths and cooked them on the coals with salt as they had some meat in between. The night of the kill was always the rib bones and chuck off the neck. Its a bit different eating fresh meat rather than hanging it over night. I gloody loved brains, kidney and liver and we had someting called curly gut from the intestine. The fat around the kidney we used to cook our meat in or grease the hobble straps for the horse plant. However Im 63 now but I never forgot the process or cuts and as a young bloke I loved that life. I did it for about 8 years and I ate meat breakfast, lunch and dinner for all those years. Anyway I reckon when the crunch comes....Ill do my own butchering and freakin survive.
Love this channel. I've learned so much about the different cuts of meat and how to identify what cut is what. In my opinion, ribeye is the king's cut of all steaks. Keep up the great work guys. You have a fan for life.
Late next week I pick up a 1/2 carcass of a Jersey (yes, they are magnificent) regeneratively farmed, grass fed and finished. You guys are making the lead up to this big job easier! ❤
I have actually promoted you on my own CZcams channel as little as it is right now because of being carnivore myself I send all of my followers and just my friends your way!
I live ( retired ) in Thailand ,, it's somewhat of a challenge to find exceptional beef cuts like yours .. but these video's are an inspiration .. great !
Craftsmanship comes in many forms. You, gentlemen are craftsmen and very enjoyable to watch. You are correct about the algorithm. I haven’t seen y’all for a while.
I love the show guys. It’s interesting watching you butcher them cattle and bison. Learning all the new cuts of meat and the ones that are usually in the stores keep up the good work.
Been watching you guys for 3 years buying from you for 2 1/2 years & love how you explain what you guys are doing in normal english. Also love all the products that I have from brought your absolutely friendly staff.
Mahalo nui! Just started on my carnivore adventure...I had no idea how the different cuts of steak are really from the same area of the cow! Enlightening!!!
You guys know how to cut up a side of beef . I've been doing it on my childhood farm for 55 years. Love your knives and will try the spices to. Thanks for the time you spent making the videos.
I’m a carnivore diet guy myself. Believe what you read, it’s magic. Anyway, ribeyes are always my favorite and thanks to y’all and a great butcher near me, I know what to buy. Keeping that algorithm alive. Love you guys.
Sure do appreciate the time and effort that y'all put into your videos. Learned so much from y'all. Love to watch how all of you work together as a team. So happy for all of your success.
Really good tutorial. We can hear all the blabber and see all the diagrams but this video hits home with actual visuals of the cutting process and the various cuts as a finished product through the rib section. Personaly I prefer a couple of steaks in from the strip loin end. Has wonderful flavor and texture and if you are feeling guilty as I am about consuming all the fat froim the chuck end for health reasons its a good trade off.
What an awesome video. I finally get to see how all the cats are made. What beautiful meats. These guys are so good at what they do. They’re the best!!!
I'm very happy that I came across your channel here. My wife and I love cutting, preparing, and cooking steaks. Luckily, my father was a butcher, so he taught me a lot of this. Seeing this episode, however, gave me a wonderful refresher course and reminded me of a few things I had forgotten. Great video. I'm excited that I found your channel, and I will be back.
I have never considered the different rib steaks as I would eat any of them. It is good to know the differences in the same cut of meat to make a better choice.
love the ribeye small end (chuck) or the same cut from a dry aged 109 rib roast. I would set mine on the back of the steam table to warm up and then about 2 min on each side on the hot end of the grill, salt and pepper and devour! Absolute delish with a dish of broiled mushrooms! Those were the good old days, though we could only indulge once a week.
Very informative, I was buying some Ribeye steaks and was asking questions about the different cuts and you explained it a lot better than the butcher did! Thanks!!!
I am an amateur pitmaster. I have learned more about meat watching you guys than I ever have reading. Your explanations are basic easy to understand and related well. For anybody looking to learn how to cut meat you guys are the best
I LOVE this channel! This is very educational. I also love the inside, personal tips on meat and steaks. Besides, watching the whole process of cutting up a slab of beef is mesmerizing. Keep the videos coming Bearded Brothers.
When my pap was dying my bro got us two tomahawks and a few ribeyes. Ribeyes were paps favorites. I was in charge of cooking. I grilled/smoked them on the Trager (first edition). It was dad’s last meal so I didn’t want to screw it up. I thought I had overcooked them in the artificial light outside, and then panicked. But, when I looked at them in the other artificial but more real light inside (?) I realized they were rare and had turned out perfect. While not your product, the tomahawks that we got still added a special element and I actually thought they were the best of the feast. It was a good night. Also, we both do/did like to gnaw, which worked out well 😋. Paps wanted to go home, I’m glad God provided such a feast for his last. To be honest the tomahawks and the miraculous perfect cooking made it special. Three days later he went home.
I knew some of this from watching other butchers on YT, but now I watch you guys exclusively, and never when I'm hungry! Amazing to watch you cut the meat up, and love all the advice and how open you guys are. I have learned so much from you, so thanks for your show. We would love to come by your place and go crazy with our order, but you're a 14+ hour drive for us! If I ever do get there, I'll call in advance with our order and have you freeze it all for me!
Have been watching your channel for several years. Excellent video one how to cut meat. Also great explanation of the different cuts and different ways to cook them.
I am doing carnivore. Thanks to you guys, I felt confident enough to buy the whole loon and started cutting my own steaks. Saves me a few $ and i enjoy it. I am now responsible to the Christmas prime rib every year. I took to bones off and tied them back on as your suggestion. Thank you
this brought back many memories, my first job as a kid in high school, freshmen year after school I worked and trained as a butcher in our local Italian butcher market. It was in little Italy on Buffalo NY s west side, I did this and loved it all. I will be starting a farm soon and needed a tune-up lesson, ty, but we never really forget now do we. lol
I've been watching these guys for 2 years if you try their products you will not be disappointed thanks guys you're a pleasure to watch good family good food excellent spices keep up the great work
As a Kid growing up in the early 90's, We had 3-4 cow's that we would butcher every other year. My Dad had a meat saw and we had a local butcher shop that would hang our meat for the 10-14 days before we would butcher, cut, and Grind our own Beef.. My Dad used the farmer's almanac as a guide for butchering. As a kid I felt like this was dumb, or just a waste of time, I felt like we were poor or living a backwards way of life? 😢 Now an adult in my early 40's all I want is a little farm to raise my own cattle and to tell my Dad Thank You for raising me the right way, and tell him I love him one more time! Also the beef I ate as a kid was so much better than anything I can find today in any Super Store!! ❤
HELL yeah!! Me too. I used to think my father was the DUMBEST person on the planet. Now, I realize he was way ahead of the curve in the late 80s. Love your comment and I feel the same way.
I thought we were poor for eating game meat when I was young and now its probably 90% of my protein intake. I would love to have a small farm for a few animals and veggies.
Pork is the same....I think it has to do with the way and what they feed them....home raised, where they are allowed to eat natural foods with out all the hormones and chemicals they pump into them trying to fatten them up for weight price flattens the taste....
amen
Same with me. I rarely had a steak from a store or restaurant when I was growing up. The difference is amazing...
As a former butcher/meat cutter for 12 years at my local Food Lion when we had it before it closed. I always told my customers that the chuck end of the ribeye was always the better cut. To this day i always buy chuck eye steaks for the grill, nothing better than a chuck end of a ribeye, keep up the videos guys, and I hope to visit soon and possibly talk to you guys.
When I turn in my cut sheets, I always get the chuck roast cut into thick steaks. Actually, I get most of my roasts cut into thick steaks. 😊 The chuck steaks are absolutely wonderful when smoked. I’m finally in a position where I can grow out my own beef. 🎉
As a two year carnivore, those are my favorites also. Since I live in ketosis, it broke my heart every time you trimmed the fat off one of those steaks. More fat equals more energy, and it tastes really good when I sear it in a quarter inch of bacon grease.
@raymondrespress4250 join the club. You take a nice steak with about a quarter to a half inch of fat and braise it on both sides and then seal the sides in the hot oil. Brown it to taste on both sides throw in some sliced onion, mushrooms and maybe green pepper. Man that is so good I can almost taste it right now.
In fact I may just go into town in the morning and see if I can't get the bank to finance one.
Ah yes you get energy from eating dead meat 😂
@@Syriariasha Well, cars can drive off of long-aged dinosaur meat 😂
@@Wahweka well don’t you sound smart
Hahaha, mine too! I've been carnivore for over 400 days, and I only eat ribeye. My favorite thing in life is the fat! ❤
Answered so many of my questions when buying my favorite cut. I buy a ribeye roast & cut my steaks.
Me too!
You don't know how my husband and I wish you were our neighborhood family butchers. So great to see such knowledge and honesty.
I’m 40 minutes north of white feather meats and I finally stopped by last month. I’m moving 450 miles south so it was among my last opportunities to do so. Nice place with friendly staff. 😊
Been a chef for near 40 years, always thought tomahawk streaks were unnecessary, but the bone in rib steak is among my favorite.
Always enjoy your vids, keep it up.
I still think when you rebilt the beef cut chart the most informative vid I have ever watched.
Thanks! Glad you enjoyed it!
I'm a carnivore. Ribeye is the best. It was great to see all of that and I learned some things. Thank you
Yes, but as I help take care of highly suicidal kids in @risk one-parent families, I can not afford them : (((. Looks amazing, though.
Try boneless chuck eyes. Cheaper and very delicious. I actually prefer them to ribeye.
Cheaper but not better
@@willd7533 How do you mean that? Is it taste, choice, or nutritional value?
Y'all apparently haven't had spinalis dorsi.
I’ve been a meat cutting apprentice for a little over a year now, I don’t break down whole cows or pigs but this is on my bucket list to do when I get more practice in. Loving the videos and keep them coming.
I’m not a butcher nor have any intention of becoming one but man do I love watching these videos! They are very educational and informative. Keep them coming!
Thanks for watching!
Same here 😊
The bearded butcher is one of the best .
Like the video
Awesome, you guys are great
Brings back memories. Started cutting hanging beef 50 years ago. Nice to see the trade is still alive. Would love to visit your retail location. I'm an old "service case" guy. Nothing better to see these days than pride and perfection on display.
I started in 1976. It sure kept me in shape.
I learn something every time I watch a new video.
Love watching you guys cut meat. I really admire your knowledge and care for the animal. Love from Philadelphia.
i find it interesting how Americans make cuts. im from south america (argentina) and thats why it catches my attention how you work. i always said something new, you always learn in this beautiful profession.
To my mind Argentina is the meat capital of the world. Beautiful country and beautiful people. 🇦🇷🇺🇸
I don't understand... Argentina has their own cuts and names for said cuts, but we all organize the different Muscles?
@@erosfleming2911
-THEY’RE- THEIR 👍
Great video
I'm in Australia and we call things by different names but most of the breakdown is similar
I’m an old dude. Love your educational videos. You’re truly a master butcher Seth. Not only that, you & brother are standup individuals. I have no problem letting my grandsons left alone watching your Chanel. Sure wish we had you or someone like you within 60 miles. You’d see me often. Suggestion - include knife care & sharpening as a spot in a video. That’s my Achilles Heal. Thanks for sharing your knowledge & skill.
🙌
They have done some videos on knife sharpening. May take some searching, but they are out there.
Whatever you guys cut up you should cook it’s one of my favorite part’s of the video even if it’s just a steak love seeing you dudes cook 🤙🏻
I love your videos n a retired chef n my daughter is a chef at universal n we live in Florida but from Vermilion Ohio, just a little drive from you guys. I love the idea of your spice blends n use to get my spices from a spice company in Cleveland n they would. Blend special combos for me.I know you two eat well like me n my daughter especially on holidays n no problem having friends who love to join us. Great job guys on doing what you do n taking it to the next level
It's a pity people don't see where they're steaks come from and WHAT WORK goes into presenting them i have to say a BIG MASSIVE THANKS to you and all that works with you both for explaining showing all the work that goes into producing and displaying and everything else
I have seen many times that my milk comes from shit-infested dairy cows with shit all over the utters. ...but....Didn't help me drink milk. Your logic is dufus logic. Just keep eating those bones.
I really like the fact that you allow for the bone in your Tomahawk steak price I know it’s not much but I bet your customers appreciate it really love your show ❤
Really helps us get a good steak. As a disabled Vet I could use more good tender meat on the good sections for better price.... No expert but thinking plenty off cut offs are still tender meat. I'm all about presentation but would love the trimmings in my half beef. As a retailer during my life I hope such trimmings are added to chuck burgers and passed on to the consumer. Each business deserves a decent profit. It comes down to our bad government and good business owners.
My dad was a butcher in a grocery store for as long as I as I can remember. There was many a time I went to work with him on a Sunday as he cut the Monday morning setup. I learned to break down a chicken but that was as far as it went. I remember the half beefs hanging in the freezer. Your videos bring back the memory of him to me knowing this is what he knew and did. If the military hadn’t intervened I would have fallowed in his footsteps. But the military gave me a different career path to fallow. Thank you for your videos I love watching them. They make me think of my dad. Who passed at 92 three years ago.
Nice lesson I just retired 50 years in the meat business I worked from grocery stores to private butcher shops in the 70s and 80s I worked as a chef at steakhouses that had a USDA agricultural inspected meat plant we cut our own meat I did a lot of steak cutting there when I moved to Georgia I started back in the grocery until I started back in private butcher shops I owned the butcher shop in Alpharetta GA then I went back I sold my part to my partner and I went back to work in the grocery store and I retired as a meat market manager at sprouts I would still be cutting meat but I got sick and never got my strength back I miss it I love it to me that is the most enjoyable job I started out with having quarters and front quarters and then when I got back into it after some years I couldn't believe all this box meat hell half the guys nowadays don't know how to break nothing down. Keep up the good work I just subscribed to your channel and can't wait to see some more videos peace
Punctuation brother! I was out of breathe by the time I finished that run on. Phew!
Ive been blessed for 25+ years to work with phenomenal chefs who like to educate anyone who asks questions about any food, but Ive learned even more by watching your content. Loyal fan here!
The videos that the BBs show are very user friendly and easy to follow
Thank you for taking the time to provide such a comprehensive educational experience!!
Excellent! I'm going to use this knowledge the next time I buy my meat!
Carnivore for 1 yr now and loving it.
Love watching these guys making their cuts. Amazing!
Also, their spice blends are outstanding!
Appreciate it!
I would Love a Hat with The Bearded Butcher?
انا إيراني ولا أفهم كلمة من كلامك لكني أحب النظافة وتقطيع اللحم من قبلك صديقي العزيز بالتوفيق
You guys are amazing!!! I ve become an amateur butcher. I have learned so much from you. Thank you.
just enjoy the details you teach of breaking down the beef. Teaches me how to get the consistent product that I enjoy and how to properly explain it to my local butcher properly. As always a terrific detailed video
Love all of your videos! I am a lawyer, but my dream job was always to be a butcher. Thank you for letting me vicariously fulfill my dream.
Love this !!! My dad was a cook in the Navy. He was also a butcher. He got his butchering skills in Annapolis MD. Back in 1968. He retired from the Navy in 1972. He taught me a lot of butchering skills over the years and we did all our own butchering. So this I love !!! So guys keep up the good work I absolutely love watching you all from Southern Ohio. God bless !!!
you are correct Seth, Ive been following yall for a good bit and I rarely see yalls videos pop up like they use to. Crazy! peta probably had a hissy fit and cried about all the delicious meat yall process...
Ahhh.... the memories... i used to process beef myself at a meat market in west texas.
Periodically I do a CZcams cleanup and go through my subscriptions…getting rid of channels that let up on content. This channel is never even on my radar. Love it.
Thank you, glad you enjoy our videos!
I always buy a few rib roasts a year when they are on sale during easter and Christmas. I cut em into thick ribeyes and vac seal and freeze for the year
Greetings from Australia. When I was 17 I worked on cattle stations in mustering camps and we did our own killing. We drove a mob of bullocks under a tree where the headstockman had climbed up with the 30.30. Hed shoot a shot s bullock and then we butchered it on the ground. We did one side then rolled him over and did the other side. We started on each leg and cut the hide off rolling it back after bleeding. So when you rolled him over you didnt get dirt on your meat. The cuts were taken off directly and laid on gum leaves. In the camp, the night of the kill, we always had the rib bones because roasts were rolled by cutting them off the ribs... after taking out the two briskets for salting. The ribs we cut with the axe into about 5 inch lengths and cooked them on the coals with salt as they had some meat in between. The night of the kill was always the rib bones and chuck off the neck. Its a bit different eating fresh meat rather than hanging it over night. I gloody loved brains, kidney and liver and we had someting called curly gut from the intestine. The fat around the kidney we used to cook our meat in or grease the hobble straps for the horse plant. However Im 63 now but I never forgot the process or cuts and as a young bloke I loved that life. I did it for about 8 years and I ate meat breakfast, lunch and dinner for all those years. Anyway I reckon when the crunch comes....Ill do my own butchering and freakin survive.
Y'alls channel makes me spend money on steaks. It fuels my addiction to beef, wonderful beef. Thank goodness we live in Texas.
Man I wished I lived near you guys. Nom Nom.
Me too I’m a true fan of their craft
Me too 😋
Is it just me, or does anyone else love the sound that happens after the handsaw cut? Same with the fat cap removal.
Love this channel. I've learned so much about the different cuts of meat and how to identify what cut is what. In my opinion, ribeye is the king's cut of all steaks. Keep up the great work guys. You have a fan for life.
I love ribeyes too, but for me the king is the sirloin cap (picanha).
Late next week I pick up a 1/2 carcass of a Jersey (yes, they are magnificent) regeneratively farmed, grass fed and finished. You guys are making the lead up to this big job easier! ❤
I have actually promoted you on my own CZcams channel as little as it is right now because of being carnivore myself I send all of my followers and just my friends your way!
Thanks for doing that, we appreciate it!
@@TheBeardedButchers you guys are awesome! It's a well needed service you provide with descriptions of meat cuts,the difference between them!
This is the first video I have had suggested in forever! I have been following you guys for years.
I live ( retired ) in Thailand ,, it's somewhat of a challenge to find exceptional beef cuts like yours .. but these video's are an inspiration .. great !
Craftsmanship comes in many forms. You, gentlemen are craftsmen and very enjoyable to watch. You are correct about the algorithm. I haven’t seen y’all for a while.
I love the show guys. It’s interesting watching you butcher them cattle and bison. Learning all the new cuts of meat and the ones that are usually in the stores keep up the good work.
“Carnivore here!!” I love steak such a great protein, God knew we would love it. I hope you have vendors in FL.
Way to go! I enjoy watching your videos. I always learn something new. Thank you for your efforts!
Fabulous video!
A pleasure to watch such a talented butcher. So informative and personable.
Been watching you guys for 3 years buying from you for 2 1/2 years & love how you explain what you guys are doing in normal english. Also love all the products that I have from brought your absolutely friendly staff.
Rib steaks are always my favorite. Thanks for the education, and for making me hungry!
Love these breakdowns of where the steaks comes from and how they are related.
Mahalo nui! Just started on my carnivore adventure...I had no idea how the different cuts of steak are really from the same area of the cow! Enlightening!!!
*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
Thanks!
You guys know how to cut up a side of beef . I've been doing it on my childhood farm for 55 years. Love your knives and will try the spices to. Thanks for the time you spent making the videos.
I’m a carnivore diet guy myself. Believe what you read, it’s magic. Anyway, ribeyes are always my favorite and thanks to y’all and a great butcher near me, I know what to buy. Keeping that algorithm alive. Love you guys.
I really like watching you guys work. Your channel is always informative and entertaining. Wish I lived closer to y'all!
Love watching you guys work!
Thanks for watching!
I love these videos! I’ve learned so much about what part of the animal I am eating. All of those ribeyes look delicious! 🤤
Thank you!
Sure do appreciate the time and effort that y'all put into your videos. Learned so much from y'all. Love to watch how all of you work together as a team. So happy for all of your success.
Thanks for showing where the different types of steaks come from
Love seeing all the different steaks that come from a single primal. You are my favorite butcher channel.
Thanks!
Just a normal guy who learns a little more each time I watch you guys 👍🏽
Love watching you guys and getting an appreciation for what it takes to get a steak on my table!
Every video is a masterclass. A wealth of knowledge being shared and I love it! Thank you!
I love all if the rub steaks, but appreciate the nuances I learn on your channel.
Really good tutorial. We can hear all the blabber and see all the diagrams but this video hits home with actual visuals of the cutting process and the various cuts as a finished product through the rib section. Personaly I prefer a couple of steaks in from the strip loin end. Has wonderful flavor and texture and if you are feeling guilty as I am about consuming all the fat froim the chuck end for health reasons its a good trade off.
Your instructional video was awesome, my wife and I live on a budget but chosen the right ribeye is worth its weight in taste.
What an awesome video. I finally get to see how all the cats are made. What beautiful meats. These guys are so good at what they do. They’re the best!!!
I'm very happy that I came across your channel here. My wife and I love cutting, preparing, and cooking steaks. Luckily, my father was a butcher, so he taught me a lot of this. Seeing this episode, however, gave me a wonderful refresher course and reminded me of a few things I had forgotten. Great video. I'm excited that I found your channel, and I will be back.
Best content out there. Thank you guys so much. When I am going to cook a steak, I usually search your channel and can find the best way to cook them!
I have never considered the different rib steaks as I would eat any of them. It is good to know the differences in the same cut of meat to make a better choice.
That chuck end side... we call those two/three steaks delmonicos... absolutely the best cut.
Best butchering channel on the internet! Thanks guys!
Fantastic video! From the first slice to the final cut, thoroughly enjoyed every moment of it.
Thanks, we actually viewed the video as a couple, since hubby loves steak.
love the ribeye small end (chuck) or the same cut from a dry aged 109 rib roast. I would set mine on the back of the steam table to warm up and then about 2 min on each side on the hot end of the grill, salt and pepper and devour! Absolute delish with a dish of broiled mushrooms! Those were the good old days, though we could only indulge once a week.
I have been watching your Utube videos for a few years. I like the ones you show how to cut and make different cuts and cook them
Very informative, I was buying some Ribeye steaks and was asking questions about the different cuts and you explained it a lot better than the butcher did! Thanks!!!
I am an amateur pitmaster. I have learned more about meat watching you guys than I ever have reading. Your explanations are basic easy to understand and related well. For anybody looking to learn how to cut meat you guys are the best
I just got in as a meat cutter at Winn Dixie. And I watch your videos for reference to continue my education
I was inspired by their videos I’ve been watching of theirs and went to a Winn Dixie today to get different cuts. 🤤
Love watching a master working their magic
I love watching you guys work and appreciate the education that comes along with it!
I LOVE this channel! This is very educational. I also love the inside, personal tips on meat and steaks. Besides, watching the whole process of cutting up a slab of beef is mesmerizing. Keep the videos coming Bearded Brothers.
When my pap was dying my bro got us two tomahawks and a few ribeyes. Ribeyes were paps favorites. I was in charge of cooking. I grilled/smoked them on the Trager (first edition). It was dad’s last meal so I didn’t want to screw it up. I thought I had overcooked them in the artificial light outside, and then panicked. But, when I looked at them in the other artificial but more real light inside (?) I realized they were rare and had turned out perfect. While not your product, the tomahawks that we got still added a special element and I actually thought they were the best of the feast. It was a good night. Also, we both do/did like to gnaw, which worked out well 😋. Paps wanted to go home, I’m glad God provided such a feast for his last. To be honest the tomahawks and the miraculous perfect cooking made it special. Three days later he went home.
I knew some of this from watching other butchers on YT, but now I watch you guys exclusively, and never when I'm hungry!
Amazing to watch you cut the meat up, and love all the advice and how open you guys are. I have learned so much from you, so thanks for your show.
We would love to come by your place and go crazy with our order, but you're a 14+ hour drive for us! If I ever do get there, I'll call in advance with our order and have you freeze it all for me!
Going to do my first home butcher this year , your Chanel is amazing
Rib eyes are my favorite cut! I have learned so much from this video! Thankyou!
Have been watching your channel for several years. Excellent video one how to cut meat. Also great explanation of the different cuts and different ways to cook them.
Merchandising at its finest. I totally agree on your best cut.
Good job.
I am doing carnivore. Thanks to you guys, I felt confident enough to buy the whole loon and started cutting my own steaks. Saves me a few $ and i enjoy it. I am now responsible to the Christmas prime rib every year. I took to bones off and tied them back on as your suggestion. Thank you
What talented butcher , what ability 😮
I’m always impressed with the way your knives cut so smoothly.
Always educational and entertaining. Interesting how cuts and, preparation can be so different from the original starting point.
this brought back many memories, my first job as a kid in high school, freshmen year after school I worked and trained as a butcher in our local Italian butcher market. It was in little Italy on Buffalo NY s west side, I did this and loved it all. I will be starting a farm soon and needed a tune-up lesson, ty, but we never really forget now do we. lol
I've been watching these guys for 2 years if you try their products you will not be disappointed thanks guys you're a pleasure to watch good family good food excellent spices keep up the great work
I find that your presentation is interesting, informative and fun to watch you guys get after it . Keep up the great work 👍 .
I thank you so much. From your videos I have learnt a great deal about beef. Before it was just a piece of meat. Now I know.
You guys are amazing in how you explain your process.
Wish you fellas were my butchers ,, my god that looks great , love the butchery lesson , many thanks from the U.K.
I love rib steak but often wondered why some were tougher than others, thanks for sharing what one would be best. ❤