PRIME Beef VS CHOICE Beef Steaks | The Bearded Butchers
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- čas přidán 1. 03. 2023
- In todays video Seth and Scott will be comparing USDA Prime Beef VS USDA Choice Beef! The USDAs grading system (prime, choice, select) will help you the consumer find the absolute best eating experience in a cut of meat. We're going to be cutting two differently graded beef carcasses, showing you the difference between the grades, and why the USDA grades PRIME as the best!
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I am in no means a real butcher, but I am a Publix "butcher" aka meat cutter. This job is only part time for extra cash but with anything I do I try to learn the most I can about it. Watching you guys has changed the way I look at my job and when I do our retail cuts. Having the ability to break down each and every cut to a customer or apprentice cutter and all the smaller details like prime vs choice, grass fed vs grain, etc is a game changer. I receive constant applauds from customers. Glad I found your channel
Q
I so wish my local grocery stores had butchers who knew what they were doing. So unhelpful. They have tall countertops and try to hide behind those so it's a pain to get their attention to even ask for something 🤬
We loves us some Publix! Keep up the good work!
Love Publix. You guys take pride in what you do.
Respect! 🫡
You two both certainly know your way around the shop. I'm amazed as to how quickly you can carve up a side of anything, while spending time making sensible and informative videos for us laymen as you're cutting. Thanks!
I waited on tables in a steakhouse for a few years in Las Vegas and our room specialty was our prime rib. The casino took a huge hit on the food costs because the owner liked to see customers walking around the slots with what was left of their prime wrapped up in foil. That's where I learned what we called the large and small eye. And I loved that small eye end of the rib. It was fun bringing out a bone in prime rib over an inch thick.What was even more fun was slipping the cooks a few buck and getting a piece myself. This was Vegas back in the day when food was cheap and management looked the other way. The old days for sure.
I'm grateful for the "full disclosure". When you took the steaks off the grill, I thought they were cooked to a perfect medium rare. When you cut them I was confused as to how they were medium well. I appreciate your honesty.
Thanks for the lessons between prime and choice cuts, you don't know how much you're both educating us mere mortals. I love my steaks so it helps when visiting our local butchers to watch out for, they look so delicious coming off the grill.
Our pleasure!
unfortunely I'm way to picky with my steaks! plus my family bought a grass feed "half" so its even worse going to the store (lean ground beef ) is cheap meat now ignorance is bliss😋
My Dad was a USDA meat inspector (started out as a butcher) in the 60s and 70s. I remember his stamps and how he smelled like beef when he came home from work. I was raised on the best meat products! I have been on the carnivore diet for over a year, Beef butter bacon and eggs🤗
Throw in some chicken and sausage and that’s my exact diet too😂
Great info
How's your cholesterol? Not being sarcastic genuinely curious
@@indiadeadly I did this diet also and my cholesterol went so high i was put on Rosuvastatin because i was fixing to have a heart attack! But this diet did reduce my A1c sugar levels to pre diabetic stages from being type 2 diabetic. Now i eat lean meats with low G.I. vegetables and lots of lentils! :)
@@indiadeadlycholesterol is not the enemy we've all been told it is. Studies show that people with low cholesterol died earlier than those who elevated cholesterol. Take a look at Dr Ken Barry and Dr Anthony Chaffee.
I have learned a lot watching your videos. Always clean,quick and professionally done.
I was at the local Rural King last week and they now have Bearded Butcher seasonings. Can't wait to try them out!
Woohoo! Enjoy!
My brother studied to be a butcher, I loved watching him at work. Love watching your skills!
I know a Butcher, Watching Him Cut, and Separate the Mussels, There’s Truly a Skill, Like Art.
Intelligent AND articulate. Thanks for sharing the knowledge. I tip my hat to you both.
I've learned so much from you both. I easily could tell the difference after Seth broke down the prime and choice cuts. Thank you both so so so much for sharing this with us. Now I can teach and show my kids what to look for when they go shopping for me.
Thanks for watching! Show your kids our videos!
More importantly, knowing the difference between Select and Choice because many grocery stores and other outlets will have select beef in their meat cases. If folks don't understand the difference they will buy the less expensive cut not knowing its likely not worth what they are selling select grade for. Choice is always the best value.
Thank you for taking the time out to cut the meat in front of us with your skills and very informative👍!
You bet! Thanks Ed!
*The Bearded Butches* Great topic fellas, here in Ct. there's a big difference. Thank-you for taking the time to speak on this subject. GOD Bless.
Very good video guys! I just love watching you cut meat 500% better than I ever could!
Wow, thanks!
First time commenting. Thank you guys. I have been watching your videos for years. I enjoy learning from you. Please keep up the videos of your great work.
That was awesome watching you guys, love your utube channel. Learning alot from you both. Thank you so much for sharing and taking me along on your adventure.
Really appreciate it
Aloha from Hawaii
I enjoy watching you break down the carcass, sections and cuts. I'd like to see you break out the bone-in rib steak,
if it's in one of your videos already, please let me know. Thanks!!
Excellent video and thank you for covering this topic! I really didn't know the reason on grading of USDA. Due to a health condition I will always chose the choice now. In fact I have to avoid ribeye steak because of the fat content and will buy leaner steaks. I have been doing pretty well with the flat iron steaks that were in your Bearded Butcher's top 6 steaks video! Thanks guys!
Sounds like bison would be perfect for you. Have you tried it?
Every time I’m on here just blown away by the knife work!
Excellent video!!! Very educational but now I’m hungry!! 😂
You brothers are so cool, especially when Scott got convinced to pick the 2nd loin of the Choice and Prime😂 it's definitely a good video 👍 I really enjoyed watching you guys cutting the steaks 🥩 sooner or later I will graduate from this Steak Cutting University, at least in terms of identifying the difference of all different cuts 😂 I learned the Porterhouse last year.
GREAT VIDEO!!! Extremely informative and simply eye opening. Thank you Guys ever so much!
Thanks for tuning in, Shelton!
Damn yall really putting out the questions I've always had but never had an answer for. Nice work as always!!
I'd love to see a video where you compare different cuts (brisket, strip loin, round, whatever) and show how they differ between a prime and a choice animal. Since the grading is done only between the twelfth and thirteenth ribs, how does that translate to a quality difference throughout the rest of the animal?
Thanks for another great video!
Love the vids. Appreciate you guys taking the time to educate me on buying a great piece of meat. Just ordered Original, Butter Blend, and Black spices and can't wait to give them a try.
Woohoo! Keep us posted on which seasoning stands out the most for you!
@@TheBeardedButchers Cajun Cajun Always Cajun, to me that is the best spice😋🥩
Fantastic video, you guys make everything so clear!
Is there a good way of preparing the outside ribcap (lifter meat) apart from using it for ground meat? maybe sous vide or low and slow smoked?
Love how you cut them all the same thickness. I hate going into the shop, getting two steaks and get them home and they aren't the same size so they finish cooking at different times.
Always great videos! Thank you
been enjoying your videos I have a lot to go back through I have not seen one on how to make pastrami , your corned beef video was really informative makes me want to do one thank you
What can I say as always educational and entertaining thank you so much.
Your videos are so educational. Thanks so much! God Bless!
It's amazing with all the knifes and saws that you guys still have 10 fingers. Bravo!
We try not to lose any fingers in any of our videos
I asked this question awhile back, so thx you for answering it for me.
Now I know the difference.
Really enjoyed the video. You guys are artists!
Y’all always make me hungry! Great video as always!
Thank you 😋
You guys are like surgeons!!! Love watching your videos!
Excellent demonstration, very skilled and professional 👍
Glad you liked it!
Hi Scott and Seth!
You've mentioned before the various names on beef/steak labels in grocery stores and I was wondering if you could point me towards somewhere to read about them, or perhaps do an episode about it?
For example, what is a "petite sirloin" versus a normal sirloin, or a chuck steak versus a chuck eye, etc.
Thanks for all your videos and content :)
Im satisfied with whatever I can afford right now 😔
Buy some chopped stew meat $6 lbs and stir-fry quickly on super high heat with animal fat of choice. Best option on a budget. Delicious 😋
@Jason Nicol Sounds delish! Ill have to try it. Thank you sir
I highly recommend flank steak. It's 3x cheaper than rump
Don’t feel alone my friend. I know that one day I will be able to eat prime grade ribeye EVERYDAY! 🙏 Including ribeye cap steak . 🤩
@@sublimetulips6771 don't waste your money, Choice NY Strip with butter is better!
Thank you gentlemen. This really clarified grading for me.
Dan, our pleasure!
Montana Knife Company builds a badass knife all of them great video
You guys are the best. I can watch you videos all day!!!!!
Great video fellas. As always y'all inform and educate people the right way. Cheers 🍻
Much appreciated
@@TheBeardedButchers 🤜🏽🤛🏽
I am glad that you explain the difference types meat that where they come from the animal keep up the great work
More to come! Thanks.
Learned a lot today. Thanks
Good to see you two. So glad you are now selling in Cal Ranch. I have one not far from my house here in Carson City Nevada. Take care
That is awesome!
Really one thing I learned is find a good butcher and tell them what you are going to cook and other requirments or ask for advice and you will get the best cuts or grinds because they are tend to know what is best for what you are trying to do. Thanks for sharing your knowledge.
You’re welcome!
We definitely need more of Charlie. He looks like a connoisseur of fine meats.
One of my favourite channels. Love from Australia guys
Great video. Definitely grilling a couple ribeye’s tonight. Love from Arizona
I love to watch y'all show make everything look so easy
Thanks for watching!
After processing my own deer for my first 2 hunting seasons the more I appreciate good knife work. I definitely couldn’t be a butcher for a living.
I have had some luck with a select tenderloin. Filets are already pretty lean… I like them for when I use them for carving or for a large dinner party and want to have an easy roast. Have a local butcher selling them (chain off) for $12 per lbs. Only cut I ever use from select. Good for the kids also… Prime for me and filets for them but select.
Best cuts - Proper rub/spice - Hot fire, flip many times for even doness. - Thanks guys! - Cheers!
great education and thanks..sure can see the difference.....
My favorite parts of the ribeye are that triangle of meat and fat at the tip of the ribeye which is close to the short rib area( which when you french cut removes that triangle part of fat and meat) And the Butcher cap spinalis cap! I always eat the triangle of tiny meat and fat first then the ribeye and then I save the spinalis for last!
Definitely see the difference .I raise all my own meat and hunt so I enjoy what is on my table. Choice or prime it's all good to me .
Always great, informative videos! I do have a question, has either of you guys been popped in the nose with the end of the hack saw while holding the carcass? LOL, seems like it has had to happen? Keep up the good work guys!
Great video. I learned a lot
I love the videos where you butcher and cook! There's some cuts that I'm not sure how you're supposed to cook/grill/flame.
Thanks!
Always learning something for you guys, see you again...
I enjoy watching your channel, and will be trying your spices at our next grilling
You'll love them, which ones are you trying first?
@@TheBeardedButchers going to try the original and hollywood
My brother used to put the cap back on the prime rib roast to bake it then take it off just before it is done for the flavor.
You guys are what I wish I was. This is what I feel like on the inside! lol Meat, spices, grill, cold beer....repeat!!
Greetings from Germany. Awesome Contant. I ve already learned so much 🙂
Thanks for watching!
Great job always love learning new stuff where was that knife for cutting the steak called Montana Thank you.
So, I love your videos. It brings back memories of when I worked at EA Miller in Hyrum Utah. So with the different grades of meat has the USDA removed the institutional grade?
New sub here, watched a couple of videos and decided I need more knowledge about, you guys are amazing
Welcome aboard!
Im not a butcher nor connected in any way with the meat industry, I just like to watch the cuts, learn more how to select and enjoy eating a good prime 😊 wanted to ask Seth or your colleagues, what type of method is used for dispatching the animal?
Nice work. Made me laugh when you had it to the point it looked like the tray from the beginning of the Flintstones that tips over the car.
Love the video!
Glad you do!
Very interesting video, I also enjoyed the one on grass fed vrs grain. It would be curious to see how grass vrs grain ties into the grading system.
Some of the differences you identified between grass/grain seem similar to prime/choice.
omg! you gave the dog the best part
Love yalls vids 👍✌ hey Sean 👋🖐👋🖐
This is actually good to know I was always curious about this and now I know.
Great to hear it!
Seth your knife skills are mad!! I would bet the farm on you in any competition!!! Great video!!
Thank you. Great learning experience for fabrication to cooking
I'm curious about your choice of curved knives vs. straight blades. Any reasoning behind that choice or just personal preference?
I remember in the 60,s my parents loved t bone steaks and thats pretty much all they bought. My steak always had a nice strip of fat on the end with those ink stamps still of it. Fat was crispy from the broiler with those stamps still visible. Rare to medium rare was our preference. Yummy stuff. Today theres almost no fat on anything. Sux the way they cut stuff today
Awesome video! We have plenty of good beef here in OK and I am heading to the commissary tomorrow to check out ribeyes. Commissary Carries choice and select for sure. I am not sure about prime. I enjoyed seeing the two side by side. I am going to have to get my smoker out on Saturday and char some flesh!!! Thank you.
Sounds great!
So good to see y'all again,really cool video and probably very informative to a lot of folks who just don't know the difference.Hope y'all make another video soon , really nice to see and be able to support patriotic American families with the same interest and value s as my family.God bless you and your family s and God bless America.🇺🇲
Awesome video! Wondering what you guys think about longhorn cattle? I live in Calgary, Alberta and we love our beef, and I recently purchased a half a longhorn cow. It was grain finished and it’s absolutely delicious. I was wondering if you guys could do a comparison video comparing your standard beef to longhorn.
Cheers.
Perhaps if we get our hands on longhorn!
Is grass fed prime as marbled as standard finished prime? Thanks for your channel, I enjoy it every time you guys put out content!! Watching from Northwestern Wisconsin.
Grass fed has less marbling
Man, I love you guys! I get the coolness, all the way!!!
Man it’s soo satisfying when you cut the meat😊
Right?!
Watching this great channel makes me super hungry, every single time.
Great choice with the knife that you use, however I am just wondering why not the Vic 10 in Cimeter which is actually more popular in this field?
Awesome, having just seen you cinnamon product, I'm a big fan of that for,especially a ribeye.
Could you guys do a video on the cleaning process of the commercial cutting room? Curious to see what all goes into it and how long it takes.
A lot of hot water. And a heavy-duty cleaner. cleaning these machines is the worst thing. its very hard to protect the electronics and the on/off switch. so the saw or grinder dies a lot. that is part of the reason why big grocery stores are going away with butchers and having pre-packaged meat come in. i know because I have worked at one for 5years
It isn’t fun for long. A hose with a lot of hot water, soap and sanitizer. You would oil the bandsaw and cuber too.
@@emrald9963 we never had to oil any machine. That was part of the repair, people. i didn't mind the cleaning it was a good 2hr. i brought some crab fishing pants to stay dry
@@jonburgess30 it’s a food safe oil that gives the machine a little shine. And your right it’s 2 hours max.
I was gonna say a little over done for me but still looks amazing. Gonna have another ribeye today.
Grilled prime looks buttery tender and... I bet it was absolutely delicious.
Great work men, stoney from Tasmania Australia 🇦🇺
Interested in a comparison between the "best" Choice and the "worst" Prime. How often can we find a strong overlap and worthwhile Choice?
Could that fat cap be prepared like a beef bacon? Not sure if it's a hard fat looks like it would make some good beef bacon . Appreciate y'all sharing really enjoy learning something new everytime
Just a thought, do you guys think you could use some of the newly purchased lot across the street as a Harvest Host location? I would think the traffic would increase at the store if you let folks camp for free and come into your store to stock up on all of your yummy meats etc. I know I would make it a destination on my travels.
I'd like to see you do a video on when to marinade and when not to.
Great video and love the knives
We love the knives too!
Hey cous can you do a video explaining what a delmonico cut is?
I always like choice , I probably never had prime until I was an adult. I know it's got more fat but it's not beefier tasting to me.
Now select is another story I avoid that. fun video!
Love it and your right, Prime Rib are Kings. While Choice yield grade 3 or better is a good product, when comparing flavor there is no comparison. When comparing price/value doesn't it depend on how long the tail is? For example, Prime $20.00 a pound, Choice $15.00 a pound. A "tail" which is just fat would be, say 2.5 ounces(2-3"), Prime -$3.12 loss vs Choice -$2.34. While I love my dog, I really don't feed him that good... Heck, I can't feed myself that good.....Great video as always and thank you guy's.