How to Butcher a Cow | ENTIRE BREAKDOWN | by The Bearded Butchers!
VloĆŸit
- Äas pĆidĂĄn 19. 09. 2019
- beardedbutchers.com
Seth Perkins is going to show you how to butcher beef the right way and describe all the cuts of beef. This is not a beef butcher chart or a beef cut chart, this is the ultimate guide to how to cut beef with just your butcher knife and your butcher saw from your favorite butcher shop, Whitefeather Meats.
*For all things Bearded Butcher be sure to FOLLOW US on social media*
đ FACEBOOK / beardedbutcherblend đ
đ INSTAGRAM / thebeardedbutchers đ
đ TWITTER / _beardedbutcher đ
đž Want to make videos like ours? Here's ALL of our film gear đž
đœïž amzn.to/2YBdkDi Canon EOS R5 Camera
đïž amzn.to/31SyRc2 Deity V-Mic D3 Pro
đ amzn.to/31U6bzm Canon Lens
đȘïž amzn.to/31UiyeL Polarpro Filter
The best BUTCHER KNIFE money can buy: beardedbutchers.com/collectio...
The best knife sharpener (Bearded Butcher's honing steel): beardedbutchers.com/collectio...
Check out our Bearded Butcher Blend SEASONING! beardedbutchers.com/collectio...
(No MSG, and no anti-caking chemicals, the BEST beef seasoning you can buy)
Index:
Starting with the front quarter of beef (beef brisket, beef foreshank, beef arm roast, beef chuck roast, beef neck) : 1:18
Dry Aged beef ribs and removing the skirt steak (beef ribs, beef short ribs, beef ribeye steak, beef prime rib, beef rib steaks): 5:51
Breaking down the beef rib section: 9:04
Breaking down the rest of the beef front quarter (beef pot roast, beef chuck roast, beef neck, beef soup bones, crosscut shank, beef brisket): 12:20
What is beef brisket :15:41
What is beef chuck roast, remove the beef gristle (beef flat iron steak is the second most tender cut of beef, mock tender steak, beef stew meat or ground beef, beef chuck eye steak, beef blade roast, beef short ribs, top blade steak): 17:41
Beef arm roast cuts (bone in pot roast, mock tender steak for beef stew): 25:56
Overview of all of the cuts and steaks from the front quarter of beef: 29:20
Netting the beef chuck roasts: 30:05
Starting the hind quarter cuts of beef (beef flank steak): 31:00
Beef round tip roast, beef tri tip steak and beef sirloin tip roast: 33:25
Remove the beef suet (beef kidneys, suet soap): 35:45
Remove the beef sirloin and the beef short loin (beef sirloin steak, beef tenderloin steak or beef filet mignon (most tender steak), new york strips same as striploin, pin bone steak): 36:37
What is a tomahawk steak, t bone steak, sirloin steak, porterhouse steak, ribeye steak: 46:32
Onto the beef round portion (oyster steak, top round roast can be London broil or how to cut beef jerky, eye of round roast, bottom round roast makes for good beef jerky or beef cube steak): 57:31
Cutting up the beef hind shank for beef soup bones: 1:04:22
Cleaning up the trimmings for ground beef: 1:04:54
Overview of all of the cuts of beef and steaks from the hind quarter of beef laid out on the butcher table: 1:07:33
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission. - Jak na to + styl
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
Two weeks ago I wanted to be a woodworker. Last week I wanted to be a professional welder. This week, I want to be a butcher. Thanks, CZcams for the career advice
Hope you finally find what you're passionate about!
Just try something out. Actually do some work that's relevant to the field you're interested in. For years I was dreaming about raising cattle and I was planning in my head. This wednesday I actually showed up to a place for a day of volunteer work. It was great! I was watching over goats and sheep, feeding, cleaning, all kinds of stuff. And now I want to try out working in a kitchen, working in a butchershop, helping a hunter out for a day, and whatever I'll think of. Point is: just get some actual real life experience. For the more cliché version: Just do it! Good luck, best wishes!
I'm a meat cutter myself in NE Ohio so I love seeing these guys! I've been a cutting for about a full 3 years.. so I've for sure learned a lot from these legends!
You and I are the reason this algorithm is what it is! See you in the next theme
Becoming a meat cutter.. So thought I'd find a video and I found many videos.. I subscribed and will continue to watch! I'm learning so thank you!
I couldn't stop thinking about how sharp this dude's knives must be. Looks like a hot knife through butter!
Thanks! Wait till you see more of our latest videos -- its like cutting air. đ
I just found your channel an hour ago. Thanks for the like! :)
Well their is a lot of fat in a cow, and it is usually as soft as bbutter which helps, especiallly in higher marbling meat, but its super satisfying
Cuts like hot butter through knife
same thought
I have cut meat for 52 years and even though some of the cuts were a little different I believe this to be one of the finest instructional videos I have seen. I have worked mostly retail stores as a manager of a meat department , some slaughter house. did my own farm kill butchering, and now I work for a USDA inspected plant for wholesale. So as I watched this I really enjoyed it. These men KNOW what and how to do it right.
THANK YOU
Thank you!!!
I have watched this video about 8 times now and I myself never thought about working in a butcher and grocery shop until I watched this. This video got me into meat cutting and selling it to our clientele. So now, I work at Bourques in Lewiston, Maine selling and handling meat. I really love your videos more for the information, but also how smooth the knife goes through is oddly satisfying
Am I ever going to butcher a cow? No.... Did I watch the entire thing? Of course I did!
Me too!!!!
@@frogman79106 I as well but you never know when sh*t might hit the fan and you may have too!
I've turned a cow (actually more than a few in the year I worked in an abattoir) from a mooing beastie into the half carcass hanging in the fridge, but never done the butchery process. With my luck with knives though, I'd likely end up with a finger-steak to add to the pile.
I would probably Bucher a cow
I probably will butcher a cow after this video.
This is what CZcams should be about! People sharing their knowledge with the world.
Yet youtube is actively trying to shut channels like this down to feed the masses mindless drivel
honestly, that's not education. If by any chance you would need to butcher a cow i highly doubt you would have access to all the tools they use and the time they have. So this knowledge is kinda pointless
@@shodan785 Never said its education, I said its sharing knowledge
@@borax4881 well, it doesn't change my argument much tho. Pointless knowledge is harmful unless you have a perfect memory. On the other hand, there are videos about field dressing animalx on this channel too - these, i imagine, can come in handy
@@shodan785 probably still better than the majority of videos on yt
I'm honestly just really impressed that you use SO much of the carcass. I find that very encouraging that even the bones and suet are going to be put to use for something. Very awesome and educational!
Thank you! đ
I really love beef, but I thought this video would be a case of âyou donât want to see how the sausage is madeâ but honestly this has been an absolutely fascinating and educational video.
Really have a deeper level of appreciation for the profession and the skill that goes into getting a steak on my plate.
Well done guys, itâs not often an 1hr+ video on CZcams can be so captivating!
When meat production is done right, it isnât disgusting and filthy. Now, donât go visit a commercial feed lot. That might impact your love of beef, but the butchering process is really interesting.
The slaughter house handled most of the mess to deliver a good looking carcass to the butcher
Man this whole Corona virus shutdown got me learning all type of things on CZcams
No cap
Word, yo.
I was always curious about my cuts; now I truly know. Great video! Love their method, skill, and philosophy.
Toqsto Toqsto welcome to CZcams University lol
Lol that makes 2 of us
Me too I want to chop up some shit now!!! Lol
Very educational. As a butcher of 10 years i am still learning . Good work fellas đ
Great to hear, Jesse! You got this!
â@@TheBeardedButchers, which part do Delmonicos come from?
A true mark of a master craftsmen is being able to make a job look easy as hell to an amateur observing him work. Well done.
Note to everyone: this is in no way as easy as dude makes this look. Trust me!
Practice and experience pays off!
Is it just me or is anyone else fascinated with the sharpness of the knife and how little effort he uses with it?
yea i was looking for a comment lol
I had to double check cause Iâm like that thing is so thin
Look at the video description itâs $45 through his link. Victorinox Swiss Army Boning Knife!
it also helps that the meat is cold, not frozen but cold. But yeah sharp knife for sure
Yes
I'm never going to do this myself but my local butcher who deliveries to me just gained so much respect from me
Yes, support the locals ! We got the same Butchers table, knives and Butchers steel @ chefdepot.com
It was such a pleasure to watch you doing your craft. My significant other who passed away in 2016 was a journeyman meat cutter for 41 years and I was a meat wrapper for 25 years. We worked for Schnucks Markets. I live in Saint Louis Missouri. Thank you so much for sharing.
So sorry to hear about your significant other. We're sure those were treasured memories you've had with him. đ
I quit cutting meat eight years ago but started back up a month ago, as soon as I walked my meat room on my first day the smell of meat and cold hit me and reminded me why I love being a meat cutter. Been watching you guys since I started back and love your videos.
Love it, welcome back to the meat-cutting world, Ian!
He is a very intelligent person, the way he speaks and performs at his job. Respect 100%.
Digital Bear Productions being intelligent and knowing how to do your job are two different things bud. Dude just knows what heâs doing cause heâs been doing it for so long, along with good speaking skills, like MOST people. Has nothing to do with being intelligent. Itâs called being an adult lmfao
The smallest knife my god he is good at it
intelligent compared to what....in his first sentance he made a mistake.
@@CiroqLee pp0 Co
@@christopher480 sentance? đđ
The amount of care that he's taking to ensure that each cut is perfectly trimmed is proof positive that having a good butcher in your area is legitimately a quality of life issue. Even going to places like Whole Foods, I find myself having to spend a good 10 minutes trimming up Hangar steaks that had all sorts of sinew left on them.
This is a true craft, pure and simple.
Thank you!!
Yes agree!!!!
Michael Everson shut yo gay ass up
Crampton Visions ???
Maxime LE GALL Ignore him đ
amazing video of breaking down, I grew up doing this at home in winter and am so glad to see an actual butcherer doing what I learned as a kid from the mountains.
Absolutely the best butchering video by far....hands down!! Thank you for taking the time, great work fellas!!
As a novice butcher, man you seriously helped me learn alot, especially in a small 5 man retail store, I'm still learning and with the high pace of 7 beef a day there isn't alot of time to really watch and learn. I've watched this about 3 times now and even impressed our 22 year vet. Amazing job explaining things. I got questions about a few things, but I'm sure you're too busy for all of that. Please keep up the amazing job, you make this process look very simple compared to what I see at work.
The sky is the limit kid.
Keep at it kiddo, butchering is an art. It takes lot of doing it to master.
ask your question. He can answer here in due time.
As a benefit, the rest of us will get to read it too
As a teenager I would bone out as dad butchered. He would show, and teach as he did so. Time passed and I have forgotten most of what he taught me. Thanks for a wonderful video. Not only reminded me of those forgotten lessons, but also let me spend time with dad again. At least in my mind.
damn
Rest In Peace
im sorry for your loss hope you doin well
@@agoatwithinternetaccess7878 He isn't lost. He just never came back...
I love my dad.
Just found this channel. I like how you guys seem to be experts but exhibit your methods with an attitude of âpeople do it different ways this is how WE like to do itâ. Makes the content more enjoyable and easier to digest for me. Learned a lot - thanks for the post!
Very insightful, great at the commentary as you do the cuts, no distractions. đ And it always amazes me hot quick that band saw goes through the meat and bone all at once, scary tools and I respect this job massively.
yes i thought the butchering was done by machine ... well i guess i was wrong
There's a degree of skill here that I feel most people don't appreciate.
Same.
VinegarBob definitely!
Deere2154D so I assume youâre posting a video ASAP to show him how itâs done. Because it looked fine to me.
Yh it's called a butcher
Deere2154D while Iâm not trying to be a dick, but unless youâre willing to produce your own video to prove this guy wrong donât even say anything about his work. Because nobody cares about talk. And yes Iâve never butchered a cow and Iâll admit that. Iâve always looked at this type of work as interesting and honestly itâs a good skill to have.
never thought i'd watch an hour of a guy playing with his meat
Yet we did
Sounded way off!
Chuck Zhang me to đđđ
that doesnt sound right
did that already, different website
Been a cutter for 10 years
Seth you are the man. Absolutely love watching you work bro
Awesome! Thank you!
My uncle butchered for 47 years for DnC in Winchester ohio and Whites Peebles Ohio Mr Art Hanshaw one of the best.
This was a fantastic video to watch at breakfast after having my breakfast, otherwise I would have been salivating and wanting everything you cut. A talent I never thought of. Thanks for sharing your talents and knowledge of the the differences in cuts.
Iâm throughly impressed with this guys knife skills. The sharpness of his blades. His through attention to detail. Iâm pretty confident I can now properly butcher a cow. If an apocalypse means for me to do so.
We appreciate that, Alyssa! đ
New enchantment: sharpness 5
@@dynamiklp đ
@@TheBeardedButchers thanks a lot for this simple but great videođđ
Wife: You wanna fool around?
CZcams: You wanna butcher a cow?
Wayne Beaver same same
Yes. Yes I do.
đ€Łđ€Łđ€Ł
local man charged with butchering his wife
I drive my husband watching this stuff....
May God bless all of the butchers out there. You do valuable work.
love how these brothers work so good together, no words are needed. me and my rother used to do that building stuff like houses and barns. miss those days
100% profesional. The way he talks and his knowledge about meat. I âve enjoyed every second of this hour+ video. Things we eat everyday and not knowing where it really comes from.
Vincent Bitterling Absolutely! Thatâs one of the main reasons why I got into cooking and ended up working at a seafood market for a while after college. Thereâs a lot of crossover from meat to seafood with regards to blade work (cutting for yield and making sure the product looks good for the case). Thereâs a Whole Foods near where I used to live and they had whole animal carcasses hanging in the meat department and people freaked out about it. Amazing how people donât want their food looking at them...
You're the only one not knowing where it comes from
JoĂŁo Vitor Turchetti like bacon comes from the back of the pork en not from the belly. What do you mean. I am the only one? Do you realize how many do not know where it comes from?
@@vincentbitterling7248 it's just a thing that north Americans live in such a bubble, eating mainly processed food, that they don't know where real ingredients come from. Here in Brazil is much more common to take children to the farms and fields to show them how nature works
99% hence the broken glove.. ;)
This guy is the Bob Ross of butchers. His calm voice while casually creating a masterpiece is hypnotic.
ill bet in his job are no happy little accidents :D
Its lovely to see the professionals doing this who genuinely care about not just the profession but the animal as well
These guys are true professionals! What a treat to watch. Thank you!
Glad you enjoyed it!
Thought I'd be grossed out by this, but it's fascinating. Dude is an artist.
It is. The man that buchers my pigs keeps the halves hanging and cuts each portion away with the same elegance of the artis painting a canvas.
Now imagine human anatomy. We had pathology classes where our professor did obduction. Really fascinating thing to see
@George sweet raw meat! Youâre weird
@George sweet I mean. Our species has been eating meat since before it was our species. Not too weird to look at meat and want to eat it
Nah mans a magician he made me start drooling
Me: "I better watch the whole video just in case the opportunity presents itself"
That's a great idea. You'll never know, right? đ
I did my butcher's course in 2018 unfortunately in Quebec the salaries are not so great but it was still an awesome course to take and if I could I would go work at a butchers shop but unfortunately I need more more money than they can offer :/
This is one of the biggest reasons I never live alone.
When I find a job I like, I don't want to be held back by the pay. As long as the pay is decent, then you can just split the bills with whoever you live with.
@@randomzach2190 i don't live alone but making 17$/hour or so at max pay as i was told it is, is not that appealing when i currently make 19 as a starting salary where i work in a whole other field so yeah
@@mathkiller66666 well I can't argue that.
Just came across your channel yesterday and I can't stop watching. So much knowledge I didn't know I wanted. Thank you Bearded butchers look forward to spending my day learning about all things butchering.
Thanks and welcome, Jake!
Man, you make it look so easy!
I love watching the videos. Thank you for your time in explaining it.
One of the best CZcams presentations I've ever seen!!!!
I'm a meat manager at Winn-Dixie. It's nice to see the entire cow being broken down. All most grocery stores get are vacuum sealed primals, and we have basically become an industry of "meat slicers", instead of actual butchers. Thanks for the video
not just you, genuine craftsmanship is dead in all industries =/
My grandfather was a butcher for A&P for 40 years. He shook his head seeing the vacuum sealed cuts and tubes of ground beef.
You said it. - a butchers daughter
Poor cow
I used to manage a meat department as well and we were mostly cutting steaks out of primals.
Iâm an Aussie butcher my family have owned shops for generations I was a clean up kid before I could reach the sink I could break beef before I started my apprenticeship in the 80s Iâve worked in Victoriaâs biggest retail shops & Boning rooms for 37yrs I know 5 different ways to break a FQ but I have never seen a FQ cut through 3-4 ribs then sliced 2â thick on bandsaw not only are our cuts completely different but we break beef into completely different primals it was interesting to watch.đ
i sure enjoy watching this man do what he is passionate about so detailed its an art like he said its about making the meat look presentable.
great video.
I love how he gives instructions like weâre all gonna be watching with an entire dead cow in front of usđ€Ł
I was... lol
Watching this in the evening to use this tomorrow at work and make my boss mad for not getting the most out of a cow
I feel so bad for the cows
I also do this jpb and it really good to inprovw skills
Deer bear dearly departed neighbor , waste not want not. ... Ya know?
This is, oddly enough, one of the most interesting things that I have ever seen.
Facts right?
It was spellbinding, truthfully. I cannot imagine how he keeps all those cuts separate. I think it's easier to learn how to split the atom!
@@Gardis72 nuclear fission is a simple concept to grasp although obtaining the substances and building the tools necessary for substaining the nuclear reaction or even hitting the atom with a neutron all together would be merely impossible for the average person
Raago Lino: All you needâs a 12 acre cyclotron, a bit of U-235 and a physics degree for gawdâs sake. Whatâs the problem?
@@rayray8687 how did we go from butchering a cow to talking about nuclear physics :/
Butcher or first cow as a family. This video was amazingly helpful to everyone. Thanks for your help
Thank you so much for making this video. Last year a couple we know bought two calves and asked if we would like to buy one of them. This video helped me to decide what cuts I would like to have. Today, Buford, our cow, was taken to the butchers. Your video helped me to be educated on what type of cuts would be good for our family. I felt confident and knowledgeable regarding choosing. Thank you again!
Teachers when I go back to school: so did you learn anything useful during quarantine?
Me: I now know how to butcher a cow...
Exactly! đ
Ow
And the teacher is a Vegan named Karen R.I.P to you mate
Asadullah Akhlaghi đđđ
And a hog
Butchering my first cow this weekend! This has been my favorite video to learn from. I've probably watched it 20 times in the last month. I'm fairly confident at this point. Thanks for a great tutorial! Even if I end up with 800 lbs of ground beef, I'm ok with that.
You got this! Thanks for watching!
How did it go?
@@kanyesmemeemporium836 honestly, it was uneventful. The super nice guy at the meat locker that killed and chilled it for me pretty much had it all done when I picked it up. Very nice of him and I'm not complaining, but I did watch a lot of videos and was looking forward to it. Maybe next time...
@@gordietatman7540 damn. You bought 800 lbs of meat to butcher yourself only to have someone else take the fun away and leave you with the meat and bill.
@@NinjaSushi2 basically, yes. But they didn't charge me, so the bill wasn't much. I had a talk with them and since then, we've butchered 5 cows and 28 hogs! All is going very well!
I am very impressed by the skill of this butcher, and his obvious love for his domain of expertise. Fascinating video with clear descriptions.
Thank you very much, Ray!
I was a butcher in New Zealand for years. You break down a body of beef very different to the way you do it.
Very interesting. Thank you.
I was impressed as to how sharp your knives are.
chur we have some real good butchers in nz
This is amazingly educational. It always makes me happy seeing people teach and explain a craft theyâre passionate about.
Me : âIm gonna sleepâ
CZcams: how to butcher a cow đ
same!!! loved every second of it
Precisely
That just happened to me xD
0220 here đ
CZcams is insane
What an excellent video this is! Really love this and now to go find some meat to eat. Being so informative, this video makes it so much easier to order our half cow the way we would like it cut!
I appreciate all your videos. Great info. Just started making my own personal meat cutting shop. I have learned a lot. Thank you
Him: "Sort of like taking the sinoo out of a venison back strap."
Me: "Yes of course."
đ€Ł
Lmfaooo
Soft
not to be that type of person but itâs âsinewâ
Iâm laughing too hard at this
I find it so cool and interesting watching people who are experienced or just masters of their crafts do their thing
Don Mega honestly thatâs true. Wow. Maybe my problem eh?
I just can't prevent myself from being inspired by this man cut into the lifeless corpse of a once sentient being. Great stuff...
I just discovered you guys. This is what i was looking for. I am about to bring 2 heifers to be butchered. We brought a steer to be butchered a few years back. Unfortunately for us, he was less than reputable, and after watching this, i realised we were not given all the good cuts we should have gotten. These new people are very good. We just brought them a couple of pigs last year. What a difference. Thank you for showing people how it is done.
I may never have a need for the knowledge given in this highly informative and first-rate production. Very interesting. Thank you.
Never realized how much of an art this profession can be. Well done sir.
This may gross some people out, but it's got me salivating, lol.
Same
Yeah it kinda makes me hungary
đ€€đ€€đ€€đ€€
@@Mustardknuckles đ€€đ€€
I am buying beef,lamb and chicken from small shop for a years but i like this presentation and I wonder where are located?can i get your adress please. I APOLOGIZE FOR MY SPELLING .THANKS .
I am a Culinary student , I have been in restaurants , mostly Management, life gives us turns, I have cooked all my life. So for some reason Culinary came into my life and my adoptive Papa is a Meat Artist as I call him, for so many years, actually his whole life. I am gonna share this with him. You actually brought tears to my eyes, I have heard him talk about work . He was so good at what he did and still gives back to the community every week. He misses this work, he can still do it, he has took me in grocery stores and taught me what to buy and what not to. I subscribed to your channel, I will try to keep up , best I can with school but, I will tell Papa Mr. Milred , maybe he will follow you, Ill let you know. Awesome!!!!!
thanks for sharing!
You should get certified in butchering. Butchery is an important skill for chefs to have. And not all of them know how to butcher properly
I was thinking of buying a half beef. looked up what all the cuts will be and found you. that is alot of meat. thank you showing and explaining what the cuts are. and the yields. after watching this I will now go in with another family member for a 1/4 beef. ty for the video sir.
Seth is highly skilled, and he is great at narrating for the camera.
Thank you for this very educational video.
Iâm not a butcher donât know anything about it but iâve been here for 40 mins And I understand that there is art and the craft that goes into this and the passion you and others have for their trade. Itâs good to have butchers that care for customers Good on ya mate.
A passion for carving dead bodies lol?
@@MCPEMINOL yup I knew someones dumbass was going to comment what you said
@@dairepurnelll vegans everywhere mate
This is absolutely fantastic! Engagingly educational as well as the insightful tips, beautiful work. This is appreciation of great craftsmanship. Thank you so much!
Personally, I don't eat meat but I really appreciate the skill level that you display ensuring the best use of all facets of the animal.
You really should eat some meat my friend.
Always fun to watch someone who is a master do what they do. It's the best way to learn many things, but its satisfying, too. Support your local butcher.
And the color of the meat, a deep red, almost a red wine color
Abonii
I agree 100%! I watched a documentary on the journey of walmart beef, from moo to table. Absolutely disgusting, including pink slime in the ground beef, and "meat glue" used to glue scraps of low quality meat together to look like prime cuts. Also, a lot of the beef sold is cloned. I have no idea of how cloned beef fits into the food chain, but you can look it up. God bless our local Butchers!
@@barkingbunny4689 it's funny I see your comment now, just finished a cheap steak someone had given me. Tasted ok, but I kept cutting off/spitting out this semi transparent rubbery stuff I initially thought was just grizzle, but I realized was that damn glue. It runs thru the center of the meat where it must of had a split. They glue it to make it look more presentable in the store, apparently that makes it more appealing or trying to make it look like a better cut. I fucking hate it and can't believe the USDA or fda let's this fly. If you put it on the grill and actually swallow that stuff your eating charred glue? Wtf?! Who bribed who to let this happen legally? Like I said, support your local butcher. I seriously doubt any self respecting butcher shop owner uses glue. I hope not at least.
I donât know where my local butcher is
How does this video have 5 million views?
Why is this video so entertaining?
Why did this end up in my recomented?
How does this guy show how nice, respectful and grateful for his life he is by butchering a cow?
Why do I want to watch the "pig" version next so much?
SO MANY QUESTIONS!!!!
Butchery was very enjoyable for me. I did a pre apprenticeship course when i didnt know what job i wanted to do and i loved this kind of work afterwards
* It is very possible that this kind of knowledge will come in handy for many of us in the not so far off future.
I remember as a butcher 30 years ago ..bolor blade roast steak Dianne skirt steak porterhouse gravy beef so different now with all our multicultural society so good and those ribs looked so good. Its so good to see skilled Butchers i still make all my cuts including mince.
I canât tell you guys how much you have helped me! I have been a box cutter for 7 years and just started a job with Nocona Meat Company! I have watched your video at least 50 times trying to get down how to break down a beef and I have to sayâ thank youâ! So much because of your guidance i have continued to impress my boss every day! Any other advice would be helpful! Awesome job you guys please keep it up!
Also try to incorporate deferent cuts Into your counter like kabobs or pen-wiles or roses for Motherâs Day or Valentineâs Day just special cut that most people donât see daly.
If I was a cow and died I would want this guy to butcher me, heâd respect my dead body.
Lmao this guy đ
I would say the same thing about Gordon Ramsey, but I'm sure if I was cooked by one of his chefs, I would be slammed on the floor and called FUCKING RAAAWWW
and if you were a bat and died would you like to be eaten by chine...
đđđđ
Yes yes
" What did you do last night before falling asleep? "
I watched a dude cutting a whole cow for an hour straight.
ÄemuĆĄ Dibrani literally!!
ÄemuĆĄ Dibrani that is EXACTLY what I did. EXACTLY
đđ Same here
ÄemuĆĄ Dibrani lol itâs 4:20 am and I canât stop watching.
ÄemuĆĄ Dibrani same
Thank you guys for showing me this, I am an meat manager right now at a grocery store, but was always looking to do this! Amazing work, very clean cuts!
Superb video! I stumble around the h bone and lining up my sirloin. Very clear hear! Thanks
Itâs so satisfying to watch a skilled craftsman like this. Truly art. Nicely done.
i just wanna eat all the scraps xD
This is a meat cutter, not a butcher !
I have nothing with the process but i was watching the whole thing for the exact same reason!
What if that was you being cut up and not that poor animal who was killed ?
Would you still think itâs cool ??
@@tierracooper3356 nope.. but it is not...
This dude was extremely patient and detail about his presentation well done.
He's an artist and a hell of a nice guy.
Want to say thanks. I got a side of beef from a new butcher/packer this year and some of the steak cuts were really... different looking. Helped me to see what they did vs what my old packer did. Oddly, they left the cap on the rib steaks. Now I can explain what I want differently next year.
Thank yâall for such an INFORMATIVE & EDUCATIONAL video â€ïž. I LOVE YA đ€đ»
Question: why would 4 million people watch someone cut meat for an hour?
Answer: because it's so so satisfying to watch an expert do his thing, not because they wanna learn how to butcher a cow.
I actually want to learn...
Now these guys are what my old meat cutter used to call himself, a "Cattle Technician".
Gotta learn before the apocalypse comes lol
im actually becoming a chef i needa learn these things
I figure itâs about the same as cutting up one of these mule deer that come through my yard. Iâm also watching a vid on making a bow and arrow in the wilderness. Already watched a vid on how to catch birds with a string. Now I have to find an upload on how to charge my phone with a rock.
That was an hour of my life I thoroughly enjoyed
When karma gets you, I wish I could be there.
Same brother you will now be spared even in hell đ
@@lancekjohnson4869 I have a dozen of people in india slaughtering cow
@@lancekjohnson4869 and then brother that was the hour In my life I enjoyed throughlly đđđâ€ïž
Wow, I never really realized until today that butchering is so much pleasing for me. Being in my country had seen butchering meat like scrapping and throwing kind of stuffs. But in a professional way, I kinda liking to it. Kudos to you Guys
Idk why I watched this but I straight up enjoyed watching this.
Bro me too. Ive never been so fascinated by a dead cow! LOL
Right? It's very intriguing. I've always been in the dark when it comes to knowing where the various cuts of meat are located on a cow.
Iâm here saying the same thing lol
Me to lolđ€Łđ
Waking up butcher in you :)
Shows up in my recommendations. I say to myself, âok fine Iâll watch a couple mins or skip around on it..â uhhhh 34 mins in, I still canât bring myself away from this video!! đ
đ
Valuable life skills right here
Mystique Ufo Pirate i am 100% in the same boat. Came here after watching hunting videos and this was recommended
Lmfaoo I did the same was like I'll just watch a bit , nope...
I watched to learn more about the cuts. I ended up trying to pay attention the the video angles and his narrative. Very professional, and I am hoping to use some of his presentation skill for my own videos
This is a great video. Very informative and thorough.
Excellent!
As an entry level butcher wanting to learn more i was to busy being captivated by how mesmerizing and beautiful this whole craft is, too awe struck to even have most of it sink in lol. I cant wait to explore this career path and really learn how to do this, im in love
You have to admire the craftmanship. No wasted movement, smooth all the way, minimum waste. That's awesome. Now I'm gonna go eat a steak, with a nice red wine, think about vegans and have a nice laugh.
Thank you very much! Enjoy your steak!
If I had that much trimmings here in Australia I'd get the sack
The vegan comment was unnecessary.
@@alextogo8367 go cry about it
@@alextogo8367 shut up baldy
I like how you give cooking ideas with some of the less common cuts! Maybe you could do some videos of that. Love all your videos. Truly professional!!
Thank you!
Loved the video, and the only recommendation would be to include a hung weight and finished weight / yield analysis. I appreciate every animal is different, and you substitute some parts for ageing, but the result is still informative and helps us assess our butchers for their efficiency.
This was recommended to me by a customer of mine after I told him I just bought a quarter cow and wasn't sure about some of the cuts I received. I watched the whole video and am about to watch it again. Absolutely wonderful explanation of the meats. THANK YOU for posting this!! Take care and your craft is greatly appreciated!!!!! :)
How cool is it! Thank you so much for taking the time to see our videos!
I love that custom butchery is being kept alive by artists like this. Watching the unbelievable skill of this man is beautiful. You know how skilled he is by now easy he makes it look.
Thank you!
He still has all of his fingers, so I trust him.
So pleased that I've found these tutorial videos as they really do go the extra mile when explaining the process of butchering different carcasses, and how to get the correct cuts with minimal wastage. This was what I wanted to learn when I left school, but regrettably the opportunity didn't come my way.
It's never too late my man,follow your dream
This man is literally nothing but knowledge! Hands down the best Chanel on this platform!
This is the most educational video I have ever watched. As a teacher I really appreciated the way you explained this. You are a natural and a master at your craft.
Stay safe out there, greeting from Australia.
Well I was just planning on going to sleep but I've definitely got to go get me a cow tomorrow, now.
đđđ
Start with a pork tenderloin 8lbs or so bake 30 minutes per pound umm yummy 375 degrees
Nishchal Nuraula p
I just died brođđđ đđ
Thank you for sharing your experience in cutting up the half of the cow.please keep those videos coming
Superb demo and tutorial. I always enjoy watching and learning from master craftsmen and craftswomen and artists displaying their prespective skills. Not that I would want to be a butcher but it is certainly good to have remember some rudimentary knowledge of how it done. All then Best!
Jim Rodgers
As city guy I've never seen or know exactly how butchering a cow was done. Thank you for the behind the scenes look.
I see the almighty algorithm has brought us all together again âđ»
Must be fate! đ
@@TheBeardedButchers Your reply game is insane, this video came out in 2019!
The Almighty Algorithm sounds way too Aldous Huxley or George Orwell. It really monitors us all in ever phase of our life
Seems as though the algorithm is still going and Iâm not sad about itđ
Lmao I searched for it