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Butcher Boy Reno
США
Добавлен 25 июн 2018
Breaking down a beef rib subprimal
The infamous beef rib- rib steaks, prime rib, roasts, etc. come from this beef subprimal. Katie shares a few ways to break it down.
Просмотров: 18
Видео
Breaking Down Beef Top Sirloin
Просмотров 34612 часов назад
The Top Sirloin is a versatile and affordable cut for steaks, roasts and more. Clint shares the breakdown and some cooking tips for a top sirloin of beef.
Beef Breakdown - Top Round
Просмотров 55День назад
Clint with Butcher Boy shows the various cuts from a top round of beef.
Breaking down beef- top primals
Просмотров 9День назад
Clint and Katie at Butcher Boy go through some of the major cuts of beef, covering the top "half" of a steer where the more popular cuts come from.
Beef Chuck Break Down for Roasts and Stew
Просмотров 10714 дней назад
Katie shows the simple process of breaking down a boneless chuck into roasts and stew meat, as well as Denver and Chuck Eye steaks.
Feta and Olive Lamb Sausage - Recipe Development
Просмотров 96Месяц назад
Clint and Taylor from Butcher Boy go through creating a new sausage recipe. Greek inspired lamb sausage with feta and olives
Short Loin Breakdown - T-Bone and Porterhouse Steaks
Просмотров 304Месяц назад
Clint with Butcher Boy breaks down a beef short loin and shows where T-bones, New York, porterhouse and tenderloin steaks come from.
Beef short ribs or back ribs?
Просмотров 1,7 тыс.2 месяца назад
Clint shares two popular cuts of beef ribs and what makes each special.
What are the different chops from pork?
Просмотров 1052 месяца назад
Clint shared a few different cuts of pork chops, and the benefits of each. With cooking tips of course!
St. Louis or Baby Back Pork Ribs?
Просмотров 1352 месяца назад
Clint with Butcher Boy shares the difference in the two cuts, and cooking tips for both.
Ready to grill Butcher Boy Specialties
Просмотров 482 месяца назад
Taylor and Clint share cooking tips for some of our most popular ready to grill specialties at the shop.
What is Berkshire pork?
Просмотров 1722 месяца назад
We've sold Berkshire pork at the shop for years, it's simply a much better breed than most commercial hogs out there. Take a few minutes to find out why, and how best to cook it.
How to Smoke A Pork Butt
Просмотров 3 тыс.3 месяца назад
Clint with Butcher Boy shares his tricks for the perfect smoked pork butt.
Swine Divine from Butcher Boy
Просмотров 463 месяца назад
A perfect pork trio for the smoker- pork tenderloin, sausage and bacon seasoned and ready to cook!
How to Smoke a Brisket
Просмотров 5303 месяца назад
Katie with Butcher Boy shares tips and tricks for the perfect smoked brisket.
What's in a beef label? Product of USA?
Просмотров 1493 месяца назад
What's in a beef label? Product of USA?
Grass Fed Beef, What Does That Mean?
Просмотров 2013 месяца назад
Grass Fed Beef, What Does That Mean?
Hand mixing sausage lets us get the feel of each recipe. The right technique goes a long way!
Просмотров 1795 месяцев назад
Hand mixing sausage lets us get the feel of each recipe. The right technique goes a long way!
What makes American Wagyu special? A trip to Fort Klamath Ranch
Просмотров 405 месяцев назад
What makes American Wagyu special? A trip to Fort Klamath Ranch
American Wagyu finishing at Fort Klamath Ranch
Просмотров 705 месяцев назад
American Wagyu finishing at Fort Klamath Ranch
The lifecycle of American Wagyu at Fort Klamath Ranch
Просмотров 825 месяцев назад
The lifecycle of American Wagyu at Fort Klamath Ranch
Butcher Boy Visits Fort Klamath Ranch - The difference in purebreds
Просмотров 84Год назад
Butcher Boy Visits Fort Klamath Ranch - The difference in purebreds
Butcher Boy American Wagyu - Visiting Fort Klamath Ranch
Просмотров 1,2 тыс.Год назад
Butcher Boy American Wagyu - Visiting Fort Klamath Ranch
Grilling Picanha and Short Ribs with Clint Jolly
Просмотров 94Год назад
Grilling Picanha and Short Ribs with Clint Jolly
Thanks, my friend. We carry this at my dad's seafood market. Berkshire porkchops are the best porkchops we've ever had. My dad always says they make him mad at every other porkchop he had before these. Thanks for the info; I'm gonna use it to sell some more🤣😁
Excellent! It truly is leagues above the commodity pork out there. Thanks for sharing!
Cool to see, thank you!
🎉😮
This is why I don’t buy meat from majority of butchers sell meat at like grade 1 and taste horrible. I try find farmers that sell grade 7 or 6 or even 8 if I’m lucky. And the meat no matter if I cook it more it still is soft and taste so good.
Beef 🥩, it’s what’s for dinner 😉
bro use some hashtag on your videos it will help to show in algorithm
OMG the text popups were insanely annoying.
I like smoked pulled pork, I buy this cut for pulled pork but thought why not smoke it. If I have one in the freezer, I may throw it in with something I am smoking, store it and do the pulled pork several days later.
Great Job!
Nice 👍
I just bought some Wagyu the other day and was pleasantly surprised it’s organic beef made in the USA! 🇺🇸❤
Wagu
They looks great
Alberta, 🇨🇦 beef is the best
Nice video!
Thanks for the important information
There are significant variations within each grade so that there are higher and lower grading criteria within each grade. You did not discuss the Angus which have been popularized over the last 30 years.
The biggest range is in Choice actually, with three different level of marbling in that grade alone. Only one in Prime. And as for Angus, we weren't covering the breeds here but Angus has become the dominant player in the US for sure!
Nice and simples thanks
Ribeye, picanha, flat iron, chuck eye, skirt. Hon mention: denver
Can't beat a picanha!
Nothing beats ribeye
Nice 👍
7 grades? I know utility, select,choice and prime…..what are the others?
Have since learned we were off by 1 actually... 8 grades, from bottom to top- Canner, cutter, utility, commercial, standard, select, choice, prime. A bit more info from USDA here- ask.usda.gov/s/article/What-do-beef-grades-mean#:~:text=USDA%2Dgraded%20beef%20sold%20at,used%20in%20processed%20meat%20products.
@ButcherBoyReno It would have been nice to discuss Select as well. Maybe in future discuss the specialized brands/beefs as well? Angus and Kobe spring to mind.
And your “super-hot” 500 degree grill completely cools down while you’re peddling your goofy little meat handling tool that’s so short you’ll singe all the hair off your wrist. Leave the lid closed unless you’re doing something beneficial inside the grill.
Granted, the heat will be lost by opening the lid. but with skirt steaks, which is an exception, I _never_ close the lid because they're so thin.
Well done
I want to know how to prepare steak not listen loud music.
Wa-goo 😂
Grain fed is garbage. Grass fed grass finished..
My thought to. A cow well fed grain fed ,,, will be well marbled, ill still take my black angus or my herford anyday lol
Be prime are like yield grade 4 & 5’s The new Choice is not what it used to be. Steak cutters will use yield grade 1-3. I was in Costco and I saw Choice that looked like Select. To get Choice yield grade 4&5 you are going to pay up
Pretty true! The Choice category was expanded decades ago and sometimes you don't see much of a difference in marbling between it and select. We have a benefit in working with folks we have done business with for many years, and buying their in house programs for "upper" Choice which keeps us consistent and tasty. Thanks for the feedback!
Nice and you're 100% spot on. Great video.
Should have cooked it on that Weber Buoy Grill!
That red juice, is not blood. No disrespect intended.
8-10 minutes will burn it to a crisp! Just done this today and my peace was half a kilo and thicker. Granted it was room temperature by the time it got to a grill. However I kept it about around 2 minutes on each side and it came out medium. I was contemplating actually keeping it for only 2 minutes on each side. However I did it in weber charcoal grille.
*Promosm*
Gotta love any friend that loves your number “A” and your number “B”. She would be my letter “1”. 😂😂😂
It's 2023 . Simple and easy. Thanks.
8-10 minutes is well done.
Step one- use real charcoal! Without starting fluid
What a spectacular video! What an idyllic way of life! I almost wept. Our culture has drifted so far away from this way of life.
Thank you! This truly is the old school way of ranching, one that MANY families are still keeping alive. Interestingly, 90%+ of the ranches in the US are owned by small families and have an average herd size of 40 head. Sadly they're hidden behind a lot of big business these days.
I needed to watch this a few years ago...makes it super easy. Thanks CJ!
You got it sir! Nothing wrong with easy ;)
260°C for the viewers who use real units
It's just pinche fajitas Man y'all doing to much it doesn't take a rocket scientist 👀🤔🔥💨
Great video brother sending support from the Eastbay Area Hayward Ca
Dude. This may be the most useful 3 minute video I've ever seen on youtube. Thanks!
Love that! Happy that it helped. Have fun cooking :)
Can you explain what a Premium beef rib roast with bone in, is?
Premium isn't a regulated word in the beef industry. That would likely be a way to market something ungraded as a better product, but depends on the producer that processed the beef. As for rib roast, most often called a prime rib or a standing rib roast. All are the same cut :)
You can’t change the USDA GRADE to make it something it’s not just to charge more
Fajitas
Wonderful presentation
քʀօʍօֆʍ
Favorite cut
Thanks! To the point with all the information I was looking for 👍.