Best beef fabrication video ever. Expert Professor Phil Bass tells every cuts and their corresponding anatomical names. This is the only one I have found on RUclips does that, not just the beef cuts commercial names. Thank you so much for the detailed information.
Great instructional content. As an amateur butcher this is by far the best video series I have seen on breaking down beef. Thank you. The cooking info on different cuts was very helpful
How do students learn the techniques? A demo of an sub-primal area, and then they break it down? Or do they get a side and learn from primals down to individual cuts? Fascinating work and thanks for sharing
It seems like you're referring to the tenderloin as the loin. A pork tenderloin isn't the same as a pork loin. I was expecting the breakdown of a "beef loin", a term which I've never heard of. Also, the sirloin flap: is that the same as tri-tip? Sirloin tip? It would be nice if there was uniformity in the terms used by butchers in the US, not necessarily the terms used in the marketing of various cuts, but the pre-marketing terminology by USDA and butchers.
I'm with you this guy really isn't much of a butcher, the fillet should have had the silver skin removed, my customers would just laugh if I put that in a display cabinet
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
Best beef fabrication video ever. Expert Professor Phil Bass tells every cuts and their corresponding anatomical names. This is the only one I have found on RUclips does that, not just the beef cuts commercial names. Thank you so much for the detailed information.
Great instructional content. As an amateur butcher this is by far the best video series I have seen on breaking down beef. Thank you. The cooking info on different cuts was very helpful
Dr. Phil Bass is awesome!💯
What a great educational video! Thank you!
Great video!
Whole lot of info in this video! Love it, definitely deserves more credit than it’s getting.
Thank you for the video and the educational opportunity.
Is not fair this video only has that little views, this video was amazing
I appreciate the detail. Great Video!
So many cuts that we never see in the store!!!
How do students learn the techniques? A demo of an sub-primal area, and then they break it down?
Or do they get a side and learn from primals down to individual cuts?
Fascinating work and thanks for sharing
Myu
Great content. Curious though why you didn't remove the sirloin/round tip and tri tip as one unit? Then break it down from there.
Fascinating !
I was in the middle of correcting you for not trimming the silver skin from the tenderloin when you made your silver skin disclaimer! Lmao
Was that a boo-boo at 41:40 when you said the bottom round ball tip continued on the chuck?
I know right! Far from the chuck!
Wish the guys at the packing houses had to watch these videos...
16:35 when those ripping sounds make your mouth water, you know that your're a CARNIVORE. "Edible insects" my a**!
EXELENTE. Muy BUENO….🤙🏼
Love me some Carne Asada
It seems like you're referring to the tenderloin as the loin. A pork tenderloin isn't the same as a pork loin. I was expecting the breakdown of a "beef loin", a term which I've never heard of. Also, the sirloin flap: is that the same as tri-tip? Sirloin tip? It would be nice if there was uniformity in the terms used by butchers in the US, not necessarily the terms used in the marketing of various cuts, but the pre-marketing terminology by USDA and butchers.
How to determine how much to charge per lb of meat and profit from such a fatty carcass?
I watched the whole thing. Don't let the cartel see this
great video
Why he is working and cutting beef and where the fire helmet?😢😢😅
How are we supposed to learn when you block the camera view ?!?
Terrible camera work. Too bad, because this could be so very informative, if it were watchable.
After watching I’m not sure I really want to eat anymore beef ,yuk
Did you think it grew on trees or something?
When vegans attack…….
Those filet cuts should have been cleaned before cutting! I would never buy any of those!
I'm with you this guy really isn't much of a butcher, the fillet should have had the silver skin removed, my customers would just laugh if I put that in a display cabinet
29:54