Beef Carcass Breakdown Tutorial

Join Diana and Daniel Clark, Certified Angus Beef ® meat scientists, as they fabricate a side of beef. The left side has been divided into the hindquarter and forequarter, and they will focus on showcasing eight primal cuts and the importance of marbling.

[@michaeltres]

This is an excellent video. I want to point out, though, that bone-in brisket used to be popular, back when brisket was commonly braised as a pot-roast. So yes, people have heard of and remember bone-in brisket (1:25). Boxed beef and barbecue brought an end to all that.

[@jerradallen6316]

I've watched 100 videos of people processing beef and never saw a video this good ANYWHERE!! I've butchered hogs, rabbits, deer, cows, ect my whole life and worked in a slaughterhouse/butcher shop for 2 years. Love the video.

[@certifiedangusbeefbrand6613]

Thanks for watching!

[@paulngere3948]

Jerrad Allen can you help me to get a butcher job in your country

[@willd7533]

So if I buy a shoulder clod, the teres major will be missing?

[@TheBeaker59]

Great video Thanks, I have 4 calves just weaned and gone to pasture they will have the best life a steer could hope for but soon they will be steak and the video gives me so much inspiration, (by the way Antonio is first but don't tell him :)

[@gunguy353]

Thanks for sharing your video. It was very informative.

[@butcher1019]

Awesome video! Thank you

[@certifiedangusbeefbrand6613]

Glad you liked it!

[@m.jenkins8503]

Great video. Informative. But... can you cut to retail cuts for store display.

[@Earth-jq3cc]

Yippie! 🎉🎉

[@jamesmyles3499]

Living the dream!

[@certifiedangusbeefbrand6613]

Absolutely!

[@leofandersoniii]

Just another high speed demonstration. If it was an instructional, then a fifteen year old high school kid would be able to follow along and do the same thing that you are doing.

[@lianamartin9104]

THE WORDS ARE IN THE WAY

[@nathanielcristurean5275]

Where’s the ground beef?