I grew up poor and my parents cooked cube steak on a good night until I was about 18. I had my own car and my best friend worked at grocery store. I went to visit him and he was like “buy some steak”. I told him steak isn’t that good. He bought me a filet and I had no idea what actual steak was until I was freaking 18. After that day, a good steak is my favorite all time food. And this channel is amazing as I’m now 46 and appreciate the art, the education, and everything y’all do. No more cube steak. Thank you
Nice throw back .. love steak my dad was a trucker when he came home my momma had him the chest steak she could find and he shared a bite with me .. and with a fresh julioino..
I used to cube the chicken fried steak at the restaurant I worked at. It was like home made food so they were always very busy. I wanted to go to meat wrapping school when I was young. Now I am retired.
Skilled trades are not respected enough in North America. I've been told that in some places in the world, Scandinavian countries for example they respect the trades a lot more. As they should. Watching a carpenter, butcher, pipefitters ect... who is a total expert is always a pleasure.
I remenber when we were kids,mother use to te store at a sorten time and bring home 2 or 3 buckets of beef scrapes, we use to sort thur. Lts of bones for soup and fat which is made into lard. Micheal
OMG you guys are killin me! I clicked on the video and was like “52 minutes?????!!!!???? Who has time for that.. I’ll give it 5.” I was RIVETED for every single second of the entire video. I learned so much. I love steak and all kinds of cooking. My mouth was watering with the RAW meat, but after seeing the steaks being consumed...I needed a moment to myself. Ha ha. I was heartbroken to learn that you don’t ship the steaks. I want to try the Wagyu very soon!!! Thank you for an amazing video!! The passion is palpable.
@@jenniferwhitewolf3784 Yes these guys put out great info on wagyu and cooking it especially. Here and Souse Vide everything my two favorite meat and cooking channels.
holy crap I am just upping my steak game now that I'm almost 40 and I was like wtf 50 minutes?! okay I'll just watch the beginning.. but boy you guys gave me no choice - so much information! so much fun! this is an AWESOME video! I subscribed and I'm gonna binge watch your how to grill videos :D
These videos are so amazing. This is the type of youtube people need to see more of. Educational, entertaining, wholesome. The only negative thing I can say is that it's too bad the viewer can't smell and taste that delicious meat. Thanks for bringing us these awesome videos, guys 🙏
I moved from Wisconsin where all steaks I ate were Grain fed. Then I moved to Arizona where all the beef is grass fed. I haven't had a good steak here yet!!! Someone near me is now starting to raise Wagyu beef and I can hardly wait til they're ready! I'm craving a really great tasty steak!!! Finally!
As an apprentice meat cutter at a grocery store, you guys have really helped me learn where the cuts come from and how to break down the primal into steaks and roasts. I hope to be half the butcher you are some day
Not sure if you're cutting for a store chain, or a local individual store, but my son who was a butcher working in a grocery chain of stores (Safeway in Tucson AZ), was just let go as the stores are ramping back their in house cutting, and are moving toward pre-packaged cuts from a supplier. And I know Kroger's (Fry's Food) and a Tucson specific grocery chain called Basha's, are heading in the same direction of pre-packaged meats as well. I'm afraid someday soon, in-house Butchers will be a thing of the past. Good luck to you.
Congratulations on reaching those high numbers! As a retired culinary instructor, your videos are outstanding in clarity, instructions, videography and commentary. To really learn the the parts of beefs requires repeated repetition and if one watches your videos it becomes knowledge to make one a better buyer. Great comparisons between the four cuts of beef and buffalo. Thanks so much.
I absolutely am learning so much from you guys. Every video teaches me more about the meats that I eat and educates me on how to choose which part of the animal my foods come from. My dad was a butcher. He died when I was 3. If he had lived I am sure that I would have followed in his footsteps. You guys over the past few years have educated me and challenged me to learn and understand so much. I can not say thank you enough for taking the time to teach me the art and the techniques that you have learned from your dad. God Bless You All
Same here Ron. I’ve always loved meat but never really had a understanding of where each steak or cut comes from. I knew the basics, but since watching the bearded butchers they really do give us a breakdown of each cut, how it’s prepped and even how to cook them properly and at the same time has given me great respect for the beautiful animals that provide us with this food. Plus I love the simplicity of the videos. No OTT editing, just two skilled guys with their tools of the trade, showing us how it’s done🙏🏼👍
Guys, I absolutely love the way you presented in the video from the cutting skills to the way you grilled those steaks. Looked so delicious and satisfying. Thanks so much!
I have really tried to like grass fed beef over the past 5 years. I just couldn't understand why I didn't. You guys have taught me more about beef/bison than anyone else online. Simple and professional presentation that everyone can understand. Nice work!
It's really great to see a family owned business getting appreciation, and super awesome that you guys are so transparent, not hiding anything, "this is how we do it". I am curious how many you guys employ though. Great video, this was my first and i'm watching more lol.
It's a pleasure, watching you guys work your magic. Last year, recovering from pancreatic cancer surgery, followed by 12 rounds of chemo, I watched a lot of RUclips. Being a Surgical Technician, I've seen a Lot of surgery. Anyway, your videos show me professionals who are very good at what you do. Sharp knives.....anyways, thanks.
My Dad was a butcher out of Nebraska before WWII. Ne was a ships cook in the Navy and stationed in the Philippines. He helped feed the troops. After the war he returned to retail grocery. My first job was the butcher shop clean up kid. About 1969. I love the recall of the Butcher Boy band saw, the slicer, the table tops, the over head rails. Oh my gosh.
The terminologies you two use to describe the various beef/bison sounds almost like professional food critics. It definitely lets the viewers understand what you are eating and allow us to imagine what it tastes like. Very impressed.
Correct terminology straight from the professional vs. some food critic who barely knows what a primal is. Keeping it real is what sells, not the hyype from some hip personality !
You guys gotta let the seasoning sit for at least an hour before you grill it. I PROMISE you it’ll taste better. It enters the meat and tenderizes it. Doing it right away and then immediately grilling it is robbing your seasoning of its full potential. You guys rock!
Did i miss the part where you can buy good steak on line for less. I'm on a limited income and the price of steak over the past 2 years have put it out of my price range.
Let me tell ya. I fell in love with the art of knowing what to look for when it comes to cooking meat. These guys break it down on what to look for and what is better. But u can take anything and turn it into something that everyone would love. Thanks guys for what u do.
My grandfather was a grocery butcher. My first job was simply grinding and packaging ground beef at a local grocer. Your videos are nostalgic, but they inspire me to further my education in butchery, possibly following my grandfather's footsteps in this craft. Thank you from Wisconsin
i'm a rib eye guy and that was Faaaaaantastic.....Loved every minutes of it. the youtube algorithm pushed you guys down on main page. super glad you bubbled up today. great job!!!
I bought a great set of knives in the early 90's and I have used them lot. Every time i took them out of the block, I steeled them. My local grocery store had free sharpening service so I brought in a few at a time. The butcher asked how much I used them and I said pretty much every day and I explained how I took care of them. He congratulated me and said that a couple of the knives still had the factory edge. I have yet to reset an edge on any of the original knives, I just steel them.
Victorinox is my knife of choice. One of your videos taught me about the smooth steel and I have been using that to great effect for about a year. I am grateful to see the minimum of waste that you produce. As I no longer have the "hand strength" (or the arm and upper body strength ), I thank you for telling me where , how and why I should buy this kind of beef.
Forget to mention that I have taken to buying primal's from Costco when they are on-sale and butcher them myself. That way I can get the thickness and trim level I want. Plus, I have a vacuum packer and a chest freezer so we can eat well all year long. Just wish I had kept more of my dad's stuff from when he sold everything that goes inside grocery stores. I remember having a bone saw, a scimitar and a few other cool looking knives.
As a source of farm raised animals your videos have been a great experience and I have been able to butcher my own animals way better than I was buying. Thanks for your service I will continue to watch and learn from it.
Dudes,, When you make the cuts, you make it look so simple. I was a butcher's assistant for 6 months and I didn't learn like I learn with you, thank you
Just found you guys online and catching up. I've learned soo much about cuts of beef and where they come from, from your videos, than I ever knew. Very helpful and educational for choosing cuts of beef. Your videos are the best.
25$ per steak-ish. At that thick level cut. Sadly its about right. What are your prices for aged ribeyes over an inch thick? Love me a good steak wishing it was a lil cheaper 😭
@@delbertlayman3693 At our shop we get double R ranch meat. The wagyu goes on sale sometimes for 8-10$ a lb. However that is cheaper cuts like the teres major, and some ball tips
You can tell yall are Brothers by the simple fact how yall can work and not say much and without communicating the other knows what the other is gonna do and just fluid
I learn something new with every episode. Improved by cooking so much that I really enjoy cooking a lot more. And certainly appreciate my butcher a ton more!
A very UNIQUE channel. Inside a butcher shop that most of us have never experienced. Highly informative and hugely entertaining! So good to see the brotherly love and respect that they display for one another. Obviously raised properly by very caring parents. And, very active in the community. Kudos guys. A pleasure to watch your channel!
I highly impressed with what you guys have accomplished in your life. I'm a retired meat cutter (butcher). I started working at the age of 8yrs young at the corner butcher shop cleaning and scrapping the old butcher blocks with salt and steel brushes. Learned how to process everything from poultry,hogs,lamb,beef, you name it, I've done it. Went on at the age of 17 to start at a major grocery chain in Tampa Fla. One he later I was promoted to manager and did that for almost 30 yrs. It's a proud profession to say the least. It's just a shame that's it's a dying art. Most butchering is now done in faint meat packing companies. I can tell you men are PROUD of your profession. God Bless you and your family. Still have 10 fingers too.😜👍🙏
What an awesome video, you're guy's RUclips channel really brings more to people from seeing where certain cuts come from etc, you guys bring out such a learning experience for people who really don't know a lot about the whole process from raising cattle etc to being butchered and seeing how it is done, I've never really been to interested in the whole process but I'm hooked and love these videos you guys are awesome
Wow to see how flawlessly he separates the bones from the ribs, and so on shows how much practice he has doing this. It looked so easy, but I'm sure it wasn't at first!! Great video!
Just got back from the store. Got a Wagyu strip to cook on Father’s Day! Oh, and a few other items for the rest of the summer 😁. Love watching your videos guys. This and the Alone series are about the only good things to watch these days.
Awesome video. I'm gearing up to raise my own beef and this made me rethink doing 100% grassfed. I'll have to look into what the best grain finishing feed options are without losing a lot of health benefits. Love you guys! Keep it up!
You wanna grain feed. Oats/millet. Can obviously do corn but Sorghum/millet/oats and maybe a couple strong ales... Water, water, water and if you can supplement low land type hay like clover and bluegrass types If it's not in the pasture. Cattle thrive best in lowlands.
The Ribeye has always been my favorite. My ex husband loved the filet. But that marbling in the ribeye, is just wonderful. And Wagyu is the BEST!!!! This vid is fascinating!!
Awesome video. Rare to see butchers so involved in the end product. Your tasting test was spot on and your temps were nailed. I too love wagu. While you pay a premium, you will never be disappointed. Wagu is what I treat my family and friends. It’s a special treat even if it’s pricey.
This is by far the most educational and inspirational food channel. Learning more about the whole process and background of the meat not only adds to the joy of cooking and eating but somehow increase respect to the animals. Great family, high standards in everything you guys do, way to go and best regards from Germany.
So wish you guys were close enough for me to visit. Wonderful show you guys Rock. My father’s first job was as a butcher in Cleveland. Before he lost his eye sight, I would watch in amazement how he handled a knife. Watching you work brings back those memories.
Man your channel is what I've been looking for not only the cut but the grill test! Absolutely the best education a person needs first time viewer and now subscriber!
As a Retired Meat Cutter, I really enjoy your Posts. Great information, especially for consumers who lack our knowledge and experience. Keep up the good work. Mangia and Salud!!
quite sad that in Norway bbq culture is quite poor. Every summer all shops are full of grilling sausages, burgers and few cheap type of grill meats.....
You are excellent! I am from Israel and so enjoy the way you explain to us about meat and the way to cut it and cook it! If i can suggest that you make a video that explains the differences between the different varieties of cows (Black Angus, Wagyu, Simmental and more), the breeding methods and the differences in chunks…. Thank you very much !!!!
As a Scotsman raised on Aberdeen Angus, there is nothing better. Grass feed, cattle moving as they eat is natural. Grain feed is never the same. Aging beef is the secret, 28 days is minimum, it gives the muscles time to break down. You don't mention growth hormones? As butchers you are very skillful.
I was a butcher for about 15 years and have since become a truck driver owner operator. (More money) but every time I watch your videos I want to pull out the knives . You guys are on a whole other level. At the shop I worked at I finally got them to buy half carcass and we started doing way more sells . Love your show . Keep up the good work . I need some bison ribs now lol 😂 I’m hungry 🤤 Just to add my favorite steak is the rib eye first cut on the chuck end . I’ll take the wagyu please 👍🏻
Keeping it simple on the seasoning is the best way to go. I’ll have to check out your blend because I’m always looking for good steak seasoning blends.
I recently ordered Snake River Farms Wagyu Ribeyes and used The Bearded Butchers Hollywood seasoning…my goodness!! It was a match made in heaven. Highly recommend!!
Thanks for posting this. I was looking for American Wagyu and saw this video. Also being born and raised in Richland County Ohio I support local businesses, even though I do not currently live in the state. Sakura Farms offers terrific products and I’ve already made multiple purchases.
You guys have deservedly arrived at the profitable youtube levels. Great info in your videos. I usually don't keep watching for almost an hour but I watched this video from beginning to end.
This is the only channel that I yell and cheer at the screen like I am watching a football game. I don't do that with my gardening channels for some reason.
What a great video. Ribeye's my favorite and makes me want to stop and pick one up. Maybe I'll stop @ Pettys in Longwood on the way home from work. I remember when I was 10/11 years old at a family farm in central PA which raised beef and had the best burger of my life. From pasture to grill in 1 day. Another great cut of beef is a hanger steak, like a mini tenderloin. Most grocery stores don't sell them but small butcher shops will have them.
THAT was a heckuva video y'all. I've never had bison and I've certainly never had Wagyu. I think within the next month I'm gonna rectify that. If that doesn't make you want to break the grill out and throw on some big, thick ribeyes...you gotta be vegan!!! Thanks much fellas that just earned a subscription for what it's worth.
Wagyu is just more flavorful it’s a healthier beef to eat. The NIH says, “Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. ... They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol.” Love your channel guys.
I love grilling a good Ribeye. But being retired and on social security, I can't justify $18-$20 a pound. $12 per pound was a streach compared to my regular $7-$10 per pound. Did have my mouth watering.
@@paulatudor691 The grain fed in this video looks like it's about $30/lb. and the steak cost $38. The bison on the end is $34.99/lb. with a price of $43. I couldn't see the price per pound on the wagyu but the steak cost $77 total. Grass fed can be as high as $4 more per pound than grain fed so the grass fed was also at least $30/lb. I don't know if I could justify paying that price unless it was a truly mind blowing experience.🔥💥🤯💥🔥
@@cs7717 Check out chuck eye steak. It's almost identical to ribeye in the marbling and fat around the edge but just not as tender. It's not much more expensive than $4 a pound or at least it's not where I live.
Understanding USDA grading and what makes the difference between Prime, Choice, and the others would be great information. Also, because you guys do your job so well and make it look so easy, it makes me wish I had gone into butchery.
You guys are a 2 hour trip from me. I may just have to stop in and look for some of those ribs. Definitely going to purchase some seasoning and other awesome stuff off of your website. This was a great video! And I'm really hungry now.
I appreciate the lessons. you guys do a great job of explaining the butchering process. Kudos to you both, and may you both have a great and wonderful day.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](/img/tr.png)
I grew up poor and my parents cooked cube steak on a good night until I was about 18. I had my own car and my best friend worked at grocery store. I went to visit him and he was like “buy some steak”. I told him steak isn’t that good. He bought me a filet and I had no idea what actual steak was until I was freaking 18. After that day, a good steak is my favorite all time food. And this channel is amazing as I’m now 46 and appreciate the art, the education, and everything y’all do. No more cube steak. Thank you
Poor eating steak huh
Nice throw back .. love steak my dad was a trucker when he came home my momma had him the chest steak she could find and he shared a bite with me .. and with a fresh julioino..
I used to cube the chicken fried steak at the restaurant I worked at. It was like home made food so they were always very busy. I wanted to go to meat wrapping school when I was young. Now I am retired.
Yeah I was brought up on cube steak too.
I've always said...regardless the occupation...it's always a pleasure when watching a PROFESSIONAL at his job.
Couldn't have said it better myself 😉
True...
Skilled trades are not respected enough in North America. I've been told that in some places in the world, Scandinavian countries for example they respect the trades a lot more. As they should. Watching a carpenter, butcher, pipefitters ect... who is a total expert is always a pleasure.
That's one badass compliment!! And well deserved!
@@NeoclassicalRadagast makes me proud of my lineage for sure
This channel really helps me appreciate the cows and the beef that I consume
I remenber when we were kids,mother use to te store at a sorten time and bring home 2 or 3 buckets of beef scrapes, we use to sort thur. Lts of bones for soup and fat which is made into lard. Micheal
OMG you guys are killin me! I clicked on the video and was like “52 minutes?????!!!!???? Who has time for that.. I’ll give it 5.” I was RIVETED for every single second of the entire video. I learned so much. I love steak and all kinds of cooking. My mouth was watering with the RAW meat, but after seeing the steaks being consumed...I needed a moment to myself. Ha ha. I was heartbroken to learn that you don’t ship the steaks. I want to try the Wagyu very soon!!! Thank you for an amazing video!! The passion is palpable.
Yes! I watched the whole thing too without fast forward. Lots of good education in this video...
@@jenniferwhitewolf3784 Yes these guys put out great info on wagyu and cooking it especially. Here and Souse Vide everything my two favorite meat and cooking channels.
J😊o😊
holy crap I am just upping my steak game now that I'm almost 40 and I was like wtf 50 minutes?! okay I'll just watch the beginning.. but boy you guys gave me no choice - so much information! so much fun! this is an AWESOME video! I subscribed and I'm gonna binge watch your how to grill videos :D
These videos are so amazing. This is the type of youtube people need to see more of. Educational, entertaining, wholesome. The only negative thing I can say is that it's too bad the viewer can't smell and taste that delicious meat. Thanks for bringing us these awesome videos, guys 🙏
Glad you like them!
@@TheBeardedButchers have you ever seen a vagina beard?
@@TheBeardedButchers CD
This was jus absolutely amazing. I don’t know if I can go to my local store to find the different steaks.. Buy I’ll be looking for that Wagu.
I moved from Wisconsin where all steaks I ate were Grain fed. Then I moved to Arizona where all the beef is grass fed. I haven't had a good steak here yet!!! Someone near me is now starting to raise Wagyu beef and I can hardly wait til they're ready! I'm craving a really great tasty steak!!! Finally!
As an apprentice meat cutter at a grocery store, you guys have really helped me learn where the cuts come from and how to break down the primal into steaks and roasts. I hope to be half the butcher you are some day
A true trade and something to be proud of. It may be lost on society but I salute you...
Just stay at it bud and you will get better with time , don't be afraid to work in other shops part time to pick up tricks
You will be half as good if you don't keep your eyes on that band saw...
I m glad I learned this trade. I will always eat
Not sure if you're cutting for a store chain, or a local individual store, but my son who was a butcher working in a grocery chain of stores (Safeway in Tucson AZ), was just let go as the stores are ramping back their in house cutting, and are moving toward pre-packaged cuts from a supplier. And I know Kroger's (Fry's Food) and a Tucson specific grocery chain called Basha's, are heading in the same direction of pre-packaged meats as well. I'm afraid someday soon, in-house Butchers will be a thing of the past. Good luck to you.
Congratulations on reaching those high numbers! As a retired culinary instructor, your videos are outstanding in clarity, instructions, videography and commentary. To really learn the the parts of beefs requires repeated repetition and if one watches your videos it becomes knowledge to make one a better buyer. Great comparisons between the four cuts of beef and buffalo. Thanks so much.
You two have to be the quickest clean cutting butchers I’ve seen. I enjoy watching these videos.
As a professional they are pretty average
I absolutely am learning so much from you guys. Every video teaches me more about the meats that I eat and educates me on how to choose which part of the animal my foods come from. My dad was a butcher. He died when I was 3. If he had lived I am sure that I would have followed in his footsteps. You guys over the past few years have educated me and challenged me to learn and understand so much. I can not say thank you enough for taking the time to teach me the art and the techniques that you have learned from your dad. God Bless You All
Same here Ron. I’ve always loved meat but never really had a understanding of where each steak or cut comes from. I knew the basics, but since watching the bearded butchers they really do give us a breakdown of each cut, how it’s prepped and even how to cook them properly and at the same time has given me great respect for the beautiful animals that provide us with this food. Plus I love the simplicity of the videos. No OTT editing, just two skilled guys with their tools of the trade, showing us how it’s done🙏🏼👍
Good job.
Love learning from u guys , I’ve been a butcher for 42 years and I learn more in one video than I did my whole time cutting meat ! Thanks guys!
All I can say is 100% respect for these gentlemen. Every video is a must watch.
Absolutly!
100% Agree 👍
I'd call these guys titans after seeing them carry 275 pound quarters back to back. I think I injured my back just watching.
No matter how unsung their work is, society needs men like this. I'm sure their parents are proud!
Guys, I absolutely love the way you presented in the video from the cutting skills to the way you grilled those steaks. Looked so delicious and satisfying. Thanks so much!
We absolutely appreciate your kind words, Tim!
I have really tried to like grass fed beef over the past 5 years. I just couldn't understand why I didn't. You guys have taught me more about beef/bison than anyone else online. Simple and professional presentation that everyone can understand. Nice work!
It's really great to see a family owned business getting appreciation, and super awesome that you guys are so transparent, not hiding anything, "this is how we do it". I am curious how many you guys employ though. Great video, this was my first and i'm watching more lol.
Thanks so much!! Stay tuned for more contents coming your way! 🙏 God bless you!
It's a pleasure, watching you guys work your magic. Last year, recovering from pancreatic cancer surgery, followed by 12 rounds of chemo, I watched a lot of RUclips. Being a Surgical Technician, I've seen a Lot of surgery. Anyway, your videos show me professionals who are very good at what you do. Sharp knives.....anyways, thanks.
Thank you so much! We hope you're recovering well now 🙏
Watching these guys work is amazing. Artistry is how I would describe it.
Thanks! We treat our trade like art! 😉
Yeah after watching this you'll never use the fraise "Butchered It" the same way again. They're surgical with those knives. No hack jobs here!
I have learned so much from you. Thank You
But trying to figure out which one is talking is difficult. They sound exactly the same.
There okk
Few people know how heavy those rough cuts are. Take care of your backs and general health! Love your videos, keep`em coming!
Approximately how much do they weigh?
@@hopsta depend on the carcass.. sometimes in exess of 100 lbs
But he is using the right technique! Close to body resting on chest. I would say no harm done this way :)
He said it weighed from 285 lbs to 300
My Dad was a butcher out of Nebraska before WWII. Ne was a ships cook in the Navy and stationed in the Philippines. He helped feed the troops. After the war he returned to retail grocery. My first job was the butcher shop clean up kid. About 1969. I love the recall of the Butcher Boy band saw, the slicer, the table tops, the over head rails. Oh my gosh.
The terminologies you two use to describe the various beef/bison sounds almost like professional food critics. It definitely lets the viewers understand what you are eating and allow us to imagine what it tastes like. Very impressed.
We appreciate the kind comment! We try to provide in-depth explanation as much as we can. 😉
Correct terminology straight from the professional vs. some food critic who barely knows what a primal is. Keeping it real is what sells, not the hyype from some hip personality !
You guys gotta let the seasoning sit for at least an hour before you grill it. I PROMISE you it’ll taste better. It enters the meat and tenderizes it. Doing it right away and then immediately grilling it is robbing your seasoning of its full potential. You guys rock!
I’ve never been so happy to see cuts of meat in my entire life. They look amazing
Did i miss the part where you can buy good steak on line for less. I'm on a limited income and the price of steak over the past 2 years have put it out of my price range.
Between you guys and Guga... i just just want to cook all freaking day.
I wonder if they have any opinions on sous vide?
@@kafkapie I mean what's there to say about sous-vide sous-vide items are amazing Grim looking but amazing
@@kafkapie they do reverse sear on smokers instead ruclips.net/video/XG0-H6kdvyA/видео.html
Let me tell ya. I fell in love with the art of knowing what to look for when it comes to cooking meat. These guys break it down on what to look for and what is better. But u can take anything and turn it into something that everyone would love. Thanks guys for what u do.
I started at the age of 16 working in the meat market of a small grocery chain. Did that for nearly 20 years. I miss that! I love watching this!
My grandfather was a grocery butcher. My first job was simply grinding and packaging ground beef at a local grocer. Your videos are nostalgic, but they inspire me to further my education in butchery, possibly following my grandfather's footsteps in this craft. Thank you from Wisconsin
Do it theres a need for butchers for game nobody has this skill anymore
Much respect men. Doin’ what you love is what makes what you do so lovable.
i'm a rib eye guy and that was Faaaaaantastic.....Loved every minutes of it. the youtube algorithm pushed you guys down on main page. super glad you bubbled up today. great job!!!
Welcome aboard!
as a butcher for the past 25 yrs in Chicago..Ive just found your channel and absolutely love it! keep up the awesome work!!!
Welcome aboard!
I’m going to try Bison now that I’ve heard you talk about the pluses and minuses and demonstrated the different types of steaks. Great info, thanks.
we have Beefalo in the North of Canada and it is so good and affordable.
I bought a great set of knives in the early 90's and I have used them lot. Every time i took them out of the block, I steeled them. My local grocery store had free sharpening service so I brought in a few at a time. The butcher asked how much I used them and I said pretty much every day and I explained how I took care of them. He congratulated me and said that a couple of the knives still had the factory edge. I have yet to reset an edge on any of the original knives, I just steel them.
I just love how you brothers love each other y’all spend a lot of time together I bet y’all are really close that’s the real deal stuff✌️❤️
Victorinox is my knife of choice. One of your videos taught me about the smooth steel and I have been using that to great effect for about a year. I am grateful to see the minimum of waste that you produce. As I no longer have the "hand strength" (or the arm and upper body strength ), I thank you for telling me where , how and why I should buy this kind of beef.
Very true, Timothy! Victorinox all the way! 😉
Forget to mention that I have taken to buying primal's from Costco when they are on-sale and butcher them myself. That way I can get the thickness and trim level I want. Plus, I have a vacuum packer and a chest freezer so we can eat well all year long. Just wish I had kept more of my dad's stuff from when he sold everything that goes inside grocery stores. I remember having a bone saw, a scimitar and a few other cool looking knives.
As a source of farm raised animals your videos have been a great experience and I have been able to butcher my own animals way better than I was buying. Thanks for your service I will continue to watch and learn from it.
Watched in 4k. The wife understands the marble / grain feed difference finally. We’re be stopping by this spring for a looksee.
You can get well marbled from grass fed if you have a farmer that knows what they're doing.
@@Journey_of_Abundance enter The Bearded Butchers...
Dudes,, When you make the cuts, you make it look so simple.
I was a butcher's assistant for 6 months and I didn't learn like I learn with you,
thank you
I"ve genuinely had trouble understanding what part of the cow the steaks come from and it's really cool to see the whole process :D Thanks!
Glad to have clarified that!
Just found you guys online and catching up. I've learned soo much about cuts of beef and where they come from, from your videos, than I ever knew. Very helpful and educational for choosing cuts of beef. Your videos are the best.
That's so great to hear! We really appreciate your support of our channel.
Thanks! I'm so hungry now.
“...weighs 270-280ish”. *lifts no problem* You guys inspire me daily!
Prices are insane. 110 bucks for 4 ribeyes?? I'm in the wrong business
25$ per steak-ish. At that thick level cut. Sadly its about right. What are your prices for aged ribeyes over an inch thick? Love me a good steak wishing it was a lil cheaper 😭
@@delbertlayman3693 At our shop we get double R ranch meat. The wagyu goes on sale sometimes for 8-10$ a lb. However that is cheaper cuts like the teres major, and some ball tips
You can tell yall are Brothers by the simple fact how yall can work and not say much and without communicating the other knows what the other is gonna do and just fluid
I learn something new with every episode. Improved by cooking so much that I really enjoy cooking a lot more. And certainly appreciate my butcher a ton more!
Right on, Sean! Hope you have the best steak!
"Which one would you choose?"
Errrr, all of the above? Those all look phenomenal!
The only correct answer. Bearded Butcher approves. ✅
A very UNIQUE channel. Inside a butcher shop that most of us have never experienced. Highly informative and hugely entertaining! So good to see the brotherly love and respect that they display for one another. Obviously raised properly by very caring parents. And, very active in the community. Kudos guys. A pleasure to watch your channel!
Norman, thank you for the kind words!
This is what it means to be genuinely good MEN who lead, inspire and give back. 💪🏽
I appreciate the in depth explanation of what you’re doing while cutting; without making it feel like you’re trying to dumb it down
I highly impressed with what you guys have accomplished in your life. I'm a retired meat cutter (butcher). I started working at the age of 8yrs young at the corner butcher shop cleaning and scrapping the old butcher blocks with salt and steel brushes. Learned how to process everything from poultry,hogs,lamb,beef, you name it, I've done it. Went on at the age of 17 to start at a major grocery chain in Tampa Fla. One he later I was promoted to manager and did that for almost 30 yrs. It's a proud profession to say the least. It's just a shame that's it's a dying art. Most butchering is now done in faint meat packing companies. I can tell you men are PROUD of your profession. God Bless you and your family. Still have 10 fingers too.😜👍🙏
I can't be the only one to see the grass fed/wagyu switch. The location in the grill had me going back for inspection. :)))
What an awesome video, you're guy's RUclips channel really brings more to people from seeing where certain cuts come from etc, you guys bring out such a learning experience for people who really don't know a lot about the whole process from raising cattle etc to being butchered and seeing how it is done, I've never really been to interested in the whole process but I'm hooked and love these videos you guys are awesome
Watching you work your knives is hypnotic, if not meditative.
Reminds me of sculpting.
Wishing you continued success.
Wow to see how flawlessly he separates the bones from the ribs, and so on shows how much practice he has doing this. It looked so easy, but I'm sure it wasn't at first!! Great video!
Thanks for watching!
@@TheBeardedButchers No problem.I'm always trying to perfect my grilling techniques. Your videos are very helpful!
Just got back from the store. Got a Wagyu strip to cook on Father’s Day!
Oh, and a few other items for the rest of the summer 😁.
Love watching your videos guys. This and the Alone series are about the only good things to watch these days.
Thanks!
Awesome video. I'm gearing up to raise my own beef and this made me rethink doing 100% grassfed. I'll have to look into what the best grain finishing feed options are without losing a lot of health benefits. Love you guys! Keep it up!
You wanna grain feed. Oats/millet. Can obviously do corn but Sorghum/millet/oats and maybe a couple strong ales... Water, water, water and if you can supplement low land type hay like clover and bluegrass types If it's not in the pasture. Cattle thrive best in lowlands.
The Ribeye has always been my favorite. My ex husband loved the filet. But that marbling in the ribeye, is just wonderful. And Wagyu is the BEST!!!! This vid is fascinating!!
I can sit watching this stuff for hours. I've just eaten and my mouth is watering from the raw steaks to the cooked ones.
"Beef" is the language of love. (Ribeye is my absolute favorite steak.)
Especially if it's heart steak 🥩
The grain feed and waygu look absolutely amazing!
I love this channel:) I got a whole strip loin last night and cut it down into steaks. Home butchery is a skill that I love to see return.
Woohoo! Thanks, Kristen - let's bring Home Butchery back!
Awesome video. Rare to see butchers so involved in the end product. Your tasting test was spot on and your temps were nailed. I too love wagu. While you pay a premium, you will never be disappointed. Wagu is what I treat my family and friends. It’s a special treat even if it’s pricey.
This is by far the most educational and inspirational food channel. Learning more about the whole process and background of the meat not only adds to the joy of cooking and eating but somehow increase respect to the animals. Great family, high standards in everything you guys do, way to go and best regards from Germany.
This is the first video out of thousands that I’ve watched on RUclips that actually made my mouth water thank you gentlemen
You're very welcome! We're just glad you watched our video and mouth-watered. 😏
So wish you guys were close enough for me to visit. Wonderful show you guys Rock. My father’s first job was as a butcher in Cleveland. Before he lost his eye sight, I would watch in amazement how he handled a knife. Watching you work brings back those memories.
Wonderful! Thank you very much for sharing it with us.
@@TheBeardedButchers cv
Man your channel is what I've been looking for not only the cut but the grill test! Absolutely the best education a person needs first time viewer and now subscriber!
Welcome aboard! Passing our knowledge to the community is the goal. 😉💯
As a Retired Meat Cutter, I really enjoy your Posts. Great information, especially for consumers who lack our knowledge and experience. Keep up the good work. Mangia and Salud!!
Thanks for watching!
Even when in Norway my alarm went off (00:27 AM), The Bearded Butchers uploaded a video ;D
Too bad the boys can’t send a jar of grilled beef smoke. 😋
@@Dirtyharry70585 Hehe, so true :D:D
That’s pretty cool man.. greetings from New York
@@tjm7275 Hello New York :D
quite sad that in Norway bbq culture is quite poor. Every summer all shops are full of grilling sausages, burgers and few cheap type of grill meats.....
Didn’t even need the notification bell, I can smell the steak I know there was an upload.
I butcher all my venison, and thanks to you guys, I've picked up a few good tricks to make it easier, and with less waste. Thank you!
That's so great to hear! Let's go for zero food waste!
You are excellent! I am from Israel and so enjoy the way you explain to us about meat and the way to cut it and cook it! If i can suggest that you make a video that explains the differences between the different varieties of cows (Black Angus, Wagyu, Simmental and more), the breeding methods and the differences in chunks…. Thank you very much !!!!
Netzer the Schnitzel
As a Scotsman raised on Aberdeen Angus, there is nothing better. Grass feed, cattle moving as they eat is natural. Grain feed is never the same. Aging beef is the secret, 28 days is minimum, it gives the muscles time to break down. You don't mention growth hormones? As butchers you are very skillful.
I'll up you one. "FREE RANGE ANGUS COWS" the best meet ever. If you like that wild flavor.
Just started carnivore a month ago and this is the best channel 👍
This was such an incredible educational video and really gave you a true understanding of each kind of rib eye. Thank you
I was a butcher for about 15 years and have since become a truck driver owner operator. (More money) but every time I watch your videos I want to pull out the knives . You guys are on a whole other level.
At the shop I worked at I finally got them to buy half carcass and we started doing way more sells .
Love your show . Keep up the good work .
I need some bison ribs now lol 😂 I’m hungry 🤤
Just to add my favorite steak is the rib eye first cut on the chuck end .
I’ll take the wagyu please 👍🏻
Quality Control Tast Sampling is my favorite part. You guys have such a hard job.
Keeping it simple on the seasoning is the best way to go. I’ll have to check out your blend because I’m always looking for good steak seasoning blends.
You guys are amazing. thank you Spencer for filming this episode...the steak God's even named a steak after you! This is an amazing episode guys!
I’m a grain-fed kinda gal. They all looked fabulous!
Y'all doin' the Lord's work fellas. The editing is getting great too! Funny little blips in there, but still incredibly professional. Keep it up!
Much appreciated! God bless you, Trevor!
Wow! That's how wagoo do? Man y'all dudes serious, toten 300lb slabs all day. Respect.
They go to the gym
I recently ordered Snake River Farms Wagyu Ribeyes and used The Bearded Butchers Hollywood seasoning…my goodness!! It was a match made in heaven. Highly recommend!!
Wow, Wagyu + Hollywood = deliciousness 🤤
@@TheBeardedButchers SRF + ANYTHING Bearded Butchers is going to be mind blowing.
Thanks for posting this. I was looking for American Wagyu and saw this video. Also being born and raised in Richland County Ohio I support local businesses, even though I do not currently live in the state. Sakura Farms offers terrific products and I’ve already made multiple purchases.
Right on, fellow Ohioan!
Superb videos! My husband and I enjoyed them thoroughly!!! We watched two in a row. So glad we’d just eaten dinner!!!! Oh my goodness!!!
Thank you! 🥩
These guys are great! I love their monster truck show!
Right on! 🔥
You guys have deservedly arrived at the profitable youtube levels. Great info in your videos. I usually don't keep watching for almost an hour but I watched this video from beginning to end.
Man, it's 6:30 in the morning and I'm hankerin' for a big ol' steak RIGHT NOW.
go to denny
13:00 the peeling sounds are soooo satisfying lmao. I’d listen to a compilation of just straight up peeling membranes and seams
This is the only channel that I yell and cheer at the screen like I am watching a football game. I don't do that with my gardening channels for some reason.
What a great video. Ribeye's my favorite and makes me want to stop and pick one up. Maybe I'll stop @ Pettys in Longwood on the way home from work. I remember when I was 10/11 years old
at a family farm in central PA which raised beef and had the best burger of my life. From pasture to grill in 1 day. Another great cut of beef is a hanger steak, like a mini tenderloin. Most grocery stores don't sell them but small butcher shops will have them.
THAT was a heckuva video y'all. I've never had bison and I've certainly never had Wagyu. I think within the next month I'm gonna rectify that. If that doesn't make you want to break the grill out and throw on some big, thick ribeyes...you gotta be vegan!!! Thanks much fellas that just earned a subscription for what it's worth.
Wagyu is just more flavorful it’s a healthier beef to eat. The NIH says, “Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. ... They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol.” Love your channel guys.
I have been learning so much about the meats I buy and cook through this channel. Also sharing this with my buddies.
Rock on! Stay tuned for more, Michael!
I am addicted to you guys most informative videos I have ever seen
I love grilling a good Ribeye. But being retired and on social security, I can't justify $18-$20 a pound. $12 per pound was a streach compared to my regular $7-$10 per pound. Did have my mouth watering.
At Christmas time the stores usually run prime rib and ribeye on dame . Right now it 15.98 a pound for prime ribeye at Sam’s club.
@@paulatudor691 The grain fed in this video looks like it's about $30/lb. and the steak cost $38. The bison on the end is $34.99/lb. with a price of $43. I couldn't see the price per pound on the wagyu but the steak cost $77 total. Grass fed can be as high as $4 more per pound than grain fed so the grass fed was also at least $30/lb. I don't know if I could justify paying that price unless it was a truly mind blowing experience.🔥💥🤯💥🔥
My limit is $4 a pound, which limits me to 85% hamburger meat on sale.
@@cs7717 Check out chuck eye steak. It's almost identical to ribeye in the marbling and fat around the edge but just not as tender. It's not much more expensive than $4 a pound or at least it's not where I live.
Come to California bud, I'll make you a steak on the house
One thing worth mentioning is that wagyu fat is a completely different type of fat (why it melts at very low temperatures) and is a lot healthier too
This one was the best. The wife even enjoyed it.
You guys are gonna hit a million subs in no time!
Glad you and your wife enjoyed our video! What should we cover next?
Understanding USDA grading and what makes the difference between Prime, Choice, and the others would be great information.
Also, because you guys do your job so well and make it look so easy, it makes me wish I had gone into butchery.
They are already over a million subscribers.
You guys are a 2 hour trip from me. I may just have to stop in and look for some of those ribs. Definitely going to purchase some seasoning and other awesome stuff off of your website. This was a great video! And I'm really hungry now.
I appreciate the lessons. you guys do a great job of explaining the butchering process. Kudos to you both, and may you both have a great and wonderful day.
God bless you and your fam, John!
I'm finding this video two years after it was posted, but what a fantastic video. Thank you so much for the detail you put into this.
You're very welcome!
Wow this is amazing I'm subscribing to this channel now!