I love how they're giving us genuine instructions on how to cut this up. As if a good portion of their viewers have a cow's shoulder just casually sitting on our kitchen counter waiting to be butchered.
Well it's not just that. It's actually useful so that if you go to a butcher that has to cut the single muscles from a shoulder, you have an idea of what s/he is doing. At least my butcher in Italy is like these guys and sells you the cuts freshly butchered.
The most important thing to take away from this video is you're missing out on a hundred cuts of beef if you only sit in the super markets' mass production meat locker.
So I’m a meat cutter at a large chain super market, and honestly I’m sad that I’ve learned more from these guys then I have from anyone I’ve worked with
Ah man. I'm sorry to hear that, but glad we could be helpful in any way while you're learning. There's a lot of good books and out there and some pretty great videos too! I'm sure you'll get it down and soon enough those guys are going to be learning from you!
I think it's because these guys genuinely love food and where the meat they eat comes from. I know for a lot of folks being a butcher is just a job, which is unfortunate because some butchers have a role that are as important for food as chefs imho
Same here. I've learned how to properly trim several cuts from watching them and realized why I never liked moms pot roast growing up. She always bought eye round. Yuk
I'm happy to work to a whole animal butcher shop, I've had the opportunity learn butchery and also had the chance of working on many pieces a day, pork mostly but same cuts apply to pretty much all animals.
Thats because there isnt really a need to teach you such things. There are set cuts people know about and set cuts people primarily purchase and the chains are fine with not using the whole animal so they dont. This is a whole animal butcher so they have to get the most out of every piece of the animal and thus find the best cuts and hidden gems.
I'm so used to seeing them with cooks that work fairy outside of their realm of knowledge. Getting to see them work the knife breaking down meat really reminds you of just how skilled they are.
@@stefanw6665 what kinda protection? hgaving been cooking for ~15 years i cant see anything they could be doling better, other than maybe a cut proof glove
They did a video recently talking about how they're running the shop in the middle of the pandemic. They are ridiculously busy and I dont blame them for focusing on the safety of their bussiness, customers and employees. Top lads all of them.
3:00 beef neck :))) Cut that into paper thin slices and you'll get the best hot pot beef you'll ever taste. Some butchers and restaurant from where I'm from (Hong Kong) literally stash those away and reserve it only for closest customers. Plus, you won't have to pay exorbitant prices when compared to luxury cuts like kobe or whatever.
🤔 RE-phrased: ✔️1). "People just aren't aware of how many steaks DON'T come from the shoulder"..... Or, ✔️"People just don't realize how many non-steaks come from the shoulder".....
I was a meat cutter for over 50 years and all the steaks you guys are cutting considered low quality and poor boys steaks! Nothing is better than quality than the short loin and rib! Rib eye, t-bones, strips and sirloin steaks period! I've eat them all so These so called great steaks are definitely not even close to quality!
The Delmonico (chuck eye steak) is one of my favorite cuts as well. It was introduced to me as the "poor man's ribeye" and could be had at a good price, but I think its popularity has grown because the price has gone up where I live. Still an awesome cut flavor and texture-wise. Also, the portion size is perfect for a weekday steak (love me a nice ribeye, but that's a big honkin' piece of meat).
As I watch these videos now, and I know that they have 'broken up' I can see and hear the veiled animosity they hold for each other. It's more than just banter. But, still a good series while it lasted!
I totally agree. The top blade shoulder steak is awesome. Cut just under an inch, seasoned & hot pan seared for just 2 minutes each side. It is sooo tender. And inexpensive.
I love to see this breakdown as a fellow "old-school" butcher. If you're ever in Texas, stop by a Central Market (13locations), we don't get swinging meat (unfortunately) but the selection and quality of meat meats is pretty impressive.
Mom bought 2 shoulders at restaurant depot. Being the one with grilling experience that somehow made me the butcher. That's fine.....I'll learn on RUclips. Thanks guys.
We had teres major steaks in our restaurant, but nobody ever bought them because they didn't know what the hell a teres major was. Some people thought it was a dish named after a guy named Teres Major. Had a nice dinner with the leftovers after we took it off the menu though, with broccoli rabe and red skinned mashed potatoes and a couple bottles of chianti.
I totally dig how y'all do what y'all do you show as well as tell the who's what's and why's which a lot of the time the other similar content makers leave out and I appreciate the attention to detail 💚
Fun to see a behind the scenes breakdown of a big chunk o' beef. I find connective tissue (fascia) fascinating (OK...fascia-nating) and the idea of following the natural lines makes a lot of sense. I also found it pretty sweet that they called each other "B".
HEY BEAUTIFUL PEOPLE OF THE INTERNET! Today we're showing you exactly what the heck we do here at The Meat Hook! This is the most fun, intricate, complicated, and worthwhile butchering we get to do everyday. Hope you love the video as much as we do! Follow us knuckleheads @themeathook @brentonyoung @benjaminstephen
American wagyu is typically a cross, the generation of which is determined by f1,f2, f3. meaning first generation cross 50/50 Angus and wagyu, f2 = 25/75 Angus and wagyu or the product of an f1 bred with a true wagyu and so on. there are domestic operations (Mishima) that produce great domestic wagyu and their grading system is their own, however you have to be buying at least ultra to approach anything close to a Japanese wagyu experience. Often times domestic wagyu is not significantly better than prime beef and is just marketing for an Angus wagyu cross. as with most things its the environment and conditions its raised in that will dictate its nature. Japanese wagyu is almost always raised to an impeccable standard and consequently $$$
Only 0.029% of the total U.S. cattle count of 89.9 million qualifies as Fullblood or Purebred Wagyu. Fullblood Wagyu: The cattle are 100% Japanese Wagyu. It means that the Wagyu have unmixed ancestry - their sire (father) is Fullblood Wagyu and their dam (mother) is Fullblood Wagyu. Purebred Wagyu: If a cow is a Purebred Wagyu, it is 93.75% (or higher) Wagyu and the remaining percentage is another breed. For example, a Purebred Wagyu may be 94% Wagyu and 6% Angus. "American Wagyu": This is essentially a marketing term. "American Wagyu" are cattle that are related to the Fullblood Wagyu imported from Japan in the late 20th century, but they have been mixed with other breeds, such as Angus. A more summed up version. Look for terms used. Also look for a JMGA rating to know its really Wagyu from Japan. wagyu.org/uploads/page/JMGA%20Meat%20Grading%20Brochure_english.pdf
@@brandonchavannes689 Yes and no, the environment and conditions do make a large difference in quality of course but breed makes a tremendous difference. Even if a Full blood wagyu was raised in worse conditions than an angus it will still have far more marbling simply due to genetics.
You shell out for what you love best If you absolutely love the Japan cuts buy em! If you love something else, buy that! It Doesn’t matter if it’s a name brand or popular. Only matters what tastes you love
More of this and next time they explain the muscle breakdown please zoom in closer on the overhead shot to see what they’re explaining. Thanks again for a great show
I pressured cooked a mock tender a few weekends ago, it was really good. I pulled it and made tacos. It definitely didn't have any liver taste at all. It was just like a stew meat or pot roast.
Hello, can you please tell me the comparison between the trees major and the shoulder clod ? Wich one is better, in tenderness, flavor and price. Thank you! Love watching your video
I had no idea how right these guys are about meat from the shoulder until we started our business selling meat. We have a lot of customer favorites that come from shoulder cuts they never knew existed.
Flat irons are my favorite. My brother and I both played football and ate a ton in our teens. My dad would buy flat irons cause they were cheep and could get us each a pound plus steak without paying strip/T-bone money.
Not that experienced with cutting beef but I can slice and dice my way through venison in a heartbeat. I break it down in the same manor but not much meat on a deer shoulder. So I chunk it and Chuck it into freezer. Then after some time spent in the chill it comes out and pressure canned. Talk about pot roast that's yum open up a jar of canned venison just heat and serve.
The entire front quarter is the best part. There's a couple good cuts in the back half, but you could have some killer ground beef from it if you grind the whole back half. Granted, you lose the sirloin and the flank, but grab those, and call it good. Pretty easy to pull. If you want good stew meat or cube steaks, get the eye of round too.
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RUclips. Here’s how to watch: trib.al/3pa4igE
I've changed my meat decisions at the supermarket because of these guys...and I'm waaaaay happier. However I have to go to a much pricier butcher to get some of the cuts they recommend. And my only questions is...what do the supermarkets do with these coveted cuts that they talk about but you never see in the supermarket? I'm assuming the supermarket butchers take them home and NEVER put them out.
@@BST1000SoccerStuff modzel family farms LLC is in morrisdale PA. We have a Facebook page with that name. also my brother has a you tube channel Pennsylvania farming . Your more than welcome to come visit. If you want feel free to give me a Denny
I was fortunate to work under old school butchers in the late seventies and I learned from them how to break down hindquarters and front quarters. All those guys preferred the front quarters for their meats. Shoulder clod is the most versatile piece for me. Steaks,roasts,stew or whole in the smoker. Chuck eye can be found occasionally also. Of course I won’t turn down a chuck roll. Miss the old days when every neighborhood had a small store with a real butcher.
At the store where I used to work, the mock tender was exclusively for tartare, because it makes for a tasty, juicy grind when raw, and had no intramuscular fat whatsoever. But one steak you forgot in the shoulder is what we call in French "La surprise" which is the very thin, very flat part of meat that's attached to the flat side of the shoulder blade. Once trimmed, it can be very tasty and tender, but it's usually better when significantly aged. Sometimes it's hard (which is why it's called "surprise"), so you have to go by feel.
They mentioned and showed a cut of meat like that before the 8:00 mark. It was flat and thin, they said they have to inspect it each time because it can be hard. They called it the Teres Major.
@@recoil53 Nope, that one is the Merlan d'épaule, it's not the same as the Surprise. There are two merlans, one in the shoulder (which looks less like a fish because it's more diamond-shaped) and one in the leg (which really looks like a fish because it has a split end like a fishtail). Here is the Surprise prior and after trimming: georis.canalblog.com/archives/2015/04/17/31904094.html, here is the Merlan d'épaule: www.natureviande.fr/boeuf-bio-au-detail/396-merlan-de-boeuf-bio.html and here is the Merlan from the leg: www.cotealos.com/boeuf/les-pieces-du-boucher/le-merlan-de-600g.html and here is one
Teres Major has been one of my faves for a while. Poor man's filet mignon, with way better flavor, imo. Prices have definitely gone up, though, in recent years as it's recognition gains in popularity.
Petite tenders are my go to when I want something on the leaner side( for health reasons) but with more flavor than the tender loin... They are hard to find I must say. I'll pick up some flank steaks next time I come across them.
Nice video. The flat ironsteak, is that from the top of the shoulderblade or beneath it? I'm a butcher myself, but from another country, and we do this way differently.
I've been butchering for 10+ years... Yes any real butcher definitely has battle wounds... It happens in the blink of eye, and the knife tip or even sharp bones can have you frozen in motion with the immediate thought of " Well that just happened... How bad is it..?" Lol I've been cut on band-saws and have witnessed several others... Not a job for the weak
@blue copperthanks! the bad ones happened in my earlier days but I've worked at a few places where it's a lot of cut to order and things get crazy sometimes(holidays)😂
Finally found a butcher in my hometown who said he knew what a Denver steak was and could cut me one. He did so but I believe he cut it out wrong in relation to the grain. Anyway, absolutely loved the texture of it and super cheap (he charged me the same price as a chuck roast - 4.99lb). Lol. Quick question, how many Denvers can be extracted from that muscle?
I cant keep the mock tenders on the shelves. The people at my store buy them as fast as I cut them on the weekends. ( oh and I work in an upper class neighborhood)
I love how they're giving us genuine instructions on how to cut this up. As if a good portion of their viewers have a cow's shoulder just casually sitting on our kitchen counter waiting to be butchered.
Well it's not just that. It's actually useful so that if you go to a butcher that has to cut the single muscles from a shoulder, you have an idea of what s/he is doing. At least my butcher in Italy is like these guys and sells you the cuts freshly butchered.
You can turn the volume off if you want. I learned something.
@@recoil53 Acting like I said their instructions were a verbal assault on my ears, it was just a fun observation.
@TysonHarper You don't?
The most important thing to take away from this video is you're missing out on a hundred cuts of beef if you only sit in the super markets' mass production meat locker.
So I’m a meat cutter at a large chain super market, and honestly I’m sad that I’ve learned more from these guys then I have from anyone I’ve worked with
Ah man. I'm sorry to hear that, but glad we could be helpful in any way while you're learning. There's a lot of good books and out there and some pretty great videos too! I'm sure you'll get it down and soon enough those guys are going to be learning from you!
I think it's because these guys genuinely love food and where the meat they eat comes from. I know for a lot of folks being a butcher is just a job, which is unfortunate because some butchers have a role that are as important for food as chefs imho
Same here. I've learned how to properly trim several cuts from watching them and realized why I never liked moms pot roast growing up. She always bought eye round. Yuk
I'm happy to work to a whole animal butcher shop, I've had the opportunity learn butchery and also had the chance of working on many pieces a day, pork mostly but same cuts apply to pretty much all animals.
Thats because there isnt really a need to teach you such things. There are set cuts people know about and set cuts people primarily purchase and the chains are fine with not using the whole animal so they dont. This is a whole animal butcher so they have to get the most out of every piece of the animal and thus find the best cuts and hidden gems.
I'm so used to seeing them with cooks that work fairy outside of their realm of knowledge. Getting to see them work the knife breaking down meat really reminds you of just how skilled they are.
i just wonder why they work without proper protection
Stefan W Bad habits, usually from when you do it the point it becomes 2nd nature.
@@stefanw6665 what kinda protection? hgaving been cooking for ~15 years i cant see anything they could be doling better, other than maybe a cut proof glove
@@timnone2924 exactly that. when cutting meats its easy to cut yourself without noticing.
These guys are wizards
The “chuck it” line made me die from laughter.
Jacob Hanna you’re going to hell Jacob
Reminds me of brents comment but was a really good pun. In the eye of round episode he said “oh ok let’s steer them in another direction.”
when is there gonna be more prime time miss these boys
They did a video recently talking about how they're running the shop in the middle of the pandemic. They are ridiculously busy and I dont blame them for focusing on the safety of their bussiness, customers and employees. Top lads all of them.
@@lionheartz1337 yeah I’m a butcher and we have been slammed af for a while
8r76r7rarer 7th 84 it 47594
Me too . I think they visited a NY steak house run by an Argentine fellow and I'm trying like heck to find it! Can you help? Do they have a channel??
“Make it a minute steak, or make it a misteak” hell of a line friend.
3:00 beef neck :))) Cut that into paper thin slices and you'll get the best hot pot beef you'll ever taste. Some butchers and restaurant from where I'm from (Hong Kong) literally stash those away and reserve it only for closest customers.
Plus, you won't have to pay exorbitant prices when compared to luxury cuts like kobe or whatever.
Cannot agree more with your statement!
"People don't realize how many steaks actually come from the shoulder."
First 1/3 of vid "This is not a steak.... Set it aside" lol
It was roughly 1/5th
🤔 RE-phrased:
✔️1). "People just aren't aware of how many steaks DON'T come from the shoulder".....
Or,
✔️"People just don't realize how many non-steaks come from the shoulder".....
"Chuck it" hahahahahaha thanks Dad, I needed that laugh.
I was a meat cutter for over 50 years and all the steaks you guys are cutting considered low quality and poor boys steaks! Nothing is better than quality than the short loin and rib! Rib eye, t-bones, strips and sirloin steaks period! I've eat them all so These so called great steaks are definitely not even close to quality!
The Delmonico (chuck eye steak) is one of my favorite cuts as well. It was introduced to me as the "poor man's ribeye" and could be had at a good price, but I think its popularity has grown because the price has gone up where I live. Still an awesome cut flavor and texture-wise. Also, the portion size is perfect for a weekday steak (love me a nice ribeye, but that's a big honkin' piece of meat).
5:35 "Sounds like the Sierra and I have something in common." Made me do a spit take. 🤣🤣🤣
As a butcher seeing the different style is very interesting to me. I suppose everyone has they’re own technique, crazy to see it in action
The only show i watch religiously
Thanks so much!
I love these guys, they are great together. All there videos need to be this long!!! Keep up the great content!
Love these guys promoting the “local” butcher, good jobs fellas !
My local butcher has had no shortage of meat during these trying times...and NO LINES to stand in!
@@villagecarpenter2266 cb
I enjoy all your videos, but I especially enjoy these ones where we see your butchery skills and see the more primal cuts. Keep em coming!
*Mock Tender*
"It's not bad."
"It tastes like liver!"
"So...."
😂😂😂😂😂
This video made me miss working in the market at my local grocer 30 years ago. Well, only a little bit, but it did bring back some fond memories.
Love me some prime time. This video was great! The chemistry between the two is fun to watch
I love a Denver steak. Become one of my recent favorites when I can find them.
"Hold that thought! We haven't cooked it yet". Lol
As I watch these videos now, and I know that they have 'broken up' I can see and hear the veiled animosity they hold for each other. It's more than just banter. But, still a good series while it lasted!
1:28 presidents selecting their secretaries.
LMFAOAOAOAOOA
Theres a local place in my hometown that sells the delmonico and omggg is it goooood you guys made me hungry
I totally agree. The top blade shoulder steak is awesome. Cut just under an inch, seasoned & hot pan seared for just 2 minutes each side. It is sooo tender. And inexpensive.
My favorite two guys on entire internet
Saw into your thumb as he sawing into the meat. Good thing to say
I love to see this breakdown as a fellow "old-school" butcher. If you're ever in Texas, stop by a Central Market (13locations), we don't get swinging meat (unfortunately) but the selection and quality of meat meats is pretty impressive.
Dan, I'm definitely going to take you up on that! We were in Texas just last week and man, I can't wait to get back there!
Thanks for this one. Love videos that explain this stuff.
I always wonder why people give great educational videos like this a thumbs down?
Mock tender "It sucks" had me rolling
Mom bought 2 shoulders at restaurant depot. Being the one with grilling experience that somehow made me the butcher. That's fine.....I'll learn on RUclips. Thanks guys.
We had teres major steaks in our restaurant, but nobody ever bought them because they didn't know what the hell a teres major was. Some people thought it was a dish named after a guy named Teres Major. Had a nice dinner with the leftovers after we took it off the menu though, with broccoli rabe and red skinned mashed potatoes and a couple bottles of chianti.
Denver and flatiron are my absolute favorite steaks!
I totally dig how y'all do what y'all do you show as well as tell the who's what's and why's which a lot of the time the other similar content makers leave out and I appreciate the attention to detail 💚
Oh wow, thanks so much April! We really appreciate you saying that!
Fun to see a behind the scenes breakdown of a big chunk o' beef. I find connective tissue (fascia) fascinating (OK...fascia-nating) and the idea of following the natural lines makes a lot of sense. I also found it pretty sweet that they called each other "B".
I really appreciate this informative and detailed video! It's very helpful to me!
Love it! You guys and worth keep this channel going!
I would love to see what you do with the stuff you didn't grill up in this video, which parts you use for “normal“ cooking and which you use for grind
HEY BEAUTIFUL PEOPLE OF THE INTERNET! Today we're showing you exactly what the heck we do here at The Meat Hook! This is the most fun, intricate, complicated, and worthwhile butchering we get to do everyday. Hope you love the video as much as we do! Follow us knuckleheads @themeathook @brentonyoung @benjaminstephen
MAKE MORE VIDEOS FOR US! WE LOVE YOU AND BRENT
@@bayleywainwright1612 We got more coming your way! I promise!
Hi ben i hope you see this but mario an Luigi costumes would be fun to see for Halloween episode idk what you could make but still fun
@@noob32153 Hmm, that's worth a try!
Cut me a fresh ribeye, I'll be there in a min!😄
Used to be able to do that, been a supermarket cutter for the past 35 years, you forget how it’s done. Thanks for the reminder guys.
We use clods for stew and cubes mostly, but occasionally do shoulder roasts and steaks.
Can you guys pleeeeease do a video on American vs Japanese Wagyu?? Should I be shelling out for this???
American wagyu is typically a cross, the generation of which is determined by f1,f2, f3. meaning first generation cross 50/50 Angus and wagyu, f2 = 25/75 Angus and wagyu or the product of an f1 bred with a true wagyu and so on. there are domestic operations (Mishima) that produce great domestic wagyu and their grading system is their own, however you have to be buying at least ultra to approach anything close to a Japanese wagyu experience. Often times domestic wagyu is not significantly better than prime beef and is just marketing for an Angus wagyu cross. as with most things its the environment and conditions its raised in that will dictate its nature. Japanese wagyu is almost always raised to an impeccable standard and consequently $$$
Only 0.029% of the total U.S. cattle count of 89.9 million qualifies as Fullblood or Purebred Wagyu.
Fullblood Wagyu: The cattle are 100% Japanese Wagyu. It means that the Wagyu have unmixed ancestry - their sire (father) is Fullblood Wagyu and their dam (mother) is Fullblood Wagyu.
Purebred Wagyu: If a cow is a Purebred Wagyu, it is 93.75% (or higher) Wagyu and the remaining percentage is another breed. For example, a Purebred Wagyu may be 94% Wagyu and 6% Angus.
"American Wagyu": This is essentially a marketing term. "American Wagyu" are cattle that are related to the Fullblood Wagyu imported from Japan in the late 20th century, but they have been mixed with other breeds, such as Angus. A more summed up version. Look for terms used. Also look for a JMGA rating to know its really Wagyu from Japan. wagyu.org/uploads/page/JMGA%20Meat%20Grading%20Brochure_english.pdf
@@brandonchavannes689 Yes and no, the environment and conditions do make a large difference in quality of course but breed makes a tremendous difference. Even if a Full blood wagyu was raised in worse conditions than an angus it will still have far more marbling simply due to genetics.
You shell out for what you love best
If you absolutely love the Japan cuts buy em! If you love something else, buy that!
It Doesn’t matter if it’s a name brand or popular. Only matters what tastes you love
Japanese wagyu is wayyyyyyyyyyyyyyyyyyyyyyyy better
You guys are fantastic. Funny and accurate with great personality. Truly rare on You Tube. I wish you had a shop in my town. Thanks for the education.
My favorite cut. Delmonico!!
Denver steak looks like it would make AWESOME corned beef!
The Chuck Eye or Delmonico had it once and it has become one of my favorite steaks
More of this and next time they explain the muscle breakdown please zoom in closer on the overhead shot to see what they’re explaining. Thanks again for a great show
Thanks for the idea and feedback!
I pressured cooked a mock tender a few weekends ago, it was really good. I pulled it and made tacos. It definitely didn't have any liver taste at all. It was just like a stew meat or pot roast.
You guys are great, thank you!
Hello, can you please tell me the comparison between the trees major and the shoulder clod ? Wich one is better, in tenderness, flavor and price. Thank you! Love watching your video
I had no idea how right these guys are about meat from the shoulder until we started our business selling meat. We have a lot of customer favorites that come from shoulder cuts they never knew existed.
I really liked the honesty with that mock tender y'all, it's God's gift to jerky makers!
I'd like to try it Brent said it was like eating liver and I love liver lol, maybe he just meant it was tough lol
Flat irons are my favorite. My brother and I both played football and ate a ton in our teens. My dad would buy flat irons cause they were cheep and could get us each a pound plus steak without paying strip/T-bone money.
0:49 "Chuck it" I see what you did there
I'm fascinated by butchery.Ultimate self reliance.
Great educational video. Thanks guys
The chuck eye is amazing!
That Delmonico looks awesome.
What an incredibly educational and funny video. Nice work dudes!
Not that experienced with cutting beef but I can slice and dice my way through venison in a heartbeat. I break it down in the same manor but not much meat on a deer shoulder. So I chunk it and Chuck it into freezer. Then after some time spent in the chill it comes out and pressure canned. Talk about pot roast that's yum open up a jar of canned venison just heat and serve.
The entire front quarter is the best part. There's a couple good cuts in the back half, but you could have some killer ground beef from it if you grind the whole back half. Granted, you lose the sirloin and the flank, but grab those, and call it good. Pretty easy to pull. If you want good stew meat or cube steaks, get the eye of round too.
don't know why but i am vibing with Ben's look these days
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RUclips. Here’s how to watch: trib.al/3pa4igE
Fascinating stuff!! Watching this at 2 am as I prepare to fall asleep
2:02AM here!!
you guys should do more butchering for sure, have like a 4 episode butcher school would be super cool
Delmonico is my favorite steak too! I can’t find it anywhere, though. Have to get my butcher to special cut it, lol.
Just look for chuck eye, I find them everywhere. Ribeyes usually 9.99 lb bu the chuck eye usually hovers around 4.45
@@thesaint9276 I'm jealous.
I'm a meat cutter and I approved this show.
Now THAT means a lot. Thank you!
I've changed my meat decisions at the supermarket because of these guys...and I'm waaaaay happier.
However I have to go to a much pricier butcher to get some of the cuts they recommend.
And my only questions is...what do the supermarkets do with these coveted cuts that they talk about but you never see in the supermarket?
I'm assuming the supermarket butchers take them home and NEVER put them out.
Love the banter great show fellas.
I always enjoy watching your videos. We have a store at our farm selling it own beef. Also we sell to restaurants in new York City
I gotta come check out the store and farm! What's it called and where are you at?
@@BST1000SoccerStuff modzel family farms LLC is in morrisdale PA. We have a Facebook page with that name. also my brother has a you tube channel Pennsylvania farming . Your more than welcome to come visit. If you want feel free to give me a Denny
Man I would love to learn how to butcher!!!
this is a masterclass.
I was fortunate to work under old school butchers in the late seventies and I learned from them how to break down hindquarters and front quarters. All those guys preferred the front quarters for their meats. Shoulder clod is the most versatile piece for me. Steaks,roasts,stew or whole in the smoker. Chuck eye can be found occasionally also. Of course I won’t turn down a chuck roll. Miss the old days when every neighborhood had a small store with a real butcher.
At the store where I used to work, the mock tender was exclusively for tartare, because it makes for a tasty, juicy grind when raw, and had no intramuscular fat whatsoever. But one steak you forgot in the shoulder is what we call in French "La surprise" which is the very thin, very flat part of meat that's attached to the flat side of the shoulder blade. Once trimmed, it can be very tasty and tender, but it's usually better when significantly aged. Sometimes it's hard (which is why it's called "surprise"), so you have to go by feel.
They mentioned and showed a cut of meat like that before the 8:00 mark.
It was flat and thin, they said they have to inspect it each time because it can be hard.
They called it the Teres Major.
@@recoil53 Nope, that one is the Merlan d'épaule, it's not the same as the Surprise. There are two merlans, one in the shoulder (which looks less like a fish because it's more diamond-shaped) and one in the leg (which really looks like a fish because it has a split end like a fishtail). Here is the Surprise prior and after trimming: georis.canalblog.com/archives/2015/04/17/31904094.html, here is the Merlan d'épaule: www.natureviande.fr/boeuf-bio-au-detail/396-merlan-de-boeuf-bio.html and here is the Merlan from the leg: www.cotealos.com/boeuf/les-pieces-du-boucher/le-merlan-de-600g.html and here is one
@@michelhv Thanks for the links. Incredible how people have found so many ways to eat the same group of muscles.
Did flat irons from a deer last weekend... they were chewy (cooked rare to med-rare on grill pan).
This was really informative i wanna try some new steaks!
Fun game: if you get a group of cutters and butchers together, ask them what a Delmonico steak is and where it comes from.
....lol, I have heard 4 different explanations.
ugh I love these videos way too much
If i go to my butcher and say you said hi they're gonna say "que es Brenton"
also cut names can be difficult to translate especially to canarians...😂
Chuck eyes are my favorite. Just ate one 10 minutes ago
Teres Major has been one of my faves for a while. Poor man's filet mignon, with way better flavor, imo. Prices have definitely gone up, though, in recent years as it's recognition gains in popularity.
Look for veal teres major, usually the whole shoulder is used as trimings and you can get them for for the price of trimings
@@bvpyro3070 Good to know! Thanks for the heads up
Could you show a video on what the relative cost for eat cut. So when you go to a butch or grocery store we're not getting ripped off.
Ooooooooh. Great idea. We'll have to chat about that one!
So much of that is dependent on where you are and what's popular, though.
Petite tenders are my go to when I want something on the leaner side( for health reasons) but with more flavor than the tender loin... They are hard to find I must say.
I'll pick up some flank steaks next time I come across them.
Un saludo desde Colombia, excelente el video
Probably the best RUclips Chanel in the world
Great knife skillz bro! Cool video
Great video. Super informative
What cut would you prefer to make a bresaola style dried beef? I'm not staying traditional here, I want the best.
I need to check out my local butcher!!
No cows were harmed in the production of this video.
Nice video. The flat ironsteak, is that from the top of the shoulderblade or beneath it? I'm a butcher myself, but from another country, and we do this way differently.
It's from the inside of the shoulder blade! Such a great steak. Take one home ASAP!
I can imagine a butcher having a bad day can cut himself pretty severely . Extreme concentration and attention to detail is a must.
I've been butchering for 10+ years... Yes any real butcher definitely has battle wounds... It happens in the blink of eye, and the knife tip or even sharp bones can have you frozen in motion with the immediate thought of
" Well that just happened... How bad is it..?" Lol
I've been cut on band-saws and have witnessed several others... Not a job for the weak
@blue copperthanks! the bad ones happened in my earlier days but I've worked at a few places where it's a lot of cut to order and things get crazy sometimes(holidays)😂
@@fbmimpy Do butchers use "cut " proof gloves in their work?
Next time, do the hind leg, and find the Merlan, the Poire, and the Araignée!
First I've seen this channel and I can see that these guys love meat!
What a fantastic tutorial! I will definitely be putting this knowledge to good use. thanks for sharing!!
I’ve always wanted to try a Denver.
"its more tender than I expected it to be" he says, in the middle of a 30-second chew
I'd love to see a series like this but on a kobe cow. How impossible is this request lol?
Finally found a butcher in my hometown who said he knew what a Denver steak was and could cut me one. He did so but I believe he cut it out wrong in relation to the grain. Anyway, absolutely loved the texture of it and super cheap (he charged me the same price as a chuck roast - 4.99lb). Lol. Quick question, how many Denvers can be extracted from that muscle?
I cant keep the mock tenders on the shelves. The people at my store buy them as fast as I cut them on the weekends. ( oh and I work in an upper class neighborhood)
I can't wait to show Brent this comment. THANK YOU SO MUCH!