The TOP 6 STEAKS on a Cow | The Bearded Butchers!
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- Опубликовано: 21 фев 2023
- What's the best steak? A filet mignon? Strip? Porterhouse? NOPE! In todays video we'll be discussing the industry standard top 6 steaks VS The Bearded Butchers top 6 steaks! Taking you through the entire process, showing you where these cuts are located and explaining why we like these specific cuts over the industries standard top 6!
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Someone must think a lot of themselves to ever question you guys on butchering. You both are obviously seasoned professionals at this game. I love watching your videos. They're fun and very informative. Thanks guys
We highly appreciate the support, John!
Well seasoned
A French butcher would certainly question the way they work. 2 different worlds. Happy American dogs ;)
@@TheBeardedButchers :)
@@xavytex You have me curious.. Is there anyplace on youtube where I can learn more about classic french methods? Does it involve dissection in a method to remove more of the muscle groups as intact complete units?
No matter how many times y’all break down a side it never gets old
👍💯
Makes me hungry every time
Never
For reals
Do you know the #1 use for cowhide?
I do the same line of work as you guys at white feather meats, and I just recently got my usda certification for butchering. Also I am in charge of hiring new cutters and trading them. Part of their training is I tell them to watch your videos on breaking down beef and pork. Then when they come in the next day you can see their more confident in themselves and the quality of their work. A big thank you to everyone at white feather meats and to Seth and Scott for the videos. My new co workers love your channel and content.
R🎉g I’m in Cj
As a veteran and a meat lover, I thank you for your service and for forwarding your skills to the next generation of butchers
That's actually a huge compliment, and I hope they know it. Training is a complicated task. I work in structural steel, but when it comes to training, some things hold true regardless. A large part of the process depends on the result you're trying to achieve, so it varies. You obviously need to explain the how and why of each step, but watching a video of someone doing it well, with a good running commentary is priceless. The trainee can pause and rewind at will without interrupting the process. Unfortunately, most trainers don't have the equipment, time, or ability to make good videos. Having someone use these videos as a training tool is a vote confidence.
@@chrislykins5324😊
Been a butcher un the USA 43 years and was today years old when I learned there is a USDA certification for butchering.....
I would rather watch you guys work this beef than watch a Super Bowl. Real talent here that results in something tangible and delicious.
Appreciate that!!
My first job at 16 was in a grocery butcher shop in a small NW Ohio town. We had hanging beef in the cooler. Learned to bust it for a yr. Didn't know what an awesome skill it was at the time. 36 years later, I barely remember any of it. You guys are rock stars. Love seeing the skills you have perfected. Keep the videos coming!
Will do, thank you for tuning in!
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Chiefs supermarket?
It amazes me how in every industry, there are those who think that they know more about it then the Profesional. I have driven a snow plow in SD for years and get told regularly how I should be doing it. You guys are awesome
As a butcher nearing retirement,chuck eyes& tri-tips were always our take home cuts!
Watching these guys work a knife is mesmerizing. An art in itself.
I typically watch/listen to YT on 1.5x and every so often I'm just like, "wow he's cutting that fast! How is he so precise?" And then I'm like "oh yeah, it's on 1.5x"
Really appreciate you guys, I grew up in a bubble when it comes to this type of knowledge it’s a real blessing to have access to it now.
Well said!
Definitely highlights that personal preference is a big factor when it comes to food. Everything on that table looks incredible. Cheers, friends.
Couldn't agree with you more, Colt 😉
I watch these videos and just love how you talk through why you are doing what you are doing for each part of the process. You make it look effortless but I know how much time it has taken you to get this good with the knives. Keep up the content and showcasing the excellent work you guys do.
I really enjoyed this one. I am a brand new manager for Wholefoods and my team consists of my Butchers Apprentice and myself. It’s very hard to explain different things to him because we have to work opposite shifts. So, I like to send him your videos so that we have things to talk about during our training sessions, which are very few, so thank you for explaining.
Yahhhhh a video!! Nice, hey being a part of your day is awesome. Love hanging out with u guys.
There's something so pleasing about watching masters at their craft!!!! Love your content guys!
Thanks, you two. I really appreciate your cutting skills and I to Know what a sharp knife feels going through meat. Love the whole family, keep the content coming!
I’ve worked at a meat department for the past 5 years, watching y’all videos have helped me have a better understanding of the trade.
9/10 I’d pick a skirt steak, a ribeye even a tri tip over a fillet. Like y’all said it’s not so much about the tenderness, most of the time it’s about the feeling, lifestyle and personal preference.
As a retired 75 year old Butcher from England I love your knife skills I feel proud that you are true to our trade. Love you videos, especially the whole body cook over the monster Breeo
Thank you Phil! How long were you a butcher?
You guys are AWSOME! Surgical precision and very knowledgeable to educate the novice meat lovers how, where, each cut is derived. Your pappa , mamma deserves a golden crown for raising good men like you. God bless you and your family, I really enjoy watching your videos and have learned so much. I'm going to order the seasoning from you and use it on my store purchased beef, pork, chicken. You are truly blessed. Thank you for what you do.
Bearded Surgeons for the win! 🔥
What a spot on comment!!
Thanks for the video and sharing all the cuts. I love watching how you guys are cutting the beef, and explaining what all these different parts are. Definitely enjoyed watching 👍👏👏👏
Watching you break down these cuts is mesmerizing
Thanks for sharing your fav's
Sirloin guy myself. I agree the spices and grilling techniques have changed a lot of views on choices of cuts. Good video guys!
Just discovered chuckeye last summer in Minnesota as we were traveling around the USA. Now I buy them whenever I can find em. They are so flavorful. It's my go to steak. It's tri tip if I'm cooking for a crowd. Of course we still add a variety of different meats, lamb, pork, venison.
I love you guys for all of the "tribal knowledge" you show and explain to everyone. It's very informative and it's always a joy watching masters at their craft. You guys make it look easy. Keep up the content!
Thank you so much!
You guys are such creative butchers. My favorite butcher sold his shop and retired after heart surgery 3 years ago but got bored and now cuts meat at my grocery store that has opened a custom cutting cooler selling prime cuts. Just got a boneless baby back rib for tomorrow.
I recently became a butcher. Please keep this type of informative content coming! It’s so educational and helpful to see how you guys break and your process. Cheers
Where did you get your butcher training?
Flank OR Tri-Tip are my fave :)
Amazing knife skills guys!
Thanks.
I'd enjoy you guys doing the same butchery on a simple chicken.
Your channel is so great. As a beef only eater it helps to finally get some awesome knowledge on the cuts of meat and where they come from. Love it!
The only butcher’s I prefer to watch are these guys. As a novice butcher myself, they are informative and their approach is clean and professional. Cant wait for the next video guys! Keep em comin.
Love watching masters of their craft work. Great video, guys!
Love watching you guys do your cutting! My wife and I consider the flatiron to be great. In fact, it's the most often prepared steak in our home. In the winter, she cooks them on the cast iron frying pan, and in the summer, I cook them on a cast iron griddle over the grill. That rapid searing on both sides and edges keeps the juices in and makes them "plump up" real nice. Thanks for the video!
😂❤Lm! nNN
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I find it amazing how both of you can cut up all that meat in such a short length of time. If it was me I would have both my hands cut off by now. It's always great watching professionals do their job. You can see the years of experience. Great job guys
Man-your level of expertise and skill set are off the charts! Professionals always. I learned so much from watching your videos. Keep them coming. Thanks
I asked about the knives you used about two years ago. Bought the boning knife you recommended in the reply. Couldn't be happier with it. Thank you gents!
Woohoo! Victorinox never disappoints! 🔥
@@TheBeardedButchers Victorinox was the best knives I have ever used. I also liked Forschner knives as well, but not quite as much as Victorinox.
I could watch you boys butcher beef all day. A true pleasure to watch a craftsman.
We're honored, George! 💪
Love seeing some of the under appreciated cuts in there, especially the Chuck eye! My grandfather was in the grocery business and his #1 rule was “always make friends with your butcher”. I recently inherited his old F. Dick honing rod, for some reason it was something I always remembered him using.
I continue to learn, & I’m an old dude. Your knife skills Seth are mesmerizing.
You both are incredibly knowledgeable professionals. Thanks for sharing & educating.
Yall are right on target for me with the cuts. Its all in how you prep and cook the meat. Skirt steak has been my favorite for about 20 years now. Back before people (outside of butchers) knew how to cook it I could get it for less than good ground meat. I remember going in 20 years ago and getting it for 1.89 a pound. Now if you dont get there on delivery or cutting day its hard to find around where we are and it is going for 14.99 a lb. Oh well, secrets out lol. Thanks for the videos. Besides being fun to watch, the education and knowledge shared is tremendous.
I could watch y’all’s videos all day long! Y’all make it look so easy!
You can do it!
Great stuff guys keep it coming 🤙
Very informative and clearly explained. Thanks for showing the various cuts and their relationship to each other.
Have you ever done a video that shows what you do with all the parts you trim off and toss aside?
Glad you included the Chuck Eye. I feel it is an underrated cut of beef, If prepared properly can be as good as a ribeye at half the price.
I’m always amazed how smooth you both make the process! You are fine craftsman. Bought some of those knives and damn they are nice and so wish I had them years ago.
Shout out to you guys from South Dakota! Ag is a way of life out here and I certainly appreciate what goes into these fine cuts...true organic living!
Always a pleasure watching your videos.
Great videos!! You both work really fast. I wouldn't have any fingers left going that pace while trying to explain things 😂. In Australia we call the strip a porterhouse but we say the same as you for the eye fillet. Other difference is here the T-bone is the cut that has both porterhouse and fillet on the bone.
Excellent video guys! Now a days that’s what a lot of people wants to do is complain! You guys know what you are doing so keep it up! I’m in Huntington and I’m gonna make it up to your place one of these days! Love to bbq, smoke and basically cook anything and I’ve got to try some of your seasonings! Keep the videos coming, love watching and learning different tricks on processing meats!
🙏🙏🙏
I love these video's I use to work in a large beef meat packing plant in Alberta Canada 22 years and these video's bring back a lot of memories. although Cargill was not always the bast place to work they did teach me to do all the cuts in this video and more.
Always amazing to watch you work. My uncle was a butcher, never a dull knife and like you, those knives cut everything cleanly! My job.. clean up, but hey, a free sandwich and a nice discount goes a long way. Thanks uncle Don!
Awesome! Share your brother's secrets with us, Randy 🔥
Tri tip! Cooked at 225 over charcoal with post oak until 125. Finish right over the coals. Seasoned with kosher salt and cracked pepper only. Whew! My favorite. Didnt see the number they had it ranked.
Really glad you guys highlighted your favorite cuts. I work in a small butcher shop in Northeast Pennsylvania and this is a very old school area. I literally just started cutting Tri-Tips out this year because they really are unheard of here. So I'm gonna be excited to try my first one.
That being said, here's my top 6.
1. Ribeye
2. Flat Iron
3. Teres Major (shoulder/petite tender)
4. Filet Mignon
5. Merlot Steak
6. Hanger Steak
If you guys have never tried a merlot steak, I highly recommend it. It comes from the calf of the animal and it's very lean and tender, but don't cook it above medium rare. Also, it broke my heart to see you guys cut through the teres major with the saw. It's basically a miniature filet with more flavor.
I really hope you guys keep making videos. By far my favorite RUclips channel.
The hanger is awesome
I love watching highly skilled professionals! The knowledge and dexterity, that these guys have been handling those huge cuts of beef and their mastery of the cows anatomy.
Another awesome breakdown video. Watching the knife skills is mesmerizing. With the prices of beef being higher, most of our stores sell select grade with very little choice and only the expensive cuts of prime.
Have you made a video of the cheaper select grade beef? If not, could you? Thanks from a Texan.
Let's go ! Love some bearded butcher content!
🙏🙏🙏
Surgical precision! Love watching this. That flatiron marbling is so distinctive, always grabs my attention in the butcher case. Best cut for steak + fries.
True experts!! Effortlessly and informative.
Thank you Bearded Butchers
No one should even be telling you guys what sections you are or aren't cutting properly. THIS is what you guys do! Great video.
We appreciate that! 🔥
Very Much appreciate the desire you all have in sharing what gets you all excited about Steaks, Beef, Faith Family and Friends! These tutorials are just great to watch. Techniques and pointers are shared graciously with your Fans and we learn a little more about what makes The Bearded Butchers so appealing to watch and listen to. As for the few who can barely butter bread BUTT seem to apparently know a whole lot about Beef Butchering, I call Buffalo Cookies on their so called critiquing. I'll stick with the Masters on this topic. As always Thank You for thinking of your Fans and sharing some of your expertise! Cheers and Blessings From Down the Road In COW-lumbus 🙏 MOO
We appreciate your kind and warm comment, brother! We're very happy to hear you're getting tons of valuable knowledge from our video. It's always a pleasure to share what we know with the community. 💪
@The Stuport couldn't have said it better myself! So glad I found you guys on FB first, and now subscribed to your channel! God bless you guys!
@@bobmanns3623 Cheers Bob...Thanks for the shout out!
@@TheStuport 👍🏻💪🏻
Just wanted to say Thank you to you both for all of your amazing content. I've fallen in love with BBQ and have learned so much about the cuts I'm smoking/Grilling from your Videos. Thank you again!
@thebeardedbutchers - These are master classes in butchering as well as educating on the meat cuts. I absolute adore steak and so happy that I found this channel. New fan and thank you for your expertise.
Ribeye... that's my favorite steak. I am fortunate to have a good 104 year old butcher shop 6 miles from me (only because I live 6 miles from town) and I usually have 4-6 cut 1" thick once a month or so. I tried 1-1/4" but it was a little too much for one meal. I also buy whole chickens, pork chops, smoked bacon, and smoked sausage on the butcher shop trip.
My dad was a butcher in my grandfather’s meat shop. Every time my dad trimmed fat and accidentally caught a bit of meat along with it, my grandfather would say, “There go the profits.”
I missed watching you guys for awhile. Very educational and of course good explanation. Great video.
I’ve spent the past 20 years in the business and I learn so much from every video. You gentlemen are top tier amazing butchers!
I am always amazed at your skills in butchering, its a gift you have. Have to look for those cuts at our local butcher, thank heavens its small town one. Thanks!
Fantastic video! So well done.
I'm butchering my beef these next couple of days, watching your videos totally changed my experience on butchering. You bearded butchers are very educational!! Totally have new cuts in my freezer now because of you guys! Thank you lots!!
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Education at its best! Thank you 🙏
Love grilling tri-tip, I first learned about it when I bought it in the commissary when I was stationed in California. Another great video and I love my Victorinox knives!!!
After retiring from the Army I worked as a (butcher?) for 25 years and came out of retirement and working as a seafood clerk but i'm learning more from you guys than the 25 years. You guys are GREAT!!
From California here, awesome that you added the tri tip to the top cuts of meat 🥩 .we have been eating tri tip since the 70s 80s, great taste off bbq.
Love the channel you guys are the Roman Gladiators of meat cutters
Everything is explained so well!
I can’t say enough at how great those knives are! Doin my own deer and trying what seems like dozens of knives I saw you guys using them. Hold an edge for a long time, very durable, flexible just all around fantastic buy.
Love learning from you guys.
Last summer I cooked a trip tip like it was a brisket on my pellet smoker. It turned out awesome. Thanks again
Good stuff, Lee!
Thanks for your videos Guys, I'm not only learning the cuts but , the "etiquette" on handling and presenting them as well, I mean it's not just cut it and throw it on a tray.
Although I haven't prepared all of your "top six" choices, I can certainly see where you are coming from and why. - I 100% agree - all based on flavor.
Properly cooked, they will al be tender enough to eat and enjoy. - Thanks! - Cheers!
Love these videos makes me hungry every time. LOL and love to see where the cuts come from.
My wife’s new favorite steak is a flat iron that we got back from the last steer we took to the chop shop. Now I want to learn how to process our own beef. Thanks for all your videos!
This was super informative. Thanks guys!
Glad it was helpful!
Love these dudes. I learn a lot from them. Thanks for the awesome content
this is so satisfying watching you cut those beautiful steaks. you make it look so easy
Well, it totally makes sense to me now why my first-choice when it comes to flavor is a ribeye
and second would be a skirt, I guess I'll have to give a flat iron a shot. You guys are amazing to watch, MASTERS
Thank you for your knowledge.
Like what we Like... Love it! Great job as always guys!!
Love to see other cuts as a choice I my self love the skirt steak and a hanger steak can't beat those 2. Love the content brings me back to my years as a butcher.
Such great information on your channel. We raise our own beef, lamb and pork. But I’ve never had a good grasp on the butchering. Thanks for sharing! 👍🏻
Mad skills!!! Great explanation
Love your channel. I was an unbeared butcher for 10 years. Then the large chain I worked for switched to boxed beef then pre cut and wraped which took the job.
Still get to butcher some deer.
You guys are awesome at your craft!!
Love this stuff!!
Well, I agree. I got introduced to tri-tip and skirt living in California, wonderful cuts. My favorite is Ribeye.
Really digging the red highlighted portion of the video. Shows exactly what section of meat you are talking about.
Love to watch your videos, I learn something new every time. Your expertise and years of knowledge is valuable l, thanks for sharing and teaching us!!!
You are very welcome!
Love the content, keep it up
Will do, David! Any suggestions what we should film next? 😉
great info thanks for showing us
My absolute FAVORITE cut is the check-eye. I was a meat wrapper many moons ago and that is where I first learned about it. It didn't sell well so I always got it in the Reduced for Quick Sale section. Have sought it out ever since. It is not easy to find, but when I find them I buy them all!
Yep, LOVE me some chuck eyes. My local always has a few pkgs out- at least until I get there, lol. Was at a Wegmans, and had to ask for them- turns out, they cut them as roasts in the fall and winter. They were happy to cut one into beautiful steaks for me.
Ilike to grill mine over a hardwood fire. Cherry, Apple, or white oak- or a combo. With a bit of dry rub: s&p; garlic, and a cajun blend. Or without. goes great with a nice red potato baked in the coals, and some sauteed brussels sprouts- also on the grill top. Darnit- just made myself hungry!
My uncle had this marinade he'd use to grill big ol chuck roasts with. sliced thin, it was melt in your mouth tender and incredibly tasty.
I agree with you on the filet. Rib eye has always been my #1 choice. Marbling is the key 100%. Great video thanks guys!
My first job at 16 was CLEANING a meat cutting room in a small southwestern Ohio town. I loved that job! I'm 60yrs old now and watching this channel brings back a lot of memories. 🥰🥰🐄🐖🐓🐑🥰🥰
i can watch you guys all day.such interesting videos.
Thank you for this awesome channel. I have been in the Restaurant Industry for over 30 years. I worked in 5 Star Hotel Properties, Fortune 100 Corporate Dining Companies, renowned Mom and Pops Restaurants, etc. This channel is by far one of the most informative channels on the web. You both do a great job explaining and demonstrating this aspect of the business.
👍👍👏👏👏👏👏👏
We really appreciate that, thanks a lot!
When I come home from a long day at work I go into the refrigerator, grab a nice piece of steak cook it up and enjoy watch your channel. Very therapeutic ! Makes me look closer to the steak I'm buying.
These are very informative. Finally found a farmer here in NE Wisconsin to buy a quarter of beef from. Was going to go with the hind quarter for some porterhouse and t bones but man you guys made a fantastic argument for that front quarter. Fun video and very helpful. Thanks!
Glad it was helpful!
I really admire your professionalism and the respect you give meat.