Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!
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- Опубліковано 31 лип 2020
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Everyone always wants to know what is so special about wagyu beef. It's always super expensive and only the best restaurants serve it. We always get questions like are Kobe and wagyu the same? Does Kobe steak come from wagyu beef? Well, just sit back, relax, and stick around while we answer all those questions and more. Even better, after we show you a brief rerun of how to butcher a cow wagyu style, we're going to throw a Kobe steak on the grill and smoke it to perfection!
If you're wondering, all of the beef that we used in this video came from Sakura Wagyu Farms - sakurawagyufarms.com/r?id=gg7rre (NOT a sponsor of this video). Want to know why their beef is amazing?
1) Their cows are bred from from legendary Japanese Wagyu bloodlines
2) Their producers must follow our strict guidelines to naturally raise the cattle
3) They are fed slowly, for a minimum of 400 days to promote highly marbled beef
4) They are fed an all-vegetarian diet
5) They are never given growth hormones
We've already done an entire "how to butcher a cow" video. Same applies for Wagyu. Find it here:
• How to Butcher a Cow |...
• Have You Ever Prepared... Here's the beef tri tip video Seth mentioned
bit.ly/3KyRbJI The Bearded Butcher instant meat thermometer
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Here are a few of the FAQs that Scott answers. There's much more starting at 1:26:
1) What does Wagyu mean? "Japanese Cow" 1:40
2) What makes Wagyu so special? It's extremely tasty, good for you, and Wagyu beef cattle are genetically predisposed to having a lot of intramuscular fat marbling. 1:50
3) What in the world is Delta 9 Desaturase? All cattle have a gene that codes for it, but a Wagyu cow has it switched on and it the enzyme Delta 9 Desaturase. This enzyme converts stearic acid to oleic acid. The short of it is that stearic acid is saturated fat and oleic acid is unsaturated fat, so the best tasting beef on the planet is actually at the same time full of healthy fats. 2:23
4) Ok, that's all great, but what is Kobe beef? Kobe is simply a region in Japan (see map in video) that's known for having the best of the best Wagyu beef on the planet 3:10
If you want to process your own Wagyu, or any other beef at home, here are the most important tools for a DIY butcher:
🧤 bit.ly/3UKYItW Seth's heat and cut resistant gloves
🔪 bit.ly/3mGcSzH - Bearded Butcher cutlery (including the 6" Victorinox)
🧂 bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!
🔪 amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
🔥 amzn.to/3c4Mwyq Our favorite Rockwood Charcoal for the Big Green Egg
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
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Index:
1:00 - Seth gets right to it and starts to cut the Wagyu beef chuck
1:26 - Scott gets scientific!
9:33 - Quick breakdown of how we butcher a Wagyu cow.
11:25 - Seth cuts up some boneless Wagyu Ribeye steaks
17:07 - Scott is next with the Wagyu Flatiron steak, Wagyu Denver Steak (or Wagyu Under Blade Steak), and Wagyu Chuck Eye Steak. The Chuck Eye and Rib Eye are very similar.
21:55 - The Wagyu Flank Steak is next from Seth. The Wagyu Tri Tip and Wagyu Round Tip come after the flank. Check out the marbling on the flank steak! Ever seen a flank steak with marbling before?
27:05 - What's the most tender cut of Wagyu beef other than the filet? The Wagyu Beef Flat Iron Steak.
28:22 - The cut you've all been looking for is here - the Wagyu Beef Tenderloin. Also the Boneless Wagyu Beef Sirloin, and Boneless Wagyu Beef Strip Steak.
35:46 - Seth cuts the Wagyu Picanha steak out of the Wagyu Sirloin Steak. The Picanha is the top cap of the sirloin.
40:30 - It's the table layout!
45:10 - We're getting some Wagyu steaks onto the Big Green Egg!
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I own a Yakiniku restaurant in Japan, serving Ishigaki Wagyu A5 all day, every day. Watching these guys is an absolute joy. Thanks boys!
Very cool!
What is the cost in Canadian dollars ffor your most expense stake.
@@darcymcnabb9259 They have a link to Sakura Wagyu Farms listed above and you can see their prices there.
@Fascist liberali why you hating bro?
Bigfoot documentary
When he said the cow can't be stressed made me smile. If they can live happy lives and be my lunch we all win.
your wallet doesn't :D
Cryptic Cobra lol
The cow is shaking with fear when the bolt gun is placed on its forehead and all it can smell is death, but you weren’t there so enjoy.
@@seanwalsh4142 gladly, I to hope you enjoy your leaves as well.
@@seanwalsh4142 lmao if this isn't the most dramatic shit I've read today
One thing about this industry that I have disliked it a lot of people won't share everything they know and are not too willing to educate others. I love how open, honest and informative you are. You are happy to share everything you know to help us all get better. Thank you!
@JJ RUSS: you are right. it is such a gimmick and deliberatly controlled and manipulated. not much different from de beers diamond cartel. before the meiji restoration(1867-8), the japanese did not even drink milk, hardly eat beef and used their few cows for labor in the farms. then after that a few english breeds were brought to improved their cow's quality. the japanese did the same thing in kind with their monopoly of the olympus gastrointestinal cameras that launched medical endoscopy.
Get better at being human and go vegan.
The professionalism shown here is an absolute delight- no hype, no BS just great instruction by the team- many thanks team.
Wow thanks!
that was a fantastic vid... A trick my dad taught me a long time ago when doing the cowboy method. He had a jar of olive oil that he had chopped garlic added into the oil... so he would spread the coals to make the bed for the sear and then when the coals were pretty much white hot he would sprinkle the garlic oil over the coals and the fire would get to around 1000 degrees immediately, then he would put the steaks down on the bed of flaming coals... so the garlic oil was used to make the coals super hot and the garlic also put a special flavor into the meat.... amazing taste...
Did I learn anything from this video? Yeah, the primary thing I learned is that all my knives are garbage.
that's funny...
So true in most cases! Start out by learning to sharpen a regular knife (until you get it right), find out about the style you like to handle, then buy the best you can afford (now that you know how to maintain it) and never touch a garbage knive again! You will then sharpen and hone it when others regard it a dangerous surgeons scalpel. But you know better and you will greatly enhance your cooking just by actually having fun cutting your produce. And you can learn all that on UA-cam. Personally I use Japanese water stones up to 8000 grid. That gets the cutting edge to a mirror finish and I have split the thickness of a paper in half (after I had seen that in a video I just had to try).
Hahahah me too.. I have good knifes, but I just added to get a better knife sharpener on my list!!
.
Haha.... Or that Wagyu is that tender?
Stumbled upon this by accident and could not pull away. I am a seasoned cook, have owned food businesses and know alot more than the average joe about meat and cuts etc but you guys taught me quite a bit. Great job!!! You made it friendly and down home and get er done and to the point without the garbage in between.
Thank you Stephan, much appreciated!
I'm a 36 year old married mother of 3, and I chuckled when you said boning table. I'm not sorry! The boning table is where the magic is always made y'all, ALWAYS.
I'm a 37 year old married father of 2. You're not bloody wrong there lovvehh
Don’t know why I keep watching these vids as I’m a vegetarian. Guess I’m just hooked on watching master craftsman work at their trade.
Critical thinking: Understanding something outside your norm is a great way to test whether or not your norm adds or subtracts value to your life. I try to challenge all my assumptions to make sure my personal reasoning is sound.
Maybe it's time to join us😁
Na I watch people cut vegetables all the time. No judgment
Really appreciate your comment - all too often I see very scathing and derogatory comments from some who eat strictly plant based diets, and it always saddens and confuses me (why on earth would they watch these sorts of videos if they’re just going to be snarky about them?! 🤷🏻♀️). You’re quite right, these are master craftsmen.
Thanks so much for being considerate and polite - it’s sadly badly lacking for many on the internet these days.
Or because you see good cuts like that and your soul's telling you to get a steak because you're the top predator on earth. ;)
No chance of me 1) ever breaking down a steer or 2) ever enjoying a Waygu beef steak, but yet here I am watching the whole thing.
Happy to have you here, nonetheless. 😉
If you and I ever meet at a cookout, and wagyu is available in the local area, I promise you will experience wagyu firsthand. I like to bring already cooked, pre-sliced wagyu steaks to cookouts for the purpose of sharing.
Hi from Ireland,there’s nothing even remotely like that here in Ireland,send me 4 for xtmas,think you can do it now in the same day...one day I’ll try one!
Shin Kintsurugi are you Jesus? Because that’s a holy ass thing to do
Vvngvv
Man you’re not a butcher, you’re an artist! Every time I watch your videos, I wish I could take a class to learn all these cuttings
People like them are good to watch. I may never break down big primal cuts of beef, but would love to learn how to do some of this.
I almost had to sit with a bucket in my lap, starting to drool looking at that prime quality meat. You guys are great at butchering and you explain the process so well.
Right 😂😂
You guys are frigging killing me. Watched this video at 3a.m., my stomach starts to rumble, didn't stop until I get up at 5 and grilled a T-bone with eggs.
Im watching it at 3 am myself
T-Bone is my favorite steak...and I think we all have insomnia.
2:51am and here I am.. Im not the only one it seems
Me too except it was Angus Ribeye, Lol!
Yeah, 2:43am...
love how they acknowledged the man who cleans after them
It’s show the character & love they have for each other... just beautiful... ✌️
Me too!!
Love these videos! I am a 31 year old female who eats grass fed, pasture raised meat and consumes a paleo diet. My interest in this channel solidifies that humans are designed to eat meat. I don’t find myself wanting to watch any plant cutting videos 🤣Keep up the videos and keep providing grass fed, people who care about health are extremely grateful this still exist today and will be happy to support businesses like this!
Omnivores, which we are ,are meant to eat meat rarely, as did our ancestor hunter-gatherers. Most calories should come from whole plants/grains, with red meat consumed no more than twice a month. Other concentrated protein such as fish and poultry may be consumed once to twice weekly.
The lie you just spoke passed over your flat plant eating teeth. We are omnivores, plant based nutrition is what 90% of our natural diet would consist of.
The term 'omnivore' says nothing about proportions or frequency. @@carlabroderick5508
I feel like I just watched a Ph.D level discourse on beef.
Man, you guys are an absolute joy to watch. You're knowledgeable. You're caring about your product. You're engaging. It's a triple whammy of educators.
Well done, gents!
The art of butchering is lost in the grocery stores . I have been a meat cutter for 33 years for a major chain . They call us meat cutters now because all we cut are primals.. No more quarter steer , just order the primal and cut the steaks . You guys are the real deal ! Thinks for your videos!!
How much do you make
I have been a BUTCHER now for over 26 yrs. Started out in a custom slaughter house where I was taught everything there is to know not about butchering, not only on the cutting room floor, but also the whole process on the "kill" floor.
I spent some time apprenticing as a meat cutter. That didn't work out but more interesting, the meat departments in the grocery chain I worked are completely changed. The crew of meat cutters they once had are gone from the stores. They keep one guy in the store to do a few cuts for the custom case where the cuts are unwrapped and can be selected. But mostly, the meat is all brought in to the store in boxes, all cut and shrink wrapped, ready to put into the case. I can't buy meat there, it is too expensive now. Actually, I pay a bit more at the meat market for better quality.
@@jamestheelder87 You can't buy meat at the grocery chain because it's too expensive, but you can afford to pay more at the meat market? What? lol
My dad was a butcher………I'm a psychiatrist………no mystery to me as to why I get such a kick out of these guys! I idolized my dad - the Bearded Butchers' gentle demeanor reminds me of him!
Lol
You’re Blessed to have a Great Dad🌺
Well. I am impressed so much
I worked beef and sheep farms in Tasmania in my teens (for pay, to get thru medical school, but best education was on the farms...)
"We" had our own abattoir and butcher shop
All in-house. Bill (the father in his 70's), William, Henry and James Ferguson. Triabunna and Buckland. Tasmania.1970's - I lived in their homes.
Beef was so tender - no stress. No cortisol as you say. Cattle - one at a time - Walk into abattoir rooms straight from adjacent paddock. No stress. Knocked on head. Butchered. Hung. Broken down.
Then Sold in their own butcher shop in Triabunna.
Their meat was SO tender - no stress meat, as you say. And a vertical business.
I am in awe of what you guys are doing.
And your explanation is next level. actually your whole operation is next level.
Thank you so much for the content. Much appreciated. Now I am a "retired" doctor, and surgeon - aged 69 - and I appreciate your skills SO much. 🙂 and I am still learning from you.
I bought some Japanese Wagyu from Costco and it was awesome. I read the comments on the website and everyone complained of the excess fat. People who go out and buy Wagyu please do your homework. That’s what Japanese Wagyu is known for. I had bought Wagyu from Australia and wanted to try the Japanese one. With that being said I prefer the Australian Wagyu over the Japanese. Thank you guy’s for this educational video.
They make this look so easy. I tried to process my own deer once. It was a catastrophe. I ended up with alot of venison jerky that year.
They are very bad at boning this out it's all very rough
@@haughs 33:20
Dig a big hole. Make a huge bonfire. When the fire dies, throw the deer in with organs removed and bury it all. Invite 200 friends. Dig it up a day or two later.
Sharp knives and knowing where the seams between the sections are.
@@haughs Watch the video before criticizing...
As a former line cook, and admitted food snob, thank you for respectfully and clearly calling out the origin of the cow. Too many places will get very lose with kobe/waygu labels. Integrity still matters! Cheers.
Love the channel btw, great content.
Stearic acid is very healthy. It's one of the favorite foods of the heart, along with palmitic acid. Man-made saturated fat (hydrogenated) are the ones to avoid.
Man does not make animal fat.
As someone who has worked in a processing plant for 15 years and have dealt with Kobe and wagyu, that carcass is on the lower end of the grade scale. I’m not a usda grader, but I was the in house grader who separated the cattle into their different programs. So I determined what carcasses went with the a1-a5 programs for wagyu, and the same for Kobe. It was awesome to process these cattle knowing what they are. I was honored and personally thanked by the president of Kobe beef when came to the plant I worked at and was told out of the places in the usa that process his cattle, my plant, more specifically me, had 0 issues with the in house grading.
I asked my butcher, “Can you make the meat lean?”
He said, “ Which Way!”
😂 🤭 😆 hahahahahhahahaaahahhhaa!!!!
Haha! Very funny!
Lol
Hahahaha!
I'm killed!!! lol...
lol go for grass fed for lean meat
I hate videos longer than 10 mins...
This was my 1st time watching this channel...
I WATCHED THE WHOLE THING...LOVED IT....
Now I wanna be a butcher.
Excellent job guys
I been watching these videos for a month.. love um. I'm thinking about moving to Ohio..lmao!!
@@tdeveritt it’s a great place to live if you can handle four seasons and some clouds in the sky.
I love beef. You can’t look away from those beautiful steaks!
I would pay extra to leave the bone and fat in my cuts!! I am a cave woman. Just ask my husband.
@@patcantrell1460 lol
It's crazy how not only did we get a wagyu video but we also got to see a lot of the crew and the inside of the store
As a meat only (beef not lamb) Carnivore, aka Lion for 5 months I wish I was a butcher!
I remember as a kid helping out my butcher Uncle at his shop.
That meat is by far my favourite…marbling, so divine:)
At 53yo and having a fused left elbow and chronic pain, butchering is a skill I can never learn and work at, however, watching you guys with your quick and confident skills is a true pleasure.
Thank you so much for being on YT.
Thank you so much for watching, let us know if you have any questions!
You mentioned the butchers take I think you put it. The piece you put on the grill. I'm watching you cut this side up and I would love to have some of those roasts without all the trimming done on them so I could have the trimmings for making other stuff!! You do beautiful work!! I'd love to visit your place!!
This is one of the most informative videos on beef I have ever seen. I Loved the way you guys walked the audience through this while providing so much great detail. Classy ending bringing the kids into the mix. Keep up the great work gentlemen!
* rotten beef you mean?
@@madloop3217 from the 'halls cough drop' expert?
you think dry aged wagyu beef is rotten?
@@madloop3217 You know nothing!! Better to keep one's mouth closed and be thought a fool than to open it and prove it absolutely true!!!!!!!!!!!!!!!!
I LOVE how family oriented you all are! This is how family businesses should be! 🤘🏻
You have to be nice when everyone is armed with razor sharp knives.
@@wgm6😮😂😂🤣🤣🤣🤣🤣
I avoid buying meat at a grocery store for this reason, love the work of butchers! Fresher meat and better cuts, more variety for just a little bit more, and in some cases even cheaper.
And no chemicals. Pure meat straight from the animal. Can't get no fresher than that. I haven't ate Supermarket meat in a very long time. Not since I saw what they use to keep the meat from spoiling.
Who do you think cuts the meat at the grocery store? Just saying
@@iholesale Sorry, I should have mentioned pre-packaged factory sealed meats and ground meats. Not the in-store cuts.
@@lawrenceweston922 haha, i was just giving you a hard time, i know what you mean, it is better than a grocery store for multiple reasons
I've said it on other videos of the Bearded Butchers... this is an art and a true craft that the whole crew embraces with such passion, service and joy. I spent the first half of my career as a Store GM in the grocery biz, and I started out as a meat wrapper. I used to love it when I was a kid and the butcher would let me cut a little.. I used to love finding the seams and letting the muscle come apart so easily, it was like finding treasure. I am in a totally different industry now, but still have so much respect for the butchers and all the people who work in the food industry. And these videos have put a smile on my face as I am home recovering from COVID pneumonia. Thanks BB crew!!!
I always love watching someone with passion for there work do that work. It's wonderful to get to see and severely overlooked in academia.
Exactly, and thanks to the Butchers for using our Butcher Blocks, and the white poly tables , we make them here in USA .
MS in beef production/harvesting?
I Came in for the Beef...
I Came out as a Meat Scientist...
Angry camel qurbani 2020
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No u didn't really pal,try spending 4 years at Strathclyde Uni studying it,class lost 6 outa 12(5 females) just couldn't hack it after a visit to the slaughterhouse, trigonometric calculus was bit funky too🙄
Pepperdog181@gmail.com 🚬🍺🍔🏴
@@davidmaccormack7067 🤣
@@davidmaccormack7067 idk man, that sounds amazing 2 me. Learning how cow is built and visitting slaughterhouse later on to try cutting it down to pieces for the first time in life
This was one of Best butcher cast I have seen. Thanks from Chef / Baker for more than 40 years in service started from Vocational School in Detroit.
Omg!!!! people that actually know what they are talking about when it comes to cattle, meat, and wagyu!!!!! This is amazing!!!!
My mouth is literally watering watching those steaks coming off the BGE!
I just ate dinner but after watching your grill art I'm hungry again. Great video, thx.
I have to tell my staff every Monday what I did over the weekend. I can’t wait to tell and educate them about Waugh and Kobe difference. I live in Hawai’i and we talk beef all the time. Thank you for your channel. I learn a lot. Stay safe !
The amount of knowledge in this video is amazing!!! Good job!!!
Homeboy said “if you’re local..”
me googling how local NC is to Ohio, about to burn up I-77 to get some wagyu
Hahaha we'll be expecting you, Rich. 👀
LMAO..... Charlotte NC here, have an ex that lives outside of Cleveland....might see if she can hook me up 😏 and maybe bring some steaks down as well 😂😂😂 I kid, I kid......😜
I’ll pitch in for gas😂 where you wanna meet?
Me too man.
Did the same, three hour drive from Fort Wayne 😆
I really do like how you guys give usable and verifiable info about what you're doing - not just "Do what I do" recipes and such.
I'm kinda an engineery type of guy who likes to play it off the cuff more often than not when cooking / grilling / smoking.
All I need is a good baseline info source regarding what I'm dealing with, and I can use that to my benefit or detriment from there.
Keep up the science, techniques, and cook suggestions.
You guys are hitting on all eight cylinders with stuff like this.
I don’t ever watch butchers videos but when I do it’s The Bearded Butchers.And those burgers looked delightful.
Thanks!
@@TheBeardedButchers You’re welcome and I just placed an order of a knife and seasoning. Can’t wait till they arrive.
I can't overstate the value of people who work in silence.
I’m a Vegan and I love this video. So respectful and knowledgeable.
I appreciate that!
Im a vegan and i love animal products
I'm so stressed in my daily life, cannibals would spit me out due to the excess cortisol.
Why is this so interesting to watch?! I've just watched 2-3 hours straight butchering. I think you have a new sub
this is so satisfying, not sure why. That deep red color looks amazing.
You make my tennis elbow hurt watching you work that knife. Good job.
Watched this after i had Kobe burgers. I was not dissapointed, i'm a chef so i couldent resist to dress it up nicely and respectfully with pickles, black truffle cheese the good kind locally produced right on this island. Local bacon, black pepper and Mediterranean sea salt. It's like you said you really cant eat alot of it because it fills you up fast. And you're happy with that. Great vid, love this kind of stuff.
Such a satisfactory feeling to watch experts practicing their craft...
Regards from Tabasco, México [Land of The Olmecs]!
Now, I absolutely have to try Wagyu and Kobe Beef! You all displayed serious skill at processing that gigantic side of beef. I learned a lot by watching this video. Thanks for the info, displaying the cutting and the final grilling of the steaks.
Love your videos. Especially the way you explain the different cuts of meat. Very easy to understand
This vid earned you a sub fellas! It’s nice to see a longer and more detailed take that doesn’t FF through any of the steps. Watching this even made me order a couple A5 ribeyes for my bday coming up! Thanks for the work y’all put in!
People are so stressed out in school about giving speeches, and here's this guy giving us a detailed report about meat, fat, history, etc like it's nothing. Take notes, children. Know your subject and you can share that knowledge with confidence. And sweaty palms, probably.
Couldn't agree with you more! Thanks, Pam!
@@TheBeardedButchers I've been telling people about your channel. It's truly fascinating to watch your expert knife handling, expert knowledge of anatomy, AND ability to cook. Makes for great TV. 😁 As Scott Wadsworth always says on the Essential Craftsman channel, Keep up the good work!
Yea this was more informative and detail than any college presentation I’ve seen. Nice to an expert at work
When I was younger, my friend’s dad would always be telling everyone how good his butcher was at cutting and preparing his meats. I was like “what’s the big deal, just a guy that chops dead animal into size you want.” Now I know the artistry involved thanks to TBB.
As a fellow butcher for the past 27 yrs., I can state for a fact that cutting the way these guys do is definitely an art.
Great comment - it is a serious apprenticeship to be a proper butcher - not just a meat cutter as some other comment told us. This is a true specialist art-form of work
You guys are my brothers from other mothers! I love watching you cut and cook these amazing meats!
He is so knowledgeable of his craft and you can tell he really enjoys it ,i learned alot from him .thank you
So nice of you!
If I ever was going to move to the USA, it would be pretty near where this shop is.... :)
Bring cash.
Same here !
I'm so happy these guys are a town over from me
I'm thinking day trip it's about 3 hours from where I live.
@@dbporter Where are these guys?? Ty.
I've been watching your guys' videos for a few weeks now and I love how informative and concise y'all always are. Keep up the great work and keep the content coming!!!
I spent a large amount of time in Japan. Tasted all the regions Wagyu while there. Hands down the Matsusaka was the best for me. The marbling was very small but steaks were pink white. Solid marbling. These steaks in this video almost looked like American Prime comparatively speaking. The steak is not red but a light pink color. Absolutely melted in your mouth.
Wow, just hearing how you describe it makes my mouth water. 🤤
The one in the video is 50% Wagyu, or F1, meaning an Angus cow was bred to an Angus (beef) steer…tell us you didn’t watch the video without telling us that you didn’t watch it 🙄🤦🏼♂️
I LOVE people who know what they're talking about & these chaps certainly KNOW!! Keep it going guys and THANK YOU
I've been living in Japan for ~8 years but never looked into this stuff in detail. Thanks for the good info!
Any time!
Turned on the tv to watch a show before bed, saw the notification for this, proceeded to ignore my tv and spend the next hour watching a cow get turned into cuts. Time well spent 🍻
You make it look easy and I mean it as a compliment to your amazing skill. I love watching you guys doing this hard work.
I've looked at this video 3 times now. Something about processing these beautiful pieces that is so hypnotic. 😍
Such a pleasure to watch Seth breaks down the carcass, it's almost like he's dancing around it and viola, here's your sirloin and ribeye and eye round and...
in Japan when you go to a restaurant that sells "Kobe Beef", you'll often see the restaurant displaying the birth certificate of the cattle for diners to see. In fact, each cattle has it own certificate and you can trace which farm your Kobe Beef came from. Not just for Kobe Beef, all other highly sought after wagyu beef such as Matsusaka beef or Ōmi beef also have such traceable birth certificates.
That’s crazy. Is it just as luxurious in Japan as it is around the world?
Great info. Thankyou. Birth Certificate of a cow seems a little over the top until you actually eat real Kobe beef.
But for Kobe they are mandatory. For other wagyu they are just nice to have
Great show guys ,, loved everything in it , the history , the cutting technique and of course the Wagyu,, not to forget the brotherhood ,,,way to go guys continue please .
Just found y’all and I’m hooked! So much info and broken down so even I can understand. Keep me coming guys awesome vids!
I absolutely LOVE that you guys include your family in these videos!! What a fantastic family experience!
We appreciate the kind words, Chris! 😉
FINALLY somebody talks about the sirloin cap, the picanha
BigTymin Guga enters the chat
Exactly
Sounds Deeeeeelicious!
im dating a Brazilian woman, i learned about the picanha cut very quickly haha.
@I like Potatoes ninja says, "Sounds Delicious!"
Just watched a entire video on beef, from a country where beef is largely not sold. I can taste the steak from just watching the video. Amazing work guys.
Hope you can taste steak/beef soon, though!
What an education! You guys make this process so amazingly easy looking.
I manage a steakhouse. Give our president a call and convince him to sell this!
We're flattered!
You forgot to leave his number 😏
Shoot me an email. F1 is... fine. Fullblood is far and away better.
Glad to supply yall if your menu supports dishes around a $100.
Stephen@highslranch.com
I just like to say that you guys are amazing! I have recently discovered your Channel and I watch with fascination the way you break down primals and demonstrate where each cut comes from. I have now subscribed and hit the notification button. Thank you for the education.
Our pleasure, Rob! Thanks for the sub, welcome aboard! 💪
its so zen watching yall work
Love your guys videos. So informative and satisfying to see you break down a beef. Gives me a greater appreciation for the food I eat. God bless the Bearded Butchers.
Can’t afford it. So I’m eating fried spam as I’m watching this video.
🤣🤣🤣
There is nothing wrong with fried spam!
love me some fried spam! however its almost as much as a pound of fresh beef for a can where im at!
Fried Spam is expensive as hell! For me the sale price is 3 for $10 for spam.
That’s 3.33 for what.. 3-4 oz in a can? It comes out to roughly $15 a pound for spam. That’s choice grade NY strip price point. 🤷🏻♂️
Here in Hawaii, gotta wait for the sale. $1.99 a can, so I can get my Spam Musubi on.🍙
These guys are at the top of their game. So enjoyable to watch!
Wow! We're honored! 🙇♂️
You guys have an amazing thing going online and store. Congrats on all your hard work.
Man am I lucky looked at your store and realized you only about 10 minutes from my house I always heard about wagyu never knew where to find it other than japan
Right on! 😉
Couldn't stop watching! I really just wanted to glance at the marbling and move on, but you were good about immersing the audience and keeping us interested through the entire video! Thanks for giving me one of the best hours of my life! Learned so much!
Is that a V
LoL @ 52:34, He's like = "oh, man, he's throwing the steaks in the fire again".
The cap on those ribeyes has to be pure heaven!
Like your guy's channel, it helps me keep up with these new cuts. I'm an old butcher, In my day, we did hanging beef only in a service market. I remember back in about 79 people started asking for tri-tip, we had no idea what they were talking about. It makes me feel good that you guys are keeping alive what a true butcher is from cutting to sausage making. I get a kick out of you keep bring up your Victor 47017 knife, I can't count how many of those things I've worn out. So true there is only one; Victorinox with rosewood handles.
One of your best videos, guys. Thanks for sorting out the difference between Wagyu and Kobe...those strips and ribeyes look incredible!
You make your trade look so interesting and its obvious you are master butchers. In Australia, I have never seen anyone as talented. Well done.
Watching you guys is like watching an artist produce a masterpiece. Very well done (no pun intended)!
Very a-moo-sing. 🐄 Pun battle begins.
@@TheBeardedButchers you
I love the respect you guys have for your craft and respect for the beef.
most satisfying butcher video i've eve watched. the grilling and taste test part was killing me. heading to the grocery store tomorrow and pick up some rib eye. good job guys!!
I love watching these guys work. Wish I wasn’t so far away. Keep up the good work.
Feel free to swing by when you get the chance, though!
i got tested positive yesterday for covid. in self isolation at home right now. feeling tired, heavy head, heaty chill on and off, stuffy nose. keeping an eye on my condition for the next five days. hopefully the other family members are safe.
enjoy watching you use the knife to break down the animal.
Very sorry to hear about this. Please know that our hearts and prayers are with you and your fam! Hope you feel better soon!
Two videos I and I’m hooked. As a potter, I can really appreciate the efficiency of motion with your product and tools. Well Done! (Never well done meat though.) 😃
I see what you did there, Pennie! Thanks for the kind words! 😊
Watching this while eating a microwaved hotdog...
at least put it in the toaster oven, you're not a savage...
A wagyu hotdog? 😂
Ahhh the finer things...
Are you still around,, or did you commit suicide! Cheers!
Aaahahahah 😂😂😂
I’ve lived in Japan for six years and enjoyed Kobe beef on very special occasions. I tremendously miss Nihon. Thank you for your expertise.
Watching you is like watching a surgeon. Your experience shows when you cut the meat. Thank you.
I just love you guys, your skills and all the comments! What a treat, true joy! From Sweden.
You are so kind, Leif! Thank you!
This was way more satisfying and relaxing than I thought it would be
thanks for the added tips on how to during the video.
I cant believe I just watched the whole show. Phenomenal work guys! definitely subscribed
I get a kick watching you guys ! Every time I learn something! I butcher my own deer every year , so anything I can learn is good for me & the finished product. Thanks guys for great videos!!
You’re welcome and thanks for watching! Happy hunting!