When I started my carnivore journey 3 years ago I first bought individual steaks and ground beef in bulk from my local grocery store, vacuum sealed and froze them when they were on sale. After finding your UA-cam channel I started buying sub primal cuts (ribeye and strip loin) from Costco, cutting my own steaks, sealing and freezing them. Last year I continued to buy sub-primal cuts. Then, I bought 1/2 a cow from a local rancher and had it processed. This year I bought a whole cow and have not bough commercial beef from the store. If you want to save money and eat local meat find a local rancher. Also, invest in good knives, a quality chamber vacuum sealer (I wore out my first sealer) and enough freezers. I have a sous vide, pellet and gas grill along with a flat top griddle. I now do 90% of my cooking outside. Life is good.
@@wordsalad01 My cow was grass fed/finished. It lived it's entire life on high mountain pasture. The meat is fairly lean, but the fat is rich in omega 3 and has a stronger than grain finished beef taste. If you can try some individual cuts from the rancher that's the best way to decide what you prefer. My rancher sells at our local farmer's market.
@@greenlight679 -- never thought about a grass fed beef tasting different! I'm about to buy a 1/2 cow.... Interesting to think about!! big time!!! Best, -- J. Andre. / Old Iron Acres
Today is September 1st, which means the start of archery deer season here 😀 smaller than a cow, but 100% grass fed and no antibiotics or hormones... lots of work required, but low cost 🤔
Love your videos Butcher Wizard!! -- Have you ever done a video on a cut sheet for a half cow? I was about to buy my first half cow, and wow... it was a bit intimidating going thru a cut sheet! Best, -- J. Andre. / Old Iron Acres
@@geoffl ohhh... it was just challenging as terms weren't defined, and different names might be used. I also didn't know how closely that would follow my directions. I also didn't know I could write notes in, and my neighbor told me to write a book on the cut sheet page. LOL -- sometimes I just had no idea what I was asking to get on some cuts that I just don't normally purchase. It was a great experience though! Absolutely delicious too! Best, -- J. Andre. / Old Iron Acres
I've just discovered your channel, after being keto-vore for the past 6 months. (95% meat + 5% veg/fruit). I heard you mention this, But do you happen to have a video on HOW to debone a whole chicken?? Or even How to break down the whole chicken?? This is something I definitely need to know, however it's quite intimidating. You explain everything so meaty well!! 🍗🍳🥩
Thanks for this video. Unfortunately here in the UK some of the beef cuts are called by another name so its difficult to know what to buy. Probably need to watch British butchers instead 😅 . Thanks
Great channel. Thanks for sharing your knowledge. I'm a new subscriber. I'm not sure where to put this, so I hope it's OK here. My passion is grinding the perfect Hamburger Blend. I intend to add short ribs meat to my blend. I can buy boneless short ribs at Costco, but I'm wondering if I can save money by buying bone in short ribs and cut the bone out myself. So my request is if in one of your videos there could be a segment on deboning short ribs. Thanks.
ProTip: when you’re making a “beginner’s guide” video, you should never use the phrase “I don’t need to explain…” because actually you do, that’s sort of the whole point of a beginner’s guide video. Assume they know nothing, stop assuming they know about these popular steaks. Even if they recognize the name, or have eaten it, they don’t know what it is, where it comes from, or why it’s well known.
I'm going to order a half a cow from a local farmer. The processor's cut sheet doesn't offer cuts like Denver steaks, hanger steaks, skirt steaks, etc and he won't cut these "speciality" cuts so I will do it. I don't want all of this meat to be ground up or worse to be taken home by someone else. The butcher said he will cut me the bigger pieces of meat. My question is, What are the bigger pieces of meat in each part of the cow that I should order? Thank you!
@geoffl thank you for responding! No. I have viewed a lot of cow anatomy diagrams, so I'm pretty clear what comes from where. However, I'm unsure of what larger cuts of meat I can get without them being so large I won't be able to handle them or be able to cut through bone. I don't want to tell the butcher not to give me rib steaks but the entire rib piece and then get it home to find out I can't cut through the bone to make either steaks or roasts out of it. And then for example the chuck subprimals are chuck roll, chuck eye, chuck short ribs, tender, clod top blade, clod heart, and teres major. Do I ask for all of these subprimals? I've never seen teres major on a cut sheet and for the current cut sheet I'm looking at I can't get a shoulder roast or denver steaks. I don't want everything going to ground beef. Any suggestions? Thank you!
I’m wondering if the hanger steak is the same as the flank and skirt steak. There’s only one flank steak. I just bought half a beef and I could get flank steak and skirt steak but there was nothing called a hanger steak. Maybe if I bought the whole cow there would’ve been.
In Florida at Publix and Costco, they don’t sell hanger. I get mine from wild fork and have just bought one from restaurant depot. Hanger is not easy to find
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When I started my carnivore journey 3 years ago I first bought individual steaks and ground beef in bulk from my local grocery store, vacuum sealed and froze them when they were on sale. After finding your UA-cam channel I started buying sub primal cuts (ribeye and strip loin) from Costco, cutting my own steaks, sealing and freezing them. Last year I continued to buy sub-primal cuts. Then, I bought 1/2 a cow from a local rancher and had it processed. This year I bought a whole cow and have not bough commercial beef from the store. If you want to save money and eat local meat find a local rancher. Also, invest in good knives, a quality chamber vacuum sealer (I wore out my first sealer) and enough freezers. I have a sous vide, pellet and gas grill along with a flat top griddle. I now do 90% of my cooking outside. Life is good.
@@wordsalad01 My cow was grass fed/finished. It lived it's entire life on high mountain pasture. The meat is fairly lean, but the fat is rich in omega 3 and has a stronger than grain finished beef taste. If you can try some individual cuts from the rancher that's the best way to decide what you prefer. My rancher sells at our local farmer's market.
@@greenlight679 -- never thought about a grass fed beef tasting different! I'm about to buy a 1/2 cow.... Interesting to think about!! big time!!! Best, -- J. Andre. / Old Iron Acres
awesome! glad to hear. hopefully I'll get that good some day soon
I finally took the plunge and ordered a half beef. I picked it up on Tuesday. Pretty excited.
How much did you pay per lb.
I buy beef buy the half cow, if you shop its usually 7-8 a pound processed.
Prime/ Select/ Choice grading is set by a USDA inspector, independent of the rancher or packing house.
I’ve got a local rancher that sells whole, half, or quarter cow, grass fed. THAT’S the key to nirvana.
VERY informative as usual - thanks. - Cheers!
Today is September 1st, which means the start of archery deer season here 😀 smaller than a cow, but 100% grass fed and no antibiotics or hormones... lots of work required, but low cost 🤔
Time for a major flow chart!
Love your videos Butcher Wizard!! -- Have you ever done a video on a cut sheet for a half cow? I was about to buy my first half cow, and wow... it was a bit intimidating going thru a cut sheet! Best, -- J. Andre. / Old Iron Acres
what problems did you have with the cut sheet?
@@geoffl ohhh... it was just challenging as terms weren't defined, and different names might be used. I also didn't know how closely that would follow my directions. I also didn't know I could write notes in, and my neighbor told me to write a book on the cut sheet page. LOL -- sometimes I just had no idea what I was asking to get on some cuts that I just don't normally purchase. It was a great experience though! Absolutely delicious too! Best, -- J. Andre. / Old Iron Acres
@ maybe a picture next to each cut would help you understand what you're getting.
I've just discovered your channel, after being keto-vore for the past 6 months. (95% meat + 5% veg/fruit).
I heard you mention this, But do you happen to have a video on HOW to debone a whole chicken?? Or even How to break down the whole chicken?? This is something I definitely need to know, however it's quite intimidating.
You explain everything so meaty well!! 🍗🍳🥩
Never notic before my Culinary carrier started ...now i am learning all cuts which is totally brutality for me
Thanks for this video. Unfortunately here in the UK some of the beef cuts are called by another name so its difficult to know what to buy. Probably need to watch British butchers instead 😅 . Thanks
Google translate
@@Cantaste what's rib eye in british lol
thank you for this video really educational
Great channel. Thanks for sharing your knowledge. I'm a new subscriber. I'm not sure where to put this, so I hope it's OK here. My passion is grinding the perfect Hamburger Blend. I intend to add short ribs meat to my blend. I can buy boneless short ribs at Costco, but I'm wondering if I can save money by buying bone in short ribs and cut the bone out myself. So my request is if in one of your videos there could be a segment on deboning short ribs. Thanks.
What about Tri-tip?
Flat iron can actually be overcooked to well done and still be juicy and tender, it’s one of those rare cuts that any fondness works
The tri-tip can also be cooked all the way to medium well and be fine as long as It's fresh off the grill.
What color are your kitchen cabinets?
This is nice but i need a guidebook to use for quick reference
ProTip: when you’re making a “beginner’s guide” video, you should never use the phrase “I don’t need to explain…” because actually you do, that’s sort of the whole point of a beginner’s guide video. Assume they know nothing, stop assuming they know about these popular steaks. Even if they recognize the name, or have eaten it, they don’t know what it is, where it comes from, or why it’s well known.
Ribeye is the best cut because of the awesome marbling! Lol
When I've had Ribeye, my mouth feels so greasy I feel like I've eaten a tube of Chapstick along with my steak. Not for me- I prefer leaner cuts.
@@88KeysIdaho Your choice, but leaner cuts do not have the same flavor profile, in my opinion!
Do you have a roast video? I'm interested in roasting a big fatty chunk of meat. The more fat the better. Any suggestions?
Chuck roast.
I'm going to order a half a cow from a local farmer. The processor's cut sheet doesn't offer cuts like Denver steaks, hanger steaks, skirt steaks, etc and he won't cut these "speciality" cuts so I will do it. I don't want all of this meat to be ground up or worse to be taken home by someone else. The butcher said he will cut me the bigger pieces of meat. My question is, What are the bigger pieces of meat in each part of the cow that I should order? Thank you!
do you mean what are the possible steaks and from which cow portion do they come from?
@geoffl thank you for responding! No. I have viewed a lot of cow anatomy diagrams, so I'm pretty clear what comes from where. However, I'm unsure of what larger cuts of meat I can get without them being so large I won't be able to handle them or be able to cut through bone. I don't want to tell the butcher not to give me rib steaks but the entire rib piece and then get it home to find out I can't cut through the bone to make either steaks or roasts out of it. And then for example the chuck subprimals are chuck roll, chuck eye, chuck short ribs, tender, clod top blade, clod heart, and teres major. Do I ask for all of these subprimals? I've never seen teres major on a cut sheet and for the current cut sheet I'm looking at I can't get a shoulder roast or denver steaks. I don't want everything going to ground beef. Any suggestions? Thank you!
@@ldrtoldm2570 your butcher would know. give em a call.
It means delicious 🤤 ❤
So what was number 4 on the list?
Most likely flank steak
I wish we could magically lower the price of brisket and filet!
Hanger steak, "There's only 2 of them on the whole cow." 6:46 No, there's only ONE of them on the whole cow.
I’m wondering if the hanger steak is the same as the flank and skirt steak. There’s only one flank steak. I just bought half a beef and I could get flank steak and skirt steak but there was nothing called a hanger steak. Maybe if I bought the whole cow there would’ve been.
In Florida at Publix and Costco, they don’t sell hanger. I get mine from wild fork and have just bought one from restaurant depot. Hanger is not easy to find
Chuck is not Charlie haha It's Friday let's check this out.
I thought there was only 1 hanger steak on a cow cause its the diaphragm
#4 has to be kept secret otherwise everyone will want it
I thought the cheek was the buttock this whole time, oops.
Flank steak
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