This guy is obviously very skilled at this, but watching this gives me a whole new appreciation for the skill of the Bearded Butchers (particularly Seth). They just make it look so smooth and easy…
Thank you. Thank you. Thank you. I’ve been trying to find videos. I’ve been taking classes. Trying to keep the orientation of the carcass the same so I can keep up with where I am at. Best video I’ve found to date
Amazing! After a very long time of searching and having worked in butcher shops, this is the best breakdown of forequarter I have seen. It’s giving me all the cuts that I want(BBQ). The big chuck roasts for BBQ pulled beef are exactly what I’ve been looking for, but his has given me the confidence now to get a fore quarter from the market and butcher it myself. Thankyou so much from London England ❤
Great job Phil, I’ve seen a few people do this task and you sir are a professor knowledgeable in all muscle groups. yes we all know the chuck can be cut in different ways, for roasts and steaks all the haters 👇hi points flat irons been a well kept secret lol.. is it beneficial with burger prices so high to buy a boneless chuck roll? Cut the best steaks out and grind my own. In my area it’s over six dollars a pound For whole cow grind. I started buying It at 2$ lol.
Thank you Phil for all of the primal cut presentations, outstanding job. Question, where does the Chuck Flap cut come from on the Chuck? Is the Chuck Flap the same thing as the Denver Steak cut, my understanding is they are not, however there is a lot of mis/information on the net/YT/butchers that they are? The Denver steak/roast comes from the Under Blade which is part of the Chuck Roll, correct? So where exactly is the Chuck Flap cut from, I'm assuming near the Chuck Roll area somewhere when one squares off the Chuck primal?
The Denver Steak is a cut of meat that comes from the Chuck Roll. However you almost never see them because almost every place just takes the chuck roll and turns it into steaks/roasts. You'd have to custom order Denvers from a local butcher shop if you wanted them. You get Denver Steaks once you separate the Chuckeye from the Underblade of the Chuck roll. The Underblade portion being where you can get your Denver Steaks. Doing it this way I find usually results in lost yields in turn for presentation thus driving up the price of Denvers.
Since when has the teaching of a skilled trade such as butchery been elevated from vocational college to university status? This is at best technology, even art - not science.
This guy is obviously very skilled at this, but watching this gives me a whole new appreciation for the skill of the Bearded Butchers (particularly Seth). They just make it look so smooth and easy…
The best beef breakdown video of all I have found on UA-cam!
Thank you. Thank you. Thank you. I’ve been trying to find videos. I’ve been taking classes. Trying to keep the orientation of the carcass the same so I can keep up with where I am at. Best video I’ve found to date
Amazing! After a very long time of searching and having worked in butcher shops, this is the best breakdown of forequarter I have seen. It’s giving me all the cuts that I want(BBQ). The big chuck roasts for BBQ pulled beef are exactly what I’ve been looking for, but his has given me the confidence now to get a fore quarter from the market and butcher it myself. Thankyou so much from London England ❤
Fascinating. Good to learn where what I’m cooking and/or eating came from. Big fan of beef.
Nice knife work.
Good job
Great job Phil, I’ve seen a few people do this task and you sir are a professor knowledgeable in all muscle groups. yes we all know the chuck can be cut in different ways, for roasts and steaks all the haters 👇hi points flat irons been a well kept secret lol.. is it beneficial with burger prices so high to buy a boneless chuck roll? Cut the best steaks out and grind my own. In my area it’s over six dollars a pound For whole cow grind. I started buying It at 2$ lol.
Any more videos on removing the paddle bone from the arm bone i have to mark those so it can be pulled out down the line and still need some pointers
Hi, im subscriber number 120, i like your videos, keep going..
Thank you Phil for all of the primal cut presentations, outstanding job. Question, where does the Chuck Flap cut come from on the Chuck? Is the Chuck Flap the same thing as the Denver Steak cut, my understanding is they are not, however there is a lot of mis/information on the net/YT/butchers that they are? The Denver steak/roast comes from the Under Blade which is part of the Chuck Roll, correct? So where exactly is the Chuck Flap cut from, I'm assuming near the Chuck Roll area somewhere when one squares off the Chuck primal?
The Denver Steak is a cut of meat that comes from the Chuck Roll. However you almost never see them because almost every place just takes the chuck roll and turns it into steaks/roasts. You'd have to custom order Denvers from a local butcher shop if you wanted them.
You get Denver Steaks once you separate the Chuckeye from the Underblade of the Chuck roll. The Underblade portion being where you can get your Denver Steaks. Doing it this way I find usually results in lost yields in turn for presentation thus driving up the price of Denvers.
Thanks Phil, like the biological terminology. Nice to learn from a professional.
Excelente
Holy crap. No chuck eye steaks. No flat iron. No Sierra. No Denvers. That whole chuck roll was wasted on roasts...
Flat iron ....
This guy is a boss. Office jerk!! He don't even got no skills 😢
I can't believe the way he chokes the upper blade of his knife, instead of using a smaller knife 🤡
Since when has the teaching of a skilled trade such as butchery been elevated from vocational college to university status? This is at best technology, even art - not science.
You pulled a chuck roll and didn't cut denver or chuck eye steaks???
What a waste of higher market meat cuts 😮
Rofl. Fabricated beef. I think you need a thesaurus there dude. Try deconstructing beef.