Cutting a BEEF - FRONT QUARTER!
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- Опубліковано 10 лют 2025
- We love to cut MEAT! Feeding families is why we do this. Thanks for watching us cut this front quarter. Hope you learned something and tune in to our new videos.
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Excellent Job, I haven’t seen anyone cut a forequarter like this in years, by far one of the best ways to butcher. You must have learned how from an old butcher from many years ago this is the way I would do it and I started as a butcher back in 1959.
Thank you
@@WildCountryMeats I used to see beautiful chuck roasts like that in the supermarket, but that was decades ago. Now everything is boneless, and all the good fat is trimmed off. 😞
Brings me back to the good old days of butchering.Your attention to detail is great to see especially
with the scraper.Great to see how you break beef in the 🇺🇸.Great to see beef hanging for a min of 14
days.And finally the sound from a well maintained/serviced saw.
Thanks for taking the time to record and upload your videos.
Greetings from Ireland 🇮🇪.
Thanks for noticing!
I can't tell you enough of how I hate bone dust on any meat I buy. Usually hidden on the back side under the clear plastic wrap.
So nice to see a professional taking the extra few minutes to get it done.
I just give the good wipe down with a paper towel, wet paper towel and wipe the stuff off. It’s not rinsing out. The sink that I use is the paper towel, wet paper towel might be down that works for me but I know what you’re talking about.
@@rayrayfro4940hello sir I need your connection
Nice to see someone take pride in their work while absolutely allowing the customer to get what they are asking/paying for. Here in Scotland 21 days is about standard hanging time for Scottish predominantly grass fed beef. 28 days doesn't attract much attention from the foodies but 35 days begins to develop the umami taste which is where most domestic buyers begin to draw the line. We either love it or would rather plump for something hung a little less.
I started cutting meat in 1980 just after most every supermarket started using box beef. We still cut 1/4`s and 1/2`s a few times a year when I first started, but not for long. There was way more trim and work than box beef. Glad I missed all of that. I knew a few older men that I worked with that told me about the good old days of working at the big meat packers like Swift.
I started cutting in 1978 in a large supermarket in southern Ontario. We had swinging beef for 2 or three years after that. It was my job as the junior to break down the 1/4s and make them ready for the block. Everything was done off the rail in the cooler. I always like watching how they do it in different places and seeing the different cuts and how they are labeled. The only thing now I do is the odd moose and some deer in the fall. Good video.
As a former meat worker this is by far the best meat cutting skills I have seen
Depend from where you are. Here,at Balkan,we have totally other way of butchering,not just first quarter,but all. We dont pay atentio too much on steaks,many customers want meat with bones,and of course,many customers cant afford steaks😀😀
Nicely done. Good to see someone who still enjoys short rib stew. For me, that is the best part of the front. We used to cut the shoulder off the cross rib and sell the arm roast boneless while tying the rib bones back on the cross rib. Using those ribs for short ribs is a better route.
Utmost respect for a good butcher. They’re not just meat cutters. They have to be animal anatomy experts to know exactly where the inter-muscular boundaries are to get the right cuts. Awesome to watch 👍
Loved the video. So informative and interesting. How you break beef into the different cuts is amazing. Looks like you have done this for quite a while. Great job!
25 Years of Experience, we love that we are trusted by our community and many others!
20 year Traditional U.K. Butcher would remove all bones individually..
I wish I'd learned a trade. You are a respectful gentleman who explains everything and you show us how you protect a customers meat and you impressed me to where, if I could go back in time, I'm 72 now. I wish I could've learned from you. Thanks
You are awesome and well respected by us! We have a lot of educational videos for that purpose, thank you!!
Being a carnivore, I enjoyed watching you work and show all the different cuts. I am partial to ox tail and ribeye with plenty of fat. Nice work and great video.
My mouth is watering just watching you do this. I love grass feed beef.
Now that is one good looking side of fresh grass fed aged beef.
Thanks for doing things the right way.
What a beautiful beef! I don't think I've ever seen a grass fed beef look that good. Outstanding video, as always!
Appreciate the compliments, thanks for watching our videos!
@@WildCountryMeats where u based out of
@@craigcromer3931 Oklahoma, google has both of our location addresses :)
I could watch this all day. Great job on shedding light on an industry that’s seldom portrayed. New subscriber. 😊😊😊
I used to see beautiful chuck roasts like that in the supermarket, but that was decades ago. Now everything is boneless, and all the good fat is trimmed off. 😞
First time I watch your video, I'm speechless.. It's awesome.
I became a butcher 5 years ago, I love this craft.. it looks you love it too.
Greetings from Montréal.
My father was a butcher for 60 some years, I helped. I remember the butcher block, meat scraper, cuber, grinder, steels, wrapper machine, 36 degree cooler, floor scales, meat hooks for hanging quarters & halves, knives, saws and all was sanitized every day. Oh, plenty of used cigarette boxes for meat storage.😅
👍🫡
I once worked 3 or 4 days in a Supermarket butcher room putting up paneling and different other work. Being a butcher is a hard job. Being in that cold room everyday is brutal and the work is nonstop.
Appreciate the skill. I know its not easy but he made it look effortless
Thanks for the compliment!
As a chef, I feel like you have done this a few times. We only use grass fed and sustainable beef and pork. Mad props to the butchers who break down our animals. Without you, our meals would be shit. Thank you
For gods sake ….
WHY do I watch these things just before I go to bed??!!
Now all I can think of cooking meat 😅🇬🇧
I miss doing this. Worked at a farm to table and we butchered everything for the kitchen and sold ground meat to the public. Slaughtered on sight hog beef chicken Turkey whatever the restaurant was serving. Unfortunately some bad business dealings and my health shut everything down. Great job looks like you have a great crew.
That's awesome. Thanks for your input Scott!
Hope u get back on your feet buddy.have a blessed day.
Seems pretty traumatic if you ask me..
I'll eat it, but I ain't killing em or slicing em up.
No thanks.
Could you do a video of someone getting all the trim off of everything for burger? Seems like a taxing job.
Very expireanced and professional, nice to look at what he is doing. He is a champion!
That Prime Rib roast put a big smile on my face
Fascinating to watch you get through that huge beast so quick. Person who bought it must really like beef.😀😀
i'm glad that you scrape them. a lot don't. i didn't see a lot of mold. if i were to get some from you, i would ask for 3 weeks aging . mold does not bother me, its just tells me the length of aging. nice looking front qtr.
Very interesting. Glad I had the opportunity to see how a skillful professional works. Thank you.
It’s always fascinating to such incredible skill and knowledge. Impressive!
Worked at a slaughter house meat packing co on the border in Texas and the hispanic Mexican meat cutters were excellent hard working workers .
These guys really know what they are doing . Bravo !
And they have the derrrversity and inclusion. so woke, so woke i'll pass.
I am a butcher and one day I would like to reach that level, you are too professional. Blessings.👍
Here in England I'm fortunate to have a butcher who has mainly grass fed beef. It's delicious. I know the farm it's from, apart from going to the abattoir, it's travelled a couple of miles. No junk chemicals in it, good healthy food.
I did this before and after college .. great skill to have and was a fun job.
YOU WORKED FOR THE MAFIA.
Great video! Question: Around minute 5:20, did you take the hanging steak and said you were throwing it for beef? Is it typical that customers don’t care about the hanging (butcher’s) steak? Thanks!
Did it all for many years and I was very good at it as well, nice video...😊
I would love to see several episodes about all those pieces that are discarded here and what is done or can be done with them, whether at the market or in home cooking. Hope nothing is wasted.
Fun to see where the various cuts we all take for granted come from. I like them all, glad to have enough cooking skills to be able to get the most out of whatever I end up buying . Chuck is always on sale where I live , I guess its not popular , but I think its a great cut wether roast or steaks
Braze in a liquid or make ground chuck ground beef which is the best ever.
Its funny when I see ground chuck MORE expensive than a big chuck roast! Don't tell anyone else how good it is though, I want it to stay cheap! Smoked or in the pressure cooker, its the best cheap cut.
I was a butcher when i left School in Scotland in the late 1980s early 1990s, and that is not how you break down a shoulder of beef "Black Angus is not a breed of cattle" it's correct breed is "Aberdeen Angus" you call it black Angus because US farmers wanted a all black herd instead of the normal Black & Red Herd, 1 in 4 calves are born with red skin, back to breaking down a shoulder of beef, we bone out bone by bone and never use a band saw, the shoulder is broken down into several cuts, like Brisket the Brisket is heavily trimmed then rolled to be roasted in a oven as part of a Sunday dinner or cold meat), Runner (used for making beef olives) shoulder steak used for making shoulder steak mince, braising steak and for dicing for making stew/casserole or Steak Pies and during my time as a butcher what you call a ribeye we called it a Angus steak as it also had the rib cap attached or we sold it as rolled Sirloin, what you call new york strip we call Sirloin and what you call Sirloin we call Popeseye steak
Beautifully done and explained thank you
Reminds me of the Flintstones! Great work and a great skill!
Wonderful knife-work 😀
I only eat grass fed beef. I think it tastes better and the Omega 3 ratio to Omega 6 is much healthier! Great training video!
I wouldn't know the difference between clumsy and skilled. But I found this interesting to watch.
Dude knows what he's doing!
I can’t be the only one who was incredibly nervous every time he was using the band saw.
Lots of experience! Novices are much slower.
When the blade snaps..thats what gives you a jolt
When I was trained cutting meat, my teacher always said the band saw wasn't your friend. You give it a healthy respect, but it's never your friend.
I am not a butcher but this was very interesting video. Learned a little bit about different cuts. And grass fed verses grain fed
Glad you enjoyed it! Thank you.
I love the look of those big chops
Really enjoyable vid mate thanks😊
Did you mention if it’s grass fed beef or grain fed meat? 😂
Grass fed: AKA Canadian, New Zealand and/or Australian beef. All we get......wild to see US butchers wearing rubber gloves in a "call" butcher shop. Nice looking meat thought. Good job! Good skills.
Was that the cap you took off the rib eye and said it was for burger? No hate just curious. This was a great video, your an artist
Yup man it was my favorite part of the whole damn cow and they are turning it into hamburger
@@davidcampos268 agreed, I love the cap as well
Some call it “rib lifter”, although there are undoubtedly other names.
I live in west texas. I sure would love to know where all those "grain fed" cattle are I keep hearing about?
Australia my dude
Bro I've seen heaps of these videos this is the best one
How do you get a "prime rib roast" out of a select piece of beef??
Absolute master craftsman.
Thank you!
Excellent, very interesting. Many thanks.
This man is a total professional
Love your work
Thank you for showing the cut up. Explaining it. The pieces that go to the side. What can they be USED for. Lots of FAT. Is the usage for that part of cut off pieces. Just asking?????
Use a lapel mic! Nice work...getting all 4 quarters in a couple of weeks and need all the instruction I can get....my 4th cow...
This reminds me so much of my time in a Canadian pack house that i worked in for 22 years. we did 300 head per hour so we all had to work fast although I've been out now for 7 years.
One thing to think about here, as big as that quarter is - as much meat as that will produce...
The cattle of today are a pale reflection of the aurochs we tamed. So to everyone who works with livestock: Salute!
Thank you for the great video!
Liked and subscribed.👈🙋
40 years woodworking and hundreds of bandsaws. I would fire anyone that lifted the blade guards so high. Easy to move up and down and well worth it. Yeah, I know it's a hassle but so is no hand or 4 finger tips.
Wow you look like Jeff Thorman's long lost twin or something. Thats the home renovation guy
Super trop trop trop trop bien j'en suis très content de vous avoir fer tout sa super sympa bisous bisous à vous tous
They got a $50 Tomahawk that is the best I've had in Oklahoma. A absolute bargain considering the quality. I've been lucky enough to have enjoyed quality steaks in France, Belgium, Japan, etc. I buy this guys beef. Very nice guy, too. They have the Dietz deli goods too.
Thanks for supporting us! We love to see the impact we can make. :)
all the bone you throw away cut it up into inch sized bits and make a chunky potato and veg soup with it ( maranade the beef bone over night ) the bones add one hell of a flavor and can be sucked clean .
just like my mom used to make
I don't know if it was mentioned, but I was wondering if this beef was grass fed?
Thanks.
He stated many times in the video that it was indeed grass fed beef.
It would make a BIG difference if you would wear a microphone.
Grass fed beef is just range cattle without being fattened up in a feed lot. Fat and marbling is where the flavor is but grass fed is popular now. I’ll take grain fed beef any day.
I had 8 butchers shops in England and I wouldn't have a band saw just knife and saw it's slower to process but it's a lot cleaner I hate bone dust you can never get it off 100% no matter what anyone tells you,also here in the UK we cannot butcher this way we would loose money 2 much going in burger/mince,it's good to see how everyone else does it great video
How do you butcher differently?
I know what you mean, but bone dust is unavoidable for some cuts. For example lamb shoulder chops.
May I asked a question? Do you disinfected your table? while transferring your meat from table to table…. A lot of blood 🩸 on tables…
We always have our tables disinfected, we are also now USDA Inspected!
My dog is drooling all over me watching this.
You guys are Rock Stars!
WOW, interesting. Can you please tell us what type/make of knifes you use? How do you get them sharpened? Thanks…Jim
Nice work! Grass fed is not typical here in the US. Other countries it’s a different story. Brazil produces just the opposite of the US. Totally different environment which supports a different approach. I have been in the beef cattle industry my entire life - 65 years. I have been fortunate to visit many areas of the world and learn about various production methods. Where I was smiling the most? Brazil. They produce and consume more beef per capita than any other country. Unless things have changed, the São Paulo paper has a cattleman’s section each Thursday. Price per page 15 years ago was 10,000 US. You won’t see the NYT or Chicago Tribune running any such section. In Brazil the cattleman is a hero. Here in the US you are a zero. Agriculture here suggests ignorance and backwardness. One day? Folks will learn who is ignorant and their empty belly will be the classroom.
@ Killer Kane, absolutely right!🦬🐷
When I think of brasil , I think of hot Brazilian woman
Bullshit. We were cutting steers when you were still eating armadillos and snakes.
@@RRaucina I assume you are Brazilian or US Yankyee? If you are Brazilian, I can live with your claim. If you are a Yankee, we’ll you can kiss my Texas ass. Regardless, rattlesnakes taste good. Armadillo not so much.
Prices for beef are on the nightly news - called "boi gordo" or fat steer. One of the things I really love about Brasil is they are still in touch with their roots. You regularly see programs that show the rural life and ranch work. Go down south where they have big "bbq" festivals in summertime...
Customers miss a fantastic opportunity to make bone stock and can it.
Rendering tallow is great, too. Though there isn't much in grass fed beef.
I don't like to waste anything.
simply the best!
Lmao the quarter of beef was so huge in the thumbnail it looked like it was off Babe the Blue Ox!
Awesome video by the way. Do you have one where you break it down without the big saw? I'm looking to get a grass fed front quarter and I'd love to butcher it myself. I have plenty of practice on chickens, pork, and deer, but I'm really looking forward to the challenge of beef.
Best on UA-cam! 👌👍🏼
cortes perfeito, parabéns, show de bola. gosto dos seus videos.
This is where manual focus on a decent camera comes into its own.
Man that saw gives me the creeps.
One slip and your done, based on how easy it cuts a huge slab of cow meat and bone, a human hand wouldn't be much trouble to snip off
My parents ran a locker for 45 years and I stated cutting meat at 14 years old. My dad always preached keep your mind on what you’re doing especially when using the saw. We never talked to the saw operator until the machine was shut off. I remember attending a meat cutting demonstration at the Iowa State Meat Lab in Ames Iowa. One of the older attendees stood up and gave tips to the students doing the demo. I can still hear him say young man you will cut your arm off if you continue running the saw that way. He got up and explained to the students and demonstrated his reasons for the comments. There is no better teacher than one that does it everyday.
@@hawkeyejohnny968 When I first started many moons ago,my boss saw me almost cut my fingers off cutting frozen pig feet.He said that is the dumbmest saw I have ever seen.I said what do you mean?He said because it dont know the difference between those pig feet and your fingers!
@@T.Z.M4N Couldn’t agree more! My parents owned a locker for 45 years and my dad ran the saw for most of that time. I never remember him ever getting cut. I ran it for 5 years and was also lucky. We both had our share of scars from knives though. I had an employee that was helping his family home butcher as a little kid and got his hand in the grinder. It stopped just above the wrist. I also knew a lady that got her hand in the tenderizer. She kept her hand but it was quite deformed. Safety should always come before speed and remember you’re more likely to cut yourself with a dull knife.
Love your content.
Excelente el video!.
Pero esa calidad carne creo que la única forma de consumirla y que salga tierna es haciéndola hervir! Saludos
Brisket would include the flank rib, bones would be removed individually, Brisket would then be trimmed and tied as a Brisket Joint, U.K. Traditional Butcher..
Take notes Cartels, get that band saw!
Interesting but this breakdown method is very foreign to me lol,... I was a Butcher for years in Australia (now live in USA) & I owned a small Butcher shop for about 5 years.
I always broke down my Forequarters & Hinds for that matter while they were hanging on the Rail,... All broken down to primal pieces while hanging & then boned out individually on the block.
It’s all in how you were trained. My family operated a locker for 45 years and we always broke everything down on the cutting table. I think it was safer. I alway boned deer hanging on the rail.
If that guy was to do more haste-less speed he wouldn't have wasted so much meat! Non-the-less he was very professional.
The size of that thing! Is that from the Cretaceous period?!
Nice work bro 🐂🐃🐂✌️✌️✌️
What do you do with all that "scrap" not good enough for burger? Pet food? If that was my quarter I'd want every little trimmed bit to give my dogs!
I can't begin to tell you how hungry this makes me!
Very interesting. What happens to all the bones and stuff that gets chucked aside? Stock, soup, dog food etc?
Some made into soup bones,the rest of fat and bones are sold to a Rendering company which then is turned into soaps perfumes animal foods.
Nice job I started that in 1972
Is it grass fed?
I laugh as I was in the grocery business for over 40 years and I remember when skirt steak used to hit the grind bucket and now, they sell it for around $8 a pound or more. BTW, boneless sirloin is way better than skirt steak for Fajitas as it`s a better cut of meat and it is on sale a lot. meaning that you can get it for half the price many times.