I grew up poor and my parents cooked cube steak on a good night until I was about 18. I had my own car and my best friend worked at grocery store. I went to visit him and he was like “buy some steak”. I told him steak isn’t that good. He bought me a filet and I had no idea what actual steak was until I was freaking 18. After that day, a good steak is my favorite all time food. And this channel is amazing as I’m now 46 and appreciate the art, the education, and everything y’all do. No more cube steak. Thank you
Nice throw back .. love steak my dad was a trucker when he came home my momma had him the chest steak she could find and he shared a bite with me .. and with a fresh julioino..
I used to cube the chicken fried steak at the restaurant I worked at. It was like home made food so they were always very busy. I wanted to go to meat wrapping school when I was young. Now I am retired.
There's nothing wrong with a cube steak, tenderized and chicken fried. When I was a kid, I didn't know we were poor, I just thought we liked beans and taters.😂
I remenber when we were kids,mother use to te store at a sorten time and bring home 2 or 3 buckets of beef scrapes, we use to sort thur. Lts of bones for soup and fat which is made into lard. Micheal
holy crap I am just upping my steak game now that I'm almost 40 and I was like wtf 50 minutes?! okay I'll just watch the beginning.. but boy you guys gave me no choice - so much information! so much fun! this is an AWESOME video! I subscribed and I'm gonna binge watch your how to grill videos :D
Skilled trades are not respected enough in North America. I've been told that in some places in the world, Scandinavian countries for example they respect the trades a lot more. As they should. Watching a carpenter, butcher, pipefitters ect... who is a total expert is always a pleasure.
OMG you guys are killin me! I clicked on the video and was like “52 minutes?????!!!!???? Who has time for that.. I’ll give it 5.” I was RIVETED for every single second of the entire video. I learned so much. I love steak and all kinds of cooking. My mouth was watering with the RAW meat, but after seeing the steaks being consumed...I needed a moment to myself. Ha ha. I was heartbroken to learn that you don’t ship the steaks. I want to try the Wagyu very soon!!! Thank you for an amazing video!! The passion is palpable.
@@jenniferwhitewolf3784 Yes these guys put out great info on wagyu and cooking it especially. Here and Souse Vide everything my two favorite meat and cooking channels.
I moved from Wisconsin where all steaks I ate were Grain fed. Then I moved to Arizona where all the beef is grass fed. I haven't had a good steak here yet!!! Someone near me is now starting to raise Wagyu beef and I can hardly wait til they're ready! I'm craving a really great tasty steak!!! Finally!
These videos are so amazing. This is the type of youtube people need to see more of. Educational, entertaining, wholesome. The only negative thing I can say is that it's too bad the viewer can't smell and taste that delicious meat. Thanks for bringing us these awesome videos, guys 🙏
Congratulations on reaching those high numbers! As a retired culinary instructor, your videos are outstanding in clarity, instructions, videography and commentary. To really learn the the parts of beefs requires repeated repetition and if one watches your videos it becomes knowledge to make one a better buyer. Great comparisons between the four cuts of beef and buffalo. Thanks so much.
As an apprentice meat cutter at a grocery store, you guys have really helped me learn where the cuts come from and how to break down the primal into steaks and roasts. I hope to be half the butcher you are some day
Not sure if you're cutting for a store chain, or a local individual store, but my son who was a butcher working in a grocery chain of stores (Safeway in Tucson AZ), was just let go as the stores are ramping back their in house cutting, and are moving toward pre-packaged cuts from a supplier. And I know Kroger's (Fry's Food) and a Tucson specific grocery chain called Basha's, are heading in the same direction of pre-packaged meats as well. I'm afraid someday soon, in-house Butchers will be a thing of the past. Good luck to you.
I absolutely am learning so much from you guys. Every video teaches me more about the meats that I eat and educates me on how to choose which part of the animal my foods come from. My dad was a butcher. He died when I was 3. If he had lived I am sure that I would have followed in his footsteps. You guys over the past few years have educated me and challenged me to learn and understand so much. I can not say thank you enough for taking the time to teach me the art and the techniques that you have learned from your dad. God Bless You All
Same here Ron. I’ve always loved meat but never really had a understanding of where each steak or cut comes from. I knew the basics, but since watching the bearded butchers they really do give us a breakdown of each cut, how it’s prepped and even how to cook them properly and at the same time has given me great respect for the beautiful animals that provide us with this food. Plus I love the simplicity of the videos. No OTT editing, just two skilled guys with their tools of the trade, showing us how it’s done🙏🏼👍
It's a pleasure, watching you guys work your magic. Last year, recovering from pancreatic cancer surgery, followed by 12 rounds of chemo, I watched a lot of UA-cam. Being a Surgical Technician, I've seen a Lot of surgery. Anyway, your videos show me professionals who are very good at what you do. Sharp knives.....anyways, thanks.
It's really great to see a family owned business getting appreciation, and super awesome that you guys are so transparent, not hiding anything, "this is how we do it". I am curious how many you guys employ though. Great video, this was my first and i'm watching more lol.
Guys, I absolutely love the way you presented in the video from the cutting skills to the way you grilled those steaks. Looked so delicious and satisfying. Thanks so much!
Did i miss the part where you can buy good steak on line for less. I'm on a limited income and the price of steak over the past 2 years have put it out of my price range.
i'm a rib eye guy and that was Faaaaaantastic.....Loved every minutes of it. the youtube algorithm pushed you guys down on main page. super glad you bubbled up today. great job!!!
I have really tried to like grass fed beef over the past 5 years. I just couldn't understand why I didn't. You guys have taught me more about beef/bison than anyone else online. Simple and professional presentation that everyone can understand. Nice work!
Forget to mention that I have taken to buying primal's from Costco when they are on-sale and butcher them myself. That way I can get the thickness and trim level I want. Plus, I have a vacuum packer and a chest freezer so we can eat well all year long. Just wish I had kept more of my dad's stuff from when he sold everything that goes inside grocery stores. I remember having a bone saw, a scimitar and a few other cool looking knives.
Let me tell ya. I fell in love with the art of knowing what to look for when it comes to cooking meat. These guys break it down on what to look for and what is better. But u can take anything and turn it into something that everyone would love. Thanks guys for what u do.
Dudes,, When you make the cuts, you make it look so simple. I was a butcher's assistant for 6 months and I didn't learn like I learn with you, thank you
My Dad was a butcher out of Nebraska before WWII. Ne was a ships cook in the Navy and stationed in the Philippines. He helped feed the troops. After the war he returned to retail grocery. My first job was the butcher shop clean up kid. About 1969. I love the recall of the Butcher Boy band saw, the slicer, the table tops, the over head rails. Oh my gosh.
The terminologies you two use to describe the various beef/bison sounds almost like professional food critics. It definitely lets the viewers understand what you are eating and allow us to imagine what it tastes like. Very impressed.
Correct terminology straight from the professional vs. some food critic who barely knows what a primal is. Keeping it real is what sells, not the hyype from some hip personality !
Victorinox is my knife of choice. One of your videos taught me about the smooth steel and I have been using that to great effect for about a year. I am grateful to see the minimum of waste that you produce. As I no longer have the "hand strength" (or the arm and upper body strength ), I thank you for telling me where , how and why I should buy this kind of beef.
I bought a great set of knives in the early 90's and I have used them lot. Every time i took them out of the block, I steeled them. My local grocery store had free sharpening service so I brought in a few at a time. The butcher asked how much I used them and I said pretty much every day and I explained how I took care of them. He congratulated me and said that a couple of the knives still had the factory edge. I have yet to reset an edge on any of the original knives, I just steel them.
My grandfather was a grocery butcher. My first job was simply grinding and packaging ground beef at a local grocer. Your videos are nostalgic, but they inspire me to further my education in butchery, possibly following my grandfather's footsteps in this craft. Thank you from Wisconsin
Just found you guys online and catching up. I've learned soo much about cuts of beef and where they come from, from your videos, than I ever knew. Very helpful and educational for choosing cuts of beef. Your videos are the best.
You guys gotta let the seasoning sit for at least an hour before you grill it. I PROMISE you it’ll taste better. It enters the meat and tenderizes it. Doing it right away and then immediately grilling it is robbing your seasoning of its full potential. You guys rock!
As a source of farm raised animals your videos have been a great experience and I have been able to butcher my own animals way better than I was buying. Thanks for your service I will continue to watch and learn from it.
A very UNIQUE channel. Inside a butcher shop that most of us have never experienced. Highly informative and hugely entertaining! So good to see the brotherly love and respect that they display for one another. Obviously raised properly by very caring parents. And, very active in the community. Kudos guys. A pleasure to watch your channel!
Wow to see how flawlessly he separates the bones from the ribs, and so on shows how much practice he has doing this. It looked so easy, but I'm sure it wasn't at first!! Great video!
I highly impressed with what you guys have accomplished in your life. I'm a retired meat cutter (butcher). I started working at the age of 8yrs young at the corner butcher shop cleaning and scrapping the old butcher blocks with salt and steel brushes. Learned how to process everything from poultry,hogs,lamb,beef, you name it, I've done it. Went on at the age of 17 to start at a major grocery chain in Tampa Fla. One he later I was promoted to manager and did that for almost 30 yrs. It's a proud profession to say the least. It's just a shame that's it's a dying art. Most butchering is now done in faint meat packing companies. I can tell you men are PROUD of your profession. God Bless you and your family. Still have 10 fingers too.😜👍🙏
So wish you guys were close enough for me to visit. Wonderful show you guys Rock. My father’s first job was as a butcher in Cleveland. Before he lost his eye sight, I would watch in amazement how he handled a knife. Watching you work brings back those memories.
25$ per steak-ish. At that thick level cut. Sadly its about right. What are your prices for aged ribeyes over an inch thick? Love me a good steak wishing it was a lil cheaper 😭
@@delbertlayman3693 At our shop we get double R ranch meat. The wagyu goes on sale sometimes for 8-10$ a lb. However that is cheaper cuts like the teres major, and some ball tips
As a Retired Meat Cutter, I really enjoy your Posts. Great information, especially for consumers who lack our knowledge and experience. Keep up the good work. Mangia and Salud!!
This is by far the most educational and inspirational food channel. Learning more about the whole process and background of the meat not only adds to the joy of cooking and eating but somehow increase respect to the animals. Great family, high standards in everything you guys do, way to go and best regards from Germany.
Awesome video. I'm gearing up to raise my own beef and this made me rethink doing 100% grassfed. I'll have to look into what the best grain finishing feed options are without losing a lot of health benefits. Love you guys! Keep it up!
You wanna grain feed. Oats/millet. Can obviously do corn but Sorghum/millet/oats and maybe a couple strong ales... Water, water, water and if you can supplement low land type hay like clover and bluegrass types If it's not in the pasture. Cattle thrive best in lowlands.
Those prices 👀OMG! Do you feed the cattle gold flakes? Side Note: I highly recommend Avocado oil for grilling meat. It has a much higher smoke point than olive oil and weaker taste. Burnt olive oil give your steak an off taste. It's better as a finishing oil once they are already cooked.
You can tell yall are Brothers by the simple fact how yall can work and not say much and without communicating the other knows what the other is gonna do and just fluid
What an awesome video, you're guy's UA-cam channel really brings more to people from seeing where certain cuts come from etc, you guys bring out such a learning experience for people who really don't know a lot about the whole process from raising cattle etc to being butchered and seeing how it is done, I've never really been to interested in the whole process but I'm hooked and love these videos you guys are awesome
I learn something new with every episode. Improved by cooking so much that I really enjoy cooking a lot more. And certainly appreciate my butcher a ton more!
You are excellent! I am from Israel and so enjoy the way you explain to us about meat and the way to cut it and cook it! If i can suggest that you make a video that explains the differences between the different varieties of cows (Black Angus, Wagyu, Simmental and more), the breeding methods and the differences in chunks…. Thank you very much !!!!
Just got back from the store. Got a Wagyu strip to cook on Father’s Day! Oh, and a few other items for the rest of the summer 😁. Love watching your videos guys. This and the Alone series are about the only good things to watch these days.
If anyone plans to buy from one of the links, I live in Nashville and E3 has a restaurant here. I’ve eaten there several times and their food is absolutely amazing. In case anyone is on the fence since ordering online can be a bit of a crap shoot…you won’t be disappointed with their products.
Awesome video. Rare to see butchers so involved in the end product. Your tasting test was spot on and your temps were nailed. I too love wagu. While you pay a premium, you will never be disappointed. Wagu is what I treat my family and friends. It’s a special treat even if it’s pricey.
Keeping it simple on the seasoning is the best way to go. I’ll have to check out your blend because I’m always looking for good steak seasoning blends.
You guys are amazing ❤ so much love and passion for your craft and what a gym!! Hope you get time to do even more videos. I'm 60 from Scotland carnivore since 12 April cured fatty liver and diabetes and depression. Here in Scotland we've an abundance of grassfed lamb and here in the glen Highland Cow and Shorthorn cross all grassfed . We can get buffalo from Fife grassfed so delicious Fatty meat has given me hope and so much contentedness . ❤ keep doing what you're doing ❤ Love you guys ❤
The Ribeye has always been my favorite. My ex husband loved the filet. But that marbling in the ribeye, is just wonderful. And Wagyu is the BEST!!!! This vid is fascinating!!
What a great video. Ribeye's my favorite and makes me want to stop and pick one up. Maybe I'll stop @ Pettys in Longwood on the way home from work. I remember when I was 10/11 years old at a family farm in central PA which raised beef and had the best burger of my life. From pasture to grill in 1 day. Another great cut of beef is a hanger steak, like a mini tenderloin. Most grocery stores don't sell them but small butcher shops will have them.
What would the grades of these steaks (grain/grass fed) be if processed through USDA? Prime, choice, select? And how do you manage your supply to ensure a certain level of quality. Thanks! Worked in Orrville for a few years, great area.
Man your channel is what I've been looking for not only the cut but the grill test! Absolutely the best education a person needs first time viewer and now subscriber!
Thanks for posting this. I was looking for American Wagyu and saw this video. Also being born and raised in Richland County Ohio I support local businesses, even though I do not currently live in the state. Sakura Farms offers terrific products and I’ve already made multiple purchases.
This doesn't match this video but my huge question goes with this statement. I'm tired of burger joints offering angus burgers and they are no better then any other burger. I'm led to believe it's up to seasonings. So with that said what in your opinion is a seasoning make any cut of beef top notch!?
I have always wondered if there is a noticeable difference in quality, taste or harvest weight based on the breed of cattle being processed? How much a difference between Angus vs. Hereford vs Charolais?
Your channel was probably suggested due to my recent foray into Sous Vide, which I got into to help improve the quality of the steaks I cook. The grocery store quality of meat has gone down significantly in the last couple of years here in Central CA. I've used vacuum marinades, Jacquard tenderizing, and the outcome keeps being unsatisfactory. Even Costco's ribeyes disappoint. My first Sous Vide ribeye, bought at a local butcher shop, was probably in the top 5 steaks I've had. You guys rock! Thank you for the education so far and may your other videos help get me get my Meat Train back on track!
You guys have deservedly arrived at the profitable youtube levels. Great info in your videos. I usually don't keep watching for almost an hour but I watched this video from beginning to end.
I might not coat with EVOO before grilling for two reasons. First, it has a very low smoke point so it will burn Second, spices are water soluble and not oil soluble. So it just creates an impermeable layer between meat and spice. In fact it will keep any smoke from permeating as well.
It's my first time viewing your videos, and I have been binge-watching them. They are incredible. you explain it very well and make it look simple. I love smoking beef and pork, and today I have learned how best to cut them. Beautiful!! for how long would you recommend hanging the beef in the cooler and at what temperature before cutting??
I was a butcher for about 15 years and have since become a truck driver owner operator. (More money) but every time I watch your videos I want to pull out the knives . You guys are on a whole other level. At the shop I worked at I finally got them to buy half carcass and we started doing way more sells . Love your show . Keep up the good work . I need some bison ribs now lol 😂 I’m hungry 🤤 Just to add my favorite steak is the rib eye first cut on the chuck end . I’ll take the wagyu please 👍🏻
quite sad that in Norway bbq culture is quite poor. Every summer all shops are full of grilling sausages, burgers and few cheap type of grill meats.....
Growing up, my family ate mostly game animals for meat. I enjoy very lean meat for that reason. The little "store bought" meat we had was the lower end cuts that were not heavily marbled. Therefore, for me the Bison would take the day.
Hi Guys, I looked on your web site but couldn't find this answer: I recently split a locally grown, grass fed cow with family. I've only eaten some of the ground beef so far. Being used to store bought meat, this has a gamey, unpleasant taste to me. Will all the beef have the strong flavor? Is there a way to tone it down? Thanks! (cow is from the Southwest)
You guys are a 2 hour trip from me. I may just have to stop in and look for some of those ribs. Definitely going to purchase some seasoning and other awesome stuff off of your website. This was a great video! And I'm really hungry now.
By far the best of the best. I enjoy the content, explanations, and clear expertise demonstrated by all active participants. Great job guys … and Spencer.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
I grew up poor and my parents cooked cube steak on a good night until I was about 18. I had my own car and my best friend worked at grocery store. I went to visit him and he was like “buy some steak”. I told him steak isn’t that good. He bought me a filet and I had no idea what actual steak was until I was freaking 18. After that day, a good steak is my favorite all time food. And this channel is amazing as I’m now 46 and appreciate the art, the education, and everything y’all do. No more cube steak. Thank you
Poor eating steak huh
Nice throw back .. love steak my dad was a trucker when he came home my momma had him the chest steak she could find and he shared a bite with me .. and with a fresh julioino..
I used to cube the chicken fried steak at the restaurant I worked at. It was like home made food so they were always very busy. I wanted to go to meat wrapping school when I was young. Now I am retired.
Yeah I was brought up on cube steak too.
There's nothing wrong with a cube steak, tenderized and chicken fried.
When I was a kid, I didn't know we were poor, I just thought we liked beans and taters.😂
This channel really helps me appreciate the cows and the beef that I consume
I remenber when we were kids,mother use to te store at a sorten time and bring home 2 or 3 buckets of beef scrapes, we use to sort thur. Lts of bones for soup and fat which is made into lard. Micheal
holy crap I am just upping my steak game now that I'm almost 40 and I was like wtf 50 minutes?! okay I'll just watch the beginning.. but boy you guys gave me no choice - so much information! so much fun! this is an AWESOME video! I subscribed and I'm gonna binge watch your how to grill videos :D
I've always said...regardless the occupation...it's always a pleasure when watching a PROFESSIONAL at his job.
Couldn't have said it better myself 😉
True...
Skilled trades are not respected enough in North America. I've been told that in some places in the world, Scandinavian countries for example they respect the trades a lot more. As they should. Watching a carpenter, butcher, pipefitters ect... who is a total expert is always a pleasure.
That's one badass compliment!! And well deserved!
@@NeoclassicalRadagast makes me proud of my lineage for sure
OMG you guys are killin me! I clicked on the video and was like “52 minutes?????!!!!???? Who has time for that.. I’ll give it 5.” I was RIVETED for every single second of the entire video. I learned so much. I love steak and all kinds of cooking. My mouth was watering with the RAW meat, but after seeing the steaks being consumed...I needed a moment to myself. Ha ha. I was heartbroken to learn that you don’t ship the steaks. I want to try the Wagyu very soon!!! Thank you for an amazing video!! The passion is palpable.
Yes! I watched the whole thing too without fast forward. Lots of good education in this video...
@@jenniferwhitewolf3784 Yes these guys put out great info on wagyu and cooking it especially. Here and Souse Vide everything my two favorite meat and cooking channels.
J😊o😊
I moved from Wisconsin where all steaks I ate were Grain fed. Then I moved to Arizona where all the beef is grass fed. I haven't had a good steak here yet!!! Someone near me is now starting to raise Wagyu beef and I can hardly wait til they're ready! I'm craving a really great tasty steak!!! Finally!
These videos are so amazing. This is the type of youtube people need to see more of. Educational, entertaining, wholesome. The only negative thing I can say is that it's too bad the viewer can't smell and taste that delicious meat. Thanks for bringing us these awesome videos, guys 🙏
Glad you like them!
@@TheBeardedButchers have you ever seen a vagina beard?
@@TheBeardedButchers CD
This was jus absolutely amazing. I don’t know if I can go to my local store to find the different steaks.. Buy I’ll be looking for that Wagu.
You two have to be the quickest clean cutting butchers I’ve seen. I enjoy watching these videos.
As a professional they are pretty average
Congratulations on reaching those high numbers! As a retired culinary instructor, your videos are outstanding in clarity, instructions, videography and commentary. To really learn the the parts of beefs requires repeated repetition and if one watches your videos it becomes knowledge to make one a better buyer. Great comparisons between the four cuts of beef and buffalo. Thanks so much.
As an apprentice meat cutter at a grocery store, you guys have really helped me learn where the cuts come from and how to break down the primal into steaks and roasts. I hope to be half the butcher you are some day
A true trade and something to be proud of. It may be lost on society but I salute you...
Just stay at it bud and you will get better with time , don't be afraid to work in other shops part time to pick up tricks
You will be half as good if you don't keep your eyes on that band saw...
I m glad I learned this trade. I will always eat
Not sure if you're cutting for a store chain, or a local individual store, but my son who was a butcher working in a grocery chain of stores (Safeway in Tucson AZ), was just let go as the stores are ramping back their in house cutting, and are moving toward pre-packaged cuts from a supplier. And I know Kroger's (Fry's Food) and a Tucson specific grocery chain called Basha's, are heading in the same direction of pre-packaged meats as well. I'm afraid someday soon, in-house Butchers will be a thing of the past. Good luck to you.
I absolutely am learning so much from you guys. Every video teaches me more about the meats that I eat and educates me on how to choose which part of the animal my foods come from. My dad was a butcher. He died when I was 3. If he had lived I am sure that I would have followed in his footsteps. You guys over the past few years have educated me and challenged me to learn and understand so much. I can not say thank you enough for taking the time to teach me the art and the techniques that you have learned from your dad. God Bless You All
Same here Ron. I’ve always loved meat but never really had a understanding of where each steak or cut comes from. I knew the basics, but since watching the bearded butchers they really do give us a breakdown of each cut, how it’s prepped and even how to cook them properly and at the same time has given me great respect for the beautiful animals that provide us with this food. Plus I love the simplicity of the videos. No OTT editing, just two skilled guys with their tools of the trade, showing us how it’s done🙏🏼👍
Good job.
It's a pleasure, watching you guys work your magic. Last year, recovering from pancreatic cancer surgery, followed by 12 rounds of chemo, I watched a lot of UA-cam. Being a Surgical Technician, I've seen a Lot of surgery. Anyway, your videos show me professionals who are very good at what you do. Sharp knives.....anyways, thanks.
Thank you so much! We hope you're recovering well now 🙏
It's really great to see a family owned business getting appreciation, and super awesome that you guys are so transparent, not hiding anything, "this is how we do it". I am curious how many you guys employ though. Great video, this was my first and i'm watching more lol.
Thanks so much!! Stay tuned for more contents coming your way! 🙏 God bless you!
Guys, I absolutely love the way you presented in the video from the cutting skills to the way you grilled those steaks. Looked so delicious and satisfying. Thanks so much!
We absolutely appreciate your kind words, Tim!
All I can say is 100% respect for these gentlemen. Every video is a must watch.
Absolutly!
100% Agree 👍
I'd call these guys titans after seeing them carry 275 pound quarters back to back. I think I injured my back just watching.
No matter how unsung their work is, society needs men like this. I'm sure their parents are proud!
I’ve never been so happy to see cuts of meat in my entire life. They look amazing
Did i miss the part where you can buy good steak on line for less. I'm on a limited income and the price of steak over the past 2 years have put it out of my price range.
i'm a rib eye guy and that was Faaaaaantastic.....Loved every minutes of it. the youtube algorithm pushed you guys down on main page. super glad you bubbled up today. great job!!!
Welcome aboard!
I have really tried to like grass fed beef over the past 5 years. I just couldn't understand why I didn't. You guys have taught me more about beef/bison than anyone else online. Simple and professional presentation that everyone can understand. Nice work!
Forget to mention that I have taken to buying primal's from Costco when they are on-sale and butcher them myself. That way I can get the thickness and trim level I want. Plus, I have a vacuum packer and a chest freezer so we can eat well all year long. Just wish I had kept more of my dad's stuff from when he sold everything that goes inside grocery stores. I remember having a bone saw, a scimitar and a few other cool looking knives.
I started at the age of 16 working in the meat market of a small grocery chain. Did that for nearly 20 years. I miss that! I love watching this!
Let me tell ya. I fell in love with the art of knowing what to look for when it comes to cooking meat. These guys break it down on what to look for and what is better. But u can take anything and turn it into something that everyone would love. Thanks guys for what u do.
as a butcher for the past 25 yrs in Chicago..Ive just found your channel and absolutely love it! keep up the awesome work!!!
Welcome aboard!
Dudes,, When you make the cuts, you make it look so simple.
I was a butcher's assistant for 6 months and I didn't learn like I learn with you,
thank you
Few people know how heavy those rough cuts are. Take care of your backs and general health! Love your videos, keep`em coming!
Approximately how much do they weigh?
@@hopsta depend on the carcass.. sometimes in exess of 100 lbs
But he is using the right technique! Close to body resting on chest. I would say no harm done this way :)
He said it weighed from 285 lbs to 300
My Dad was a butcher out of Nebraska before WWII. Ne was a ships cook in the Navy and stationed in the Philippines. He helped feed the troops. After the war he returned to retail grocery. My first job was the butcher shop clean up kid. About 1969. I love the recall of the Butcher Boy band saw, the slicer, the table tops, the over head rails. Oh my gosh.
I can't be the only one to see the grass fed/wagyu switch. The location in the grill had me going back for inspection. :)))
Much respect men. Doin’ what you love is what makes what you do so lovable.
The terminologies you two use to describe the various beef/bison sounds almost like professional food critics. It definitely lets the viewers understand what you are eating and allow us to imagine what it tastes like. Very impressed.
We appreciate the kind comment! We try to provide in-depth explanation as much as we can. 😉
Correct terminology straight from the professional vs. some food critic who barely knows what a primal is. Keeping it real is what sells, not the hyype from some hip personality !
Thanks! I'm so hungry now.
Watching these guys work is amazing. Artistry is how I would describe it.
Thanks! We treat our trade like art! 😉
Yeah after watching this you'll never use the fraise "Butchered It" the same way again. They're surgical with those knives. No hack jobs here!
I have learned so much from you. Thank You
But trying to figure out which one is talking is difficult. They sound exactly the same.
There okk
Victorinox is my knife of choice. One of your videos taught me about the smooth steel and I have been using that to great effect for about a year. I am grateful to see the minimum of waste that you produce. As I no longer have the "hand strength" (or the arm and upper body strength ), I thank you for telling me where , how and why I should buy this kind of beef.
Very true, Timothy! Victorinox all the way! 😉
I bought a great set of knives in the early 90's and I have used them lot. Every time i took them out of the block, I steeled them. My local grocery store had free sharpening service so I brought in a few at a time. The butcher asked how much I used them and I said pretty much every day and I explained how I took care of them. He congratulated me and said that a couple of the knives still had the factory edge. I have yet to reset an edge on any of the original knives, I just steel them.
My grandfather was a grocery butcher. My first job was simply grinding and packaging ground beef at a local grocer. Your videos are nostalgic, but they inspire me to further my education in butchery, possibly following my grandfather's footsteps in this craft. Thank you from Wisconsin
Do it theres a need for butchers for game nobody has this skill anymore
I’m going to try Bison now that I’ve heard you talk about the pluses and minuses and demonstrated the different types of steaks. Great info, thanks.
we have Beefalo in the North of Canada and it is so good and affordable.
Watching you work your knives is hypnotic, if not meditative.
Reminds me of sculpting.
Wishing you continued success.
Just found you guys online and catching up. I've learned soo much about cuts of beef and where they come from, from your videos, than I ever knew. Very helpful and educational for choosing cuts of beef. Your videos are the best.
That's so great to hear! We really appreciate your support of our channel.
You guys gotta let the seasoning sit for at least an hour before you grill it. I PROMISE you it’ll taste better. It enters the meat and tenderizes it. Doing it right away and then immediately grilling it is robbing your seasoning of its full potential. You guys rock!
Thanks!
I"ve genuinely had trouble understanding what part of the cow the steaks come from and it's really cool to see the whole process :D Thanks!
Glad to have clarified that!
As a source of farm raised animals your videos have been a great experience and I have been able to butcher my own animals way better than I was buying. Thanks for your service I will continue to watch and learn from it.
I can sit watching this stuff for hours. I've just eaten and my mouth is watering from the raw steaks to the cooked ones.
Between you guys and Guga... i just just want to cook all freaking day.
I wonder if they have any opinions on sous vide?
@@kafkapie I mean what's there to say about sous-vide sous-vide items are amazing Grim looking but amazing
@@kafkapie they do reverse sear on smokers instead ua-cam.com/video/XG0-H6kdvyA/v-deo.html
A very UNIQUE channel. Inside a butcher shop that most of us have never experienced. Highly informative and hugely entertaining! So good to see the brotherly love and respect that they display for one another. Obviously raised properly by very caring parents. And, very active in the community. Kudos guys. A pleasure to watch your channel!
Norman, thank you for the kind words!
This is what it means to be genuinely good MEN who lead, inspire and give back. 💪🏽
Wow to see how flawlessly he separates the bones from the ribs, and so on shows how much practice he has doing this. It looked so easy, but I'm sure it wasn't at first!! Great video!
Thanks for watching!
@@TheBeardedButchers No problem.I'm always trying to perfect my grilling techniques. Your videos are very helpful!
I highly impressed with what you guys have accomplished in your life. I'm a retired meat cutter (butcher). I started working at the age of 8yrs young at the corner butcher shop cleaning and scrapping the old butcher blocks with salt and steel brushes. Learned how to process everything from poultry,hogs,lamb,beef, you name it, I've done it. Went on at the age of 17 to start at a major grocery chain in Tampa Fla. One he later I was promoted to manager and did that for almost 30 yrs. It's a proud profession to say the least. It's just a shame that's it's a dying art. Most butchering is now done in faint meat packing companies. I can tell you men are PROUD of your profession. God Bless you and your family. Still have 10 fingers too.😜👍🙏
So wish you guys were close enough for me to visit. Wonderful show you guys Rock. My father’s first job was as a butcher in Cleveland. Before he lost his eye sight, I would watch in amazement how he handled a knife. Watching you work brings back those memories.
Wonderful! Thank you very much for sharing it with us.
@@TheBeardedButchers cv
Watched in 4k. The wife understands the marble / grain feed difference finally. We’re be stopping by this spring for a looksee.
You can get well marbled from grass fed if you have a farmer that knows what they're doing.
@@Journey_of_Abundance enter The Bearded Butchers...
This is the first video out of thousands that I’ve watched on UA-cam that actually made my mouth water thank you gentlemen
You're very welcome! We're just glad you watched our video and mouth-watered. 😏
I just love how you brothers love each other y’all spend a lot of time together I bet y’all are really close that’s the real deal stuff✌️❤️
I appreciate the in depth explanation of what you’re doing while cutting; without making it feel like you’re trying to dumb it down
Quality Control Tast Sampling is my favorite part. You guys have such a hard job.
“...weighs 270-280ish”. *lifts no problem* You guys inspire me daily!
Prices are insane. 110 bucks for 4 ribeyes?? I'm in the wrong business
25$ per steak-ish. At that thick level cut. Sadly its about right. What are your prices for aged ribeyes over an inch thick? Love me a good steak wishing it was a lil cheaper 😭
@@delbertlayman3693 At our shop we get double R ranch meat. The wagyu goes on sale sometimes for 8-10$ a lb. However that is cheaper cuts like the teres major, and some ball tips
Love learning from u guys , I’ve been a butcher for 42 years and I learn more in one video than I did my whole time cutting meat ! Thanks guys!
As a Retired Meat Cutter, I really enjoy your Posts. Great information, especially for consumers who lack our knowledge and experience. Keep up the good work. Mangia and Salud!!
Thanks for watching!
This is by far the most educational and inspirational food channel. Learning more about the whole process and background of the meat not only adds to the joy of cooking and eating but somehow increase respect to the animals. Great family, high standards in everything you guys do, way to go and best regards from Germany.
Awesome video. I'm gearing up to raise my own beef and this made me rethink doing 100% grassfed. I'll have to look into what the best grain finishing feed options are without losing a lot of health benefits. Love you guys! Keep it up!
You wanna grain feed. Oats/millet. Can obviously do corn but Sorghum/millet/oats and maybe a couple strong ales... Water, water, water and if you can supplement low land type hay like clover and bluegrass types If it's not in the pasture. Cattle thrive best in lowlands.
Those prices 👀OMG! Do you feed the cattle gold flakes?
Side Note: I highly recommend Avocado oil for grilling meat. It has a much higher smoke point than olive oil and weaker taste. Burnt olive oil give your steak an off taste. It's better as a finishing oil once they are already cooked.
You can tell yall are Brothers by the simple fact how yall can work and not say much and without communicating the other knows what the other is gonna do and just fluid
What an awesome video, you're guy's UA-cam channel really brings more to people from seeing where certain cuts come from etc, you guys bring out such a learning experience for people who really don't know a lot about the whole process from raising cattle etc to being butchered and seeing how it is done, I've never really been to interested in the whole process but I'm hooked and love these videos you guys are awesome
I love this channel:) I got a whole strip loin last night and cut it down into steaks. Home butchery is a skill that I love to see return.
Woohoo! Thanks, Kristen - let's bring Home Butchery back!
I learn something new with every episode. Improved by cooking so much that I really enjoy cooking a lot more. And certainly appreciate my butcher a ton more!
Right on, Sean! Hope you have the best steak!
You are excellent! I am from Israel and so enjoy the way you explain to us about meat and the way to cut it and cook it! If i can suggest that you make a video that explains the differences between the different varieties of cows (Black Angus, Wagyu, Simmental and more), the breeding methods and the differences in chunks…. Thank you very much !!!!
Netzer the Schnitzel
I butcher all my venison, and thanks to you guys, I've picked up a few good tricks to make it easier, and with less waste. Thank you!
That's so great to hear! Let's go for zero food waste!
Just got back from the store. Got a Wagyu strip to cook on Father’s Day!
Oh, and a few other items for the rest of the summer 😁.
Love watching your videos guys. This and the Alone series are about the only good things to watch these days.
"Which one would you choose?"
Errrr, all of the above? Those all look phenomenal!
The only correct answer. Bearded Butcher approves. ✅
If anyone plans to buy from one of the links, I live in Nashville and E3 has a restaurant here. I’ve eaten there several times and their food is absolutely amazing. In case anyone is on the fence since ordering online can be a bit of a crap shoot…you won’t be disappointed with their products.
Awesome video. Rare to see butchers so involved in the end product. Your tasting test was spot on and your temps were nailed. I too love wagu. While you pay a premium, you will never be disappointed. Wagu is what I treat my family and friends. It’s a special treat even if it’s pricey.
Keeping it simple on the seasoning is the best way to go. I’ll have to check out your blend because I’m always looking for good steak seasoning blends.
You guys are amazing ❤ so much love and passion for your craft and what a gym!! Hope you get time to do even more videos. I'm 60 from Scotland carnivore since 12 April cured fatty liver and diabetes and depression. Here in Scotland we've an abundance of grassfed lamb and here in the glen Highland Cow and Shorthorn cross all grassfed . We can get buffalo from Fife grassfed so delicious Fatty meat has given me hope and so much contentedness . ❤ keep doing what you're doing ❤ Love you guys ❤
Carnivore is an amazing whole body, healthy Healing way of eating/life style. I never get bored. Love❤ The Butcher Brothers. Learn so much.
The Ribeye has always been my favorite. My ex husband loved the filet. But that marbling in the ribeye, is just wonderful. And Wagyu is the BEST!!!! This vid is fascinating!!
What a great video. Ribeye's my favorite and makes me want to stop and pick one up. Maybe I'll stop @ Pettys in Longwood on the way home from work. I remember when I was 10/11 years old
at a family farm in central PA which raised beef and had the best burger of my life. From pasture to grill in 1 day. Another great cut of beef is a hanger steak, like a mini tenderloin. Most grocery stores don't sell them but small butcher shops will have them.
Your channel has 4xed since this video. Congrats on nearly 2.5M subs, guys!! Well deserved.
What would the grades of these steaks (grain/grass fed) be if processed through USDA? Prime, choice, select? And how do you manage your supply to ensure a certain level of quality. Thanks! Worked in Orrville for a few years, great area.
Man your channel is what I've been looking for not only the cut but the grill test! Absolutely the best education a person needs first time viewer and now subscriber!
Welcome aboard! Passing our knowledge to the community is the goal. 😉💯
13:00 the peeling sounds are soooo satisfying lmao. I’d listen to a compilation of just straight up peeling membranes and seams
Thanks for posting this. I was looking for American Wagyu and saw this video. Also being born and raised in Richland County Ohio I support local businesses, even though I do not currently live in the state. Sakura Farms offers terrific products and I’ve already made multiple purchases.
Right on, fellow Ohioan!
Y'all doin' the Lord's work fellas. The editing is getting great too! Funny little blips in there, but still incredibly professional. Keep it up!
Much appreciated! God bless you, Trevor!
You guys are some of the luckiest on the planet!!! I could probably never do this as the product would be all drooled on! Absolutely amazing!!!
One thing worth mentioning is that wagyu fat is a completely different type of fat (why it melts at very low temperatures) and is a lot healthier too
This doesn't match this video but my huge question goes with this statement. I'm tired of burger joints offering angus burgers and they are no better then any other burger. I'm led to believe it's up to seasonings. So with that said what in your opinion is a seasoning make any cut of beef top notch!?
I’m a grain-fed kinda gal. They all looked fabulous!
I have always wondered if there is a noticeable difference in quality, taste or harvest weight based on the breed of cattle being processed? How much a difference between Angus vs. Hereford vs Charolais?
Superb videos! My husband and I enjoyed them thoroughly!!! We watched two in a row. So glad we’d just eaten dinner!!!! Oh my goodness!!!
Thank you! 🥩
Your channel was probably suggested due to my recent foray into Sous Vide, which I got into to help improve the quality of the steaks I cook. The grocery store quality of meat has gone down significantly in the last couple of years here in Central CA. I've used vacuum marinades, Jacquard tenderizing, and the outcome keeps being unsatisfactory. Even Costco's ribeyes disappoint. My first Sous Vide ribeye, bought at a local butcher shop, was probably in the top 5 steaks I've had. You guys rock! Thank you for the education so far and may your other videos help get me get my Meat Train back on track!
The grain feed and waygu look absolutely amazing!
You guys have deservedly arrived at the profitable youtube levels. Great info in your videos. I usually don't keep watching for almost an hour but I watched this video from beginning to end.
I might not coat with EVOO before grilling for two reasons.
First, it has a very low smoke point so it will burn
Second, spices are water soluble and not oil soluble. So it just creates an impermeable layer between meat and spice. In fact it will keep any smoke from permeating as well.
You guys are amazing. thank you Spencer for filming this episode...the steak God's even named a steak after you! This is an amazing episode guys!
This was such an incredible educational video and really gave you a true understanding of each kind of rib eye. Thank you
It's my first time viewing your videos, and I have been binge-watching them. They are incredible. you explain it very well and make it look simple.
I love smoking beef and pork, and today I have learned how best to cut them. Beautiful!! for how long would you recommend hanging the beef in the cooler and at what temperature before cutting??
Thank you so much for your kind words! You got plenty of videos to chow on - hope you enjoy them!
I was a butcher for about 15 years and have since become a truck driver owner operator. (More money) but every time I watch your videos I want to pull out the knives . You guys are on a whole other level.
At the shop I worked at I finally got them to buy half carcass and we started doing way more sells .
Love your show . Keep up the good work .
I need some bison ribs now lol 😂 I’m hungry 🤤
Just to add my favorite steak is the rib eye first cut on the chuck end .
I’ll take the wagyu please 👍🏻
Even when in Norway my alarm went off (00:27 AM), The Bearded Butchers uploaded a video ;D
Too bad the boys can’t send a jar of grilled beef smoke. 😋
@@Dirtyharry70585 Hehe, so true :D:D
That’s pretty cool man.. greetings from New York
@@tjm7275 Hello New York :D
quite sad that in Norway bbq culture is quite poor. Every summer all shops are full of grilling sausages, burgers and few cheap type of grill meats.....
So for the best Spinalis it would be towards the front of the animal. It looks like they are thicker. That’s my favorite part about of the rib-eye.
Didn’t even need the notification bell, I can smell the steak I know there was an upload.
Man, it's 6:30 in the morning and I'm hankerin' for a big ol' steak RIGHT NOW.
go to denny
Growing up, my family ate mostly game animals for meat. I enjoy very lean meat for that reason. The little "store bought" meat we had was the lower end cuts that were not heavily marbled. Therefore, for me the Bison would take the day.
Good choice, nonetheless!
Hi Guys, I looked on your web site but couldn't find this answer: I recently split a locally grown, grass fed cow with family. I've only eaten some of the ground beef so far. Being used to store bought meat, this has a gamey, unpleasant taste to me. Will all the beef have the strong flavor? Is there a way to tone it down? Thanks! (cow is from the Southwest)
You guys are a 2 hour trip from me. I may just have to stop in and look for some of those ribs. Definitely going to purchase some seasoning and other awesome stuff off of your website. This was a great video! And I'm really hungry now.
Making a difficult Skill look Easy is the true mark of a Craftsman. That was Fun to watch !
Thank you!
By far the best of the best. I enjoy the content, explanations, and clear expertise demonstrated by all active participants. Great job guys … and Spencer.