How to Butcher a Bison | ENTIRE BREAKDOWN | The Bearded Butchers!
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- Опубліковано 5 сер 2022
- Seth and Scott Perkins are going to show you how to butcher an entire bison and describe all the cuts of bison meat along the way. This is the ultimate guide to how to cut bison with just your butcher knife and your butcher saw from your favorite butcher shop, Whitefeather Meats.
3:40 - Check out Seth's knife here bit.ly/3MEJW5U
49:04 - 😂 You do not want to miss this part 🤣
55:56 - An entire bison. Every Steak. All on one table 😲😲
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Index:
1:27 - Bison have an additional rib. To separate front from hindquarter, you'll separate between the 13th and 14th rib (vs 12th and 13th on beef).
2:05 - American Bison is the original ("OG") bovine of North America. Scott explains the differences between beef and bison.
6:24 - Seth removes the bison skirt steaks.
6:48 - Seth removes the plate to start making the bone in bison steaks like bison tomahawks, bison porterhouses, bison short ribs, etc.
8:37 - Start by removing the bison shank and bison brisket. Then, bison arm roasts and some bison crosscut shanks.
13:08 - Scott cuts some bison flat irons, bison chuck roasts and trims up some other steaks.
20:24 - Seth uses the bandsaw to make a nice set of bison ribs. After that, it's time to make some massive bison tomahawk steaks.
25:31 - Seth moves to the bison hindquarter for the bison flank steak and bison rose. Then he cuts the bison round for the bison round tip and bison tri tip. He also cuts the bison sirloin tip.
29:51 - Seth removes the bison kidney and bison suet. Behind the fat in the bone in portion are the bison sirloin steaks, bison porterhouse steaks and bison T-Bone steaks starting at 34:01. In the boneless portion, Seth will cut the bison sirloin, bison tenderloin (bison filet mignon) and bison strip steak.
31:41 - Back on the bison round portion, Seth will cut a bison Thor's Hammer from the bison shank and a bison oyster steak. Scott finishes cutting up the bison eye of round, top round, bottom round and heel of round at 38:16.
42:21 - The big reveal of all of the bison steaks cut so far.
43:40 - For the other half of the bison, Scott and Seth will make all of the opposite, boneless cuts from the first half. Seth starts with Bison ribeyes instead of more tomahawks.
48:16 - Seth cuts bison chuck eye steaks. Seth's hot tip: Toss the chuck eye or ribeye in the freezer to firm it up before cutting. Bison strip steaks, bison sirloin steaks, and the entire bison tenderloin come next.
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Don’t think people realize how much of an art this is, understanding the animal and how to properly get out and trim all the cuts is truly amazing, major respect to you guys.
We appreciate that!
"art" is a stretch. There is no creative process here. Just a lot of knowledge.
@@user-zb8tq5pr4x It is an art.
@@7477238 Why is it art? explain
@@user-zb8tq5pr4x By that logic, "art" as a concept isn't a creative process because the skills you gain stem from knowledge. Hand butchery isn't just breaking down an animal into different cuts; it also prioritizes making the absolute most out of a carcass through various processes and products. This can include getting different types of cuts out of the same primal, making sausages or burgers out of the trimmings, rendering down the fat into tallow, splitting the bones for marrow, and so on.
"They toss people in Yellowstone." What a quote. Nice work guys, love your videos.
Been there saw the toss, bicycle stooge got in bison privet space,60 miles to hospital.
58 minutes! Whoa! I'll be back later tonight to watch this. It's a beautiful day out and I need to get out there and enjoy it. I hope anyone reading this has a great day as well 👍🏻
Make sure to Watch later, it's Well Worth it!
You can also save this video so you can watch offline!
No screaming ?
Having grown up in a butchering family, this brings back so many great memories. The sounds of the band saw, the look of the white tables, and I can even smell the sweet scents of the meat being cut. The good old days.
We're sure those were tender times, Donald 🙏
@@TheBeardedButchers eye see what you did there
We don’t have a butchery school here in Kenya.. am learning a lot
@@TheBeardedButchers Start a butchering school in Kenya
Have you butchered Goats on video?
Even though I’m not a butcher will most likely never butcher a animal this shows the absolute skill and art that butchery is. And it makes you appreciate the hard work, love and skill butchers put into their trade. Thanks for the brilliant educational video Bearded butchers, enjoying every minute of it🙂👍🏻🍖🥩
People, buy that knife! By far the best knife to use in your kitchen on meat! Great video guys, I love these longer videos!!
You are indeed America's Butchers. Absolutely great content. For people like me, who are non-butchers but love watching professionals enact their craft, it would be useful to give more anatomy pictures when cutting a particular muscle. For example, you say your tri-tip is just behind the shoulder blade, etc. When you make that cut it would be educational for me if you could refer to an anatomy picture of the bison pointing out exactly where that cut is.
So I’m trying to figure out how I explain to people that I now know how to do this.
Ask them what is their favorite cut, then givem a poke where that cut is at
If you can’t explain it, you probably can’t do it.
@@JivTurky1986 read again my man.
@@OneRoundDown 31:02 30:54
@@OneRoundDown 31:52 31:41
Would you guys ever consider doing a video with butchers from the UK and comparing cuts? I’d definitely be interested in watching that
A collab would be amazing!
I find it fantastic to see how you guys always put safety first. Its in your genes...safe handling of meat hooks, knives, etc. And it almost goes unnoticed; it's like a primordial instinct.
Once you've been in the trade long enough, it's going to be as natural as breathing 😉
Noticed this too. Hanging hook done, pull it down and out of the way. Meat hook done, hang it up. Only thing that looked a little sketch was cutting the chine bone off those tomahawks with the band saw, but based on the size of the primal was clearly the only way to get it done
What do you do with the intestines
My father was a butcher as was his father, he only had 4 girls and sadly none of us followed in his foot steps, but I did learn how to cut up smaller pieces of meat such as a whole sirloin into roast, steaks and stew
meat. I can cut up a chicken and other fowl if need be, but watching you all I've learned so much more that my dad didn't teach me about that I wish he did. I love watching you all work and see how to dry age meats and cut and pack for freezer meats, I will continue to watch your videos to learn as much as I can, even if I never do a whole cow or bison, just knowing that I could in a pinch is good enough for me. Life long Fan from TN here!!
Первый раз я забил курицу в 6 лет, свинью забил и разобрал в 14 лет😂😂😂
You guys are really great. I love the way how you explain the process of butchering. Here in Germany the US cuts are getting more & more popular. I'm always using your videos to show my German butcher what I want him to do 😅. Greetings from the State NRW 👍
Scott’s good too, but side by side can really see the difference, your cuts are so much cleaner, purposeful, and precise.
I just watched your bison video and you are missing out on some sales of the tendons. There is an excellent market for all of the tendon from beef & bison. Southeast Asians and the Chinese use the tendon for stock and stew. The tendon is cooked for a long time until it becomes tender and easy to chew. NY & SF are possible markets and Asian communities are happening all across the US. The tendon is considered a delicacy in some cultures.
Theyre already in contact with bulk purchases for that most likely.
Much respect! People need to see where their meat comes from, and the hard work it requires. It’s not just a friendly face behind a counter.
My cousin and I came up to White Feather last Saturday meet Josh and your Niece, really Nice People. Had to get out of there before the Parade Started.We got some Fillets and a little Elk to try. We cooked all on A Blackstone with Scallops, Shrimp all was Great.Would Love to meet all of you. We were staying In Bellville Beautiful Country up there. Really was Nice to See everything Loved Talking to Josh supper Nice young Man.
Oh wow! Thank you for sharing this, Tony. Sounds like you had a really fun time! 🔥
Just amazing! Great job! I had some Bison out in Iowa in 2002 and it was great! I only butcher my whitetail deer that i harvest! I learn so much from this channel! Thank you!
I love watching your videos. Reminds me of my grandfather teaching me how to cut up the elk and deer we would harvest. Would love to see how you raise your bison.
We're sure your grandfather was a pro!
An absolute master class in butchering from Carcass to finished product! Thank you for sharing your knowledge and expertise. No one even comes close!
Wow, thank you!
Not detracting anything from the awesome cutting art, equally exceptional camera work too. Lovely to watch gentlemen!
Loved it guys. When I see Seth and or Scott, I know it's worth the watch. Always click on a notification from your Chanel. Don't change to much plz.
This means a lot!
I havn't gotten 6 minutes in and i'm already loving the video. I like watching these videos because i've always been interested in seeing how the whole carcass is prossesed. The cow video you guys did was great, same with this one. Keep up the good work.
Woohoo! Thanks for the kind comment!
I hit the like button before I even watched this video.😃 love there content
22:28 try using that meat you trim from the ribs for a "humble stew" (my best guess English translation for this old recipe). It's usually done in a cast iron pot (or Dutch oven) over an open fire, but a gas cooking stove works just as well. You chop the meat in 1" cubes, add small cup of vegetable oil, 1-2 minced onions and a generous pinch of salt and stir it in the pot until the natural juices evaporate and the meat starts to sizzle, than add a large cup of wine (doesn't matter what kind) and bring it to a boil, add a fistful of chopped parsley (or cilantro/coriander) and any other vegetables you like in a stew (chopped or sliced, I suggest carrots, parsley root and bell peppers), put the lid on and let it boil slowly for about 2 hours, checking it every half hour or so to add some water when the fluid level drops too low (should just about cover the meat until it's nearly done, than you can let it get as thick as you like).
Works with pretty much any kind of read meat, but bits from the ribs, chest and neck give the best flavor and texture. As you own the carcass you can keep whatever you like and these aren't some expansive prime cuts, so you can give it a try next time you're in the mood for some home cooking.
Stuff looked so delicious I even googled if there is a slim chance of Bison breeders here in Germany. What do you know, turns out there are a handful of them. Ordered from one who keeps them in the open year-round, feeds them only grass and shoots them directly on pasture, so no stress for the animal whatsoever. Stoked to receive the delivery in a couple of days!
How was it?
Butchering much different than us, greetings from South Korea!
I love my Victorinox knife. Great for deer! Thanks for the recommendation.
Victorinox never disappoints!
I've only had ground bison before. After seeing this I'd love to try other cuts.
Always a pleasure to watch true craftsmen at work. You guys do an amazing job.
I love ground bison. It's better than ground beef. I'd love some bison ribeye
Can’t believe I’m just seeing this. It is extremely satisfying, and educating for me considering I split a beef a year and have it butchered.
We are so glad to hear that, Timothy!
Excellent video y'all!!! Thank you so much for this wonderful learning experience. My husband and I watched it together and now we want to try some bison meat!
I find bison to be more forgiving on my gut than beef and pork. Great video!
The absence of fat helps. Sounds like a gall bladder issue. Kept well, and eat well.
I h, have learned an amazing amount from y'all. y'all are great teachers and love how you really explain everything and every cut. My real good friend was my butcher of all my game I get while hunting and professional butcher like y'all. Unfortunately, my friend just passed away unexpectantly from major heart attack, he was my teacher. Now I'm glad y'all are on UA-cam. Thank You
QUALITY ON A DIFFERENT LEVEL, UK
Yellowstone; Bison vs. Tourists. All my money on the Bison.
Great work guys. We don’t have so many bison in England but nice to see you work. A feature on what you do with the trim would be good 👍
what a beautiful video, God bless you all, from Chile, South America
My daddy was a butcher and this video brought back some awesome memories! Thanks, guys!!
That is awesome, Carmen! We're sure your dad can do it 10x much better 🙏
I haven’t eaten any bison in a long time. I love it though when I can find it.
Hope you find some soon, brother 🙏
Excellent.
Greatly appreciate ya'll taking the time and effort to show step by step instructions. I've learned alot from yall doing this.
It's nice to watch professionals doese their things.These bearded butchers are true professionals !! 😁
Wow, thank you!
Watching you guys work is AMAZING. Not only does the meat look outstanding, but your knowledge of how each animal is “put together” and how you butcher them is incredible. I know nothing about it, but can’t help but watch these videos!!!! You guys are truly Masters…
Never been my line of work, but so fascinating and I've learned a helluva lot about the various cuts of meat, and I do love me some bison, along with lamb, duck, pheasant, turkey, pig, venison, beef, etc., lol, even though not many places around where I live sell many of those...would love to make a trip out to check out the place and get me some good meat, bison, of course, when I make my annual trip north, tho I'll be headed a little bit west of you for my vacation...Your cooking comparisons, along with showing just how everything is processed are awesome and I'll be getting some goodies from the web store soon....thanks for sharing what you do, I'll be looking for the next vids....
I love to See the difference between the german cuts and the cuts in the USA. So i can lern a lot.💪🏻
One hour of pure joy and so many notes to take. Flawless work.
Hell yeah !!! Been waiting for this one
Rock on, Julien! How's the vid so far for you? 😉
It’s 1:00 am I’m high I don’t know what events guided me to this random video but I’m so entertained I love life 😂
You guys are the best of the best- so skilled and videos are educational and entertaining. Thank you for sharing your talents - every person that goes to a meat case should watch and take nothing for granted
Just glad to share our knowledge 😉
That would be nice to have a video about all the parts you are cutting off for the look or the taste. What go in the ground beef, are you doing broth, what go directly in the garbage? You are showing us the good and popular cuts, but what are you doing with all the “extra” cuts?
I have really enjoyed this video. It is amazing still to see how you guys make butcher like an art form. It takes a great talent or gift to work with an animal from life to food. The process that you go through to show us is great. Thank you for sharing this with us. I never get bored or tired watching you take an animal from the land to the table.
Our pleasure!
We in formrt eastern Germany put the yellow tendon with other stuff into corned beef. The people here loved it
I just wanted to say thank u for making me so happy by making hr long videos on beef & bison butchering!!!! Ribeyes 4ever!
It's like Christmas every day!!
Thanks bro's!
Be blessed.
So what is the reason behind letting them bulls instead of banding them
Just try nutting a bison…..
Hell yeah brother
Wow …as an American who lives in Thailand; I am amazed how good these bearded dudes are in what they do! Absolutely excellent video. I think one bison can provide enough top quality bison meat to feed the entire American and British ex pats in Thailand ! Keep up the great work dudes.
They have displayed an awesome skill and a professional touch in handling a very difficult the meat of a huge wild bison.
Thanks again for another great processing Vlog!! I definitely enjoy watching your processing Vlogs and you guys do a great job of explaining where all the cuts of meat come from. I have never had bison before but definitely want to try it now.
Our pleasure, Brian! Glad to help share more bison knowledge with our community 🐮
Your videos are awesome I’m in mtn city tn there’s no processing here so after I’ve watched your deer videos I’ve bought a meat bandsaw two electric grinders a slicer and vacuum sealer have it set up can’t wait till deer season to start processing my own deer
Thanks for sharing! Blessed Love ❤️🔥
You guys are true masters of your craft. Thoroughly enjoy watching you all do your thing.
Thanks guys
A pure one of a kind QUALITY CONTENT 👌🏻 ... ♥️ from INCREDIBLE INDIA 🇮🇳
Glad you think so, Mohan!
@@TheBeardedButchers It is ... By the way I am your old Subscriber all the way from INCREDIBLE INDIA 🇮🇳 ... Your videos makes me Happier everytime I get notification 😍🙂
I rember one time I went and brought some elk up to your place. I had a blast being able to check stuff out! I had a great time and love to come back soon.
Awesome video, I have learned a lot about cuts of meat from you guys. Huge yield from that bison....wow! Very cool to see it all on the tables.
It is amazing how much meat one animal yeilds thanks for sharing and taking us along on the journey
Totally mind-blowing!
I don’t mean to sound like a fan boy or whatever
I have been a butcher since I graduated high school, I take pride in my skill. With that being said, you guys are badass. I would love to have come up working with you guys. I watch all your videos multiple times
Keep up the GREAT work fellas, much love
Coming from a fellow meat-cutter, it's an honor!
Thank y’all for the reply. Much love fellas!!!!
I really love these videos. I was wondering if you guys could ever do a video on your packaging process?
Love all your contents very much. Thanks for sharing.
Glad you like them, John! Which one's your favorite video so far?
Been waiting all week for this one
Hope it was well worth the wait!
@@TheBeardedButchers it was for sure! Keep up the good work!
if you had a table showing all the chopped meat as well it be great also a final weight of all usable meat compared to hanging weight!
Y'all make it look so easy. I'm looking to butcher my own game, and eventually pigs, so I've got a lot to learn.
I'm watching this at 03:30 in the morning
Really great video fellas
Totally love you guys. Thanks for sending my seasoning. I'll email you my brisket when it's done at my bbq on the 27th
I love Bison! It's my favourite! If I eat Beef I prefer the Pichana steak, but I'd prefer Bison. I was first introduced to Bison, Elk and Venison at the Grizzly House in Banff, and while the beef in the dish was amazingly high quality....I was a convert that moment to the other three.
Never tried Bison. How is it different to normal beef? I take it’s a lot richer and gamier?
@@matty6848 It's much leaner than beef of course, but I don't find it gamey at all. Especially commercially grown bison that's grass fed. Don't cook it above mid rare! It has a light sweeter flavour that kind of earthy. It melts in your mouth.
@@slkshewolf oh sounds beautiful. See as in in the U.K. we can’t get Bison here or would have to pay extortionate export and import costs etc. we have venison because obviously we do have wild deer especially up in Scotland where registered hunters go and shoot them and yes we can own and buy guns in the U.K., just our laws are a lot stricter than in America. Once a year we go wild rabbit shooting with our shotguns, but tbh as there isn’t that much meat on wild rabbit we usually stew them. Rabbit meat is lovely but a acquired taste and naturally gamey. I would love to try Bison though sounds delicious. Is it much more expensive than regular beef?
@@matty6848 I hope to one day get to the UK myself. Since I have rabbits as pets I don't think I could ever eat one, but yes bison can be more expensive than beef. And depending on where you get it, it can either be only a little more to almost ridiculously more. Unfortunately either way the taste is worth it for the quality :)
We used to eat the beef kidneys growing up in the 60’s. Mom cooked them quite often. Enjoyed the video!
Wow....spent an hour, "mesmerized" by this video.....loved the length.
You Guys are truly awesome 🥰💯❤️
Great stuff guys, love it. Will watch again for sure. love these breakdowns. Plus love the cooking videos. Keep them coming
Feel free to drop suggestions on what should we do for our next breakdown video 😉
Nice to see the experts make it look so dang easy. I'd have to say the camera work is very good as well ! That makes a huge difference in showing how it is really done. Thanks guys
Watching these is relaxing and therapeutic to me. You guys ever think about doing a moose ?
Perhaps if we get our hands on one
I hope they can do a tour of the shop for the people who haven’t had the opportunity to go in person.
You can check our video here: ua-cam.com/video/ehn-1P6mhUI/v-deo.html
I’d definitely like to learn everything from these guys, especially when it comes to butchering certain proteins.
More to come, my guy 😉
I could watch you guys cut meat all day. I think its fascinating how its all broken down. You guys are very good at what you do.
Intimidating Beast! Great work on the Bandsaw makes life alot easier than when your father did it.
See, my daddy busy tumbot Jesus, when he shoulda been doing what they dad did...and buy FRIGGIN butcher shop!!!!🤣🤣 This is amazing. I need a few strip steaks, bison rib... hell, gimme 5 of each of everything u got on that table !!! Amazin!!
Thanks for the great video. We're in the process of building our own butcher shop. We're just planning on doing our own butchering. I've done pork, beef, venison, and chicken so far. We have a neighbor that raises bison and I want to get one to butcher. Your videos are so helpful. Keep up the great work!
That is fantastic! I wish you success with your butchering! 😊
Thank you for sharing on how to butcher a bison which I assume would be just like on cattle ! I really enjoyed watching and learning butchering from your videos !
😊 Excellent footage of your process 100%
Thanks guys! 🥰🤙🏼
Any time!
Liked the respect you showed the assault fluffy cows. I'm in South Dakota where a number of tourists get attacked trying to pet them or getting close photos.
I can’t take my eyes off when i’m watching so satisfying
Not a fan of the soundtrack, but I WON'T miss an episode!!!
You guys are awesome, get out the Traeger and Egg.
Seriously, you guys get us salivating, we need meat!
Your videos make me want to become a butcher tbh, I really love your videos, you guys are awesome!
You can do it!
Thank you for the video. Very informative.
Our pleasure, Carl! Will you be cutting up Bison soon?
@@TheBeardedButchers No but it made me want to try it. You guys are artists with the knives.
Watching a good butcher is like watching a artist with a brush except he is using a knife and saw. Amazing to watch................
"If THAT doesn't scream 'carnivore,' I don't know what does." Hahahaha... excellent comment!!!
Always thorough! Absolutely love your videos.
Thank you so much, Crystal!
My favorite animal 🥰. I’ve never had Bison meat! But still, incredible animals. As always, awesome video you guys ❤️
I never had any but love to try it!
Love watching you guys cut meat! I do my deer but that’s about all my butchering skills!
Right on, Mark!
Excellent Job as usual guys!! Looks like very good eats.
Thanks for watching!