I'm 72 years old and own and use 6 different types of grills and cook everything. I have never seen nor heard a better explanation of what I just saw. Thanks so much!!
I learned something today! I am a Costco meat cutter and never used a meat hook to remove the membrane. Thanks for the lesson!!! Love learning things to save time!!!
I'm learning a lot from their videos, but I'm soooo triggered by how sharp those knives and that band saw have to be to make cuts like that. I've worked in industrial types of environments all my adult life and hand injuries are the most common...and it happens so fast. After I almost lost my thumb, I'm much more safety aware.
Guys I came across your channel last night. I LOVE IT!!! I’m a retired Executive Chef and live in Louisiana. I also am a hunter. I wish your channel was around in 1993 when I was in culinary school. The pride and love you put into your craft is evident. I had to retire in 2012 for medical reasons, it is a blast watching ya’ll and refreshing up on things. OUTSTANDING JOB!!! THANK YOU!!
Watching a master butcher like this with his craft is very satisfying and almost therapeutic. Amazing skills right there! When I hunt big game, I’m totally slow and a bit of a hack at butchering. I literally “butcher” the butchering! I never really formally learned the the art of butchering meat like this.
My 5 year old son loves watching your channel at bedtime with his Dad. We are Australian farmers growing sheep for meat and wool as well as beef. We both love learning new things and putting them into practice. It’s great to learn the different names for cuts compared to here. Thanks for your content it’s great.
I've watched quite a few of your videos as I am a meat cutter in Canada I like to see if there are differences in processes and methods between you guys and how I do things. But everytime what I am most in awe of is how beautifully sharp your tools are. I am quite jealous I am not going to lie. Love the content!
@@richardhy6931 Yes it is a french swiss name, it means: "Vitor's stainless" PS:It is not a play on word (victory) as it does not translate in French (victoire)
I’ve been watching your videos for about a month now. Lots of differences between you and Chinese butchers. I can truely see why your meat is so expensive. You trimming off all the good stuff just to make appearances. I so enjoy your channel. Thank you
With our 367 lb. now hanging, you made a difference for us. Thank you! Had pig production in college (been a while), but needed that 'Bearded Butchers' class in rib cuts. I know exactly what we need now and how to do it (someday ourselves). Thank you. You right, it is confusing... you helped greatly.
I used to be a butcher. Worked both in a small slaughter house, and back in the 1970-80’s at Winn-Dixie. There is a shortage of this knowledge now. Hardly any real butchers left in the retail level. Most guys I e found in all the grocery stores are ignorant of how the animals are designed. Great tutorials from you guys! I enjoy and reminisce of the old days.
Its not so much ignorance as its lack of care for paying to educate employees. Shops and stores do not pay apprectice meat cutters to take any courses to learn anything like they did in the old days. Now days you have to learn from your old ass, impatient, senior journeyman meatcutters that dont care to help you because they have their own tasks to do and arent trained to be a sufficient teacher anyway. So yah its all bad lol you have actually care about learning butchering and take your own time to watch videos like this to actually learn anything. Stores are all vac bag primal cuts now, no grocery stores are hanging carcasses in the back anymore.
@@HumbolSkitso I think there is a huge difference between a small meat market butcher and a factory butcher that cuts meat for the grocery store. How many young folks choose a butcher as a trade? Most of the meat markets that I can think of are all were multi generational, 75% of them have closed up over the past 40 years because the kids didn't want anything to do with the family business.
I want to tell you guys that your meat coolers, and cutting room are the cleanest I’ve ever seen. That as you guys know is crucial to not having contamination or bacteria problems. I just want to say Job Well Done!!! I absolutely love your videos, I get to relive my passion watching these videos. Thanks Guys!!!
Im an absolute newbie when it comes to cuts of meat and different ways to prepare them. i just purchased a smoker and am trying to expand my cooking techniques. After watching this video I feel like I will have a better understanding of what I'm looking at while walking down the meat cases in the supermarket! Thanks for the info and you definitely have a new follower.
I'm certainly not a butcher in any sense of the term, I'm one of these people that prefers the Country Style ribs. IMO, they smoke really well, retain their moisture and absolutely love them. You just answered the question I've always had about where they came from on the pig. No wonder I like them as much as I do. You guys are without out a doubt the most educational as well as absolute masters of the craft. Bravo and keep up the good work and just wish your place was closer, I'd be a regular for sure.
A lot of country style ribs you find at stores are actually shoulder cuts, especially the boneless variety. As long as they are labeled "country style loin ribs" this is exactly what you should be getting, and they are awesome. Great cut of meat. Rib meat is hard to beat on a hog. I'm glad they showed the actual country style the way they were intended to be, before some folks started basically cutting pork steaks out of the shoulder and calling it country style ribs as well later on.
I've known this forever because my grandpa was a butcher. Thank you for educating the people that don't know the process. Great video! I'm 62 and we always butchered our own meat.
I'm amazed. What a great educational video! I do charcuterie, but don't butcher. I always wanted a better understanding of butchering a pig. Fantastic! Thumbs up!
Wow! That is just fascinating to watch the skill that you display cutting the meat into recognizable pieces from the market. I learned just how many products come from the side of a pig (not just the ribs). Thanks for a well-laid out video. Hats off to ya...and a thumbs up!
growing up with freerange pork meat, my must beloved part is ribs, the small ones to be more exact, its all about the flavor and bones, also eating with hands. This vid is a tribute, thanks.
I wrked as a utility worker at a small meat packing plant and was facinated by the butchers and thier speed on breaking down various carcasses. I prefer pirk over beef, so i appreciated this video. Fine work👍
Great video! The sharpness of your kives always amazes me. I will say though that every time I see that band saw I shudder thinking about what could happen to the careless!
I was a retail meat cutter for 36 years until disability took me out. I always enjoyed cutting meat, teaching an apprentice(and more then a few managers) how to cut meat. Hated just about everything else about working in a store setting in Houston. Watching this video took me back. Thanks for the memories.
None of the nearby supermarkets have butchers. I worked at an A&P as a kid. The butchers worked in a refrigerated shop and could produce some real nice cuts of meats. They were a skilled group of men.
That band saw is amazing. I've only ever used the old band saw in our wood shop class, and that thing took forever to get through soft pine. I couldn't believe how smoothly it went through that pig.
Another great video to help us when we go to purchase pork ribs. You guys have really educated me on cuts and what parts the cuts come from. Also, the difference between a butcher or a meat cutter. I save your videos to look back on to refresh my memory so that I can know what I am asking for and what I should be able to expect from the place where I get my meats from.
I live I Denmark, my grandpa and my dad where buthers, old school. They bought and proces'd all of the animals. Nice to see that you are doing the same. Really good craftsmanship. ❤
Great teaching! I love to make my own bacon, and find that 'rib' portion of the belly really tasty. Now I see why! Thanks for sharing the knowledge. Never knew what the difference was between baby back and spare ribs, and you made it crystal clear in 10 minutes.
When I was kid , I use watch my Grandfather process hogs and I learn most of port chacuterie knowledge from watching him. 30 years later, I use this when processing wild hogs I hunted in So and Central Florida.
Thanks for displaying how the country style ribs came about, I was always a bit confused about that in the past cause there are only so many ribs per pig, right. I like slow cooking them down seasoned then shredded for burritos or enchiladas.
We use boneless country style at work and cut them into 2x2 squares and coat them in bbq rub. Couldn't keep them on the shelf during Father's day. Absolutely delicious
Really enjoy your videos and have learned a lot along the way. What I like most is the genuine respect y’all show for animals and their gift as you work. Thank you, take care and God bless.
I've butchered my own meat many times(not with nearly as much grace and skill as you guys)and know ribs very well... but...I always learn a little bit more everytime I watch you guys perform your art.
Thank you so much sir. Wonderful to see someone who has mastered their craft. Gotta watch this another time or two because I lose track of where you are in the pig. So silly that my grocery store sells racks of ribs for $10.99 a lb while selling country short ribs for $4.99 a lb. I suppose its all about marketing and people want to see bones when they buy ribs - there’s so much more meat on the country short ribs and I’ve always found them to be a delight.
I’m not a butcher but I love to cook and I love pork ribs the most. Your tutorial makes me appreciate more my cooking skills and increases my desire to learn more different pork ribs recipes! Thank you!
I don't think you guys were ever rookie butchers even when you were rookie butchers. I must say, these are some of the most enjoyable and informative vids, I've ever seen. I've been hooked on them for awhile now. Thanks for the great content as well as the wonderful atmosphere in which you provide it.
Here I go again binge watching a processing video again by yalls truly Could you guys do a video on "my rookie days" explain what mistakes you've made in the butcher business. Funny moments etc
I am retiring in a few years and am looking to do my own butchering for myself and family. Keep making the video's. I have so much more to learn to become efficient.
St Louis is full spare ribs with the tips removed. Full spares are significantly cheaper than St Louis in the grocery if they have both. Full spare at around $2/lb St Louis have tips removed with one knife slice and $.50 to $1 dollar a pound cost added. Check it out in your local markets. I always get full spares.
Great video. I usually get the full rack of spare ribs and make my own St. Louis style. They are usually cheaper and I save the trimmings to make my own pork stock.
wow!.......one of the most informative videos on rib cuts that I've seen.......concise, no bs.....just right to the point......I learned a lot watching this......
It may be the influence of my Depression Era Dad, but I couldn’t help but think about what all the “discarded” cuts could be used for. Whether it was the fat or the boney bits i bet there are a ton of ways to use those bits that these guys know how to use. Every time he said “square ‘em up” i was like, “i want that part you are tossing to the side!”
@luis c Yep, that is why I said that regarding the Bearded Butchers that "there are a ton of ways to use those bits that these guys know how to use." They know this stuff and I would like to know some more of their professional knowledge about using non optimal cuts. That is stuff my Dad and Mom took for granted since they grew up in the depression. But I did not think to ask until they both were gone.
I've been loving these vids. I'm a meat cutter by trade, and watching you guys having fun just helps push me to advance my own craft. Even though I'm just a boxed meat guy.
My mother when I was growing up and now myself have been cooking country style pork ribs all different ways for years, oven, grill, pressure cooker, slow braise, smoker, etc. etc. but until now I couldn't have told you where they came off the pig. Thank you so much for breaking it all down. Pun intended!
Dude, country style ribs in a crock pot or oven for a few hours in some mustard bbq sauce and with red beans and rice and Mac salad is probably my favorite meal ever.
@@wallywest4274 probably not professionally. I doubt they sell stock. Most butchers in my experience give away or sell the bones for cheap, or simply discard them.
I like that you pull the membrane off before your ribs hit the store. I always have to do it at home. Not that it's a real pain to do or anything, but is nice to not have to.
Interesting to see what you did. I'm an retired german butcher an it is great to see your way to do it. In Germany everybody wants to have "St.Louis Style Ribs on the grill. Great video.
Thanks for the smaller video! I love your detailed walk-through/long-videos, but it definitely feels like many individual parts could become smaller video guides to help people with specific information! As one bearded guy to the next, appreciate you guys!
I came here because I knew nothing about the different types of ribs but I'm determined to learn how to cook them, it wasn't until I was shopping for them that I realized there were so many different kinds. I completely understand why butchers need so much training.
Technically those are loin back ribs. The term "Baby back ribs" was coined for super small loin back ribs (under 2 lbs total rack weight). That were being sold by chain restaurants several decades ago. Now it has simply become common for all loin back ribs to be called baby back ribs even though the average weight of a rack of loin back ribs is now ~3 lbs or more. It is almost impossible to walk into a grocery store and find loin back ribs under 2lbs a rack nowadays. You can compare this "re-naming" to the facial tissue everybody calls "Kleenex". Kleenex is a brand of facial tissue, yet every brand of facial tissue is now referred to as Kleenex. Now even a google search will not get you this information very easy as most web sites are calling Loin backs and baby backs "the exact same cut". They were originally not considered the same cut due to the difference in rack weight and size. A lot of that info has been scrubbed from the web.
I'm not a butcher. But as a pretend butcher of 33 years, I can say as a pretend seasoned veteran, these guys are legit and you can see it in their work.
I'm 72 years old and own and use 6 different types of grills and cook everything. I have never seen nor heard a better explanation of what I just saw. Thanks so much!!
I'm In Complete Agreement With You That Was Very Educational In A Very Simple Format !!
P.S. Your BBQ Story Sounds Just Like Mine ..🇺🇸😉👍
This is why I love UA-cam. People showing us and everyday people showing us their passions. Love it.
We're very passionate at what we do 😉
I learned something today! I am a Costco meat cutter and never used a meat hook to remove the membrane. Thanks for the lesson!!! Love learning things to save time!!!
Jan I was a butcher for years too and never used the meat hook for anything lol it was more or less a wall decoration lol
bah at my supermarket they leave that on. Cheeky buggers.
You guys at Costco do a damn fine job with your meat! My favorite place to get meat!
@@seandrewevery Thanks Sean
@@robbiefrasier9036 meat cutter myself, wish I was a butcher, but always looking for time saving techniques
Never realized how much skill, knowldge and talent went into being a good butcher. Hats off to you gents, keep up the amazing work!
Thank you, Sam! Will do!
Love these videos! Learning a lot, and I’m a butcher! Ha
I'm learning a lot from their videos, but I'm soooo triggered by how sharp those knives and that band saw have to be to make cuts like that. I've worked in industrial types of environments all my adult life and hand injuries are the most common...and it happens so fast. After I almost lost my thumb, I'm much more safety aware.
@@countreekidd a dull knife is more dangerous than a sharp one!
This a great video. I’m wondering what are the pork short ribs? I’ve seen those being sold here (vietnam) but I’m not sure where they’re from
I was a retail butcher/market manager for 25 years. This is exactly how we cut and merchandised ribs. Great presentation.
Really impressed by how professional and easy you make this look. A true master of your craft
That's for sure, how they Make this look Easy... This is a real art and they have incredible skill. Very impressive!!
Guys I came across your channel last night. I LOVE IT!!!
I’m a retired Executive Chef and live in Louisiana. I also am a hunter. I wish your channel was around in 1993 when I was in culinary school. The pride and love you put into your craft is evident. I had to retire in 2012 for medical reasons, it is a blast watching ya’ll and refreshing up on things. OUTSTANDING JOB!!! THANK YOU!!
Watching a master butcher like this with his craft is very satisfying and almost therapeutic. Amazing skills right there! When I hunt big game, I’m totally slow and a bit of a hack at butchering. I literally “butcher” the butchering! I never really formally learned the the art of butchering meat like this.
My 5 year old son loves watching your channel at bedtime with his Dad. We are Australian farmers growing sheep for meat and wool as well as beef. We both love learning new things and putting them into practice. It’s great to learn the different names for cuts compared to here. Thanks for your content it’s great.
Thank you for tuning in! Say hi to your 5-year-old for us, please! We'll produce more videos for sure!
Thanks for your time to teach others to know all about meat God bless you .. brother
Love how you guys take the time to explain it all from start to finish! Always learning something watching your videos!
I've watched quite a few of your videos as I am a meat cutter in Canada I like to see if there are differences in processes and methods between you guys and how I do things. But everytime what I am most in awe of is how beautifully sharp your tools are. I am quite jealous I am not going to lie. Love the content!
victronox knives are some of the best
Is it supposed to be Victorinox Knives?
@@richardhy6931 Yes it is a french swiss name, it means: "Vitor's stainless"
PS:It is not a play on word (victory) as it does not translate in French (victoire)
I’ve been watching your videos for about a month now. Lots of differences between you and Chinese butchers. I can truely see why your meat is so expensive. You trimming off all the good stuff just to make appearances. I so enjoy your channel. Thank you
Just a home cook, but I feel like what I learn from your channel changes how I cook meat. Thank you so much! You guys are fantastic
You know...you guys are the only YT channel where I hit "Like" and THEN watch the video. Great work, love watching y'all!
This means a lot, Mark! We're grateful! 🙏
That's a solid approach I never considered. Like first. Who knew lol.
With our 367 lb. now hanging, you made a difference for us. Thank you! Had pig production in college (been a while), but needed that 'Bearded Butchers' class in rib cuts. I know exactly what we need now and how to do it (someday ourselves). Thank you. You right, it is confusing... you helped greatly.
Glad we could help!!
I love that you still do old school country style off the loin. These days most country style are made from the shoulder butt.
I used to be a butcher. Worked both in a small slaughter house, and back in the 1970-80’s at Winn-Dixie. There is a shortage of this knowledge now. Hardly any real butchers left in the retail level. Most guys I e found in all the grocery stores are ignorant of how the animals are designed. Great tutorials from you guys! I enjoy and reminisce of the old days.
Tell me you are from the South.....Winn Dixie!
@@dentside78 yep ours sold out last year and now it's called Sunstop Market.
Its not so much ignorance as its lack of care for paying to educate employees. Shops and stores do not pay apprectice meat cutters to take any courses to learn anything like they did in the old days. Now days you have to learn from your old ass, impatient, senior journeyman meatcutters that dont care to help you because they have their own tasks to do and arent trained to be a sufficient teacher anyway. So yah its all bad lol you have actually care about learning butchering and take your own time to watch videos like this to actually learn anything. Stores are all vac bag primal cuts now, no grocery stores are hanging carcasses in the back anymore.
So true, I've been cutting meat for 14 years and the only time I have seen a side is on UA-cam. All boxes of primals
@@HumbolSkitso I think there is a huge difference between a small meat market butcher and a factory butcher that cuts meat for the grocery store. How many young folks choose a butcher as a trade? Most of the meat markets that I can think of are all were multi generational, 75% of them have closed up over the past 40 years because the kids didn't want anything to do with the family business.
I really appreciate butchers after watching this. So much skill and knowledge.
I want to tell you guys that your meat coolers, and cutting room are the cleanest I’ve ever seen. That as you guys know is crucial to not having contamination or bacteria problems. I just want to say Job Well Done!!! I absolutely love your videos, I get to relive my passion watching these videos. Thanks Guys!!!
Takes me back to my meat processing days. Went from cutting meat to full time ministry. Thanks for the video.
Quite the different skills
Amen!!!!
Spent about 15 years at it myself. Kinda miss it.
Nobody cares about your invisible friends.
Im an absolute newbie when it comes to cuts of meat and different ways to prepare them. i just purchased a smoker and am trying to expand my cooking techniques. After watching this video I feel like I will have a better understanding of what I'm looking at while walking down the meat cases in the supermarket! Thanks for the info and you definitely have a new follower.
You can do it!
Why he didn't identify the rib tips off the saint louis style?
So I have worked in the OR for 25 years, Your knife skills are better than most surgeons. Very nice work. Love the videos.
And they charge less too.
I'm certainly not a butcher in any sense of the term, I'm one of these people that prefers the Country Style ribs. IMO, they smoke really well, retain their moisture and absolutely love them. You just answered the question I've always had about where they came from on the pig. No wonder I like them as much as I do. You guys are without out a doubt the most educational as well as absolute masters of the craft. Bravo and keep up the good work and just wish your place was closer, I'd be a regular for sure.
Glad we were able to answer your question!
A lot of country style ribs you find at stores are actually shoulder cuts, especially the boneless variety. As long as they are labeled "country style loin ribs" this is exactly what you should be getting, and they are awesome. Great cut of meat. Rib meat is hard to beat on a hog. I'm glad they showed the actual country style the way they were intended to be, before some folks started basically cutting pork steaks out of the shoulder and calling it country style ribs as well later on.
Seth and Scott are masters of their craft but shout out to Sean for making them look soooo good!! Fantastic work my dude!!
Much appreciated!
I've known this forever because my grandpa was a butcher. Thank you for educating the people that don't know the process. Great video! I'm 62 and we always butchered our own meat.
I'm amazed. What a great educational video! I do charcuterie, but don't butcher. I always wanted a better understanding of butchering a pig. Fantastic! Thumbs up!
Wow! That is just fascinating to watch the skill that you display cutting the meat into recognizable pieces from the market. I learned just how many products come from the side of a pig (not just the ribs). Thanks for a well-laid out video. Hats off to ya...and a thumbs up!
You bet 🔥
Hi There,
Ive been a butcher 35 years ,you guys are ambassadors for the meat industry 👏👏
growing up with freerange pork meat, my must beloved part is ribs, the small ones to be more exact, its all about the flavor and bones, also eating with hands. This vid is a tribute, thanks.
I wrked as a utility worker at a small meat packing plant and was facinated by the butchers and thier speed on breaking down various carcasses. I prefer pirk over beef, so i appreciated this video. Fine work👍
Great job explaining the different kind of ribs. Y’all make it look so simple!
Thank you! The differences between these cuts has always been so confusing!
Great video! The sharpness of your kives always amazes me. I will say though that every time I see that band saw I shudder thinking about what could happen to the careless!
I was a retail meat cutter for 36 years until disability took me out. I always enjoyed cutting meat, teaching an apprentice(and more then a few managers) how to cut meat. Hated just about everything else about working in a store setting in Houston. Watching this video took me back. Thanks for the memories.
These guys are masters of their trade. It really is amazing watching you work. Thank you for sharing.
None of the nearby supermarkets have butchers. I worked at an A&P as a kid. The butchers worked in a refrigerated shop and could produce some real nice cuts of meats. They were a skilled group of men.
Grew up eating country style ribs (because they are cheap!), but never understood how they connected to the other rib cuts. This video is great!
That band saw is amazing. I've only ever used the old band saw in our wood shop class, and that thing took forever to get through soft pine. I couldn't believe how smoothly it went through that pig.
Another great video to help us when we go to purchase pork ribs. You guys have really educated me on cuts and what parts the cuts come from. Also, the difference between a butcher or a meat cutter. I save your videos to look back on to refresh my memory so that I can know what I am asking for and what I should be able to expect from the place where I get my meats from.
Great video tutorial for both up and coming butcher and simple carnivores like myself. Thanks!
It's very impressive how this guy is so accurate... Every move he makes is like art!
so fluid its beautiful
I live I Denmark, my grandpa and my dad where buthers, old school. They bought and proces'd all of the animals. Nice to see that you are doing the same.
Really good craftsmanship. ❤
being a butcher looks like so much fun
What a lesson in pro butchery and pork ribs. I want my baby backs! I have three racks ready for the Traeger for Father's Day tomorrow. Thanks, BB's!
Great teaching! I love to make my own bacon, and find that 'rib' portion of the belly really tasty. Now I see why! Thanks for sharing the knowledge. Never knew what the difference was between baby back and spare ribs, and you made it crystal clear in 10 minutes.
Rock on!
Me neither, I always thought it was the spare ribs cut down prettier.
When I was kid , I use watch my Grandfather process hogs and I learn most of port chacuterie knowledge from watching him. 30 years later, I use this when processing wild hogs I hunted in So and Central Florida.
I learn something every time I come here, thank you for breaking it down and explaining it.
Great video guys. I love my membrane on, no binder, just rub, no sprits, lot's of smoke hot and fast or low and slow it's all great!
Thanks for displaying how the country style ribs came about, I was always a bit confused about that in the past cause there are only so many ribs per pig, right. I like slow cooking them down seasoned then shredded for burritos or enchiladas.
Totally know what you mean! Glad our videos help! 🙏
We use boneless country style at work and cut them into 2x2 squares and coat them in bbq rub. Couldn't keep them on the shelf during Father's day. Absolutely delicious
I'm a rookie butcher and that's why I'm watching, thank you!!!
This is the 2nd of your videos I have watched and it is plain to see you are a master at your craft!
Nice! Which one's the first you watched and how was it? 😉
Really enjoy your videos and have learned a lot along the way. What I like most is the genuine respect y’all show for animals and their gift as you work. Thank you, take care and God bless.
I've butchered my own meat many times(not with nearly as much grace and skill as you guys)and know ribs very well... but...I always learn a little bit more everytime I watch you guys perform your art.
Thank you so much sir. Wonderful to see someone who has mastered their craft. Gotta watch this another time or two because I lose track of where you are in the pig. So silly that my grocery store sells racks of ribs for $10.99 a lb while selling country short ribs for $4.99 a lb. I suppose its all about marketing and people want to see bones when they buy ribs - there’s so much more meat on the country short ribs and I’ve always found them to be a delight.
I love baby back ribs and was so glad I watched this video. So pleasurable to watch a skilled person at work.
I’m not a butcher but I love to cook and I love pork ribs the most. Your tutorial makes me appreciate more my cooking skills and increases my desire to learn more different pork ribs recipes! Thank you!
This is absolutely the best breakdown video of ribs .
What a terrific guide clear and concise
Finally I understand which part is what. This video is gold.
Thank you!
Glad this helped!
I don't think you guys were ever rookie butchers even when you were rookie butchers. I must say, these are some of the most enjoyable and informative vids, I've ever seen. I've been hooked on them for awhile now. Thanks for the great content as well as the wonderful atmosphere in which you provide it.
Thank you Gentlemen, I have learnt a lot on how to cut and what to look for in the store...
Great to hear!
Here I go again binge watching a processing video again by yalls truly
Could you guys do a video on "my rookie days" explain what mistakes you've made in the butcher business. Funny moments etc
I am retiring in a few years and am looking to do my own butchering for myself and family. Keep making the video's. I have so much more to learn to become efficient.
St Louis style is where rib tips come from!
St Louis is full spare ribs with the tips removed. Full spares are significantly cheaper than St Louis in the grocery if they have both. Full spare at around $2/lb St Louis have tips removed with one knife slice and $.50 to $1 dollar a pound cost added. Check it out in your local markets. I always get full spares.
The boning knife is so sharp and he is so skillful. It's a good lesson indeed.
Great video. I usually get the full rack of spare ribs and make my own St. Louis style. They are usually cheaper and I save the trimmings to make my own pork stock.
I was gonna say, what about all them trimmings...and that fat!
The trimmings of the St.Louis rib cut are called the rib tips. You can smoke them as well and it’s some good eating!
wow!.......one of the most informative videos on rib cuts that I've seen.......concise, no bs.....just right to the point......I learned a lot watching this......
It may be the influence of my Depression Era Dad, but I couldn’t help but think about what all the “discarded” cuts could be used for. Whether it was the fat or the boney bits i bet there are a ton of ways to use those bits that these guys know how to use.
Every time he said “square ‘em up” i was like, “i want that part you are tossing to the side!”
They don't throwaway anything. They usually use it as ground beef or soup bones.
@luis c Yep, that is why I said that regarding the Bearded Butchers that "there are a ton of ways to use those bits that these guys know how to use." They know this stuff and I would like to know some more of their professional knowledge about using non optimal cuts. That is stuff my Dad and Mom took for granted since they grew up in the depression. But I did not think to ask until they both were gone.
Rib tips.....yummy 😋
Pretty sure none of those go to waste. In Philly, those pieces are used to make scrapple, of course!
Those trimmings wind up in sausage or ground pork!!! Nothing is wasted❤
I work for a pork processor and spent some time on the cutting floor. Learned something today.
Moved on to packaging as it's warmer.
Loved watched this while eating country ribs. Up here in Massachusetts they’re dirt cheap and so good
So lucky!
When you say “dirt cheap”, how much are we talking per pound?
@@willkelley6370 .99-1.79 a lb. For context st Louis ribs are 4.99 and baby back are 5.99.
@@cmcurran5 Wow! That is dirt cheap! Here in Memphis, country style is over $4/lb, with the other two in the same price range. So Jealous!
@@willkelley6370 I don’t understand why but I’m not complaining!
Country Style ribs are just about my favorite cut of pork! Season them up and grill them! So good!
I've been loving these vids. I'm a meat cutter by trade, and watching you guys having fun just helps push me to advance my own craft. Even though I'm just a boxed meat guy.
Full rack spareribs are my favorite. And I have no problem with sacrificing the baby backs for country style.
I see your point and I agree! 🤤🥩 Couldn't resist those!
My mother when I was growing up and now myself have been cooking country style pork ribs all different ways for years, oven, grill, pressure cooker, slow braise, smoker, etc. etc. but until now I couldn't have told you where they came off the pig. Thank you so much for breaking it all down. Pun intended!
Same! Buy these all the time.
Works great stewed, too.
Thanks for the great video. It brings back memories of me helping my dad butcher when I was 9 years old on the homestead. I am 72 now.
When I was a kid working in a butcher shop, we cut the large chops then split them 3/4 through and folded them in half for country style ribs.
Dude, country style ribs in a crock pot or oven for a few hours in some mustard bbq sauce and with red beans and rice and Mac salad is probably my favorite meal ever.
Has there been an episode about what you do with the scraps? Can't imagine anything going to waste. Just curious, but couldn't find a video on it.
Sausage
@@dwoodstwin do they make stock with the leftover bones?
@@wallywest4274 probably not professionally. I doubt they sell stock. Most butchers in my experience give away or sell the bones for cheap, or simply discard them.
We cook them afterwards since we want to make sure we don't waste anything. 🥩
Excellent video. Clear, concise and to the point. Anyone who did not learn something simply isn't trying.
I'm fighting the urge to go out back and start some charcoal and cook something, anything! I wish I were their neighbors!
Beautiful demo. Love the practical explanation and mirrored comparison!
My wife asked me "Why are you always watching this "Meat Show?" I'm trying to get her on board lol.
Right on! Show her our Home-made Bacon video! 🥓🥓🥓 No one can resist bacon!
That sucks mine was into it the first video lol
Awesome video very informative
How can you NOT WATCH IT LOL….I’m a 65 yo woman & I find it so interesting & satisfying lol 😂
Good luck bro! LOL
I like that you pull the membrane off before your ribs hit the store. I always have to do it at home. Not that it's a real pain to do or anything, but is nice to not have to.
THIS WAS SO HELPFUL!!!!
Thanks!
I'm so glad!
Interesting to see what you did. I'm an retired german butcher an it is great to see your way to do it. In Germany everybody wants to have "St.Louis Style Ribs on the grill. Great video.
Dude, you are freakin incredible with a knife and an animal….
Thanks! Years of practice pays off!
Thanks for the smaller video! I love your detailed walk-through/long-videos, but it definitely feels like many individual parts could become smaller video guides to help people with specific information!
As one bearded guy to the next, appreciate you guys!
Always a pleasure to teach, Marshall!
Economy is so rough that we've resorted to making boneless ribs
Thanks!
Appreciate the information as always guys! Take care.
Wow! Thank you so much, Doug! We really appreciate it!
I came here because I knew nothing about the different types of ribs but I'm determined to learn how to cook them, it wasn't until I was shopping for them that I realized there were so many different kinds. I completely understand why butchers need so much training.
Fantastic video, great way to understand ribs
Sending thanks ❤️ from the UK
Technically those are loin back ribs. The term "Baby back ribs" was coined for super small loin back ribs (under 2 lbs total rack weight). That were being sold by chain restaurants several decades ago. Now it has simply become common for all loin back ribs to be called baby back ribs even though the average weight of a rack of loin back ribs is now ~3 lbs or more. It is almost impossible to walk into a grocery store and find loin back ribs under 2lbs a rack nowadays. You can compare this "re-naming" to the facial tissue everybody calls "Kleenex". Kleenex is a brand of facial tissue, yet every brand of facial tissue is now referred to as Kleenex. Now even a google search will not get you this information very easy as most web sites are calling Loin backs and baby backs "the exact same cut". They were originally not considered the same cut due to the difference in rack weight and size. A lot of that info has been scrubbed from the web.
SUPER informative and very helpful for folks who haven't seen how a whole animal is broken down. Great video!
I'm not a butcher. But as a pretend butcher of 33 years, I can say as a pretend seasoned veteran, these guys are legit and you can see it in their work.
🤣🤣🤣 I like how you put that respect
It's amazing to watch someone who is truly good at what they do.
Im in the Philippines, the pig is just hacked up into chunks with a machete, imagine eating pork and spitting out bone shards like fishbones.
You're good. I like your knife skills. I finally learned the difference between pork ribs,thanks
Don't know if I'm more impressed by your skills or your tools. Ok - it's the skills. Very educational.
Thank you for educating me on your craft! Much respect and blessings to you and your beard bros!