PRIME Beef VS CHOICE Beef Steaks | The Bearded Butchers
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- Опубліковано 1 бер 2023
- In todays video Seth and Scott will be comparing USDA Prime Beef VS USDA Choice Beef! The USDAs grading system (prime, choice, select) will help you the consumer find the absolute best eating experience in a cut of meat. We're going to be cutting two differently graded beef carcasses, showing you the difference between the grades, and why the USDA grades PRIME as the best!
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I am in no means a real butcher, but I am a Publix "butcher" aka meat cutter. This job is only part time for extra cash but with anything I do I try to learn the most I can about it. Watching you guys has changed the way I look at my job and when I do our retail cuts. Having the ability to break down each and every cut to a customer or apprentice cutter and all the smaller details like prime vs choice, grass fed vs grain, etc is a game changer. I receive constant applauds from customers. Glad I found your channel
Q
I so wish my local grocery stores had butchers who knew what they were doing. So unhelpful. They have tall countertops and try to hide behind those so it's a pain to get their attention to even ask for something 🤬
We loves us some Publix! Keep up the good work!
Love Publix. You guys take pride in what you do.
Respect! 🫡
I waited on tables in a steakhouse for a few years in Las Vegas and our room specialty was our prime rib. The casino took a huge hit on the food costs because the owner liked to see customers walking around the slots with what was left of their prime wrapped up in foil. That's where I learned what we called the large and small eye. And I loved that small eye end of the rib. It was fun bringing out a bone in prime rib over an inch thick.What was even more fun was slipping the cooks a few buck and getting a piece myself. This was Vegas back in the day when food was cheap and management looked the other way. The old days for sure.
I'm grateful for the "full disclosure". When you took the steaks off the grill, I thought they were cooked to a perfect medium rare. When you cut them I was confused as to how they were medium well. I appreciate your honesty.
My Dad was a USDA meat inspector (started out as a butcher) in the 60s and 70s. I remember his stamps and how he smelled like beef when he came home from work. I was raised on the best meat products! I have been on the carnivore diet for over a year, Beef butter bacon and eggs🤗
Throw in some chicken and sausage and that’s my exact diet too😂
Great info
How's your cholesterol? Not being sarcastic genuinely curious
@@indiadeadly I did this diet also and my cholesterol went so high i was put on Rosuvastatin because i was fixing to have a heart attack! But this diet did reduce my A1c sugar levels to pre diabetic stages from being type 2 diabetic. Now i eat lean meats with low G.I. vegetables and lots of lentils! :)
@@indiadeadlycholesterol is not the enemy we've all been told it is. Studies show that people with low cholesterol died earlier than those who elevated cholesterol. Take a look at Dr Ken Barry and Dr Anthony Chaffee.
Thanks for the lessons between prime and choice cuts, you don't know how much you're both educating us mere mortals. I love my steaks so it helps when visiting our local butchers to watch out for, they look so delicious coming off the grill.
Our pleasure!
unfortunely I'm way to picky with my steaks! plus my family bought a grass feed "half" so its even worse going to the store (lean ground beef ) is cheap meat now ignorance is bliss😋
I was at the local Rural King last week and they now have Bearded Butcher seasonings. Can't wait to try them out!
Woohoo! Enjoy!
My brother studied to be a butcher, I loved watching him at work. Love watching your skills!
I know a Butcher, Watching Him Cut, and Separate the Mussels, There’s Truly a Skill, Like Art.
Love how you cut them all the same thickness. I hate going into the shop, getting two steaks and get them home and they aren't the same size so they finish cooking at different times.
Im satisfied with whatever I can afford right now 😔
Buy some chopped stew meat $6 lbs and stir-fry quickly on super high heat with animal fat of choice. Best option on a budget. Delicious 😋
@Jason Nicol Sounds delish! Ill have to try it. Thank you sir
I highly recommend flank steak. It's 3x cheaper than rump
Don’t feel alone my friend. I know that one day I will be able to eat prime grade ribeye EVERYDAY! 🙏 Including ribeye cap steak . 🤩
@@sublimetulips6771 don't waste your money, Choice NY Strip with butter is better!
Intelligent AND articulate. Thanks for sharing the knowledge. I tip my hat to you both.
You two both certainly know your way around the shop. I'm amazed as to how quickly you can carve up a side of anything, while spending time making sensible and informative videos for us laymen as you're cutting. Thanks!
omg! you gave the dog the best part
Thank you for taking the time out to cut the meat in front of us with your skills and very informative👍!
You bet! Thanks Ed!
Excellent video!!! Very educational but now I’m hungry!! 😂
I have learned a lot watching your videos. Always clean,quick and professionally done.
We definitely need more of Charlie. He looks like a connoisseur of fine meats.
After processing my own deer for my first 2 hunting seasons the more I appreciate good knife work. I definitely couldn’t be a butcher for a living.
My favorite parts of the ribeye are that triangle of meat and fat at the tip of the ribeye which is close to the short rib area( which when you french cut removes that triangle part of fat and meat) And the Butcher cap spinalis cap! I always eat the triangle of tiny meat and fat first then the ribeye and then I save the spinalis for last!
Very good video guys! I just love watching you cut meat 500% better than I ever could!
Wow, thanks!
Definitely see the difference .I raise all my own meat and hunt so I enjoy what is on my table. Choice or prime it's all good to me .
I've learned so much from you both. I easily could tell the difference after Seth broke down the prime and choice cuts. Thank you both so so so much for sharing this with us. Now I can teach and show my kids what to look for when they go shopping for me.
Thanks for watching! Show your kids our videos!
More importantly, knowing the difference between Select and Choice because many grocery stores and other outlets will have select beef in their meat cases. If folks don't understand the difference they will buy the less expensive cut not knowing its likely not worth what they are selling select grade for. Choice is always the best value.
Every time I’m on here just blown away by the knife work!
Grilled prime looks buttery tender and... I bet it was absolutely delicious.
*The Bearded Butches* Great topic fellas, here in Ct. there's a big difference. Thank-you for taking the time to speak on this subject. GOD Bless.
That was awesome watching you guys, love your utube channel. Learning alot from you both. Thank you so much for sharing and taking me along on your adventure.
Really appreciate it
Aloha from Hawaii
Excellent video and thank you for covering this topic! I really didn't know the reason on grading of USDA. Due to a health condition I will always chose the choice now. In fact I have to avoid ribeye steak because of the fat content and will buy leaner steaks. I have been doing pretty well with the flat iron steaks that were in your Bearded Butcher's top 6 steaks video! Thanks guys!
Sounds like bison would be perfect for you. Have you tried it?
First time commenting. Thank you guys. I have been watching your videos for years. I enjoy learning from you. Please keep up the videos of your great work.
I enjoy watching you break down the carcass, sections and cuts. I'd like to see you break out the bone-in rib steak,
if it's in one of your videos already, please let me know. Thanks!!
Always great videos! Thank you
Greetings from Germany. Awesome Contant. I ve already learned so much 🙂
Thanks for watching!
GREAT VIDEO!!! Extremely informative and simply eye opening. Thank you Guys ever so much!
Thanks for tuning in, Shelton!
That, “prime,” cut looked FANTASTIC! I personally don’t really need or want any more fat in the marbling. That’s awesome. Any more and it’ll have less beef flavor.
Damn yall really putting out the questions I've always had but never had an answer for. Nice work as always!!
Really enjoyed the video. You guys are artists!
It's amazing with all the knifes and saws that you guys still have 10 fingers. Bravo!
We try not to lose any fingers in any of our videos
I remember in the 60,s my parents loved t bone steaks and thats pretty much all they bought. My steak always had a nice strip of fat on the end with those ink stamps still of it. Fat was crispy from the broiler with those stamps still visible. Rare to medium rare was our preference. Yummy stuff. Today theres almost no fat on anything. Sux the way they cut stuff today
You guys are like surgeons!!! Love watching your videos!
Best cuts - Proper rub/spice - Hot fire, flip many times for even doness. - Thanks guys! - Cheers!
You brothers are so cool, especially when Scott got convinced to pick the 2nd loin of the Choice and Prime😂 it's definitely a good video 👍 I really enjoyed watching you guys cutting the steaks 🥩 sooner or later I will graduate from this Steak Cutting University, at least in terms of identifying the difference of all different cuts 😂 I learned the Porterhouse last year.
Your videos are so educational. Thanks so much! God Bless!
What can I say as always educational and entertaining thank you so much.
I love watching the Beard Butcher's knife skills and the blades they use.
Crocodile Dundee: "Now that's a knife."
Bearded Butchers: "Uh no, THIS is a knife!" 🤣
Great video fellas. As always y'all inform and educate people the right way. Cheers 🍻
Much appreciated
@@TheBeardedButchers 🤜🏽🤛🏽
been enjoying your videos I have a lot to go back through I have not seen one on how to make pastrami , your corned beef video was really informative makes me want to do one thank you
Love the vids. Appreciate you guys taking the time to educate me on buying a great piece of meat. Just ordered Original, Butter Blend, and Black spices and can't wait to give them a try.
Woohoo! Keep us posted on which seasoning stands out the most for you!
@@TheBeardedButchers Cajun Cajun Always Cajun, to me that is the best spice😋🥩
When I was young(back when the Dinosaurs roamed the earth) I had an uncle who was a butcher. When we would go hunting and get a deer, he would be the one to butcher our deer. It was like watching a master at work . No wasted motion. Watching you guys is the same. I disagree with one thing. In my mind a good steak needs only one seasoning. I use pink Himalayan salt and "maybe" a pat of real butter. I prefer the choice and grass fed, grain finished. Love your videos. Mike
Thanks for your support, Mike. Have a good day!
Really one thing I learned is find a good butcher and tell them what you are going to cook and other requirments or ask for advice and you will get the best cuts or grinds because they are tend to know what is best for what you are trying to do. Thanks for sharing your knowledge.
You’re welcome!
Fantastic video, you guys make everything so clear!
Is there a good way of preparing the outside ribcap (lifter meat) apart from using it for ground meat? maybe sous vide or low and slow smoked?
Y’all always make me hungry! Great video as always!
Thank you 😋
Thank you gentlemen. This really clarified grading for me.
Dan, our pleasure!
I'd love to see a video where you compare different cuts (brisket, strip loin, round, whatever) and show how they differ between a prime and a choice animal. Since the grading is done only between the twelfth and thirteenth ribs, how does that translate to a quality difference throughout the rest of the animal?
Thanks for another great video!
I asked this question awhile back, so thx you for answering it for me.
Now I know the difference.
Learned a lot today. Thanks
“Wasn’t up for debate”with that certain look in the eye and sharp knives in arm’s length reach! LOL
Excellent demonstration, very skilled and professional 👍
Glad you liked it!
I was gonna say a little over done for me but still looks amazing. Gonna have another ribeye today.
In Japan, a fad is sweeping the larger cities called, understandably, “American Cut,” of beef, where prime, or a good choice cut of beef is selected for a more robust beef flavor, and a slight char is aimed for.
Wagyu beef can’t really be grilled as a large portion of steak over a big bunch of charcoals. Huge amounts of fat causes the grill to flame up uncontrollably, burning everything with a rancid taste. Plus, being 51% fat, the steak shrinks up, leaving a tiny little burnt piece of meat.
An ‘’American cut,” is prime or choice cuts of beef, cooked over an open charcoal pit. The Japanese love it. It’s exotic to them
Good to see you two. So glad you are now selling in Cal Ranch. I have one not far from my house here in Carson City Nevada. Take care
That is awesome!
I am 70 and for decades when I traveled I looked for great - Steakhouses during my travels & I found many. Sadly many of those great steakhouses are gone. Over the last decade I found that I preferred shopping locally for a great cut of meat. Then seasoning it to my liking & cooking it to my liking. I prefer a blackening season on my steaks. It is not "Spicy" as some would believe. One local steakhouse chain that I went to in Jan. 2023 stopped using any blackening season even if you requested it. I ordered something else other than steak that evening & I will never go to them again. If I am paying for something then I should be able to get it the way "I" want it. I love your channel on educating people on the different cuts. Shalom
I have had some luck with a select tenderloin. Filets are already pretty lean… I like them for when I use them for carving or for a large dinner party and want to have an easy roast. Have a local butcher selling them (chain off) for $12 per lbs. Only cut I ever use from select. Good for the kids also… Prime for me and filets for them but select.
I am glad that you explain the difference types meat that where they come from the animal keep up the great work
More to come! Thanks.
Nice work. Made me laugh when you had it to the point it looked like the tray from the beginning of the Flintstones that tips over the car.
I love to watch y'all show make everything look so easy
Thanks for watching!
Our grocery stores don't butcher their meat nearly as well and when a cut is on sale you know it's tough.
Montana Knife Company builds a badass knife all of them great video
great education and thanks..sure can see the difference.....
Great video. I learned a lot
I enjoy watching your channel, and will be trying your spices at our next grilling
You'll love them, which ones are you trying first?
@@TheBeardedButchers going to try the original and hollywood
My brother used to put the cap back on the prime rib roast to bake it then take it off just before it is done for the flavor.
Hi Scott and Seth!
You've mentioned before the various names on beef/steak labels in grocery stores and I was wondering if you could point me towards somewhere to read about them, or perhaps do an episode about it?
For example, what is a "petite sirloin" versus a normal sirloin, or a chuck steak versus a chuck eye, etc.
Thanks for all your videos and content :)
Awesome video! Wondering what you guys think about longhorn cattle? I live in Calgary, Alberta and we love our beef, and I recently purchased a half a longhorn cow. It was grain finished and it’s absolutely delicious. I was wondering if you guys could do a comparison video comparing your standard beef to longhorn.
Cheers.
Perhaps if we get our hands on longhorn!
You guys are the best. I can watch you videos all day!!!!!
A Metallica reference. I dig it! Not to mention an awesome looking prime grade ribeye over charcoal.
Steaks sizzling on the grill is “the sound of freedom“.
👍🏻👍🏻
Great video. Definitely grilling a couple ribeye’s tonight. Love from Arizona
One of my favourite channels. Love from Australia guys
Always great, informative videos! I do have a question, has either of you guys been popped in the nose with the end of the hack saw while holding the carcass? LOL, seems like it has had to happen? Keep up the good work guys!
Love the video!
Glad you do!
Man it’s soo satisfying when you cut the meat😊
Right?!
New sub here, watched a couple of videos and decided I need more knowledge about, you guys are amazing
Welcome aboard!
I love the videos where you butcher and cook! There's some cuts that I'm not sure how you're supposed to cook/grill/flame.
Thanks!
There is a king of the hill episode where Bobby is judging the meat for grade and defects. Would love to see a reaction to that episode.
Love yalls vids 👍✌ hey Sean 👋🖐👋🖐
I really like the disappointment about the sunshine. lol... As an Ohio native I can relate.
Haha. OH-
@@TheBeardedButchers IO
Great video and love the knives
We love the knives too!
Great job always love learning new stuff where was that knife for cutting the steak called Montana Thank you.
Always learning something for you guys, see you again...
This is actually good to know I was always curious about this and now I know.
Great to hear it!
I always like choice , I probably never had prime until I was an adult. I know it's got more fat but it's not beefier tasting to me.
Now select is another story I avoid that. fun video!
You guys make me hungry just watching
Great work men, stoney from Tasmania Australia 🇦🇺
Thank you. Great learning experience for fabrication to cooking
Very interesting video, I also enjoyed the one on grass fed vrs grain. It would be curious to see how grass vrs grain ties into the grading system.
Some of the differences you identified between grass/grain seem similar to prime/choice.
Ya Scott needs to start a Metallica cover band! Best random "Fuel" cover ever!! 😂😂🤘🤘
😂
You probably already know Mid-western colleges have meat judging contest for this. 3 of my college roommates were involved with this. ( This was the 80's)
So, I love your videos. It brings back memories of when I worked at EA Miller in Hyrum Utah. So with the different grades of meat has the USDA removed the institutional grade?
Awesome video! We have plenty of good beef here in OK and I am heading to the commissary tomorrow to check out ribeyes. Commissary Carries choice and select for sure. I am not sure about prime. I enjoyed seeing the two side by side. I am going to have to get my smoker out on Saturday and char some flesh!!! Thank you.
Sounds great!
The seasoning is the "hooah". "Give me food, give me fire, give me that which I desire. Hooah!"
Oh yea, I forgot , Your videos have EDUCATED me on what to buy , and what to try . So some of this experimenting is because of you boys. AMEN. Thanks again for all your help and teaching people like me. AMEN
Have fun!
Prime is sometimes hard to find in my area. Grocery stores only carry choice
Costco and BJs sometimes have prime if you have those near you. Costco almost always has some prime selection.