Two weeks ago I wanted to be a woodworker. Last week I wanted to be a professional welder. This week, I want to be a butcher. Thanks, UA-cam for the career advice
Just try something out. Actually do some work that's relevant to the field you're interested in. For years I was dreaming about raising cattle and I was planning in my head. This wednesday I actually showed up to a place for a day of volunteer work. It was great! I was watching over goats and sheep, feeding, cleaning, all kinds of stuff. And now I want to try out working in a kitchen, working in a butchershop, helping a hunter out for a day, and whatever I'll think of. Point is: just get some actual real life experience. For the more cliché version: Just do it! Good luck, best wishes!
I'm a meat cutter myself in NE Ohio so I love seeing these guys! I've been a cutting for about a full 3 years.. so I've for sure learned a lot from these legends!
honestly, that's not education. If by any chance you would need to butcher a cow i highly doubt you would have access to all the tools they use and the time they have. So this knowledge is kinda pointless
@@borax4881 well, it doesn't change my argument much tho. Pointless knowledge is harmful unless you have a perfect memory. On the other hand, there are videos about field dressing animalx on this channel too - these, i imagine, can come in handy
I have cut meat for 52 years and even though some of the cuts were a little different I believe this to be one of the finest instructional videos I have seen. I have worked mostly retail stores as a manager of a meat department , some slaughter house. did my own farm kill butchering, and now I work for a USDA inspected plant for wholesale. So as I watched this I really enjoyed it. These men KNOW what and how to do it right. THANK YOU
#RichatdMiller , Sorry to ask but you don't feel any sensitivity towards them I mean they are also living beings they must also be screaming when you're going to cut those poor animal .
I've turned a cow (actually more than a few in the year I worked in an abattoir) from a mooing beastie into the half carcass hanging in the fridge, but never done the butchery process. With my luck with knives though, I'd likely end up with a finger-steak to add to the pile.
I have watched this video about 8 times now and I myself never thought about working in a butcher and grocery shop until I watched this. This video got me into meat cutting and selling it to our clientele. So now, I work at Bourques in Lewiston, Maine selling and handling meat. I really love your videos more for the information, but also how smooth the knife goes through is oddly satisfying
Deere2154D while I’m not trying to be a dick, but unless you’re willing to produce your own video to prove this guy wrong don’t even say anything about his work. Because nobody cares about talk. And yes I’ve never butchered a cow and I’ll admit that. I’ve always looked at this type of work as interesting and honestly it’s a good skill to have.
I really love beef, but I thought this video would be a case of “you don’t want to see how the sausage is made” but honestly this has been an absolutely fascinating and educational video. Really have a deeper level of appreciation for the profession and the skill that goes into getting a steak on my plate. Well done guys, it’s not often an 1hr+ video on UA-cam can be so captivating!
When meat production is done right, it isn’t disgusting and filthy. Now, don’t go visit a commercial feed lot. That might impact your love of beef, but the butchering process is really interesting.
Digital Bear Productions being intelligent and knowing how to do your job are two different things bud. Dude just knows what he’s doing cause he’s been doing it for so long, along with good speaking skills, like MOST people. Has nothing to do with being intelligent. It’s called being an adult lmfao
As a novice butcher, man you seriously helped me learn alot, especially in a small 5 man retail store, I'm still learning and with the high pace of 7 beef a day there isn't alot of time to really watch and learn. I've watched this about 3 times now and even impressed our 22 year vet. Amazing job explaining things. I got questions about a few things, but I'm sure you're too busy for all of that. Please keep up the amazing job, you make this process look very simple compared to what I see at work.
I'm honestly just really impressed that you use SO much of the carcass. I find that very encouraging that even the bones and suet are going to be put to use for something. Very awesome and educational!
The amount of care that he's taking to ensure that each cut is perfectly trimmed is proof positive that having a good butcher in your area is legitimately a quality of life issue. Even going to places like Whole Foods, I find myself having to spend a good 10 minutes trimming up Hangar steaks that had all sorts of sinew left on them. This is a true craft, pure and simple.
I’m not a butcher don’t know anything about it but i’ve been here for 40 mins And I understand that there is art and the craft that goes into this and the passion you and others have for their trade. It’s good to have butchers that care for customers Good on ya mate.
Butchering my first cow this weekend! This has been my favorite video to learn from. I've probably watched it 20 times in the last month. I'm fairly confident at this point. Thanks for a great tutorial! Even if I end up with 800 lbs of ground beef, I'm ok with that.
@@kanyesmemeemporium836 honestly, it was uneventful. The super nice guy at the meat locker that killed and chilled it for me pretty much had it all done when I picked it up. Very nice of him and I'm not complaining, but I did watch a lot of videos and was looking forward to it. Maybe next time...
@@gordietatman7540 damn. You bought 800 lbs of meat to butcher yourself only to have someone else take the fun away and leave you with the meat and bill.
@@NinjaSushi2 basically, yes. But they didn't charge me, so the bill wasn't much. I had a talk with them and since then, we've butchered 5 cows and 28 hogs! All is going very well!
It was such a pleasure to watch you doing your craft. My significant other who passed away in 2016 was a journeyman meat cutter for 41 years and I was a meat wrapper for 25 years. We worked for Schnucks Markets. I live in Saint Louis Missouri. Thank you so much for sharing.
As a teenager I would bone out as dad butchered. He would show, and teach as he did so. Time passed and I have forgotten most of what he taught me. Thanks for a wonderful video. Not only reminded me of those forgotten lessons, but also let me spend time with dad again. At least in my mind.
I quit cutting meat eight years ago but started back up a month ago, as soon as I walked my meat room on my first day the smell of meat and cold hit me and reminded me why I love being a meat cutter. Been watching you guys since I started back and love your videos.
100% profesional. The way he talks and his knowledge about meat. I ‘ve enjoyed every second of this hour+ video. Things we eat everyday and not knowing where it really comes from.
Vincent Bitterling Absolutely! That’s one of the main reasons why I got into cooking and ended up working at a seafood market for a while after college. There’s a lot of crossover from meat to seafood with regards to blade work (cutting for yield and making sure the product looks good for the case). There’s a Whole Foods near where I used to live and they had whole animal carcasses hanging in the meat department and people freaked out about it. Amazing how people don’t want their food looking at them...
João Vitor Turchetti like bacon comes from the back of the pork en not from the belly. What do you mean. I am the only one? Do you realize how many do not know where it comes from?
@@vincentbitterling7248 it's just a thing that north Americans live in such a bubble, eating mainly processed food, that they don't know where real ingredients come from. Here in Brazil is much more common to take children to the farms and fields to show them how nature works
I’m throughly impressed with this guys knife skills. The sharpness of his blades. His through attention to detail. I’m pretty confident I can now properly butcher a cow. If an apocalypse means for me to do so.
@@colleenross8752its from the same primal that makes a ribeye but from closer to the strip end rather than the chuck. I believe its the section of meat from ribs 10-13 but ive never knowingly cut one.
I did my butcher's course in 2018 unfortunately in Quebec the salaries are not so great but it was still an awesome course to take and if I could I would go work at a butchers shop but unfortunately I need more more money than they can offer :/
This is one of the biggest reasons I never live alone. When I find a job I like, I don't want to be held back by the pay. As long as the pay is decent, then you can just split the bills with whoever you live with.
@@randomzach2190 i don't live alone but making 17$/hour or so at max pay as i was told it is, is not that appealing when i currently make 19 as a starting salary where i work in a whole other field so yeah
I am a Culinary student , I have been in restaurants , mostly Management, life gives us turns, I have cooked all my life. So for some reason Culinary came into my life and my adoptive Papa is a Meat Artist as I call him, for so many years, actually his whole life. I am gonna share this with him. You actually brought tears to my eyes, I have heard him talk about work . He was so good at what he did and still gives back to the community every week. He misses this work, he can still do it, he has took me in grocery stores and taught me what to buy and what not to. I subscribed to your channel, I will try to keep up , best I can with school but, I will tell Papa Mr. Milred , maybe he will follow you, Ill let you know. Awesome!!!!!
My boyfriend and his dad work at the local ab, he’s always coming home telling me about the different cuts they broke down that day and I almost never know wtf he’s on about or bringing me different cuts home for me to cook. Watching stuff like this has given me a whole new level of respect for the effort and time involved in doing what he does. And It’s so fascinating. Some of the stuff makes me a bit queasy but low key becoming obsessed with butchering vids
Just found this channel. I like how you guys seem to be experts but exhibit your methods with an attitude of “people do it different ways this is how WE like to do it”. Makes the content more enjoyable and easier to digest for me. Learned a lot - thanks for the post!
You have to admire the craftmanship. No wasted movement, smooth all the way, minimum waste. That's awesome. Now I'm gonna go eat a steak, with a nice red wine, think about vegans and have a nice laugh.
Been a professional Chef for well over 40 years. The largest piece I’ve ever broken down was a whole short rib. This was an amazing video. Much appreciated!
@@Gardis72 nuclear fission is a simple concept to grasp although obtaining the substances and building the tools necessary for substaining the nuclear reaction or even hitting the atom with a neutron all together would be merely impossible for the average person
I just discovered you guys. This is what i was looking for. I am about to bring 2 heifers to be butchered. We brought a steer to be butchered a few years back. Unfortunately for us, he was less than reputable, and after watching this, i realised we were not given all the good cuts we should have gotten. These new people are very good. We just brought them a couple of pigs last year. What a difference. Thank you for showing people how it is done.
Always fun to watch someone who is a master do what they do. It's the best way to learn many things, but its satisfying, too. Support your local butcher.
I agree 100%! I watched a documentary on the journey of walmart beef, from moo to table. Absolutely disgusting, including pink slime in the ground beef, and "meat glue" used to glue scraps of low quality meat together to look like prime cuts. Also, a lot of the beef sold is cloned. I have no idea of how cloned beef fits into the food chain, but you can look it up. God bless our local Butchers!
@@barkingbunny4689 it's funny I see your comment now, just finished a cheap steak someone had given me. Tasted ok, but I kept cutting off/spitting out this semi transparent rubbery stuff I initially thought was just grizzle, but I realized was that damn glue. It runs thru the center of the meat where it must of had a split. They glue it to make it look more presentable in the store, apparently that makes it more appealing or trying to make it look like a better cut. I fucking hate it and can't believe the USDA or fda let's this fly. If you put it on the grill and actually swallow that stuff your eating charred glue? Wtf?! Who bribed who to let this happen legally? Like I said, support your local butcher. I seriously doubt any self respecting butcher shop owner uses glue. I hope not at least.
I am buying beef,lamb and chicken from small shop for a years but i like this presentation and I wonder where are located?can i get your adress please. I APOLOGIZE FOR MY SPELLING .THANKS .
Question: why would 4 million people watch someone cut meat for an hour? Answer: because it's so so satisfying to watch an expert do his thing, not because they wanna learn how to butcher a cow.
I figure it’s about the same as cutting up one of these mule deer that come through my yard. I’m also watching a vid on making a bow and arrow in the wilderness. Already watched a vid on how to catch birds with a string. Now I have to find an upload on how to charge my phone with a rock.
I can’t tell you guys how much you have helped me! I have been a box cutter for 7 years and just started a job with Nocona Meat Company! I have watched your video at least 50 times trying to get down how to break down a beef and I have to say” thank you”! So much because of your guidance i have continued to impress my boss every day! Any other advice would be helpful! Awesome job you guys please keep it up! Also try to incorporate deferent cuts Into your counter like kabobs or pen-wiles or roses for Mother’s Day or Valentine’s Day just special cut that most people don’t see daly.
I would say the same thing about Gordon Ramsey, but I'm sure if I was cooked by one of his chefs, I would be slammed on the floor and called FUCKING RAAAWWW
I love that custom butchery is being kept alive by artists like this. Watching the unbelievable skill of this man is beautiful. You know how skilled he is by now easy he makes it look.
I'm a meat manager at Winn-Dixie. It's nice to see the entire cow being broken down. All most grocery stores get are vacuum sealed primals, and we have basically become an industry of "meat slicers", instead of actual butchers. Thanks for the video
I was thinking of buying a half beef. looked up what all the cuts will be and found you. that is alot of meat. thank you showing and explaining what the cuts are. and the yields. after watching this I will now go in with another family member for a 1/4 beef. ty for the video sir.
I’m an Aussie butcher my family have owned shops for generations I was a clean up kid before I could reach the sink I could break beef before I started my apprenticeship in the 80s I’ve worked in Victoria’s biggest retail shops & Boning rooms for 37yrs I know 5 different ways to break a FQ but I have never seen a FQ cut through 3-4 ribs then sliced 2” thick on bandsaw not only are our cuts completely different but we break beef into completely different primals it was interesting to watch.👍
I am a vegetarian and I must admit this is really interesting! It is a very complex art that requires a lot of knowledge of the animal's anatomy, and it shows how much we have evolved since our times as cavemen.
I'm super happy to hear your perspective. :) You do your vegetarian thing. Thanks for seeking education and being respectful, whether it affects or informs your decision. It is yours and I respect that.
@@satyaminamity The thing is, Mr Johnson, that thousands of animals die every day. Lions can't just euthanize the animal they are going to eat, and they can't starve to death either. That's how the life cycle and the food chain work, and we just have to embrace it. The one thing I despise are companies that intentionally torture and misstreat the animals. Experiments, skinning them alive, confining them their entire lives, killing them slowly and hanging them upside down. That's disgusting. Although I'm vegetarian, I'm not forcing anyone to be it as well, all I'm asking is that animals should be treated with dignity and respect. So I actually 100% support the high tech methods to kill them instead of torturing them to death.
As a retired Master Butcher , I have to say . This has to be the best video I've ever watched for a learning process for any young guy or girl to learn from. In my day, I was a master cutter & display Butcher. This guy explains everything to perfection . Just remember one thing guys , hang your beef to perfection . Butchering is an art & a craft! Thank you for such a great professional video!
Im a butcher in the Eu and cutting like this would never work here unfortunatly. Because people here are allergic to fat and dont appreciate the meat like it was used to be. But these pro butcher guys know there job!!! Sorry for my english i did my best🤣
@@Gillozz I'm in the EU Ireland 🇮🇪 also & the meat trade changed 30 years ago. Back in 1972 , i worked in a meat factory & all the Cattle slaughtered & processed were exported to Europe , Asia & the Middle East . All the Hind Quarter Beef was seem boned & sent to Europe 🇪🇺 & the Fore Quarter was sent to the middle East & Asia because of religious beliefs . Here in Ireland today , we can't buy in sides of beef like the Bearded Butchers . As you said your customers won't buy meat with fat in it. That makes the product very expensive . If that's what the market demands , that's why it's so costly .
This is the most educational video I have ever watched. As a teacher I really appreciated the way you explained this. You are a natural and a master at your craft. Stay safe out there, greeting from Australia.
Alant Augustin Fat is mixed with the trim for ground chuck. Some fat is too thick to be used. Bones from ribs are short ribs, grilling ribs... most bones that are bare are pretty much garbage. Mostly everything can be used for something.
This was recommended to me by a customer of mine after I told him I just bought a quarter cow and wasn't sure about some of the cuts I received. I watched the whole video and am about to watch it again. Absolutely wonderful explanation of the meats. THANK YOU for posting this!! Take care and your craft is greatly appreciated!!!!! :)
I can’t believe I sat through this entire video that was recommended to me. Why it was recommended I have no idea but this was fascinating to me! This is a real art! This is for the one out in the butcher shop, cutting up the cow!👍
How does this video have 5 million views? Why is this video so entertaining? Why did this end up in my recomented? How does this guy show how nice, respectful and grateful for his life he is by butchering a cow? Why do I want to watch the "pig" version next so much? SO MANY QUESTIONS!!!!
Butchery was very enjoyable for me. I did a pre apprenticeship course when i didnt know what job i wanted to do and i loved this kind of work afterwards
as a meat cutter, this kind of whole animal butchery is a dying art and it is nice to see small business like this one still doing it. I been a cutter for 16 years, I must say u knife handling is grade A. great video, great learning for anyone wanting to learn the art. good job guys
I like how you give cooking ideas with some of the less common cuts! Maybe you could do some videos of that. Love all your videos. Truly professional!!
I remember as a butcher 30 years ago ..bolor blade roast steak Dianne skirt steak porterhouse gravy beef so different now with all our multicultural society so good and those ribs looked so good. Its so good to see skilled Butchers i still make all my cuts including mince.
The best part of all this is that he is explaining everything as in a tutorial..... Like as if i'm ever going to cut up a cow.... Yes, I watched it all.
@@joshuadelgado9517 nah, we’ll be set for millions of years once we are able to better utilize the suns energy. And even if not, we still have thousands of years left until we have to worry about power
I was a butcher in New Zealand for years. You break down a body of beef very different to the way you do it. Very interesting. Thank you. I was impressed as to how sharp your knives are.
Excellent lesson I've been butchering for quite a few years from a teenager up to an older man or farmer style butchering and yes I retained a lot of different things that you talked today actually I learned eight different processes that you presented but there was so many more that I seen and didn't quite catch but now I know what the name of this video is I'll watch this thing a couple more times appreciate you all keep up the good work in the videos
Vegetarians are cowards that want to pretend that they hold the same ethical stances as vegans, even though they support all the same atrocities as non-vegetarians. It's a fad diet, not an ethical stance. Thats why you're here moronically mentioning your diet as if it means anything.
I really need to stop watching this at night when I should be sleeping. But I can’t help it. I get hungry every time I watch this. I am a proud meat eater
I can't really morally justify eating meat, but I still do. I think though, that it's more acceptable when outstanding butchers prepare the meat and select the animals that have had a good life. I still would never call myself a proud meat eater, for various reasons.
Gary York he wasn’t saying that you shouldn’t eat meat at all, he’s saying that the way mass producers raise cows is terrible, and that we should buy our meat from responsible owners, people that take care of them and feed them right rather than the way they are mass produced
I've only been butchering for about 3 years. what I've found so far is that you can ask 6 butchers the same question and you'll get a dozen different answers 😁 love this work.
let me break it to you, there's no army of mad vegans out there, that's just some bullshit that made you feel all special and powerful because you are really weak and fragile Nobody gives a fuck what other people eat dude
In he Uk the adds are for meat free mince....?? why would people who don't eat meat want to see a cow being cut up? Hey oakeymonkey why so angry....I'm afraid the Uk we are surrounded by mad vegans....trying to force it on us...and yes people do give a fuck what you eat...that why there protests and animal rights campaigners....I don't see people burning fields of corn or freeing cabbages..... oh I'm at work and its 3am
I have butchered my deer for years. I am a cattle rancher. I just put one of my cows in the cooler for me to try my hand at it. I will definitely have you guys up when i get ready to start cutting it up. Thanks
I live in VA. When Corona is over, I'm gonna drive to Ohio and find these guys shop and fill up my car with all of this great beef. Well Done guys. Stay safe, stay clean, and stay the course. THANKS.
Guys - this is addicting. I went through schooling for Culinary Arts and never saw this detail. Genius video. Thank you for showcasing your passion. No question. These men are in it for the craft and delivering top product and service. Crazy educational. Thanks so much.
Wow, I never really realized until today that butchering is so much pleasing for me. Being in my country had seen butchering meat like scrapping and throwing kind of stuffs. But in a professional way, I kinda liking to it. Kudos to you Guys
I was fucking around with a butcher's knife when I was a kid. My old man had one gifted to him from a friend or something. I spliced the shit out of my finger and it took almost no pressure at all. Couldn't afford to go to the hospital so we used 8 butterfly bandages and wrapped it in gauze. Took like 6 months to heal.
Shows up in my recommendations. I say to myself, “ok fine I’ll watch a couple mins or skip around on it..” uhhhh 34 mins in, I still can’t bring myself away from this video!! 😊
I watched to learn more about the cuts. I ended up trying to pay attention the the video angles and his narrative. Very professional, and I am hoping to use some of his presentation skill for my own videos
Bearded Butchers helped me polish up as I'd been out of the trade for quite some time just had my cut test and got approved for the position I wanted, back doing what I love whether it's behind the blade or cheffing the meat up at home lol. Love to honor the animal and it just feels so ancestral and primal.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
Two weeks ago I wanted to be a woodworker. Last week I wanted to be a professional welder. This week, I want to be a butcher. Thanks, UA-cam for the career advice
Hope you finally find what you're passionate about!
Just try something out. Actually do some work that's relevant to the field you're interested in. For years I was dreaming about raising cattle and I was planning in my head. This wednesday I actually showed up to a place for a day of volunteer work. It was great! I was watching over goats and sheep, feeding, cleaning, all kinds of stuff. And now I want to try out working in a kitchen, working in a butchershop, helping a hunter out for a day, and whatever I'll think of. Point is: just get some actual real life experience. For the more cliché version: Just do it! Good luck, best wishes!
I'm a meat cutter myself in NE Ohio so I love seeing these guys! I've been a cutting for about a full 3 years.. so I've for sure learned a lot from these legends!
Becoming a meat cutter.. So thought I'd find a video and I found many videos.. I subscribed and will continue to watch! I'm learning so thank you!
Careers you can make good money in and won't have to spend thousands to get a piece of paper.
This is what UA-cam should be about! People sharing their knowledge with the world.
Yet youtube is actively trying to shut channels like this down to feed the masses mindless drivel
honestly, that's not education. If by any chance you would need to butcher a cow i highly doubt you would have access to all the tools they use and the time they have. So this knowledge is kinda pointless
@@shodan785 Never said its education, I said its sharing knowledge
@@borax4881 well, it doesn't change my argument much tho. Pointless knowledge is harmful unless you have a perfect memory. On the other hand, there are videos about field dressing animalx on this channel too - these, i imagine, can come in handy
@@shodan785 probably still better than the majority of videos on yt
Man this whole Corona virus shutdown got me learning all type of things on UA-cam
No cap
Word, yo.
I was always curious about my cuts; now I truly know. Great video! Love their method, skill, and philosophy.
Toqsto Toqsto welcome to UA-cam University lol
Lol that makes 2 of us
Me too I want to chop up some shit now!!! Lol
I have cut meat for 52 years and even though some of the cuts were a little different I believe this to be one of the finest instructional videos I have seen. I have worked mostly retail stores as a manager of a meat department , some slaughter house. did my own farm kill butchering, and now I work for a USDA inspected plant for wholesale. So as I watched this I really enjoyed it. These men KNOW what and how to do it right.
THANK YOU
Richard, thank you! Happy cutting brother! 🔪🥩
@@TheBeardedButchers Do you guys skin the cow too or it comes like that already?
ua-cam.com/video/6sJGNHiQwCo/v-deo.html
And fuck the haters
#RichatdMiller , Sorry to ask but you don't feel any sensitivity towards them I mean they are also living beings they must also be screaming when you're going to cut those poor animal .
Am I ever going to butcher a cow? No.... Did I watch the entire thing? Of course I did!
Me too!!!!
@@frogman79106 I as well but you never know when sh*t might hit the fan and you may have too!
I've turned a cow (actually more than a few in the year I worked in an abattoir) from a mooing beastie into the half carcass hanging in the fridge, but never done the butchery process. With my luck with knives though, I'd likely end up with a finger-steak to add to the pile.
I would probably Bucher a cow
I probably will butcher a cow after this video.
Is it just me or is anyone else fascinated with the sharpness of the knife and how little effort he uses with it?
yea i was looking for a comment lol
I had to double check cause I’m like that thing is so thin
Look at the video description it’s $45 through his link. Victorinox Swiss Army Boning Knife!
it also helps that the meat is cold, not frozen but cold. But yeah sharp knife for sure
Yes
I have watched this video about 8 times now and I myself never thought about working in a butcher and grocery shop until I watched this. This video got me into meat cutting and selling it to our clientele. So now, I work at Bourques in Lewiston, Maine selling and handling meat. I really love your videos more for the information, but also how smooth the knife goes through is oddly satisfying
I couldn't stop thinking about how sharp this dude's knives must be. Looks like a hot knife through butter!
Thanks! Wait till you see more of our latest videos -- its like cutting air. 😉
I just found your channel an hour ago. Thanks for the like! :)
Well their is a lot of fat in a cow, and it is usually as soft as bbutter which helps, especiallly in higher marbling meat, but its super satisfying
Cuts like hot butter through knife
same thought
I'm never going to do this myself but my local butcher who deliveries to me just gained so much respect from me
Yes, support the locals ! We got the same Butchers table, knives and Butchers steel @ chefdepot.com
There's a degree of skill here that I feel most people don't appreciate.
Same.
VinegarBob definitely!
Deere2154D so I assume you’re posting a video ASAP to show him how it’s done. Because it looked fine to me.
Yh it's called a butcher
Deere2154D while I’m not trying to be a dick, but unless you’re willing to produce your own video to prove this guy wrong don’t even say anything about his work. Because nobody cares about talk. And yes I’ve never butchered a cow and I’ll admit that. I’ve always looked at this type of work as interesting and honestly it’s a good skill to have.
I really love beef, but I thought this video would be a case of “you don’t want to see how the sausage is made” but honestly this has been an absolutely fascinating and educational video.
Really have a deeper level of appreciation for the profession and the skill that goes into getting a steak on my plate.
Well done guys, it’s not often an 1hr+ video on UA-cam can be so captivating!
When meat production is done right, it isn’t disgusting and filthy. Now, don’t go visit a commercial feed lot. That might impact your love of beef, but the butchering process is really interesting.
The slaughter house handled most of the mess to deliver a good looking carcass to the butcher
He is a very intelligent person, the way he speaks and performs at his job. Respect 100%.
Digital Bear Productions being intelligent and knowing how to do your job are two different things bud. Dude just knows what he’s doing cause he’s been doing it for so long, along with good speaking skills, like MOST people. Has nothing to do with being intelligent. It’s called being an adult lmfao
The smallest knife my god he is good at it
intelligent compared to what....in his first sentance he made a mistake.
@@CiroqLee pp0 Co
@@christopher480 sentance? 😂🙈
This guy is the Bob Ross of butchers. His calm voice while casually creating a masterpiece is hypnotic.
ill bet in his job are no happy little accidents :D
As a novice butcher, man you seriously helped me learn alot, especially in a small 5 man retail store, I'm still learning and with the high pace of 7 beef a day there isn't alot of time to really watch and learn. I've watched this about 3 times now and even impressed our 22 year vet. Amazing job explaining things. I got questions about a few things, but I'm sure you're too busy for all of that. Please keep up the amazing job, you make this process look very simple compared to what I see at work.
The sky is the limit kid.
Keep at it kiddo, butchering is an art. It takes lot of doing it to master.
ask your question. He can answer here in due time.
As a benefit, the rest of us will get to read it too
I'm honestly just really impressed that you use SO much of the carcass. I find that very encouraging that even the bones and suet are going to be put to use for something. Very awesome and educational!
Thank you! 😊
The amount of care that he's taking to ensure that each cut is perfectly trimmed is proof positive that having a good butcher in your area is legitimately a quality of life issue. Even going to places like Whole Foods, I find myself having to spend a good 10 minutes trimming up Hangar steaks that had all sorts of sinew left on them.
This is a true craft, pure and simple.
Thank you!!
Yes agree!!!!
Michael Everson shut yo gay ass up
Crampton Visions ???
Maxime LE GALL Ignore him 💀
I’m not a butcher don’t know anything about it but i’ve been here for 40 mins And I understand that there is art and the craft that goes into this and the passion you and others have for their trade. It’s good to have butchers that care for customers Good on ya mate.
A passion for carving dead bodies lol?
@@MCPEMINOL yup I knew someones dumbass was going to comment what you said
@@dairepurnelll vegans everywhere mate
Butchering my first cow this weekend! This has been my favorite video to learn from. I've probably watched it 20 times in the last month. I'm fairly confident at this point. Thanks for a great tutorial! Even if I end up with 800 lbs of ground beef, I'm ok with that.
You got this! Thanks for watching!
How did it go?
@@kanyesmemeemporium836 honestly, it was uneventful. The super nice guy at the meat locker that killed and chilled it for me pretty much had it all done when I picked it up. Very nice of him and I'm not complaining, but I did watch a lot of videos and was looking forward to it. Maybe next time...
@@gordietatman7540 damn. You bought 800 lbs of meat to butcher yourself only to have someone else take the fun away and leave you with the meat and bill.
@@NinjaSushi2 basically, yes. But they didn't charge me, so the bill wasn't much. I had a talk with them and since then, we've butchered 5 cows and 28 hogs! All is going very well!
It was such a pleasure to watch you doing your craft. My significant other who passed away in 2016 was a journeyman meat cutter for 41 years and I was a meat wrapper for 25 years. We worked for Schnucks Markets. I live in Saint Louis Missouri. Thank you so much for sharing.
So sorry to hear about your significant other. We're sure those were treasured memories you've had with him. 🙏
One of the best UA-cam presentations I've ever seen!!!!
I find it so cool and interesting watching people who are experienced or just masters of their crafts do their thing
Don Mega honestly that’s true. Wow. Maybe my problem eh?
I just can't prevent myself from being inspired by this man cut into the lifeless corpse of a once sentient being. Great stuff...
As a teenager I would bone out as dad butchered. He would show, and teach as he did so. Time passed and I have forgotten most of what he taught me. Thanks for a wonderful video. Not only reminded me of those forgotten lessons, but also let me spend time with dad again. At least in my mind.
damn
Rest In Peace
im sorry for your loss hope you doin well
@@agoatwithinternetaccess7878 He isn't lost. He just never came back...
I love my dad.
I quit cutting meat eight years ago but started back up a month ago, as soon as I walked my meat room on my first day the smell of meat and cold hit me and reminded me why I love being a meat cutter. Been watching you guys since I started back and love your videos.
Love it, welcome back to the meat-cutting world, Ian!
100% profesional. The way he talks and his knowledge about meat. I ‘ve enjoyed every second of this hour+ video. Things we eat everyday and not knowing where it really comes from.
Vincent Bitterling Absolutely! That’s one of the main reasons why I got into cooking and ended up working at a seafood market for a while after college. There’s a lot of crossover from meat to seafood with regards to blade work (cutting for yield and making sure the product looks good for the case). There’s a Whole Foods near where I used to live and they had whole animal carcasses hanging in the meat department and people freaked out about it. Amazing how people don’t want their food looking at them...
You're the only one not knowing where it comes from
João Vitor Turchetti like bacon comes from the back of the pork en not from the belly. What do you mean. I am the only one? Do you realize how many do not know where it comes from?
@@vincentbitterling7248 it's just a thing that north Americans live in such a bubble, eating mainly processed food, that they don't know where real ingredients come from. Here in Brazil is much more common to take children to the farms and fields to show them how nature works
99% hence the broken glove.. ;)
I’m throughly impressed with this guys knife skills. The sharpness of his blades. His through attention to detail. I’m pretty confident I can now properly butcher a cow. If an apocalypse means for me to do so.
We appreciate that, Alyssa! 😀
New enchantment: sharpness 5
@@dynamiklp 😂
@@TheBeardedButchers thanks a lot for this simple but great video👍👍
Never realized how much of an art this profession can be. Well done sir.
Very educational. As a butcher of 10 years i am still learning . Good work fellas 🙂
Great to hear, Jesse! You got this!
@@TheBeardedButchers, which part do Delmonicos come from?
@@colleenross8752its from the same primal that makes a ribeye but from closer to the strip end rather than the chuck. I believe its the section of meat from ribs 10-13 but ive never knowingly cut one.
Me: "I better watch the whole video just in case the opportunity presents itself"
That's a great idea. You'll never know, right? 😉
I did my butcher's course in 2018 unfortunately in Quebec the salaries are not so great but it was still an awesome course to take and if I could I would go work at a butchers shop but unfortunately I need more more money than they can offer :/
This is one of the biggest reasons I never live alone.
When I find a job I like, I don't want to be held back by the pay. As long as the pay is decent, then you can just split the bills with whoever you live with.
@@randomzach2190 i don't live alone but making 17$/hour or so at max pay as i was told it is, is not that appealing when i currently make 19 as a starting salary where i work in a whole other field so yeah
@@mathkiller66666 well I can't argue that.
Seth is highly skilled, and he is great at narrating for the camera.
Thank you for this very educational video.
Thought I'd be grossed out by this, but it's fascinating. Dude is an artist.
It is. The man that buchers my pigs keeps the halves hanging and cuts each portion away with the same elegance of the artis painting a canvas.
Now imagine human anatomy. We had pathology classes where our professor did obduction. Really fascinating thing to see
@George sweet raw meat! You’re weird
@George sweet I mean. Our species has been eating meat since before it was our species. Not too weird to look at meat and want to eat it
Nah mans a magician he made me start drooling
I am a Culinary student , I have been in restaurants , mostly Management, life gives us turns, I have cooked all my life. So for some reason Culinary came into my life and my adoptive Papa is a Meat Artist as I call him, for so many years, actually his whole life. I am gonna share this with him. You actually brought tears to my eyes, I have heard him talk about work . He was so good at what he did and still gives back to the community every week. He misses this work, he can still do it, he has took me in grocery stores and taught me what to buy and what not to. I subscribed to your channel, I will try to keep up , best I can with school but, I will tell Papa Mr. Milred , maybe he will follow you, Ill let you know. Awesome!!!!!
thanks for sharing!
You should get certified in butchering. Butchery is an important skill for chefs to have. And not all of them know how to butcher properly
This is amazingly educational. It always makes me happy seeing people teach and explain a craft they’re passionate about.
I love how he gives instructions like we’re all gonna be watching with an entire dead cow in front of us🤣
I was... lol
Watching this in the evening to use this tomorrow at work and make my boss mad for not getting the most out of a cow
I feel so bad for the cows
I also do this jpb and it really good to inprovw skills
Deer bear dearly departed neighbor , waste not want not. ... Ya know?
My boyfriend and his dad work at the local ab, he’s always coming home telling me about the different cuts they broke down that day and I almost never know wtf he’s on about or bringing me different cuts home for me to cook. Watching stuff like this has given me a whole new level of respect for the effort and time involved in doing what he does. And It’s so fascinating. Some of the stuff makes me a bit queasy but low key becoming obsessed with butchering vids
Just found this channel. I like how you guys seem to be experts but exhibit your methods with an attitude of “people do it different ways this is how WE like to do it”. Makes the content more enjoyable and easier to digest for me. Learned a lot - thanks for the post!
never thought i'd watch an hour of a guy playing with his meat
Yet we did
Sounded way off!
Chuck Zhang me to 😂😂👏
that doesnt sound right
did that already, different website
It’s so satisfying to watch a skilled craftsman like this. Truly art. Nicely done.
i just wanna eat all the scraps xD
This is a meat cutter, not a butcher !
I have nothing with the process but i was watching the whole thing for the exact same reason!
What if that was you being cut up and not that poor animal who was killed ?
Would you still think it’s cool ??
@@tierracooper3356 nope.. but it is not...
You have to admire the craftmanship. No wasted movement, smooth all the way, minimum waste. That's awesome. Now I'm gonna go eat a steak, with a nice red wine, think about vegans and have a nice laugh.
Thank you very much! Enjoy your steak!
If I had that much trimmings here in Australia I'd get the sack
The vegan comment was unnecessary.
@@alextogo8367 go cry about it
@@alextogo8367 shut up baldy
Been a cutter for 10 years
Seth you are the man. Absolutely love watching you work bro
Awesome! Thank you!
My uncle butchered for 47 years for DnC in Winchester ohio and Whites Peebles Ohio Mr Art Hanshaw one of the best.
That was an hour of my life I thoroughly enjoyed
When karma gets you, I wish I could be there.
Same brother you will now be spared even in hell 👍
@@lancekjohnson4869 I have a dozen of people in india slaughtering cow
@@lancekjohnson4869 and then brother that was the hour In my life I enjoyed throughlly 👍👍👍❤️
Been a professional Chef for well over 40 years. The largest piece I’ve ever broken down was a whole short rib. This was an amazing video. Much appreciated!
This is, oddly enough, one of the most interesting things that I have ever seen.
Facts right?
It was spellbinding, truthfully. I cannot imagine how he keeps all those cuts separate. I think it's easier to learn how to split the atom!
@@Gardis72 nuclear fission is a simple concept to grasp although obtaining the substances and building the tools necessary for substaining the nuclear reaction or even hitting the atom with a neutron all together would be merely impossible for the average person
Raago Lino: All you need’s a 12 acre cyclotron, a bit of U-235 and a physics degree for gawd’s sake. What’s the problem?
@@rayray8687 how did we go from butchering a cow to talking about nuclear physics :/
I just discovered you guys. This is what i was looking for. I am about to bring 2 heifers to be butchered. We brought a steer to be butchered a few years back. Unfortunately for us, he was less than reputable, and after watching this, i realised we were not given all the good cuts we should have gotten. These new people are very good. We just brought them a couple of pigs last year. What a difference. Thank you for showing people how it is done.
Always fun to watch someone who is a master do what they do. It's the best way to learn many things, but its satisfying, too. Support your local butcher.
And the color of the meat, a deep red, almost a red wine color
Abonii
I agree 100%! I watched a documentary on the journey of walmart beef, from moo to table. Absolutely disgusting, including pink slime in the ground beef, and "meat glue" used to glue scraps of low quality meat together to look like prime cuts. Also, a lot of the beef sold is cloned. I have no idea of how cloned beef fits into the food chain, but you can look it up. God bless our local Butchers!
@@barkingbunny4689 it's funny I see your comment now, just finished a cheap steak someone had given me. Tasted ok, but I kept cutting off/spitting out this semi transparent rubbery stuff I initially thought was just grizzle, but I realized was that damn glue. It runs thru the center of the meat where it must of had a split. They glue it to make it look more presentable in the store, apparently that makes it more appealing or trying to make it look like a better cut. I fucking hate it and can't believe the USDA or fda let's this fly. If you put it on the grill and actually swallow that stuff your eating charred glue? Wtf?! Who bribed who to let this happen legally? Like I said, support your local butcher. I seriously doubt any self respecting butcher shop owner uses glue. I hope not at least.
I don’t know where my local butcher is
This may gross some people out, but it's got me salivating, lol.
Same
Yeah it kinda makes me hungary
🤤🤤🤤🤤
@@Mustardknuckles 🤤🤤
I am buying beef,lamb and chicken from small shop for a years but i like this presentation and I wonder where are located?can i get your adress please. I APOLOGIZE FOR MY SPELLING .THANKS .
Question: why would 4 million people watch someone cut meat for an hour?
Answer: because it's so so satisfying to watch an expert do his thing, not because they wanna learn how to butcher a cow.
I actually want to learn...
Now these guys are what my old meat cutter used to call himself, a "Cattle Technician".
Gotta learn before the apocalypse comes lol
im actually becoming a chef i needa learn these things
I figure it’s about the same as cutting up one of these mule deer that come through my yard. I’m also watching a vid on making a bow and arrow in the wilderness. Already watched a vid on how to catch birds with a string. Now I have to find an upload on how to charge my phone with a rock.
I can’t tell you guys how much you have helped me! I have been a box cutter for 7 years and just started a job with Nocona Meat Company! I have watched your video at least 50 times trying to get down how to break down a beef and I have to say” thank you”! So much because of your guidance i have continued to impress my boss every day! Any other advice would be helpful! Awesome job you guys please keep it up!
Also try to incorporate deferent cuts Into your counter like kabobs or pen-wiles or roses for Mother’s Day or Valentine’s Day just special cut that most people don’t see daly.
If I was a cow and died I would want this guy to butcher me, he’d respect my dead body.
Lmao this guy 😂
I would say the same thing about Gordon Ramsey, but I'm sure if I was cooked by one of his chefs, I would be slammed on the floor and called FUCKING RAAAWWW
and if you were a bat and died would you like to be eaten by chine...
😂😂😂😂
Yes yes
Me : “Im gonna sleep”
UA-cam: how to butcher a cow 🐄
same!!! loved every second of it
Precisely
That just happened to me xD
0220 here 😂
UA-cam is insane
I love that custom butchery is being kept alive by artists like this. Watching the unbelievable skill of this man is beautiful. You know how skilled he is by now easy he makes it look.
Thank you!
That was AMAZING!
They used EVERY SINGLE PIECE of that animal. Like. Zero waste.
Great job guys!
Thanks!
Idk why I watched this but I straight up enjoyed watching this.
Bro me too. Ive never been so fascinated by a dead cow! LOL
Right? It's very intriguing. I've always been in the dark when it comes to knowing where the various cuts of meat are located on a cow.
I’m here saying the same thing lol
Me to lol🤣😂
Waking up butcher in you :)
Who else is watching this during the Corona Virus?😂
Me 😂
@@cedricfornoff5996 😂😂😂
@@jupitereye4322 right?!😂
yup im a corona/Unemployed viewer from los angeles stock at home now .
considering the whole world has it id say everybody..
I'm a meat manager at Winn-Dixie. It's nice to see the entire cow being broken down. All most grocery stores get are vacuum sealed primals, and we have basically become an industry of "meat slicers", instead of actual butchers. Thanks for the video
not just you, genuine craftsmanship is dead in all industries =/
My grandfather was a butcher for A&P for 40 years. He shook his head seeing the vacuum sealed cuts and tubes of ground beef.
You said it. - a butchers daughter
Poor cow
I used to manage a meat department as well and we were mostly cutting steaks out of primals.
I was thinking of buying a half beef. looked up what all the cuts will be and found you. that is alot of meat. thank you showing and explaining what the cuts are. and the yields. after watching this I will now go in with another family member for a 1/4 beef. ty for the video sir.
Wife: You wanna fool around?
UA-cam: You wanna butcher a cow?
Wayne Beaver same same
Yes. Yes I do.
🤣🤣🤣
local man charged with butchering his wife
I drive my husband watching this stuff....
This dude was extremely patient and detail about his presentation well done.
He's an artist and a hell of a nice guy.
I am floored! The amount of knowledge, precision, and for a lack of better words, art that this profession requires is amazing.
Wow, thank you!
I’m an Aussie butcher my family have owned shops for generations I was a clean up kid before I could reach the sink I could break beef before I started my apprenticeship in the 80s I’ve worked in Victoria’s biggest retail shops & Boning rooms for 37yrs I know 5 different ways to break a FQ but I have never seen a FQ cut through 3-4 ribs then sliced 2” thick on bandsaw not only are our cuts completely different but we break beef into completely different primals it was interesting to watch.👍
I am a vegetarian and I must admit this is really interesting! It is a very complex art that requires a lot of knowledge of the animal's anatomy, and it shows how much we have evolved since our times as cavemen.
I'm super happy to hear your perspective. :) You do your vegetarian thing. Thanks for seeking education and being respectful, whether it affects or informs your decision. It is yours and I respect that.
You suck
@@jrmed7983 You're boring.
And we are still a cave man... Just evolved the high tech methods to kill an innocent being for our taste
@@satyaminamity The thing is, Mr Johnson, that thousands of animals die every day. Lions can't just euthanize the animal they are going to eat, and they can't starve to death either. That's how the life cycle and the food chain work, and we just have to embrace it.
The one thing I despise are companies that intentionally torture and misstreat the animals. Experiments, skinning them alive, confining them their entire lives, killing them slowly and hanging them upside down. That's disgusting.
Although I'm vegetarian, I'm not forcing anyone to be it as well, all I'm asking is that animals should be treated with dignity and respect. So I actually 100% support the high tech methods to kill them instead of torturing them to death.
As a retired Master Butcher , I have to say . This has to be the best video I've ever watched for a learning process for any young guy or girl to learn from.
In my day, I was a master cutter & display Butcher. This guy explains everything to perfection . Just remember one thing guys , hang your beef to perfection . Butchering is an art & a craft!
Thank you for such a great professional video!
Im a butcher in the Eu and cutting like this would never work here unfortunatly. Because people here are allergic to fat and dont appreciate the meat like it was used to be. But these pro butcher guys know there job!!! Sorry for my english i did my best🤣
@@Gillozz I'm in the EU Ireland 🇮🇪 also & the meat trade changed 30 years ago. Back in 1972 , i worked in a meat factory & all the Cattle slaughtered & processed were exported to Europe , Asia & the Middle East .
All the Hind Quarter Beef was seem boned & sent to Europe 🇪🇺 & the Fore Quarter was sent to the middle East & Asia because of religious beliefs .
Here in Ireland today , we can't buy in sides of beef like the Bearded Butchers . As you said your customers won't buy meat with fat in it. That makes the product very expensive . If that's what the market demands , that's why it's so costly .
This can not keep going forever people are going to raise a pig, cow or whatever to eat prices are going insane. Greetings
I see the almighty algorithm has brought us all together again ✌🏻
Must be fate! 👀
@@TheBeardedButchers Your reply game is insane, this video came out in 2019!
The Almighty Algorithm sounds way too Aldous Huxley or George Orwell. It really monitors us all in ever phase of our life
Seems as though the algorithm is still going and I’m not sad about it😍
Lmao I searched for it
You guys look intimidating, but I think you guys are good hearted people because you share knowledge with strangers. I like that.
Teachers when I go back to school: so did you learn anything useful during quarantine?
Me: I now know how to butcher a cow...
Exactly! 😂
Ow
And the teacher is a Vegan named Karen R.I.P to you mate
Asadullah Akhlaghi 😂😂😂
And a hog
This is the most educational video I have ever watched. As a teacher I really appreciated the way you explained this. You are a natural and a master at your craft.
Stay safe out there, greeting from Australia.
I’m an assistant meat manager, I can say... I really appreciate this man as a human and how great his knowledge/skills are.
I appreciate that!
Hey man, What do you do with all the scrap meat?
Alant Augustin toss the trim through a grinder (twice) and you have minced ground chuck.
@@Kyle11011 bones and fat too?
Alant Augustin Fat is mixed with the trim for ground chuck. Some fat is too thick to be used. Bones from ribs are short ribs, grilling ribs... most bones that are bare are pretty much garbage. Mostly everything can be used for something.
This was recommended to me by a customer of mine after I told him I just bought a quarter cow and wasn't sure about some of the cuts I received. I watched the whole video and am about to watch it again. Absolutely wonderful explanation of the meats. THANK YOU for posting this!! Take care and your craft is greatly appreciated!!!!! :)
How cool is it! Thank you so much for taking the time to see our videos!
I can’t believe I sat through this entire video that was recommended to me. Why it was recommended I have no idea but this was fascinating to me! This is a real art! This is for the one out in the butcher shop, cutting up the cow!👍
How does this video have 5 million views?
Why is this video so entertaining?
Why did this end up in my recomented?
How does this guy show how nice, respectful and grateful for his life he is by butchering a cow?
Why do I want to watch the "pig" version next so much?
SO MANY QUESTIONS!!!!
Butchery was very enjoyable for me. I did a pre apprenticeship course when i didnt know what job i wanted to do and i loved this kind of work afterwards
* It is very possible that this kind of knowledge will come in handy for many of us in the not so far off future.
as a meat cutter, this kind of whole animal butchery is a dying art and it is nice to see small business like this one still doing it. I been a cutter for 16 years, I must say u knife handling is grade A. great video, great learning for anyone wanting to learn the art. good job guys
same here 21 years on the job....and i have forgot where to start...!!...so i do appreciate this too
you should have taken more english classes in school instead of butchering.
@@christopher480 ...the fuck you want asshole
I was a cutter at a seafood market for years and it’s nice to see the similarities between meat and seafood cutting.
These guys are true professionals! What a treat to watch. Thank you!
Glad you enjoyed it!
I like how you give cooking ideas with some of the less common cuts! Maybe you could do some videos of that. Love all your videos. Truly professional!!
Thank you!
Not sure how I came across this, but this man is a skilled in his craft
He takes pride in his job
" What did you do last night before falling asleep? "
I watched a dude cutting a whole cow for an hour straight.
Đemuš Dibrani literally!!
Đemuš Dibrani that is EXACTLY what I did. EXACTLY
😂😂 Same here
Đemuš Dibrani lol it’s 4:20 am and I can’t stop watching.
Đemuš Dibrani same
I remember as a butcher 30 years ago ..bolor blade roast steak Dianne skirt steak porterhouse gravy beef so different now with all our multicultural society so good and those ribs looked so good. Its so good to see skilled Butchers i still make all my cuts including mince.
The best part of all this is that he is explaining everything as in a tutorial..... Like as if i'm ever going to cut up a cow....
Yes, I watched it all.
Same thoughts....
Never know, what if we lose power and are left to hunt for ourselves
@@Salute51_6 not if. It’s when.
@@joshuadelgado9517 nah, we’ll be set for millions of years once we are able to better utilize the suns energy. And even if not, we still have thousands of years left until we have to worry about power
As a former butcher from the "swinging beef days" it's refreshing to see some guys that still know how to get it done.
This guy is like Picasso with a blade. His skill has evolved into art.
I swear
It is an art and a skill, a good butcher is always needed.
You’ve not heard of salt bae
nahh. argentinian style is better. north american style is not that cool
L hygiène et la barbe 👎🏻👎🏻👎🏻
I was a butcher in New Zealand for years. You break down a body of beef very different to the way you do it.
Very interesting. Thank you.
I was impressed as to how sharp your knives are.
chur we have some real good butchers in nz
Excellent lesson I've been butchering for quite a few years from a teenager up to an older man or farmer style butchering and yes I retained a lot of different things that you talked today actually I learned eight different processes that you presented but there was so many more that I seen and didn't quite catch but now I know what the name of this video is I'll watch this thing a couple more times appreciate you all keep up the good work in the videos
He still has all of his fingers, so I trust him.
Him: "Sort of like taking the sinoo out of a venison back strap."
Me: "Yes of course."
🤣
Lmfaooo
Soft
not to be that type of person but it’s “sinew”
I’m laughing too hard at this
Personally, I don't eat meat but I really appreciate the skill level that you display ensuring the best use of all facets of the animal.
You really should eat some meat my friend.
I am a vegetarian but it’s always a pleasure watching an expert practicing his craft.
That means a lot, thank you!
Vegetarians are cowards that want to pretend that they hold the same ethical stances as vegans, even though they support all the same atrocities as non-vegetarians. It's a fad diet, not an ethical stance.
Thats why you're here moronically mentioning your diet as if it means anything.
@@DiahRhiaJones lmao
@@DiahRhiaJones wtf 😂😂
@@DiahRhiaJones Somebody didnt get their Starbucks coffee
I really need to stop watching this at night when I should be sleeping. But I can’t help it. I get hungry every time I watch this. I am a proud meat eater
Lol..me too
I can't really morally justify eating meat, but I still do. I think though, that it's more acceptable when outstanding butchers prepare the meat and select the animals that have had a good life. I still would never call myself a proud meat eater, for various reasons.
@Gary York oO That's not what he said... why don't you reply to him after you read his comment?
Gary York he wasn’t saying that you shouldn’t eat meat at all, he’s saying that the way mass producers raise cows is terrible, and that we should buy our meat from responsible owners, people that take care of them and feed them right rather than the way they are mass produced
I wake up screaming and crying after a nightmare, I dream that I become vegan...
I've only been butchering for about 3 years. what I've found so far is that you can ask 6 butchers the same question and you'll get a dozen different answers 😁 love this work.
That's why it's an art! Everyone cuts differently
May God bless all of the butchers out there. You do valuable work.
i spent awhile trying to find angry comments from vegans but all i found was sort of confused comments from people finding this video at 3am
Mors: I’m vegetarian. I thought this was a good video. Peace.
@@spenner3529 that's awesome
let me break it to you, there's no army of mad vegans out there, that's just some bullshit
that made you feel all special and powerful because you are really weak and fragile
Nobody gives a fuck what other people eat dude
In he Uk the adds are for meat free mince....?? why would people who don't eat meat want to see a cow being cut up? Hey oakeymonkey why so angry....I'm afraid the Uk we are surrounded by mad vegans....trying to force it on us...and yes people do give a fuck what you eat...that why there protests and animal rights campaigners....I don't see people burning fields of corn or freeing cabbages..... oh I'm at work and its 3am
Dudes a beast with that knife. I bet you he butcher's people in his basement.
Don't forget, a sharp knife is a safe knife. Amazing.
Very true! 💯
@@TheBeardedButchers Have you ever had specific customer request of just a part of the beef like a whole leg of it?
I have butchered my deer for years. I am a cattle rancher. I just put one of my cows in the cooler for me to try my hand at it. I will definitely have you guys up when i get ready to start cutting it up. Thanks
That is awesome!
did it freeze to death? :D
I'm a vegetarian but I can't help but to be fascinated by the systematic breaking down of a cow.
I live in VA. When Corona is over, I'm gonna drive to Ohio and find these guys shop and fill up my car with all of this great beef. Well Done guys. Stay safe, stay clean, and stay the course. THANKS.
Well I was just planning on going to sleep but I've definitely got to go get me a cow tomorrow, now.
😂😂😂
Start with a pork tenderloin 8lbs or so bake 30 minutes per pound umm yummy 375 degrees
Nishchal Nuraula p
I just died bro😭😭😅😂😂
Guys - this is addicting. I went through schooling for Culinary Arts and never saw this detail. Genius video. Thank you for showcasing your passion. No question. These men are in it for the craft and delivering top product and service. Crazy educational. Thanks so much.
the funny thing is this meat cutting shit isnt something ppl learn in school its knowledge passed down cutter to cutter
Wow, I never really realized until today that butchering is so much pleasing for me. Being in my country had seen butchering meat like scrapping and throwing kind of stuffs. But in a professional way, I kinda liking to it. Kudos to you Guys
This man must have the sharpest knives in history
John Smith I believe he’s using victorianox same as myself
The sharpest knives are ones well maintained. Brand is irrelevant
Most butchers keep our knives this sharp
I was fucking around with a butcher's knife when I was a kid. My old man had one gifted to him from a friend or something. I spliced the shit out of my finger and it took almost no pressure at all. Couldn't afford to go to the hospital so we used 8 butterfly bandages and wrapped it in gauze. Took like 6 months to heal.
John Smith Razors for sure
Shows up in my recommendations. I say to myself, “ok fine I’ll watch a couple mins or skip around on it..” uhhhh 34 mins in, I still can’t bring myself away from this video!! 😊
😃
Valuable life skills right here
Mystique Ufo Pirate i am 100% in the same boat. Came here after watching hunting videos and this was recommended
Lmfaoo I did the same was like I'll just watch a bit , nope...
I watched to learn more about the cuts. I ended up trying to pay attention the the video angles and his narrative. Very professional, and I am hoping to use some of his presentation skill for my own videos
Did this pop up in anybody else’s recommended for no reason...
Edit: this is the most attention I’ve ever received on UA-cam lmao
Yep
me
Yes.....and I am a vegetarian
Yup
Yep
Bearded Butchers helped me polish up as I'd been out of the trade for quite some time just had my cut test and got approved for the position I wanted, back doing what I love whether it's behind the blade or cheffing the meat up at home lol. Love to honor the animal and it just feels so ancestral and primal.
As city guy I've never seen or know exactly how butchering a cow was done. Thank you for the behind the scenes look.