Cow Front Quarter VS Hind Quarter! (Custom Cut Style) | The Bearded Butchers

foreign [Music] you guys love comparisons today I've got a fun one for you [Music] front quarter versus a beef hindquarter I'm gonna go through we're gonna break these down we're going to cut out cut out all the potential Cuts you can get off of these we're going to compare what you can get on our front quarter to what you can get off on get off of a hindquarter that way when you go to your local butcher you ask for a roast you asked for a steak you know exactly what you're going to get and where it comes from let's get started we're going to start by breaking it between the fifth and sixth rib so we're going to count up one two three four five we're gonna make a cut all the way through so you can see it on this side and we'll just take our 10 inch braking knife and we'll just go all the way through separating the rib from the Chuck so right here you have your rib which is your rib roast your rib Stakes tomahawks that sort of thing you have your short rib you have your plate your brisket your shank your arm your Chuck your neck let's just dissect them out [Applause] so I know you guys have seen this on a lot of our other videos I've done these breakdowns before today we're just going to go through them again I don't want to skip anything we don't want to fast forward I want to show you how we cut it it's going to be more of a custom style cut so keep that in mind we're not going to be doing boneless versions we're not going to be doing your flat irons and your um you know your mock tenders and stuff like that we're going to be doing bone-in version on most of it um maybe do some rib eyes and things like that but we're gonna go like porterhouse and t-bones and stuff on the hindquarter but you'll you'll get to just just follow along we're gonna get started by pulling out the skirt steak foreign off that beef plate cutting off those ribs I'll get some short ribs out of those this is the rib section we're just going to prep it for cutting some steaks gonna cut a few of the best short ribs off of this [Music] so I want to show you this cutting slip here for a second the way our cutting slips are made this top portion all the way down to the flank is the front quarter so soup bones short ribs rib eye steaks or or rib steaks you can cut a prime rib roast if you want Chuck blade steaks chuck arm we can get some stew meat brisket those are all your front quarter the hindquarter we have the um the flank round tip the round rolled rump sirloin porterhouse T-Bone that sort of thing so the way our our slips are split up is we have the front quarter and the hindquarter so when you go to your Butcher and you ask for a quarter of a beef you might want to specify is it a front quarter or is it a hind quarter another option that you may want to ask is if it's a split quarter because some processors will give you a portion of of each where you can actually choose some of the front and some of the Hind we just pull this membrane off the skirt making a nicer product for the consumer so Sean did save me that skirt off that plate as well so now that we have these we typically just roll them up like this and that's how we give them to the customer so I typically get some short ribs out of the rib portion then I also get some out of the arm which I'll show you here in a second just trim them up a little bit this is the entire beef chuck we're going to cut the shank and the brisket we're going to separate it from the arm typically about a two finger width away from this bone you can see right there so make a visual if you get a nice figure eight right there you know you've hit it just about perfect separate that tank there's the brisket we'll get into those here in a second we want to start by cutting some arm roasts makes a beautiful pot roast we like to cut these about two to three pounds each [Music] we normally get five two to three pound arm roasts out of a front of beef so once I get my arm roast cut off I turn my Chuck I Square it up a little bit and I start cutting Chuck rows we typically get seven to eight truck roasts per front of beef this is a beef neck we typically just bone it out for grinds it's going over to the table everybody wants to know what knife we're using you all should know by now six inch Victorinox it's got our logo on it it's in my stiff boning knife got the F dick 10 inch polished smooth steel they're on our website as my favorite combo models will be the sixth finger absolutely love this knife let's get into a brisket if you request a beef brisket you could only get a brisket if you're getting a front quarter of beef don't go to your Butcher and buy a hindquarter and expect to get a brisket it's not going to happen only from the front of the beef so let's separate these bones we'll trim this out for some ground Meats take a little bit of this fat off here when when we uh prep these for our service counter we typically leave a decent amount of fat on these because we don't know how the end user is gonna prepare them we don't know if they're going to be using a smoker or if they're making it into corned beef so we typically leave a nice little layer of fat on there more of like your Packer Style and we let the person who buys it choose how much fat they want to take off so that we have the point we have the flat that is a full brisket ready for your smoker beef chuck roast we're just going to go through this stack I'll show you how we trim them as mentioned earlier we typically do about a two to three pound chuck roast foreign we take this yellow cord out of each one because I don't think anybody wants to get a hold of that and they're crock pot it's just a real nice two to three pound beef chuck roast now when we get down here you can see the blade this is that shoulder blade starting to come into play so I typically just cut them like this and we'll stack these up and then we'll go through and scrape them all as well some real nice Chuck roasts now some of these I can't cut in half with my knife because obviously there's a bone in the way so I will need to set these on the saw and I'll need to use the saw to cut those in half so what I'm going to do is I'm going to prep them all first and then I'll go back through and make them smaller any of these pieces like this that I'm trimming off these are going over to the boning table and these will all get trimmed out for some ground beef products now that I have my stack of Chuck blade roasts I'll show you how we trim them on the saw I always Notch the edge of this bone off a little bit because if you don't it'll cut through your vacuum seal bag so each one of these I'm just going to go through and cut half getting the size of the roasts that we're looking for want to trim a little bit of that exterior fat off there just so they're not quite so fat foreign and do a little bit of final trimming or piles two four six eight ten Chuck blade roasts I'll go through and I'll scrape these a little bit before they go into a package off to the arm roasts this one we don't save as a roast because this bone right here is just too large the amount of bone versus the amount of meat it's not worth saving for a roast so with these I'll add these to my short rib stash typically make them four ribs long we'll just add them over there these are your arm roasts you're going to get three boneless and two bone in so we'll just add them to our pile so this one you're gonna get it's a nice round bone in there for that pot roast and then you're going to get your boneless one as well so there's three get our short rib and this will be number four and five foreign cut we're going to go back through take our metal scraper and get that bone dust off of there and just pretty them up for the package we certainly wouldn't want to put these into a package looking like that that bone dust can turn a little bit gray over time in a vacuum seal so it's all about presentation and quality cross your t's dot your eyes because it's what our dad taught us drill sergeant in Vietnam and you can bet if we didn't cross our T's and Dot our eyes we were getting to boot up our hind end be front shank we're going to cut this into some soup bones pretty simple process foreign [Music] otherwise known as soup bone all the other Bones on this will get saved for your precious little Pooch so those aren't going to get thrown away those are dog bones but that's a cross-cut shank off of the front quarter here again let's go through clean them up and go a new package the rib section this can be rib steaks rib eyes standing rib roast today we're going to do ribeye steaks keep it pretty simple here again if you get some meat from your processor and you order a hindquarter and you ask for rib eye steaks don't expect them because they don't live on the hiding quarter they're located on the front so it's going to go through the bones staying as close to that bone as possible like this outer Gap off of here foreign a lot of this just comes apart by following the seam and applying a little bit of pressure and knowing where to cut yeah a little cord removed trim it up a little bit any trimming that you do has a whole section prior to cutting it into steaks is less trimming you have to do on each individual steak so just try to get things all nice and cleaned up we're going to remove these beef backbones we're going to save this all these ribs and somebody can barbecue them slow smoke them and they're going to be delicious so if you were to leave this bone in it'd be called a rib steak we're taking the bone out today rib eyes so that's a beef back rib we're going to save that just like that we're going to leave the membrane and everything on it that way your ribs don't fall apart and we're going to start cutting some ribeye steaks ribeye steaks start by squaring them up just a little bit we're gonna cut these about an inch and a quarter thick all the way down through this rib section a rib eye section rather beautiful marbling just a fantastic rib eye sure wouldn't mind having my freezer full of those let's take a little bit of that tail off there foreign two three four five six seven eight nine ten eleven twelve thirteen thirteen rib eye steaks cut about an inch and a quarter and these I would love to put in my freezer but they're going out for sale to the customer those are some dandies front quarters wrapped up you can see it on the table the hindquarters still hanging behind me let's get started on that once we get to hindquarter done we'll do a full overview of everything on our table we're gonna split it down the middle we're going to show you front hind we have a new category which is our DIY and it includes casings powders dried jalapenos dried fruit our base flavors for bratwurst for summer sauces for sticks our Maple seasoning which is absolutely amazing does some of our bratwurst and our breakfast sausages bearded butcher blend and our four main flavors and then high temp cheese what we have in front of us will do a majority of our white feather Meats products and we're opening it up to for DIY because we've spent the last 25 years developing these spices these are the ones that we use in our commercial setting we've also used these in our garage type environment at home whether you're making brats sticks you name it now it's time to take our favorite products get them into your hands so you can enjoy some of these incredible items start with removing this rose mead on this Hind we're going to pull this flank so just remember through this process if there's a cut that you didn't see me do and you're like man I wonder why he's not cutting that when I've seen him do it before it's because we're doing this more of a custom cut style there's really a difference there's a a retail version and a custom version in this business and today we're doing more of just the your custom cut out [Music] that's the reason why some of those cuts I didn't save that's your B flank we'll trim it out beef flank steak start with peeling this membrane this is one of those cuts where if you order a front quarter from your butcher wonder why you can't get a flank steak it's because it doesn't live on the front quarter lives on the hindquarter foreign get that membrane off there there's a natural seam right here where we're gonna start pulling that flank steak out you've never had a flank steak butterflied and filled with feta cheese and onions and peppers a little bit of our chipotle seasoning on there smoked you're missing out there's a video on our channel on how to do that once we get down here to the end we'll just strip the rest of this out just like that and we'll just trim it up for a so you can see this fat down here just follow that fat curvature trim just a little bit of that fat off there you have real nice beef flank steak tri-tip Brown tip that's what's next so we want to start right here snuggle find this Seam for this tri-tip it's a natural seam right there that you want to follow seam you can just take that right out of there beef tri-tip comes out of this cap of the sirloin tip it's this muscle located right here on the top so let's just fabricate it out of there that's the sirloin tip or the round tip we'll get to that here in a second we want to do the tri-tip first people thought we were crazy when we made a video a couple years ago about this unknown cut here in the Midwest but I'm telling you it's not something we typically cut four or five years ago it just it got real popular here in the Midwest and for good reason it's an absolute just scrumptious steak you can leave the fat cover onto your liking or ask the butcher to do it to your liking this is typically how we prepare them for our meat case I know some people like more of the fat left on them but our customers prefer that they're trimmed up a little bit more so we'll just take that extra fat out of there we're going to flip it over we're gonna fillet that like a fish take a little bit more of that silver skin and that membrane off the bottom just like that we have a beautifully trimmed beef beef tri-tip just begging to go on your smoker beef round tip otherwise known as a sirloin tip one of our favorite beef roasts squared up just a little bit I'm going to cut I think we'll do four out of this one today if you're looking to make some barbecued beef this one's the one to do it put this in a crock pot pull it apart it's delicious so round tip sirloin tip they're the same cut you can just call them two different things get that beef kidney out of there that'll make some pet food I know some people like to eat it but not me and we'll just work again this kidney suit out of here you want to be real careful when you do this because located right underneath this fat is that tenderloin you certainly don't want to cut into that so just take start up along this vertebrae you want to know something that'll work you in this business it's doing stuff like this it gets those forearms pumping all that pulling so once we get that fat started you can just use your tip of your knife to keep pulling it out just being real careful because right there is that beef tenderloin you don't want to put a bunch of cut marks in that there's your beef to it that'll go for birds and for added into deer meat and all kinds of good stuff so we want to separate this Short Line from this round and the way you do that is there's this ball joint right here so you want to start your knife right there at that ball joint and come all the way around to that tailbone right there and then we'll take our hand saw we'll cut through that ball joint we'll just cut this all the way off look at that butcher's dollar right there you know you broke it down properly when you get that butcher's Dollar in there back in the day hearsay is that they used to get paid based on how many of those they cut per day so there's your butcher's dollar sirloin porterhouse T-Bone that's what we're going to cut off of this we're gonna do the bone in version you can see the tenderloin here the sirloins on the bottom we roll This up we have the New York strips right here if we were going to do boneless we would do filet boneless sirloin strip but today we're doing bone in so we're doing bone-in sirloin we're doing porterhouse we're doing T-Bone if there's still confusion on that refer back to some videos that we've done we've done a full explanation on bone-in versus boneless filet strip versus porterhouse T-Bone it can be confusing they're all right there before we get started on that we're going to do the hindquarter we're going to fabricate this round apart into all the different muscle structures we're going to start by removing this hind Shank you're gonna find the snuggle we're going to take this hind shank off here we'll cut this into some soup bones we're going to get the h-bone out of here moving this oyster stake we don't typically save but you can if you want your knife started around this bone this is the pelvic bone the h-bone gotta find that ball joint that knuckle removing that H bone out of there foreign it up just a little bit and we'll pull the femur so on this round this round consists of three main muscle structures we have the top round the eye of round and the bottom round there's also a rolled rump here on the end what a lot of processors will do they'll cut this into round Stakes which you get a portion of your top eye and bottom all in that round stake you can do those round steaks tenderized you can do cube steaks you can make this boneless you can cut London broils Eye of rounds today we are going to make this boneless so as mentioned I'm going to pull this femur out of here thank you and then we'll separate each piece of this round by its specific muscle I get this loosened up and then we can pull that femur right out of there now we want to do is we want to find these natural seams in this round we're gonna grab our meat hook we're going to pull this heel this is the heel around we don't typically save it you can save it as a roast we don't typically save it you don't get a lot of requests for it so that's the heel around start pretty in this up a little bit so continue with the seam this is the top round this is the eye around this is the bottom so you just want to take your knife and follow that natural seam out removing that top round now you want to come over here and you want to cut your eye around so there's your eye round we'll trim all these up a little bit more here in a second now you want to do your bottom round so today I think what we're going to do is we're going to do some London broils and we're going to do some round roasts off of these we're just going to go down through this bottom round and cut some two to three pound bottom round roasts beef eye around just going to trim it up a little bit this makes a great roast so that's what we're going to save it for today you can cut it into cube steak and jerky and things like that but today we're going with a eye of round so once you get it trimmed up a little bit it does high ridges off of there we're just going to cut it in half cut a couple real nice two to three pound eye round roasts beef top round we're going to cut some London broils so we want to start by removing this vein out of here we want to take all this excess off of here that wouldn't be fit for a London broil move some of that silver skin now that we have that prepped we're just going to square it up this portion can make it made into some stew meat and then we're going to cut these about two to two and a half inches thick per lemon broil that's just a real nice top round steak it's just one of the many versions that you can do with this beef round and today this is the one we chose we're gonna do the same thing with the hind shank as we did with the front we're just going to cut these into some cross-cut shanks some soup bones pretty much the same deal as the front [Music] now it's time for some sirloins Porter houses and T-Bones Square them up a little bit we're gonna set our saw about an inch thick we're just going to do some bone-in [Music] sirloins [Music] foreign [Music] [Music] on these but not too much these are the porter houses and T-Bones if you needed we're getting started on the video what let's get started you're a little late to the party sir I didn't just show up to the building but I just showed up in his station I questioned his presence Tommy for talking too loud in the other room I asked everybody I was like is he louder today than he normally is because I feel like he's talking really loud Porter houses and T-Bones thank you [Music] we'll get them cut and then we'll go through each one and we'll trim them [Music] so there's your porterhouse two four six seven porterhouse foreign [Music] [Music] houses and nine T-Bones then what I'm going to do is I'm going to go back through each of these and I'm just going to trim a little bit of that fat off if you see the blue on there that's just the ink from the USDA inspection with the passing the final inspection in the grading so if you wonder what that blue ink is that's what it is it is food grade we typically just trim it off that way it doesn't the consumer doesn't question whether it is we'll just go down through each one and trim them up all nice and neat so for these bone-in sirloins we do have to cut through that bone right there and I'll show you how we trim these out you're not going to be able to do it unless you cut through that bone on a few for a couple of the first ones so we're just going to get started trimming these if there's a bunch of gristle in it we typically just save the portion that's that's better just make some nice little sirloin pieces like these right here these are those ends has a little piece of the fillet in there and a little piece of the sirloin so if you get a animal custom process you may see these in your order somewhere and that's what those aren't where they come from because we would certainly hate to see those little chunks go into ground beef so those are just little sirloin pieces now we can do the bigger sirloins follow this natural seam around the end look around that piece of fillet get you a real nice bone in sirloin it's a big steak these you know some some families might be able to fall out one steak and feed a couple people with one stake so that's something to keep in mind too when you go to your processor and you are trying to decide how many steaks you want per package the size of the stake might determine on how many you want in a bag depending on how many people you're going to feed it's a nice stack of bone-in sirloins let's add them to our pile there's a front and hind hanging behind me there's also a front and hind lying on the table Let's do an overview of what we cut starting with those skirt steaks the beef brisket beef short ribs those scrumptious rib eye steaks beef back ribs arm roasts we have five of those we have ten Chuck blade roasts we have those soup bones there's three of those and a little pile of stew meat this line in the table separates the front from the Hind as we do this explanation hopefully this trains you teaches you when you go to your processor you have a better understanding what comes with the front what comes with a hind that's our goal hopefully we're achieving that goal today on the hindquarter we have some beef stew meat we have that flank steak we have some London broils there's four of those we have that beautiful beef tri-tip roast a couple eye around roasts we have four round tips also known as the sirloin tip we have some bottom round roasts we have the bone-in sirloins we have the T-Bones we have the porterhouse steaks some little sirloin pieces of steak here and we have those soup bones that's what you can get on a hind that's what you can get on the front I'm bringing Scott in for this next portion he did some yield percentages and he's going to tell us what you can expect on a front hind when it comes to Cuts versus ground Meats that's right so obviously value what you paid for what the choice was whether it was a front or a hind you're going to find that fronts are priced lower than Heinz because the front doesn't have as many of your steaks in it plain and simple you're going to have just the rib eyes and then you're going to have mostly roast uh with the exception being your skirt steak if you cut a chuck eye steak or something like that this entire half I wrote it down this time I mean why not I've been memorizing everything but 437 was the hanging the carcass hanging weight um that was after it was dry aged so that was the actual weight the front weighed 230 and the hind weight 207 so the front was a little heavier by hanging weight however off your front you're going to get a slightly lower yield because it's going to have more fat and Bone less muscle so off of our front we expect about a 62 percent yield which would give you about 142 pounds of actual processed meat so out of that processed meat we could expect about 55 percent of it the way it's cut here to be your cuts and the other 45 percent to be your ground meat so roughly 78 pounds of cuts in front of us and we yield about 64 pounds of ground meat off your front so 2 30 hanging weight it's going to yield out about 142 pounds of packaged meat out of that about 78 pounds is going to be your cuts and 64 is going to be your ground Meats um hi so 207 pounds carcass hanging weight we expect a higher yield about 65 so we got more muscle there so you got about 135 pounds of actual processed ready to package meat bear in mind it's going to have a lot of your high value steaks in it um so out of that 135 pounds roughly half of it or a little over half of it 55 will be Cuts so about 75 pounds the remainder will be ground meat which would be about 60 pounds typically off of a hind your ground meats are going to be leaner and of course like we said fewer roasts more steaks leaner ground beef that's where the value comes in with the hind so whatever your choice is whether it's a front or high and what suits you best if you want more roasts more ground beef less steaks you're going to go with your front quarter if you like to eat a lot of steak a lot of leaner Meats a lot of leaner roasts leaner ground beef you're going to want the high important or you see if your processor can give you a portion of each do a split quarter they get another party involved and you both it's a one for you one for them all the way down the middle you get a portion of the front and hind so great explanation on the yield Scott hopefully you approve of my cuts it looks fantastic thank you we wanted to go a little bit old school with this video we've been doing a lot of the DIY processing things like that but we wanted to just do some straight up butchering content for you guys appreciate every single one of you it's why we do it so thank you if you could for us just go up hit that subscribe hit that Bell for notifications follow us on Facebook follow us on Instagram and Tick Tock we plan on doing a whole bunch more so as long as we can do this we plan on doing it and until next time see ya [Music]

Channel: The Bearded Butchers

Views: 907,489

Keywords: The Bearded Butchers, Beef, DIY Processing

Id: F4eYudMGUQA

Length: 46min 55sec (2815 seconds)

Published: Sat Dec 17 2022