Cuts of Beef (Get to Know the Parts of a Cow)

[Music] this is something I've wanted to do for a long time I had to get a mighty early to do it but how many of you out there would like to see a beef cut up and know every part in piece thereof and how it's taken apart and today we have Leonard and Mark we're in Northern Garrard County and I have to how do I like looking good like it behind door number one we have that uh more I wish I was taking that home with me today [Music] so we have bluegrass farms here that's the VFW we have an individual lot number which is assigned to each animal and this is the first side of two sides of the speech so this is our variety meats we have a tongue kidneys oxtail heart and liver mark is written down all of our information we take temperatures to monitor the temperature of the carcass to make sure we're meeting USDA requirements right what happens during the aging process what do you want to happen during age so what we want to happen during the aging process is let mother nature take its place and break down the muscles in the meat and the fat allow it to be a more tender tasteful meat for us so mark just took off the suit off the beef you notice that it's still got the kidneys attached and the suits is to protect the tenderloin in the back here we can you actually use this a lot when you go to your stores and buy a bird feed people have recipes for lard and other so now mark is taking off the secondary skirt of he's just lining out where he's gonna pull it off and it just pulls right out as he is he marks it there [Music] you'll notice that there's a layer of skin that's on both sides of it and marks gonna pull those off so it makes a nice tender piece of meat that you can make the heat and meat out of stir fry and that's what it looks like after the skins removed and ready to go on your dinner plate actually I had never ate tongue before working here but it's actually a very tender piece of meat want you to pull it down and skin it out and slice it up what marks doing here is he's gonna count out five ribs and cut across and then he's gonna cut up another seven ribs and cut across and that's way we can separate the chuck from the rib and the rib from the loin so marks now when I take her briskets all and he's going to cut that rib eye down and put the Chuck off so we can lay it on the table [Applause] [Music] so now what we have is the rib section here and the Chuck section here which is only connected by this single cut here and he's gonna cut that rule we're just gonna set this rib and short ribs and a rib eye over here for the time being we'll work on this Chuck and as I stalking about before he's gonna make a cut right here and we're gonna take that brisket off this Chuck so this is what the brisket looks like prior to taking the bone out and you can see it's got a nice layer of fat which makes it good for smoking and barbecuing and brisket is in right now it is it is I think mark has done this a couple hundred billion times he's been in a business a long time this is go to your market very nice now we're gonna do we're gonna flip this Chuck upside down here and when you're looking at it there's a blade bone that runs down the middle here and it separates the chuck from the shoulder so what he's doing here is he's following that blade bone up and he's just gonna mark out where that top blade is so he can pull it out so he's got it marked out he's about to pull it off so this is the top blade here and if he was to separate this out this is where your flat iron steaks would come from so he's going to write down the other side of the blade bone now and that would be where the mock tender is it's a fairly lean piece a roast and it it's kind of tough so it makes a real good roast that you cook in a crock pot or you see as he's getting to that mock tender you can see the seam starting to pop away he's able to roll that mock tender out of the pocket it's in now how is this marketed how is that sold would you buy that piece of meat it'd be it'd be sold as a it's a great two to three pound roast for you know a family to two to four so now mark is cutting into the shoulder roast here this is a great bonus of almost roaster here you see the scenes of all the beef cuts have scenes in them and that's where we try to stay away from marking the meat and scoring the meat so it's not usable so we have the shooter Kalon here and it's it's really good for a lot of practical uses it's a nice big roast has some fat in for if you want to smoke it it's a beautiful roast what we have left is the shank which he's gonna be able to take off here and then the Chuck Perot he's popping the bone away from the shank and the top plate here [Music] so he's gonna finish removing the top blade bone here see there's not a whole lot of trim on this book mark has a good sharp knife I was just thinking okay so he's going to separate that Chuck guy he's going to cut the bone off so we hit the neck bones in the chuck bro [Music] so we have here is two pieces left of the chunk of that Chuck bro we have the Chuck Rho and the neck bones he's following the bone down where the neck bones run around the chuck it's gonna remove the chuck rope and the bones here this would be the equivalent of a Boston butt on a port so it would be great for smoking and barbecuing stew meats so he's now removing the neck bones where the rest of this will go on the trim and then we'll cut the neck bones for stock so we have the shank that's left here we'll cut it in the 2-inch portions will be great for braising so we have a crosscut shank here beautiful roast yeah this is a kind of priced or portion of the beef here we have the short ribs and then we have the prime rib and cut it into rib eyes we do bone-in rib roasts Tommy Hawk steaks whatever your you want just put that in my truck okay don't worry so when we look at the rib section here we have the rib eye which you can see the eye of the rib eye there and this would be will remove the chime and we'll make this a boneless rib eye and we'll cut it into steaks so he's cutting the short ribs right now we're cutting them in the four inch pieces [Music] we have our short ribs here Mark's gonna cut these between the bones to make nice portions for restaurants and retail buyers so that they can sell them it's a great another great braising meat well we have their prime rib here so market has removed the chine bone off of the ribeye here and he's gonna take the bones out take the back ribs out we're gonna make this into a boneless roast again you see the seams that he's pulling off there so we got the nice fat cap on the back of the rib eye here now he's gonna remove the tendon and the back ribs so now we're left with the just the tenant left and the ribeye there which is removing and we got our back ribs ready for the grill so we're ready to cut it into 1-inch six now I'm impressed so if we delay these outs you get some beautiful rib eyes it's really some pretty steaks beautiful [Music] and then we have our oxy here and I don't know if you guys have ever had oxtail soup but it's amazing so you could just put these little segments in your favorite soup and it really is good it's always now is he's getting them ready to separate or the loin connects with the round we have the rolls meat on this side which will go be going to our trim today but sometimes we harvest that and on this side we have our flank steak which is a great state for fajita meat just for your grill [Music] that's what the cut looks like once it's ready to go the grill marks gonna lay on the table now so mark has the round and the loin left here he's gonna separate them and we're gonna separate this round out into different muscles and have the top sirloin steaks so if you take a look at the inside of this loin here you can see the Tenderloin that we're gonna be removing and that was where the suit was protecting it earlier so we'll be taking this out and making Flav's out of it Mark's gonna remove the silver skin on it and he's gonna clean it up so if someone was wanting to buy a whole tenderloin this is what she'd be buying so you can see some beautiful medallions here so mark now is going to remove his top sirloin this can be used for roast but they will be cutting into steaks [Music] so this would be your top sirloin roast if you is gonna leave it at home we're gonna be cutting into one-inch sticks today so this is our top sirloin steak this would actually be one of my favorite steaks some of the beef a lot of times you don't have the sinew and that you're doing the ribeye you can eat the whole steak cost is cheaper so what he's cutting out now is the tri-tip roast off the sirloin and it's a it's one of those great 2 to 3 pound roasts that come off the beef so if you look at the loin here you can see it looks a lot like a t-bone then we have the where the tenderloin was and that would be the porterhouse so as the tenderloin runs out it becomes t-bones but today we will be making this into a bowl of strip loin and cut into 1-inch steaks and so he's removed the t-bone portion from the loin and so now we have a boneless strip loin and he's gonna be cutting these into 1-inch States Mark's pretty good at portioning so if we look at their strip steaks here got good marbling it's good looking statement what we're left here was is the round we're gonna be separating this into the eye around the top round the bottom round you see how the scenes that he's cutting into to be able to break this muscle apart lots of seams in the round so what he's cleaning up here is the top round could be moving on to we have the gooseneck on this side which will be broken down into the pop bottom round and the out round so this is for your dog if you want to go up your dog it's about Moses the size right now yeah so we're left with these three sections this is the gooseneck the sirloin tip in the top round and there's only one thing left to do with the gooseneck and we're going to separate the I've round out to the bottom round so if you look at the muscle structure of the round you can see it's fairly lean muscle here and that's why it makes it great for stew meats all we have left of this animal is the shank we'll be cutting into 2-inch crosscut shanks like we did before on the chuck it's fascinating to see how this is done step-by-step broken apart and the animal has seems and guidelines that let you follow and know exactly where to go and that's how these cuts came about by following those and pulling out those different and meat groups out here's what I'm think about doing oxtail stew and smoked tongue huh sounds good you're inviting this one supper right yeah come over man thank you so much and thank you so much sir this was yeah enough enough about there yeah absolutely wonderful now we know what each particular part is thank you guys so much for sharing that ones

Channel: Tim Farmer

Views: 2,071,015

Rating: 4.6051664 out of 5

Keywords: Tim Farmer's Country Kitchen, Tim Farmer, Country, Kitchen, Kentucky, Old Fashion, Recipes, KET, How-to (Website Category), Food, Beef, Butcher, Butchering, Beef Carcass, Meat, Steak, Steak (Food)

Id: F-fWvTcph9U

Length: 13min 8sec (788 seconds)

Published: Sat Feb 21 2015