How to Butcher a Cow. | ENTIRE BREAKDOWN | by The Bearded Butchers!

[Applause] welcome to white feather meets I'm Seth Perkins one of the bearded butchers here at way for the meats today we're gonna show you how we break down and cut up a beef we're gonna start with 1/2 we're gonna do the front quarter we're gonna do the hind quarter we're going to show you bone-in options boneless options some of the different types of cuts that you can get but I want you to remember through this process this is how we would do it so being a custom processor for over 25 years we cut our teeth on the butcher boy be 16 bandsaw this is how we were taught come along check it out let's have the cooler and get the beef so what we have here is an entire beef carcass hindquarter front quarter and I'm going to show you guys where to break it down which ribs cut between and we'll go from there so the first thing we do is we start out by counting up five ribs so one two three four five we made it a little cut right here and you can see that that came through this side and that's going to separate the the rib the short ribs a plate from the actual chuck of the animal so then we get this out on the processing floor I'll show you the cut that we make here to continue with that process and then the next thing we do is we want to break it down between the 12th and 13th rib you can turn this around you can count up if you want from the bottom we've done it long enough so we can pretty much tell that's going to be our 13th rib right there so we simply start in between the 12th and 13th cutting all the way up but not cutting through near that flank and then you pull your knife down add just a little bit of an angle all the way to the vertebrae here on the back now what we're going to do is we're going to grab our handsaw and we're going to cut through this back bone and when we do that and we leave that extra piece right here that allows that front quarter to hang down not touching the floor but still attached to the hind quarter and then we'll go ahead and we'll lift these up we'll hang them on our hook and we'll push it right out onto the processing floor so I want to talk a little bit about the tools we're gonna be using today I'll start with our knives six inch for torn ox it's our favorite everybody probably knows by now we definitely use this in all of our videos if you want one bearded butchers calm you can get one of these for yourself it's a six inch semis stiff our favorite knife also in our arsenal we have an 8 inch and we have a 10 inch these are both breaking knives we will be using these for different applications throughout the process of butchering this beef whether it be breaking down cutting steaks etc you'll see those in use we also have a Polish 10 inch steel also available on our website this one's made by F dick we have a Dexter meat hook and then we also have a 27 inch and saw these are the hand tools that we'll be using and then we'll also be using our B 16 butcher boy band salt today so let's just get started okay so let's go ahead and get started but before we get started I should mention people have commented in some of our other videos and assets this is a fake beard it is not a fake beard it is in fact a beard net so just want to point that out anyways if you remember in the cooler we broke this animal down between the fifth and sixth rib and you can see one two three four five went ahead made a cut right there now what we're going to do is we're just going to bring that cut through separating that rib section from that Chuck keep in mind this is an area where if you're pulling your knife towards you chainmail it's very important that knife slips bad news so we just go ahead make this cut right here get our handsaw cut through this phone separating rib section from the Chuck now we're going to go ahead and get it cut off and we're gonna lay down on the table so here you have your front portion we have brisket four shank we have the arm roast chuck roast neck you can do this a couple different ways you can do bone-in chuck roast you can do bone-in arm pot roast you can make this boneless you can do flat irons you can do chuck eyes we'll do it a couple different ways today so follow along the first thing we're gonna do now that we have the rib short rib plate portion laid up here on the saw is we're gonna go ahead and remove the skirt steak out of this simply by making a cut on the inside of that diaphragm muscle pulling that entire section out we will then remove the membrane off of this side and off this side exposing that wonderful piece of meat that's the diaphragm muscle the skirt steak excellent for fajitas tacos really really a nice cut you can grill this marinate it cut it against the grain one of our favorites now what I'm going to do is I'm gonna go ahead and flip the bandsaw on and we're just gonna start breaking this down [Music] we can cut this into about a two inch thick slice for short ribs which do that typically what we do is we save the four bones in the center [Music] cutting some nice strips always remove the membrane on the back of these bones when we do these makes a lot more pleasant to eat if you remove this membrane once you get it started you can just pull it off there like that it's a real nice beef short rib we'll get some of these cut I'll get them all laid out on the table so you can see what we end up with so as you can see here I have two rib sections what I did was this is the one that I just cut off the beef that's the harvest date to kill date right here this one this is the kill date which is July so this one has been aging on our shelf now for just over six weeks so instead of cutting this one I'm going to go ahead put this one on the shelf this one's gonna age for another four weeks and we're gonna go ahead and break down the one that has been aged and I'll show you how some different options on that [Music] now that we have these bones removed I can go ahead and start taking the rest of these bones off we'll remove the ribs we'll take this cap off there and we'll break it down into cuts we're gonna break down this rib section I start with peeling the membrane off these rib bones a couple different ways you can do this rib section you can take all these bones off you can leave it as a roast you can cut it into steaks you can make those steaks bone-in which are rip steaks you can make them boneless which are ribeye whichever you prefer today we're gonna be making ribeye steaks so the next thing I do is remove the cap you can start by cutting in this seam and then using your a downward pressure using your opposite hand and just pull following that seam you can pull that cap right off there now we need to remove this yellow cord work that out I like to trim it up just a little bit it has a whole piece before we get cut it started cutting our steaks that's just less trimming that you have to do on your steaks now that we have all the excess bones removed we can go ahead and take these back ribs out staying as close to the bone as you can leaving as much meat on the rib section as you as you possibly can because that's added value and in this business value weight is money so now that we have that trimmed up I'm gonna get rid of our scraps these back ribs these are a real nice rib you can smoke them you can season them slow cook them fall apart tender excellent beef rib now what I'm gonna do is I'm gonna go ahead and just get started cutting some ribeye steaks first thing I do is start with removing this end here that's sort of dried out from that dry aging process that's not something we'd want to put it into our trimmings or leave on a steak you want to square our section up and then just get started cutting steaks normally we cut ours about an inch and a quarter thick moving down through this section as you can see now that I've removed the excess bone and that discolored portion of meat what we have left in the center is just a beautiful red ribeye steak typically on a rib section you're gonna see 12 to 14 steaks and of course that all depends on how thick you cut them let's go ahead and start breaking down the the rest of this front quarter I'm gonna remove the brisket I'm going to remove the shank and then I'll show you the different options that we can do with the chuck and the arm and this portion so let's go ahead and flip so on and get started [Music] [Music] [Music] [Music] you want to stop and explain a little bit what I'm doing here this is the arm portion this is a pot roast we're gonna remove the ribs we're gonna save those for Shore ribs now typically in like a custom cutting environment what we would do is we would continue to cut this Chuck portion you can see the blade bone right here we would continue slicing this all the way down to the neck and then we would make a bone in Chuck blade roast however today's application in the way that we cut for our retail store we don't sell the roasts in that style so what I'm going to do is I'll show you how we break this down for our store and you have to understand that our customers have a certain style they like the demographic of where we live kind of changes what people like it's what they're used to this is what our customers have been buying from us for years and years so like I said in the beginning of the video this may not be how you see it everywhere this is how we do it and we're gonna show you how [Music] so here's the neck portion today what we're gonna do is just remove the bone you can save the bone make some great soup stock add it in with some crock pot with some veggies cook it low and slow excellent bone for some soup any of the marrow bones throughout this beef just remember the good the good marrows excellent beef stock as well so you can slice this up you can cook it down for that if you wish today we're gonna go ahead and remove the meat off the bone and it's going to go into our grindings for ground beef we're gonna go ahead and cut some soup bones we normally cut these about two inches thick this is a crosscut shank these are excellent for braising making soup stock you name it there's a nice beef soup bones all right on to the next cut beef brisket who doesn't love a good beef brisket smoked low and slow twelve hours take it to over just over 200 degrees this right here in a smokers world smoked one of the most coveted pieces of meat in my opinion and I'm gonna show you how to extract this out of this bone so we've moved it off the front quarter now let's just go ahead and get started pulling this brisket first of all just removing that meat on the inside of that rib cage bone now we're gonna get started there's a seam right here you can see it between the meat and this fat just start by pulling on it and helping it along with your knife I'm making very minimal cuts and I can just push that meat right off that bone you can see now I have beautiful beef brisket this is a Packer style and what I have here is the point and the flat so that's the whole brisket depending on the application that you're gonna be used for smoking some charcoal style grills you want to leave more fat on it some of your palate style grills you want to take more off you know you can corn this make corned beef it's completely up to you today it's just after Labor Day here in Ohio however these are still a very popular cut even though we're moving into some of the fault you know the fall months here this is just excellent you can feed a large party smoke it cut it against the grain excellent excellent choice if you want to do some barbecuing in your backyard just gonna square it up a little bit that one it's ready for the meat case we're gonna go ahead and get started breaking down this Chuck portion and we're gonna extract the flat iron we're gonna pull the blade bone out and then we're gonna do a boneless chuck roast out of the center which would be your Chuck I and like I was mentioning before this is the style we cut for our store our customers really really enjoy it so that's how we're going to do it today as you can see right here starting up at the the front of this shoulder blade bone cutting through this tendon you can take your knife and you can feel where that blade bone starts down through the shoulder and you simply follow it all the way down staying it close to the bone as you can until you come out to the end then what I like to do is make a small cut here using your meat hook you can start pulling this flat iron out keeping your knife as close to the bone as you can once you get that separated out you can then pull it like this and it leaves that bone nice and clean and extracts that top blade steak right out of that Chuck portion very minimal boning once that's moved to the table nice and clean pull same thing on this side this would be referred to as your mock tender today what we're gonna do with it we're not gonna save it as a hole cut a hole muscle we are going to make it in just into some beef stew meat now what we're gonna do is just continue to remove this shorter blade bone just remember whenever you're extracting a bone like this you always want to stay close to the bone as possible leaves more meat on your cut less meat on the bone higher value more yield now that we have the blade bone removed we're gonna go ahead and pull this Chuck eye out starting right here at the front of this vertebra you can see the Chuck eye right here at this last knuckle take your knife cutting all the way down along those bones once I get it cut all the way down to the flat bones on the back I flip it over extracting this Chuck I nice big solid piece of meat I'm gonna remove the yellow cord you can cut this portion into steaks you can cut it into roasts you can leave the blade bone in it you can cut blade rows it's completely up to you like I said in our application for our store this is what we cut now any pieces like this that you cut off make excellent stew meat keep that in mind if you don't want to use it for stew meat you put it into ground beef no we're gonna do is we're gonna go ahead and get these cut into roasts and then we're gonna net them and we're gonna pretty them up for the meat case makes a real nice boneless chunk of beef you can put a net around this you can throw it in your crock pot you put it in your Dutch oven when it's done cooking you take the netting off of it it falls apart you eat the entire thing now on this rest of this bone left over from that Chuck I'm going to pull one section of short ribs out of here [Music] this rib right here super nice meaty short rib excellent for the case removing the membrane moving on to the flat iron this top blade steak that I pulled out of that Chuck we're gonna remove the membrane and the gristle out of this piece just take your knife sort of like filleting a fish working that membrane right off the top of this muscle and what I like to do is flip it over here again keeping your knife as close to that cap as possible not scoring the meat nobody wants to buy something that's all hacked up make a real nice smooth cuts you can see that's just real nice and clean now what we need to do is remove this piece of gristle out of the center that runs holds that shoulder blade on this muscle onto the shoulder blade you want to remove that out of the middle so if you start right here at the top here again it's like filleting a fish you can hold your blade nice and flat you can see that strip of gristle as you slowly work that meat all the way down to the bottom keeping your cuts to a minimal that way you wind up the nice smooth piece there again not all hacked up once you get the top removed flip it over what I do is I cut in the starting in about an inch or so leaving just a little bit meet and that gives you something to hang on to sort of like taking the sinew off of the venison backstrap then you just work this down like that removing that piece right out of the center nice and clean no meat on it now we can just square these up a little bit this is the second most tender muscle on the beef next to the Tenderloin you have a chance you're in the store you're to restaurant grab yourself a flat iron delicious cut and I bet you didn't know that it came from the front quarter the Chuck portion of the beef these when you're grilling them when you're cooking them they actually kind of swallow up a little bit super tender tons of flavor no gristle eat the whole thing moving on to those arm portion cuts these we cut them just over 2 inches thick we made 3 slices now what we're gonna do is we're gonna go ahead and remove the short ribs off the bottom of these there's one next what we're gonna do is go ahead and cut this into an arm roast following the seams just like this squaring it up boneless arm roast so typically what you do is you get one off of the first roast that's boneless then on this one you're gonna get two ones bone-in nice bone-in pot roast got that marrow bone in there tons of flavor and you get a boneless one here so we're up to three removing these short ribs just like that we'll continue to work on those by removing the membrane off of them third and final piece here again it's trimming them up cutting one bone in arm roast and one boneless arm roast I should mention when you're using a band saw it does create bone dust on the cut so you can get a hold of one of these go to you know any butcher supply store and we like to take this and scrape this bone dust off of here before packaging it makes a much more presentable cut when you put it in your crock pot you go to cook it you don't have to deal with all this bone dust sort of floating to the top of your pot all around more presentable just a better cut of meat something to keep in mind makes them nice and clean in our business and our industry it's all about what the cut looks like in the meat case it doesn't look good you simply will not sell to the customer so in our opinion it's a very very important step a little attention to detail cleanup the bone dust this is that mock tender muscle but I pull it out of that Chuck portion just want to show you how we cut some stew meat just some nice cubes no gristle about an inch by inch square some wonderful beef stew moving into the fall months here in Ohio who doesn't love a nice pot of beef stew we're gonna add that to our table now that we have the front quarter broke down into all these cuts I'm just gonna go ahead and explain what they are beef ribeye steaks this is a back rib skirt steaks beef short ribs beef brisket cross cut shank bones perfect for braising making soup this is your arm roast boneless bone-in beef flat irons and boneless chuck gross also out of that mock tender nice little pile of stew so now that we have the front quarter all broke down into our cuts so we're gonna go ahead and move on to the hind quarter so come along before we move on to the hind quarter I wanted to show you I know I mentioned it briefly on the front that we met these Chuck roasts and I wanted to show you what that process looks like so we're using the number 16 netting with our stuffing horn and we simply pull it through the stuffing horn into the netting we'll put this in a vacuum sealed bag makes a real nice cut that we can display in our case these are excellent for cooking kind of holds everything together until the very end when you're ready to pull the meat apart you simply cut the net everything falls apart you eat the entire roast now that the front quarter has been all cut up into our various cuts we're gonna go ahead and get started on the hind first thing we're going to do is remove the muscle on the outside of the flank here that'll go into our trimmings for our ground beef once we get that removed we can go ahead and remove the flank this is your flank steak cutting through the membrane I'll show you how to pull that out you can see that it's starting to take shape if you take your knife and cut right along this seam and then just start pulling that flank steak out using your knife here again just to help when needed you can pull this entire flank out just by following that seam right down through there just like that beef flank steak trim it up a little bit removing some of this outside fat moving this tail portion a couple different things that you can do with this you can marinate it grill it when you're done finished grilling cut it against the grain something that we like to do is we actually like to hold this down on the table using your knife and butterfly this open so we like to butterfly it open it up fill it with feta cheese onions and peppers a little bit of beer to butcher blend seasoning on there throw it on the big green egg the trigger pellet grill charcoal whatever you want to do if you want to get a hold of some seasonings visit the link in the description you're gonna love it beef flank steak removing this knuckle which consists of the round tip ie sirloin tip tri-tip those are all located right here I went ahead and switched my 10-inch breaking knife just start by cutting right there through that knuckle using your meat hook cut down both sides once you get that knuckle expose you follow the femur bone until it gets to the right there at the bottom and then you simply pull that whole chunk out like that removing the knuckle off the end starting here at the top finding this scene you can just pull that muscle right out of that portion now what we're gonna do is cut this into some roasts you can cut it into steaks whatever you'd like this is a round tip roast also call it a sirloin tip rows depending on where you're shopping now we're gonna go ahead and remove this tri-tip for the guys that are in ladies they're out there smoking it up on their barbecue grill over the weekend highly recommend grabbing a beef tri-tip it's a fairly inexpensive cut so it's pretty affordable very very desirable tasty cut of meat we typically remove most of the fat off of ours we found that during the smoking process it just gives you a real nice finished product in the end very little work needs to be done to it once you have smoked it you can put that right on the grill once it's reached its desired temp slice it against the grain you've got a beef tri-tip moving on we're gonna go ahead and remove the suet out of this hind quarter this is where you have to be really really careful located right behind this suit is the beef tenderloin and we don't want to get into that with our knife so you just have to be real careful working this fat out finding that seen downward pressure you can pull this beef set out exposing that beef tenderloin right there with the beef suet we typically pull the kidney out that goes into pet food the suit you can chunk that up birds you can make soap whatever you wish nice big chunk of beef tallow now we want to move the sirloin short loin from the round portion so finding this ball joint right here you want to start maybe about a knife width below that and just make a cut right here find the base of where the tail was pull it towards you cutting about an inch below the base of where the tail was you're not going to be able to cut all the way through because there's bone there but you want to get that seam started then you grab your hand saw cutting through this ball joint moving that sirloin and the short loin so today we're going to show you how to do a boneless portion of this loin which consists of beef filet or tenderloin sirloin and strip steaks so Flay sirloin strip that's the boneless style and then we're also going to show you on another half how to do the bone-in version which is the sirloin porterhouse and t-bone we're going to show you the two options these are some of the cuts that confuse people the most so we're gonna explain it to you hopefully clear things up a little bit so removing this beef tenderloin this is a cut that you definitely want to be careful with take your time you don't want to leave any of the meat on the bone on this one for sure so staying right up along the vertebrae here use the tip of your knife you can see I'm using my wrists and I move my wrist back and forth following that bone once you get to the end start cutting down continuing all the way back up to the sirloin moving that whole tenderloin just like that now we want to do is break the Sterling off of here so right here hit the last knuckle on this vertebra is where you want to make your cut use your table and your you know your your force downward force to your advantage you can see that sirloin pretty much just pops right off there if I put it up on the edge of the table using that downward pressure you can pull that sirloin right out of there tenderloin sirloin strip loin now we're just going to break each one down and clean them up we're going to remove the bone making a boneless sirloin you can leave the bone in it make a pin bone sirloin and just remember any of these trimmings that were taken off of these cuts we're gonna be cutting kebabs we're gonna be cutting stew meat stir-fry that sort of thing so just because you see us removing something off they're not necessarily gonna lose value by going into ground beef because we're gonna cut a value-added item like the ones I just mentioned moving on let's tackle that tenderloin start by removing this tissue a little bit of fat on the bottom that all removed all the way down to the tail once you get the fat and membrane off the top you want to use the very tip of your knife and start it underneath the silver skin following it out to the end like that and then you can just slowly work this silver skin off without hacking into the cut nobody wants to spend a high price for a beef filet and get one that's all hacked into a bunch of pieces so just take your time removing all the silver skin what you end up with beautiful cut like that now on this strip loin we will want to chine these bones and remove any excess [Music] you can see I made one pass down through the these bones with that saw leaving very minimal meat will go down through there and get that cleaned out but now that we have those bones removed I'll show you how we finish out this strip loin so we want to move down through the top making this boneless removing all the rest of these pieces of bone here again staying as close to the bone as you can leaving the meat on the cut on the bone square it up a little bit if you need to do any trimming if the beefs real fat back fat or anything like that this is where you're gonna want to do it that way if you if you trim the the whole muscle you don't have to go back through necessarily and trim each individual steak so and then you remove these rest of these little vertebra pieces out of here using just the tip of your knife you can see I'm using my thumb put a little bit of pressure on that bone to hold it in place as I cut around it like this if you try to do that without holding on to it everything is just kind of kind of wiggle around it's a lot more stable when you put your thumb on it keep it in place now all the bones have been removed we have strip loin tenderloin sirloin we're gonna break them down cut them into some steaks so for the strip from the sirloin I'm gonna go ahead and move to my 10 inch breaking knife start with squaring it up just a little bit cutting these steaks about an inch and a quarter you want to make sure that when you cut these you caught them real even you want a nice even steak you don't want it tapered thick on one end thin on the other because then when you cook it it's not gonna cook evenly so you definitely want to kind of get the hang you can see I'm using I'm actually using all five of my fingers in my left hand to stabilize this cut as I'm cutting through it something to keep in mind strip steaks New York style strip depending on where you're located across country that might be called different things there's the strip portion I'm gonna go ahead and move on to the sirloin it's boneless sirloin steaks for our meat case sometimes we'll leave them as a whole steak and then other times we'll cut them in half gives people the option of what size they would like there's your two options there again cutting a real nice even steak that way they cook evenly moving on to the beef tenderloin you can leave this whole you can roast it you can roll it tie it today we're simply going to cut it up into steaks for our store we like to cut these quite a bit thicker about an inch and a half cut a real nice 10 to 12 ounce beef filet you can see it's just really nice trim even cut excellent excellent steak so there you have it beef sirloin strip steak and beef Flay now just remember that's the bone-in style on that that loin next I'll show you the bone-in so I showed you guys the boneless portions of these primal cuts which were the ribeye steaks the tenderloin or filet the sirloin and strip steaks so now what we're going to do with the rib portion I left the bones a little bit longer on this one I'm gonna show you how to make a tomahawk chop and then on the sirloin and the short loin over here we're gonna do sirloin steak porterhouse and t-bone so I want to show you the difference between the boneless and the bone-in [Music] [Music] [Music] so in order to get started breaking these tomahawk chops down you need to remove that top of that vertebrae right there exposing that thin line and meat so that we can peel the bones off and then separate and clean the boat the rib bones on this so I'll show you how we do that so we can start by removing the membrane here again on the back of these ribs there's one going to be a little bit more challenging to take off choose your hook working it off there like that once you get the membrane removed we're gonna start removing the bones on the back just like we did for the ribeye we do for this as you can see we made that cut on the top of here with our bandsaw so that we can peel these bones off otherwise you wouldn't be able to get them off there so after you get your bones removed you flip your rib section over and you can see where that rib eye is right here you want to start about an inch in a quarter to an inch and a half above that rib eye right cutting right through that shoulder blade and then you want to size it up on this end and you want to end up about an inch past the eye on this side so you just make a imaginary line to there with your eyeball then you cut it with your knife you can see where I ended up you want to remove this meat off the top of these rib bones keeping your knife flat against the bone just like that now we'll go ahead and remove the cap starting right here there's a seam you just want to take your knife and follow that seam out if you're gonna be doing a roast or something like that you can leave this fat cap on here if you'd like but the way we display them in our case we like to have it removed go ahead and remove the yellow cord knocking a little the excess fat off now what we're going to do is we're just going to start down in between each of these bones cleaning the meat off of them you want to try to get the bones as clean as you can any meat that's left on there can sort of turn a little bit gray during the cooking process it's just a nicer look for your case you can also take a piece of butcher string and tie it around the bottom and kind of rip this membrane off these bones today for sake of time I'm just going to go down through show give you a brief idea of what we do and then we'll show you the end result of what the tomahawk looks like when we're done so after I get all the meat removed between the bones I can finish up by just taking my knife and sort of scraping some of that meat that's left and membrane off the top of these ribs and just continue to get them cleaned up after you're satisfied with how much you've cleaned on the bone you can then go ahead and start cutting these I might spend a little bit more time on these once we're done just to clean them up a little bit but the sake of video we're gonna go ahead and get started cutting these into some steaks all right so now we get our 10 inch breaking knife and we square the ends of this up just a little bit and then we just start cutting down through these bones getting all the way to the end and then squaring this one up as well what you're left with is a real nice beef tomahawk rib chop like I said we'll spend a little more time cleaning these bones up and getting them all nice and white for the for the case but there you have it and I'm going to show you a little trick that you can do also so some of these these are gonna weigh like two and a half pounds that's a pretty healthy steak I know for the carnivores out there who would love a big thick steak like this but sometimes you know depending on who you're cooking for they're simply just a little bit too big so if you move over here I'm going to show you what you can do with these so we'll move over to our bandsaw we've found that if you cut them in half makes a real desirable cut [Music] [Music] [Music] so now you can see what you have is something that is about half the thickness you're still you know over an inch thick and it still has a long bone on it just a little bit more manageable size it's completely up to you whether you want to do a nice big thick one which is the entire bone or you want to cut that in half and do two steaks per chunk so now we have the sirloin beef shoreline and we're gonna continue showing you how to do the bone-in version a couple different ways you can do this you can start cutting this whole entire section you can square this off you can cut this into bone in like a pin bone sirloin setting the depth on your saw maybe cutting those an inch thick or so or what we like to do is we knock this entire sirloin off of here and then we make a boneless chunk of tenderloin cut it into fillets and then we make boneless tenderloins so we don't put a bone-in sirloin in or I'm sorry we do a boneless sirloin we don't put bone-in sirloins in our meat case we make them all boneless so that's what I'm gonna go ahead and do today and then we will continue to cut this into porterhouse and t-bone [Music] [Music] [Music] [Music] [Music] okay so that's the bone-in version porterhouse my stack of those t-bones tomahawk chops and just remember that if I was to remove the piece of filet out of these take the bone out you then have fillet and strip so I want to show you guys the difference between bone-in and boneless now keep in mind I did use a hind quarter off a second half so this is not possible out of one entire half so you really have to you can you can do a portion of each it's just a little bit harder on your meat cutter takes a little bit more time but it's recommended you pick a half of beef you know let's say you're gonna go to the butcher you're gonna order one for your freezer at home choose bone-in or boneless just remember with the boneless you get ribeye sirloin flame strip with the bone in you get rib steak sirloin rib steaks maybe I already said that porterhouse and t-bones so those are the two different options I'm gonna continue to break down the sirloin making it boneless since that's the way we display it in our case and we'll go from there now on to the round portion let's get this down on the table and we'll start breaking it down we're gonna start by cutting through this Keeley's tendon removing this hind shank following this seam and cutting through this knuckle right here at the top of this shank just like that once you get the shank removed remove this little oyster steak not a lot of meat there if you want to save it certainly can after you get that removed we're gonna go ahead and remove the H bone starting up here at this ball joint and a lot of this for me is muscle memory so I know which angle to put my knife or make my knife go to cut this out of here just follow that bone down removing that H bone right out of there so after you get the H bone out you want to remove this femur starting up here at this end where the ball joint is here again this is one of those places where you want to be real careful with your knife because if you slip this is where you could stick yourself and things could go bad in a hurry so how do you recommend wearing chainmail working your way around the femur using some upward pressure to pull that tire phone right out of that round we can separate this round into three muscles it consists of the top round the eye and the bottom round first of all we're going to go ahead and remove this heel just by following the seam we don't typically save the this heel for anything other than ground beef removing the top round and you can tell I'm just I'm barely putting any pressure on this at all and just let my knife do the work following that seam so we have top round next I have round and then we have the bottom round continue removing the fat the cap the gristle all of these off each individual piece of muscle so the bottom round makes real nice piece if you're going to be cutting jerky cube steak anything like that you can cut it into roast real nice bottom round when we do the I if you cut this into roast you're gonna want to leave a little bit of this fat cover this cap on it we don't want to remove it all squaring it up typically what we do is we cut it in half nice two to three pound roast let me get rid of some of my scrap so I'll be back for the top round now on to the top round we're gonna go ahead and take the fat off of it there's a little artery that runs through here we like to get that out of there usually what we're doing with the top brown is cutting it into like a London broil or cube steaks but most of the time we're gonna cut it into strips for jerky so I'm gonna go ahead and show you how we're going to do that today since that's what we're gonna be using this for removing this cap just like that once you get the cap removed you can switch over to your eighth or your 10 inch breaking knife cutting against the grain cut this into the thickness of that you want your jerky so normally we cut ours about an inch and a quarter thick so just cut it like this once you get it cut into strips we can then take a slice cutting it against the grain making strips for jerky see the grains are running this way you don't want to cut it with the grain because then when you go to eat it it's a lot harder to chew in the same application applies to whatever species you're working on whether it be bison elk venison all of the top rounds are essentially pretty close to the same muscle same strands throughout so you can cut it the same way the rounds all done we have a bottom round I've round top round four jerky what we're gonna do is we're gonna go ahead and take this bottom round and cut into jerky as well so I'll just cut it into strips and then we'll continue slicing that up and it'll look just like this we'll add it to the pile get it seasoned we'll get it into the smoker my beef jerky beef hind shank we're gonna do the same thing we did as the with the front shank we're just gonna get it sliced up for soup bones [Music] we'll add this to our pile and we'll do an overall shot of and I'll explain everything that we did on the front and hind combined so about 50% of what comes off of the beef carcass is going to be the stuff that you're going to debone and we're making the trim it's at least 50% for us so whenever you're working through this it's really advantaged if you have somebody actually doing the breaking of the carcass and get your cuts and then what we have here is we have several different workstations will work around this table and and we can break it apart so whenever you're going through this you just want to obviously remove the muscle and what we like to do is we just differ every cuts different you learn by by muscle memory but you want to stay close to the bone and what we'll do a lot of times we'll take the muscle close to the bone and the cartilage with it and whenever we get done with the removal from the bone we can if we have to further trim the bone and then we can then take the boneless portion and remove any excess gristle or fat out of it and then it goes into our trimming slug so what you want to look for is just obviously the bones coming out of it excess fat and then any connective tissues or cartilage what you'll do is spend a majority of your time picking through things and depending on the size your grinder you have to make it appropriate size you'll notice in our other video with the the trimmings video that we have as well as whenever we do a breakdown like a deer carcass if we have a different grinder we have to make it a smaller size in this case we're the commercial grinders we can make them just about the size of your fist so spend some time going through your trimming carefully and that's we're going to break make up a big portion of your yield off of your beefs carcass so now that we're done with the trimming everything here is 100% boneless removed excess fat and the gristle and we're left with 140 250 pounds from our half of beef so what we'll do is just like our grinding videos with our smaller version of the grinder if we change from a coarse plate to a fine plate this is a Gemini system where this large butcher boy a 52 Grindr will push into a smaller mixer tumbler this has a course plate in it of 3/8 of an inch that goes into the tumbler and it's gonna tumble and then grind out again another eighth of an inch so we're just able to do on a large scale what we can do with our smaller grinder that you've seen in our other videos so this will go through our grinders and that will either make the beef patties or the bulk ground beef out of it so let's just do an overview on what we did we cut the entire half we did the front portion first that's where all these cuts came from and then we did the hind portion and then we did the bone-in steak so let's just do an overview here and I'll explain what we did beef short ribs beef ribeye steaks some crosscut soup bones skirt steak some beef back ribs arm roasts boneless bone-in beef brisket Chuck gross we went ahead and netted those flat irons a little bit of stew meat now switching to the hindquarter beef tri-tip flank steak round tip roasts i have round beef sirloin steaks fillets tenderloin beef strip steaks that's a New York Strip beef jerky so that's everything that we did cut wise on the first half and then we also showed you the bone-in version on the second hind quarter that I cut which is a porterhouse t-bone and tomahawk chop if you pan over here these guys are finishing up the trimmings as you can see this will be our grindings for hamburger they're cutting more stew meat we have some stir-fry we have marrow bones for soup so we appreciate you guys coming out today we wanted to do a beef video this is how we do it here whitefeather meats thanks for watching and don't forget to subscribe because there's a lot more to come [Music]

Channel: The Bearded Butchers

Views: 9,983,899

Rating: 4.7382293 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins

Id: wazg6u3ESco

Length: 69min 11sec (4151 seconds)

Published: Fri Sep 20 2019

Reddit Comments

[u/TheOldestToby]

Great video, absolutely absorbed for an hour, nice to watch this guy work so effortlessly.

[u/OhCrapItsYouAgain]

What is that small knife he uses?! It cuts through everything like butter.....and I need one.

[u/Asthoughihadwings]

This is goddamn mesmerizing

[u/[deleted]]

Awesome

[u/JackTheCat1234]

Yum!