Steak vs Steak (Where to Buy Steak Online) | The Bearded Butchers

[Music] so today it's all about steak and by steak we're talking rib eye it's beautiful here in ohio we've had warm temps we're going into the spring we've got mother's day coming up father's day coming up what better time than right now to talk about steak we're going to do the ultimate comparison on these rib eyes we're going to do bison we're going to do 100 grass-fed beef we're going to do grain fed and we've got one more for you let's go in the cooler and get it that piece of the restaurants the american wagyu obviously an animal that we butchered right here you're gonna see us ribbit on camera by rib i mean we're gonna break between the 12th and 13th rib and find out what kind of marbling we have let's talk a little bit about why we call it wagu a lot of people have said that's not how you say it means japanese cow um yeah the the wall and sounds a little ridiculous to maybe give it that kind of pronunciation but i think we're pretty darn close may i do the honor stuff you sure can this is always the fun part that moment of truth when you reveal get up close there spencer that beautiful intense marbling that's why we saved this one to break on camera because that is pretty that's one of the reasons why i rib eyes a personal favorite of mine is all of that fat in there fat is flavor fat is a excellent mouth feel and fat is a ton of incredible good energy all that inner muscular fat like scott said can't be beat beauties wow now comes the heavy lifting 466 pound half so this front quarter probably weighs somewhere 275 280 ish somewhere in there welcome to our gym i just wonder how many carcasses this hook could look at that it's not even welded i think it's brazed i i have no idea that thing's easily over 100 years old makes you wonder how many cars is that that puppy has jumped off that rail so you notice that all the other primals we already broke off the animals we wanted to save this one and make it special so come out on the floor we're going to get this one ribbed out we'll get them all cut we'll show you how it happens so there we have it wagyu bison grass fed grain fed come along for the ride should be fun trying not to breathe too heavy into my mic after lifting that that animal so let's get this uh ribbed out we're gonna cut the plate off we're gonna cut these ribs off and then we'll pull out the rib section and i'll show you how we're gonna break it down and then we'll go through each primal and we'll break them down and then we'll cut them into stakes so you can see the difference on everything aren't they beauties seth's got these broke down and he's getting ready to take them through the remaining steps but before he does i wanted to point out you're going to see a little bit of a different color that's just the varying stages of aging so that we could marry this video up together we brought these out here the bison and the 100 grass-fed beef have been on the shelf a little bit longer so they've had that exposure to the dry air and once we break into them you won't see really any difference but if you just look down through the line here you're going to see the difference in in the marbling we're on the chuck side here we also have some exciting news so we've been working with a couple of different companies that ship meet online we've been trying the products and we want to give you guys some of the resources where you can order products similar to this delivered right to your door so later in this video towards the end of the video we're going to give you some of the resources where you can get the bison the 100 grass-fed beef the all-natural grain-fed beef or the wagyu beef we'll put links in our description so you can go straight to those links and you can order very similar nearly identical products right to your door so we want to interject that but as seth gets to breaking these down my mouth is going to water more and more because these look amazing i can't wait starting off with bison let's get this broke down grab my meat hook i'm going to peel the membrane off these ribs we're going to save these ribs because i know there's going to be a barbecue master out there somewhere that's gonna die to have these on their smoker so let's just get started fabricating this primal and you can see we've talked about this in other videos you can see that these feather bones here are a lot longer than the beef we've talked about that with that hump on the bison you've seen us break these down before in some of our other videos but this one's going to be pretty neat to see all the different species next to each other now if i was to leave this hole this would just be a rib roast but we're going to cut it into stakes today using my knife to find that natural seam applying that downward pressure just peel this right off of there exposing that patty wack yellow cord and i'll hand all these trimmings off to scott over on the boning table and he'll trim them out for some ground products what about sean shawn was m.i.a this morning because he was mixing up cheese in the back so since we have it to this stage right here we're going to go ahead and remove these bones like i said these are going to make a barbecuer really happy when they come into our store and find these in our meat case some bison back ribs sounds pretty delicious so using the tip of my knife right along that bone just like that knocking off a couple of these rough edges and these a little bit of those tails that my friends is a bison ribeye section on to the next one one hundred percent grass-fed beef raised right here in wayne county ohio by the burger family same thing just going to go ahead and remove this membrane [Music] just like that now you're going to notice first thing when you see this is the color is similar to bison it's leaner like the bison these feather bones are a lot smaller so if you look at the the back on this that hump it's a lot larger and here we just have a much smaller frame so i'm just going to remove these bones do the same thing here this one being dry aged you can see that it's a little bit darker this natural seam here it's a little bit drier so you'll notice the difference there remove this yellow cord remove the backbones making these nice long cuts like that there's a little bit of trimming prior to cutting and there you have 100 grass fit onto the grain fed beef you can see these primals are getting larger as we go so remove these feather bones whenever you get into these larger primals they're a little bit harder to maneuver just based on their size takes a little bit more muscle power to get things separated and peeled apart just clean things up just a little bit time to give my victorinox boning knife a little tune i want to take a minute and talk about this for a second our videos people are always like when you sharpen your knife how's come you're sharping it over top of the meat aren't you getting muscle or muscle metal flakes on the product that's certainly not the case this is a smooth honing steel and alls we're doing is rolling that edge back into place on this knife so if you see us sharpen our knife tune it up on the steel we're not cleaning it afterwards that's because it's not producing any metal flakes just a little fyi there get these back ribs off of here there we go i like to pre-trim my primals a little bit before i cut them into stakes because if you knock off the rough edges then when you cut it into a stake you don't have to go back through and do it to each individual stake just makes things a little bit easier in the long run now for that beloved wagyu wagyu highly marbled tons of inner muscular fat beef ribeye i'm always amazed whenever i'm cutting wagyu cattle how soft the fat is i mean just it literally it's just like cutting through butter sounds a little cliche but it really is true so now with this back fat on here this is what i really have to get those forearms working get that separated a little bit of help with my knife just slowly work that down just like that pull this yellow cord out so same process on each primal as you can see each one is so much different and the more fat definitely the more challenging that it makes it we always say that not that we like to talk about it but fatter the carcass the more percentage of cutting yourself is because you're using extra force to work your knife down through there sometimes that can result in your knife slipping or something like that you cut yourself and there you have it wagyu grain fed grass-fed and bison who wants to see these cut into steaks i know i do 10-inch victorinox it's going to do the trick we're going to start with the bison trim off just a little bit of that dry aging that discoloration there we're going to cut these a nice inch and a quarter thick look at that dandy dandy rib eye that big portion of that cap on there a little bit of fat on the inside but you can see that there isn't a ton of marbling in that muscle and that's that's common with your bison and your elk and your venison and and things like that you're going to get that that outer fat but you're not going to get that inner muscular fat and i can tell this is bison is super tender knifes just gliding through there with hardly any resistance at all grass-fed beef is up next let's move my bison out of the way boy if you were at a weekend cookout and these were laid out in front of your guests i know they'd be in for a real treat so there's the bison my tag on there same thing with the grass fed trimming off that dry aging portion so let's do a little comparison here you can see the difference between the bison and the grass-fed beef how much longer that steak is that rib eye cap a little bit more of a triangular shape versus the grass fed which is round grass-fed beef has a little bit different color to it bison is a little bit more darkish red has that irony look grass-fed both of them are super lean a little bit more of the fat on the inside of that cap a little less here with the grass fed still very minimal intermuscular fat on either of those but beautiful steak nonetheless here again i can tell it's a nice and tender cut now the one thing you do have to think about when you purchase grass-fed or bison is that since that cut is so much leaner you're going to have to be a lot more careful when you cook it that you don't overcook it because it doesn't have that fat in there to sort of have that a little bit of forgiveness it'll dry out in a hurry on you if you overcook these up next is the grain fed you may wonder why we chose the rib eyes and as mentioned earlier simply because if this is the most popular steak in our opinion on the animal it's the most desired some people may argue that you know there's better ones on there and we're not going to disagree but overall ribeye is the most popular so time for a little comparison here you can see that inner muscular fat that marbling a lot more intense on the grain fed it's going to have even marbling up here in this cap bring in the bison the leanest of all three but you can see the significant difference between those three stakes in leanness fat content size it's all coming through so if you happen to buy a rib section at the store a whole rib section make the investment in a good knife because it's going to be a game changer for you if i tried to cut through this with my six inch boning knife that's all i would do is struggle but since i have this nice 10 inch knife just makes a a big difference now it's time for the cadillac of all beef the wagyu just going to square it up just a little bit this is what we call the butcher's take throw those on the grill nice thin slices boy delicious and we own these so we buy these from local farms so when i say the butchers take that doesn't mean that we're taking something from somebody's custom cattle or something like that we own it so we're free to throw that on our own grill just to clarify are you ready for this spencer i'm ready are you ready i am ready this my friends is gonna be a beauty look at that that is just beautiful so if we take these now compare these to the bison we have that inner muscular fat all the way around that cap we have all that marbling on the inside of that eye just an absolute dandy of a steak if you compare the grain fed to the wagu you can see the difference there a little bit lighter a little bit paler color in the meat compared to that darker cherry red the fat is that marbling is the most significant thing on these steaks and fat is most definitely flavor just absolute beauties and there you have it so let's get all these laid out on our table we can do the ultimate comparison between these rib eyes what do you guys think bison 100 grass-fed beef grain-fed beef and wagyu which one would you choose i know that they're all going to be incredible depends if you're coming at it from a you know health reason maybe you want the bison the grass-fed beef if you purely want just some intense flavor gonna have to go with you know one of these highly marbled steaks because those just cannot be beat so now that you've seen all those primals broke down you see them on the table you see the comparison we're going to run some of these through our roll stock machine we're going to choose which ones we want to pull from this we're going to take these to the grill we're going to cook them and we're going to do a little comparison so come along [Music] i think that one's got my name on it i think i can handle it bro your job's done except when it comes to eating i do need one explain the explain the blue tug so norway and ffa which we support heavily which is our local uh high schools future farmers of america who are nice and two nephews are a big part of yeah so they nominated us for the honorary member at the highest level for the state we're already honorary members for our um local chapter but that they and we got it that's amazing so they presented us with um you know the award in the uh it came with some cupcakes that was like an hour ago so um i ate a cupcake with blue frosting now i have a blue tongue so without further ado the steaks you saw us cut these this morning so we moved out to the big green egg and we're gonna get these cut up or cut up we already cut them up we're gonna get them grilled up the 100 grass-fed the american wagyu the beef grain fit beef rib eye and the bison rib eye so i've let these set out at room temp for about 45 minutes and now all we're going to do is get a little bit of olive oil on them get these packages opened up some people wonder why we package them if we're just going to be cooking them the answer is is that they that was this morning that we cut them so we didn't want them sort of lying around our cooler and then transporting transporting them um out here to where we're cooking without being in a package so that is the reason why we put them in our packaging starting off with our bison ribeye beauty our grain-fed beef another beauty that wagoo dandy last but not least that grass-fed rib-eye now all we're gonna do is put just a little bit of olive oil on these on that outside surface a little extra virgin olive oil give them a flip today with grilling these we're not going to do anything super fancy as far as a reverse sear or anything like that we're simply just going to just pretty much straight grill them we got the grill up to about 400 degrees and then we have our cast iron grates in there and we're just gonna do a nice nice grill it would help if i opened my bottle of seasoning before i tried to shake it's what little brothers are for carrying their big brothers around absolutely so we're gonna put a nice even coating not too super heavy but just a nice nice flavor of the original blend on there and we're gonna season them with the same flavor of seasoning for all four different steaks this isn't really going to be a you know a winner we're not going to pick a winner we're just going to go through and sample them and tell you the differences the you know juiciness the tenderness the flavor profiles fat content and etc but this original blend has a nice blend of spices in there to give it some an even flavor profile throughout now as i mentioned earlier one thing i'm going to have to be careful when we grill these is that we don't overcook the bison and the grass fed especially because it does not have that fat in there for forgiveness so these we're going to have to pay real close attention to i'm gonna i'm not gonna want to take these much over probably that 130 degree range because i want a nice nice medium rare inside now that we're seasoned our grill is pegged right at 400 degrees and we're simply just gonna lay them on our grates scott i need you to help me remember where we placed them grass fed wagyu grain fed bison so just remember grass-fed bison wagyu grain fed not a problem it's time to do a little 45 degree turn [Music] that's put me on thermometer duty because we've got so many different profiles going here want to make sure we don't overcook anything i told seth we're both private pilots both have our private pilot's license lesson and they taught us in flight school av gates it's that blue tongue a v8 is it swelled up a little bit aviate navigate communicate just means you should fly first like if you have an engine out fly the plane look for a place to land then start telling people about your problem so i told them i was like focus on cooking i'll help you out and they're looking awesome better double check that grass fed i think we're just about rest status done yeah i get her out and get arrested bison is right behind it did you test him did you test him i did give me let me test him sorry i'll throw you off this deck i i pour she's looking real good so the only one we have left is that grain fed ow we're done [Music] and there you have the steak cook grain fed wagyu bison grass-fed rest and eat rest and enjoy we're gonna move indoors we're gonna take this party inside and we're gonna sample some we've rested the stakes now it's time to sample them bison grass fed grain fed wagyu we're going to start with a bison we're going to work our way down through like i said this isn't really a challenge um to see which one is best we're just going to go through them we're going to discuss flavor profiles tenderness etc you ready all right so starting with the bison i got to go for the cap first why look at that [Music] that just looks insanely delicious go ahead and grab yourself one juicy juicy juicy oh it's it's got that immediately if i have my eyes closed you didn't tell me what that was i knew immediately it was bison it's got that sweetness that we know and love about the bison we've talked about this before in our bison versus beef video the cornerstone that our business was founded on was bison go ahead and get a little bit of that absolutely that's where it's at right there bison has a unique fat flavor it's it's not gaming it's not necessarily like wild game but it it's not like beef either it's its own unique flavor the biggest thing is people might expect it to be gamey that's not the case it's sweet it's sweet beef is what it is yeah if you didn't know any better you just think it's really good beef so that was the bison on to the grass fed grass-fed beef has a um it what what will happen is you're usually tasting whatever um grasses that the beef is eaten um so there's a little bit of that like iron kind of that it's more like a deep beefy flavor like a now i could definitely pinpoint that one too if you handed that too many didn't know what it was i don't know it's grass-fed beef it's got that bigger beefier um i wouldn't describe it as metallic but i think you're tasting the mineral content in there and it's not like it doesn't it doesn't throw you off no it's just different significantly different than the bison like olive oil versus butter same thing yeah it's just it just has a little bit different now one thing we have noticed with the grass fed let me get a piece of this fat here if you if you try this fat you might be a little bit surprised just go ahead and get yourself some of that because with grass-fed we've noticed that the flavors can be a little bit strong in the fat not much there not bad getting a little bit of the dry ageness because that one's cooler for a little bit longer a little bit of that the caramel nutty flavor that it can take on when it's been dry aged for for a period of time yeah so if you do if you are going to pick up um any of the you know the more intense flavors it's going to be in that fat and in this one like scott said we didn't we didn't notice that very good steak you can see both of these are just cooked let me flip around here so you can see it cooked to a nice beautiful medium rare we want to be certain that we didn't overcook these you know this is a really tough job that we have seth isn't it we've got to butcher up these animals and we've got a dine on it it's steak aficionados that is something we should talk about as a fact that we did in fact butcher these um so that you know that makes a big difference when you when you butcher them in house so time for the grain fed and here again i'm just going to hit this cap because that rib eye cap is certainly our absolute favorite on a ribeye steak i'm expecting like a little bit more of a buttery flavor yup more like your what you're used to at a steakhouse pretty much you know like uh now we didn't use any butter on these we didn't you use any toppings there's no sauteed mushrooms there's no caramelized onions we're just eating steak that was grilled with the original seasoning some olive oil on the big green egg and if you set this in front of anybody they would just be absolutely blind dining in my opinion it is i'm enjoying it something different like you said about you know the fact that we butchered it so we know everything about it now let's go for just a little bit of that that fat on that it's just going to be like eating a little slab of butter very mellow merry melt in your mouth tight yeah very good better grab another piece because i'd hate to see these sit there get cold wow outstanding so as far as tenderness goes um i'd say if i had to pick one out of these three maybe the grass fed's just not quite as tender as the other two the bison more of a texture like almost a firmness the bison and the grain fed were i would say equally as tender and there again i mean that we did dry edge that one longer so i'm sure that has that that does play a role in it now on to the cadillac of beef that fine wagyu ribeye let's get a hold of that cap i'm expecting this to be more of a velvety smooth um sort of like just ready for this yeah like eating cake oh my god wow now it almost it doesn't require chewing no just it's so soft you can smash it between your tongue and the roof of your mouth wow that sounds it's it's such a it washes over in your mouth so nicely so it's just like i said it's like eating a velvety smooth this that was fantastic i said we weren't going to choose a winner because this wasn't a competition we grew up on bison our whole lives i mean we've eaten bison since we were toddlers if you asked me which was the most tender it's got to be the wagy beef yeah that mouth feels completely different and it just go it just depends on what you're going after and as far as flavor yeah so you know the bison the wagyu if i had to choose the winners it would be those two and out of those two the wagyu by far is more tender but overall i mean if i'm looking to celebrate an anniversary style dinner that wagyu is just unbelievable treat yourself now let's go ahead and get a little bit of that fat it's gonna be like eating a piece of bacon that flavor there's a lot of flavor in the fat but it's it's such a a rich flavor it's like i mean so good now i gotta point this out spencer's filming this thing and he has to sit here oh my god i dug a third a third fork out of the drawer spencer look at that i saved that piece just for you do get to enjoy some outstanding food and that's that's what that's what this is all about these and we're not even done eating because we're gonna finish these off we're gonna get the kids in here we're gonna get the families in here and we're gonna enjoy the rest of these steaks but what a cool comparison i don't even know if this has ever been done to this style on the internet especially youtube to the point where we broke it out of the carcass we showed you the whole primals we cut it into steaks and then we did a full-blown uh comparison down to the cooking so and that's exactly what we want to do with our channel we want to separate you know kind of separate ourselves out and do things that maybe you haven't seen before and we hope that you enjoy that and as a result of that you subscribe and you keep coming back because we have tons more content planned i should take this time to mention our beef processing video is getting ready to tick over are you ready for it 10 million views on youtube that's a comma a comma and then double digits can you believe it 10 million views our channel is about to hit 60 million total channel views and just over 623 000 subscribers so thanks to each and every one of you absolutely we also wanted to say we hope that you can repeat this process at home we certainly know with our spice that's going to add a nice element to it we hope that you can find use some of the resources to get some similar cuts of meat similar cooking sources and you can enjoy what we're so passionate about which is just enjoying good carnivore-based meals around friends and family and bringing it all home you can learn a little bit more about butchering by the comparisons that we bring to you through our channel so that's really what it's all about just bringing a better user uh interface at home the interesting thing is is we didn't grow up eating a lot of steak and we didn't just one you know we couldn't afford it um but we grew up on a dairy farm and we the animals that we had processed weren't suitable for steak so we were eating hot dogs and hamburger helper and things like that so our parents um you know maybe they didn't know how to cook a perfect steak so if you follow these techniques we hope that you can cook the perfect steak at home hopefully you're a little bit more educated on where they come from the different species to go out and purchase and then how to cook it so we hope you enjoyed there's tons more to come we come up with these ideas for these videos throughout the day while we're processing scott and i shawn spencer we're talking we're like hey let's do this for a video and this was one of them we hope you enjoyed it don't forget follow us on all the other social media channels facebook instagram tick tock you know the deal don't forget to subscribe thanks for watching until next time see ya see ya we mentioned earlier in the video the number one question we get on youtube is can we buy your meat online the answer is no we're just logistically we're not set up for that we have our brick and mortar store here our retail and quite honestly we stay so super busy with just filling our own meat cases that that's just not something that we've put our attention to yet however if you want something to the exact thing that you see in front of us and you want to buy it online now i say exact it's not going to be the exact farms with the bison and grass-fed beef however i will show you the wagyu like the animal that is that was processed earlier that the that's hanging behind me sakura farms you can in fact get the exact type of of steak or ground meat things like that off of their website we're going to put a link in sakurafarms.com go check them out you can order it so what we're trying to do here is we're giving you options to buy this online since we don't ship secure farms for the wagyu grain fed beef we've partnered with e3 ranch check out e3ranch.com fantastic company and i just happen to have some ribeye steaks or some ribeye sections in front of me and let's say you hopped on their website and you ordered something from e3 ranch this is what you're going to get so you can see that that marbling in that stake is just superb even more so than the grain fed that we cut from our own cattle so just want to give you a quick option here like i said we're going to throw these links in the description that way our viewers if they don't live local to us they can hop online and you folks can order it from one of these companies who we've tried their products we've met these guys and we would highly highly recommend going to their website and getting some for yourself so wagu cattle sakura farms grain fed beef e3 ranch we're gonna put the links in now comes to the hundred percent grass fed in the bison greensbury market they have a website you can order all kinds of of items from the website just like you would find in our retail store and a couple of those happen to be bison and 100 grass-fed beef so i don't have those primals in front of me to cut for you but they're going to be very similar to what we offer in our store that pretty much covers it greensbury market for the bison 100 grass-fed beef e3 ranch for the grain fed sakura farms for the wagyu go check them out get something ordered get it on your grill i can promise you you won't be disappointed [Music] you

Channel: The Bearded Butchers

Views: 435,456

Rating: 4.9580574 out of 5

Keywords: bearded butcher blend, Bison Ribeye Steak, Grass Fed Beef Ribeye Steak, Grain Fed Beef Ribeye Steak, Wagyu Beef Ribeye Steak, Comparison

Id: WZRvRbzTU_c

Length: 51min 38sec (3098 seconds)

Published: Fri Apr 16 2021