What is this Secret Steak? Beef on a Budget with The Bearded Butchers

all right you're back with the beard of butchers today is pretty much just a normal production day for us so we've got side of beef here one of our local 100% grass-fed beef and today we're gonna be breaking out breaking down the Chuck while Seth does you know a lot of the breakdown what doesn't always get captured is that I share in the heavy lifting by breaking down the Chuck's worth Shawn the older brother who is over there doesn't always doesn't always wind up on the camera but we'll get him on there today he he did debones a lot of stuff too and hand me that thing for a minute give me this thing this guy right here is always behind the camera and Spencer is Shawn's son 19 years old self-taught does an awesome job here you better take this thing back before I drop it so today we're gonna be breaking down this I'm gonna do the Chuck I'm gonna show you what what we're gonna be getting out of here is we're gonna be pulling a flat iron you know what just stay tuned I'm gonna show you a steak in here that while tri-tips and flat irons go up in price because they gained popularity this one's still under the radar so I'm going to show you where it comes from what it's called and how you can probably pick this thing up at one of those lower price points until this video gets out more people find out about it but we're gonna pull it out of there you stay tuned you're gonna find out what that cut is sorry try not to get too much of this guy he gets funny at I'm on camera so we're just gonna break the chuck out all right so that's gonna go ahead and bang bang bang square up this Chuck first cut takes off that arm or that that front shank and that brisket get that out of the way next cut took off that arm and he stayed right outside of that flatiron there goes the neck all right there's my square cut Chuck that's the section towards the neck this would be towards the rib eye let's carry this guy over here get started breaking it down so what I like to do and actually set that I have a little bit different style here as I just go ahead and grab I just start to peel that out that's where it helps to have nice strong grip I pull out get that started and I actually kill this whole cap right off of here and that lets me expose all those cuts that are underneath there then I can easily see where where all the different muscles lie sometimes what I'll do is I'll even put a little hole in there that way I can rip a hold of that this cover does not just peel off of here that easily I have to help it quite a bit once I get it down here expose about two-thirds of it zip that off that's going to go to our trim so now we can start to see feel a little this flat with this fat cover off right here we've got our cut our flat iron right here sometimes called top blade steak underneath of it as a mock tender but we haven't got to that secret steak yet which is gonna wind up being my lunch one of my favorite things to do is when we're butchering there won't be enough to share so we're butchering at this time so I just make a cut right along so now that peeled that top off I can see where my Flatiron is and then you're gonna have the shoulder blade bone right here so I can I can start on this side and you kind of want to keep your knife angled just a little bit in towards the bone I spin it around once we get all these connective tissues loosened up here and go right down I'm just cutting right down to my knife actually stops when it makes contact with the bone and then that point you can just muscle that out so there's the flat iron it still got the silver skin on the top on the bottom and it's actually got a silver skin that runs right through the center I'll pass that off the stuff he does a real nice job of cleaning that out of the the center so now we've got something called a a mock tender right underneath this blade the reason it's called a mock tender is because it looks a little bit like a tenderloin so here's that arm knuckle just gonna peel that guy out of there makes a little bit easier and what I like to do at this point now I've got to get this shoulder blade lifted out of there I'm gonna be taking it away from the from the chuck eye or the chuck roll so I just stay right along the bone all the way down to the end once I get I do that I can get my fingers under there peel that guy out still haven't got to that secret stake yet I bet you're wondering what it is so I've got this under blade steak right here peel that away by now some of you have probably started a comment on what you think that is still not there yet so now I've got my chuck basically left with my chuck my Chuck eye right here so I'm gonna do is to make a cut right along the top right here that's gonna let me get my Chuck roll out of there right down to the blade the chime the chime bones underneath there did you see a lot of times we spin stuff around just because it's all about angles in this business that's my my Chuck roll I usually trim a little bit of the neck off of there we pull this yellow cord out of here you we'll get to that later we want to get to this puppy right here this is the steak that I've been telling you about starting to pop up and what's great is they have some awesome anything from the chuck has some awesome marbling in it because it's just the nature of the chuck so I pull that out of there and look at that look at that marbling right here and this is as mentioned this is 100% grass-fed so this beef has not ever been fed grain its entire life does anybody tell me what this is just going to trim off a little bit of this this is where those ribs were you don't want to take too much off because like I mentioned fat is flavor you want to have a nice nice bit of of that flavor on there not too much but not to give yourself a nice nice butcher's lunch alright there it is that's a Denver State sits right here on top of this set of ribs right after the Chuck it's got some awesome flavor tender and what's really crazy is this thing's got to swell up when I throw it on the smoker so I know my Trager is fired up to about you got that at 165 out there okay I'm gonna take this I'm gonna you I I'm gonna walk right over here this is the ultimate butcher watch throw that puppy in there get my tub of black seasoning throw a couple tablespoons in there one of the things we like to do with our seasoning methods get it in that bag let's go say hey to the ladies while we throw this out on the trigger how's that sound hi girls they love being on YouTube actually no we we try to catch him as much as we can Hey look at this snowing Northeast Ohio April the 17th and it's snowing it's actually got me set at 170 look at that beautiful semi-transparent sweet blue we call that that's the smoke bang stick our meat probe in there I'm gonna go ahead and slap that in super smoke mode and while I go back to work this thing's gonna smoke and I'm gonna come back and it's gonna be my lunch stay tuned typical bearded butcher lunch I have my stake out there smoking and the swamp this customer has been here right now and he wants the Trager 885 and he wants the strip he's got a culinary background who wants this beautiful ribeye roast and a strip roast to go with it Seth's tied up with another customer I'm gonna earn a broker solve out so I don't know what we're gonna have but I went ahead and because I'm using the trigger I can change the temperature on it and I've got my steak out there I'm sure it's gonna be fine but my belly is telling me that I'm not fine I'm hungry stick with us in just a minute we're gonna be able to finish this roast up and get to back to our steak that's typical lunch for us around here all right this guy is done and I tell you what Wow did we get rock there shoutout to Brian just left here with a whole bunch of bearded butcher goodies including this grill chef we've got a strip loin he got a ribeye loin a whole tenderloin but he got this grill too so I know he's headed home for something awesome dude come here because this is a little bit too crazy for us to go inside so we're gonna sneak around to the warehouse so we can eat our lunch I wasn't planning on it being quite this crazy but we love it because that's just the nature of the beast got a knife got meat let's eat all right we gotta let this guy sit here for a minute and rest and then we're gonna chop into this thing a real cedar lunch right here then we're gonna have to get back to work cutting meat so we should have probably let this rest a little bit longer I'm hungry it's 12:40 yeah we got it at 5:30 we actually did gobble down some antelope sausage at like 7:30 but that was five hours no that was my powers to God anyway then he's our County can you believe that hungers getting tuned so you know what if you think we should oh oh my goodness look at that Oh all right you know what that's the smaller half you can have that so this is how we're gonna finish our lunch all it makes me want to do it happiness cuts them for me oh you need a knife it is a knife there you go get you some of the look at that man ooh that is delicious I don't even have to wonder what seasoning you used on this that black seasoning that coffee rub and the molasses just gonna bite don't you yeah all right so we're gonna gobble down our lunch we're gonna go back to but today you learned that juice dripping out of there remember I told you it swell up to where the Denver State comes from what the Denver stinking is you saw it all here don't forget subscribe hit the like button follow us on all our channels and get that bucket not the bottle because you'll get the you'll get the shaker you get the bottle with the bucket get that bucket a black season and go to the website you're gonna use this stuff like crazy so bearded butchers until next time thanks for watching we'll see you later [Music]

Channel: The Bearded Butchers

Views: 363,112

Rating: 4.9285102 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins, Denver Steak, Beef, Steak, Traeger Grill, Smoker

Id: hnp0D4X5bpA

Length: 14min 18sec (858 seconds)

Published: Sat Apr 18 2020