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

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    Watch at: 00:00 / 00:00:20[Applause]Watch at: 00:20 / 00:40welcome to white feather meetsi'm seth perkins one of the beardedbutchers here at white feather meetstoday we're gonna show youhow we break down and cut up a beefwe're gonna start with a half we'regonna do the front quarter we're gonnaWatch at: 00:40 / 01:00do the hindquarter we're gonna show youbone-in options boneless options some ofthedifferent types of cuts that you can getbut i want you to rememberthrough this process this is how wewould do it sobeing a custom processor for over 25yearswe cut our teeth on the butcher boy b16bandsawthis is how we were taught come alongWatch at: 01:00 / 01:20check it out let's head in the coolerand get the beefso what we have here is an entirebeef carcass hindquarter front cornerand i'm going to show you guys where tobreak it down which ribs cut betweenand we'll go from there so the firstthing we do is we start out by countingWatch at: 01:20 / 01:40upfive ribs so one two three four fivewe make a little cut right here and youcan seethat that came through this side andthat's going to separate thethe rib the short ribs the plate fromthe actual chuck of the animal so thenwhen we get this out of the processingfloori'll show you the cut that we make hereWatch at: 01:40 / 02:00to continue with that processand then the next thing we do is we wantto break it down between the 12thand 13th rib you can turn this aroundyou can count up if you want from thebottomwe've done it uh long enough that we canpretty much tell that's gonna be our13th rib right there so we simplystart in between the 12th and 13thWatch at: 02:00 / 02:20cutting all the way up but not cuttingthroughnear that flank and then you pull yourknife downat just a little bit of an angle all theway to the vertebrae here on the backnow what we're going to do is we'regoing to grab our hand sawand we're going to cut throughWatch at: 02:20 / 02:40this back boneand when we do that and we leave thatextra piece right herethat allows that front quarter to hangdownnot touching the floor but stillattached to the hindquarterand then we'll go ahead and we'll liftWatch at: 02:40 / 03:00these up we'll hang them on our hookand we'll push it right out onto theprocessing floorWatch at: 03:00 / 03:20foreignso i want to talk a little bit about thetools we're going to be using today umlet's start with our knivessix inch victorinox is our favoriteeverybody probably knows by now weWatch at: 03:20 / 03:40definitely use thisin all of our videos if you want onebeardedbutchers.com you can get one ofthese for yourself it's a six inchsemi-stiff our favorite knifealso in our arsenal we have an eightinchand we have a ten inch these are bothbreaking kniveswe will be using these for differentWatch at: 03:40 / 04:00applications throughout the process ofbutchering this beef whether it bebreaking down cutting stakes etc you'llsee those in usewe also have a polished 10 inch steelalso available on our websitethis one's made by f dick we have adexter meat hookand then we also have a 27 inch hand sawWatch at: 04:00 / 04:20these are the hand tools that we'll beusing and then we'll also beusing our b16 butcher boyband saw today so let's just umget started okay so let's go ahead andget startedbut before we get started i shouldmentionpeople have commented in some of ourother videos and asked if this is a fakeWatch at: 04:20 / 04:40bearduh it is not a fake beard it is in facta beardnet so just want to point that outanyways if you remember in the coolerwe broke this animal down between thefifth and sixth riband you can see one two three four fivewent ahead and made a cut right therenow what we're going to doWatch at: 04:40 / 05:00is we're just going to bring that cutthroughseparating that rib section from thatchuckkeep in mind this is an area where ifyou're pulling your knife towards youchainmail it's very importantthat knife slips bad newsso we just go ahead make this cut rightWatch at: 05:00 / 05:20hereget our hand sawcut through this bone[Music]separating rib section from the chucknow we're going to go ahead and get itcut offand we'll get laid down on the tableWatch at: 05:20 / 05:40so here you have your front portion wehavebrisket four shank we have the armroast chuck roast neck you can do this acouple different waysyou can do bone in chuck roast you canWatch at: 05:40 / 06:00do bone-in arm pot roastyou can make this boneless you can doflat irons you can do chuck eyeswe'll do it a couple different waystoday so follow alongthe first thing we're going to do nowthat we have the ribshort rib plate portion laid up here onWatch at: 06:00 / 06:20the sawis we're going to go ahead and removethe skirt steak out of this simply bymaking a cut on the inside of thatdiaphragm musclepulling that entire section out we willthenremove the membrane off of this sideand off this side exposing thatWatch at: 06:20 / 06:40wonderful piece of meat that's thediaphragm muscle the skirt steakexcellent for fajitas tacos reallyreally nice cut you can grill thismarinate itcut it against the grain one of ourfavoritesnow what i'm going to do is i'm going togo ahead and flip the bandsaw on andwe're just going to start breaking thisWatch at: 06:40 / 07:00[Music]downwe can cut this into about a two inchthickslice for short ribs which to do thatWatch at: 07:00 / 07:20typically what we do is we save the fourbones in the centerWatch at: 07:20 / 07:40cutting some nice strips always removethemembrane on the back of these bones whenwe do thesemakes a lot more pleasant to eat if youremove this membraneonce you get it started you can justpull it off thereWatch at: 07:40 / 08:00like that so real nice beef short ribwe'll get some of these cuti'll get them all laid out on the tableso you can see what we end up withso as you can see here i have tworib sections what i did was this is theone that i just cut off the beef that'sthe harvest date the kill date righthere this one this is the kill dateWatch at: 08:00 / 08:20which is july sothis one has been aging on our shelfnow for just over six weeks so insteadof cutting this onei'm going to go ahead put this one onthe shelf this one's going to age foranother four weeksand we're gonna go ahead and break downthe one that has been agedand i'll show you have some differentoptions on thatWatch at: 08:20 / 08:40[Music]now that we have these bones removed iWatch at: 08:40 / 09:00can go ahead and start taking the uhthe rest of these bones off we'll removethe ribs we'll take thiscap off there and we'll break it downinto cutswe're gonna break down this rib sectioni start with peeling the membrane offthese rib bonesa couple different ways you can do thisrib section you canWatch at: 09:00 / 09:20take all these bones off you can leaveit as a roast you can cut it into steaksyou can make those steaks bone in whichare rib steaksyou can make them boneless which are ribeyewhichever you prefer today we're goingto be makingWatch at: 09:20 / 09:40rib eye mistakes so the next thing i dois remove the capyou can start by cutting in this seamand then using your downward pressureusing your opposite hand to just pullfollowing that seam you can pull thatWatch at: 09:40 / 10:00cap right off therenow we need to remove this yellow cordwork that out i like to trim it up justa little bitas a whole piece before we get cutstarted cutting our stakes that's justWatch at: 10:00 / 10:20less trimming that you have to do onyour stakesnow that we have all the excess bonesremovedwe can go ahead and take these back ribsoutWatch at: 10:20 / 10:40staying as close to the bone as you canleaving as much meat on the ribs sectionas you asyou possibly can because that's addedvalueand in this business valueWatch at: 10:40 / 11:00weight is money sonow that we have that trimmed up gonnaget rid of our scrapsthese back ribs these are areal nice rib you can smoke themyou can season them slow cook themWatch at: 11:00 / 11:20fall apart tender excellent beef ribnow what i'm going to do is i'm going togo ahead and just get started cuttingsomerib eye steaks first thing i do is startwith removing thisend here that's sort of dried out fromthat dry aging process that's notsomething we'd want to put into ourtrimmings or leave on a stake you wantWatch at: 11:20 / 11:40to square our section upand then just get started cutting stakesnormally we cut ours about an inch and aquarter thickmoving down through this sectionas you can see now that i've removedWatch at: 11:40 / 12:00the excess bone and that discoloredportion of meatwe have left in the center is just abeautifulred ribeye steaktypically on a rib section you're goingto see 12 to 14stakes and of course that all depends onWatch at: 12:00 / 12:20how thick you cut themlet's go ahead and start breaking downthe the rest of this front quarter i'mgoing to remove the brisket i'm going toremove theshank and then i'll show you thedifferent options that we can dowith the chuck and the arm and thisportion so let's go ahead and put thesaw onand get startedWatch at: 12:20 / 12:40[Music]Watch at: 12:40 / 13:00[Music]uh[Music]Watch at: 13:00 / 13:20[Music]just want to stop and explain a littlebit what i'm doing herethis is the arm portion this is a potroastwe're going to remove the ribs we'regoing to save those for shore ribs nowtypicallyin like a custom cutting environmentWatch at: 13:20 / 13:40what we would dois we would continue to cut thischuck portion you can see the blade boneright here we would continueslicing this all the way down to theneckand then we would make a bone-in chuckbladeroast however today's application andthe way that we cut for our retail storeWatch at: 13:40 / 14:00we don't sell the roasts in that styleso what i'm going to do is i'll show youhow we break this down for our store andyou have to understandthat our customers uh have a certainstyle they likethe demographic of where we live kind ofchanges what people likeit's what they're used to this is whatour customers have been buying from usWatch at: 14:00 / 14:20for years and yearsso like i said in the beginning of thevideo this may not be how you see iteverywherethis is how we do it and we're going toshow you howWatch at: 14:20 / 14:40[Music]so here's the neck portion today whatwe're going to do is just uh remove theboneyou can save the bone make some greatsoup stock add it in with somecrock pot with some veggies cook it lowand slowWatch at: 14:40 / 15:00excellent bone for some soup any of themarrow bones throughout this beefjust remember the good the good marrowsexcellent bee stock as wellso you can slice this up you can cook itdown for that if you wishtoday we're going to go ahead and removethe meat off the boneand it's going to go into our grindingsfor ground beefWatch at: 15:00 / 15:20we're going to go ahead and cut somesoup boneswe normally cut these about two inchesthick[Music]this is a cross-cut shank these areexcellent[Music]for braisingmaking soup stock you name itWatch at: 15:20 / 15:40there's a nice beef soup bonesall right on to the next cut beefbrisket who doesn't love a good beefbrisketsmoked low and slow 12 hours take it toover just over 200 degreesthis right here in a smoker's world isWatch at: 15:40 / 16:00one of the most coveted pieces of meatin my opinion and i'm gonna show you howto extract this out of this boneso we've moved it off the front quarternow let's just go ahead and get startedpulling this brisketfirst of all just removing that meat onthe inside of thatWatch at: 16:00 / 16:19rib cage bone now we're going to getstarted there's a seam right here youcan see it between the meat and this fatjust start by pulling on itand helping it along with your knifei'm making very minimal cutsand i can just push that meat right offWatch at: 16:19 / 16:40that boneyou can see now i havethis beautiful beef brisket this is apacker styleWatch at: 16:40 / 17:00and what i have here is thepoint and the flat so that's the wholebrisket depending on the applicationthat you're going to be used for smokingsome charcoal style grills you want toleave more fat on it some of yourpellets tower grills you want to takemore offyou know you can corn this make cornedbeef it's completely up to youWatch at: 17:00 / 17:20today it's just after labor day here inohiohowever these are still a very popularcuteven though we're moving into some ofthe fall you know the fall months herethis is just excellent you can feed alarge partysmoke it cut it against the grainsexcellentexcellent choice if you want to do someWatch at: 17:20 / 17:40barbecuing in your backyardjust going to square it up a little bitthat oneit's ready for the meat case we're goingto go ahead and get started breakingdown thischuck portion and we're going to extractthe flat ironwe're going to pull the blade bone outand then we're going to do a bonelesschuck roastout of the center which would be yourWatch at: 17:40 / 18:00chuck eye and like i was mentioningbeforethis is the style we cut for our storeour customers reallyreally enjoy it so that's how we'regoing to do it todayas you can see right here starting up atthe front of thisshoulder blade bone cutting through thistendonyou can take your knife and you can feelWatch at: 18:00 / 18:20where that blade bone startsdown through the shoulder and you simplyfollow it all the way down staying asclose to the bone as you canuntil you come out to the end then whati like to do is make a smallcut here using your meat hookWatch at: 18:20 / 18:40you can start pulling this flat iron outkeeping your knife as close to the boneas you canonce you get that separated out you canthen pull itlike this and it leaves that bonenice and clean and extracts that topWatch at: 18:40 / 19:00blade stakeright out of that chuck portion veryminimalboning once that's moved to the tablenice and clean pullsame thing on this sidethis would be referred to as yourWatch at: 19:00 / 19:20mock tender today what we're going to dowith it we're not going to save it as awhole cuta whole muscle we are going tomake it into into some beef stew meatnow what we're going to do is justcontinue toWatch at: 19:20 / 19:40remove this shoulder blade bonejust remember whenever you're extractinga bone like thisyou always want to stay as close to thebone as possibleleaves more meat on your cut less meaton the bonehigher value more yieldWatch at: 19:40 / 20:00now that we have the blade bone removedwe're going to go ahead and pull thischuck eye outWatch at: 20:00 / 20:20starting right here at the front of thisvertebrae you can seethe chuck eye right here at this lastknuckletake your knifecutting all the way down along thosebonesWatch at: 20:20 / 20:40once i get it cut all the way down totheflat bones on the back i flip it overextracting this chuck eyeWatch at: 20:40 / 21:00nice big solid piece of meatgoing to remove the yellow cordyou can cut this portion into stakes youWatch at: 21:00 / 21:20can cut it into rowsyou can leave the blade bone in ityou can cut blade rows it's completelyup to youlike i said in our applicationfor our store this is what we cut nowany pieces like this that you cut offWatch at: 21:20 / 21:40makeexcellent stew meat keep that in mindif you don't want to use it for stewmeatyou put it in the ground beefand what we're going to do is we'regoing to go ahead andget these cut into roasts and then we'reWatch at: 21:40 / 22:00going to net themand we're gonna pretty him up for themeat casemakes a real niceboneless chunk of beef you can put a netaround thisyou can throw it in your crock pot youcan put it in your dutch ovenWatch at: 22:00 / 22:20when it's done cooking you take thenetting off of it falls apartyou eat the entire thing now on thisrest of this bone left over from thatchuck i'm going to pullone section of short ribs out of hereWatch at: 22:20 / 22:40[Music]this rib right hereWatch at: 22:40 / 23:00super nicemeaty short ribexcellent for the case removing themembranemoving on to the flat iron this topWatch at: 23:00 / 23:20blade stake that i pulled out of thatchuckwe're going to remove the membrane andthe gristleout of this piece just take your knifesort of like filleting a fish workingthatmembrane right off the top of thisWatch at: 23:20 / 23:40musselthen what i like to do is flip it overhere again keeping your knife as closeto that cap as possible not scoring themeatnobody wants to buy something that's allhacked upmake a real nice smooth cutsWatch at: 23:40 / 24:00you can see that's just real nice andcleannow what we need to do is remove thispiece of gristle out of the center thatruns holds thatshoulder blade on this muscle onto theshoulder bladeyou want to remove that out of themiddle so if you start right here at theWatch at: 24:00 / 24:20tophere again it's like filleting a fishyou can hold your blade nice and flatyou can seethat strip of gristle as you slowly workthatmeat all the way down to the bottomWatch at: 24:20 / 24:40keeping yourcuts to a minimal that way you wind upthe nice smoothpiece here again not all hacked uponce you get the top removed flip itoverwhat i do is i cut in the starting inWatch at: 24:40 / 25:00about an inch or so leaving just alittle bit of that meat that gives yousomething to hang on tosort of like taking the sunu off of avenison back strapthen you just work this down like thatremoving that piece right out of thecenterWatch at: 25:00 / 25:20nice and clean no meat on itnow we can just square these up a littlebitthis is the second most tender muscle onthe beefnext to the tenderloin if you have achance you're in the storeyou're at a restaurant grab yourself aWatch at: 25:20 / 25:40flat irondelicious cut and i bet you didn't knowthat it came from the front quarter thechuck portion of the beefthese uh when you're grilling them whenyou're cooking them they actually kindof swell up a little bitsuper tender tons of flavor no gristleWatch at: 25:40 / 26:00eat the whole thing moving on to thosearm portioncuts these we cut them just over twoinches thickwe made three slices now we're going todo is we're going to go aheadand remove the short ribs off the bottomof thesethere's oneWatch at: 26:00 / 26:20next what we're going to do is go aheadand cut this into an arm roastfollowing the seams just like thissquaring it upboneless arm roast so typically what youdo is you get oneWatch at: 26:20 / 26:40off of the first roast that's bonelessthen on this one you're going to get twoones bone in nicebone in pot roast got that marrow bonein theretons of flavorWatch at: 26:40 / 27:00and you get a boneless one here so we'reup to threeremoving the short ribsjust like that we'llcontinue to work on those by removingthe membrane off of themWatch at: 27:00 / 27:20third and final piece here againjust trimming them up cutting onebone in arm roastand one boneless arm roastWatch at: 27:20 / 27:40i should mention when you're using abandsawit does create bone dust on the cut soyou can get a hold of one of these go toyou know any butcher supply store and welike totake this and scrape this bone dust offWatch at: 27:40 / 28:00of herebefore packaging it makes a much morepresentablecut when you put it in yourcrock pot you go to cook it you don'thave to deal withall this bone dust sort of floating tothe topof your pot all aroundWatch at: 28:00 / 28:20more presentable just a bettercut of meat something to keep in mindmakes them nice and clean in ourbusiness in our industryit's all about what the cut looks likein the meat case if it doesn't look goodWatch at: 28:20 / 28:40you simplywill not sell it to the customer so inour opinionit's a very very important stepa little attention to detailclean up the bone dust this is that mocktender muscle that i pulled out of thatchalk portion just wanted to show youWatch at: 28:40 / 29:00how we cut some stew meatjust some nice cubes no gristleabout an inch by inch squaresome wonderful beef stew moving into thefall months here in ohiowho doesn't love a nice pot ofWatch at: 29:00 / 29:20beef stew we're going to add that to ourtablenow that we have the front quarter brokedown into all these cuts i'm just goingto go ahead and explainwhat they are beef ribeye steaksthis is a back rib skirt steaksbeef short ribs beef brisketWatch at: 29:20 / 29:40cross cut shank bones perfect forbraisingmaking soup this is your arm roastboneless bone in b flat ironsand boneless chuck roastsalso out of that mock tender niceWatch at: 29:40 / 30:00little pile of stew so now that we havethe front quarterall broke down into our cuts we're goingto go ahead and move on tothe hindquarter so come along before wemove on to the hindquarter i want toshow you i know ii mentioned it briefly on the front thatwe net these chuck roasts and i wantedto show youwhat that process looks like so we'reWatch at: 30:00 / 30:20using a number 16 nettingwith our stuffing horn and we simplypull it through the stuffing horn intothe nettingwe'll put this in a vacuum sealed bagmakes a real niceWatch at: 30:20 / 30:40cut that we can display in our casethese are excellent for cookingkind of holds everything together untilthe very end when you're ready topull the meat apart you simply cut theneteverything falls apart you eat theentire roastnow that the front quarter has been allWatch at: 30:40 / 31:00cut up intoour various cuts we're going to go aheadand get started on the hinefirst thing we're going to do is removethe muscle on the outside of the flankherethat will go into our trimmings for ourground beefonce we get that removed we can go aheadWatch at: 31:00 / 31:20and remove the flankthis is your flank stakecutting through the membrane show youhow to pull that outWatch at: 31:20 / 31:40you can see it's starting to take shapeif you take your knife and cut rightalong this seamand then just start pulling that flankWatch at: 31:40 / 32:00steak outusing your knife here again just to helpwhen needed you can pull this entireflank outjust by following that seamall right down through thereWatch at: 32:00 / 32:20just like that the flank steak trim itup a little bitremoving some of this outside fatWatch at: 32:20 / 32:39moving this tail portiona couple different things that you cando with this you can marinate itgrill it when you're done finishWatch at: 32:39 / 33:00grillingcut it against the grain something thatwe like to dois we actually like to hold this down onthe tableusing your knife and butterfly this openso we like to butterfly it open it upfill it with feta cheese onions andpeppersa little bit of beer to butcher blendseasoning on there throw it on the bigWatch at: 33:00 / 33:20green egg the traeger pellet grillcharcoal whatever you want to do if youwant to get a hold of some seasoningsvisit the link in the description you'regonna love it beef flank steakremoving this knuckle which consists ofthe round tipie sirloin tip tri-tip those are alllocated right here i went ahead andWatch at: 33:20 / 33:39switched my 10 inch breaking knifejust start by cutting right therethrough that knuckle using your meathookcut down both sidesonce you get that knuckle exposedyou follow the femur boneWatch at: 33:39 / 34:00until it gets to the right there at thebottomand then you simply pull that wholechunk outlike that removing the knuckle off theendstarting here at the top finding theseamWatch at: 34:00 / 34:20you can just pull that muscleright out of that portion now what we'regoing to dois cut this into some roasts you can cutit into steakswhatever you'd like this is a round tiproastWatch at: 34:20 / 34:40also called a sirloin tip roastdepending onwhere you're shopping now we're going togo ahead and remove this tri-tipfor the guys that are and ladies they'reout theresmoking it up on their barbecue grillWatch at: 34:40 / 35:00over the weekendhighly recommend grabbing a beef tri-tipit's a fairly inexpensive cut so it'spretty affordable veryvery desirable tasty cut of meatWatch at: 35:00 / 35:20we typically remove most of the fat offof ourswe found that during the smoking processit just gives you a real nice finishedproduct in the endvery little work needs to be done to itonce you havesmoked it you can put that right on theWatch at: 35:20 / 35:40grillonce it's reached its desired tempslice it against the grain you've got abeef tri-tipmoving on we're going to go ahead andremove thesuet out of this hindquarter this iswhere you have to be really reallycarefulWatch at: 35:40 / 36:00located right behind this suet is thebeef tenderloinand we don't want to get into that withour knifeso you just have to be real carefulworking this fatout finding that seamdownward pressure you can pull this beefWatch at: 36:00 / 36:20soot outexposing that beef tenderloin righttherewith the beef suet we typicallypull the kidney out that goes into petfoodthe soot you can chunk that up birds youcan make soapwhatever you wish nice big chunk of beefWatch at: 36:20 / 36:40tallownow we want to move the sirloinshorelinefrom the round portion so finding thisball joint right hereyou want to start maybe about a knifewidth belowthat and just make a cut right herefind the base of where the tail was pullWatch at: 36:40 / 37:00it towards youcutting about an inch below the base ofwhere the tail wasyou're not going to be able to cut allthe way through because there's bonetherebut you want to get that seam startedthen you grab your hand sawcutting through this ball jointWatch at: 37:00 / 37:20removing that sirloin and the short lineso today we're going to show you how todo a bonelessportion of this loin which consists ofWatch at: 37:20 / 37:40beef fillet or tenderloinsirloin and strip steaks sofilet sirloin strip that's the bonelessstyleand then we're also going to show you onanother half how to do the bone-inversionwhich is the sirloin porterhouse andWatch at: 37:40 / 38:00t-bonewe're going to show you the two optionsthese are some of the cuts that confusepeople the mostso we're going to explain it to you tohopefullyclear things up a little bit so removingthis beef tenderlointhis is a cut that you definitely wantto be careful with take your timeWatch at: 38:00 / 38:20you don't want to leave any of the meaton the bone on this one for sureso staying right up along the vertebraehereuse the tip of your knife you can seei'musing my wrists and i move my wrist backand forthfollowing that boneWatch at: 38:20 / 38:40once you get to the endstart cutting downcontinuing all the way back up to thesirloinremoving that whole tenderloinWatch at: 38:40 / 39:00just like that now we want to do isbreak the sirloin off of hereso right here at the last knuckle onthis vertebraeis where you want to make your cutuse your table and and yourWatch at: 39:00 / 39:20you know your your force downward forceto your advantageyou can see that sirloin pretty muchjust pops right off there if i put it upon the edge of the tableusing that downward pressure you canWatch at: 39:20 / 39:40pull that sirloin right out of theretenderloin sirloin strip loinnow we're just going to break each onedownand clean them up we're going to removethe boneWatch at: 39:40 / 40:00making a boneless sirloinyou can leave the bone in it make a pinbone sirloinand just remember any of these trimmingsWatch at: 40:00 / 40:20that were taken off of these cutswe're going to be cutting kabobswe're going to be cutting stew meat stirfrythat sort of thing so just because yousee us removing something off thereit's not necessarily going to lose valueby going into ground beefbecause we're going to cut a value-addedWatch at: 40:20 / 40:40itemlike the ones i just mentioned moving onlet's tackle that tenderloin start byremovingthis tissuea little bit of fat on the bottomWatch at: 40:40 / 41:00that all removed all the way down to thetailonce you get the fat and membrane offthe topyou want to use the very tip of yourknife and start it underneath the silverskinWatch at: 41:00 / 41:20following it out to the end like thatand then you can just slowlywork this silver skin off withouthacking into the cutnobody wants to spend a high priceWatch at: 41:20 / 41:40for a beef filletand get one that's all hacked into abunch of piecesso just take your time removing all thesilver skinwhat you end up with is beautiful cutWatch at: 41:40 / 42:00like thatnow on this strip loin we to chime thesebonesand remove any excessWatch at: 42:00 / 42:20you can see i made one pass down throughthe these bones with that sawleaving very minimal meat we'll go downthrough there and get that cleaned outbutnow that we have those bones removedWatch at: 42:20 / 42:40i'll show you how we finish out thisstrip loinso we want to move down through the topmaking this bonelessremoving all the rest of theseWatch at: 42:40 / 43:00pieces of bonehere again staying as close to the boneas you can leaving the meat on the cutnot on the bonesquare it up a little bitWatch at: 43:00 / 43:20if you need to do any trimming if thebeef's real fat back fat or anythinglike that this is where you're going towant to do itthat way if you if you trim the thewhole muscleyou don't have to go back throughnecessarily and trim each individualWatch at: 43:20 / 43:40stakeso and then you remove theserest of these little vertebrae piecesout of here using just the tip of yourknifeyou can see i'm using my thumb put alittle bit of pressure on that bone tohold it in place as i cut around itlike this if you try to do that withoutWatch at: 43:40 / 44:00holding on to it everything's just kindofkind of wiggle around it's a lot morestable when you put yourthumb on it keep it in place now all thebones have been removedwe have strip loin tenderloin sirloinwe're going to break them down cut theminto some steaks so for the strip andWatch at: 44:00 / 44:20the sirloin i'm going to go ahead andmove to my 10 inch breaking knifestart with squaring it up just a littlebitcutting these stakes about an inch and aquarteryou want to make sure that when you cutthese you cut them real evenyou want a nice even stake you don'tWatch at: 44:20 / 44:40want it tapered thick on one end thin onthe other because then when you cook itit's not going to cook evenly so youdefinitely want tokind of get the hang you can see i'musing i'm actually usingall five of my fingers on my left handto stabilize this cutas i'm cutting through it something toWatch at: 44:40 / 45:00keep in mindstrip steaks new york style stripdepending on where you're locatedacross the country they might be calleddifferent thingsthere's the strip portion i'm going togo ahead and move on to the sirloinWatch at: 45:00 / 45:20boneless sirloin steaks for our meatcasesometimes we'll leave them as a wholesteak and then other times we'll cutthem in halfgives people the option of what sizethey would likeWatch at: 45:20 / 45:40there's your two options there againcutting a real nice even steak that waythey cook evenlymoving on to the beef tenderloin you canleave this wholeyou can roast it you can roll it tie ittoday we're simply going to cut it upinto steaksWatch at: 45:40 / 46:00for our store we like to cut thesequite a bit thicker about an inch and ahalfcut a real nice 10 to 12 ouncebeef fillet you can see[Applause]just really nice trimmed even cutWatch at: 46:00 / 46:20excellent excellent steakso there you have it beef sirloin stripsteakand beef fillet now just remember that'sthe bone in style on thatthat loin next i'll show you the bone inso i showed you guys the bonelessWatch at: 46:20 / 46:40portions of theseprimal cuts which were the rib eyesteaksthe tenderloin or fillet the sirloin andthe strip steaksso now what we're going to do with therib portion i left the bonesa little bit longer on this one i'mgoing to show you how to makea tomahawk chop and then on theWatch at: 46:40 / 47:00sirloin and the short loin over herewe're going to do sirloin steakporterhouse and t-boneso i want to show you the differencebetween the bonelessand the bone-in[Music]Watch at: 47:00 / 47:20[Music]Watch at: 47:20 / 47:40so in order to get started breakingthese tomahawk chops downyou need to remove that top of thatvertebrae right there exposingthat thin line of meat so that we canpeel the bones offWatch at: 47:40 / 48:00and then separate and clean therib bones on this so i'll show you howwe do thatso we can start by removing themembrane here again the back of theseribsthis one can be a little bit morechallenging to take offWatch at: 48:00 / 48:20just use your hook working it off therelike that once you get the membraneremovedwe're going to startby removing the bones on the back justlike we did for the rib eyewe do for this as you can see we madeWatch at: 48:20 / 48:40that cut on the top here with our bandsaw so that we canpeel these bones off otherwise youwouldn't be able to get them off thereso after you get your bones removed youflip yourrib section over and you can see wherethat rib eye is right here you want tostartabout an inch and a quarter to an inchand a half aboveWatch at: 48:40 / 49:00that rib eye right cutting right throughthat shoulder bladethen you want to size it up on this endand you want to end upabout an inch past the eye on this sideso you just make aimaginary line through there with youreyeball then you cut it with your knifeWatch at: 49:00 / 49:20you can see where i ended upyou want to remove thismeat off the top of these rib boneskeeping your knife flat against the boneWatch at: 49:20 / 49:40just like that now we'll go ahead andremove the capstarting right here there's a seamyou just want to take your knife andfollow that seam outif you're going to be doing a roast orsomething like that you canWatch at: 49:40 / 50:00leave this fat cap on here if you'd likebutthe way we display them in our casewe like to have it removedgo ahead and remove the yellow cordknocking a little the excess fat offWatch at: 50:00 / 50:20now what we're going to do is we're justgoing to start down in between each ofthese bonescleaning the meat off of themyou want to try to get the bones asclean as you can any meat that's left onthere canWatch at: 50:20 / 50:40sort of turn a little bit gray duringthecooking process it's just a nicer lookfor your caseyou can also take a piece of butcher'sstring andtie it around the bottom and kind of ripthis membrane off these bonestoday for sake of time i'm just going togo down throughWatch at: 50:40 / 51:00show give you a brief idea of whatwe do and then we'll show you the endresultof what the tomahawk looks like whenwe're done so after i get all the meatremovedbetween the bones i can finishup by just taking my knife andWatch at: 51:00 / 51:20sort of scraping some of that meatthat's left andmembrane off the top of these ribs andjustcontinue to get them cleaned up afteryou're satisfied withhow much you've cleaned on the boneyou can then go ahead and start cuttingWatch at: 51:20 / 51:40thesei might spend a little bit more time onthese once we're done just toclean them up a little bit but for thesake of video we're going to go aheadand get started cutting these into somestakesall right so now we get our 10 inchbreaking knifeand we square the ends of this up just aWatch at: 51:40 / 52:00little bitand then we just start cutting downthroughthese bonesgetting all the way to the end and thensquaring this one up as wellWatch at: 52:00 / 52:20what you're left with is a real nicebeef tomahawkrib chop like i saidwe'll spend a little more time cleaningthese bones up and getting them all niceand whitefor the for the case butWatch at: 52:20 / 52:40there you have it and i'm going to showyou a little trick that you can do alsoso some of these these are going toweigh like two and a half pounds that'sa pretty healthy steak i knowfor the carnivores out there whowouldn't love a big thick steak likethis butsometimes you know depending on whoWatch at: 52:40 / 53:00you're cooking for they're simply just alittle bit too bigso if you move over here i'm gonna showyou what you can do with theseso if we move over to our band saw we'vefound thatif you cut them in half it makes a realdesirable cutWatch at: 53:00 / 53:20[Music][Music]Watch at: 53:20 / 53:40so now you can see what you have issomething thatis about half the thickness you're stillyou know over an inch thick and it stillhas a long bone on itjust a little bit more manageable sizeit's completely up to youwhether you want to do a nice big thickWatch at: 53:40 / 54:00one which is the entire boneor you want to cut that in half and dotwo steaksper chunk so now we have the sirloin thebeef short loinand we're going to continue showing youhow to do the bone-in versiona couple different ways you can do thisyou can startcutting this whole entire section youWatch at: 54:00 / 54:20can square this offyou can cut this into bone-in like a pinbone sirloinsetting the depth when you're saw maybecutting those an inch thick or soor what we like to do is we knock thisentire sirloin off of hereand then we make a boneless chunk oftenderloin cut it into filletsand then we make boneless tenderloins soWatch at: 54:20 / 54:40we don't put a bone in sirloin in ouri'm sorry we do a boneless sirloin wedon't putbone-in sirloins in our meat case wemake them all bonelessso that's what i'm going to go ahead anddo today and then we will continue tocut this into porterhouse and t-boneWatch at: 54:40 / 55:00[Music][Music]Watch at: 55:00 / 55:20so[Music]Watch at: 55:20 / 55:40[Music]Watch at: 55:40 / 56:00[Music]yes[Music]Watch at: 56:00 / 56:20okay so that's the bone-in versionporterhouse nice stack of thoset-bonestomahawk chops and just remember thatif i was to remove the piece of filletout of thesetake the bone out you then have filletWatch at: 56:20 / 56:40and stripso i wanted to show you guys thedifference betweenbone-in and boneless now keep in mind idid use a hindquarter off a second halfso this is not possibleout of one entire half so you reallyhave toyou can you can do a portion of eachit's just a little bit harder on yourWatch at: 56:40 / 57:00meat cuttertakes a little bit more time but it'srecommended you pick a half a beefyou know let's say you're going to go tothe butcher you're going to order onefor your freezer at home choose bone inor bonelessjust remember with the boneless you getrib eye sirloin fillet and stripwith the bone in you get rib steaksirloinWatch at: 57:00 / 57:20um rib steaks maybe i already said thatporterhouse and t-bone so those are thetwo different optionsi'm going to continue to break down thissirloin making it boneless since that'sthe way we display it in our caseand we'll go from therenow on to the round portion let's getWatch at: 57:20 / 57:40this down on the tableand we'll start breaking it downwe're going to start by cutting throughthis achilles tendonremoving this hind shankfollowing this seamand cutting through this knuckle righthere at the top of this shankWatch at: 57:40 / 58:00just like that once you get the shankremovedremove this little oyster steaknot a lot of meat there if you want tosave itWatch at: 58:00 / 58:20certainly canafter you get that removed we're goingto go ahead and remove the h-bonestarting up here at this ball jointand a lot of this for me is musclememory so i know whichangle to put my knife or make my knifeWatch at: 58:20 / 58:40goto cut this out of herejust follow that bone downremoving that h-boneright out of there so after you get theh-bone outyou want to remove this femurWatch at: 58:40 / 59:00starting up here at this end where theball joint ishere again this is one of those placeswhere you want to be real careful withyour knife because if you slipthis is where you could stick yourselfand things could go bad in a hurryso highly recommend wearing chain mailWatch at: 59:00 / 59:20working your way around the femurusing some upward pressureto pull that entirebone right out of that roundWatch at: 59:20 / 59:40we can separate this round into threemusclesit consists of the top round the eyeand the bottom roundfirst of all we're going to go ahead andremove this heeljust by following the seamWatch at: 59:40 / 01:00:00we don't typically savethis heel for anything other than groundbeefremoving the top round and you cantell i'm just i'm barely putting anypressure on this at all and just let myknifeWatch at: 01:00:00 / 01:00:20do the work following that seamso we have top roundnext is the eye of roundthen we have the bottom roundWatch at: 01:00:20 / 01:00:40continue removing thefat the cap the gristleall of these off each individualpiece of muscleWatch at: 01:00:40 / 01:01:00so the bottom round makes real nicepiece if you're going to be cuttingjerkycube steakanything like that you can cut it intorowsWatch at: 01:01:00 / 01:01:20real nice bottom round when we do theeyeif you cut this into roast you're goingto want to leave a little bit of thisfat coverthis cap on it we don't want to removeit allWatch at: 01:01:20 / 01:01:40squaring it uptypically what we do is we cut it inhalfnice two to three pound roast let me getrid of some of my scraps and i'll beback for the top roundnow onto the top round we're going to goahead andWatch at: 01:01:40 / 01:02:00take the fat off of it there's a littleartery that runs through here we like toget that out of thereusually what we're doing with the topbrown is cutting it intolike a london broil or cube steaksbut most of the time we're going to cutWatch at: 01:02:00 / 01:02:20it into strips for jerkyso i'm going to go ahead and show youhow we're going to do that today sincethat's what we're going to beusing this for removing thiscapWatch at: 01:02:20 / 01:02:40just like that once you get the capremovedyou can switch over to your 8 or your 10inchbreaking knife cutting against the graincut this into the thickness of that youwant your jerkyso normally we cut ours about an inchWatch at: 01:02:40 / 01:03:00and a quarter thickso just cut it like thisonce you get it cut into strips we canthentake a slice cutting it against theWatch at: 01:03:00 / 01:03:20grainmaking strips for jerkysee the grains are running this way youdon't want to cut it with the grainbecause then when you go toeat it it's a lot harder to chewWatch at: 01:03:20 / 01:03:40and the same application applies towhatever species you're working onwhether it bebison elk venison all of the top roundsareessentially pretty close to the samemusclesame strands throughoutso you can cut it the same way theWatch at: 01:03:40 / 01:04:00round's all donewe have a bottom round eye of roundtop round for jerky what we're going todo is we're going togo ahead and take this bottom round andcut into jerky as well so i'll just cutit into stripsand then we'll continue slicing that upWatch at: 01:04:00 / 01:04:19and it'll look just like this we'll addit to the pie we'll get it seasonedwe'll get into the smoker and we'll havebeef jerkybeef hindshank we're going to do thesame thing we did as with the frontshank we're just going to get it slicedup forsuit bonesWatch at: 01:04:19 / 01:04:40we'll add this to our pile and we'll doanoverall shot of and i'll explaineverything that we did on the front andhind combinedWatch at: 01:04:40 / 01:05:00so about 50 of what comes off of thebeef carcass is going to be the stuffthat you're going todebone and we're making the trimmings atleast 50 percent for usum so whenever you're working throughthis it's reallyadvantage if you have somebody actuallydoing the breaking of the carcass andgetting your cutsand then what we have here is we haveseveral different workstations we'llwork around this tableWatch at: 01:05:00 / 01:05:19and and we can break it apart sowhenever you're going through this youjust want to obviously remove the muscleand what we like to do is we just diffevery cut's different you learn byby muscle memory but you want to stayclose to the boneand what we'll do a lot of times we'lltake the muscleclose to the bone and the cartilage withWatch at: 01:05:19 / 01:05:40it and whenever we get donewith the um the removal from the bone wecanif we have to further trim the bone andthen we canthen take the boneless portion andremove any excess gristle or fat out ofitand then it goes into our trimming slugso what you want to look for is justobviously the bones coming out of itexcess fat and then any connectiveWatch at: 01:05:40 / 01:06:00tissues or cartilagewhat you'll do is spend a majority ofyour timepicking through things and depending onthe size of your grinder you have tomake itappropriate size you'll notice in ourother video with the umthe trimmings video that we have as wellas whenever we do a breakdown of like adeer carcass if we have a differentWatch at: 01:06:00 / 01:06:19grinder we have to make it a smallersizein this case with the commercialgrinders we can make them just about thesize of your fistso spend some time going through yourtrimming carefullyand that's we're going to break make upa big portion of your yieldoff of your beef's carcassso now that we're done with the trimmingWatch at: 01:06:19 / 01:06:40everything here's 100 boneless removedexcess fat in the gristleand we're left with uh 140 to 150 poundsfromour half a beef so what we'll do isjust like our grinding videos with oursmaller version of the grinder or wechange from a course plate to a fineplatethis is a gemini system where this largeWatch at: 01:06:40 / 01:07:00butcher boy a52 grinder will pushinto a smaller mixer tumblerthis has a course plate in it of 3 8 ofan inchthat goes into the tumbler and it'sgoing to tumbleand then grind out again another eighthof an inch so we're just able to do on alarge scale what we can doWatch at: 01:07:00 / 01:07:19with our smaller grinder that you'veseen in our other videos so this will gothrough our grinders and then we'lleither make the beef patties or the bulkground beef out of itso let's just do an overview on what weWatch at: 01:07:19 / 01:07:40didwe cut the entire half we did the frontportion firstthat's where all these cuts came fromand then we did the hind portionand then we did the bone in steak solet's just do an overview here and i'llexplain what we didbeef short ribs beef ribeye steakssome cross cut soup bones skirt steakWatch at: 01:07:40 / 01:08:00some beef back ribs arm roast bonelessbone-inbeef brisket chuck roasts we went aheadand netted thoseflat irons a little bit of stew meatnow switching to the hindquarter beeftri-tipflank steak round tip roastWatch at: 01:08:00 / 01:08:20eye of round beef sirloin steaksfillets tenderloinbeef strip steaks that's a new yorkstripbeef jerky so that's everything that wedid umcut-wise on the first half and then wealso showed youthe bone-in version on the secondWatch at: 01:08:20 / 01:08:40hindquarter that i cut which is aporterhouset-bone and tomahawk chop if you pan overherethese guys are finishing up thetrimmings as you can seethis will be our grindings for hamburgerthey're cutting more stew meatwe have some stir fry we have marrowbones for soupWatch at: 01:08:40 / 01:09:00so we appreciate you guys coming outtoday we wanted to do a beef videothis is how we do it here atwhitefeather meats thanks for watchingand don't forget to subscribe becausethere's a lot more to comeWatch at: 01:09:00 / 01:09:20you