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

All Stores Please Lower the the Price of all Military & Local for all Brands of Butcher Meat Products & Accessories & Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏

All Stores Please Lower the the Price of all Military & Local for all Brands of Butcher Meat Products & Accessories & Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏

We home kill and butcher our meat so my challenge is to translate the cuts into Australian names. On butchering day, i end up with two trugs of trim; one for ground beef and one (slightly higher fat) for beef sausage. These are put aside for processing next day because im completely knackered by the end of cutting and packing a steer. I make lots of corned beef as well.

How can I tell if my butcher is ripping me off?
I have done 3 steer so far and each time I feel like I'm not getting all of the meat that I should be getting, especially when I compared your videos to the meat I get.
Is there a list somewhere for reference on how may steaks, ribs, etc. that I should expect in a full steer.
I have a new order just processed and before I give the butcher instructions, I want to make sure I get all the meat I paid for!!

Thanks for any help any one can give.

I watched the video to understand the different cuts of beef since we will be getting half of the cattle. I am overwhelmed how much meat we will be having for our year supply. Very informative. Thanks !

Can a customer ask for leftover fat from the process? If I wanted it for cooking, candles or whatever.

Edit: can you give prices too? Like - if someone wanted a hind and front?

Do you sell oysters? What's the best way to cook them? With or without the sauce?

I love non veg ❤❤🍗🍖🍖🤤🤤😋😋

I have cut meat for 52 years and even though some of the cuts were a little different I believe this to be one of the finest instructional videos I have seen. I have worked mostly retail stores as a manager of a meat department , some slaughter house. did my own farm kill butchering, and now I work for a USDA inspected plant for wholesale. So as I watched this I really enjoyed it. These men KNOW what and how to do it right.
THANK YOU

I’m a butcher from Ghana I wanna learn more

Informative ❤

What is a Delmonico cut?

What do you do if a large hunk of meat hits the ground as you are cutting it off the hook? Is the whole thing spoiled? Is there another use you can use for it?

watched this during lockdown

God I love meat

Her butcher, how many whole carcasses can you butcher in a day?

💣👍👨‍🍳

Let me preference this with I know nothing about meat..what part is used for the filet mignon?

What was the point of that first cut?

I should be a butcher

My 😂 brother is IT engineer n few months back he came to see parents and got all types of butcher stuff with him some Japanese knifes some From states and he said I may quit my current job n start as a Butcher! Real talk

You didn't tell us how much the beef weighed and how much you purchased the beef

Lots of knowledge love your chanel i want to learn to butcher an animal
Btw is the cap of the rib eyes used for anything? Any cuts

Boo you didn't show the whole process from sticking to plate. I know because I do the gutting for cattle. Also how come you aren't I full white overalls as that's what everybody has to wear at my abattoir.

I am a Culinary student , I have been in restaurants , mostly Management, life gives us turns, I have cooked all my life. So for some reason Culinary came into my life and my adoptive Papa is a Meat Artist as I call him, for so many years, actually his whole life. I am gonna share this with him. You actually brought tears to my eyes, I have heard him talk about work . He was so good at what he did and still gives back to the community every week. He misses this work, he can still do it, he has took me in grocery stores and taught me what to buy and what not to. I subscribed to your channel, I will try to keep up , best I can with school but, I will tell Papa Mr. Milred , maybe he will follow you, Ill let you know. Awesome!!!!!

Yeah, after 2 serious cuts on my left hand, I can relate to the chain mail. I do NOT process even a chicken without ANSI 9 cut resistant gloves on. Thank gods for WoundSeal. Better than stitches...the nerves grew back on the WoundSeal, the stitches, not so much. I don't operate our slicer without chain mail on.

sigh So much gets tossed that I'd use for soup stock.

Man, you make it look so easy!
I love watching the videos. Thank you for your time in explaining it.

WoW

Sweet

This is a great 9/10 video. If you can add in editing some diagram of the parts it would be a 10/10 video.

Wow, such excellent knife skills!! Fascinating to watch, and so educational! Thank you 😊

Johnstown PA West Central PA 💪 coming live from the Laurel Highlands

My ex-wife used to enjoy very minimal boning.

Where is my NY Strip

Why am i sitting up watching this 😂 but I was so nervous every time he went to that cutting machine

I use flank steak for making beef jerky

Please what will cost me to have all the instruments to process it, I have to embark on the business

I am prepping for apocalypse LOL jK love this seriously Food and medical figure it out LOL if we do go crazy this will be essential.

I showed this to my vegan friend, he blocked me

Do you sell meat or just merch? Looking to buy whole beef but can’t find anyone who sells.

Can't believe people ask is that a fake beard lol

What happens to all the grissle, tendons, offcuts etc?

Excellent video, fellas. Apologies in advance if anyone has already answered this in the thread; but what was the yield on that beef? Because it seems like very little goes to waste.

Again, excellent video. It's like being in class.👍🏾

Well, definitely nowhere near how to process the whole cow with every step. Start with the cow right after it's knocked for the kill and THEN it's the whole process.

How long do you refrigerate the carcass after slaughter and before process?

Ha just tagged this is a vegan teacher video lol

bro's a beast, saw him on The Butcher. DOPE MAN

Nice, clean pull on that meat.