Thank you for this video. If you plan to do more of these, I'd really like to see you break down some of the old cuts that show up in vintage cookbooks but aren't popular anymore. I know a lot of those cuts used regional names that are impossible to figure out today, but other names were fairly widespread. From my own misspent youth, I remember particularly the bone-in rump roast with the ball of the femur embedded in it; the English-cut roast from the chuck, which I think was made of chuck ribs 3 & 4 cut as a whole roast; and the cross-rib roast, which I think was the meat on top of ribs 1 & 2. Other cuts I have read about but have never seen are bolar roast, which some say is from somewhere in the blade and others say is the Biceps brachiis (and therefore a part of the arm roast); and the Asian or Australian gooseneck, which in Australia is (I think) the calf muscle with the Achilles tendon still attached. Cuts that I'm familiar with but that never show up in the markets are the bone-in arm roast (the anterior part of the arm roast with a slice of the humerus) and the boneless arm roast (the posterior part); and those crazy sirloin steaks cut with a bandsaw from dorsal to ventral with all the little pieces of muscle mixed together.

Bro I'm a butcher for 16 years and laughed so hard when you said "it's alright I watched a KZbin video on this" 😂😂😂😂gold

Amazing how all butchers are different with their style of start to end sperations

Hey Phil chef Jeff from Winnipeg Canada great to see still passionate about meat cutting take care

I just today had this cross my suggested video list. This is the best damn video I've seen explaining the different rib cuts. Now to look at what else they have available.

The best beef breakdown video of all I have found on KZbin!

Good job

Phil made hard work of this. In the UK the order of removal is different and much easier. First remove the Leg at the joint. 2. Remove the Oyster and then the Aitch bone. 3. Remove the Sirloin tip or as we call it the Thick Flank. 4. Remove the femur. 5. Seam between the Topside and the Silverside. 6. Separate the Eye Round or as we call it in the UK, the Salmon Cut

You pulled a chuck roll and didn't cut denver or chuck eye steaks??? What a waste of higher market meat cuts 😮

Rofl. Fabricated beef. I think you need a thesaurus there dude. Try deconstructing beef.

Show the people how to peel potatoes keep your hands of.the meat😅

Is guy is working for the Culinary School,this is the hacksaw butcher he must the lamb,tell this guy to stop making videos 😢😢😢😢

Best beef fabrication video ever. Expert Professor Phil Bass tells every cuts and their corresponding anatomical names. This is the only one I have found on KZbin does that, not just the beef cuts commercial names. Thank you so much for the detailed information.

Great stuff Larry! This is Ike! Good to see you at it teaching people still!!

It's so stupid to see he is using only his boning knive to deboning and trim 😢

He to close to cutting his nose off

This is not art,this is poor 😂he looks like the mummy cutting meat for the whole sale or retail show your skills on front not inn the back??

Why he is working and cutting beef and where the fire helmet?😢😢😅

Is he joking with us ? 😢

Good how to video. I do have a question, why is it necessary to wear a hard hat ?

This primal looked like USDA Prime. Great marbling and super white fat cover. Surprised it doesn’t have more fat cover like a yield grade 4 or 5! But, most importantly is the gentleman cutting the meat. This is the new schooled type butcher. Works his knife like a pro. Knows all the book names of muscles and skins. I rate this video and meat cutter 10/10.

Terrible camera work. Too bad, because this could be so very informative, if it were watchable.

Amazing! After a very long time of searching and having worked in butcher shops, this is the best breakdown of forequarter I have seen. It’s giving me all the cuts that I want(BBQ). The big chuck roasts for BBQ pulled beef are exactly what I’ve been looking for, but his has given me the confidence now to get a fore quarter from the market and butcher it myself. Thankyou so much from London England ❤

Great video!

This guy is obviously very skilled at this, but watching this gives me a whole new appreciation for the skill of the Bearded Butchers (particularly Seth). They just make it look so smooth and easy…

An honest question: how come there isn't blood dripping off of it?

I can't believe the way he chokes the upper blade of his knife, instead of using a smaller knife 🤡

Since when has the teaching of a skilled trade such as butchery been elevated from vocational college to university status? This is at best technology, even art - not science.

Any more videos on removing the paddle bone from the arm bone i have to mark those so it can be pulled out down the line and still need some pointers

Your cadence and teaching abilities are fantastic! Clearly, you understand and respect these beasts we eat, as well as the beasts who are eating.

It seems like you're referring to the tenderloin as the loin. A pork tenderloin isn't the same as a pork loin. I was expecting the breakdown of a "beef loin", a term which I've never heard of. Also, the sirloin flap: is that the same as tri-tip? Sirloin tip? It would be nice if there was uniformity in the terms used by butchers in the US, not necessarily the terms used in the marketing of various cuts, but the pre-marketing terminology by USDA and butchers.

Thank you. Thank you. Thank you. I’ve been trying to find videos. I’ve been taking classes. Trying to keep the orientation of the carcass the same so I can keep up with where I am at. Best video I’ve found to date

Look awesome love me some ribeyes ✌️

Great job Phil, I’ve seen a few people do this task and you sir are a professor knowledgeable in all muscle groups. yes we all know the chuck can be cut in different ways, for roasts and steaks all the haters 👇hi points flat irons been a well kept secret lol.. is it beneficial with burger prices so high to buy a boneless chuck roll? Cut the best steaks out and grind my own. In my area it’s over six dollars a pound For whole cow grind. I started buying It at 2$ lol.

So many cuts that we never see in the store!!!

I love all the videos and the presentation is an A+.

I was in the middle of correcting you for not trimming the silver skin from the tenderloin when you made your silver skin disclaimer! Lmao

50 years experience in the meat industry & yet your knife is blunt.. a 1st year Yobbie's knives are sharper jesus christ..

Why are you cutting everything by hand did you get inspired by my buddy's at breaded butcher is that way your doing this cause I've never seen you before

This guy is a boss. Office jerk!! He don't even got no skills 😢

Wish the guys at the packing houses had to watch these videos...

I cut it better than that 😢

What an embarrassment. Terrible

Nice knife work.

Fascinating. Good to learn where what I’m cooking and/or eating came from. Big fan of beef.

Holy crap. No chuck eye steaks. No flat iron. No Sierra. No Denvers. That whole chuck roll was wasted on roasts...

Thanks Phil.

Thanks Phil, like the biological terminology. Nice to learn from a professional.

Dr. Phil Bass is awesome!💯

Excelente