Butcher Boy Reno

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@SandraGreen-dt9ft 14 күн бұрын

🎉😮

@NRTuf 19 күн бұрын

This is why I don’t buy meat from majority of butchers sell meat at like grade 1 and taste horrible. I try find farmers that sell grade 7 or 6 or even 8 if I’m lucky. And the meat no matter if I cook it more it still is soft and taste so good.

@mattanderson861 Ай бұрын

Beef 🥩, it’s what’s for dinner 😉

@newworld8526 Ай бұрын

bro use some hashtag on your videos it will help to show in algorithm

@Rick-5728 Ай бұрын

OMG the text popups were insanely annoying.

@mykofreder1682 Ай бұрын

I like smoked pulled pork, I buy this cut for pulled pork but thought why not smoke it. If I have one in the freezer, I may throw it in with something I am smoking, store it and do the pulled pork several days later.

@2005Pilot Ай бұрын

Great Job!

@danielgreenleaf Ай бұрын

Nice 👍

@tbuttercup2162 Ай бұрын

I just bought some Wagyu the other day and was pleasantly surprised it’s organic beef made in the USA! 🇺🇸❤

@dondiesel1100 Ай бұрын

Wagu

@BBQ_With_Dave Ай бұрын

They looks great

@johnneufeld9658 Ай бұрын

Alberta, 🇨🇦 beef is the best

@BBQ_With_Dave Ай бұрын

Nice video!

@genther6668 Ай бұрын

Thanks for the important information

@karltitz1725 Ай бұрын

There are significant variations within each grade so that there are higher and lower grading criteria within each grade. You did not discuss the Angus which have been popularized over the last 30 years.

@ButcherBoyReno Ай бұрын

The biggest range is in Choice actually, with three different level of marbling in that grade alone. Only one in Prime. And as for Angus, we weren't covering the breeds here but Angus has become the dominant player in the US for sure!

@kamthornhill1109 Ай бұрын

Nice and simples thanks

@melomanace3415 2 ай бұрын

Ribeye, picanha, flat iron, chuck eye, skirt. Hon mention: denver

@ButcherBoyReno 2 ай бұрын

Can't beat a picanha!

@RedQuestMedia 2 ай бұрын

Nothing beats ribeye

@destroyer.e 2 ай бұрын

Nice 👍

@danwaller5312 2 ай бұрын

7 grades? I know utility, select,choice and prime…..what are the others?

@ButcherBoyReno 2 ай бұрын

Have since learned we were off by 1 actually... 8 grades, from bottom to top- Canner, cutter, utility, commercial, standard, select, choice, prime. A bit more info from USDA here- ask.usda.gov/s/article/What-do-beef-grades-mean#:~:text=USDA%2Dgraded%20beef%20sold%20at,used%20in%20processed%20meat%20products.

@Sparky0627 Ай бұрын

@ButcherBoyReno It would have been nice to discuss Select as well. Maybe in future discuss the specialized brands/beefs as well? Angus and Kobe spring to mind.

@lynnmclarty8847 3 ай бұрын

And your “super-hot” 500 degree grill completely cools down while you’re peddling your goofy little meat handling tool that’s so short you’ll singe all the hair off your wrist. Leave the lid closed unless you’re doing something beneficial inside the grill.

@philwilliams8328 Ай бұрын

Granted, the heat will be lost by opening the lid. but with skirt steaks, which is an exception, I _never_ close the lid because they're so thin.

@robertcarsella1234 3 ай бұрын

Well done

@lechdadej8385 3 ай бұрын

I want to know how to prepare steak not listen loud music.

@dhendy27 3 ай бұрын

Wa-goo 😂

@eddienasser8355 3 ай бұрын

Grain fed is garbage. Grass fed grass finished..

@kellybarr8463 3 ай бұрын

My thought to. A cow well fed grain fed ,,, will be well marbled, ill still take my black angus or my herford anyday lol

@stevenhochman1 5 ай бұрын

Be prime are like yield grade 4 & 5’s The new Choice is not what it used to be. Steak cutters will use yield grade 1-3. I was in Costco and I saw Choice that looked like Select. To get Choice yield grade 4&5 you are going to pay up

@ButcherBoyReno 5 ай бұрын

Pretty true! The Choice category was expanded decades ago and sometimes you don't see much of a difference in marbling between it and select. We have a benefit in working with folks we have done business with for many years, and buying their in house programs for "upper" Choice which keeps us consistent and tasty. Thanks for the feedback!

@Jfizz66 6 ай бұрын

Nice and you're 100% spot on. Great video.

@ytmailkc 7 ай бұрын

Should have cooked it on that Weber Buoy Grill!

@gaypreator8547 8 ай бұрын

That red juice, is not blood. No disrespect intended.

@azik093 9 ай бұрын

8-10 minutes will burn it to a crisp! Just done this today and my peace was half a kilo and thicker. Granted it was room temperature by the time it got to a grill. However I kept it about around 2 minutes on each side and it came out medium. I was contemplating actually keeping it for only 2 minutes on each side. However I did it in weber charcoal grille.

@benjaminr4737 10 ай бұрын

*Promosm*

@BMWSEXFIFTYDROP 10 ай бұрын

Gotta love any friend that loves your number “A” and your number “B”. She would be my letter “1”. 😂😂😂

@tealtown4083 Жыл бұрын

It's 2023 . Simple and easy. Thanks.

@micankusi5062 Жыл бұрын

8-10 minutes is well done.

@rjmyers7782 Жыл бұрын

Step one- use real charcoal! Without starting fluid

@IvyMaeInReno Жыл бұрын

What a spectacular video! What an idyllic way of life! I almost wept. Our culture has drifted so far away from this way of life.

@ButcherBoyReno Жыл бұрын

Thank you! This truly is the old school way of ranching, one that MANY families are still keeping alive. Interestingly, 90%+ of the ranches in the US are owned by small families and have an average herd size of 40 head. Sadly they're hidden behind a lot of big business these days.

@BTSReno Жыл бұрын

I needed to watch this a few years ago...makes it super easy. Thanks CJ!

@ButcherBoyReno Жыл бұрын

You got it sir! Nothing wrong with easy ;)

@carpedukem Жыл бұрын

260°C for the viewers who use real units

@SantiagoGarcia-kg5qw Жыл бұрын

It's just pinche fajitas Man y'all doing to much it doesn't take a rocket scientist 👀🤔🔥💨

@EastBayIzm510 Жыл бұрын

Great video brother sending support from the Eastbay Area Hayward Ca

@haraigoshi9133 Жыл бұрын

Dude. This may be the most useful 3 minute video I've ever seen on youtube. Thanks!

@ButcherBoyReno Жыл бұрын

Love that! Happy that it helped. Have fun cooking :)

@lindaberg3524 Жыл бұрын

Can you explain what a Premium beef rib roast with bone in, is?

@ButcherBoyReno Жыл бұрын

Premium isn't a regulated word in the beef industry. That would likely be a way to market something ungraded as a better product, but depends on the producer that processed the beef. As for rib roast, most often called a prime rib or a standing rib roast. All are the same cut :)

@danwaller5312 Ай бұрын

You can’t change the USDA GRADE to make it something it’s not just to charge more

@RonyTomo420 Жыл бұрын

Fajitas

@daripperful Жыл бұрын

Wonderful presentation

@chaimwehrwein5132 Жыл бұрын

քʀօʍօֆʍ

@johnnydangerously7186 Жыл бұрын

Favorite cut

@johnossendorf9979 Жыл бұрын

Thanks! To the point with all the information I was looking for 👍.

@3FAZNI 2 жыл бұрын

Subscribed. Where is your shop?

@ButcherBoyReno 2 жыл бұрын

Thanks! We are in Reno, NV :)

@3FAZNI 2 жыл бұрын

Thank you for this video. Not many butchers explain this to their customers. These cutss have been around forever but we didn't know nothing about them. May I suggest you to say something about the petite steaks, where they come from ( shoulder blade, tri tip?).

@ButcherBoyReno 2 жыл бұрын

Butchers love the "off cuts"! We sell a ton of tri-tips in our shop so our customers are familiar with those for sure. We'll through in some new cuts on the next one. Thanks for the suggestion!

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