Behind the Scenes at a Slaughterhouse | Large Animals like Beef and Bison | The Bearded Butchers

Bearded Butcher Scott Perkins explains the various slaughterhouse operations that take place behind the scenes at Whitefeather Meats.
Scott explains a knockbox and how to kill a cow under USDA inspection with full humane handling certification. The Whitefeather Meats slaughter process passes its humane handling certification on schedule and all animals are treated with the utmost respect and care. Every ounce of meat harvested from our animals are used to feed animals and families across Northeast Ohio and the rest of the country.
This video is for informational purposes only. Scott is a highly trained butcher with more than 20 years of experience as a butcher and with strictly regulated USDA policies and procedures. No animals were harmed or implied to be harmed for this video. Being a butcher is extremely dangerous and animals are unpredictable. Please do not attempt anything described in this video.
For more information on where to get this knock box set up go to: www.humane-solutions.net
As always, be sure to visit The Bearded Butcher Store here beardedbutchers.com
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
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[@chrisfisher5960]

Thank you for your human and compassionate approach to your work. No suffering, just quick and clean. Thank you.

[@TheBeardedButchers]

We hope to inspire more to follow the same!

[@billklopp3600]

Nice well done wish you were closer

[@migueljuarez5141]

What the fuck

[@DeepakSingh-me1lu]

nothing compassionate or humane about killing innocent animals for your pathetic money and taste buds . Ignorant lieing cowards , calling them wild animals ? Are you a wild butcher and they are scared animals . Behave and don’t lie .

[@user-qf6qv1fb2b]

Really, that is compassion?! Killing someone who doesn’t want to or need to die is not compassion. I’ve been vegan since I found out about this egregious cruelty and nearly four and half years later and fitter and healthier than ever - living proof that this is cruelty for human greed. Human slavery was made illegal but not yet has animal slavery been outlawed. It will be and people will look back in disbelief at how and why anyone would be a part of this barbarity

[@timblack1983]

This is a great education for knowing where your food comes from. Support your local small farms, they do it right and taste so much better. Worth the extra few bucks.

[@sandib4234]

Right!

[@davebrown5124]

We do every week.

[@tristenkuhn2266]

Smart man. As a small town rancher getting ready to open a butcher shop I love hearing this. You CAN taste the difference!

[@dmac7406]

It's actually cheaper to get directly from butcher because they don't have as much over head also you can buy sides or quarters and they can cut things how you like I've always went to a butcher I'll buy thing's here or there at the chain ⛓️ groceries meat wise .

[@ThurgoodJenkinz]

I buy from these guys. The absolute finest!

[@Kfish1963]

The hat tip to Temple Grandin is noteworthy. Thanks for the transparent overview of beef and bison slaughter for food. This is much needed in our education system presently.

[@CNMEating]

if they showed kids how animals are treated in farms and in slaughterhouses most of them would probably stop eating meat. there is a reason why there are pictures of happy cows and pigs on meat products. they want to hide the reality of how barbaric it is and want you to think the animals are treated "humanely"

[@monicahepler4314]

@CNMEating if they showed all the animals that die horrible deaths during vegetable farming then maybe vegans would starve to death

[@stevehaver7545]

@@CNMEating I showed my kids the process when they where 6 and 8 years old respectively. They know where the meat; Deer, Cow, and Pigs comes from and how it is killed, gutted, and butchered for our freezer. Show them early and there are no issues.

[@rbgn51]

@@CNMEatingmine know and have seen the process... hasnt slowed them at all.

[@rbgn51]

@@stevehaver7545 Most children aren't as fragile to these things as some would like to believe.

[@solinvictus2018]

These guys are just like my local farmer and butcher friends, here in Norway. The only thing different is the language. Real pros

[@solinvictus2018]

Will there be big tits and free meat?

[@TheBeardedButchers]

We appreciate this kind comment!

[@lillyhoneysuckle9503]

Lol

[@TaylorAkins]

@@TheBeardedButchersmy dad worked for you

[@gerrymorin9507]

I've been to beautiful Norway as a Canadian soldier

[@natetallman]

The cost of eating meat (which I'm a fan of) should be known by everyone. People are too insulated about where their food comes from. They should be more attentive and in tune with the fact that something had to die to sustain them. Meat is a gift and should be produced and consumed honorably. Thanks for the great video.

[@stephencktsang]

This video makes me feel guilty eating beef~

[@emaildavidlehman]

I love meat, but couldn’t do that job.

[@matty6848]

Agreed. I think anyone who eats meat should watch things like this so they know exactly where there nice, wrapped, packaged meat comes from.

[@matty6848]

@@stephencktsang go veggie then.

[@theThinkerator]

@@matty6848 Veggies still have to kill a life to live!

[@NeutralGenericUser]

I love how humane and cruelty free this whole process is. This is exactly why you need to support local farmers and not factory farms that inhumanely raise these animals and drag them through a cruel, painful end of life process. Thank you so much for this excellent video. You guys are awesome!

[@flashesofblack4128]

Outstanding documentary. You obviously are making every effort to ensure the animal does not have to see its end coming. Well done.

[@ariendb]

How is it humane and cruelty free to unnecessarily kill an animal that doesn't want to die?

[@joninton6678]

@@ariendb it's part of life we as humans eat meat

[@ariendb]

@@joninton6678 do you think humans need to eat meat to be happy and healthy?

[@joninton6678]

@@ariendb humans can eat meat if they like and vegan can eat what they want it's peoples choice hope you respect that

[@kath5201]

In behalf of the animals: Thank you for being aware of stress, and dispatching quickly. You have a heart.

[@TheBeardedButchers]

Always💯

[@Natalee.Marie8990]

@@TheBeardedButchers appreciate you. I would trust you over a regular slaughter house

[@KidZoid555]

Same here. Although most slaughterhouses are humane.

[@louisav11]

having a heart is killing an animal?

[@falsefreedom1713]

On behalf of the consumer....same.

[@Rocketman88002]

Interviewed for a job with many others at a meat packing plant as an equipment maintenance man. They gave me a tour of the place and showed me the equipment I would be responsible for; to repair and keep running.......zero downtime objective. The last stop was the slaughter pen......not really a pen, brightly lit and always sanitized and washed down. The cattle were run through an automated system, killed instantly and immediately recovered for butchering. After the tour, we went to a conference room where we discussed safety and other pertinent subjects. The interview then sat with us individually, gave us job details and asked questions. I had a feeling something wasn't going just right and sure enough he point blank asked me if I had a problem being around a lot of blood.....gallons of it. I fumbled for an answer and told him "I don't know." That I felt was the guillotine, the disqualifier for getting the job and sure enough about two weeks later I received a very nice letter thanking me for my interest in the job but somebody else got the job. End of story! Lol

[@jeanhawken4482]

Here in Australia we sell live animals to Asia. A large number die from inhumane treatment on the boats then there is the cruel slaughterhouse processes when they land. All in the name of culture. To see the care the bearded butchers provide that includes Temple Grandin’s advice is gold standard. Wish we had more of the same.

[@lo5tcau5e35]

This class is second only to my year 8 high school learning back in 1988. When at 13 years old during an agriculture class excursion to the affiliated working farm that demonstrated first hand the slaughter of a sheep. I didn’t think anything of it. Not everyone did I heard decades later. Apparently it didn’t go down so well with some of my class mates. Since I’ve matured I appreciate the lesson even more. I feel an absolute respect and appreciation for an animal whose life I take so mine can continue. This channel gives insight into something controversial to some yet ultimately informs, educates and genuinely garners respect not for us but for the lives of those animals that we take so that our lives can continue. If this video doesn’t generate some vegans at at the least vegetarians I would be surprised but ultimately I would understand and respect that response. I respect the production of this video most of all. Thank you for sharing the opportunity to consider this aspect of meat consumption.

[@jeff40]

I graduated high school in 1988 and I've been to a butcher shop + hunted & butchered our deer since I was 12 yrs. old. I'm so grateful I was born when I was and I really wish the youth nowadays could learn like I did as a kid.

[@lo5tcau5e35]

@@jeff40 I guess that’s how this channel can be a really useful tool in learning for kids. I hope “they” don’t keep attacking meat so the powers that be fall for the cancel culture perpetrating our society today. One of the two main reasons I’ve regained healthy body balance is because of meat. Otherwise I would still be treading the disappointing diet mill. Thank goodness for meat. Now let’s cook that NY strip goood!

[@billmeriwether605]

I come from 4 generations of cattle raisers - I have been on multiple cattle drives covering sections of land. I have worked cattle pens and squeeze chutes. We branded, vaccinated, dehorned, castrated, ear tagged, and sprayed. I am amazed at your set up. One thing that would happen when you would open the head gate - some animals would try to jump completely through (no matter how small the opening) and get front legs caught up in the squeeze. This problem was compounded with the drop style tail gate in which the trailing animal would lower their head, raise up and join the primary animal in the chute. This work created long wonderful days. I am quite grateful for the experience. I don’t think it’s financially feasible anymore and my sons had little interest. I understand, it’s their choice, so we only lease now. However, “back in the day” it was rewarding. Thanks for the presentation and bringing me back!

[@user-it1hf2ue3c]

I would happily send you my son .. he would love that life .

[@crisrodriguez4676]

This video was sobering to watch. I do feel bad for the animals, but recognize and appreciate the efforts to make it as painless and humane as possible. I also value the mental fortitude required by the persons effecting the slaughter. This is an important video that everyone should watch. Thank you for posting this.

[@ariendb]

It's really sad to see actual slaughter footage and how the animals are terrified and struggle to escape. Know that none of this hellish violence is necessary, we can thrive as vegans.

[@maxsdad538]

@@ariendb Feel free to be one, I'll eat your steak.

[@carnivore_kate]

@@ariendb oh yes, and the animals that suffer from their entire habitats being turned into fields of corn is sooo great! And when your farmer is killing all those rats and mice to save your precious wheat is totally justified! And billions of insects that are killed just for you to have your delicious potatoes. Birds that are victims of combine-harvesters. My cow will last me one year of eating. How many creatures died for you to have your plate of veggies?

[@hawki5120]

@@ariendb Oh yes lets go back to the good old days when the were killed by wolves, mountain lions or maybe a bear. I bet there was no fear there. They probably had a beer together before they killed them.

[@ariendb]

@@hawki5120 you're right wild animal suffering is terrible. But humans don't have to add to the amount of global suffering by also intentionally killing animals. The same amount of animals suffer in the wild regardless of whether we have slaughterhouses or not.

[@FreeFlyFreak69]

I grew up on a dairy and beef farm and have seen cattle slaughtered both on the farm and at a slaughter house. I have been wanting to ask you to show the slaughter process but didn't ask because I didn't think there would be much demand to watch, and also that it may harm your business in terms of sales, because most people don't want to know. But it is a very important part of the process I am glad you made this video, although sterilized in terms of content it does give people an idea of the process. Thanks for being so brave/open, I can imagine it may have been a difficult decision for you to make this video or not.

[@michaelquillen2679]

Good video. I eat meat and I do hunt elk to provide meat for the family as well. Further, I fish and mostly catch and release (all trout), but will keep large walleye and catfish for good eating. That being said, I still feel a twinge of regret about having to take the life of any animal or the fact that animals are slaughtered to provide me with food. An old boy told me long ago, that so long as I never lose that twinge of regret, I am on the right side of nature. Thanks for the video.

[@zazsereb1499]

I laughed once when I was a kid while dad was butchering our chickens and the chicken cried out a little in a funny way with its throat cut, dad turned and said, "why's it funny? Everybody fears death, it's not a laughing matter".. ever since then I had this sort of respect for anything I kill, i don't wanna say i felt regret but just understood a deeper meaning to it all, I butcher an animal for survival, never for sport, we rely on meat and fish alot up here north in AK

[@neoextream007]

I wish everyone sees it this way I feel bad but I know the body will nourish me and who I share the meat with and I don’t waste much of anything taught by my grandfather and uncles enjoy the beauty but understand it’s food

[@lelouchbritannia5394]

Being an avid meat eat I don't feel bad as it is the circle of life, however I respect the animal that has given its life. Waste of that animal angers me, unless it cannot be avoided nothing should be wasted and its death should have full purpose. A meaningless death for any creature is a travesty. I watch these videos to gain better understanding on how to make it as pleasant as possible.

[@yuryloginov1641]

Это достойно уважения. Удачи!

[@joeyhunter842]

We all get eaten, even if it’s only by worms and bacteria

[@texicanwife]

Thank you for treating these animals as humanely as possible. I visited a slaughterhouse in 2005, and was never so sick as that day. And I grew up on a farm, and was never bothered by butchering in the fall. And we butchered our own animals. But what I witnessed in 2005 turned me into a vegetarian. I have been an advocate for mistreated animals ever since. What I witnessed went beyond abuse. It was horrible. I moved back home the following winter, and was enraged to find that there was a turkey farm now in the community. They also abused their animals. They were shut down the next year by someone going in under cover and getting a job there, and taking videos of the day to day. Again, it was horrible. So, again, thank you for the humane treatment of these animals. God Bless.

[@raynekimi2755]

People who say they love animals and are against animal cruelty shouldn't eat meat. Hypocrites.

[@MrBenski81]

@@raynekimi2755 LOL, people who don't eat meat, shouldn't waste my oxygen. There are no bigger hypocrites than a stinking vegan. PERIOD. Prove me wrong.

[@kaydenl6836]

@@raynekimi2755 it’s not hypocritical, you just don’t understand anything about farming

[@stevehaver7545]

@@raynekimi2755 I love animals - Pigs, Cows, Chicken, Fish, and Deer. They taste great and are a natural food source. I hunt and fish and process all the wild game I kill. I purchase 1 or 2 pigs per year and get half a cow every two years. The only meat I get at the grocery store is chicken. Animal cruelty is when an animal is neglected, abused, starved, and kept in spaces that does not allow them to thrive. Cruel is when you purposefully injure an animal and let it suffer until it dies. All the while you have the ability to kill it quickly and don't. Killing them quickly is not cruel...Killing for food cannot be cruel because it is for sustaining your life and those around you.

[@stevehaver7545]

Here is a good definition of cruelty.... cruelty to animals n. the crime of inflicting physical pain, suffering or death on an animal, usually a tame one, beyond necessity for normal discipline. It can include neglect that is so monstrous (withholding food and water) that the animal has suffered, died or been put in imminent danger of death.

[@Sinisterfox]

being a primal only meatcutter from years ago this was very informative. Slaughter has always been something I've looked into but has always been hush hush except in terms of mobile butchers, thank you for the insight it is really appreciated.

[@TheBeardedButchers]

Very heart-warming to read this! Thank you for appreciating our trade! 🙏

[@jonna8535]

Try and work at a local slaughter house for a day. Even as a volunteer u will get alot of insight to how things work. Good luck

[@theThinkerator]

@@jonna8535 I did just that. the butcher was European trained and his techniques for killing and skinning was amazingly humane, sanitary, safe and fast! I was there for only a short time, but learned a lot!

[@lillyhoneysuckle9503]

It seems to me that you guys would have been excellent surgical doctors to performing autopsies to owning funeral industry. Have you ever eaten human flesh seasoned with the herbs and oils, seriously?🤯

[@sonamunda6108]

​@@lillyhoneysuckle9503 human flesh doesn't taste that great

[@deniseshephard3347]

Thank you Sir for not just being honest in what you do but also treating the beautiful animals with the respect and dignity they deserve

[@TheBeardedButchers]

The only way to do it 😉

[@brianw.5230]

​@TheBeardedButchers how many cows do you slaughter a day and how often do they not get knocked out before slaughter? Thanks..

[@jonathangray2962]

The respectful way is to not kill an animal at all. Simple.

[@chrisjohnson4666]

​@jonathangray2962 not how the universe works... Everything kills something else to survive... Go visit a farm field and see how many animals are killed planting beans for tofu...

[@josh80s]

@@TheBeardedButchers BS!

[@jonna8535]

I've been a butcher for over 30 years and worked in slaughter houses. U guys are doing an awesome job explaining how things are done. Props

[@CNMEating]

Do you have any remorse or feel any guilt for all of the innocent animals you killed over the years? how can you live with yourself..

[@rogerwilhite530]

@@CNMEating God put cows on earth for a source of food. Do you feel empathy for the animals that are killed by predator animals?

[@stevensmith5254]

@@CNMEating not saying you are wrong or right on this but how do you think about abortion and the way it can be done and kills more per year than covid so far answer that.

[@CNMEating]

@@rogerwilhite530 the predator animals have to hunt and kill to survive. You likely have a grocery store within 20 minutes where you can buy whatever you want. You don't have to buy the murdered animals but for some reason you choose to do it

[@alexhardy4559]

@@CNMEating come from a Butcher and farming family. Killed my first goat at 12. Till university used to help my family. Gave up my corporate job during covid and returned to my roots. No I feel no remorse or guilt whatsoever. I see the happy looks of my family and our customers with the meat I process and feel glad. I feel nothing towards them animals

[@gies4124]

My Grandfathers Sioux name was “Knock’em in the Head” funny as it was his phone rang after they moved to California, I answered and heard a man speaking the Sioux dialect, then listened to a 96 year old white man have a long conversation in the Sioux language. After he passed we were told by the local Sioux that he spoke better than most Native Sioux.

[@seasonschange4337]

I especially like your attitude towards the Animals we consume Being compassionate and caring is very important. They nourish our bodies and we owe them the best life they can have and their last Day needs to be as painless and quick as it can be. Thank you for doing what's right for them.

[@TheBeardedButchers]

That's right! we aim to do it as humanely as possible!

[@CNMEating]

yeah he's so compassionate and cares for them so much that he murders them.

[@aaronwilliams6989]

@@CNMEating Yeah. LOL!

[@andychristian2195]

@@CNMEating 😂😂😂😂

[@jlongobardy1612]

@@CNMEating So that you and I can eat. Just as our grandfathers did, and their grandfathers did before them, and theirs before them. But I'm sure you've never stomped on a spider or sprayed Raid on the perimeter of your residence, bud. No doubt you're the only man on earth pure enough to stand judgment over those who procure and processes our food. We all stand duly humbled in your presence.

[@wheezy-c]

Really appreciate y’all goin over this step and showin your methods to keep this process as humane as possible. No one ever wants to know how the cow gets to the plate. But I think it’s important for us to know and understand as carnivores. Great job homies!

[@TheBeardedButchers]

Rock on! 🙏

[@robertboulet7686]

Humane !!! Wow, women person man camera tv

[@perryhughes3721]

As a 6th generation beef producer I appreciate you explaining the process. We care about and respect these animals...they aren't just a source of income

[@CNMEating]

if you truly cared about them you wouldn't kill them.

[@sushicooking]

you say you care about them but you slaughter them and put them on your grill...

[@nathanwahl9224]

It's nature. @@CNMEating

[@DrJohn493]

Yeah, now show us all those Texas panhandle finishing lots that don't have a blade of grass in sight and stink 20 miles away.

[@thijswols8507]

As a apprentice in a butcher shop this video was very interesting to me. This video especially made me even more interested to gain experience in all of the different steps from farmer to consumer. Thank you for giving us an insight in the slaughter process, I know it can be a controversial topic. Great video, keep it up! Greetings from holland

[@tolacodm6979]

Hello Thijs, I'm a Butcher apprentice here in Australia Aswell, Been one for 6 months currently! I've broken up my 4th body of veal today

[@Kooreyyy]

@@tolacodm6979 kzbin.info/www/bejne/goK1cpmArqqmodE

[@kpags5670]

Crazy how much your slaughter house looks like my families. The green tiles, red doors everything! Your cattle head restraint is a lot more sophisticated than ours though. We have a manual lock in. Still use either .22 mag, .410 or 20 gauge for the really big bulls. We are USDA inspected as well. Love your videos and your passion for this type of work. Not many can still do it or want to. I’m 29, been doing it full time for 12 years. Its all I know and want to continue on with my families tradition.

[@RICDirector]

Strongly recommend finding a second set of less physical marketable skills- that way if you become crippled or injured, you will have that in reserve. Kudos for you and your family tradition!

[@herbalannie7707]

Bless you! So many small family slaughterhouses sent out in the 90s. Government regulations on facility standards and lack of you dependable help. A dying trade that I see making a comeback!

[@georgecoulter1935]

Thank you Scott for allowing the people to see how their animal protien is produced. Many will be put off by this presentation however, it is important that you understand the steps in food production. If this video leads anyone to an animal free protien choice, I do not believe you would object. Factual information has become demonized in today's society. I whole heartedly endorse and encourage The Bearded Butchers stance on truth in processing!!! I have watched guys on the kill floor in 3.5 foot deep animal blood because the sewer drains couldn't keep up with the rate of kill. Granted it was a huge processing plant that supplies meat to a couple dozen staes around Wisconsin. The Perkins family carries out these steps as humanely as possible. I have never wittnessed a process as gentle as this. I know some will say, how can you call killing an animal gentile? If those people saw how a huge processing plant carries out the daily business.......they would call your process, humane. Thank you for the truth in all that you and your family do!

[@lillyhoneysuckle9503]

Really sorry that you guys feel that you have to make such an effort to present an humane act of slaughtering the Bisons when there will never be one. Cooking animal meat for protein actually increases cancer cell production in you. Your entire organ systems are deteriorating early. You don't wonder why we don't get mandatory x-rays of our organs etc as we age. Education on your body and the effects of danger to our environment is warranted. GOD BLESS YOU GUYS

[@HoyaSaxaSD]

@@lillyhoneysuckle9503nonsense. I assume you’re a big RFK, Jr. backer?

[@preppercoops741]

Thank you Scott, very informative. I wish we had humane butchers who considered the emotion of the animal. Eating meat is not cruel if the animal is dispatched as calmly as is possible. Herding stressed-out animals into a death-smelling abatoir has to be the worst way. Evidenced by tough meat that often follows. Well done to the BB butchers. And thank you again.

[@ryanh.8472]

Everyone in America or wherever beef is sold needs to make a trip to their local slaughterhouse and watch the whole process from start to end and to see how humanely cattle are slaughtered. Slaughterhouses get a bad rep of making the food we eat as inhumanely as possible. When I was in animal science class in school we took a class trip to the local slaughterhouse and that is one place that's beneficial to America.

[@davidvencill8324]

On our way to Belltown Pa. for vacation from Sebring Fl. we stopped at your farm to see your operation. Not only are you and your brothers professionals but, the ladies on the sales floor are just as professional. ( And better looking ). Keep up the great work.

[@Whisper_Pickle]

Great explanation and walk-thru for the laymen and those who don’t know how meat ends up in the market. It’s as humane as it can get. Thanks guys!

[@CinHalCedHerChance]

lol "humane" Let me put your dog, your kid through the same process, don't worry, it's "humane".

[@JasonWest-uq8gq]

​@@CinHalCedHerChancebrainless people like you should be turned into pet food, belts,lamp shades and etc instead of being allowed to breath

[@Dave-if5qj]

​@@CinHalCedHerChancego cry

[@jimmydonnelly327]

The cleanliness of the abattoir and the lengths these guys have gone to ensure the animal is as calm as possible has to be admired great job guys. True pro's all the best guys from Ireland 🇮🇪

[@tbong9293]

Agreed

[@LaurenceOConnor-fg4dk]

If you ever worked in a slaughterhouse, you'd know that things do go wrong, which, in many cases, has nothing to do with cleanliness.

[@jimmydonnelly327]

I did yea plenty of experience ill have u know anything can go wrong in any job at anytime what's your point?? Can u not read the rest of the comment no?

[@heartstonecampground1081]

Thank you for video- it’s good to see a necessary process being handled with intentional care, efficiency and thoughtfulness for the animal. You guys are really doing the industry credit with your videos!

[@rwilson208]

It shows what I already knew, you guys are true professional butchers. Your harvesting practices are very humane and second to none. You did a great job explaining the process. Thank you, it was very interesting.

[@johnbush2811]

As always you guys run through a process quick and clean while keeping it classy. I have been part of this process in my youth and understand that it is something better to be raised with. Great job guys!

[@Kooreyyy]

Glossing over the built in need for a 2nd "humane" bolt to the brain (E:kzbin.info/www/bejne/goK1cpmArqqmodE) in a classy way is a good way to describe this video. It's why alternatives are needed, there is no ultimate humane way to run a slaughterhouse economically. There is a very good reason no animals are in this video about the humane treatment of animals.

[@user-zv7lm8uk7h]

Nothing classy about murdering something that has a life

[@obligatoryusername7239]

​@@user-zv7lm8uk7hHow many insects and feral mammals are killed yearly to keep your crops safe?

[@barrsteve7347]

If you haven't seen any of Temple Grandin's videos, I recommend that you research them as well as her story. Truly an inspiration.

[@TheBeardedButchers]

💯💯💯

[@chuckschillingvideos]

Thank you for presenting this video. I am of the belief that we as consumers of meat products should be very aware of the processes involved to bring these products to us. I appreciate the information and that you are cognizant of your responsibility to humanely and quickly dispatch and process these animals.

[@WolfSpiritOutdoors]

Truth I am very aware. I was raised to hunt my own meat and still hunt all the meat my family eats today. With this snowflake and soft generation there is a disassociation about where food comes from.

[@pnwRC.]

Thanks for teh behind the scenes footage! It's always great to learn about processes that we normally don't get to hear much about.

[@edrace1882]

It's not the most publicized process out there. Don't get me wrong, I love beef. However, I think we need to know how the process works. The meat doesn't just magically appear in the grocery store. It makes me look at meat a whole lot differently and realizing that just like when i'm hunting, an animal sacrifices its life for us to eat. There should be an amount of reverence that goes with that. That's what these non-industrial butchers are doing. It's not just an assembly line process. I appreciate how much care and effort you put into your operation. I love my ribeye cut and at the same time, I know where my food comes from and the necessary sacrifice that comes with it.

[@garrettstrickland6420]

I've been waiting for behind the scenes videos forever. I have plans on owning my own ranch and butcher business something similar to the way y'all are set up but I'd love to learn more about the business side of things if possible. Thanks guys🤙

[@DigitalCity-sj4es]

read this comment...come back in 10 years and see how full of shit you are. lol

[@rhondakeller2592]

This is so good to see. My husband has been in the beef industry for over 40 years and even he said that your videos are accurate and educational. This is a great way to show the public what actually goes on in a beef plant. Thanks for putting a good spotlight on the beef industry. 👍🏻

[@TheBeardedButchers]

That is awesome! Appreciate you sharing this, Rhonda

[@sethwaggoner6497]

Back in the late '70s (back when our society was much different and dare I say BETTER) the small Christian school I attended in rural Pennsylvania took a field trip to a "local business" to see how it operated. It turned out that we went to our local slaughterhouse. I was captivated as a child to see this process. From what I remember the process they utilized was nearly identical to this! I can still vividly remember seeing them knocking and then bleeding out the steer. What fascinated me the most was the extremely short period of time it took the butchers to render the live animal into two hanging halves of beef that they pushed into the cooler.

[@DawnScheumeister]

Yes still very cruel ❣️🩸

[@thegourmetgalley260]

Scott, thanks for the video. When I reach out to you about it, that was what I was talking about. You shoot the Bison and Stun the Cattle, now I understand. Video and explanation was great as always. Awesome video Spencer! Have a great weekend

[@IRONHORSE427RACING]

Safe, Humane, Quick ...no stress no panic....I know its alot of expense but you going to these lengths is very thoughtful.

[@blacktranch]

Love all the vids. It’s important for all people to know whether you raise them or are on the processing end like y’all are. That we BOTH want things done ethically and humanely, so we can bring a premium product to our customers!

[@lillyhoneysuckle9503]

Premium product; really LOL. There is absolutely nothing humane about slaughter houses. Humane for who?

[@DanielaClapp]

There is no such thing as humanely killing animals. Why don't you go in there and take yourself out.

[@cheftom6841]

You're letting these animals die with some dignity, humanely slaughtering them, and making sure they are treated with respect. I love that. And using Temple Grandin's techniques is awesome.

[@deeznutt666]

Ayo calm down

[@ryanwright5160]

My food comes from the ground you simpleton.

[@TheBeardedButchers]

This means a lot, Chef Tom. Thank you! 🙏🙏🙏

[@jimmyReesby]

Lol. Humanely slaughtered with Dignity. Just doesn't sound right. I love beef though.👍🏽

[@rugfixr]

There's no dignity in dying before your natural time comes. Let's not sugar coat what this is. It's the killing of a living animal so that we humans can consume the flesh. It is not a pretty or nice or dignified process for the animal. We only say these frilly things to make ourselves feel better about taking a life. But that's what we do. We are omnivores

[@viscache1]

The Blitz Captive Bolt stunner is the premium tool for slaughter. I have never had a false shot or ‘no kill’ shot with it. Just today I brought a goat around to the slaughter floor and he calmly stood in absolute calm as I lightly rested it just behind the horns and squeezed. I mostly use the light load but to be sure on a larger ‘small’ animal. He dropped without a movement or sound. The heart continued to reflexively pump for about 15 seconds which allowed for the cutting of the arteries to bleed out. It was painless and effective and humane. This winter i will butcher 2 goats for my family and the total cost will have been about $40 in feed, worming, shots etc. they live in a huge pasture and are treated well and playful until the final day. Thanks for showing this I think it’s important for people to see where their food comes from and how it has become a humane and simple process for both the human and the animal. It’s still about 3 hours work and when that is considered my total investment is $200 for 60lbs of lean delicious meat. The difference between a chicken and a goat? The chicken makes a daily donation in exchange for room and board, the goat gives his all!

[@DigitalCity-sj4es]

well, nobody asked and nobody gives a shit buddy.

[@tendellsangmo2187]

Once in summer time in India I went to buy lamb meat in the meat shop when I get in no one there. So I walked outside behind his small meat shop. So I saw shop keeper was killing sheep with small knife on sheep’s neck with full of blood. I was totally scared and come home without meat and since than I quite to eat meat and become avegetarian.But still I am quit healthy never been hospital or clinic for 20 years.

[@DigitalCity-sj4es]

lies@@tendellsangmo2187

[@valhallabrewbq5468]

Great video. Very much improved system over the old days with a 8lb hammer. I commend you guys for all your hard work and for providing useful knowledge and insite.

[@christophermiller1520]

You guys are great at what you do I was a meat cutter for Whole Foods and a huge place called stew Leonard’s which is famous people all over the world I would cut pallets of strip loins and whole filets would come in Untrimmed and we would sell s whole and custom cut for customers right at counter in front of them. We had bone in and boneless saws and I would cut a pallet of inside rounds before lunchtime on weekend when on sale. They had a guy who would do chop meat all day and I started out on the pork table and then lamb and on to beef I loved doing it but I changed careers to heating and air conditioning after about 10 years. It was actually fun to do especially at a place like Whole Foods where everything was hand cut and was full service counter only so didn’t have to fill shelves or over cut. You guys are the real deal and there aren’t many of you left out there! Lamb was always my favorite to cut it was smaller and lighter and easier to work with and your not gonna sell much ground lamb in Connecticut where I am it’s pork loins and strip loins and the more popular cuts unless it was ethnically driven customers. Not many people here know what a top blade aka flat iron or mock tenders are here that is all ground or stew but man is chuck tasty in stew hmm.

[@charleswalter2902]

In the early 70's I worked part of the day on the "beef line." Later in the day we would butcher hogs. Anyhoo, we used a Cash Knocker to knock the cattle. The guy running the knock box ("Rocky" Rockenbaugh) would ascend a stairway so that he was above the steer as the Cash Knocker looked much like a sledge hammer, with the business end perpendicular to the 30" handle. once the victim was knocked out, he would descend & pull a lever that enabled the floor of the knock box to tip downwards so that the legs would slide out & it could be shackled & raised up to the rail. No special reason I'm posting this other than the fact that I thought someone might be interested in the way things were done 50+ yrs. ago. I also worked in another packing house where we did Kosher kill. That's a story for another day---& it's much more inhumane than what I've related above.

[@exilbayer6377]

Nice setup! I work in a Norwegian slaugtherhouse, and our trap works quite similar, only it´s a little bit more luxurious of course (we´re doing about 25 cattle per hour) and we use a air-powerd boltgun. But we have two powder-driven bolt-guns, too. As backup, and for heavy bulls and calves, which need more/less power than the airgun is adjusted to. Good explanation in general and you clearly know what you´re doing, but still I have to disagree in to points: First, I´m quite sure, that your cartridges are not filled with black powder, but with smokeless power, like in any usual gun. Blackpowder smokes like hell and you wouldn´t want to have this inside... The second point: This bolt of course penetrates skull and brain! It´s designed to go through the forehead and has to reach the brain stem, destroying it physically, to make the animal completely unconscious. That´s why there are to bolt-sizes available 8cm (about 3 inch) length for normal cattle and 12cm (around 4.5 inch) for bigger bulls. This anesthesia is irreversible. But there is indeed an method, that works like you descibre, like the old fashioned hammer-method. It´s usually only used by Moslems for slaugtering "halal". Normally the koran dosn´t allow anesthesia so the just cut the throat, while the animal is completely conscious.🤬 Luckily more and more imams accept anesthesia-methods, which cause no physical injury (or they have to, because in´s simply no allowed in most western countries) like electricity or the "hammer-pistol". This pistol looks and works very similar. Only instead the bolt (in our cases about 1/3 inch diameter) it has a plate of maybe 1 or 2 inches (haven´t seen such a gun in real life). This anesthesia is far less deep and it´s reversible (but still better than none, I think...). Maybe it´s an translation/deffinition-issue, what you mean with penetrating?!? I´m very sure, you will agree, that your cattle has a little hole in the forehead, after you shot them, haven´t they? However, good explanation of the hole process and you can really be proud on this great customized trap: It´s works technically absolute perfect and is very professional! And of course it stands one his one, because you designed it, to shoot bison with a rifle as well. So, really a great job!

[@Balvor]

Ey. Worked as a kiiller at Vestlandske Salgslag for a couple of years back in the 90's. We did 25 cattle and 1000 cheeps a day. The catle setup is familiar

[@chaplainand1]

Thank you. Growing up old school in the 50s, I saw some things that were no where near the level of expertise you exercise here. Thank you for posting in a matter of fact way. Blessings to you and yours.

[@TheBeardedButchers]

You're very welcome, Neil!

[@Unit38]

Ecclesiastes 3:21, "Who knows if the human spirit rises upward and if the spirit of the animal goes down into the earth."(NIV). I do appreciate that you boys with the beards go the "extra mile" to ensure that these animals, as humanely as possible, meet their end. Too often, myself included, when we cut into a piece of meat we only think of it as something we picked up from a grocery meat counter. Thank you.

[@GRPZ66]

Excellent, thank you for showing where the food actually comes from. Makes you appreciate it more. Also am impressed by the concern for the animal stress level. Hugely under rated.

[@Galaxy-xk9ip]

Terrible sound quality all u hear is echo couldn't hear anything echo echo echo

[@lillyhoneysuckle9503]

I wonder what the stress levels were like for people who experienced beheading for breaking the law as a death sentence. This video will not ever be able to provide a legitimate level of understanding of the stress levels of the Bison being mass produced, gathered off a land raised upon, suddenly forced into a tiny one way chamber as a beheading mechanism is forced upon you. There are significant stress levels in animals just having to be raised on farms for mass production. You don't realize that we watch these and use them to convince ourselves that a forced upon us addiction to animal meat is not INHUMANE to the animals and us.

[@cliveramsbotty6077]

A wonderful insight into a humane slaughter process, thanks

[@1packatak]

There are some family farmers in MN, Iowa, WI and possibly a couple more states that are trying to open their own meat shop. They would use their own livestock, butcher it and sell it. I also heard of that possibility in Wyoming. That would be amazing to have local, family farm raised meat to be able to buy.

[@bunniesbunniesbunnie]

as someone who also butchers: bolt guns do not make them impervious to pain. it makes them unable to respond to it. so yes, they are in pain and scared when you slit a beef's throat, but it is over very, very fast. far faster than any other predator puts their prey down. but don't pretend that we are not causing pain and harm when we slaughter animals. Just because they aren't screaming doesn't mean they can't feel it. They absolutely can. But there is no faster way to do it.

[@ron7938]

Great video! My dad worked on “the kill floor” for 38 years until he retired in 2004. Watching this brought back memories of his stories.

[@DigitalCity-sj4es]

wow..buddy, real great legacy.. LOL

[@jeremyhalstead6996]

It’s awesome to see behind the curtain and get a more look in-depth view of your operation and the way you make a living. Awesome video!

[@deeznutt666]

meat curtins

[@roberttanner7486]

Fantastic!!! Love the information part of everything. Wish there was a part of you tube where I could see more without actually visiting. But, I understand you tubes restrictions. Anyway great job guys, love everything y’all put out and the knowledge i(we) get!!!

[@brob-zy8zi]

It's always good to visit things many of us are uncomfortable with. We need to see and understand where our meat comes from. I believe it creates less waste among the public and more appreciation for your profession. Everyone knows an animal must die to give us meat but until you see the process, the work that goes into it or see animals being butchered or harvested from the woods, you cannot truly appreciate the reality surrounding what we eat. Thank you!

[@johnfletcher7312]

This is a great presentation Scott many thanks for passing on the tips that you have accumulated over the years. Food for thought sitting where I am in Australia. My late father gave me lesons in home butchering on sheep from when I was 12 or 13 yrs and by extension other butchering - cattle, horses, deer, pig etc. Taught me all I know - but not so sure as they say, that he taught me all he knew ! This fills in some gaps and then some. Bad luck about your teeth but I guess better than a lethal incident. Love your videos keep em coming.

[@dianesolowy8010]

❤

[@deanspomer2520]

What a great video. That set up would've been really nice to have when I was working in that area of a local plant. I really enjoy your videos.

[@genesispuredeaf2390]

Temple Grandin was responsible for changing how major processors manage animal inventory on more than 80% of the feedlots and slaughterhouses. The increased costs (capital expenditures) that were involved were paid for almost instantly through cost reduction (operational expense) and reduced loss (wasted inventory). The humane aspect was bonus to the operations that previously had zero interest but can now leverage that as a point of goodwill. What most people (outside of the trade) never learn is that the animal tastes better when managed properly.

[@stevenapour2510]

Thank you for caring and feeding the world, and thank all the wonderful animals for their sacrifice.

[@balddog642]

I've been watching your videos for about 1 year, but have never been sure whether you only butcher or slaughter as well. The stun box is very impressive and practical, while also paying attention to the animal's comfort.

[@larrynault2683]

This is a beautiful , short mini-documentary. Nice job Bearded Butchers. Very interesting to watch a craft worker explain his/her particular job. Again, nice work Bearded Butchers. Upper Michigan.

[@TheBeardedButchers]

Thanks! We're always proud and happy to share more about our craft!

[@rahbster81]

Love the video. My father in law owns a small processing plant in Missouri. They can only process 3 cows a day. I have a completely different respect for the process and industry after becoming part of it.

[@TheBeardedButchers]

That is awesome!

[@ThorHavenFarm]

That is a great set up!! Thanks for doing this tour for us!!

[@jerseyjoe2684]

Good job guys. A sensitive topic for some, but one of life's realities . I think it is a very well thought-out design that treats the livestock humanely and makes your job easier and safer. God bless and stay safe.

[@ericsimmons4868]

Done right it's as quick and painless a way as I've ever seen. If you gotta go, this is the way to go.

[@guylelanglois6642]

Thanks guys. I know some folks have issues with this kind of thing but we all gotta eat. I'm doing two hogs tomorrow. Wish I had a better restraint system. It can get scary

[@ericsimmons4868]

No kidding! I did a little bit of this work with a small processor. Easily the most dangerous part is from knock box until they are on the skinning cradle, headless. Some big keys are a) always leave yourself an exit, b) stay behind their back whenever possible, c) don't underestimate them, get complacent or daydream--ever!

[@1dilligaf]

I just raised to pigs for the first time. Send them to butcher and had a hard time not changing my mind and keeping them felt real bad about sending them. Four years ago I bought seven baby goats to raise and send to the butcher I still have all of them. People don’t realize how hard it is to raise your own food.

[@TheBeardedButchers]

I know exactly what you mean!

[@cindyg5221]

Im really impressed, Never seen a walk through of what happens in a slaughter house. Thank you. !!

[@TheBeardedButchers]

Of course! We got tons of requests for a walkthrough so we made one! 🙏

[@patneedham2677]

Horrible basters rot in hell

[@curtisbacon7856]

@@patneedham2677 you believe in hell you must believe in heaven therefore you must believe in God and God made the creatures for us to eat maybe you should go back and read your Bible and quit being the hypocrite

[@patneedham2677]

There no god you I puppet

[@tonycaudle]

Would love to be able to experience this once from field to table. Always informative

[@deeg2961]

You guys are killing it! Hahaha. Seriously, I've learnt so much from all your videos and used some of your techniques and I have to say, you guys are amazing. Thanks for the education.

[@stevehawkins8940]

Great to see such professionalism and attention to care. Well done.

[@NoInjusticeLastsForever]

Imagine thinking that killing innocent animals is "caring".

[@wwk68tig]

Very informative and appreciate the way you approach your job with such integrity. Thanks for posting

[@GeoHvl]

I worked in a Mom and Pop owned Abattoir as a teen. The knock guns we had penetrated the skull for a clean kill. I worked from 14 to 18, I'm 68 now it's few years back. The place I worked is still going and now they use electric devices now. Great video.

[@JohnRedEagleBailey]

Cool. Thanks. Things sure have changed huh? I remember the old days on my gpaps farm in Central Pennsylvania...... they used a pistol and a highlift on the teactor. The whole family was there for processing and dividing meat for each household.

[@vitaly6312]

This is great. I’ve met Dr Grandin on campus a few times but never took any of her courses since I was in a completely different field. Still, you don’t go through life without knowing who she is if you’re remotely into ethical meat eating or rearing or processing.

[@CrazyKatRancher]

I’m new to the cattle life. Thank you for “showing” your method. I hope that what we have here where I live, they are as caring as you are. It’s not an easy life I understand. They do have feelings and personalities. Many Blessings to you and your Team

[@lesliemorris3914]

Growing up in the 60s and 70s and living on a ranch/farm daddy always told us kids don't name any animals out cause you might be eating them. He wasn't talking about dogs or cats but cattle, pigs, chickens and rabbits is what he was referring to. Growing up like that you see everything from start to finish. We were not as sheltered as the kids that did not grow up on a ranch/farm.

[@jbkregs2766]

I have a new found respect for where my food comes from and the work your family does. Thanks for the education in all your videos and for the respect and professionalism you continually display throughout this process. You guys are truly Americas Butchers.

[@NorthKariya9]

I wanna work with these guys man, definition of real butchers

[@deeznutt666]

I just wanna buy

[@TheBeardedButchers]

Got your back. Here's the link to our store: beardedbutchers.com/ 😉

[@bobharms8787]

My wife and I raised our kids "back to the land", and our neighbor would kill and we had a butcher in town who hung it in a cooler. We would go and wrap as he cut it for us...I hated killing myself...I did pigs and rabbits, chickens, ducks and goats myself. No tv., we read books. Our kids learned lessons on taking care of themselves and animals. At 76 I have fond memories, reading books in the kitchen to our 4 kids...before bed every night. Kids have no sense of reality of life. Few work in the garden for food or the woods for warmth to burn wood to cook, keep warm. I miss it but I still garden. This look of reality needs to be shared. Thanks for this insight. You are appreciated.

[@dustyzamecnik1373]

Thank you. As a plant nurseryman, I have so much respect for cattle/animal farming. If I accidentally kill a couple thousand plants, I can always grow more. You don’t have that option and with that I commend you and your family. Look forward to visiting one day!

[@TheBeardedButchers]

Thanks for the kind words, Dusty!

[@erich9244]

Well done Thanks for explaining. I know this is hard for some but we need realize that no one wants to make the animals suffer, so helping them go as fast and as peacefully as possible,is a great way to do it. Well done

[@lexdemonica]

Brothers from another mother showing what is needed to be shown. Respect for the animals that provide for us. I love you guys more than you know.

[@TheBeardedButchers]

Well said, Lex 💯

[@bernardstevens3613]

Great Teaching Moment! Thanks for going slowly, and talking about each aspect of your job!

[@CloudZeroVII7]

I respect this kind of setup. Very well made and perfectly presented. Good Job Guys!

[@TheBeardedButchers]

Much appreciated!

[@ewiken5529]

Assuming all the downvotes are from those who don’t like knowing “how the sausage was made”?

[@russellzauner]

nobody likes knowing how the sausage was made, but this video gets a thumbs up for truth and accuracy in the trade.

[@edwardmowton9825]

Probably PETA people.. lol

[@bionict-rex4326]

The down votes were from kosher enthusiasts. Kosher calls for the animal to be awake and aware of all the pain. This method is so much more humane than a kosher slaughter.

[@TheBeardedButchers]

Thanks for the support, you guys!

[@ijustwanttorip5021]

Great video keep it up guys !!! Let’s go Brandon!!!

[@TheBeardedButchers]

Let's go Brandon! 💪💪💪

[@godofstones]

Thank you for sharing all of this information. Hope more people learn about how their meat are raised and slaughtered.

[@johndavidshostak4124]

A lot of people take it for granted when enjoying a delicious steak, or pork chops on how the process begins to where and how this wonderful meat hits the dinner table. Respect for what you guys do.

[@wormwood24]

I've used a captive bolt gun many times and didn't know that there was a version that didn't penetrate. But that does seem to be a better option for a butcher shop than the kind im use to.

[@roberto.peterson9917]

I am assuming one of the factors not mentioned with the dispatch set up , the more calm the animal is results in meat not have adrenaline affecting flavor meat would imagine even more so with Bison in fight or flight so strong survival instincts

[@christinarose1513]

I am a huge animal rights activist, but I fight for a different cause. I fight for domesticated animals, mainly the dog meat industry. Thank you guys for being humane and educating on this. I wish they all were this way. You guys videos are great!

[@puregibberish]

Its a difficult, but important video to watch. Thank you for taking the time to show this.

[@LinkaBellGAME]

I really like how this is set up to give the animal the least amount of stress as possible and be humane so the animal goes down quickly. Awesome job I'm new here so I'm enjoying what's here.

[@pmcfarlane7660]

Nothing humane goes on in a slaughterhouse. Absolutely barbaric.

[@charlessavoie2367]

I had BBQ yesterday and I feel NO guilt!

[@TheBeardedButchers]

You shouldn't feel any guilt at all!

[@beebob1279]

My grandfather was born in 1894 and his father was a partner in a butcher shop. Sunday Morning before Church the livestock would be taken off the rail cars and herded to the shop. They had holding pens for when an animal was needed. When slaughter time came the animal was led to a steel fence which would be closed around the animals neck so they couldn't move. The animal got hit over the head with a sledge hammer and then hung up by the back hooves. Another man would cut its throat and the blood would drain into a large bucket. The blood would be constantly stirred to keep it from clotting. That was turned into blutwurst (spelling) or blood bologne. The animal would then be butchered and processed. Grandpa would go down (he was a kid) and get the pig's bladder and blow it up. He and his friends would play with that ball until it dried out and basically disintegrated. That butcher shop is still in business today, although it gets its meat products already to go. No more slaughtering. They specialize in ground beef, frankfurters, Kielbasa, and Bockwurst (not buckwurst). Bockwurst is delicious but also seasonal. I get up there in winter and get my share every year. One of the three original owners family keeps it in business. I still have a picture of the butcher shop that great grandpa own in Germany. It was next to the Necar River.

[@TheBeardedButchers]

Bockwurst sounds interesting - tell us more!

[@beebob1279]

@@TheBeardedButchers It's a white sausage made from a blend of veal and pork speckled with the occasional bit of green chive. It has different herbs in it. My parents are both gone now and dad knew the ingredients. It turns out to be a white or light gray sausage similar to size of a hot dog. It's encased to hold it together. We always simmered it because of the delicate casing. If you boil it, the casing rips open and the product loses its flavoring. Just put it on a bun. Dad ate it plain but I liked ketchup on it, and I still do. It's very popular and they sell 4-500 lbs. a week when it's in season. The season is usually the first week of November (our election week) to Easter. Outside that the sales drop and they just don't make it. My grandfather told me that it had to be made in the cold weather when he was a kid or it would go bad. That was the days of the true ice box. From family stories, my great grandfather would measure the ingredients with his hands and put it in with the meat. No measuring, just his hands. It's presently out of season and I can't get any. None left in the freezer.

[@joecrowley897]

I helped my uncle in Ireland in 1974 , it was amazing between the process w beef, sheep and pigs and the way it’s different for each animal.

[@TheBeardedButchers]

Must've been amazing times, Joe!