The TOP 6 STEAKS on a Cow | The Bearded Butchers!

What's the best steak? A filet mignon? Strip? Porterhouse? NOPE! In todays video we'll be discussing the industry standard top 6 steaks VS The Bearded Butchers top 6 steaks! Taking you through the entire process, showing you where these cuts are located and explaining why we like these specific cuts over the industries standard top 6!
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[@johnc2144]

Someone must think a lot of themselves to ever question you guys on butchering. You both are obviously seasoned professionals at this game. I love watching your videos. They're fun and very informative. Thanks guys

[@TheBeardedButchers]

We highly appreciate the support, John!

[@coolafman]

Well seasoned

[@xavytex]

A French butcher would certainly question the way they work. 2 different worlds. Happy American dogs ;)

[@Sksk27547]

@@TheBeardedButchers :)

[@jenniferwhitewolf3784]

@@xavytex You have me curious.. Is there anyplace on youtube where I can learn more about classic french methods? Does it involve dissection in a method to remove more of the muscle groups as intact complete units?

[@stevenrauschmeier6364]

I do the same line of work as you guys at white feather meats, and I just recently got my usda certification for butchering. Also I am in charge of hiring new cutters and trading them. Part of their training is I tell them to watch your videos on breaking down beef and pork. Then when they come in the next day you can see their more confident in themselves and the quality of their work. A big thank you to everyone at white feather meats and to Seth and Scott for the videos. My new co workers love your channel and content.

[@chrislykins5324]

R🎉g I’m in Cj

[@kevintownsend3840]

As a veteran and a meat lover, I thank you for your service and for forwarding your skills to the next generation of butchers

[@grant6173]

That's actually a huge compliment, and I hope they know it. Training is a complicated task. I work in structural steel, but when it comes to training, some things hold true regardless. A large part of the process depends on the result you're trying to achieve, so it varies. You obviously need to explain the how and why of each step, but watching a video of someone doing it well, with a good running commentary is priceless. The trainee can pause and rewind at will without interrupting the process. Unfortunately, most trainers don't have the equipment, time, or ability to make good videos. Having someone use these videos as a training tool is a vote confidence.

[@bobbyperkins3512]

​@@chrislykins5324😊

[@juniorworley5756]

Been a butcher un the USA 43 years and was today years old when I learned there is a USDA certification for butchering.....

[@Plrbear98]

My first job at 16 was in a grocery butcher shop in a small NW Ohio town. We had hanging beef in the cooler. Learned to bust it for a yr. Didn't know what an awesome skill it was at the time. 36 years later, I barely remember any of it. You guys are rock stars. Love seeing the skills you have perfected. Keep the videos coming!

[@TheBeardedButchers]

Will do, thank you for tuning in!

[@razathch]

1

[@razathch]

1

[@razathch]

1

[@mathyouschmitz]

Chiefs supermarket?

[@nicholasmull1711]

No matter how many times y’all break down a side it never gets old

[@sandib4234]

👍💯

[@helloeverybody9675]

Makes me hungry every time

[@Zorazo2012]

Never

[@jmtorres2490]

For reals

[@petersmart1999]

Do you know the #1 use for cowhide?

[@bobcat409]

I would rather watch you guys work this beef than watch a Super Bowl. Real talent here that results in something tangible and delicious.

[@TheBeardedButchers]

Appreciate that!!

[@frankbeans7268]

The only butcher’s I prefer to watch are these guys. As a novice butcher myself, they are informative and their approach is clean and professional. Cant wait for the next video guys! Keep em comin.

[@larslan1975]

As a butcher nearing retirement,chuck eyes& tri-tips were always our take home cuts!

[@lifewantstolive]

I discovered those myself just by accident and they are absolutely my favorite cuts! My little local grocer in a small town in the Ozarks will sometimes have Tri-Tips on sale and I'll pull out every 2-3 lb roast I can find in the bunch, usually 6-8. We are carnivores and just love these slathered in smoked salt and I use my air fryer GE oven and cook until medium rare. They come out perfect every time.

[@phillucas1125]

As a retired 75 year old Butcher from England I love your knife skills I feel proud that you are true to our trade. Love you videos, especially the whole body cook over the monster Breeo

[@TheBeardedButchers]

Thank you Phil! How long were you a butcher?

[@gersonelias3064]

I’ve worked at a meat department for the past 5 years, watching y’all videos have helped me have a better understanding of the trade. 9/10 I’d pick a skirt steak, a ribeye even a tri tip over a fillet. Like y’all said it’s not so much about the tenderness, most of the time it’s about the feeling, lifestyle and personal preference.

[@patrickanderson4680]

Watching these guys work a knife is mesmerizing. An art in itself.

[@metalboy27]

I typically watch/listen to YT on 1.5x and every so often I'm just like, "wow he's cutting that fast! How is he so precise?" And then I'm like "oh yeah, it's on 1.5x"

[@randypettiette]

You guys are AWSOME! Surgical precision and very knowledgeable to educate the novice meat lovers how, where, each cut is derived. Your pappa , mamma deserves a golden crown for raising good men like you. God bless you and your family, I really enjoy watching your videos and have learned so much. I'm going to order the seasoning from you and use it on my store purchased beef, pork, chicken. You are truly blessed. Thank you for what you do.

[@TheBeardedButchers]

Bearded Surgeons for the win! 🔥

[@joehorton5089]

What a spot on comment!!

[@jimloup4446]

It amazes me how in every industry, there are those who think that they know more about it then the Profesional. I have driven a snow plow in SD for years and get told regularly how I should be doing it. You guys are awesome

[@randyneilson7465]

Just discovered chuckeye last summer in Minnesota as we were traveling around the USA. Now I buy them whenever I can find em. They are so flavorful. It's my go to steak. It's tri tip if I'm cooking for a crowd. Of course we still add a variety of different meats, lamb, pork, venison.

[@andrewm1857]

I watch these videos and just love how you talk through why you are doing what you are doing for each part of the process. You make it look effortless but I know how much time it has taken you to get this good with the knives. Keep up the content and showcasing the excellent work you guys do.

[@michaelquillen2679]

Love watching you guys do your cutting! My wife and I consider the flatiron to be great. In fact, it's the most often prepared steak in our home. In the winter, she cooks them on the cast iron frying pan, and in the summer, I cook them on a cast iron griddle over the grill. That rapid searing on both sides and edges keeps the juices in and makes them "plump up" real nice. Thanks for the video!

[@ChrisLykins-eq3wf]

😂❤Lm! nNN

[@ChrisLykins-eq3wf]

Eerttqeety

[@seansolms1442]

I recently became a butcher. Please keep this type of informative content coming! It’s so educational and helpful to see how you guys break and your process. Cheers

[@oppy2002]

Where did you get your butcher training?

[@patrickavondale8653]

Really appreciate you guys, I grew up in a bubble when it comes to this type of knowledge it’s a real blessing to have access to it now.

[@TheBeardedButchers]

Well said!

[@henrykrinkle5353]

It’s very therapeutic watching you guys display your butchering skills. Keep up the great work 👍

[@coltbusick6644]

Definitely highlights that personal preference is a big factor when it comes to food. Everything on that table looks incredible. Cheers, friends.

[@TheBeardedButchers]

Couldn't agree with you more, Colt 😉

[@WhitetailVigilantes]

Really glad you guys highlighted your favorite cuts. I work in a small butcher shop in Northeast Pennsylvania and this is a very old school area. I literally just started cutting Tri-Tips out this year because they really are unheard of here. So I'm gonna be excited to try my first one. That being said, here's my top 6. 1. Ribeye 2. Flat Iron 3. Teres Major (shoulder/petite tender) 4. Filet Mignon 5. Merlot Steak 6. Hanger Steak If you guys have never tried a merlot steak, I highly recommend it. It comes from the calf of the animal and it's very lean and tender, but don't cook it above medium rare. Also, it broke my heart to see you guys cut through the teres major with the saw. It's basically a miniature filet with more flavor. I really hope you guys keep making videos. By far my favorite KZbin channel.

[@nichreynolds7712]

The hanger is awesome

[@bobmanns3623]

There's something so pleasing about watching masters at their craft!!!! Love your content guys!

[@yukonstriker1703]

Flank OR Tri-Tip are my fave :) Amazing knife skills guys! Thanks. I'd enjoy you guys doing the same butchery on a simple chicken.

[@eyeball34undead54]

I love you guys for all of the "tribal knowledge" you show and explain to everyone. It's very informative and it's always a joy watching masters at their craft. You guys make it look easy. Keep up the content!

[@TheBeardedButchers]

Thank you so much!

[@raydollyhigh6338]

Thanks for all your information. New to the channel and have never posted a comment so here goes. I buy a half or whole cow about every 8-9 months depending on when my buddy has one ready. Now I understand what and why some cuts I’ve asked for get a chuckle from my butcher. They do a great job just like all of you do.

[@MrBEasy1982]

I really enjoyed this one. I am a brand new manager for Wholefoods and my team consists of my Butchers Apprentice and myself. It’s very hard to explain different things to him because we have to work opposite shifts. So, I like to send him your videos so that we have things to talk about during our training sessions, which are very few, so thank you for explaining.

[@HellOfaDay54]

I find it amazing how both of you can cut up all that meat in such a short length of time. If it was me I would have both my hands cut off by now. It's always great watching professionals do their job. You can see the years of experience. Great job guys

[@michelpicton8357]

Yahhhhh a video!! Nice, hey being a part of your day is awesome. Love hanging out with u guys.

[@mikeflerchinger5765]

I'm butchering my beef these next couple of days, watching your videos totally changed my experience on butchering. You bearded butchers are very educational!! Totally have new cuts in my freezer now because of you guys! Thank you lots!!

[@ChrisLykins-eq3wf]

Tkffkfockdmfjfhffmfn fnfmfmdjenfdkfjfjjfufhgyyjrjriririturrirr4rjrjtiititititititi5

[@edro3838]

Sirloin guy myself. I agree the spices and grilling techniques have changed a lot of views on choices of cuts. Good video guys!

[@mikeparker-rn4hf]

Just wanted to say Thank you to you both for all of your amazing content. I've fallen in love with BBQ and have learned so much about the cuts I'm smoking/Grilling from your Videos. Thank you again!

[@georgeeads8689]

I could watch you boys butcher beef all day. A true pleasure to watch a craftsman.

[@TheBeardedButchers]

We're honored, George! 💪

[@ericgordon4746]

Well, I agree. I got introduced to tri-tip and skirt living in California, wonderful cuts. My favorite is Ribeye.

[@mrwonderful139]

Thanks, you two. I really appreciate your cutting skills and I to Know what a sharp knife feels going through meat. Love the whole family, keep the content coming!

[@velvetjones1856]

You guys are such creative butchers. My favorite butcher sold his shop and retired after heart surgery 3 years ago but got bored and now cuts meat at my grocery store that has opened a custom cutting cooler selling prime cuts. Just got a boneless baby back rib for tomorrow.

[@orional1977]

I asked about the knives you used about two years ago. Bought the boning knife you recommended in the reply. Couldn't be happier with it. Thank you gents!

[@TheBeardedButchers]

Woohoo! Victorinox never disappoints! 🔥

[@fleendarthemagnificent7372]

@@TheBeardedButchers Victorinox was the best knives I have ever used. I also liked Forschner knives as well, but not quite as much as Victorinox.

[@cnwilliams59]

Yall are right on target for me with the cuts. Its all in how you prep and cook the meat. Skirt steak has been my favorite for about 20 years now. Back before people (outside of butchers) knew how to cook it I could get it for less than good ground meat. I remember going in 20 years ago and getting it for 1.89 a pound. Now if you dont get there on delivery or cutting day its hard to find around where we are and it is going for 14.99 a lb. Oh well, secrets out lol. Thanks for the videos. Besides being fun to watch, the education and knowledge shared is tremendous.

[@garykirchner8468]

I could watch y’all’s videos all day long! Y’all make it look so easy!

[@TheBeardedButchers]

You can do it!

[@jerlynneallison6361]

My first job at 16 was CLEANING a meat cutting room in a small southwestern Ohio town. I loved that job! I'm 60yrs old now and watching this channel brings back a lot of memories. 🥰🥰🐄🐖🐓🐑🥰🥰

[@NewbAvenger]

No one should even be telling you guys what sections you are or aren't cutting properly. THIS is what you guys do! Great video.

[@TheBeardedButchers]

We appreciate that! 🔥

[@YusukeTomB]

I’ve spent the past 20 years in the business and I learn so much from every video. You gentlemen are top tier amazing butchers!

[@mjkjelland13]

Glad you included the Chuck Eye. I feel it is an underrated cut of beef, If prepared properly can be as good as a ribeye at half the price.

[@clarkhamlin2667]

I’m blessed that an hour drive and I can pick up there delicious meats. Of course I’m a steak kinda guy, but I fell in love with there chuck roast. It’s such a nice country drive you won’t be disappointed.

[@markfinley4722]

Excellent video guys! Now a days that’s what a lot of people wants to do is complain! You guys know what you are doing so keep it up! I’m in Huntington and I’m gonna make it up to your place one of these days! Love to bbq, smoke and basically cook anything and I’ve got to try some of your seasonings! Keep the videos coming, love watching and learning different tricks on processing meats!

[@TheBeardedButchers]

🙏🙏🙏

[@daniellegault4758]

I really love Seth's knowledge, way to work and humility! He describes his work so that a guy like me can understand! :)

[@InsidetheCasino]

Love watching masters of their craft work. Great video, guys!

[@patrickladucer4118]

True experts!! Effortlessly and informative. Thank you Bearded Butchers

[@DM-mt7km]

My dad was a butcher in my grandfather’s meat shop. Every time my dad trimmed fat and accidentally caught a bit of meat along with it, my grandfather would say, “There go the profits.”

[@eliasjorge28]

Love to see other cuts as a choice I my self love the skirt steak and a hanger steak can't beat those 2. Love the content brings me back to my years as a butcher.

[@toddgattfry5405]

Great videos!! You both work really fast. I wouldn't have any fingers left going that pace while trying to explain things 😂. In Australia we call the strip a porterhouse but we say the same as you for the eye fillet. Other difference is here the T-bone is the cut that has both porterhouse and fillet on the bone.

[@benfoster5426]

Excellent content. Your videographer knows what he or she is doing. Slow, steady pans, focus on what is being said so that the viewer can know what the butcher is referring to. Just good work. Bravo. Other youtubers should take note. Top notch stuff. Now. What's the best way to actually cook these steaks? Seasoning and heat. Pan cooked. Grill cooked.

[@DareDog.]

What ever you like. Grill or smoked. Reverse sear.

[@Mtpumpkinsman]

I’m always amazed how smooth you both make the process! You are fine craftsman. Bought some of those knives and damn they are nice and so wish I had them years ago.

[@noemiosorio5694]

I'm latina, and we LOVE (at least in my family) skirt steak, we cut it into "Arrachera". Summer or any time really is Arrachera time. You know Fiesta time. Love you guys and your show. Bravo 🍻 👏

[@RKHarm24]

Another awesome breakdown video. Watching the knife skills is mesmerizing. With the prices of beef being higher, most of our stores sell select grade with very little choice and only the expensive cuts of prime. Have you made a video of the cheaper select grade beef? If not, could you? Thanks from a Texan.

[@SMR3663]

When I come home from a long day at work I go into the refrigerator, grab a nice piece of steak cook it up and enjoy watch your channel. Very therapeutic ! Makes me look closer to the steak I'm buying.

[@TheStuport]

Very Much appreciate the desire you all have in sharing what gets you all excited about Steaks, Beef, Faith Family and Friends! These tutorials are just great to watch. Techniques and pointers are shared graciously with your Fans and we learn a little more about what makes The Bearded Butchers so appealing to watch and listen to. As for the few who can barely butter bread BUTT seem to apparently know a whole lot about Beef Butchering, I call Buffalo Cookies on their so called critiquing. I'll stick with the Masters on this topic. As always Thank You for thinking of your Fans and sharing some of your expertise! Cheers and Blessings From Down the Road In COW-lumbus 🙏 MOO

[@TheBeardedButchers]

We appreciate your kind and warm comment, brother! We're very happy to hear you're getting tons of valuable knowledge from our video. It's always a pleasure to share what we know with the community. 💪

[@bobmanns3623]

@The Stuport couldn't have said it better myself! So glad I found you guys on FB first, and now subscribed to your channel! God bless you guys!

[@TheStuport]

@@bobmanns3623 Cheers Bob...Thanks for the shout out!

[@bobmanns3623]

@@TheStuport 👍🏻💪🏻

[@russelklassen9174]

Always a pleasure watching your videos.

[@MichaelLloyd]

Ribeye... that's my favorite steak. I am fortunate to have a good 104 year old butcher shop 6 miles from me (only because I live 6 miles from town) and I usually have 4-6 cut 1" thick once a month or so. I tried 1-1/4" but it was a little too much for one meal. I also buy whole chickens, pork chops, smoked bacon, and smoked sausage on the butcher shop trip.

[@pauls8106]

One of the butchers I use will cut chuck eye,terres major, vegas strip,flat iron,ranch and Denver. They are all really nice steaks. They sell quickly in my store. Would love to see those steaks cut out in a video. Love your videos keep them coming.

[@HawthorneHillNaturePreserve]

I love watching highly skilled professionals! The knowledge and dexterity, that these guys have been handling those huge cuts of beef and their mastery of the cows anatomy.

[@hansgrubber5753]

Very educational! Thank you for such an informative video. You guys make it look so easy. Your knife skills and cutting techniques are out of this world. I really have enjoyed your videos over the years. 👍

[@Doc_Hollladay]

Definitely like the BB list👍🏾. I'm a big ribeye fan and never understood the craze for filet mignon. Hence why some sellers wrapped a piece of bacon on it because it just lacks flavor due to no fat. So i definitely see what the BB guys are saying

[@jw7518]

Thanks for the video and sharing all the cuts. I love watching how you guys are cutting the beef, and explaining what all these different parts are. Definitely enjoyed watching 👍👏👏👏

[@watsonrk1]

Always amazing to watch you work. My uncle was a butcher, never a dull knife and like you, those knives cut everything cleanly! My job.. clean up, but hey, a free sandwich and a nice discount goes a long way. Thanks uncle Don!

[@TheBeardedButchers]

Awesome! Share your brother's secrets with us, Randy 🔥

[@bimontpj]

Love seeing some of the under appreciated cuts in there, especially the Chuck eye! My grandfather was in the grocery business and his #1 rule was “always make friends with your butcher”. I recently inherited his old F. Dick honing rod, for some reason it was something I always remembered him using.

[@penny492]

@thebeardedbutchers - These are master classes in butchering as well as educating on the meat cuts. I absolute adore steak and so happy that I found this channel. New fan and thank you for your expertise.

[@anthonyterentino5626]

After retiring from the Army I worked as a (butcher?) for 25 years and came out of retirement and working as a seafood clerk but i'm learning more from you guys than the 25 years. You guys are GREAT!!

[@Dj-zz]

I continue to learn, & I’m an old dude. Your knife skills Seth are mesmerizing. You both are incredibly knowledgeable professionals. Thanks for sharing & educating.

[@jeremyfrost2657]

I totally agree!! My fave is a Top Blade. I been a cutter for 25 years and Fillets the last choice on my list. A good choice Top Blade, then Porterhouse, then strip.

[@anthonyvecchio5656]

Like bro how fast seth butchers is actually insane i dont think people realize how hard this shit is without cutting ur body or hurting yourself. Crazy man, I’ve learned alot from all these vids

[@starscourge_blackfyre1471]

Cutting meat interests me so much. I don't think i could do it myself, but it is amazing watching all the accumulated knowledge. There use to be a competition butcher show on the history channel and i loved it. This is the just as good.

[@georgechambers4617]

I don't know why I find these vids so fascinating. I am normally very squeamish around raw meats (I can handle small amounts of chicken etc). Whatever the reason keep up the good work!!

[@JaneCleveland]

My absolute FAVORITE cut is the check-eye. I was a meat wrapper many moons ago and that is where I first learned about it. It didn't sell well so I always got it in the Reduced for Quick Sale section. Have sought it out ever since. It is not easy to find, but when I find them I buy them all!

[@pyroman6000]

Yep, LOVE me some chuck eyes. My local always has a few pkgs out- at least until I get there, lol. Was at a Wegmans, and had to ask for them- turns out, they cut them as roasts in the fall and winter. They were happy to cut one into beautiful steaks for me. Ilike to grill mine over a hardwood fire. Cherry, Apple, or white oak- or a combo. With a bit of dry rub: s&p; garlic, and a cajun blend. Or without. goes great with a nice red potato baked in the coals, and some sauteed brussels sprouts- also on the grill top. Darnit- just made myself hungry! My uncle had this marinade he'd use to grill big ol chuck roasts with. sliced thin, it was melt in your mouth tender and incredibly tasty.

[@mlindsay527]

Raised a beef 12 years ago and just cut the standard steaks out of it. Finally got around to raising another one and this time I’m taking every steak I can get out of it. Sure is fun tasting each muscle on its own!

[@roncarlson8061]

i can watch you guys all day.such interesting videos.

[@Stephen_Burton]

The "cap on the Rib Eye is the best peace of meat in the world to me! Is such a different texture than the rest..

[@robscott553]

Such great information on your channel. We raise our own beef, lamb and pork. But I’ve never had a good grasp on the butchering. Thanks for sharing! 👍🏻

[@douglastrott7497]

My wife’s new favorite steak is a flat iron that we got back from the last steer we took to the chop shop. Now I want to learn how to process our own beef. Thanks for all your videos!

[@mikeg329]

Your channel is so great. As a beef only eater it helps to finally get some awesome knowledge on the cuts of meat and where they come from. Love it!

[@hansgrubber5753]

Thank you for the cleanliness of your shop and the importance of wearing gloves, aprons and netting over those awesome beards that I am jealous of. Many of us viewers notice things like that and appreciate the expertise and attention to detail of your wonderful profession. 👍

[@jimstephens9491]

The last time I was in Ohio I bought your skirt steak and rib eye. They were the best steaks I have eaten in many years. Even my brother-in-law was blown away by the taste. We reverse seared them. The end results were quite different than cooking them on a double broiler 60 years ago at Tisher's in Seville. I really enjoy relearning the beef cuts and learning new grilling tips. I wish the steaks were shipping to Phoenix..

[@TheBeardedButchers]

Rock on!

[@markarita3]

Spot on about filet (at the end). Dad was a butcher...filet is super tender - of course! But not much taste to it. Rib eye for me, thank you.

[@TheBeardedButchers]

💯

[@tjbyrd1130]

These guys are professionals at their craft!! Well done gentlemen.

[@alan-kb4ji]

Love these videos makes me hungry every time. LOL and love to see where the cuts come from.

[@barrykitzmann8449]

Love your channel. I was an unbeared butcher for 10 years. Then the large chain I worked for switched to boxed beef then pre cut and wraped which took the job. Still get to butcher some deer. You guys are awesome at your craft!!

[@gruggiere]

Well, it totally makes sense to me now why my first-choice when it comes to flavor is a ribeye and second would be a skirt, I guess I'll have to give a flat iron a shot. You guys are amazing to watch, MASTERS Thank you for your knowledge.

[@ianscott424]

I do find it quite funny there are people coming in to the comments telling you that you're doing it wrong... I know nothing about butchery, but can clearly tell you're bloody good at what you do and have an amazing understanding of the anatomy of what you're butchering as well as the commercial value of the cuts of meat. Love the videos as I find them fascinating, even though I'll never have a practical use for the information you provide.

[@davidfitzgeraldva]

@12:50 sometimes you need a little extra grip...just use the corner of the apron. Love It!

[@Just_Pele]

Before watching, my favorites: Cap steak (coiled-up ribeye cap), Ribeye, Filet, Skirt steak (outer), Chuck eye, and Porterhouse (closest to the chuck and 2.5" thick). Honorable mentions: Picanha, Flat iron, Hanger, Denver Edit: I want add, Wagyu A3 and higher Sirloins and NY Strips are something special, and even sections usually only associated with being turned into roasts, and as braising cuts, become tender enough for the grill and to serve medium-rare. That opens up all new variations and cuts that you'd never consider (A4/A5 Eye Round steak on the grill is a thing, no joke).

[@walterkopriva9735]

Watching you break down these cuts is mesmerizing Thanks for sharing your fav's

[@nicelias8665]

thank you bearded butchers your videos guide me when i'm putting in my cut order

[@rickt3883]

From California here, awesome that you added the tri tip to the top cuts of meat 🥩 .we have been eating tri tip since the 70s 80s, great taste off bbq. Love the channel you guys are the Roman Gladiators of meat cutters

[@danmiller5881]

Shout out to you guys from South Dakota! Ag is a way of life out here and I certainly appreciate what goes into these fine cuts...true organic living!

[@DarkMatterX1]

Flatiron is one of my favorite cuts. If you've ever had it, venison flatiron is indubitably scrumptious. I never let anyone else have them. Those're mine everytime.

[@swhalen996]

Everything is explained so well!

[@matthewfarrell34]

Really digging the red highlighted portion of the video. Shows exactly what section of meat you are talking about.

[@troypeck4128]

I can’t say enough at how great those knives are! Doin my own deer and trying what seems like dozens of knives I saw you guys using them. Hold an edge for a long time, very durable, flexible just all around fantastic buy.

[@johnmarkpool4097]

I once asked a butcher at my favorite country grocery meat market, "What's your favorite cut of beef for the money & grill?" He introduced to me a Prime Chuck Eye Steak and said it's his favorite and he said he called it a "Poor man's ribeye!" I was told you don't get but a few per cow so grab them when we have them, as they go quick. I so love Ribeyes, but I truly enjoy the "Roast & Steak combo of the Chuckeye steak. I'm so glad you showed me how it's carved. Love your channel. Abundant Blessings, JohnMark from Columbia, Mississippi 🥩

[@carrollgreenfield5577]

Chuck is one of my favorites. Then the rib eye. I like the marbling and flavor.

[@Bugnetblue]

When prime rib goes on sale near me it is usually triple A not prime but it is still really good. I always try to get the chuck end cut because of the larger Spinalis Dorsi. That is my favorite part of the rib. You guys really know your stuff. Thank you. 😀

[@avalonhomestead9077]

Started my meat cutter apprenticeship back in 1969 and was so lucky to be taught by six first generation butchers from Europe and Russia. I watch how you guys breakdown and it is interesting on how you do it compared to how I was taught and did it. Not major differences, but definitely different. Would be great to do a side by side breakdown with you to compare. I’m 70 no but my hands and technique are useable. Can’t carry a hindquarter around with one arm anymore, but can’t still push a knife. Good to see there are good tradesmen out there.

[@avalonhomestead9077]

Just a question, you bandsaw sounds like it’s a butcher boy 126 inch blade. Didn’t see the top to I’d, but it they always sounded like a solid machine and built like a tank. They’ve been making them since back then. Went I started the guys won’t use it and everything was cut with a knife, handsaw or cleaver on three foot thick butcher blocks.