Grass Fed Beef vs Grain Fed Beef (What's the Difference) | The Bearded Butchers

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We're back! This time it's going to be grass fed beef vs grain fed beef! Scott's going to describe some differences between grass fed and grain fed, then we'll let you have a look for yourself. If you're one of those people that keeps asking where can i buy grass fed beef near me, this is the video that you need to watch. There's so much information! The Bearded Butchers will tell you all about the benefits of grass fed beef, why it's a great idea to buy local grass fed beef, and even a little about grass finished beef. Make sure you check out the grass fed vs grain fed primals laid out on the table at 15:10 and the grass fed cuts are compared to grain fed cuts at 27:29. The beef we used today is American Grassfed Association certified, so this is the real thing.
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0:41 Ever wonder why we dry age our beef? If you're wondering, we don't hang for more than 21 days. In this case, we lost 17lb from each carcass.
1) The enzymes break down the muscle fiber and the beef is more tender
2) Some of the moisture evaporates and you get a better flavor of beef
3) It's safer. At this temperature for this time, pathogens (bacteria like e coli or salmonella) cannot survive. We've never had a positive pathogen test
www.greenvista... check out our local grass fed beef supplier
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Index:
5:17 - All about the cooler that we use for our dry aging. The grain fed beef carcass lost more weight by percentage because it's leaner beef.
6:39 - Time to butcher some beef!
11:36 - See the difference in the grain fed beef
17:28 - Seth breaks down the Picanha
29:50 - Time for Picanha steaks with Bearded Butcher Black!
40:25 - Time for the meat experience!
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[@angeladurham56]

My daughter was allergic to so many things that without grass fed beef and chicken she would have had massive asthma attack's. It was hard to find and a little more expensive but worth every penny. The butcher I found was Amish and he knew my daughter and her allergies. He was amazing in helping my daughter as we introduced food that she wasn't allowed to have slowly. Today she has only medication allergies and can eat anything. Grass fed was a life saver for my daughter

[@MidWestLife2022]

Not to mention that grass fed just tastes better. That's wonderful your daughter doesnt have those struggles anymore. Hats off to your butcher💯

[@smelltheglove2038]

@@MidWestLife2022 I don’t know about that. I’m a chef and know plenty other chefs who also think it’s not as good.

[@MidWestLife2022]

@@smelltheglove2038 I have had both grass fed in WI and grain fed in AZ and I can tell you there is even a difference in the scent when it cooks 💯 My taste buds def prefer grass fed lol

[@nolacross704]

Could she only eat meat? Im confused

[@northover]

I have eaten grass fed beef that was very well marbled and what some call mild; I call tasteless. That $35/pound of locally harvested strip was the last time I will waste my money on anything grass fed. I had the same reaction to grass fed flat iron and a yet another cut. A professional chef friend wasted a lot of money on a grass fed roast he served to his family at a holiday event.

[@joeguzman3558]

I remember my grandpa used to say save money on whatever you want but when it comes to food buy the best you can

[@TheBeardedButchers]

Your grandpa is a very wise man, Joe! 😁

[@David-jv4fw]

Quality food is definitely our family's largest expense.

[@mikesullivan7153]

You are what you eat for sure

[@jeffcagle7021]

Very intelligent man your Grandfather

[@TheCrusher2468]

That doesnt mean that the people who didtribute our food can rack up the prices and call it good, especially when its not organic, or Non GMO

[@bigjohnd1973]

I didn't realize I could watch someone cut beef for nearly 45 minutes and be so fascinated. Awesome job guys!

[@taylorsantoro9146]

Me either

[@StevenJ399]

I saw this and looked up at how long the video was. And was like damn me too lol.

[@khomikoow5994]

Same

[@busybee2033]

Me either " interesting

[@layabatan8069]

Same here. Totally enjoyed it.

[@jessicamorningstar9801]

If you're going to have grass-fed beef, talk with your local conservation department, that's what we did, and they helped us at the same time we helped them. We planted native grasses, but we had pastures with cool season native grasses and pastures with warm season grasses. We did mass grazing in pastures sectioned out. It was a great system, a win-win for us and for the wildlife!

[@benjaminthomas9480]

How did they help you save time, just saving you research of which plants to use?

[@uganda_mn397]

Well, it depends on how much space you have as well

[@uganda_mn397]

But overall, are there also Advantages to the other?

[@Dr.Snooze-gt5yg]

Glad you eat beef People shouldn't be eating people The Universe said "Eat dinner. Don't unzip your groceries. " 4x the cost of everything and you make less per cost of living than your first day on the job 22 years ago, welcome to 2024! That's because 30,000 people come over illegally a month and take your jobs and breed in free housing you pay for, for their current and future kids diapers, food, and housing, and you with with them. If you did that they'd call you a rat Make it illegal to hire illegals again Fine employers 10,000 or illegal worker, economy and crisis solved. Grow your politicians coke in a wharehouse yourself Don't give them free housing or take away food from America's children to feed them, and guess what, they'll go back They whine about pills for those who don't want to be here, now you can stop starving the ones that want to be here, and if the 45-65 percent of the world that wanted to be gone gets to go, then half the world won't die from natural starvation and they won't have to do a 3rd World War for the same reason as the others (they were all depop.ulation, people were just to scared of uprising if they told anyone, so out of the depression they went home, unzipped their flies, and bred like, crazy) The world could be full of only people that want to be here, the world would double its available wealth and resources to people, sickness and suffering hunger and starvation and cannabilism will be stayed off, there will be a LOT more peace, and the average poor person will have 2 houses, 2 cars, a cow, ice cream on top, clean water and oil to last the planet, or they will probably unleash every fever causing virus at once to prevent all the bad stuff and wipe the whole world out in a week for you Keep forcing people to be hehe who don't want to be here, it's also why you starve your children to feed prisoners their favorite mashed potatoes People eat other peoples relatives. Bad people. Just kidding, you have no idea They're over 1500 bio capable Iabs, so you realy think they're gong to let much more of this go on, it only takes 1 The world needs a brainstorming department if it wants to save itself It really should be having a party, it owes it to all the Kings and Queens ; ) It's 2024, maybe the world can become a party now? And you could have fun, in a fun place Ultrasounds heart human tissue, including brain tissue in tiny fetuses, and cause cavitation, or the tissue is being heated and the moisture is turning into gas, also causes neurological damage. Leonardo DaVinci didn't get a single one, now Einstein and they turned out genius. We smoke everyone with electronic radia.tion x rays etc Why so many with metal slowness? Time for another zapping WW2 was a depop.ulation war The Polish were killing German villagers and their bodies disappeared before they were invaded. They were dinner Germans were eating stale bread soup, with a rabbit if they caught one. Otherwise just bread. No one sent food, no one invited or took in the Jews, they ands their children were going hungrier too The US sent Germany bullets, it was much more compassionate than letting everyone starve to death, everyone dumped off their extra. They had less than half the food and the world's population grew a lot We've doubled the world's population since WW2, we get more per farm acre, but we're about to have half the crops due to droughts and fires. Don't tell them it's a depop.ulation war again, or they won't unzip their flies and breed like them. The Mayans and Aztecs were ki.lling and eating each other and then they invaded and killed the Native American Tribes while Christopher Columbus invaded from the North in the Nina , Pinta and Santa Maria; he left his Spaniard General in charge while he went back to the Queen fire more solid, he promised more gold: There was none. His General cut the hands off of Native 5 year old Indians for not finding gold Not a good world to bring more into

[@wewendela]

​@@uganda_mn397There are advantages to using native grasses. It's more used to the climate of the area, as well rain amounts for the area.

[@illujion6516]

My dad is mid 50's been butchering his whole life recommended me to watch these guys. That's some high praise from him kudos

[@TheBeardedButchers]

Cool of your dad to recommend us! Thank your dad for us for the kind words. 😀

[@jeffreym68]

Grandma's family had a butcher's shop. So many different sausages! Sadly, they closed when no-one wanted to take over.

[@jowlorenz9555]

Yeah Way ! The principals for all true belief systems ARE essentially the same Good Orderly Directions a.k.a. GOD Wow --- far out ! And down to earth . Now everything makes more perfect sense ! Thanks for thee head's-up yawl ! however Talk about corruption ! Don't just sit there neutralized by blissful ignorance ! "Beware of the genetic-molesting 'leaven' (artificial sugar-coated lie bull HOOKS) of the so-called 'authorities' and scribes trying to sell us all out to the highest bidders." Actually jesus flipped out on the diabolical barbaric practice of selling innocent critters to be kosher slaughtered on the altar in the temple --- as a bogus way for schmuck human-cattle to have their 'sins' forgiven. the original sin was being schmuck enough to eat the forbidden fruit eggs and critters like snakes do . (suffering causes suffering) Eating innocent critters is very bad karma --- that comes back to bite us . thank goodness jesus stuck his own neck out to remind us that forgiveness depends on how we treat even the least of our bretheren ... (How would you like it if nobody cared enough to help you get out of the death-trap pits and snares ?) Man wouldn't it be great if someone else would die so that nobody would ever be held accountable for any sins anymore ? --- sure looks like spreading the other cheek further for the pedophile preistclass to rape everything more easily is backfiring big time ... Too bad --- Easy believers make it way too easy for the great deceivers... The last thing jesus wants to see when he returns with a serious vengence is a another death worshipping meat-cult double-cross... B-Less schmuckered yawl ! we best not let anyone try to scare the friggin Be-jesus outta any of us ! even Greater works than these kinda ones like our prince of peace performs super naturally through us faithfull free radical followers --- shall become the new normal ... Become the type of light worker you want to see in this world ... Like the good shepherd likes to say : "my joke is sweet --- and my burden is LIGHT !" for every step in the right direction we take --- the sun of god takes ten more for us ... get ready for G--ZEUS to return outta the clouds with a batta-Lion of starships (and sun dragons) armed to the teeth --- while the vast army of murdalized martyrs and resurrected saints go marching in with a seriously hilarious vengeance ! --- Leaving No ( peace, happiness, and freedom loving ) stoner left unturned into a hero of sorts ... Thank goodness for thee Divine down to earth Principals of : Peace --- kindness Purity --- integrity Ballance --- mindfullness Patience --- trust Strength --- will power Generosity --- forgiveness Encouragement --- joy Wonder --- insight and Enlightenment --- upliftment ... Anyhow --- Less B-Less-ing and More Best-owing to all yawl ! in all ways remember to stay thankfull and Ask thee GREAT spirit And THEE MOST HIGH intelligent designer located in the heart of all creation for guidance on how we can redeem ourselves most effectively --- rather than merely sit around aimlessly waiting for great pumpkin pie lies in the sky to save us ... So take heed --- and hold fast because the cosmic-director don't take too kindly to procrastinating i - do - laters who delay helping themselves realize how to instruct those that oppose themselves from being more brilliantly redeemed and grateful than ever before ... Muchos Grassyass ! And Goddesspeed ! Sure Looks to me Like Empirical evidence of the thee Most High --- blasting out brilliant freedom rock riffs on rainbow coloured guitar strings ! (Guess we'll just have to wait until it dawns on ALL of us !) Lighten up ! And stay positive yet vigilant... And again yawl --- thanks for helping to keep the ideal --- real ! Check out this other stellar alternative cosmic solar weather report : this awesome looking nasa footage of what appears to be a giant black space serpent getting blasted by the sun : kzbin.info/www/bejne/qmHNmJ6ldpiMrcU interesting --- how NASA stands for never a solid answer . the spooks are actively blocking huge chunks of their own data and it's making all the independent space watchers wonder what the heck they are trying so hard to hide ... Be aware of the new age pedophile preistclass deceptacon hex-nut Luciferian transhumanist one world religion however. 5D --- or 5G ? if you think the wages for schmucking the whole world into going to war against everything pure and natural and good are astronomically enormous --- yer darn friggin right ! Watch out for them multidimensional illegal-alien shapeshifter demons trying to use celebutard mouthpieces like meat-puppets to sell us all out on the fantasy 5D Deceptacon hex-nut deception --- of trading in our original divine organic living body soul vehicles --- for Crystalline bodies sure sounds more like more transhumanist hogwash motherschmuckery (to this here proud grateful indigenous earthling) Anyhow --- We best not let ANYBODY try to scare or finagle the friggin Be-jesus outta any of US ! So yeah --- ( i know ) good luck with THAT ! Thee Light of god is written in our hearts . . . so Hold FAST and Goddesspeed yawl !

[@linnsmith181]

My mom was a butcher also. I was 5. I grew up in the butcher shop in the 50s untill the 70s

[@eddiesneeh4266]

These guys are not just butchers, they're artists. Thoroughlly enjoyable to watch.

[@mrklean0292]

Most people who are great at what they do are.

[@DetVen]

Not just butchers and artists, they're strong mofos...never realized you need to have some strengths and stamina to be a good butcher.

[@jerryarcher6916]

Like watching This Old House.

[@kymdickman8910]

@@jerryarcher6916 it SO was. Thanks for giving me the complete expression of why I enjoyed it so much.

[@ronmesser9091]

These guys have put in the time and gained the right knowledge of butchering, well done guys.

[@TheBeardedButchers]

Thank you very much, Ron!

[@erinericsson]

What knowledge? They're not real carnivores or omnivores. This is all made up. Real carnivores and omnivores are not worried about any of this.

[@Protopious]

@@TheBeardedButchers I agree but have one question, why does the mortar between the bricks in the air chiller look so dirty?

[@craigdawson1749]

@@Protopious that's Wilde marinade!

[@Zei33]

A lot of great tips. I wouldn’t expect any less from someone so experienced.

[@joshuagraves8302]

Now just explain to people that all beef is grass feed and the difference is in the grain “FINISH” Or grass “FINISH” I am a rancher that sells to customers direct and they always ask me if my are are grass feed. I have to explain that all cows are grass feed and the difference is the finish. As always great video and appreciate the knowledge and craftsmanship.

[@howliboy1]

Isn’t certified grass fed free of hormones and antibiotics tho and the rest are not, or is that incorrect ?

[@orions1396]

@@howliboy1 that’s a different certification. But a lot of GMO free meat has to do with the corn. And usually the issue is with glyphosate

[@CanadianDoorMan]

Just curious, why does the finish matter?

[@joshuagraves8302]

The finish is what determines the taste of the fat in beef. Grain finished has a white fat and the grass has a yellowish color to it. Some people say there is a “gamey” taste to the grass finished beef. We finish steers both ways but what kills me is when people try to say the cows are grass fed. All cows are grass feed until they go to a feed lot or the local farmer makes a decision to grain finish the animals. That is all I was getting at.

[@tomgallagher1285]

I cant speak for other countries but in New Zealand the majority of cows graze on grass pastures, year round. In some cases, Feedlots do exist for finishing, but they aren't popular and come under scrutiny from conservationists. Its also cheaper to feed cattle grass in NZ which seems to be the opposite in North America.@@joshuagraves8302

[@todd_2692]

This channel and content is amongst the best I’ve ever seen. Tradesmen and artists providing the world with knowledge of their craft as butchers. World needs more of these type of people. They are the American Dream. 🇺🇸

[@TheBeardedButchers]

This is legendary. Thank you!

[@ericappleman5843]

@@TheBeardedButchers No…thank you!

[@warrenpuckett6134]

The beef before it goes to lot is sold by the pound. Then it goes to the feed lot. Again sold to the packer by the pound. The it get placed in the package for you to buy, by the pound. This is done as quickly as possible. Can't have cash lolly gaggin around. Verstaen? Even if the beef is not aged, grass fed still does taste better. I remember dad picking out a steer and then butchering it. Then splitting the carcass with my uncle. It is now illegal in Michigan for a farmer to do that without USDA and MI inspectors getting paid to supervise. I guess it was done to protect someone like my dad. Lets see he grew up on a farm. Knew about cattle and farm animal diseases. I mean what else would you do with 640 acres in the country? If you were my mom you would sell it, when the old man died. When I was 14, I had the job of killing , plucking and cleaning 100 chickens every year in August. It only took about 8 hours. I did not have a place to do that when I turned 18. They got packed, wrapped and put in the freezer before the sun went down. Sick chickens got shot and buried, quickly. Yep they do peck on each other when they get sick.

[@dentyo5238]

@@warrenpuckett6134 What are you rambling about?

[@beckybecky1725]

“Tradesmen” and “artists?” Lol. Wow… such inaccurate ways to describe murdering psychopaths

[@elipsis6700]

Me: "Forty-five minutes- are you kidding? I'll just watch a couple minutes" 45 minutes later..."That was really interesting."

[@yummychips_]

feel it

[@MrMitchB]

That's what I was thinking. I ended up watching every minute and sub'd too

[@nhbilly]

Crap I didn't realize it was 45 minutes. Great stuff.

[@DrWho2008t101]

lol

[@kjvacp]

Agreed

[@alexarmandomartinezeguiluz4705]

One of the most important things I learned from this video is... I need better knives. 🔪

[@sherrihinton8567]

I too

[@dunxx906]

agreed

[@ianbutler1983]

Those are, I think, Victorinox knives. They're only about $45. I think (God knows I am no expert) they are just really diligent about touching them up with a steel. They sure make my hacking around look amateurish.

[@x.y.7385]

@@ianbutler1983 yes, he mentioned using a 9 inch Victorinox

[@wernerviehhauser94]

No, you probably don't. Try sharpening them correctly first. I used bad sharpeners in the beginning, then I switched to a simple 10 bucks IKEA grinding rod and sharpened my cheap 5 buck knives the way my grandma did - works like a charm once you got the hang of it. They don't keep their edge like good knifes would, but its only a couple of seconds to grab the grinding rod, sharpen the blade and you're good to go.

[@MLN-yz4ph]

It is so fun to watch a true craftsman doing there job. Even the cutting off the small pieces of fat on some parts without thinking really shows these are people that really know what they are doing and really care.

[@frankl2639]

Found another moment of Zen: watching a burly dude slice up a beef carcass. Seriously. I was mesmerized and it was so peaceful.

[@davidsoto1472]

like watching a mistro :-)

[@technicaltradergabe1390]

hilarious

[@matt84712]

Gay

[@buzzardscry1383]

I found the hacksaw of the rib section quite exquisite

[@MRGF78]

That knife was freaking sharp... sliced right through it like butter...

[@robertrogers5460]

I have no idea how this ended up in my recommended videos, but it was so fascinating to watch.

[@lizardbreath9999]

This was so interesting and brought back so many great memories of my dad. He was a butcher in the 70 and 80's. Seeing you guys handle the meat and the knives , your even built like my dad was. When I was small enough he would throw me over his shoulder like a side of beef and pretend he was cutting me up. When he passed I was able to snag his mesh metal apron and knife belt. I have it proudly displayed! Hey, my husband said he saw you might be on the History channel. You deserve some recognition. All the best to you two bearded butchers!

[@TheBeardedButchers]

Thank you for sharing it with us, Elizabeth! Hearing your father's story is very wonderful!

[@kathym6603]

Thank you for helping keep the reality of our vital beef source alive. I am touched by your ethical and intelligent natures.

[@freitag314]

"The customer is our boss." If you're wishing to succeed, remember this statement.

[@TheBeardedButchers]

Agreed!

[@rockstar1070]

Have you seen the Walmart customers lately? Trust me, most only know what they saw on Facebook. Most don’t even know what they don’t know and certainly don’t know what they want. That slogan about the customer always being right expired in 1982.

[@longlivemankind]

You're fired

[@kevinrowe3272]

I thought the exact same thing. Well done.

[@Soulaliss]

It no longer works now when at least 30 percent of the people are insane

[@theshire5239]

Never imagined the day I subscribe to a butcher's channel.

[@donnapennell3022]

I just did and definitely not going to have regrets! Love this : ))

[@markomo5424]

😂😂😂👏🏿👏🏿 I know right. I just did too. 👍🏿

[@jameslosangeles1068]

👍 Yup .... Amazing .

[@diannh2894]

Ctfu me either but here we are.

[@organiced9805]

Haha, same! They are awesome!

[@davebusby5904]

My wife and I farm here in south central Missouri on a farm that's been in our family since 1865. We raise cattle, hogs, and chickens. We sell directly to the customer and use about a half dozen local meat processors for our business. While all of them do a good job with our animals I would most DEFINITELY bring our business to your place if it were possible. Your video is outstanding (count us in a new subscribers!). About a dozen years ago I bought into the grass-fed/grass-finished school, giving much of the credit to Joel Salatin's enthusiastic teachings. I thought I was doing the best for my farm, my animals, and our customers. But as the years have gone by I have changed some of my thinking. I still believe raising animals on pasture, not using chemicals on my fields, and giving them as stress-free a life as possible makes a superior product. But it's been my experience dealing with the public that most prefer their beef to be finished with grain for the flavor/tenderness. Your video here points out some of the salient differences and I will now start using it as a reference point for our customers that want to see/know more about what they're eating and feeding their families. Excellent job and thank you! DLFarms Dave and Larkin Busby

[@cybercroneCA]

I was just going to ask about that in the comments - but you've brought it up now. I was raised on a farm and all the food animals around were pasture raised and grain finished. My mom (the cook) always said that a grain finish gave the meat the marbled fat it needed for a good flavour. I've tried 100% grass fed, and to me it is a bit too gamy - you can taste the green, so I feel as if it should be stewed with onions. And for the price you pay for grass-fed I'm not going to do that. I need to listen to the rest of the video to see if they say anything about that. But their meat looks good, eh?

[@toriless]

It take more skill to cook such meat and make it tender. Wagyu has it's own issues too but pastured Wagyu is really interesting to cook with since it has the fat without needing to grain feed it. The marbling is different then typical as well. It is really hard to find though. I do have one source for it.

[@col.cottonhill6655]

Sounds nice. I gotta get out of California. It's a hellhole. Even tho we have great farms too.

[@matthewp5472]

Have you heard of Regenerative Farming? Dr. Zach Bush is a smart guy and he talks about it - seems like a good way to go.

[@jack765ful]

My goodness. Just looking at the difference in the video, I can “see” how much tougher & compact the grass fed is. I can certainly say I’d probably prefer the texture / tenderness / etc of the grain fed. The public likes to say noble things. But when time to put hands in the fire, you see what people actually “do”.

[@-.Steven]

Thank you for this most excellent video oh Great Bearded One! This really is Top Notch, Grade A, Organic, Grass Fed! 😋 For me, it's all about avoiding the GMO grains that are stuffed into our food supply, not to mention the grains are sprayed with glyphosate. I had to give up all grains while I'm healing my thyroid from Hashimotos (Yes, I turned Japanese) and as I don't eat GMO grains, I also don't want to eat anything that ate GMO grains. Farmers and Ranchers are not paid by nutritional content. They're paid by the bushel or by the pound. My DC (a real doctor) always repeats the quote, "Nutritional excellence has never been easy."

[@colettejaques2559]

Thank you...very helpful info...so I'm guessing you can't eat chicken?

[@martinlang9615]

I only just learnt that farmers do not buy GMO grains as they use RoundUp (glyphosate plus other chemicals) to “dry” (kill the plant) the grains before harvest. That fact shocked me to the bone (literally). So even though I love the cost, higher fat content of grain fed, reducing (eliminating) chemicals is number one in importance for me. This was a top article by the BBs as I never knew the size (in particular) and colour was different.

[@-.Steven]

@@martinlang9615 Thanks! I also just recently learned that GMO grains are sprayed with glyphosate after harvest to assist in drying and kill bacteria; which is Exactly what it does to your gut biome as well - kill the bacteria. "All disease begins in the gut " Hipocrates

[@ArizonaBorn1358]

​@@martinlang9615Exactly why I choose grass fed over grain/conventional beef.

[@RealHank1791]

Are we gonna talk about how these guys handled 150-175 lbs of literal dead weight like it was a bag of feathers

[@TheBeardedButchers]

That's why we call our store whiteFEATHER MEATS. 😀 Lol kidding -- it was as heavy as a boulder.

[@RealHank1791]

@@TheBeardedButchers I'll bet. I'm an IT Guy, but grew up in custom cabinetry. Always good to see a couple of guys teaching a trade. While showing that it takes skill and hard work to make an honest living.

[@oghuzkhan5117]

@@TheBeardedButchers I will not talk about, because when i think about a butcher, i see a 1.90 meter long and 100+ kilo man in front of my imagination. That's a typical butcher, right? But i really waited to hear from you, what you think is the best for retail. As a cow owner i would go for the grain fed, because i got more kilo's and kilo's means more bucks, right?

[@Atillatzke]

@@oghuzkhan5117 you could also say "more taste more bucks". Just look at wagyu.

[@silvermediastudio]

that's called being a man. consider getting in the gym if you can't lift 150#.

[@MarkusRobins]

Felt like I just watched a masterclass. Thank you guys!

[@TheBeardedButchers]

Thanks for attending our masterclass, Mark!

[@Tomkat55]

I know nothing about butchering or how meat is cut but for some odd reason, I found myself watching the entire video. I think it was the knife work that had me hypnotized 😂😂👌🏽👌🏽

[@TheBeardedButchers]

Jedi mind-trick, actually. 👀

[@ablanccanvas]

The ‘right’ knife. A ‘sharp’ knife. It was magical watching the skill/experience involved. 👍🏽

[@morehn]

@@ablanccanvas Victorinox Fibrox

[@MsCraftyMonica]

Seriously huh! I rarely ever watch full videos longer than 10 minutes, but for some reason I was intrigued. I know that if I can buy grass fed beef, I'll do so because there's just something about the taste. Mmm, getting hungry just talking about it.

[@joshkizurchin]

Nah it was the really neat beards

[@jamesdahan7265]

I really appreciate the side by side comparison. I would really love it if you guys could do a video with a side by side comparison of grass vs grain of the same breed of cow. Excellent job as always.

[@coler.9361]

How was that 45 minutes? I watched this whole video. Great stuff. I've bought half a steer that was grass fed recently. My entire family loves it. Never complain about the taste or texture. Will say it is incredibly lean but doesnt lack flavor and doesnt change the texture either. You guys are awesome. Thanks for the video.

[@TheBeardedButchers]

It means a lot that you shared it with us, so many thanks! Also, we appreciate your continued support of our channel.

[@ardenpeters4386]

do you find you need to cook lower and slower?

[@USAFWARHAWK]

helping the Watch time the algorithm appreciates you lol

[@cristineconnell7803]

Any meat we can purchase in stores is just not the same! I feel like I am in starvation mode, even right after dinner!

[@AntonioLopez-kw3ev]

Do you cook it ? Or eat it raw

[@chriskelchner339]

The color of the grass fed just looks amazing.

[@insertclevernamehere2506]

I've never seen grain-fed beef before as grain feeding doesn't really exist here in NZ. They do use dry grass and also palm as supplementary feeds but that is more for dairy cattle I believe.

[@dukeljk2191]

With Zero Marbling lol.

[@jackli8088]

you dont want to eat grass beef as steak, they are tough to chew. because they have less fat, more lean, and less marbling. they are better for soup, strew, because they have a stronger flavor.

[@eminemilly]

@@jackli8088 I like the flavor. lots of people who come to america think our beef has no flavor lol.

[@440knowledge3]

Bangladeshi beef cutting so amazing system. click this link:kzbin.info/www/bejne/iYPTiZykjbKlatU

[@33salemhockey]

I’ve been in the meat industry for 30 years and I absolutely enjoyed watching you guys process the carcass thank you for a great video

[@TheBeardedButchers]

Wow, it's an honor -- thank you! 😀

[@BFG_10G]

The difference is astounding. The grass fed tends to be leaner, the redness (I can only presume that's the muscular myoglobin fibers) is much deeper and redder, and then the size itself is drastically different from the grain fed. Very good to see these stuff up close. Great video.

[@XxMusclecarsxX]

makes me think about my own muscles. I rather be like the grass fed cow than the grain fed

[@jeannedowney7970]

I grew up with grass fed beef love it..

[@MrOldclunker]

And then the same people go out and buy veal. Lol. They have no idea how anemic a veal calf is being raised in the dark, cramped stalls. That is why the meat is light colored and tender.

[@lenbrian9484]

You can ALWAYS tell when people are MASTERS of their craft, the make the complicated look so easy.

[@fureveryoungfarm3752]

Who would have ever thought it would be so satisfying and entertaining to watch a cow being processed?!?!

[@TheBeardedButchers]

Yeah, it's satisfying for some reason. 🤷‍♂️ Thanks for watching!

[@magnumopus9631]

cuz were not tree huggers,remember your thinking is just that yours

[@RedRacconKing]

It's your caveman part of the brain being satisfied

[@vanottey1]

I've been a vegetarian for 45 years. I used to love eating beef. This video made my mouth water.

[@TheBeardedButchers]

Wow, 45 years! Respect! 😉

[@vanottey1]

@@TheBeardedButchers I'm 67 now. I used to hunt rabbits, squirrels and quail. I would cut them up and cook them. They were nothing compared to your job. That is a real skill you have there. It's more involved than I had imagined.

[@craignelson9045]

As am I

[@nancyv.4553]

Thanks so much for making this video, and explaining the difference between the meats! Really appreciate it.

[@TheBeardedButchers]

Thanks for watching, we are glad it was helpful!

[@Romeo797610]

Watching these guys perform their craft is... well it’s art. There is no other way to say it. It’s so cool to watch.

[@shyamdevadas6099]

This is one of those videos that I put on in the background while I do other things. (In other words, something I expected to not be too interesting/distracting.) Bad idea. This video was absolutely fascinating. You are one of the best presenters that I've seen in any type of documentary program. Great camera work. That guy with the knife is an artist!

[@TheBeardedButchers]

Wow, this is so nice to read, Shyam! We'll make more videos!

[@thedrunkengardenernb]

I put this video on to listen to while I drive home... sat in my driveway for 30minutes watching.

[@lauraonline3251]

Hey 👋Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?

[@shyamdevadas6099]

@@lauraonline3251 Not in the market. Thanks anyway.

[@johnbhend8565]

As a cattle producer, I love what you do and glad my brother bought your seasoning variety pack last year for Christmas. the seasoning is awesome! Thank you!

[@diannh2894]

Do you guys also sell?

[@alexmannen1991]

can u mix a cow on grain and grass to bulk it but get a darker red meat?

[@monicavandeventer5429]

I can relate to some of the comments here. Grain-fed was damaging my health until I switched to grass-fed/finished. Now we do our own hunting. Worth it.

[@earlj.d.6285]

I’ve seen sourdough artisans, mushroom farmers and now this 😊 Life is great and I’ve got so much respect for crafts folk.

[@TheBeardedButchers]

Wow, thank you!

[@falconquest2068]

....and god bless those sourdough artisans!

[@terencesingerline135]

Great video! One thing I would like to point out with the grain fed beef that was not mentioned here! Those concerned with the genetically grown grains are also trying to avoid glyphosate..These grains lead to digestive problems in animals as well as people..They are not fit for either to consume from a healthy standpoint..If we took care in raising grain from a healthier approach and not using glyphosate as a desiccant for drying grains before harvest..The Omega fatty acids as you mentioned in the grass fed beef is more in the ration that support human health..Thank you for a most informative video where all of us learn together and ultimately thrive together eating healthy raisedbeef and grains..

[@briank5877]

Just saw a recent study on glyphosate and it’s not found in red meat as the animal processes it and excretes it. It’s mostly found in the grains and vegetables that humans consume.

[@israelpnmjpena732]

@@briank5877 yes it is found, on lesser dosses but its there. Like obviously, if its all cows eat their entire lives.

[@theophilusmann7869]

I'm a Carnivore guy and this was my version of the Food Network. Nice work guys.

[@TheBeardedButchers]

Wow! We're honored!

[@Garth2011]

Food Network is terrible these days. Once they lost Emeril and a few others, they went on their own tangent and now have crap like Iron Chef where all they do is invent stupid and waste food. The talents these days is long gone !

[@LonnieBarnett-x6p]

Great comparison, side by side is a great visual example, these guys are great for explaining all that we all want to know, have nothing but the utmost respect for doing what they do for us

[@vansage2691]

This must be why I struggle finding the picanha steaks....the butchers eat them at lunch!!

[@TheBeardedButchers]

🤣

[@5stardave]

On my area the picanha seems to be called the tri tip. Never mind... it's the other side.

[@maiden5427]

😂😂😂

[@wetdixiebellelingerie3014]

The picanha steaks are still being smoked and grilled. Picanha steaks are just being served on skewers.

[@jakeoudekerk]

@@JohnTheRevelat0r Actually Picanha is the cap on top sirloin. It's compared to filet mignon because of tenderness but the flavor is better.

[@ceepark114]

My husband still doesn't listen to me when I tell him we have to let the meat rest after cooking, he just wants to cut into it right away. Love your knife skills and knowledge, thanks for the videos!

[@aaronm.1998]

Divorce him.

[@MiniNinja258]

@@aaronm.1998 😂😂😂

[@sherlyr.]

​​@@aaronm.1998 Divorce for that? Funny 🙂

[@DreStyle]

its a man thing.. he probably needs more food then he will be more patient

[@ellecampbell3271]

Do a taste test. Prove it and have fun while you show him. Wager?

[@alanequi2786]

What shocks me is how much respect I immediately feel for these guys every time I watch one of their videos.

[@xpointmockerx7532]

This was in my recommended section. Really have no idea why. But, now I’m hooked. Interesting as hell.

[@TheBeardedButchers]

Another job well done, KZbin Algorithm! 🙏

[@JR-zm2yu]

Ditto😂

[@sandy_sd10]

Ditto I was raised on a farm, never knew a lot of this. Thank you KZbin.

[@josephshawa]

Sharp knives are always a show stealer

[@tumblebugspace]

I can’t believe I watched the whole thing. I do love grassfed beef, but usually stew it because of the more intense flavor. No need to add broth; it makes its own. Thanks for the informative video, guys!

[@msihcs8171]

I typically cook grassfed at cooler temperatures, without the fat to protect it the meat cooks more quickly. The grassfed that I get is from my brother-in-law, he doesn't have any grain-fed cows so it's a pretty sure bet when I buy from him. But yeah I agree on the intense flavor, I got spoilt and find myself scoffing at the grain fed sometimes, when I want a piece of beef I want it to taste like beef.

[@tonymai1844]

Me too, grassfed beef tastes a whole better. The fat also has more flavor. I like beef from Dallas, Texas, when I visit my cousin house. We cooked beef noodles, and the flavor was so good. It was grass-fed special ordered, too.

[@John-xb2nl]

What a waste to stew a good steak. Maybe you need to switch suppliers. For really good grass fed beef, you need a little older animal, they need to mature before they start putting more fat on, maybe 2 1/2 or 3 years old instead of 18 months.

[@tumblebugspace]

@@John-xb2nl I don’t stew steak. I’m not a BBQ master, so I’ve not attempted to grill steaks of any kind myself. I could say that you waste lovely beef flavor cooking your steak alone!

[@John-xb2nl]

@@tumblebugspace Don't worry about BBQ, the best way to is to pan fry with tallow in a cast iron or mild steel pan. I am working on the alone part.

[@matthewd759]

I grew up in NZ where all our beef was (and mostly still is) grass fed. When I was 22 I travelled to USA and tried grain fed steak for the first time. I was amazed at the difference, not better, not worse, just different. Until that time I never knew it could be so variable.

[@TheBeardedButchers]

Thanks for sharing Matthew!

[@SpiffyJack]

Hands down the best explanation I've seen from curing to cooking and comparisons. Thank you for your time.

[@ahmedsultani3028]

I don't understand why someone would dislike this. The lads are very honest about their work and totally know what they're doing/talking about. Very informative and beautiful work. thank you guys. You've earned my humble sub.

[@KennyG81]

They are probably vegan.

[@davidt5943]

@@KennyG81 Nailed it.

[@snoozin99]

I just subbed as well, very informative, and love watching you guys work :).

[@lucassolomon1079]

Don't mind them, they're grass fed.

[@KennyG81]

@@lucassolomon1079 LOL, good one!

[@Vikingwerk]

I grew up on a ranch eating grass fed beef. The flavor difference is huge.

[@jackreacher4297]

Imagine what a grass fed human taste like compared to your grain-fed humans. Don’t eat your Cheerios 💥

[@Wogix26]

@@jackreacher4297 Well funnily they did interview a cannibal tribe once and they said Asians taste the best and they have the most natural diet. I cant verify it since I cant find the source so I might be wrong however.

[@getmeoutofsanfrancisco9917]

@@Wogix26 We probably taste gamey as shit

[@davidbeaulieu4815]

@@getmeoutofsanfrancisco9917 ive heard humans taste like pork. Hence the term long pig.

[@davidbeaulieu4815]

Which one would you say tastes better I've never actually done a direct comparison?

[@ChefBoyareB]

Watching you carve that carcass was like observing someone create a painting. The handling of that silver skin on the tenderloin was flawless, and here I am trying to pull it off with a paper towel for grip.

[@checkitout611]

Great and thorough video! The color difference was very apparent as well as the less fat content on the Grass Fed. The added health benefits from Grass Fed beef is also an important note as it has far higher levels of DHA and EPA (Omega 3) and higher Vit C, E and Niacin (B-3). I eat both but when I can I buy and eat grass fed beef.

[@dapper00000]

I like the flavor of over 30 ideally 40 day dry aged corn fed beef

[@fryertuck6496]

I read that a cow that spends 2 weeks in a feeding lot looses all of it's omega 3.

[@rockymntdan1]

Fat is good for you. Medical doctors lie.

[@dapper00000]

@@fryertuck6496 best to eat grass fed if looking for health reasons. Personally, I like 40-60 day dry aged grain fed (finish) for its taste.... too expensive for every day eating.

[@fryertuck6496]

@@dapper00000 I have been experimenting with short term dry ageing in the fridge. I'm currently making a dry curing chamber to set beside my ageing chamber. However I have found that 2.5 days in the fridge salted and in a rack, then 1.5 days in the fridge in a sealed container with not much air space, creates a great taste in a short term. When I get the ager finished I'll have a pipeline of joints in there, but for now that 5 day thing is wonderful. I have some fat that I rendered dry aged trimmings. I cook the steaks in that and brush it on. Bloody fantastic taste!

[@tedfritsch3340]

The education I get from watching you two guys is unbelievable. Just purchased your Black seasoning for a Rib roast for my Kamado. But I also saw a youtube of Alton Brown on how he uses dry aging for a roast covering it with cheese cloth. He noted the same, better flavor, more tender. Thanks for taking the time to show us this. Oh, yea, that view of your farm from the air is awesome. So clean.

[@triggins8]

I was raised on grass-fed beef on cattle ranches. Give me grain fed any day. There are a lot of misconceptions about grass fed beef. First, the marbling (fat in the meat fibers) is what give the meat its tenderness and flavor. In order to get that marbling from grass fed beef they need to be more mature. A grain fed beef will typically go from birth to slaughter in about 15-16 months, grading high select to high choice. In order for grass fed beef to match that they need to be 19-22 months old. Too many people slaughter grass fed beef too soon, which results in meat so tough it can't be grilled. In this video if they mentioned the age of the slaughtered animals to get the shown carcasses, I missed it. I suspect the grass fed one, to get the fat cover, is older. Of course, breed and individual genetics have some effect on this as well. Shorthorns tend to mature earlier with smaller carcasses, while the Continental breeds need to be older. Angus and Hereford fit in between. I have raised show steers, fed cattle for slaughter, and been a livestock judging coach for years, so I am not new to this. There is more to the issue, but I am trying to keep things relatively understandable to the layperson.

[@Stacy_Smith]

DAMMIT BOY! That was a VERY informative comment.

[@EpicEternal2]

I appreciate such an informative and well written comment sir! Also if you might help, I would like to ask a question about the Halal certified beef; as you know, during slaughter they cut the vessels first and wait some time to let the heart pump all the blood out of the body and after that they finish the neck and cut the spinal cord, which causes the heart stop right there. The advocates claim that this way helps with the quality of the meat as blood stasis in capillaries and arteries are kind of lowering the texture, taste and tenderness etc. I just wanted to have your comment and whether you have been curious to test and compare that technique in a controlled fashion. Thanks again!

[@rmlora6tt133]

This is better than the video! Great information

[@t147han]

But which had the beefier taste.LOL.made me laugh when they said it had a beefy taste.Now if it was a crocodile and they said it had a chicken taste.i would understand.I had a freind once who like you knew about beef.After about half hour i had to politly ask him to shut up.I had to ask him again to shut up .when i asked him his favorite beef cut or dish .

[@jaredharmon5846]

I grew up on deer meat. I prefer the grass fed. Much more lean and less fat is what I like.

[@kevinbane6163]

I was with them on everything they did except for the seasoning.I feel a real beef man just needs salt and pepper and let the meat speak for itself.However that black seasoning they have is a great combo of flavors.It really all depends on preferences.I really enjoyed it guys!

[@papabones-p8o]

@Kevin Bane; A lot of the seasoning is to make them juicier also, not just taste! "KEEP ON KEEPIN ON"!

[@PJ-mj1hy]

Salt, pepper, and olive oil on my ribeye... Sometimes no olive oil. On picanha, I definitely do some more seasoning. Perfecto

[@abbyk454]

Wow! Just discovered your channel and found it very informative when I shop for beef! Thank you

[@SGWndrWmn1211]

I started watching for the grass fed v grain fed and stayed for the knife 🔪 skills cutting through the beef🥩 like butter 🧈 😮😍🤤

[@TheBeardedButchers]

🧈

[@mankind2112]

Bro! watching you cut those steaks is pure art. A masterpiece!

[@joshuakeys1596]

Just ordered 1/2 cow grass fed, your cutting skills are amazing and I'm glad to see the difference between the two types of meat. Very excited for mine to come in.

[@tension-ie5ik]

Hi Joshua. How many people will you be able to feed with a 1/2 and for how long?

[@joshuakeys1596]

@@tension-ie5ik should be looking at around 400 8oz portions +/-

[@rman176]

Mouth watering to watch

[@dewilew2137]

@@joshuakeys1596 how much did that cost?

[@joshuakeys1596]

@@dewilew2137 $1400

[@mathieupalerme6726]

Hi, I'm a beef farmer from Quebec. Really liked the way you compared the 2 types of animal. You really know your meat

[@sequoiahorst9336]

Hey guys thanks for this awesome video my grandfather earned his living with his own butcher shop and my father was his helper every holiday for many years we’ve raised our own beef for a long time and enjoyed having home raised grass fed beef and lamb! I have shared your video with all my children so they can see the knowledge and skill it takes to be an excellent butcher you guys rocked it👏👏👍

[@kathleendanielle672]

Loo MOlook

[@jamesharrison3537]

Anyone else thinking, "That's a proper sharp knife."

[@OneWayMoney]

I actually enjoyed him cutting it up lol

[@gor4988]

That's not a knife Now That's a Knife ! Hundreds of dollars worth of the finest steel Professionally sharpened and touched up on a regular basis

[@timknight6258]

@@gor4988 YA!! I was thinkin ‘ that too! I have GREAT Wusthof Classic kitchen knives, but the knives these guy use are out of this world!!!

[@DanieltheWolf76]

Here you go buddies www.amazon.com/Victorinox-Cutlery-Fibrox-Curved-Breaking/dp/B0019WXEO2

[@MrMlbfan6]

The slicing machine 🔥🔥

[@rickhebbard6272]

Beards, Living on a farm that was one of the first settlements in this country and in our family for almost a century, there have been a lot of cattle raised on this land. My father, grandfather, and great grandfather raised cattle here as I do. In my 60's now and with all I have learned about hay fields, feeding cows, and preparation for slaughter, you have said a lot. The old farmer said "You need a good mix of grasses like timothy, alfalfa, and ... fescue..." You have given a great explanation of the comparison of grass fed beef and grain fed beef, but it's all the other details non farmers might miss. From this farm, we thank you for enlightening us and we can't wait to taste the next animal we slaughter.

[@adamfpv8294]

Alfalfa isn’t a grass

[@billferguson2718]

@@adamfpv8294 no 7

[@yukifujita5856]

seeing how amazing you cut the meat, makes me proud to be an American.

[@TheBeardedButchers]

Cheers, Yuki!

[@daniellemiddleton2488]

I’m so impressed with how sharp their knives are. Scary sharp.

[@TheBeardedButchers]

Thanks! The Victorinox Honing steel does a mighty job in maintaining the blade's sharpness. 🔪

[@Mote78]

Professional butchers using high quality tools. They make it look easy but it’s not. Impressive.

[@mytech6779]

Well, considering that most people use unmaintained clubs of partially annealed steel in their home kitchens, while convinced they are knives... Victornox and Dexter-russell make some good practical knives for butchering. Not the fanciest best edge holding steel around, but still good performing, good value, durable, and along with the molded handles easy to clean. Like any knife they need occasional professional sharpening with correct use of a hone for touch up. As for reasonable time magnitude, a home kitchen can sharpen every 6-12 months and hone once or twice a week; a chef will sharpen once every week or two and hone every hour or two. Do not use those V hones that you drag along the length of the blade, while they will give an edge somewhat better than a club they tend to tear the steel and don't leave a very keen edge.

[@mytech6779]

I prefer ceramic honing rods(anything between 600 and 2000 grit) or smooth steel, stay away from coarse ridged steels. When the ceramics turn gray the grit is clogged with filings, rub them with a rubber eraser to refresh. Contrary to popular speculation, all steels/hones remove some metal, they do not bend the edge back into alignment; I have seen honing tests with electron microscope imaging that prove this.(It's mostly adhesive wear rather than abrasive wear. Optical microscopes cannot image a well sharpened edge because of the wavelength of light.) However it is an inconsequential amount of steel loss. Regular full sharpening does remove significant steel but there is no way around it, just don't continue grinding after the edge is sharp.

[@Mote78]

@@mytech6779 I confess. At home I use I use a V sharpener. It’s so fast (5 seconds) and easy. Leaves a sharp edge that I only steel for months before resharpening. Again, just home use.

[@proverbalizer]

Naturally raised animals seems to always have richer color. Wild caught salmon are bright red, farm raised are very pale and they have to be given dye to even look like salmon. Pasture raised eggs have bright orange yolk, industrial chicken eggs have pale yolk. The grass fed beef is much deeper red than the grain fed, and bison is even muuuuch deeper red than cow.

[@BluegillGreg]

Both grass fed and grain fed beef in this video are naturally raised. I used to work in the wild salmon fisheries off Alaska and Washington. I've seen (& tasted) big variation between wild Chinook harvested in the same set.

[@proverbalizer]

​@@BluegillGreg you could call the grain fed beef naturally raised (at least they weren't given hormones and antibiotics), but still corn is not the natural diet of cows....and it's not surprising, the wild salmon were in different places in the ocean and ate different things before they got caught, I would expect them to have more variety than factory farmed salmon...but I bet none of them were so pale that they had to be fed dye to even look like salmon

[@BluegillGreg]

@@proverbalizer Yeah, it's said the deepest red salmon tend to have a lot of shrimp in their diet. Our little Tribal School's superintendent did catch a Chinook (aka King) off La Push that was off-white fleshed, though. He seasoned with ginseng and smoked it in alder. I can still remember even though it was 35 years ago. It was really good.

[@wheredaboof6492]

@@BluegillGreg what brand do you buy for your seafood? Also what should I as the consumer know from your point of view?

[@DBrentWalton]

I agree. Salmon also gets lighter as it travels on its spawning trip. Salmon is best caught at sea, and not in a river as it swims upstream to spawn.

[@carstenkjller6680]

Real butchers, doing a real butcherjob. Not Selling water like the meat Industry. 🥰 As a real Ships Cook I’ll say I absolutely love it. Thats what makes steaks thats 1. Class

[@mayn90s19]

True on the water part. Lol.

[@GoochMuncher6969]

Amen brother

[@mayn90s19]

@Redneck Hillbilly No it doesn't. Some water is necessary. Like cleaning the birds and all that obviously. Most of that isnt even water. It's actually Paracetic Acid (PAA) or Chlorine. What he is talking about is what they don't show you. Many plants have huge chillers the birds go into that cools them. They are tanks of water that are designed to cool the birds, and pump the birds full of water weight. They have pressure valves that make the chillers literally push water into the birds for about an hour and a half. And these birds are butchered right there. It takes maybe 15 to go from being hung live, to going into these chillers. 15 minute to go from live, stunned, killed, picked feathers, cut oil gland, insides pulled, USDA checked, oil glands removed, and into the chiller. Super fast process.

[@mayn90s19]

@Redneck Hillbilly Yeah in the supermarket process. It does sit around and shit. Way more food spoils in transport. I was talking about the processing itself. It takes the course of a couple hours to be killed and packed nice and neatly in boxes.

[@toriless]

They do push that black rub a lot though.

[@shawngersdorf1683]

Guys! Thank you from beginning to end I saw endless insight. I'm almost zero on actual butchering. Super cool to see the breakdown. Obvious illustration on Grass vs Grain and, at end, enumeration of taste variations. I learned a lot about distinct cuts of beef as well as potential variances in grass and grain fed. I'm hungry! Thawing my t-bone because of you. I'll shop your site.

[@hvacexplained9341]

As a fellow Carnivore you guys take pride in your work. Love seeing the passion. 👏🇺🇸👏🇺🇸👏🇺🇸

[@TheBeardedButchers]

Either do it passionately, or not at all! 😉

[@hvacexplained9341]

@@TheBeardedButchers You got that right.

[@thetruthrover]

@@TheBeardedButchers not all all would be better.

[@carldearman1836]

Do u sell your beef to family

[@TheDwarburton]

@@thetruthrover Nobody lives free.

[@davelambardo6464]

My family has raised beef for our food for 40 years and we also sell a few every year. Ours are free range on decent size acrages .And I know that grain gets them tasty! So we will pen them and grain them before butcher somtimes. To be honest I hadn't looked into the differences as deep as this video. Goes. Good vid.

[@waynetate9895]

First I've heard of you guys. You just gained a sub and since you are only 40 minutes away you have also gained a customer.

[@TheBeardedButchers]

Woohoo! Double the blessings -- thank you! 😀

[@motoryacht-wannahave5502]

Very interesting to see the difference between these two animals, thanks for educating us all! Greatly enjoyable to watch and Your light banter and relaxed commentary is always a joy in Your videos! 😀

[@stevedone1958]

I have butchered and cooked thousands of steaks. Grain fed is absolutely the best for my taste and confirmed by the customers I fed. It also makes the marbling a lot more consistent. Great job on this video

[@vincentobrien7353]

Grass-fed just isn't the same.

[@chrisbutters4344]

This is true for cooking and taste. It still doesn’t change the fact that an animal that ate its natural diet will have a superior nutrient profile.

[@SailingCorina]

I agree. The grass fed has a wild taste to me which is why I don't like venison.

[@ricksanchez4813]

Grain fed definitely tastes better. I raise my own beef. I know I’m not using hormones and shit like that. They’re happy healthy cows and that’s good enough for beef. If I want to eat a lean healthy red meat I have venison.

[@chrisbutters4344]

@@ricksanchez4813 The primary selling point of grain fed beef is marbling and taste. The primary selling point of grass fed beef is that their digestive systems have coevolved with it and they absorb more nutrients from it as well as the environmental aspects of restorative grazing. The omega-3 to omega-6 ratio and zinc of animals who eat their natural diet is superior as well. Not only that, but they are literally eating something that would have been thrown away. Thus, their selling points are different to the point that they are a different food entirely. Doing a comparison based on only an attribute that suits one would be like comparing tennis to the NBA with leaping ability as the only criteria.

[@zman92630]

Anyone else digging how sharp their knives are? RESPECT!

[@ferspano73]

Spot on... I did my University thesis 20 years ago in raising cattle in arid land. Part of the thesis dealt with the difference between grain vs grass feeding process. This video blew my mind with the differences... thank you very much.

[@GustavoHernandez1]

Do you mind sharing the thesis name and if it is available for consult

[@ferspano73]

@@GustavoHernandez1 After the video I was looking for it but couldn't find it, as a friend also requested it. Once I find it, will let you know.

[@GustavoHernandez1]

@@ferspano73 thanks a lot man, I'd really appreciate it

[@yengsabio5315]

If you can make your manuscript available & accessible online, that would be great! Lots'a love, cheers, & Mabuhay, from tropical Philippines!

[@Praise___YaH]

HERE is the Original Semitic Text, what Moses REALLY wrote and it PROVES jesus is a LIE YaH The Heavenly FATHER was Who they Crucified for our sins and “HERE IS THE PROOF” From the Ancient Semitic Scroll: "Yad He Vav He" is what Moses wrote, when Moses asked YaH His Name (Exodus 3) Ancient Semitic Direct Translation Yad - "Behold The Hand" He - "Behold the Breath" Vav - "Behold The NAIL"

[@geoffap0]

My grandfather raised 2 yearling steers a year on grass and then finished with grain for 1 month and then butchered. Best beef I’ve ever had. Definitely going to try your seasoning!

[@TheBeardedButchers]

Good stuff!

[@paulbrownett3673]

I Like the Knife Work - I ran a Franchise butchery in NZ and my Master butcher not only differentiated between Grass and grain but whether it was Dairy Beef, Store Beef (i.e non dairy) and whether it was Heifer, Cow, Bull, Ox - or Cull. There was a lot of differences between animals and breeds

[@jackfullerton5762]

That's the display of a true business acumen for a devotion to the local customer.

[@JoSeeFuss]

You cannot replace a master butcher. I definitely love having a local butcher...

[@ah5721]

This is very informative thanks ! In Arizona I ate all grass fed beef and it was delicious ! I found the fat was not rubbery and and flavorless like regular beef. I actually enjoyed eating the fat on the grassfed. now I've kids it's harder to afford grass fed so its nice to be able to literally see the difference

[@Sharon-bo2se]

Excellent video. Grew up with grass fed off a ranch in the Chilcotin, British Columbia. We knew the best butcher I've ever seen. Proper aging, superb cutting, and careful cooking. Can't beat it. The nephew is learning the trade at a local top organic butcher, including local wagyu. Wants to work with hunters up country.

[@daliaodman2448]

Being a girl from Texas who loves red meat my mouth was watering. I always tell my kids that ground beef doesn’t taste like it did back in the day. I wished I lived near you guys. Great job!

[@liberTvalance]

Should also mention how long something is on grain. We used to grain our steers for 30 days but some feedlots do 60 days to 4 months. It was a really flavorful steak with some marbling. It doesn't have to be one or the other.

[@richardkoch8752]

AMEN!!!

[@davebolich]

We've been getting all of our beef from a Mennonite farm that is strictly grass-fed and not sprayed with citric acid. The feds brought the hammer down on Amos Miller who we used to get food from. The taste is unmatched by grocery store meats. Also started drinking raw milk and cream and now I'm hooked

[@emailgmail4169]

What effect did the raw milk have on your body?

[@davebolich]

@@emailgmail4169 No effect other than being more filling and delicious. I did notice I felt healthier but I can't assume it's just from milk.

[@ascendtoaesthetics]

try raw butter and cheese next 🥲🤤🧈🧀 why did feds get involved?

[@davebolich]

@@ascendtoaesthetics yeah they're both great also. It's amazing what real food actually tastes and feels like. Search Amos miller lancaster

[@brent9393]

Been drinking raw milk for 35 years from our farms dairy, freezers are full of hog and beef, basement full or canned vegetables, soups, and fruit. Not worried about food shortages at all here

[@candace3676]

This is a great video! As small farm commercial beef raisers, momma cows, we are always explaining grain vs grass-fed. Perfect vid.

[@azflyer2035]

Dude mad knife skills - you broke those two beef halves in no time. RESPECT

[@muhammadsubhani7420]

Honestly, your mastery as craftsman when you're conducting butcher cuts and carving is beautiful, and you educate naturally! Well done gentleman, great channel, got a subscriber, thank you!

[@tylerw.9100]

The Brazilians actually cut the Picana 'with" the grain before cooking/grilling. The idea being that you cut against the grain at the table.

[@MatthewJoyceAUS]

Yeah I noticed they cut it the wrong way as well.

[@artgeek1985]

Also, I always put two bricks in my grill to rest the skewers on, so the picanha cook with the fat on top and it renders down.

[@BOB-Route66Parrots]

So your saying there's a Brazilian ways to cut a steak :D

[@LucasMartin-im5ub]

They don't cut with or against the grain, but a cross cut. There is also a right and a left picanha, so those two have to be cut differently. Sometimes it's hard to tell which is which, especially if the fat cap is already removed.

[@440knowledge3]

Bangladeshi beef cutting so amazing system. click this link:kzbin.info/www/bejne/iYPTiZykjbKlatU

[@sadieesther9721]

Thank you for pointing out the differences between grass fed and grain fed animal husbandry practices. Grain fed cattle are only on grain for about 90 days.

[@Rickbluhm]

I appreciate how enthusiastic you guys are about your craft! I hope to get some beef from you all on the west coast. Thanks guys.

[@PastorHape]

The knife just cuts with ease, makes me want to have braai. What a specialist.

[@TheBeardedButchers]

Thanks! Our knives work like magic.

[@mandiewinberry2889]

Thanks for this. I learned a lot. The grass fed looks so much better. Having found a great butcher at my local farmers market this year who raises great grass fed beef and then dry ages it. The chuck roasts have become my favorite, it cooks in like a quarter the time of the same cut from the big grocery store. The flavor isn't even in the same ballpark, and I usually just salt it and cook it. It's good to see other great butchers offering thier peeps such great quality. I'm more and more convinced that we've got to get back to shopping local, ESPECIALLY for our food.

[@woodsmark0]

100 percent agree and I love the "gamie" flavor of grass fed...just tastes like it's real lol if that makes sense. I'm all for buying from local butchers and farmers, I also hope that they all stay afloat during these times because we need em.

[@mandiewinberry2889]

@@woodsmark0 Yes I'm telling anyone who is interested about the great foods I've found at the farmers market. My baby sister checked it out on my reccomendation, her family was having issues with store bought beef eggs and diary. Now they eat all they want of all three from the farmers market with zero issues. She's got her inlaws coming, too. I think the guy who owns the shop I get kratom and cbd from is going to buy half a cow from him. We were chatting and he's been looking for a better place to buy. LOL I guess I've gotten a little passionate about it.

[@woodsmark0]

@Mandie Winberry haha dang that's awesome! Especially the fact that you're helping multiple people by spreading the word and also keeping the family fed...does the farm your talking about have an online store or is it strictly local? Asking for myself lol.

[@mandiewinberry2889]

@@woodsmark0 they're all strickly local as far as I know. If you happen to be in north Mississippi...

[@woodsmark0]

@Mandie Winberry :/ No, I'm in Las Vegas. Kinda far from farmland.

[@Gdavis135]

What a great education in beef cuts and grass verses grain fed beef.

[@SwiftOnSports]

Love these videos, this channel, and how much care you guys seem to have for your profession and product. Just awesome.

[@bthyme]

Really informative. Thank you. But to me grass-fed beef tastes exactly like liver.

[@SheepDogDaddyUSA]

I literally started drooling when he was cutting those Ribeyes.

[@martturei4684]

LFJones3 Best steak on the carcass the marbled meat is juicy and tender if cooked properly

[@chuckwelch4195]

I started drooling right off the bat..lol

[@quintinmarsters1609]

Me too. Wife says what's for dinner. I said Steak 🥩

[@440knowledge3]

really Bangladeshi beef cutting so amazing system. click this link:kzbin.info/www/bejne/iYPTiZykjbKlatU

[@JosePerez-nc6id]

Who else wants to see a video from these guys along the lines of "what to look for in inferior cuts of beef"? The tip at 19:50 regarding the gristle line in that last NY Strip was one of my favorite points in this video.

[@samuelmorel5945]

This is probably one of the best channel I've come across recently. So informative and well filmed. Thank you for your work, cheers from Switzerland.

[@mmcalifornia8600]

Oddly satisfying to watch a professional who loves his craft work. Great video!

[@TheBeardedButchers]

Thank you very much!

[@jubei20111]

"Hey, its almost lunch time. How about I fire up that grill and put those picanha on". Now thats a place I want to work.

[@100ssgoku]

Need address please!

[@jack765ful]

Do you have a beard? Goat tee doesn’t count. 🤣

[@larrymaloney877]

Not after you see how sickly these folks become eating dead animals.

[@jack765ful]

@@larrymaloney877 These guys with beards have being at it for years. Look pretty healthy to me.

[@jacobgeorgian72]

@@larrymaloney877 I see tons of sickly looking vegans if that's what you mean. Some even look like ghouls.

[@jstephenalexander]

My whole youtube history consists of blacksmithing, butchering and Blender. This was art.

[@SA2004YG]

Check out curing and mushroom growing next

[@anvilsbane]

I’m glad you said “perceived” healthiness comparison.

[@HeyWatchMeGo]

Agreed!! Listen to Dr Jordan Peterson on Utube, and hear how he fixed numerous health problems by eating a 100% meat diet/NOTHING else...and a bunch of the beef he eats is grain fed. YES to skipping the some pesticides and other negative additives, but beef fat (and there's a lot more of it, obviously, on the grain fed) is most definitely healthy. It tastes great, and keeps you full/not hungry, a LOT longer. If you are fighting your weight, just eat more fatty meat, and avoid sugar and junk carbs like they are the plague, and they kinda ARE. Your body/blood pressure/hair/skin and weight will thank you for it... Also, you'll be in a very good mood, cause fat !tastes great. 🙂

[@El_Jefebbq]

I didn't realized that being a butcher is an Art till I watched this video 👌

[@suran396]

Oh, yeah, big time. Cutting my own venison and still trying to get good at it.

[@1TsuNami]

Like others have said, good to watch tradesmen doing what they passionate about. Very informative fellas. Thank you!