Buying Bulk Beef? Learn How to Buy Freezer Beef! The Bearded Butchers

People always ask, when I buy beef in bulk, how much can I expect to take home? There's a lot of ways to answer that question, so we're going to butcher a half a beef, custom style. In this video, you'll learn how much does a cow cost, how much does it cost to butcher a cow, all about bulk beef processing, and so much more!
Just to be clear, Whitefeather Meats does not do custom processing at all anymore, it's now only a retail operation. However, we do have many years of combined custom processing experience, so you won't get any better advice than what you'll get in this video.
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1:16 - Bearded Butcher Scott Perkins describes all of the ins and outs of freezer beef. There's no exact answer to how much eating meat you'll get when you buy freezer beef. Depending on the breed and how the animal was fed, you'll get different ratios of muscle to fat. When buying in bulk, you'll pay by the "hot carcass hanging weight". This means the animal was slaughtered and butchered. Immediately after, the carcass goes on a scale and that's what you'll pay for.
How long should you dry age beef? We recommend a minimum of 5 days but the sweet spot is about 12 days. 12 days is a sweet spot for tenderness and flavor without too much dryness.
17:13 - All of the steaks that you can expect from a front quarter of a beef vs the hind quarter of a beef. From there, Seth boxes up the beef and talks about the yield.
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[@canchadhandlethat872]

Being a butcher back in the day was such a prestigious and highly regarded profession. Thanks for bringing that back

[@DaisyIdes]

My late husband was a butcher. He learned meatcutting back in the early 70’s when all beef came in on hooks. Watching you guys brings back some good memories. My husband was a terrific cook. Our son is a top notch chef in the Boston area. Your videos bring back some great memories for me.

[@jonpascaniuc3871]

What restaurant is your son at is love to try it out

[@getinthespace7715]

Myself and a buddy have been splitting half a beef for a few years now. His uncle has a Cattle ranch. Great meat. Extremely convenient to stock up and fill a small chest freezer.

[@PaulPassarelli]

Early last year I bought an angus steer, grass fed, intended to weigh #1000 MOL when loaded onto the trailer for delivery to the butcher. The local farmer & I discussed the genetics of the steers she was raising that season, and what traits she had selected for. The original estimated schedule was for early November completion, but because of a very wet summer and the butchers schedule he stayed on the farm for until December and reached reached a full weight of #1050. After slaughter the hanging weight was #511. I picked up the hide later that day & delivered it to the Sebring Tannery. We had agreed that the carcass would hang and dry age for 40 days, which span over their Christmas/New years shutdown. After pickup I got #265 including liver, heart, tongue, but got gypped out of the cheeks that we had also asked for. #112 lbs of that was ground all in 2# plastic tube-bags. I feel like the butchers destroyed a lot of the value of the purchase. They split the carcass into quarters at some point prior to vacuum packaging the cuts, so there was some dried rind where there should not have been on the subprimals. I also had then set aside the the whole sub-primals for the rib-eye, NY strip, brisket, and tenderloins, so I could dry age them for additional time wrapped in collagen film. I made another trip to the butcher that day to pick them up fresh, the rest of the carcass was processed for freezing as we had agreed. The farmer had assured me that she used ultrasound to monitor the development of the steer, and that he was well marbled. The meat we received is literally the leanest meat I've ever seen! While I have no doubt that the meat I received was aged for the full 40 days, I also suspect that the beef I got was not the animal that I bought. My farmer will no longer do business with the butcher, as she received a number of complaints from her other customers. Something at the butcher changed. My farmer is the president of the "Xxxxxxx County" cattleman's association, so I'm inclined to trust here credentials. I honestly believe that my prime grade grass-fed hormone free animal was 'diverted' to another of the butcher's customers, and that I was given another animal in its place. I literally got less finished weight from a whole beef than you guys got from a half in this video, and my weight included the organs! Sorry for the long post. How about a video on finding a butcher I can trust not to screw me?

[@floydcash1694]

Grass fed has no marbling usually stringy and gamey taste to me. U got lied to.

[@PaulPassarelli]

@@floydcash1694 Well, that's not particularly helpful. I'm quite certain I was lied to. I think they substituted a smaller carcass after the slaughter, and my animal went to someone else. Of course I have no way to prove that. You are correct, the meat has no appreciable marbling. However, it is not stringy, if you don't care for the 'gamey' (poor choice of words) notes of well aged beef, then this is definitely not for you. It is well aged, and it also exceptionally tender despite the lack of fat. With 40 days of hanging, literally every cut has a pronounced dry-aged rich umami flavour. But that was my goal, so in that aspect the project was a success.

[@AB-ol5uz]

I'm still learning/researching stage but I'm curious why you accepted the order given it was well below the yield amount that you paid for.

[@PaulPassarelli]

@@AB-ol5uz Because I didn't know the weight until I got the meat home.

[@mikekarenconnely1056]

I feel like your producer set your expectations too high. If all the complaints were the same, I tend to lean towards the cattle were not to the standard set. I highly question the ability of a 1,000 grass fed animal to grade prime. Grass fed tends to be lean anyway and at only 1000 pounds, that animal did not have time to reach prime grade from my experience

[@nineteeneightyfour3680]

I am the fifth generation of my families cow herd. We always feed out a couple of steers and haul them to a small third generation slaughter house. I wish I was younger because I think a shop like you kids place would work well around Oklahoma City near where we are. I commend you all for taking such pride in the business. Also you two are great at working behind the camera. I think you’ll never run out of money because few will do what it takes to run a business like you all are. I just hope the government does not get anymore involved with regulating the small independents. Last thing, I have seen a lot of cattle cut up and done a couple years ago myself but I don’t think I have ever seen anyplace do as good of job as you guys do. Way to go bearded brothers. The one thing that goes well with a thick rare ribeye is a single malt scotch. I thank the good Lord there’s still a few like you all left. I have a hunch you also put your family first and maybe even home school you kids. If not you should.

[@flyhead5972]

Best “public service” video in these hard economic times. Totally informative and educational. 👍🏼👍🏼👍🏼🇺🇸🇺🇸🇺🇸

[@TheAdamStricker]

I also arrived here looking for a place to buy some meat for my family because our country is falling apart. I’m very impressed with your operation, your personalities and your work ethics. Keep on feeding us Americans.

[@eclipsez0r]

Welcome newbie

[@Mike45-47Q]

Where do you live? I run a small operation. I could be just the guy you need. 😊

[@robschienle2440]

@@Mike45-47QI live in GA are you close?

[@Mike45-47Q]

@@robschienle2440 Nope... Indiana haha

[@FarFromAvgJoe]

@@robschienle2440 I'm in GA as well and I've found many options, even local ones. Pricing is nearly as crazy as the grocery stores though. $4500+ for a whole.

[@rosebud_blooming]

I wish these places were everywhere such quality and pride in what you do. I love this content. Super informative thanks

[@TheBeardedButchers]

Appreciate the kind comment, Camille 🙏

[@bobboyoop1141]

10 minutes in and decided this was one of the best Bearded videos if not on whole Internet given current economics! You guys are awesome! When I had growing kids/stepkids, I was fortunate to live in Iowa and worked with farmers and hunters and got our meat this way. Still great knowing feeding and specific locker abilities. Until pandemic I never paid more than $4/lb AVERAGE for any meat which includes, cuts, burger, jerky, sticks, sausage. For laymen, this is fantastic as all your videos are!

[@josephschulte1073]

My cousin once tried that argument of "I can find ground beef for less than that" which was easily shut down with "Find me a $4 t-bone and stew meat as well.."

[@davidbuben3262]

I concur.

[@jonarias6441]

5.50 lb right now in Central Cal

[@markgrove2030]

@Blue Collar Travel Also a Hawkeye yup we HAVE meat but for past 2 yrs we are having lots of trouble BUYING it. We all kind of understood the problem re packing plants being redone for Covid. Fine. But by now this surely should have been fixed/paid for(by meat packers) and costs dropping back to normal levels. Ain't happening. Many if not all products are priced WAY past the need Covid caused. Shame on em....

[@davegreazel6596]

I said the same thing!

[@kimberlywilliams1166]

Arrived here by mistake, stayed, and subscribed for the education. Outstanding channel.

[@truthboy1464]

Alpha draco reptilian psycho race impersonating mankind...

[@user-pw7xw6dw3q]

That it is. There is one problem though. I want knives that they have.

[@brendabergstrom-graf6729]

I’ve not ordered bulk before so I would like to ask a few questions to make sure I get it right: 1. Ask when ordering if I’m paying for hot weight, aged weight or end weight and if it includes cutting and packaging. 2. Tell them if I want half of half (half of front and back) or just front or back when ordering a half. 3. Specify if I want organs and off cut bones and fat and how they are priced (I’m assuming it would be good to ask the pricing of those items) 4. If I want bone in or deboned and the price difference 5. How thick I want the cuts. 6. How much I want in hamburger pattys or straight up ground. 7. Is the cow a dairy cow or “Angus”. I watched the video twice and since butcher ordering is new to me, I still feel a bit like when I try to speak “butcherese” I’m going to sound like tourist. Any other questions I should ask that would be important?

[@GopherYourself-qd5dr]

Hello not being rude but he liteallly answered all your questions specific prices will depend on butcher and area ofc he cant give his prices

[@mikekarenconnely1056]

@@GopherYourself-qd5dr it actually is rude. There is nothing wrong with asking clarifying questions

[@mikekarenconnely1056]

All are questions that you should ask for the best experience with bulk beef.

[@mikekarenconnely1056]

@Laurence O'Connor and it doesn’t pay as well as retail does it?

[@davidcole1463]

I did a half of a half when I was in North Dakota and cut my cost by 75% across the board… averaged $3.50 perpound (ish) for everything from ground to T-bones.

[@jeffholverson8294]

I really want to thank you guys for taking me back several years to when my parents used to buy a half a beef for a quarter of a beef. I never planned to be at a point in my life where I couldn't do that or afford that. Disabled veteran didn't retire very well and I'm pretty broke up. When I watch your channel it reminds me of what it was like to have a freezer full of beef and a butcher you could trust and rely on. You guys are so wonderful thank you for keeping that ancient and traditional life alive. I'm real tired of beef under cellophane and over styrofoam but right now I can get some pretty good deals in the day old section and once in a while I can even get a piece of prime meat that way. I wish you guys had an online store where I could buy a quarter from you and I would save my money up and do that if you deliver to Wyomings Southwest. I'd go without for a while to have a freezer full of good actually cut beef. But most importantly thank you guys for what you do and keeping a tradition alive that's dying faster than the honey bees on the farm. Please stay safe and keep up the great work.

[@TheBeardedButchers]

Thank you so much for sharing this and for your service, Jeff. 🙏 We appreciate the heart-felt comment.

[@GregoryEsman]

@@TheBeardedButchers What doesn't impact your profit margins much will mean the world to that man. Create an order for him

[@colliecoform4854]

@@GregoryEsman I'd gladly chip in to help with the cost. I'm sure others would also.

[@hunterklemz0597]

@@TheBeardedButchers send him a little care package

[@ninabeverly6821]

@@colliecoform4854 I, too, would contribute.

[@whiskeytunes]

I love to see this. As a rancher, I try to finish out 10 to 12 animals for friends, family and neighbors. This is the perfect video for anyone wanting to set up a farm to table situation.

[@iclickedbecauseiamtiredofs4630]

Hello I'd love to get a grill that pre sears before it comes to table for your orders. Thank you 🙏

[@michaelthurber2660]

Farmers are the salt of this earth. They are the creators of sustenance for us all. Bless a farmer....

[@paulbarnhart3238]

Hey guys! I live in a small rural town in North Dakota and my neighbor is a farmer/rancher. I am a city boy but everyone out here has taken my family in with open arms. Last month, I bough a cow from my neighbor (black Angus). He tried to walk me through this process but I wish I would've watched this before. Great info and I know, for people like me, buying a cow can be intimidating. This video is great. If you are considering buying a half cow, quarter, whatever this video is legit. Just copy what they say! Great video boys!

[@13LavenderRose]

Just wanted to say that this was insanely helpful for me. I've been thinking about purchasing bulk meat this way (either half a cow/pig or full) and I wasn't sure how it worked out and what I could get. Now I have a much better idea of what I can get with the money I'd be spending on said purchase!

[@JArtMiller]

My family has been seasonally custom processing beef and pork for 50 years, now in our fourth generation. I have thoroughly enjoyed this channel. It was my Dad's dream to have a retail store like Whitefeather, but that wasn't realized. I am slowly passing the torch to my son to carry on this nearly lost art. I've told him, if I pass from this Earth before he's absorbed it all, refer to this channel.

[@JArtMiller]

I realized we’re in our fourth generation, edited the comment and lost the highlight. Sorry about that.

[@saynotop2w]

I worked for a national grocery supermarket chain. They put me in the meat dept without a real training, the only thing I got from them was a 30 minute online course that told me that knives are dangerous. I have been looking online to get familiarize myself with the different cuts and your channel really helps.

[@reece1929]

😂😂🤣 Sounds like the same amount of training I received from Walmart. "Never leave your mop bucket in the middle of the aisle."

[@B.V.Luminous]

'Don't use a chair as a stool or ladder.'

[@TheSoopahamma]

I love that you guys have shared a trade that has gotten away from customer detail . Thank you for taking the time to explain everything . You guy are upfront with alot and i wish i lived closer to get your cuts . I have a pretty good butcher and support the local service . I love your seasonings . Keep it up guys and thank you !

[@TheBeardedButchers]

Thank you so much, have a great week!

[@kwbarron]

This brought back a lot of memories. I grew up spending a lot of time in a butcher shop, since my mom was a meat wrapper for 30+ years. Really great looking operation you guys have, and you are so good at it, that you make it look easy.

[@TheBeardedButchers]

Very cool!

[@brianw572]

Scott and Seth I never thought you could outdo yourselves with your content. All your Vlogs I have watched were great and informative, this one I think is the best. My wife and I have been thinking of buying a 1/4 or 1/2 a cow and this video was extremely helpful in understanding what we will get to put in our freezer. Thanks again for the great content and look forward to more from you guys. In response to your Instagram post this morning, screw the haters. A lot of those people are just ticked off at the world and are only brave behind their screens. Keep up the great content because you guys are offering a great service by your detailed Vlogs on butchering.

[@TheBeardedButchers]

Right on, Brian! Thank you for the empowering comment. We're really glad our video can help you and your wife in making a well-informed purchase 🙏

[@gregrupar135]

If you can afford it get half or full

[@brianw572]

@@gregrupar135 Thanks, we were leaning more towards a half.

[@iclickedbecauseiamtiredofs4630]

@@TheBeardedButchers I want to be brave like I was may I work for you for free please 🙏. Also do you just sell the FAT

[@fesalmohamed1660]

@@TheBeardedButchers good 👍 work . Inshallah sacsecful I'm a Muslim p.r.h Mohammad Sallallahualehe Wassallam 🇸🇦🇸🇦 India from 🥰🥰

[@WorldwideDarts]

Once again you guys kill it. Obviously you guys are a wealth of knowledge but the reason I watch is because you both find a way to convey that info in a very easy to understand way. This is a GREAT video

[@TheBeardedButchers]

This means a lot - we're honored! 🙏

[@SuperJupiter9]

You guys are nailing it again. Very straightfoward informative with all the necessary details in an understandable and clear vocabulary, I've learned a lot from this one. Keep on the nice work.

[@mean45acp]

I have been buying half steer for years. I have been in the shop while it was being processed, since it was a friend's shop. This is without a doubt the BEST video I have ever seen on what the customer gets when you buy a half steer. I LOVE the fact you showed the NASTIEST job, SCRAPING the cuts of steaks, I usually do this part to help out and save my butcher time. I also help run the grinder and the presser. My personal favorite thing to do is the vacuum sealing!!! With out a doubt the best way to put up ANY type of meat!! Loved how you cut the bone edges to NOT CUT the vacuum seal bag. Now to watch the HOG video!!!

[@TheBeardedButchers]

That is just wonderful. We appreciate your sharing!

[@ditzydoo4378]

Over the years, my family raised Charolais-Angus cross cattle as our 4-H project beef steer's. Our feed conversion was always well below 3-to-1. 3-pounds feed would convert to 1-pound beef weight. The breed was always tops in carcass class post kill My brothers steer once had an 18.5-inch Ribeye, all without any growth hormones. This related to USDA Prime to Prime/Choice levels of quality and a very, very tasty meat.

[@juancontreras4914]

You’re right! This is an excellent cross!

[@ditzydoo4378]

@@juancontreras4914 Yep, the hair may look like smoke stained white, but as they say. Don't judge a book by it's cover, or hide.

[@vwtype3]

My apartment neighbor in college had us over for dinner once and they served steak that was from a cow that she had raised. She ate that steak with a tear in her eye, but it was the best damn steak I've ever had. We teased her (friendly and lovingly) that we could taste the love. I've always wanted to buy a half ever since; we will soon.

[@dianemicheleaux4107]

Unreal, how timely you guys are with this subject. I'm in the process of "preparing" to buy a half beef. Frankly, I was PARALYZED with fear of making the wrong decision about what cuts to ask for and the process in general. THANK YOU!!!!!!!!!

[@TheBeardedButchers]

We read your mind, Diane 😉

[@shouse94]

It's beef, it's not a life decision :)

[@elizabethjansen2684]

@@shouse94 it's also money, you're not thinking

[@Baydanzer]

Try to not overthink it. But think about what cuts you like to eat. Also don't be afraid to try a cut you've never tried before. No matter what, it's beef and you will eat it, one way or another. We personally use more burger and steaks so we do most of our cuts that way. We do do some roasts but not a lot. Maybe 10 total on a whole beef. I don't do beef stew cuts cuz I can always make those from a steak or roast. Same with fajita meat. Just think about what you use the most of and remember you can always turn a roast or steak into stew chunks or fajita or canning meat. Good luck and hope your happy with your purchase

[@rogerdoger9939]

@@elizabethjansen2684 It's really easy. Tell the butcher " best cuts" every else grind. Unless you want a brisket. That would be ground if you don't ask for it.

[@ArmandSalmon]

Beef shares are something I only learned about in the past 2 years and have still yet to purchase. Your video definitely helped educate on the process and what to expect regarding weight loss, cuts, etc. Great job.

[@bearvonsteuben9675]

Extremely helpful, guys. I have my first quarter arriving tomorrow, and I just couldn’t envision how much freezer space would be needed. My cut sheet was pretty similar, so seeing what mixing the front and back with the other buyer will yield is great. Excellent video, and I thank you!

[@hagggle3727]

Crazy to see how y’all have blown up on KZbin. I remember when y’all were just a local to me butcher with 100k subscribers. Happy for all of you, keep up the great work

[@TheBeardedButchers]

Appreciate that!

[@iclickedbecauseiamtiredofs4630]

@@TheBeardedButchers hello I will drive your meat tell me when or where

[@shawnslaugh]

You guys are great. I am in Southern Utah and we are losing custom butcher shops like crazy due to owners getting old. I have worked for the County here and gov. my whole life since finishing college. I have always grown up butchering my own game hunting and helping be the friend butcher for others along the way out of my garage. I also brain tan deer hides ( like the traditional native way ). Ive had a lot of local people mention to me since demand is so high here to open a legitimate shop. It never hit me until these last few months to step out of the security of a "check". But I have been traveling to still running shops now and helping while getting time in seeing things that I'd do or change. I am now drawing up plans and deciding to go to what we call custom exempt for now which is a little more laid back but hope to one day transfer in to state or USDA. I appreciate all you do for this. If your ever in southern Utah please look us up. Your welcome here any time- Shawn & Abby Slaugh.

[@Baydanzer]

I've been tossing around the same idea. I already (well me and hubby) do our own beef, pork, meat chicken, rabbit, turkey, duck and wild game. I'd love to have a custom shop (exempt) to do others personal animals. So many regulations for USDA but you can charge more and you can sell individual cuts if your USDA. Good luck to you on your adventure!

[@repentoryouwilllikewiseper8741]

Repent to Jesus Christ “Devote yourselves to prayer, being watchful and thankful.” ‭‭Colossians‬ ‭4:2‬ ‭NIV‬‬ h

[@christophersaucier928]

Where in Southern Utah?

[@shawnslaugh]

@@christophersaucier928 it is going to be in cedar city ut

[@rogerdoger9939]

May your venture be fulfilling. We need more local shops.

[@coreys.4778]

Man, thank you guys so much for doing these videos. I love buying pork and beef from local butchers(usually Amish or menonites). Been thinking of doing the raising and butchering myself and your videos help a ton on the butchering end

[@geometric5103]

You guys are great, very professional and masters at what you do. Educating us is a bonus.

[@martinwoodworking]

My local university teaches Retail Meat Cutting so we have access to cheaper meat as the students learn. Right now we can get it at $4.65, cut, wrapped, and frozen. The beef are local raised as well.

[@whachonameisman8759]

Where would this be? I .ight be willing to travel for those prices.

[@martinwoodworking]

@@whachonameisman8759 sorry, that’s in Western Canada

[@rogerdoger9939]

@@whachonameisman8759 Contact your State university system. If the have an Agriculture program, they may have a butcher class also.

[@jobaytube]

the beard net catches my attention, this is good for cleanliness and sanitation purposes.

[@TheBeardedButchers]

Very true. Safety, hygiene, and sanitation comes first ✅

[@Trixdee]

Hello to the Bearded Butchers. I appreciate Seth and Scott showing us and explaining to us the ways meat is processed and cut and the work and detail it takes to provide the best quality of meat for their customers. 👍

[@jenniferwhitewolf3784]

Wonderful video! I might point out that some customers might want all the fat trimmings, like me. All that fat can be put in the oven at low and rendered.. the oil that separates is fantastic for all cooking purposes ( as is bear fat). The crisps left after rendering are ideal as supplement for dog food too. Heart and liver and tongue are superb eating.. The skull has some really fine meat to take off.. cheek meat is among the very best on the entire animal, and the yield is very low.. a true delicacy. If you have dogs have the tripe washed and saved as well. It has little flavor and is tough but it is excellent nutrient for the dogs. In Asia, the tripe is served with flavor dense soups, and well cooked to tenderize. I often order it at authentic Chinese Hot Pot.. but it is difficult for most western cooks to use, but easily prepared for the dogs. Trotters are often overlooked. Boned and slow cooked, they offer another opportunity to increase your percentage with excellent meat. The raw bones, if not saw split to bake for marrow, and if large enough, are all good with the dogs as teeth cleaning chew toys.

[@patrickspino5941]

City boy here who's beyond grateful for the education inherent in all your videos. Thank you very very much! Incidentally, your Father's amazing teaching skills have inevitably served to educate hundreds of thousands of us for which we're most grateful! Once again, thank you, Bearded one's!

[@TheBeardedButchers]

Much appreciated, Patrick! We owe it all to our father! 💪

[@wesleyholmes3316]

This is what is needed in hour crountry . This is THE USA. NABERHOOD MEAT MARKIT . LOVE IT . THANKS YOU GUYS

[@crooksight]

Awesome to see the trade in an honest straightforward depiction as I lived it back in the day . A forgotten prideful vocation, pretty much forgotten with todays boxed beef ! Thanks guys 😎

[@jaybo516]

Really appreciate y'all breaking this down in explanation. I bought a half earlier in the year for the first time ever but y'all explained it so much better . Not to mention the packaging looks so much better ( vacuumed sealed ) !! I mean it's all good & I pretty much got all the cuts you explained but will definitely have it vacuumed sealed next time . I did however rotate all my packaged cuts & grind( butchers paper) throughout the freeze process . Thanks again for the content !!

[@ronwatson4902]

You guys just keep getting better. Thanks for your skill,your honest straightforward information and your transparency in the way you present your business.There are none better.Period!

[@altec8100]

I just want to say thank you guys for all this helpful knowledge! My friend was ripped off last summer by a "friend and dad" when they split the cow "evenly 3 ways". My friend was told the brisket, chuck and fillet were all turned into ground beef...he got a few rib steaks, lower end roast and ground beef. I was able to educate him a little by showing him these vids that his "friend" had probably taken advantage of him by taking all the good cuts and made him pay the same for the less wanted cuts. I am now looking at getting a cow this summer to split between him and i properly.

[@rogerdoger9939]

What a bummer to have a 'friend' like that. I have been splitting an animal with a 3 other people for about 6 years. I have it processed as 2 halves. Then I split the halves into quarters. I have never thought about shorting the others on a cut. If anything, I take the lesser amount. But then, nobody wants the organ meat. So I get to keep that!

[@meddeck]

I am in Texas and looking for a few people to do this with. I hope I do not get played

[@bullhockie65]

Thank you for the lesson, we've already purchased our first whole cow, and now we're educated on how to make sure we get the best deal in the future! Awesome job!

[@laura01234]

I’ve been buying my beef in bulk for about 5 years now. Thank you for breaking down in video what I’m actually buying and how it’s processed with cuts and options. I really appreciate your wisdom!

[@Rageplant1]

I bought my first half of beef last year. Was the best decision I made, super high quality and turned out quite cheap compared to anything I buy in the store. It hurt to spend the $1600 up front but got tons of great meals from it

[@TheBeardedButchers]

That's nice to hear, Darin. Can really save you a lot!

[@andyjones9386]

Same here.The meat was wonderful and I'll certainly do it again.Better quality and a much better price.

[@Rageplant1]

@@andyjones9386 that was my experience too. We've got another half in processing now for this year. With meat prices going the way they are I'm happy to lock in my price

[@albertoramon226]

Im curious and also think it would give us city folks an incentive to make the investment. $1600 that would be roughly like how much more if one piece buys it at meat dept?? My guess close to 2900?

[@michael_177]

@@albertoramon226 Honestly this doesn't seem worth it. Just go to the store and buy some meat.

[@sambrooks9599]

My father was a ‘meat cutter’ for local grocery stores. Hardly the same as what you all do, but nevertheless, I appreciate it. All of it. Thanks!

[@TheBeardedButchers]

Thanks for sharing, Sam! We're sure your dad has crazy knife-skills too! 💪

[@beccagee5905]

My dad was a butcher at a meat packing house, from on the hoof to packaged. He taught me how to buy a whole chicken, and break it down, then package and put in the freezer. I saved money while my children were growing up, by breaking down a whole bird myself.

[@SupermodelKara]

This is fantastic! Thank you so much for making this video, it's so informative! I'm getting ready to purchase a show steer from an FFA student and this helps me know what to expect.

[@cobaka5061]

I've learned more about beef in just a few of your videos than I ever thought could be known about beef. I love it even more now.

[@TheBeardedButchers]

We all love beef more now 🍖

[@Ras7685]

What a coincidence , my son and I just went halves on a beef and we are sooo disappointed . We would have given up quantity if we could have gotten better quality . We will listen to you guys on how to "NOT" get screwed !

[@TSB43]

What exactly was the issues

[@alexhtre7500]

What was wrong with your quality? I'm curious on how a butcher screws up quality?

[@beccagee5905]

Angus is great beef.

[@beccagee5905]

@@alexhtre7500 I'm sure he means the type of beef, such as Angus beef is great quality for eating. My dad bought a Angus calf, put it on his cousin's property who fed and cared for it, and they split the beef. Best tasting beef ever.

[@TheCripeCrew]

I bought my first 1/2 beef last year and I was that uneducated customer that wastes the butcher’s time filling out the cut sheet. I’m about to order my next 1/2 beef in about a month and thanks to your videos I feel much more confident about my choices. I thank you and I’m sure the butcher taking my order thanks you too.

[@rogerdoger9939]

Although I have been buying beef like this off and on for 20 years, it took me less than 5 minutes the other day. I just do a "standard" order. Almost exactly as they processed it in this video.

[@darrykearns167]

You guys did a good job on this video! Ive raised or have bought beef for most of my life (and im not a spring chicken) and I know the ways of cutting beef and such but you missed one important thing. Ive sold beef and people always complain I got X amount of pounds but I paid for Z. What people dont understand is you pay the farmer for what is hanging there period, as well as the butcher. If you dont take fat to feed the birds or all the soup bones etc you are still paying for that. I believe it was 68% cut to weight on this thats good and if you took all of those items you could get as high as 75%. All in all I have always said you pay for good beef at the rate of good hamburger but your steaks and roasts cost the same as hamburger at that point. You pay for the waste but $3.50 a pound (as I just bought a half and everyone is paid) is better than paying $4.99 to the store for hamburger :) BEARDED GOOD JOB ON THE VIDEO!

[@scissordub]

Hi there Darry, great input! Can I ask, who did you buy a half from for $3.50/lb!!!??? I am looking everywhere I can here in Oregon and $4.90 is the best I can find so far.

[@cucvfarmer]

Thank you for this!!! I grew up on a farm and my dad always had down cows butchered out. He never told us on how he had it cut up. This is going to be big help to my wife and I when we buy a half of a beef.

[@SomeGuyFromOttawa]

Love how well you educate your viewers! You all Rock!

[@donaldwindland]

My family used to do this for a living just like you are showing here. This is the easiest way I have heard this explained to what happens at a processor. Best video on the channel, and timely for today's issues.

[@bleeke69]

I cant explain how helpful and how many questions i have had over the years. I have learned so much from you guys over the last few years. Thank you!

[@TheBeardedButchers]

Glad we can help, thank you!!

[@mrgoodtimes05]

Thank you guys, for being so transparent with being a butcher. The information you share in all the videos is very understandable. I've had so many questions over the years about the processing side. With just a few of y'all's video's I don't have to wonder now. Keep up the great work guys and girls. Thank you

[@TheBeardedButchers]

Thanks for watching!

[@cfergusn]

I am pleased to see that after 20 years of being out of cattle and returning again, the numbers are still close and accurate. Awesome work gents, thank you.

[@comictrio]

Thank you for being honest and passing this knowledge on to others.

[@atheeragoubi4481]

Always loved your videos but this one tops it all, I always known you as professional this video proved you’re professionals with knowledge of what people want and professionals with honesty, Conscious and care , my family loves you guys 🇺🇸

[@danschneider7369]

Absolutely love learning from you guys. Such pros!

[@codycumming6288]

I started buying my beef in bulk 4 years ago when I really started getting into weight lifting, saved me a ton of money. I get 2 hind quarters at a time 3-4 times a year, hinds work out better for what myself and my family eat.

[@mommagator9899]

Phenomenal video guys! Absolutely outstanding information. Seeing the front and hind quarters laid out in their respective cuts at the end was most impressive and really provides a great visual for folks to see and understand the cuts they would be choosing as well as the freezer space required. Thank you for this video.

[@ashleecrawford8395]

This was exactly what I came to KZbin looking for! You nailed it!!! Thank you 🙌🏼

[@kellyoconnor7896]

I have seen a hell of a lot of the videos on this channel over the past 2 years and I am yet to find one that is boring in any way. I have never watched half a video. I am fully interested from start to finish with every single video. Great work guys and great video.

[@mike196425]

I would never have known any of this, we are wanting to buy a half a beef and had no clue how to even get started. Thank you for this video

[@TheBeardedButchers]

Now you do, Mike! And that's exactly our goal - to share our knowledge with the crowd! 🙏

[@macleanclassics]

Helped me too !

[@rogerdoger9939]

Your butcher should be able to walk you through it with ease. I was on the phone for less than 5 minutes yesterday. I just use the "house standard". Almost exactly as they showed in this video.

[@nathanvenz3514]

I work at a local meat locker. We process about 45 custom beef and 40 custom hogs a week. You guys do a great job explaining everything. You left out how physically demanding the job is. Custom processing is the best way to get the most bang for your buck

[@TheBeardedButchers]

Thanks for the nice comment, Nathan! As someone working on the same trade, do you have any tips you can share? 😁

[@JohnBreedyJr]

You fellas have definitely made this an Art to watch! I watch just to hear you speak in such a clear and informative way.

[@TheBeardedButchers]

Wow, thank you!

[@sixfourhim]

We sell a few beef every year and this was an excellent video and VERY informative. I have shared with several peeps and keep up the good work!

[@Rudevette]

This is pretty much how I get my whole beef at my local butcher. They’re raised at a small hobby farm by my friend, and processed at a local butcher shop that’s over a hundred years old. I get all bulk ground beef in 1.5 pound tubes and make my own patty’s at home. Meat all packaged in butcher paper is how all of the butchers around here do it. Then they send it home in banana boxes from the local grocery store.👍🏻

[@joseortiz5965]

Lol , I was going to say , you must live around Hillary Florida. I picked up many of banana boxes full of meat. Thanks for the memories.

[@tiwariamrita3593]

Kbi tere ma bap ko b kha nich

[@rogerdoger9939]

@@joseortiz5965 I like to use apple boxes. :)

[@jeraldsikes6186]

Typically how many lbs of ground beef do you take home?

[@Rudevette]

@@jeraldsikes6186 around 500 I think. Last one was 712 hanging

[@stevedoy796]

As a chef based in the UK, love the videos you guys make, the ideas that come to mind just by looking at the cuts

[@DShirleyLoans]

This is one of the best videos you guys have done. I have been buying a half beef and half hog a year for about 15 years and I learned a lot, thanks for the valuable content.

[@TheBeardedButchers]

That is awesome!

[@morganjenkins3965]

Really nice job on this video guys!! Way to set the standard for others to follow.

[@stephenvenerable5078]

Finally, a video I can enjoy, learn and trust. One of your best in my opinion. Thanks

[@tiffanyguynn8852]

You guys just explained everything I try to tell folks on animals!!! Love it

[@motorcitylady13]

Well, this video answers a lot of questions. We have a family of 4 generations equalling 9 people living together. Only one is a child. I have pondered if a half would feed us for long. Also if we would need two freezers for a half order. Thanks so much for this amazingly informative video.

[@jimv3352]

This explains exactly why I usually buy a whole beef and would never buy less than 1/2 a beef. And I always buy a locally grown beef and have it butchered by my local butcher that I know and trust! Build a good relationship with your local butcher and he will hook you up with a good source of quality beef and provide you with excellent cuts of great meat!

[@heavyq]

My grandpa used to raise Angus cattle here in Montana before he passed away. We'd buy half a beef from him every year (he'd give us a ridiculous discount, like $2/pound) and we'd have steaks and burger meat for the whole year. My wife and I just bought a new house and I'll finally have a garage that I can put a freezer in. I'm excited to call up the local butcher shop and be able to not have to worry about meat for my family for the year.

[@bretmartel7469]

I've been looking at getting a side of beef exactly like this from a local farmer. I'm looking at $5/lb hanging weight, so this was amazing info. Thank you

[@williammatthews2948]

Information like this makes me appreciate butchers more than ever. Thanks for the education.

[@cuznclive2236]

Thank you! Your hope came to fruition; I learned what to ask to avoid another bad experience.

[@anthonybrown-xm1zm]

Very informative for a city man. I’ve wondered for years how it works. Thank you so much

[@jamesmoore768]

This is one y’all’s best videos! Nobody can compete with Y’all period! Thanks Guys! 👍🇺🇸

[@stunna1050]

Love this stuff. We found a local ranch that sells bulk grass fed and finished beef. And they sell it all, nose to tail. Liver, bones marrow, tongue and of course beef cuts.

[@positronixartandlife4545]

This came up in a random recommendation and I cannot stress enough how useful all this detail was. I've been thinking about going in on buying a portion of a cow/a cow share and having all the information presented here is brilliant. Based on what you displayed here from a half cow and what I'm seeing locally I'd be getting about 1/20th of a cow based on weight which probably suits me as we don't have nearly as much space to store it all :D Definitely helpful to see it all laid out and visualise how much you might get

[@TheBeardedButchers]

We're so glad KZbin Algorithm brought you here! Welcome aboard and enjoy our videos. 😉

[@ronniewilliams6400]

Another awesome video, This answered a lot of my questions. I have bought a half that will be processed in a few months, now I know the right questions to ask.

[@sclivestock5943]

Excellent video. We raise and sell grass fed beef in Alberta Canada. The biggest issue is explaining how the breakdown works. HHW to freezer weight etc. I will be using your video to educate customers. Especially coming from the bearded butchers. Thanks.

[@benparry5318]

I've been splitting a half with the old boy next door for the last few years. This year I took the road trip to PEI to help with the cut/wrap/pack process. It was super interesting to watch the boys cut the meat. Bonus was that I got to specify the cuts I wanted and they were super accommodating. Also got them to peel out several briskets for me (all told we brought back 4.5 beef for a bunch of people). So I ended up making out really well.

[@sclivestock5943]

@@benparry5318 hey Ben if your in need of Angus grass fed beef we process every October. Always remember beef it’s what’s for dinner.

[@shashakeeleh5468]

Oh thank you for this video! I was looking at buying at least a quarter from a local wondering what is what. Will have to watch this again to really get it down pat, but so grateful I don't have to stress anyone out now, most of all me!

[@carinrichardson]

I loved this video! I had no clue how this worked and people I contacted to buy from did not know how to answer my questions in a way a newbie could understand. Plus, you guys are really easy to look at, lol!

[@cathypayton4804]

You guys are awesome and very informative. Just put my half beef in the freezer yesterday 👍👍

[@davidturner8472]

Really great video. Very informative and we can see what is involved in processing a beef.

[@marcbellucci2469]

Fascinating and exceptionally informative tutorial; thank you. I have always wondered about this process and am a more informed consumer for your effort.

[@joeclemmons3208]

Great information as well as entertaining. We have been buying a half for a few years now. MUCH BETTER beef as well as lower cost. Hopefully, it helps out the local farmers as well.

[@BonzoGal1980]

I have an amazing butcher here in Pennsy where I live who get their beef from Lancaster county. This is going to be a HUGE help in me deciding what I want in one of their freezer packs.

[@baldwinosko6278]

Man that’s a Lotta beef and you guys You guys are really bad ass helping people out like this I sure enjoy your videos please keep up the good work and you guys are the best I have ever seen thank you for everything you do for the community

[@Bears58]

My mother and I bought a half a cow many years ago. That was 30 or so years ago so it was very informative to watch your KZbin video. Thank you

[@joelast7919]

My son in law and I watch all your videos, this one was perfect timing. Just got my name on the wait list at my local butcher shop. This was very very helpful. Thanks for sharing, even when you guys don’t even do this anymore!!👍👍👍

[@TheBeardedButchers]

That is awesome, Joe!

[@matthickmott6143]

Almost perfect. Me, like several others that have commented here, would love to see that cut sheet that had the counts/sizes/info you used for this example so that we can match it against what was on the table. So close! I snipped the pic of it, but it came out blurry when stretching it. I've spent multiple hours building out a spreadsheet trying to replicate it. I have half a notion to put a team together and build a small app that would guide people thru all the choices, then market it to butchers to list available options & prices. Good side job when I retire and fish aren't biting.

[@rogerdoger9939]

In the 15+ years I have been buying beef from a butcher, I have never seen a "cut sheet". I always go with " best steaks and roasts. Grind the rest". From that the butcher asked if I want round steaks, and then if I want them tenderized. Also, if I want a brisket. Then, how big the roasts, 2-3lb, how thick the steaks, and size of the ground beef packages. I take about 2 minutes on the phone if that. I take the heart, liver and tongue.

[@Agenda21Truth1]

It would have been nice to know the end Dollar Amount to give people a god idea of what you'll be spending. So close!😉

[@benbudoff8132]

Wow, so much good information! Been a city boy my whole life, just buying cuts at the grocery store, but you are helping me realize where it all comes from and giving me confidence to find a local rancher here in Colorado and get a custom order!

[@TheBeardedButchers]

You got this, Ben! Feel free to use our videos for reference!

[@XvSKINNYvX]

Best beer you've ever had I promise. Did the same thing out here in NM, never looked back

[@flakraker2112]

I must admit this was by far the best video i have ever watched for education on beef either by the bearded butchers or other. These guys and yes i mean u dudes are the best end to end instructors of beef. I would call u guys ambassadors of beef land, or the ministers of meat!! Wow u an so blown away by this video. Thank u guys very much and keep up the damn good ministering.. i will watch almost all ur stuff now. Some i cud care less about but this was epic!!

[@johntaylor6136]

This information is PRICELESS! I’m a member of several Facebook butchering and DIY processing groups and these kinds of questions are asked daily. This was an EXCELLENT video from start to finish that should help thousands of people. I worked in the meat processing industry 15 years ago and from my experience you guys run a tight ship. You can tell you have the experience from the little things like labeling the boxes with the number of boxes per customer. I have watched most of you videos and you guys are pros. Keep up the great work and awesome content.

[@TheBeardedButchers]

Really honored for such praises, John! 🙏