How Master Butcher John Ratliff Is Making New York’s Best Salami - Prime Time

Ends Meat, in Industry City Brooklyn, is the home to some of NY's best whole animal charcuterie. Join hosts Brent Young and Ben Turley, owners of The Meat Hook, for a masterclass in salami making with John Ratliff and a conversation about the state of affairs in meat production.
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[@NorJeber]

I'm liking this. The hosts stay quiet and let the expert do his explaining. This is a good show if it keeps going like this :)

[@SD-hc4nj]

Nor Jeber check out the disaster video where one of the host jokes about dying from eating blowfish at America's only 3 Star Michelen Sushi Restaurant.

[@XboxNinjaGamer360]

@@SD-hc4nj they mus thave cut that video after that lomg silence. I watched the video and can understand his reaction to the comment. Due to the long rigorous training it takes to be a sushi chef key alone a star chef is difficult and is considered a sign of disrespect in Japanese culture.

[@SD-hc4nj]

@@XboxNinjaGamer360 Yeah exactly. We are in agreement

[@kittysplode]

expert? he seems first generation.

[@dprgrmmd]

@@kittysplode well he is the expert when compared to the host.

[@artchatkoo9156]

Props to this guy for obv having passion for what he does, and staying humble in the process🤙🏾

[@JackRed6666]

na its cocaine

[@FrederikEngelmand]

yeah he is keeping it real, loved the prosciutto where he is like wtf is this customer talking about

[@wilsonyang4505]

Cocaine is a musy

[@billzjr222]

his products are very amazing and the prices are way way better than the other big companies. I love supporting small businesses.

[@coffins69]

thank you for having hosts that actually understand the subject matter. Really makes the video that much better.

[@eater]

Glad you like it!

[@MrPanos2000]

Done your cooking for today Nino?

[@Cameron-qc7yk]

@@MrPanos2000 😂😂

[@badfoody]

@@eater bring back Nick

[@thomasdavidmauleon2644]

i love this guys humility... saying that theres tons of places doing better than him..but he is doing the very best to respect the product and process is just too pure and wholesome

[@gabrielenicoli5065]

As an italian, it's awesome to see a foreigner have so much passion about the craft. When he talks about the prosciutto scenario he is starting, you can see the frustration of wanting to do well and also let everyone understand the massive investment of time and money there's behind. I love the dude and i just want to tell him: I feel ya bro, keep doing good.

[@Khazandar]

How is being italian relevant to that? I mean yeah, prosciutto is italian, but other than that?

[@lc9991x]

@@KhazandarSince you replied to this comment 2 years late, I’ll reply to you 2 years late too. It matters because this is a part of Italian history and culture, going back even further than the humble tomato sauce (by at least 1,000 years or so). To see someone respecting and enjoying a piece of your culture from another country must be a very nice but humbling feeling. It’s relevant

[@scamli]

Ratliff's passion for his craft really shines through. Quality content.

[@Ro700Repeater]

Love this show Eater, very informative and the hosts work really well with the guests!

[@flip_shifty]

so cringe

[@tictac9229]

@@flip_shifty you're cringe

[@sativabros]

This craftsman's humility is why his product is so good, it is the rare touch that rises above the rest. I could watch this all day.

[@jside108]

Never realized there was so much work to make these meats. This was some cool insight into that.

[@sonic-factory]

I'd go and chew on his meat.

[@Metzger23]

I love curing meats. God willing I get my own meat shop one day.

[@jerrypeacock5166]

Most people have no clue what goes into curing meats. Over seas there are family's that have several generations that cured meats are all they do. It's not for those with weak mindsets.

[@u235u235u235]

it's not that much, you're just not familiar with the words and process.

[@alexvikendi1768]

It's pretty easy actually.

[@darketernal3]

"I'll go ahead and redo all the stuff you guys did, but don't worry about it." OMG that had me rolling.

[@SyCannon]

Mad respect for John. Dude only wants to put out the best of the best for his customers and will not compromise. That’s what we (as consumers/foodies) need instead of appeasing every single person that walks through a restaurants door. If I ever visit the east coast I’ll definitely be hitting his spot for great food.

[@nickhammer6408]

It looks like a very high quality product from a high quality individual, Who is humble, Bravo !

[@TheTissueguy]

The owner seems extremely knowledgeable about every aspect of his process of these fine meats.. I like his detailed information about each item he spoke about. He seems to be a perfectionist.

[@Uncompletedrecall]

Very knowledgeable and passionate. Also too intense imo.

[@insaneozzy1]

To admit there's better is the sign of a humble man goodluck to him and his meat

[@t.4999]

I was raised a vegetarian but you just simply cannot stop yourself from appreciating how much of passion these guys have for the food they serve. That’s visually delightful and I bet tastes good too. Blessed are those who are able to enjoy the finest of foods and also not criticise others for their dietary choices

[@stabgan]

eat meat

[@ReLogic_]

He said he was raised a vegetarian but he could be eating meat right now? Edit: not talking to T H, someone else

[@flanker0761]

Being raised as a vegetarian you had to let everyone know you were raised as a vegetarian

[@Oregon-airguns]

Hey there! Usually don't do this, but hey. I'm a life long farmer, and a life long hunter. I'll tell you a secret, and I suspect you may be surprised. First and foremost, let me be perfectly clear! I have absolutely zero issues with vegans. Obviously, vegans and fellow plant eaters, keep my combines and trucks running. Without plant eaters, I wouldn't be able to make the living that I am Soo fortunate to have. ALTHOUGH.... I do take "serious" issue with certain vegans (not you) that try to stake their (laughable)superior intellect, and morals above and beyond my fellow hunters & and meat eaters due to the simple fact that they choose not to eat animals. Ok, with that said.. I do feel the (odd-ish) need, to exspose a few dark Ray's of sunshine. The truth is, I care about animals. I care ALOT about animals. However, the sad truth is, I will take more lives from living breathing creatures within the first 20 minutes of harvest, then I could ever take in a hundred lifetimes of hunting. Yes!!! That does sound crazy!! but absolutely 100% factual. I do wish there was a way to mass produce crops for the world without death. But right now that just isn't in the realm of possibility. No, vegans may not have pulled the trigger persa, but blood is still 100% still on their hands. Just remember (again not you personally) every time you criticize animal death, remember. Rabbits, quail, phesant, snakes, mice, deer,elk,coyote,antalope (usually babies) thousands of eggs, billions of insects, ECT ECT.... We're slaughtered in order to put that corn or loaf of bread, ECT on your plate. Again, not aimed at you personally. Just something to think about.

[@t.4999]

Flanker 07 yeah I do. You got a problem?

[@johnpaullaxa5486]

What a humble guy and full of knowledge on what he do..

[@madmattahh]

watching this makes me want to hug a vegan and thank them for leaving more meat like this for me.

[@Kwisatz_HaderachXIII]

Yes Chuck, YES.

[@peterwhitey4992]

It makes no difference.

[@oraach]

Funny

[@RickWDonovan]

The meat expert with the beard is absolutely amazing in a few senses...... his clarity and knowledge and then his honesty ....I would pay whatever price from you in a heartbeat ....Thank you so much.

[@gab.lab.martins]

I don't eat pork. But I love how technical he is about his process, and how brutally honest he is about his reasons for doing/not doing stuff. I wish I had the real estate/capital for a full blown charcuterie operation.

[@rotom223]

I think it's valuable to use whole animal rather than just making specific cuts, I think it shows a lot more respect to the animal and also creates a lot less waste and needless butchering for parts that aren't even going to be used

[@bruceasiandude8979]

rotom223 yeah I think that it is important that someone uses all the meat, even if it isn’t presentable, as usually most famous restaurants use just the claw and tail of lobster, not the legs and other meat. If you don’t use the entire body of the animal, then don’t buy it all

[@peaceandwealthseeker4504]

Gabriel Martins wild pork is great meat but sadly most farmed pork isn’t natural anymore

[@cheyenneherewini8244]

Absolutely love that guys personality, very clear and specific about what he’s doing

[@Pugilation]

Really great episode, you can tell how passionate John is for his product, and his customers too. Will have to pop in next time we're in NYC!

[@emkay6533]

The humility and respect for the product really gets me.

[@pkunkbwok]

"The Prosciutto Scenario" is my favorite Robert Ludlum novel

[@michelevitarelli]

Everyone should know where their food comes from. Respect the animal your meal came from.

[@briangleason5597]

I agree. Well said.

[@ilyaibragimov6255]

Is it always a cheese pizza?

[@jamesnevius2276]

Tell that to daquan and his mom who works 3 jobs just to live off food stamps and pay for her kids school supplies. The hipster food movement is so douchey for so many different reasons. But you just beautifully highlighted the main one

[@jalllaaavg]

Mc fradoogle What do you mean?

[@pocketcloud4930]

@@jamesnevius2276 why don't you go pawn your mac or iPhone or whatever you wrote this comment on, and go give the money to that mom? are you insinuating poor people don't care about animals or where their food comes from? and why did you say Daquan? and who's working 3 jobs just to live off food stamps to pay for school supplies? i guess you just wanted to go on the attack for no reason.

[@Br1cksInTheTo1let]

Just visited this place 1 hour ago, super friendly and professional!!! The meat is to die for 😍😍😍 I took many different meat and cheeses to try out, they handed me a few pieces to try it melted in my mouth lmao, sooooo good!

[@vancouverpoy]

so luckyy !!!

[@stingray5555]

I'm glad that these guy are still open! Much success upon them!

[@26muca07]

My local italian butcher adds a tiny sprinkle of ground strong dark coffee and roasted 100% cocoa powder to his batches. It may sounds insane but his Copa is actually *really* good.

[@A1_Oxyde]

They should close that place down

[@neemzito3159]

Coffee and Cocoa in salami?? Sounds awful. Someone is taking advantage of ya son.

[@Khazandar]

@viodio tutti Why? Because he has the balls to go beyond dogmatic, narrowminded traditionalism? Pfft. xD

[@ljdelaney2286]

Wow wtf, where is this place ?! !?!? Edit: I am saying this with the thought that it sounds amazing

[@boxlad7583]

@viodio tutti why are Italians so hellbent on tradition, if you're a real chef you try new things. regurgitating the same dishes being made for 100 years hardly makes you skilled.

[@briangleason75]

This Butcher is awesome. He has True passion. Very humble. And what a Beautiful product.

[@wparo]

kind man. the owner of this shop.

[@bonercityboys3058]

Praise allah

[@alankong785]

@@bonercityboys3058 qq1

[@romeowilliam7606]

Thank you 😊😘 for being part of the channels, send me a message on my unique whatsapp below for any help or readings🤍🔮[phone]

[@Pilkingmangleton]

Ahh yes vrs not

[@dosdahrk4504]

@@bonercityboys3058 what???wait why praise allah!!!...this aint halal bud..100 % not ...

[@JackManic1984]

I love hearing people who are passionate about what they do talk about their job. Makes me wanna do it.

[@jayanthkumar7964]

I hope John's business, and many others like him are doing okay in this pandemic.

[@lindseye22285]

This is the type of shop I want to support. Love the humility!

[@margaretarross1712]

He may be just starting out, but his end product looked great to me. I wish him success in this venture.

[@CharlieBravo157]

Probably the best culinary show on KZbin at this time. Props to you guys, keep it up!

[@shaiazshah1879]

This new show is absolutely beautiful and the guys really know their stuff. Being that these gentlemen are professional butchers , l would love to see a video where they cook all the different cuts of steak and explain , which ones are better rare and which ones are better medium rare and which ones are better cooked a bit more. It would be most helpful to home Cooks like myself who make steak on a weekly basis

[@M4T1J4P0]

Humble, hard-working and full of knowledge. Success to you, sir.

[@eater]

We really hope you love the behind the scenes look at the world of meat processing and all the crazy characters involved. Our own master butchers, Ben and Brent of The Meat Hook, are going to heading back to their shop to do some of their own meat-based experimentation. Is there anything you'd like to see them try and make?

[@notmyrealname23]

I've always wanted to see how 'Nduja is made!

[@IamHaddy]

so you guys are just going to ignore comments about Nick in every video eh? nice PR

[@TA-wr2gy]

Everyone wants to watch the meat show !

[@calvintee96]

Erm at least explain what happened to Nick?

[@_CoasterNinja]

'Nduja for sure. Pepperoni too.

[@lidunbar4205]

Nice video! Good knowledgeable hosts and I was super appreciative of the butcher’s humbleness.

[@jayyyjude]

This man is amazing.

[@R0gue0ne]

Love seeing that level of passion in a chosen craft. You know he is living his dream.

[@icegiant1000]

I really like that guy. Glad to see someone doing something they love, believe in, and have the skills to be great at. If he isn't careful, he might just wind up being happy. While making delicious salami. Great job.

[@MongoMinutes]

Being a meat cutter myself having that discussion with a customer is key for when they realize you put alot of work in what we do

[@MetalKase0352]

"The spice is nice-uh" that made me bust a gut.

[@alleyterisISback]

you can clearly see that this guy puts his soul in the making of his products, if i ever go to the USA ill make sure to visit his shop

[@Jaime148900]

Nice, this chef is repping New Mex. Hat's off you you my good sir

[@kidyuki1]

Brent and Ben are such fantastic hosts. I watch these things over and over mostly because they're so much fun, but it also helps that I end up learning a lot in the process. Oh, and meat is nice.

[@HAYveku]

dont know why but these salami and sausage videos have been great

[@sanjayhiro]

Ratliff is a beast, passionate and undersrand the hum interaction of being a true artist and showing emotions 8’ what he does! I love the retail side of it!

[@bkboggy]

I'm curious why I don't see Salo (cured pork fat) in American butcher shops. I loved chewing on that stuff when I was little back in Russia.

[@briangleason5597]

Not an American thing.

[@BioStrife]

This is what KZbin is all about; Content created to share knowledge, passion, culture. A great change to the usual "look at my, i am an "influencer" and i make a lot of money which i spend stupidly!"

[@lonzoball5492]

I bet it smells sooooo good in there

[@JRSmith-qj6hv]

Lonzo Ball it actually smells a bit like roadkill, in all honesty.

[@emmanuelsebastiao3176]

John Ratcliff is a master ... I love his ideas and his passion ... just amazing

[@randomsandwichian]

Hell, every step in the process made my mouth water. Great job!

[@Kihidokid]

I love how hilariously honest he is

[@nrok113]

I had no idea there were species of Staph that were ok to put in food

[@FolgersCoffee]

nrok113 I searched for a comment to confirm it was weird he used staph. 😂

[@cheezeman3405]

Sean Cole same lol

[@Buddha_Approved]

Something has to bind it all together and allow it to last

[@Kyrazlan]

Yeah he said staphylococcus and I was like wait WHAT? WTF?!

[@slappy8941]

We eat moldy cheese, so...

[@yianni3251]

8:40 “This big bad Jackson right here?” The way he says it and his voice 😂😂.

[@j.reichenbach6413]

I love how the title says how he is making NY's best salami and at 1:50 he is like "we make a lot of sausage, we don't make salami". Good job.

[@gabrielgerardfaraon9394]

Good job on not paying attention, the host says they make sausage and don't make salami. The guy with the beard or John Ratliff is showing the hosts how he makes salami.

[@j.reichenbach6413]

GibChomp oh thanks for pointing that out now it makes senses

[@hunterricard4529]

he deserves all the customers in the world. props to this guy, this is amazing.

[@troylandzerep8045]

I just watched the most passionate Salami Dude in the world..I wanna drink beer with this dude

[@zyex666]

I'm in love. I need to move to New York, about 2 blocks from this place so I can go there every day. The passion in his craft makes me love that guy.

[@android61242]

I like that guy a lot. Great episode.

[@johnstorm9314]

As of August 2020, Ends Meat has two locations. One in Brooklyn, and another in Lower Manhattan. Good to see that this man's business is thriving.

[@seansalazar181]

5:38 looks like he wants to straight up eat the guy talking

[@eater]

LOL

[@JeremyGabbard]

I'm real thirsty for the guy too. :/

[@andrewhoward4570]

That is the face of someone who has had years of experience giving people his 100% undivided attention. Very good people skills. With the exception of that licking thing he did LoL

[@yolocholo9611]

Gimme some sausage boi!!! xD lmfao

[@nigelft]

@@JeremyGabbard Let me guess ... it was the beard that did it ... Bears are not my thing, but hey ... whom am I to judge ...

[@RantingGreekGamer]

That man is a genius and he loves what he does. Best combination in the world!

[@Postwarinktrap]

Good thing I'm going to NYC this weekend ❤

[@eater]

Tell John we say hi!

[@raindropdreams8]

Kick butt. Best kind of shop, best kind of people. Props

[@NFH1994]

A show about meats with nice hosts?! wow eater is stepping it up lol Salame is lifeeee

[@NoThisIsPatrick94]

TNH These wannabe hipsters better than Nick? No way

[@PrrrMission]

this man should be so proud of what he is doing. the culinary world depends on people who are passionate about the product they create.

[@phanCAbe]

That is an obviously cool guy, I wish I lived in NY to give him some business.

[@jackrabbitslim26]

I had the pleasure of meeting John at their Essex Market location while on vacation in NY this year and it was honestly one of the best dining experiences I've ever had. He was super chill and down to earth, he gave us a complimentary side dish alongside some of the salami featured in this video. I highly recommend this place to anyone seeking out an awesome place to dine or just some amazing meat

[@CaviteHouseandLot]

Whenever he described the taste of his products with the F word, I know it's delicious! Deli is not only Delicatessen but Delicious too :)

[@mutalix]

I greatly admire his sincere passion and humbleness.

[@JeffFrmJoisey]

WOW!!! That was very informative and enjoyable. I'm hungry now!!!

[@Algernon7]

I don't even know anything about meat besides how I like my steak and burgers cooked but just this guys passion towards his craft was enough to keep me watching.

[@Joyle1]

I went out and found some Coppa, holy moly donut shop. Coppa is amazing

[@Raaaa10331]

I may move to NY just to eat this salami. The maker is SO passionate i love it.

[@paulfix9823]

when i was in kindergarten, I was asked what my favorite food was, and it will always will be salami!

[@dumyjobby]

this guy is passionate and humble, wish gtreat succes to him

[@eater]

Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits KZbin. Here’s how to watch: trib.al/CjNPY9W

[@MrFowx]

Please tell us what difference between saucisson amd salami?

[@niel19861]

He definitely curses like a butcher. Love it!

[@jasonpark1891]

The future of Eater is looking bright with these two hosts

[@L2.Lagrange]

Damn this was seriously cool. Salami dude is a beast

[@jamiebarraclough8981]

First episode of this show that I have watched, really enjoyed it.

[@davedadrummajor7438]

This definitely looks like a place I would love to have an experience at. I'll bring my own cheese and vodka. Let the good times roll.

[@markzucc3277]

Sounds like you have a drinking problem

[@mustykingvids]

Great attitude and phenomenal insight into what he does and doesn't do

[@tonyafoodfamilyfriendsandf8192]

That was interesting, you guys are hilarious 😂😂!!

[@ThesiKCOne661]

Tonya Pedraza lol real serious about their meats

[@tonyafoodfamilyfriendsandf8192]

siKCOneVEVO they really are, but they make it fun to watch, love that!!

[@paulmartinek1716]

AMAZING!!! Absolutely love it!! That man is a rare breed!

[@moos5221]

This is great and you guys are such a cute couple! :D

[@longshot789]

The passion is clear. Awesome stuff

[@john12345678ism]

Coppa is really dam good

[@christophermcavoy2530]

This guy's personality is is awsome it isn't fazed by the cameras.

[@eater]

Follow 'Prime Time' on Facebook Watch for behind-the-scenes extras, discussions, and more bit.ly/2PvOjQa

[@dondelos3876]

Eater .

[@butchereidsina]

Eater جزار مصري عاشق عالم اللحوم عاشق عالم الجزاره

[@butchereidsina]

Very nice meat

[@lvl3472]

did he just say he mixed in staphylococcus into the meat ?

[@BurgardRecords]

eeeeeeee I'm from abq much hatch chilli love your way!

[@moin6077]

Massive respect for the man. So passionate about what he's doing.

[@ezekielpeppers637]

5:58 "it'll be coming out whenever 72 hours is from now" so uuuhhhh 72 hours?

[@megaman616]

this dude is so honest and knowledgeable! dang

[@kidd123]

Love the content, but please get your camera guy a stabilizer, you guys deserve it..keep the content coming 👍

[@morgezorge6387]

As an Austrian it's nice to see that other countries also have the passion for meat as we have.

[@popcornman3793]

I thought that was keemstar at the thumbnail of the video.

[@davidp8594]

Your passion for quality shows in your products!

[@masakikutsuna987]

Those who dislike this video it's must be a vegan

[@jonathansingh4597]

I love how real this guy is.