How to Cut a Front Quarter of Bison! (Part 1) by the Bearded Butchers

[@coyotejohn3101]

This is one of the most satisfying and hunger-inducing videos I've ever watched.

[@عديالمالكي-ن7ش]

غ

[@ronwatson4902]

Can't say enough about the quality of this man,that meat and his knife skills.

[@NemesisVNV]

I have never had the pleasure of trying bison. Definitely want to now watching this. I was told that it's a bit gamey compared to cow beef but I love venison so I don't think it would hinder me.

[@benwood6404]

Question: I see you often do this on top of a wood butcher block... Why wood vs. Poly or something else? And how do you clean/maintain it. Secondly, I would actually enjoy a video of you cleaning the trimmings... Curious how particular you are and where you draw the line on how much time you spend vs. How much yield you get.

[@Tsalmaveth]

Always a pleasure to see a knowledgeable professional demonstrate and discuss aspects of their craft.

[@beeasy4360]

Pretty cool we don’t care how long video takes just love watching a awesome butcher at work

[@charlesgregory9976]

Love watching a true master of butchering. Thanks, yup mouth was wartering.

[@suesue48]

Your talent and knowledge is amazing! I admire someone who really knows what they're doing. Thank you.

[@77mickeymantle77]

Hey guys , been watching vids for a few months, were up by SHELBY, not to far , just work and grand baby’s, hope to get whole family together and make it down to see ya on a Saturday get together you guys have this spring / summer. EXCELLENT VIDEO AGAIN . GOD BLESS !!!

[@davidcramb5793]

Beautiful work, and really helps me out with identifying the American cuts of meat. Never realised that the front leg of Bison or cattle are attached by a ball joint. I just presumed that they would be like deer.

[@bobbydigital8037]

Deers have ball joints aswell on the feet...and a knuckle you can snap

[@Rspt78mkn]

Hello

[@Rspt78mkn]

Bri

[@Rspt78mkn]

Bro

[@Joeyshoes1]

I’m a commercial butcher in NJ and process game meat in my garage for local law enforcement. Love your work and for keeping the art alive. Do you guys have any hide tanning videos?

[@TheBeardedButchers]

We do not

[@Pt0wN973b0iI]

Northern or Southern New Jersey?

[@Joeyshoes1]

Pt0wN973b0iI Essex County

[@stuart207]

I only really eat ribeye nowadays. Those looked so lean almost like a sirloin. Wow! 😋 I could watch a pro butcher work all day long 👍

[@Brooklyn4life5911]

I almost panicked thinking all of that from one bison! Then I remembered it’s just a 1/4 bison 😅

[@stuart207]

@I'm a Sissygirl in My Bras & Panties awesome!

[@roynelson7613]

Seth you are a beast brother your Mad Skills is out this world tons of fun to watch you and Scott your experience speaks for itself that's for sure❤👍🏽👍🏽👍🏽👍🏽👍🏽🙂

[@bobbydigital8037]

Man iam actually glad i found this channel while high af ..i can say they have taught me alot about breaking down animals... Dat knuckle and dnt forget the back straps ,fish tenders ..very informative for survival..

[@bozzskaggs112]

I wondered about silver skin and connective tissue in the grind. It seemed to me a good thing to remove because it would require long cook times to tenderize if it would actually break down. The stingy side was saying "Put in the mix!" Watching the video gave me time to think that through. I don't understand getting rid of the fat for ground meat. There is so little on the carcass and what is there would only improve the the flavor of burgers, meatloaf, etc. Too bad so many believe animal fat and butter is bad but vegetable oil (hydrogenated even!) and margarine is somehow okay. Thanks for the video. I hope to butcher several steers in the second half or last quarter of my life.

[@mattl1758]

Man this channel is addicting to a carnivore. Lovin it. Thx guys

[@johnhalchishick6557]

I COULDN'T STOP WATCHING.NICE WORK

[@fredstanley5758]

Great video guys and I’m looking forward to the next part! I was also wondering if you would consider making a video on how to butcher and break down the cuts of a sheep? Thanks for the great content! 👍

[@TheBeardedButchers]

Absolutely!

[@shannonlowman7816]

Can you do a process of a goat carcass? I enjoy learning from your videos!

[@joshuablackburn2322]

Anyone else think this guy should start a butcher school. I would definitely pay to learn this hands on

[@88and6]

Joshua Blackburn don’t need a school. just go work for your local butcher or kill and process your in season ruminant.

[@thevendettamarketer6873]

Joshua Blackburn Absolutely!!!

[@thevendettamarketer6873]

I appreciate these gentlemen sharing this knowledge for free!

[@jaychirandu346]

He is great.

[@familyguy5081]

I completely agree with Joshua Blackburn. I was thinking about something like this watching the deer video. I’m actually surprised that there aren’t more views on this. Wonder if it’s bc Bison is a little more expensive.m so not that many people buy it. Oh man I get it every time it’s delicious especially from WF..!

[@stephenkrauss8240]

Props to your knife sharpener.

[@dannyoktim9628]

Best breakdown I've seen . . .learned so much. . .Thanks

[@flybyairplane3528]

Hello guys, the BISON is wonderful, I had several pounds of various cuts, & burgers, hot dogs, chopped meat etc, in my freezer, TONY LITTLE, VIA QVC, well on a 1 month trip to family in FLORIDA, the freezer DIED, lost everything, but prior to that in ATLANTA TED TURNER has a restaurant there where his BISON products are featured, Thing with BISON , is not much fat, great animal Cheers From NJ🇺🇸🇺🇸🇺🇸🇺🇸

[@aga5897]

Never get into a knife fight with these guys - they'll make Mincemeat outta ya ! Man, those knives are like razors !

[@allankellar1896]

Hi from Ontario.we have never used a bandsaw and we have butchered moose deer and beef. We do it the same way you did in this video

[@hungry_arch]

I have no idea why this video came across my feed, but I'm so glad it did.

[@Miss449686]

Loved the video -- you make it look so easy!! Awesome amount of meat on a front quarter.

[@TheBeardedButchers]

Thank-you!

[@CPM_1975]

Another great video! I was wondering if you have ever harvested and processed wild moose quarters. That would be fantastic! Boneless.

[@KC-jq9kw]

Great job on your butcher competition. I was watching.

[@wellingtonmercez5320]

Artesão dos cortes de carne parabéns sucesso.

[@donsytsma8898]

maybe i'm late to the show but love the video!! will be "harvesting" my own bison in a week and then i get to "imitate" your video!!! I have butchered deer, antelope, elk, and pigs. cant wait to butcher a bison! any chance you could make a video showing where you make the cuts to quarter the bison?? We quarter elk to pack them out but then we dont get the ribs, etc. again, love the video and learned a lot, even tho I've butchered many animals!

[@ForgetU]

very nice... yes my mouth was watering on the ribeyes. I would like to see the video on cleaning up the lug for grind.

[@TheBeardedButchers]

We’ll do one.

[@nathanenfinger9559]

So wished I lived in the same state as this butcher shop but luckily I live near an amazing butcher shop

[@chiefexecutivemanager8152]

Those chuck roast really be lookin scrumdiddelyumtious

[@morgancoble3582]

Have you all ever thought about selling your meats online? I live in Tennessee and would love to try your bison ribeyes. Great video also!

[@itsjoannotjoann5070]

@@Five_tailed_fox-- Me, too!

[@user-rn6yc1vh4q]

@@Five_tailed_fox , OMG , I don't

[@benaskeraymen4427]

Ben. Asker. Ridha 31. 08. 1958

[@unsafe_at_any_speed]

That's a very large quarter! Gorgeous looking meat! The ribeye steaks really got my stomach growling tho. This reminds me of butchering our moose. Similar in size but not as heavy boned as bison

[@yhird]

Masterful job. Well done.

[@harryzero1566]

Had to laugh, from the header and the thumbnail I thought just for a moment you were taking the hairy big guy to the barbers.

[@Ash-nq2qj]

as a vegetarian I find these videos very satisfying to watch

[@GodIsTheIam1]

Amazing video looks very good I wish I could have some for my charcoal grill.

[@muslimmuslim3670]

Good job. From Uzbekistan.

[@marioperez-uh1rc]

Nice camera angles I can see every thing so clearly

[@prehistoricliving]

This was so beautiful I almost cried

[@jasonmcbrayer1646]

Hell I enjoy watching your videos ain't nothing better, fresh from the hanging meat to the grill, enjoy watching how you break down each, part ,of the animal you cutting, looking forward, to a recipe of good smoke plate beef ribs

[@paulrobinson4865]

don't know when or if ever I'll be going on a hunt for bison... saved for the future!

[@R3troZone]

I don't think you can hunt for bison. But you can buy farm-raised.

[@norskwyo]

@@R3troZone there are wild bison you can hunt in Wyoming

[@laurafedora5385]

You guys must be in awesome shape, cripes that looks like a lot of work dealing with those big carcasses

[@joesmith3650]

Thanks for sharing your knowledge through these videos, well done.

[@esmeraldaletts6094]

Really interesting. Would you ever consider a travelling tour to train butchers in the Philippines?

[@EgbertAllen]

Parang wala naman kaso masyadong pakialam ang tao dito satin kung anong itsura nang pagkaka slice na karne eh😂

[@kevinm3751]

I think Bison is the perfect beef! Very happy middle ground between beef and venison.

[@Amberscion]

Really awesome breakdown video. I am not a butcher at all, my best closest analogue would be field dressing a deer. Not at all the same I know, just trying to provide some context for where my admiration is coming from. One thing that has struck me from watching a few of your vids is your use of the term 'harvest.' I've got grandparents on both sides who were farmers and ranchers, and I've hunted with different groups of hunters from several states, most far more experienced than myself. None have ever used the term 'harvest' for bagging game or butchering their livestock. Can you share where this comes from? I'd be curious to learn if it is a regional use of the term, or what? Harvest for me is a completely crop based term and has nothing to do with hunting or ranching.

[@christophercutforth6230]

I got my skirt removed...my skirt steak removed.. lol love it! Skirt is awesome btw

[@JamesJohnson-ro2jq]

I would like to have been a butcher. I am fascinated with the process.

[@railx]

Be thankful you aren't. Dying trade. In 10 years we will be obsolete.

[@kenjr9396]

Your knife just...WORKS!

[@TheBeardedButchers]

Thanks!

[@wirisingstar]

This is exactly how our Grandparents and beyond would have done it back in the day

[@DillsOutdoors]

So I'm going on a bison hunt in November and probably going for a cow instead of a bull. I've been racking my brain trying to figure out what my meat yield will be on a whole bison. How much should I be looking forward to as far as take home meat?

[@MelanieFan1679]

I love the flat iron steak by far my favorite

[@vili9626]

Such handsome equipment

[@Sethemiah]

i love working with primal cuts, pork and beef both, but actually finding a true primal is quite difficult. and once you get it, you need so much counter space to work with them. like the dog that finally caught the car. (not the ones that are ripping bumpers off of cop cars, that's just weird)

[@jakerisner4139]

Hey Seth thanks a ton for another great video. I love watching you guy's videos. I noticed you kept mention merchandising. I'm from Lima OH and would love to make a trip down and pick up some seasoning and meat. There are no places nearby to get Bison meat. Do you guys sell random bison cuts on a day to day basis? Also where are you located again? I know its not too terribly far.

[@TheBeardedButchers]

Jake, you’re welcome! We have bison meat available regularly in our store. (Whitefeather Meats) We’re located in Creston, Ohio. You’re more than welcome to visit anytime! 14079 Cleveland Road Creston, Ohio 44217

[@WmHorus]

Might I ask what you guys do with the Horn and the leftover Hides?

[@wayneweeks3829]

Awesome video really enjoyed thanks for sharing 👍🏻👍🏻👍🏻

[@TheBeardedButchers]

Thanks Wayne!

[@timadams3486]

Great video super knife skills i didn't realize how lean that meat is. Thanks

[@andyguedea6239]

great job

[@richardalexander5708]

wow, that short rib looks amazing, great video guys.. subscribing today!

[@TheBeardedButchers]

Thank-you!

[@DadbrosGarage]

I would love to see Bison replace cattle as our main source of red meat!

[@aaronhenderson4359]

Growing up on a game farm and eating exotic meats for pretty much my entire life, I'll still stand by and say if it weren't for the price id replace all the beef in my life with bison or buffalo. It is the highest quality best tasting meat I've ever had next to red stag and obviously I'm not going to find that locally in Wisconsin. If you think I'm wrong instead of bashing me point me in a better direction! And don't even think about hitting me with the A5 wagyu bullshit I've had it and compared to dry aged bison it doesn't compare

[@ludvigdreng6315]

"Lord Seth of the Yellow Cord" :D

[@MadMax-yq9ix]

After sharpening shouldn't you rinse the knife to get the metal filings off it?

[@sandib4234]

Looks great...good job!!

[@TheBeardedButchers]

Thanks!

[@JasonTate86]

More great work guys

[@TheBeardedButchers]

Thank-you!

[@dpasek1]

What did you do with the rib cap? Keep it for yourself? IMO, it is the tastiest, most tender muscle on the whole animal, better even than tenderloin. I wouldn't buy a rib eye steak without the cap, but I would buy rib cap alone if I could find it cut that way. I just had a nice flatiron steak for dinner, so watching didn't make me hungry, just appreciative. TY!

[@dongorman6941]

Are they left a bull or a steer?

[@M_Ladd]

Awesome job! Thank you!

[@WilGolden]

13:30 - "Flintstones, meet the Flintstones!"

[@WilGolden]

Oh, like you weren't

[@Noah-qi3ct]

Is bison fat similar to beef fat? Just wondering why you would trim more fat for your burger if it's so lean already. Awesome video by the way!

[@alexcue6509]

Have you guys done a trimmings video?

[@russellramsay1947]

great show

[@lynnatwmahalfsteading6139]

Approximately how much ground bison was off that qtr.

[@funnyanimalshorts643]

that string you touched over and over....the one that you also drug through the blood, are you going to be using the same string next week for other cuts? i only ask because it seems like it is now contaminated.

[@thicknjustrite]

Man he sure misses that Band saw lol!

[@chrismarshall1912]

28:32 how did you perform that flick of the wrist with the knife??? Butcher wizard!

[@yasirabbas8580]

Very good skil of you .. amazing beaf cutting .... wao excellent job

[@pamelah6431]

"I have my skirt removed... My skirt STEAK removed...." 😄

[@TheBeardedButchers]

😂

[@radicalmoderate2730]

Could you imagine using stone tools to do all this?

[@pamelah6431]

Wish the camera had been on the other side of the table.

[@gracem216]

How do you just zip through the meat like that like zip zip your all done and thank you for your full length deer butcher video it was a huge help!!!

[@rogergoff5874]

Bison is generally pretty dry...don't see much trim or fat. When you guys do ground bison, you ever add pork fat to the mix so it,s not so dry. And I guess with steaks or roasts just can't over cook it. Also can you do a short segment on knife sharpening. I try to watch you but when you shsrpen it,s so fast. Thanks New Subscriber

[@rsimpson9596]

26:00 reminds me of Gettysburg

[@robertlaube574]

Me myself would prefer as little ground meat as possible. I dont mind some here and there for a few patties & brauts.

[@drandau79]

How long do you dry age the bison? Is it comparable to grass fed cow?

[@Dustinheft]

Thought you were going to lose that flat iron to the floor for minute

[@ccramit]

I don't know why I love these videos. I can't stand the sight of blood. During first aid training in the army, us infantry guys had to learn how to stick a patient to provide fluids. My hands were shaking so bad I blew through 3 guys veins before I was told I didn't have to complete it. I felt bad for my team leader. He had a welt the size of a baseball for like a week because I didn't do it properly. Haha. And once, my dad had a full pig slaughtered for a wedding. We couldn't get a grip on the pig to get it off the truck and into the garage. So he just stabbed a knife into each of its legs and said to me, "Reach in and grab a bone." I hesitated. He replied with, "You're lucky you grew up in America. You would have starved to death by now if we were still in the old country." I don't know why. I grew up with animals being slaughtered in the kitchen and backyard. I spent years in the infantry. But the sight of bones and blood firsthand freaks me the hell out.

[@notasbignow1]

Really interesting watching I've never tried Bison as I don't think here in United Kingdom! Well not i know really interesting to see what the taste will like so I'll have search Google in the Morning well guy's I enjoyed this video amazing as usual 😄😄🤔🤔

[@redskins17084]

Professional

[@cupitosbornejr.7905]

I love your videos I've got a question,after the animal is killed and cleaned do you aged the meat any before you break it down into different parts,thanks

[@MrRambo50]

Great video, you taught me how to cut meat,but I don't own any bison,really looks good ,do you guys sell to people who live far away.

[@i-evi-l]

Buffalo is my favorite meat. So happy I can get it whenever I want.

[@areguapiri]

There are no buffalo in America. Only bison.

[@i-evi-l]

@@areguapiri Locally we call them buffalo. Local colloquialisms are a natural part of language. Its like saying not all engines are motors, but all motors are engines. I also don't use the term lasso for a rope. Why? Because I'm not from mexico.

[@witnessingdaily4327]

That flat iron hanging is driving me insane!! PICK IT UP!!!

[@sanjivgupta5298]

Nice

[@JoseSoto-jg2bx]

hello great video , would you sell the bones neck and femur and knuckle bone and the tips you take off the shanks 200lb a week ?bison, Buffalo , 25lb elks bones.

[@franciestokes3195]

I didn't know you could eat bison 🇮🇪👍☘️