How to make ground beef, bison or venison etc. By the Bearded Butchers!

[@ivanbutnaru5604]

Someone said they would roll the rib meat but you got to realize this is a business if ribs don’t sell they’re not going to keep it they’ll make what sells best and in the USA we love our burgers that’s good business practice

[@j1166240]

Excellent video Scott! I know you and Seth both are excellent butchers and excel in all facets of the business. With your hoof to table production, I'm a huge fan! Never worry about the armchair quarterbacks, your success speaks for itself!

[@TheBeardedButchers]

Right on!

[@timgkcjh0485]

These videos have definitely givin me more confidence processing my own animals. Thank you

[@HogMan2022]

You all have made it possible for me to produce my own meat for a heck of a lot less than I used to. The last hog I had processed cost me $750 in addition to the cost of feeding it. And the beef (1,900pounds standing weight) I just killed, would have cost me more than $2,000, in addition to the two and a half years work and the $3,000 worth of grain. Thank you for sharing your knowledge, you all are awesome! 🐂🐷🐑

[@therealcoabra]

I know this is late or whatever but what i really appreciate with these videos you don't waste. everything has a purpose i know its your business and money is weight but y'all do a great job really appreciate you explaining and showing everything despite the length of the videos

[@heartstonecampground1081]

Really enjoying these vids- thank you for taking the time to do them

[@TheBeardedButchers]

Glad you like them!

[@michaeldavis4338]

I clean my own deer and debone it for steaks and roasts, so I’m somewhat familiar with butchering, but the time and attention you guys are putting into burger is astonishing.

[@theThinkerator]

I just started back into meatcutting I am slowly getting my techniques back I like to take my time, learn the "ins and outs" of the bones, as I was taught that if you get them well cleaned the first time, you don't waste time on them a second time As you get better, you get faster! AND for every pound you don't toss away, is another pound of ground, or sausage, etc... and THAT = $$

[@deer-theotherredmeat2502]

I've seen several butchers in my years waist to much meat for the sake of time....you guys waist nothing. Like many hunters I process my own animals because we've had a bad exspearence with getting a animal processed....I must say I'd trust you guys to process my animals. Love your vids really helps me get better at cutting my animals up.thanks

[@davidmiller9485]

sigh i guess i have to be that guy... forgive me... it's waste, waist is where you wear your belt... sorry.

[@donaldtouchton9523]

You make it look easy Scott.! Awesome 👍🏻

[@TheBeardedButchers]

Thanks 👍

[@dowopdodge832]

Hey , I kinda of miss the intro and outro Like theses one. Like the Guitar work, mingled with the peek into the Harvesting world of the Bearded Butchers. Your not just a family, your an all star team!

[@TheBeardedButchers]

Feedback noted!

[@dowopdodge832]

@@TheBeardedButchers Thanks !

[@ronwatson4902]

Another artistic knife.I love to watch a man with skills like that. Thanks Scott!

[@pamelahouck3720]

Right!?! The knife skills are awesome

[@zackmorrissette741]

2:06 those knife skills

[@TheBeardedButchers]

Ha, you noticed. 😏 Thanks!

[@542patriot]

Fantastic vids!! I find also that ground meat is a far more efficient form for large families. More versatile!

[@pmaster357]

Could you guys do a video on making the pet food and your broth?

[@kylenewell1355]

I was coming to write this exact question

[@Loganhoeing]

I really appreciate your videos! After watching many times it has given me the confidence to attempt my first full pig butcher on my own. It went fairly smoothly. Now I am raising a beef to do on my own as well. My entire family thanks you for the knowledge to not only save us money but allowing a better quality food for our table!!!

[@tawpgk]

I really wish I could get like 20lb of bones for beef stock. Being in a NY/NJ metro town, it's hard to get my hands on some for a reasonable price, if at all.

[@deakzoltan5546]

Seconded

[@Marniegirl]

Yes, I’m curious too!

[@sammybarnes9511]

With deer, I use the neck (bone in) for a roast. I set it in a roaster with Chianti, garlic, onions, salt and pepper then bake covered at 225 for 2 to 3 1/2 hours, depending on the size of the animal.

[@stanervin6108]

ABSOLUTELY! That's my favorite.

[@markwalker8975]

I love your videos. You made deer processing easier for me. Thanks and i plan on a visit from Milwaukee soon.

[@DaveEdmonds-wp6ue]

Very impressive.

[@craigslistrro709]

As a kid, I used to hit up the meat dept. Of my local grocery store for bones for my dog... Both the meat dept. and the dog bone days are long gone.

[@hefniehawkins1564]

awesome video, loving the little waste + added value concept... great info..

[@tomp577]

I second that for a video on how you prepare venison for grind.

[@michaelgoettsch7744]

kzbin.info/www/bejne/f57VnpWYfreap5Y

[@russbarker3462]

Absolutely absorbing stuff. Do you guys do a video on pork?

[@TheBeardedButchers]

Yup! We have tons of Pork videos. Here's our latest: kzbin.info/www/bejne/oWjTeWWAbNGda9E

[@sudacacounters]

Great video!!!!!

[@xxyy1282]

That knife flipping at 2:43

[@TheBeardedButchers]

🔪🤞🏻

[@fixit4182]

I learned alot from your videos, thank you very much

[@tdub2399]

Great video very educational can we see a video of what the hamburger lookes like when all done!!!

[@fabriciocoelho1722]

congratulation master chef , bison grinder, so coll , god bless you

[@austinmanning7030]

Does anyone else watch these episodes first with no sound then listen to the video with no visuals then combine the two

[@DavidGarcia-sx8th]

G.MORNING....GREAT JOB.....

[@randycanoy7606]

Do you render down some of the fat to make tallow?

[@russparsons7751]

I love watching you guys you are clean professional and extremely knowledgeable about your profession i just wanted to ask some of the cuts looks as though they could be used as stew meat or jerky or stir fry is that possible ?

[@tonyshaver4529]

Do you all ever add the heart, liver, or kidneys to the grind?

[@williamloper6335]

You guys are totally awesome America has not learned that fat is good for you carnivore the proper human diet

[@fireguymel]

What knife assortment would you recommend for someone who cuts deer and bears at home? Other than a boning knife.

[@BMXrider915]

I’m going to be prosecing a whole bison and I’ve already watched your videos on how to break one down but I was wondering if I will need pork fat when grinding or if bison has enough fat that pork fat won’t be needed? Love your videos.

[@TheBeardedButchers]

We have never added pork fat to bison. Thanks for watching!

[@tonkabear2369]

Did you ever make a video on the making of your pet food?

[@TheBeardedButchers]

Not yet, but that idea sounds awesome!

[@TheSHOP411]

Is this the same you would do with venison or would you take out more fat and sinew/white?

[@timothybuckley3935]

How long to do the trimmings for a side of beef?

[@ryanferrari3737]

What knife you use or recommend for beginner house use

[@TheBeardedButchers]

We highly recommend our Victorinox Knives which you can get here: bit.ly/37qL7NL

[@deathstar562]

is it necessary to rinse ground beef before seasoning n cooking?

[@TheBeardedButchers]

Not necessarily. USDA mentioned washing raw meat before cooking can cause cross-contamination.

[@deathstar562]

@@TheBeardedButchers thank you! 😎🍻

[@susanwhitney123]

Hi I'm enjoying your video, do you ship steaks out or state I live in Montana.

[@wandab3843]

What kind of knife are you using?

[@TheBeardedButchers]

Hi Wanda, feel free to check out the knives that we used here: bit.ly/37qL7NL

[@wandab3843]

@@TheBeardedButchers Thanks. Just placed an order.

[@mustluvkatina]

All that silver skin tough stuff

[@kevanarthur9357]

ground round, chuck & beef. 80/20 aint always chucky

[@loismars]

In france we put no fat in grinding

[@TheBeardedButchers]

What is the reason for that?

[@loismars]

@@TheBeardedButchers because the peapole are complaining saying that the burger is fat so there is probaly only 3% fat in the burger the triming take hours so the rendement of a beaf (caw) is in betwin 40 and 50 % so i hate triming in the job but you got to do it any way 😣

[@garyv2498]

what about the head?

[@jayfromtexas6718]

Do y’all do the soup stock and pet food? Or, is that something you farm out? Don’t see y’all having time to handle all of it.

[@suckthehead1]

Idk if you've made a video about knife sharpening with wet stone or machine but that would be appreciated

[@TheBeardedButchers]

As a matter of fact, we have! kzbin.info/www/bejne/Z6mQfoCOjpKEnrs 😉

[@AB-qs7wi]

It looks like a whole lot more work to get the grind meat rather than to just leave it as something whole and sale it as is

[@carolynthornton8017]

IN MY VIEW This explains why the ground beef in the grocery store I shop at is sometimes different. The butcher uses different cuts of meat at different times. We always get the same different numbers of fat, (My preference is 85/15) but I am never sure about what quality the meat I will get regardless of price. It is always a guessing game. He lost me as a customer.

[@nabeelpv2006]

Please make a video of your knifes 🗡

[@fungus20009]

50% ? no way man !

[@stanervin6108]

Not his first rodeo

[@chris5942]

I hope you don't put thyroid glands into pet food.

[@raphealfrancis8228]

915

[@stickemuppunkitsthefunlovi4733]

"Perfected the art of the hamburger" ..... These guys speak my language.

[@tedb.5707]

Hamburger versus charcuterie; sausage, pate's, cured meats.

[@wendyarenz3429]

If anyone calls you guys out on anything, tell them they don’t need to watch. You’re the cleanest and most efficient butchers that I have ever seen...keep up the amazing work!!

[@jessicafrye3627]

agreed 100 % i love these videos ..

[@user-wr3vt8uq4s]

Agreed. I think it's just a different approach. In eastern Europe they don't do as much hamburger. Say with neck bones, they like to salt or brine them and smoke them. Then can be an excellent addition to soups or slow cooked. Also they like shashlik (kebabs) and tushonka (beef stew). I've learned a lot from their butchering videos. I handled a whole pig--I had my tablet in the kitchen and kept rewinding to see my next moves 😃

[@suckthehead1]

The ppl calling you out prob have no idea what's involved in breaking down a whole animal or just a primal for that matter

[@xallthatremains8339]

As an avid hunter and cook, I just want to thank both of you for your awesome videos. Always very well explained, clear and informative. They are the best butchering videos on KZbin in my opinion and you don't get nearly as many views as you should

[@TheBeardedButchers]

You’re welcome and thanks for watching!

[@marklyle9258]

How much do you charge for one of those packs of hamburger in the background

[@courtneypayne3752]

You make it look easy my friend, huge help to me processing my deer here in Nebraska. Very helpful to us all thanks!

[@mojoeshaw]

I'm aware this video has been out for quite a while but I just noticed the amazingly smooth knife trick of switching your hold at the 2:05 mark. Not going to lie... that was cold brother!

[@camc8923]

Great video, but wondering on some of these why they are not made into steaks or roasts. some of the pieces look fairly large

[@williammatthews2948]

There's a use for everything on a harvested animal. Waste nothing.

[@jayjdietrich]

IMHO, you really messed up a good rack of ribs! I think you do a heck of a job for having to go through five or six carcasses a day, though. A lot better than some do on one deer!

[@bangbang7903]

IMHO he doesnt care what you think. Hes a professional & he doesnt need your opinion on how to do his job cause quite frankly I know for a fact you dont butcher for a living not even 1 ounce in your bone has trimmed anything but your beard & hair. 😂

[@steevenguerra6083]

@@bangbang7903 cringe

[@BAMA-2019]

@@bangbang7903 jay has NO MANLY hair to trim..he thought he had finally got a pube at age 27 till he pissed out of it!!!

[@BAMA-2019]

Just keep hunting bigfoot jay..youd be better off doing that than trying to tell the best in the biz how to do his job slapnutz

[@jayjdietrich]

Bung and Bama, you two need to get a room.

[@tomagodsey]

Thanks guys, like the previous post, you guys are great for giving confidence that non pros can do our own processing. Just wish I could order a side of bison.

[@zackmorrissette741]

ALERT! RUNNING LOW ON BEARDED BUTCHER VIDEOD TO WATCH!!! Time to rewatch🤷🏻‍♂️🤷🏻‍♂️🤷🏻‍♂️

[@pamelah6431]

Your knowledge of the animals' anatomy is really impressive.

[@chato7975]

Awesome thank you for posting the video

[@danwollscheid8300]

This was the video I was interested in. Thanks

[@4philipp]

Love these videos. What I like to know is how to setup my own home butcher room. Like all the dimensions and equipment. How do I hang a deer or a side (full)! Of beef? Or are there book recommendations?

[@Djm9393]

dam bro the knife spin move at 2:06 holy shix yup Scott is a full sender got them skillz to pay them bills! mobbin deep! MERICA!

[@dmcbride63]

If someone takes a beef to a locker, how can we know that the meat we took is what we get back. I have heard that the hamburger is weighed and then all the beef that was processed for that day is all ground at one time. Then you would be getting someone else’s beef.

[@troypeck4128]

I broke down and bought one of those knives. Best damn knife I’ve ever used for processing my deer. Keeps an edge, sharpens very nicely and is stiff enough for red meat instead of using a fish fillet knife.

[@anandlakshmanan9708]

with the meat off the short rib at 7.04 i would roll it with stuffing and roast it

[@lanetterichardson9322]

This should be titled how to trim meat for grinding. No grinding took place.

[@iandestroyerofworlds576]

Well... The the grinding part is the braindead part. What most butchers mean when they ask if you know how to grind meat is if you know how to properly prepare the meat for the different types of grind.

[@kevinallen206]

Let em call you guys out. You guys are masters of the art. They'd be missing a finger by the third cut lol. Love the videos

[@TheBeardedButchers]

Thank you! 🔪🤙

[@raross6119]

I would use more short ribs and osso bucco with the shanks get far more money than ground beef

[@TheBeardedButchers]

Good pick!

[@sir.donjennerogorrell1243]

? goúd? Awesome bruv 👍🧨.. Thx u 🙌😤💀♎....

[@mulukidane9387]

You guys are awesome and informative. Thanks for good content

[@philobrien4551]

Well done guys Phil from Australia

[@times461]

What kind and brand of knife you using

[@TheBeardedButchers]

Glad you asked! Check it here: bit.ly/3cDDxG1 😉

[@syedzeeshan3641]

Nice video learned a lot to yield ground meat to a maximum weight. Only one suggestion, make a video from the killing to removing inerts to break down of all parts. Looking forward to your kind consideration.

[@ludvigdreng6315]

You did not leave much for the pets :D. I like your policy about using every bit of the animal, that is the least we can do when slaying these wonderful animals.

[@Tom-pd4oc]

Excellent instruction, well orchestrated and performed. Great Job Scott.

[@stuart207]

Slow cooked tendon and connective tissue is sticky, unctuous and delicious 😋

[@lydiamashcka4362]

To anybody who "Calls him out" on any of his techniques, SHUT THE HELL UP AND GET YOUR KZbin CHANNEL!!!!! STOP BEING TROLLS!!!!!

[@theThinkerator]

Hey Scott! Love the videos, in the last few days, I've learned and relearned SO MUCH! on average, how many hours/minutes can one cutter completely process out a (for argument's sake, 800# carass) animal? As mentioned here and elsewhere, I'm getting back into the business as a side job in my retirement, and hope to be able to comfortably do one animal in a day from rail ready for the packager/grinder, then 1 hour to clean my saw!

[@kennnuthatch5724]

We don't go as far as trimming between each plate rib, really ain't worth the time...4-5.5 beef/day with 6 of us. I am trying to introduce your quality and more knife work on the boneless primal instead of bandsawing everything into time consuming bitty pieces...these " I know beef were 3 generations+" gets tough trying to change minds.

[@ForgetU]

Let's see you prepare meat trimmings for grinder using Venison. Thanks in advance. Let's see how you do your soup stock.

[@CB-sd6kl]

MJ Hoss I think they did a video on that already.

[@michaelgoettsch7744]

kzbin.info/www/bejne/f57VnpWYfreap5Y

[@ForgetU]

@@CB-sd6klThanks, I looked back and was able to see it. I can't believe I missed it, when I was searching for one like it.

[@fishon3586]

Would love to see a deer meat grinder video

[@patrickschliesing1294]

Simply watching that knife do its job is worth watching till the end.

[@TheBeardedButchers]

Thank you!

[@justinwhite5859]

👍🏼👍🏼👍🏼Best butcheries videos out today keep em coming

[@anthonypiligno7618]

You guys definitely know how to cut up some meat..........JJ...

[@MTGMitch]

how much per lb on the ground beef? looks so much better than the grocery store stuff

[@stevenwdoolittle1195]

Its also since your a butcher shop that you nay not need so much stew or roasts so you have to grind it. You may not want to "Waste" a perfectly good piece of me to grind but you cant have go bad due to lack of sales. People dont understand it but i do because i do deer for people. Sometimes i get people who want the whole thing ground. Um like ehhhhh. Really....

[@Tsalmaveth]

Another excellent video in this series. Your obvious knowledge of the subject is evident in the efficiency on display as well as the running dialogue. Thanks again for sharing it. Very much looking forward to what you share next.

[@TheBeardedButchers]

You’re welcome! “How to Butcher a pig” is up next. Stay tuned!

[@jonathanwilson6288]

This video got a like from me just from how sharp his knife is. He made this look so effortless. Well done!!

[@wandab3843]

We Americans love hamburgers, especially cheeseburgers. 😁💪

[@pandabear7177]

Dumb question, but, is there any part of the animal you cannot use? Also, do you think you can make suet?

[@corystheboss]

Watching you turn short rib to ground meat made me weep deeply

[@eyeless222]

It's unfortunate us Americans don't appreciate whole cuts as much, but hamburger's are pretty tasty