Learn the Art of Butchery - Beef Loin with Professor Phil Bass

FARE Idaho joined Professor Phil Bass at the Vandal Brand Meat Lab at the University of Idaho in Moscow as he guided us through a step-by-step process of breaking down a whole beef into subprimal and retail cuts.

[@dulee538]

Best beef fabrication video ever. Expert Professor Phil Bass tells every cuts and their corresponding anatomical names. This is the only one I have found on KZbin does that, not just the beef cuts commercial names. Thank you so much for the detailed information.

[@dionm6343]

Great instructional content. As an amateur butcher this is by far the best video series I have seen on breaking down beef. Thank you. The cooking info on different cuts was very helpful

[@johnchardine1886]

So many cuts that we never see in the store!!!

[@MadPick]

What a great educational video! Thank you!

[@NewYorkJennifer]

Great video!

[@todddaniels115]

Whole lot of info in this video! Love it, definitely deserves more credit than it’s getting.

[@descripto2586]

Wish the guys at the packing houses had to watch these videos...

[@Morrison_meatsmith]

Dr. Phil Bass is awesome!💯

[@davidcarter6491]

I was in the middle of correcting you for not trimming the silver skin from the tenderloin when you made your silver skin disclaimer! Lmao

[@jhosk]

Thank you for the video and the educational opportunity.

[@JuanPabloDj88]

Is not fair this video only has that little views, this video was amazing

[@n6mz]

16:35 when those ripping sounds make your mouth water, you know that your're a CARNIVORE. "Edible insects" my a**!

[@gregtruchot8826]

I appreciate the detail. Great Video!

[@DavidBrown-jt7yi]

Love me some Carne Asada

[@keithspoelker6384]

Fascinating !

[@billhelterbrand7256]

Great content. Curious though why you didn't remove the sirloin/round tip and tri tip as one unit? Then break it down from there.

[@spook233]

How do students learn the techniques? A demo of an sub-primal area, and then they break it down? Or do they get a side and learn from primals down to individual cuts? Fascinating work and thanks for sharing

[@donaldchristopherhernandez735]

Myu

[@jacobaslaha7204]

EXELENTE. Muy BUENO….🤙🏼

[@kida12]

Was that a boo-boo at 41:40 when you said the bottom round ball tip continued on the chuck?

[@keithfurlow5024]

I know right! Far from the chuck!

[@cecilaugust1839]

How to determine how much to charge per lb of meat and profit from such a fatty carcass?

[@michaeltellurian825]

It seems like you're referring to the tenderloin as the loin. A pork tenderloin isn't the same as a pork loin. I was expecting the breakdown of a "beef loin", a term which I've never heard of. Also, the sirloin flap: is that the same as tri-tip? Sirloin tip? It would be nice if there was uniformity in the terms used by butchers in the US, not necessarily the terms used in the marketing of various cuts, but the pre-marketing terminology by USDA and butchers.

[@Murc_roadster]

I watched the whole thing. Don't let the cartel see this

[@ottomeijer5563]

Why he is working and cutting beef and where the fire helmet?😢😢😅

[@dLimboStick]

Terrible camera work. Too bad, because this could be so very informative, if it were watchable.

[@conniedrumjr275]

After watching I’m not sure I really want to eat anymore beef ,yuk

[@jacobhand5874]

Did you think it grew on trees or something?

[@HPKazan]

When vegans attack…….

[@lolopololoca]

great video

[@kinglouie4115]

Those filet cuts should have been cleaned before cutting! I would never buy any of those!

[@jstevenanderson9227]

I'm with you this guy really isn't much of a butcher, the fillet should have had the silver skin removed, my customers would just laugh if I put that in a display cabinet

[@maekwata]

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