Master Class: Complete At Home Steak Butchery Guide

The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com
10” Breaking Knife: www.amazon.com...
6” Boning Knife:
www.amazon.com...
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In this video, I break down everyone’s favorite steak cuts: Filets, New York Strips, and Ribeyes. I take you through the entire process and I will also teach you how to get total yield out of this project by grinding the trimmings. This creates the best ground beef you have ever had in your life. I will also touch on the right equipment you will need for this job.
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Here are some of the tools I used in this video
500 Watt Meat Grinder from Meatyourmaker.com
alnk.to/dprSLTe
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If you liked this video check out this one next:
Carnivore Dieters: This Cut Of Meat Will Save You Lots Of Money
• Carnivore Dieters: Thi...
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If you are a brand or company and you are interested in sponsoring a future video, contact Brad at [e-mail]
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service using these links I may receive a small commission. There is no additional charge to you. Thank you for supporting the channel so I can continue to provide great videos every week.

[@andrewzimba7432]

Constructive comment - something that would help your video quality tremendously would be to have an overhead camera and splice in shots from it when doing things like trimming steaks or talking about details of the various cuts.

[@athenamorales7321]

Second

[@oddballgunman5288]

Just want to thank you for saving me a ton of money on steaks and assistance with the carnivore diet! The chuck roll breakdown has saved me more money than the rest. I've been able to cut 17 steaks and make 3 to 5 roasts.

[@MereZen]

The amount of knowledge and skills you teach could easily be sold in a paid course but you share it for free. Great quality content. Thank you sir

[@pupkorn7111]

He just taught a man how to fish..

[@ButcherWizard]

Thank you

[@jmfstl11]

Great analogy.

[@dherbert8288]

No. Taught a man how to cow.

[@pupkorn7111]

No. Taught a man.

[@oddballgunman5288]

@@dherbert8288 😂😂😂

[@bryanchitwood6488]

Wow, you really covered some ground in this video and it's chock-full of good info. Personally, I'd recommend that viewers also watch your other individual videos on these subprimals, as well as grinding. This video gives a good overview but I found the other videos really helpful and quite detailed. Thanks again, super informative and that burger looked absolutely amazing.

[@oddballgunman5288]

The chuck roll is a decent video, however I found another video that gets you the sierra steak and more Denver steaks.

[@Geek2go]

Would love to see videos on Brisket and Tri Tips, how to prep and cook. And also Pork Loins like the big giant ones you can get at Costco...

[@hectorannetteduenes2764]

Thanks, we shop costco quite a bit and this makes a lot of sense when feeding a family of 5. Way cheaper than going to the steak house restaurant and paying way over what you would making at home!!

[@joelbutler7501]

Don't forget that you can always find a local butcher store/Meat purveyor to get the subprimals. I happen to have an awesome family owned butcher/deli near me and they have the best meat.

[@hxhdfjifzirstc894]

Last time I called a local butcher, I LOL'd at the prices, over the phone.

[@heidicrane444]

Dang, this is great information. I just wish the camera was closer so we could really watch what you're doing.

[@RobertFHarrison]

I need a grinder. I already cut my own steaks...but darn it, I really need a grinder now.

[@DSPNWtoCali]

You can have a chopping knives and chop it.

[@jeffriffel4364]

I leave my beef in longer strips it feeds better into my grinder. Thanks for the video.

[@PrudentReviews]

Great video Brad! I just got my vacuum sealer and I’m ready to go.

[@hxhdfjifzirstc894]

If anybody wants a vacuum sealer and loves a bargain, they're usually available for around $10 at your local goodwill... new gaskets are about $5 online. Good as new.

[@ViaAngeles-ve5uj]

You're helping people save money. People who feel they won't need a lot of meat can make a pool and share in the savings. Extended families (that live close to each other), neighbors, church groups etc. Bless you for sharing your knowledge!

[@MrGsteele]

Watching you trim a whole tenderloin was like looking in a mirror - same technique. Up to a point. Just a thought - when I make chateaubriand, I go way up into the head end, and also leave the tail on. I fold the tail under when I'm broiling so it doesn't get overdone. It would break my heart to grind tenderloin into hamburger. The reason I do this is that at any given table, there are those who like rare and those who like well done. The natural difference in thickness of a whole tenderloin from head end to tail provides all degrees of "done-ness" in a single piece of cooked meat, depending on which end, or center, you cut from. Chateaubriand I think of as the king of beef dinners because - unlike steak cuts, where the muscle fiber is exposed on end - the muscle fiber runs along the length of the chateaubriand "tongue." The heat does not move as rapidly through the meat as a result, so you can char the fat on the outside while still retaining rare meat in the center. That means each slice has all the flavors that are possible across all degrees of done-ness, making for a much more complex flavor in each bite. With steak cuts, the rapid transfer of heat down the muscle fiber means it's hard to get a broiler to char the outside without overcooking the center, requiring you to sear the steak in a pan first, complicating meal prep. I really enjoy your videos; there's something that bonds us carnivores together!

[@YarnellCrew]

I ordered the 6' and 10' from your web site when they came out. I love the feel of them but, they are both dull as heck. I have been trying to put together enough money to order a wet stone to see if I can sharpen them. I am hoping they will hold an edge once they are sharp. I was probably just an unlucky person and got the only ones that were not sharp out of the box. But I do really love the way they fell in the hand. Can't wait to get to use them to cut up some awesome beef and pork.

[@Su-Jo]

Oh no! I just received mine and now I'm dreading trying them out 😢

[@YarnellCrew]

@@Su-Jo I wouldn't worry to much, like I said I was probably just the unlucky one that got the end of a run of them.

[@kimdawcatgirl]

Love ribeyes sliced thin and grilled for a few seconds each side then done!

[@hxhdfjifzirstc894]

Is there any wrong way to eat ribeye?

[@kimdawcatgirl]

@@hxhdfjifzirstc894 Overcooked! Lol!

[@chalabread]

try using the thin cut ribeye to make kbbq

[@Hehehehehehehehehehehehe-yur]

I needed this video so bad because I basically do this on a weekly basis that I wanted to do a better job at it for my family and I. Thank you so much for putting this out!

[@sandracoleman6739]

I Just love you! I’ve been watching you since way back. You are entertaining your inspirational. You’re a good cutter. I appreciate you teaching me how to do this. Thank you.

[@brodysmith4488]

Fantastic video! I'd love to eventually see a playlist of "Master Class" videos where we can see how to break down every part of every primal cuts of every animal.

[@mhlovelady]

Your 10-inch breaking knife was just delivered and it is so impressive, I've ordered the 6-inch boning knife. I ordered a couple of knife sheaths too, since it's so sharp. Thanks for the great videos

[@myCloudWatcher]

Nice hack. I cut the fat straight and flat on the top to fry the top, and the steak stands up on that edge. When you fry, start with the top fat and then flop over the side next. The fat can then be rendered for more time without overcooking the steak. The rendered fat in the pan tastes great and helps brown the meat.

[@FractionalMateo]

I love the right tools for the job aspect as well. People buy a block of knives set or get it gifted at a wedding and 15 years later with no sharpening think it is enough. Look at the butcher knife sharp AF and the 20 sq foot butcher block - lol - just awesome - also- - need to move your mic placement - when hunching over the lav is grinding on cloth / beard

[@thegoodgeneral]

Thank you for the ever informative videos, and also for your improving audio quality! Still some ways to go but it's so much easier on the ears now.

[@CoffeeNinjaJinxy]

You said beef carpaccio, and now you must create a video showing us the perfect method🎉😊

[@user-ii5dq3vl4r]

thanks that was a good video with good information

[@FractionalMateo]

Amazing learning also hilarious floor squeaks

[@atljessie]

Just ordered my knives!

[@stephanielongo8636]

Do you happen to have the combined weight of everything after it’s cut? I guesstimated about 48 pounds with the ground beef which comes to under $10 per pound which is phenomenal!!! I am by no means good at breaking down the big cuts but I do it because I know the value of it. I also make the ground beef with the trimmings….BEST damn burgers ever!!! Thank you for sharing your talent and skill with us!!!❤

[@michaelkoska4084]

My guy coming in like an infomercial every time.

[@prescottosegie]

This was amazing I appreciate the gems sir 😎🔥💪

[@sonofthunder3168]

You are the man, you share wisdom and I am better for it. What kind of wood is your cutting board?

[@richardmorrison1467]

I agree, camera should be closer, also a split screen would be nice.

[@garryhammond3117]

Great vid my friend! - Thanks! - Cheers!

[@ryanj9943]

Another great video. Thank you

[@monkeyb1820]

also, the chain needs to be ground with better meat. I ground it up alone and it has so much silverskin that it made for weird burgers. I'd even say it's worth throwing it away unless you have some better meat to mix it in.

[@nelsonfilho4823]

Nice demonstration, but your lightning got way worse than in your previous videos

[@jackthebasenji1]

I would like to know how you wrap up the meat.

[@DareDog.]

Vacuum seal it

[@d56alpine]

Can you discuss salting and aging before cooking?

[@Moffit366]

Like sirloin the best as it has more flavor in my opinion but I’m not paying strip prices for one, thanks for the lesson.

[@LadyBug..Reseller]

Cutting your own meat you can control the freshness and avoid meat glue yuk 😮I learn so much from watching your vds thank you for sharing .. who knew I didn’t 😊

[@sethdunn96]

"You're Welcome", not "Your Welcome". :P Great vid though!!!! Thank you.

[@anthonykutey1686]

Nice!

[@nogames8982]

For those of us with poor vision, could you zoom the camera in closer to what you were doing? That way I can see a little bit better. Just a suggestion.

[@Su-Jo]

Agreed. I have a great view of his kitchen and or countertop but can't see what he's actually doing in this video 😕

[@DSPNWtoCali]

Just so you know, if you are on mobile, you can do the pitch and zoom. Just turn your phone on it's side and you get a better view.

[@Su-Jo]

@@DSPNWtoCali tried that too. Thanks.

[@DSPNWtoCali]

@@Su-Jo I was like wtf, had to pitch and zoom to get a better view. And pitch and zoom out. Had to pitch and zoom in and out several times. Hahaha.

[@Su-Jo]

@@DSPNWtoCali Right? I still couldn't zoom in enough but it's all good. He has other videos that focus in more. Still love this channel 😊

[@EtraDor52212]

A whole strip loin vs buying precut strip steaks at my Sams is the same price per pound. 😢

[@hxhdfjifzirstc894]

That means they know people will still purchase the uncut strip, at that price. There's enough demand for it, that they don't have to discount it. In other words, they make more profit by selling it uncut, and there's not much you can do about it, except go somewhere else.

[@hvacguy2143]

I'm a kabob guy what cut you recommend for nice tender kabobs?

[@hxhdfjifzirstc894]

Try ribeye steaks.

[@Brandon-yb4tr]

Out of curiosity, why would you put the silver skin in the grind? Is it for flavor like what you mentioned?

[@ButcherWizard]

The silver skin is pretty much the only thing that doesn’t go in grind pile.

[@shavonwalker2550]

So here's my question. How do you tell the difference between silver skin and fat? I don't want to go wild and remove everything that looks white, but I don't want to leave any silver skin if I can help it either.

[@ButcherWizard]

The silver skin is smooth and doesn’t easily come off with your fingers.

[@LeonSebas]

Can you do how to find the best cuts at Wildfork

[@PatrickWaks]

Thanks for this!

[@ButcherWizard]

Thank you for watching

[@stevenjohnson249]

I have a question about the different grades of meat. I was comparing prices for whole primal cuts to make my own steaks and roast and the processor near me, Costco, and Sam's Club all use the USDA system of grading me. Restaurant Depot has only two different grades of beef. The first one is called Standard and the second is called Premium Angus. Do you know how these grades compare to the USDA system?

[@stevenpidek4387]

Love your show Learn a lot..I have a question on brisket. When you go to Casco or sam club they sell brisket flat. Do they sell the point and what do they call it? Looking to get the point not the whole brisket.

[@DareDog.]

They only sell whole brisket. Could by whole one and freeze part you don’t use.

[@stevenpidek4387]

@@DareDog. thank you

[@kylew7398]

What's your preference on cutting boards?

[@kjwwilson5619]

Dear Wizard, other than Costco, what other online places can you buy these whole cuts?

[@desertfox3860]

After cutting, what was the average cost per pound?

[@ZazzyTunes]

That's kind of irrelevant, as each cut costs vastly different, and you aren't gonna get one of each of these realistically. What I'd like to see from him is the price of each piece at the store he got the cuts at, then that same amount plugged into the amount the store charges when they themselves cut them.

[@desertfox3860]

@@ZazzyTunes Sure! That would be a more practical way to look at it. Thanks.

[@joshrobson5678]

Is that connective tissue like on the NY stop bad in the grind

[@joshrobson5678]

What sirloin did you buy? Also would you recommend using a tri tip?

[@sandracoleman6739]

How many pounds of sirloin did you buy for the grind please?

[@midnightrider379]

Wondering what the difference in the BW knives and my victorinox knives.

[@derrylbrown3640]

How do you get a whole new york strip to cut

[@mweb1]

My breaking knife is on the way.

[@ButcherWizard]

Awesome, thank you

[@corywilliamsmith]

Hell yeah 😎

[@sethdunn96]

Do you have a list of what you go into the store and ask for (or look for) when you want to do something like this? i.e. To get NY Strip, ask for ......, to get Rib Eye ask for .....

[@DareDog.]

Full Strip loin. Full Rib loin. Tenderloin.

[@sethdunn96]

@@DareDog. Thank you. :)

[@candicebeebe6688]

My dogs love you

[@zachk7531]

what cut of meat is the new york strip from?

[@shavonwalker2550]

So if you spent a little over $440 on the initial sub-primal, I'm going to guess that you now have roughly $800 worth of cuts there. Am I right?

[@dadaustin4570]

I prefer at times to make beef tallow from all the fat collected. Toss fat in a slow cooker and a cup of water,,, render, strain and strain again thru paper towel

[@treenopie]

Remimd me to watch this video later! :)

[@prccap]

I hate when people keep the head roast on the tenderloin. It doesn’t belong as part of a steak cut. Cut it off and make a nice roast out of it

[@ButcherWizard]

I like to do it that way because if you make it into a roast you are only going to get 4-5 filets out of the whole tenderloin. If you are trying to feed a larger group it just insn’t feasable to me. This is just the way I do it.

[@TheMerriell]

It's too bad you want us to see you and your kitchen more than you want us to see what you are doing.

[@Su-Jo]

I gave up watching. I can't see what hes doing! All I can see is that huge countertop and kitchen 😡

[@hxhdfjifzirstc894]

You can watch this show on your TV, instead of your phone.

[@Su-Jo]

@@hxhdfjifzirstc894 tried, doesn't make a difference unfortunately

[@eliastaveras1760]

First

[@mweb1]

Third.