Custom vs. Retail Front Quarters of Cow: A Comparison by The Bearded Butchers

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In todays video we'll be showing you the difference between "Custom" VS "Retail" cutting styles and teach you what to expect when ordering a 1/4 of beef from your butcher VS going into a retail store and picking the cuts out yourself!
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Опубликовано:

27 сен 2024

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Комментарии : 916

@t.s.180 Год назад

This honestly takes me back. My Dad was a butcher for forty years. 25 years retail and the last 15 years with his own custom kill and butcher shop. All pre 1999 so I definitely remember the days when anything that wasn't well-known steaks and roasts ended up as hamburger. Nobody wanted briskets or skirt steaks or anything that wasn't traditional 1960s meat. I was the only broke college kid I knew who had a steady supply of steaks, bacon and pork chops.

@nancydillon5269 8 месяцев назад

Sẞ1AaAá lo mo

@jordanbabcock9349 6 месяцев назад

"broke" going to school, housed, clothed, health is good, steady supply of great food. Crazy how not having piles of free money makes someone call themselves "broke"

@ethanstewart9970 5 месяцев назад

@@jordanbabcock9349 That's 99% of the american poor. Aside from the "great food". Most poor people are overweight in the USA. Even in the poorest cities people still had clothes lol, ion even know what you mean by that.

@TheDuckofDoom. 5 месяцев назад

Funny that people getting custom cutting were like that. We always bought flanks and skirt steak and such from retail shops in the mid '90s. They were mid-priced at the time. (In the far northwest.) Tongue was still mid-low price back then too, now its more than sirloin, (and frozen tripe is now up to the same as round roast or burger... Some combo of the dogfood industry and increased popularity of foreign foods.)

@robbylake3784 5 месяцев назад

My dad own a meat processing plant no retail but some of the steaks we didn't save Denver steak, flat irons, and Dino ribs. It was pretty common to grind most of the cuts in to burgers. We rarely saved chuck steaks. Most of made in to random roasts like the Chuck roasts and the arm roast.

@t3chnicianb3000 3 месяца назад

You Sir are an artist. My Dad was a meat cutter for Winn Dixie in Jacksonville before I was born (I'm 57 now). He talks about things like this ... but to see it happen in real life is awesome. I think You and My Dad are cool as frigg. ✌

@kevingriggs4249 Год назад

My uncle was a butcher and I was endlessly fascinated by watching the cow come apart. He would give us these really funky looking cuts of meat along with directions how to cook each piece. Those were some of the best beef dinners ever.

@bryanhaen6750 Год назад

Am I the only one who gets nervous about how quickly he seems to move around that saw? Great work you make it look so easy

@jeffh8878 8 месяцев назад

45 yr cutter, you don't fear the saw. It's only a tiny area at the front of the spinning blade you worry about. And after time, you create a zone you watch. I still can count to 10, Lol. I work in both arenas. I enjoyed retail more, I'm a meatcutter. Custom is more of a butcher to me. I manage a shop that has both!

@Lou-vg7nh Месяц назад

You're not alone...

@seanlevy6027 Год назад

I love watching someone who has mastered their craft it lends itself to artistic expression and it was a joy to watch and I was imagining your father teaching you as a younger man and how his knowledge has passed down to you and this was beautiful to see. I know it was just a beef front but you can tell how much passion his father had and passed on to him!

@fathersonandskillet Год назад

This took me back. My in-laws raised cattle and would have a local butcher process a couple of them a year. They weren't imaginative cooks or eaters, so they stuck to the steaks and the hamburger and didn't know what to do with the rest of it. When I married in, my wife and I were gifted with the backlog of their freezers and ate like royalty for several years on short ribs, oxtails, hearts, livers and all the soup bones anyone would ever need. I felt like we got the better part of the deal at times.

@fathersonandskillet Год назад

@@davidlightman9551 don't give the city folks too much credit, but yeah...

@erueka6 Год назад

@David Lightman you have to be joking or stupid

@904TallerTim Год назад

@@fathersonandskillet They use to say that about Native Americans not country folks in fact the opposite has always been true. They use to waste the hell out of animal meat.

@johnbaker6125 Год назад

@@davidlightman9551 My dad's family have been living on a farm'since the mid 1700's in the US and the current farm has been continually operated since 1820 when they crossed Appalachia and settled in Tennessee from Burke County NC. They rarely if ever touch offal, never have going back at least three generations from what I can tell. They do a little more than burgers and steaks with the cattle they raise but nothing like many others will now. I really think a lot of it has to do with preservation or with how you cook for a very large family. There wasn't electricity in the family farm house until the mid 1940's so meat had to be preserved differently than freezing it and a lot of the cuts like sweet breads, liver or heart had to be eaten immediately. There were a lot of one pot dishes like stews or roasts too. Grilling or BBQing on a working family farm just wasn't always practical.

@prdprdprdprdprdel Год назад

For a stew, i would take heart over regular meat any day of the week.. Throw in some marrow bones and something ligament-heavy like a knee and you'll have a broth so strong you can walk on top of it without sinking...

@Wosiewose Год назад

I've been buying custom for a number of years, and this video has really opened my eyes as to why so many of the cuts in my freezer are so different from many of the cuts at the grocery store!

@JT-id9nn 4 месяца назад

There is alot of stuff that comes off the cow you don't see in the grocery store. Bone, fat, waunky end cuts. Stuff you wouldn't buy anyway.

@LindaSmith-vq1br Год назад

You may refer to being a little OCD, I call it pride in your skill and work. Thank you for your amazing content and clear explanations. It is appreciated.

@aaronmayhew2.0 Год назад

It's a self lie to hold us back. All these labels. That's all they are. We are unique without labels.

@LindaSmith-vq1br Год назад

@@aaronmayhew2.0 t True that but some people cannot cope without the ‘comfort’ of labels. I am happily label free.

@rodneywelch3556 10 месяцев назад

I thought I was good at putting a deer away but I have got a long way to go to get to this level! Thank you for showing how it is done! Awesome ❤

@charlieslorenson1861 Год назад

Your knife skills are really amazing we use the Victorinox knife up here a lot to recall and Vicki's every fisherman has a Vicki on and we buy them by the 12 pack in a box I didn't realize if they made big ones we used extra for the fishing knives

@Red_Beef_Sox Год назад

With custom cut, don't most butchers have a cut sheet where you can specify how you want the animal processed? Which cuts you want, thickness, if offered additional processing such as smoking and sausage? We do a beef every year along with at least one pork. We do our own chickens. I know the processors we work with cut our animals in this manor.

@terrylambert8149 Год назад

When I was a kid in the 60s I remember those ads in the back of the papers tv section selling sides of beef and offering to rent you freezer space.

@harrycrannell7895 Год назад

Loving the chuck roasts! My dad was a meat cutter for 42 years and he loved to cook them. Visited your shop for the first time last month. Tried your summer sausage. Best I ever had

@ceciliapiper9795 Год назад

Thanks for making this video! I really enjoyed the comparison at the end. My husband and I grow beef cattle, so it is cool to see the different ways beef front quarters are cut for retail and custom.

@TheBeardedButchers Год назад

Thanks for watching!

@lrfixit Год назад

Man, you guys are awesome. So informative about products and differences between what different places do, what you can get, what you should ask for and what you will get.

@ford4life069 Год назад

I can see the diff between our butcher custom and what y'all do. For custome, we get the skirts - fajita meat. I chose to let the chuck be ground. I tried it the first half we bought and didn't like them at all and we did have to pull that yellow cord and I wldn't have known to do that if I hadn't watched y'all. I got the shanks. I got the short ribs. Ours gives us boneless and bone in steak options - I get ribeye, ny strips, and filets. Then I ask for 75% of my trim to be cut into stew beef where possible. I use it as much as ground. We got the neck bones for the dogs also. Ours also saved out the kidney fat and ground it for me so I can render it into tallow. 💜

@michaeldavis1718 Год назад

A lot of ppl including myself are confused by what gristle, membrane, silverskin and fats are. Can you guys maybe do a video to help clarify. Thanks, I love all the videos you guys do!

@zippyj.r.4486 Год назад

If it helps any, here is a sort of comparison. Fat is the bright white stuff ( 3:48 ) that cooks down into a liquid and adds flavor and moisture. Gristle is more of the bits of tendon ( 37:10 ) and tough chunks that attack the meat together. (can't remember a good time stamp) Silver skin is the stuff sort of like the cuticles on your nails, thicker and tougher then regular skin but thin and between muscle portions. Membrane was effectively the diaphragm, at least in the video. it's separates the muscles from organs hence why it's on the inner side of the ribs ( 22:00).

@Hortonscakes Год назад

I've been watching you guys for 3+yrs and I will never get tired of Seth or Scott breaking down beef. If only I lived in Ohio! 💪🤘💯

@TheBeardedButchers Год назад

Gotta make the trip sometime!

@alltechinbox Год назад

Skirt going into ground beef, criminal !!. Great work as always

@LVQ-so5th Год назад

I've seen skirt selling for the same as filet. I too was shocked to see it go to ground beef table. I mean, it doesn't require much work on the part of the butcher, so it's difficult to understand.

@TheBeardedButchers Год назад

That was just to show what typically happens when cutting custom style beef.

@ohiofarmgirl3384 Год назад

Hubby raises cattle and when we have our personal steer processed, I must have the skirt.

@jamesdelp-k1c 16 дней назад

Nice work explaining the difference. I am purchasing my first whole beef and am trying to educate myself on the processing of it.

@robertbiswanger3841 Год назад

I appreciate all the work you've shone. Its great watching your videos. I wish you had shown the process side by side it would have been easier to understand the differences. I went back and forth a few times trying to see the exact difference

@d0ugparker Год назад

I remember _The Galloping Gourmet,_ Graham Kerr, mentioning it was important to wipe off knives after sharpening them. Passing it on. Regards.

@dalenmonroe6526 Год назад

I loved the break down between the differences. the real question is do you feel the retail style is more cost effective than the custom jobs for you? I like the ideal of using everything but I also understand time restraints are always an issue. Thanks for the informative and excellent content

@slickster3211 Год назад

The marbling on that beef looks great

@MrRebar15 Год назад

*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.

@demeter-the-great Год назад

Short ribs are so underrated - one of my favorite cuts.

@jbazan11 Год назад

Never ceases to amaze me on your episodes! 👍👍 educational and entertainment!!

@6663000 Год назад

ceases

@sheaconnelly4287 Год назад

Thank you for your posts! I grew up on a farm. Often we would feed out a steer and have it processed by the local butcher. Sometimes we would offer the butcher half of the steer in exchange for his processing. You move through cuts so efficiently! One day I hope to process a whole steer and you have made that a possibility. Just watching and learning from your videos. Grain fed beef is not cheap.

@david4499 Год назад

Most butchers around here are as trustworthy as used car salesman

@rustbucket9318 Год назад

Where at? Here in Texas they seem to be pretty good. I’m no pro but I love to cook and eat.

@faukerconsulting835 Год назад

🙋🏻‍♀️I AGREE 100%...We will ONLY purchase beef from the cattleman and NEVER use a butcher shop like I describe below ever again... ~20 years ago I picked a quarter & half cow cut right in front of me (I personally labeled each package of beef) at a country butcher shop in Fort Worth, Texas (we lived in Dallas, Texas) and of course they throw in 25lb chicken & 50lb frozen veggies AND a 35 cuft commercial freezer including "free delivery" ALL for the special price of $2500 with free 12 months financing. ☝🏻I know what I'm talking about because my husband lived in Nebraska, his ex-wife & ex-mother-in-law both worked for Omaha Steaks, AND I've lived in Texas ALL my life (except for the military orders to Japan and a few weeks as an exchange student in Germany) so I know what my beef should taste like😉👍🏻

@david4499 Год назад

NE kansas

@BettyPhilaNJ Год назад

Not in south Philly. Our local old school Italian butcher shops are first class.

@troybing6665 Год назад

Exactly I totally agree with you, they eating good if I buy half a cow, take a steak from every cow they butcher for every cow and don’t have to buy beef ever again 👊

@thedude813 Год назад

The Bob Ross of butchers.

@DonutVIP 5 месяцев назад

You aint lying lol

@PSSKDerby Год назад

Great video Bearded Brothers! Lots of information to share & take in. Thanks for sharing!

@TheBeardedButchers Год назад

You bet!!

@robertsimmons9423 9 месяцев назад

Amazing to watch you boys work! Now I know how my moose and caribou are processed!

@jerryphillips4824 Год назад

You guys are Fantastic, I have learned so much from your videos. keep up the great work!

@jhosk Год назад

You mentioned brisket, I remember as a child my parents bought brisket because it was the cheapest cut at the time and we ground our own ground beef. As for preference in custom vs counter, I'd take the custom all because the bone just adds flavor plus my lovely wife makes bone stock. I can't believe some don't take the bone dust off!! The old butcher Chester I worked with as a teen would have beat my ass if I didn't scrape it off. Like you he had people driving over 100 miles to buy his meat, was a sad day when he passed away too early. The grocery store never recovered from his loss and almost went out of business. Miss him.

@hillbournesian Год назад

I am mesmerized by how sharp your knives are!

@tonygonzales2555 9 месяцев назад

I’m a new starting butcher and watching this videos from you guys it’s awesome like y’all take the time to explain not my coworkers ,it’s not like I wanna take over there spot but iron wanna be a good butcher that wen people go they ask for me cuz of my work 🔥💯 so thank y’all and I will watch all the videos here to keep learning 💯💯

@northwiebesick7136 Год назад

I'm from Minnesota, and we have a few GOOD butchers here... My dad gets a half a hog yearly from "mills locker plant" in "New York Mills", and it's VERY professionally done, as far as I can tell... They contract out their hog buying to a certain farm they always have good results from, and they do our order just the way we put on the paperwork they have us fill out, and we're always happy to just let them go at their own pace because of their popularity. In short, they get done when they get done, but the neat always looks excellent... This time they gave us the big mound of fat they trimmed off but IDK what my dad wanted it for(assuming he asked for it) IDK how it compares to other butchers as far as processing goes as I'm not a butcher, but like I said, it's meat, and it looks professionally done, what more can you ask for?

@metro_ss Год назад

I would venture to say that your retail cuts are more custom than what you call butchers custom!! Thanks for another great video.

@therock5422 Год назад

Was thinking the same thing!

@jaklg7905 Год назад

Careful, they responded rudely when I pointed that out.

@haydensmith7551 Год назад

@@jaklg7905 chin up princess

@nicksolomon2340 Год назад

@@jaklg7905 suck it up, quit whining

@nicksolomon2340 Год назад

@@haydensmith7551 that’s the problem now a days, people are such pussy’s and they whine right away that their feelings are hurt and yet they post shit on here complaining

@kimbersal1 5 месяцев назад

Sometimes you’re like a surgeon with your cuts and your knowledge of the anatomy. Thanks for your content.

@mikecoughlin4128 Год назад

I can’t even find a real butcher. Even when they look like my grandpa with the white coat, the white hard hat, and the meat counter everything comes in a semi from a processing plant. “Do you have ….? No, we don’t get that cut. We can’t even order it.” 😢

@redskins17084 10 месяцев назад

You don’t have OCD you’re just a professional through and through, The best processor I have ever seen in my lifetime.

@Jack_Of_Some_Master_Of_None Год назад

I can't stop being jealous over the knives used!

@andrewr2650 Год назад

I really enjoy these comparison videos, so educational. One thing I have wondered is why the finger? bones (top of the vertebrae) that you trim off the rib section are always broken and at a fairly pronounced angle. I know it doesn’t matter since they get trimmed and discarded, but I thought it’s interesting they are never intact. Is that a side effect of the side drying as it hangs or something else?

@pavlemarina Год назад

i like how the number of people at trimming table gradualy grows bigger as the new chunks of meet are piled... and GREAT RESPECT as I can see some young butchers over there, I was sure that younger generation only uses mobile phones and nothing else

@tedmcdade3540 8 месяцев назад

Grew up on a ranch next to Farley,N.M. in the 40's & 50's where we did all our own everything. Totally different today in how we raised cattle and butchering, but would go back to Farley in the blink of an eye. Thank you guys for what you are sharing with the world today. I think your father and mine would have enjoyed a great piece of beef and maybe a couple of fingers...:-)

@chrisswhiitee5248 6 месяцев назад

Always been fascinated about butchering. So happy that I stumbled on this channal. Would love to learn this. 🔥

@MtnLife-sv9fu Год назад

Great job explaining those cuts, keep on keepin on...

@freeo7601 Год назад

I’ll never get tired of these breakdown videos

@redskins17084 7 месяцев назад

You don’t have OCD , you have professionalism !!

@suzzettebridges4931 6 месяцев назад

I just love seeing you cut the meat into different cuts.

@snarky_user Год назад

"All that extra stuff" makes me drool. 🤤

@djaussie4876 Год назад

Over here in Australia if people order a 1/4 of beef whether hind or fore it’s all boned out and prepped as if it was for retail sale always sliced ,packed and labeled how the customer wants too most times it’s even frozen for them in boxes to pick up

@yonaalter 9 месяцев назад

Astounding skill level. You make what I know from experience to be very difficult look easy. That ability only comes from an outstanding skill set.

@Necedah27 8 месяцев назад

Anyone else really not care what he's actually cutting up but just entertained by the craftsmanship of the way he cuts up meet lol

@GBriser 3 месяца назад

Yup

@johnsabat3553 Год назад

Great video as always! I never get tired of watching them and look forward to the next.

@johnkolarik1491 8 месяцев назад

Being honest goes along way.totally appreciated.

@janicelgo4522 Год назад

Lucky to have butchers in my local grocery store in a suburban/urban area. They buy most seafood and protein from local fisherman/ranchers. And you can stop by and watch them break down lamb (1/2), pork (1/2) and beef (1/4). I've never order anything custom, but can. They don't have anything pre-packaged, like 1lb ground beef. Each shift has at least 5 or 6 butchers. And they are excellent about education and telling you the best time to buy a cut that might sell out. I love lamb riblets. I'll get 4 or 5 slabs, cook them up, eat as quick snack for 3-5 days. Very fortunate.

@thetbird. 10 месяцев назад

By far the most easy to understand explanation!

@chucko83 Год назад

Cant believe how much i learned. Ty

@TheBeardedButchers Год назад

You're welcome!

@edjarrett3164 Год назад

Fascinating to me as a cook. We don’t bring quarter hinds, but we do primordials to reduce costs. We order in skirt steak, brisket and baseball cuts when asked. We’ve not used shoulder cuts which are often reclassified as chuck. I personally purchase whole beef items. Tenderloin, strip loin and ribeye. Don’t need to pay for the premium wrapped goods.

@Sheepdog1USA 8 месяцев назад

Love your guy’s videos! Keep up the great work!

@stealtheli Год назад

So... This is one of my favorite videos. All the links Spencer put in. I have seen. Fantastic.

@augustingarnier4625 Год назад

Wow!! That looks magnificent!

@lobowynnTV 5 месяцев назад

You are a very very strong man no doubt…the cases of boxed meat we unloaded at the store when I was a boy was heavy you are grabbing the whole piece of beef moving it like it’s nothing my wife and I noticed it …wow

@youdontKnowshhs Год назад

I bet this guy's BBQ cook out is insane 😁

@Lolwutdesu9000 Год назад

Can we just appreciate how sharp that knife must be? It's slicing through that beef as if it wasn't there.

@bonnieriner4336 Год назад

Everyone has to answer about honesty, thank you for the knowledge😮

@NikiGuerra-ft8is 8 месяцев назад

I grew up in an area where everyone around me had a farm. Sadly we did not. My dad was a golf course guy 😂. But nothing beats farm raised beef

@GoddessDiv Год назад

It's awesome to see this. We raise our own beef. It's the best.

@tamalpias Год назад

That is a great comparison video. Never knew so many cuts can be made from just a front quarter

@sandib4234 Год назад

Yeah me either.

@marclawson7552 Год назад

I felt like Seth was really rushing in this video. The long processing videos are my favorite.

@dapper00000 9 месяцев назад

Nice job... Good to understand wtf I'm eating! I keep overcooking OssoBuca, Brisket, and short ribs plus they all taste the same and too stringy. I have steaks like Ribeye, and standing Rib Roast down to an art. Tricky using slow cooker. Love your shows.

@suzzettebridges4931 10 месяцев назад

I have noticed if something gets popular then the price goes up. Take chicken wings when people started liking them the price went up.

@carlfurman4299 6 месяцев назад

Fascinating stuff your Dad was right and you learned well

@chiclett Год назад

I wouldn't think watching beef being cut up was so therapeutic

@naggymikhail2876 Год назад

Woooow that was professional way to cut, ty

@michaelmullins1290 Год назад

Amazing video. Professional's doing almost anything is cool to watch. Ill be showing this to my boss today. Hes gonna love the information.

@PhillipPahinui 11 месяцев назад

These videos (?) are soooo informative. Love em. Thank you, years and years of experience distilled down in 20-30 min segs.

@kevinbarrett5396 Год назад

Howdy my bearded brothers all the way from Australia thanks for the video, I am a big beef fan. Prices here at the moment, standard supermarket prices, Eye Fillet $52 a kilo, Scotch Fillet $42 a kilo and T-bone Steak $30 a kilo. Rump which I personally don't consider "steak" or at least one I want to eat $30 a kilo. I have had to cut back to steak Friday's only unless my kids bugger off for the weekend in which case I have an eye fillet Sunday too... Stay safe and keep doing what you do, big love to you and yours from the down under. Kev

@TheBeardedButchers Год назад

Thank you, take care!

@youngheffeh5691 Год назад

@35:25 this man out here teaching skills and preaching truth.

@BettyPhilaNJ Год назад

I love this video. Being from south Philadelphia, there is nothing like going to my local old school Italian butcher shop and getting custom cuts during the holiday season in the winter. ❤

@travisbartrom3750 11 месяцев назад

Chef is using a damn lightsaber!!! He's good😂

@MedCodingGoddess Год назад

The mock tenderloin (teres major) is my favorite for a fancy date night in. Cut them into medallions, season them, and sear them on all sides. Some red, garlic smashed potatoes and roasted broccoli makes for a nice dinner. Skirt steak is my other favorite cut. Quick and tasty for fajitas.

@libmananchannel Год назад

Hello "The Bearded Butchers"! Thank you for showing us such a wonderful video! I feel so happy! I'm looking forward to your next work! Have a nice day!

@TheBeardedButchers Год назад

Hello! Thank you for watching, we are glad you enjoyed it! Have a good day as well!

@mitchmitch9177 8 месяцев назад

man do you know your stuff,,the best i ever seen

@jimmydean1147 Год назад

Honestly that’s what a lot of my ground beef stash is, ground brisket. I like to grab them from Kroger when they go on sale for 1.99/lb. Separate the meat, add some fat back in, grind it and it’s some of the best burger I’ve had.

@williammedeiros6338 Год назад

That was awesome to see the difference thank you

@TheBeardedButchers Год назад

Glad you liked it!

@hwoodthe1st Год назад

Thank you for this video! Y'all are awesome!

@TheBeardedButchers Год назад

So are you!

@garbo8962 Год назад

While working at a large slaughter house years ago I liked to enjoy eating at customers restaurants. Whole talking to the salesman who sold steaks to my favorite restaurant and asked him what grade if meat the purchased the most ( choice or prime ). Laughed and told me 100% cow meat. They had our company send it thru a pinning machine that forced over a hundred thin stainless steel blades into the meat and then they would tenderise it for hours.

@anandlakshmanan9708 Год назад

do not worry about tan lines, I am Indian origin with family in India born and raised in australia, and sometimes I feel that i need more sun myself

@airwolf61970 Год назад

I like a big chuck toast on the grill. Then make a pot of beans. The smoke from the meat makes the beans exceptional.

@butcher1019 8 месяцев назад

Great breakdown... I still put Brisket in burger... just not used around here

@dm1927 Год назад

Nice to see young men learning the trade. Meat cutters is a dying trade. I've been cutting meat since 1983. Just don't seeing young people interested in meat, it's a wonderful trade to get in. A good meat cutter us worth his weigh in gold now days. Thank you for your video 👍👍

@tobyihli9470 9 месяцев назад

That custom front quarter could pass for prime! Goodness what a beautiful front quarter.

@rickayers3150 Год назад

Thank you for teaching me the difference and how to do it. I will never cut beef. But it's fun to learn.

@lexguttman Год назад

Im not sure if its really a BBQ craze TBH. I think its more a return to things being cooked straight over fire/coals. Not necessarily looking for BBQ flavors.