Don’t think people realize how much of an art this is, understanding the animal and how to properly get out and trim all the cuts is truly amazing, major respect to you guys.
@@user-zb8tq5pr4x By that logic, "art" as a concept isn't a creative process because the skills you gain stem from knowledge. Hand butchery isn't just breaking down an animal into different cuts; it also prioritizes making the absolute most out of a carcass through various processes and products. This can include getting different types of cuts out of the same primal, making sausages or burgers out of the trimmings, rendering down the fat into tallow, splitting the bones for marrow, and so on.
58 minutes! Whoa! I'll be back later tonight to watch this. It's a beautiful day out and I need to get out there and enjoy it. I hope anyone reading this has a great day as well 👍🏻
I just watched your bison video and you are missing out on some sales of the tendons. There is an excellent market for all of the tendon from beef & bison. Southeast Asians and the Chinese use the tendon for stock and stew. The tendon is cooked for a long time until it becomes tender and easy to chew. NY & SF are possible markets and Asian communities are happening all across the US. The tendon is considered a delicacy in some cultures.
You are indeed America's Butchers. Absolutely great content. For people like me, who are non-butchers but love watching professionals enact their craft, it would be useful to give more anatomy pictures when cutting a particular muscle. For example, you say your tri-tip is just behind the shoulder blade, etc. When you make that cut it would be educational for me if you could refer to an anatomy picture of the bison pointing out exactly where that cut is.
Even though I’m not a butcher will most likely never butcher a animal this shows the absolute skill and art that butchery is. And it makes you appreciate the hard work, love and skill butchers put into their trade. Thanks for the brilliant educational video Bearded butchers, enjoying every minute of it🙂👍🏻🍖🥩
Having grown up in a butchering family, this brings back so many great memories. The sounds of the band saw, the look of the white tables, and I can even smell the sweet scents of the meat being cut. The good old days.
You guys are really great. I love the way how you explain the process of butchering. Here in Germany the US cuts are getting more & more popular. I'm always using your videos to show my German butcher what I want him to do 😅. Greetings from the State NRW 👍
See, my daddy busy tumbot Jesus, when he shoulda been doing what they dad did...and buy FRIGGIN butcher shop!!!!🤣🤣 This is amazing. I need a few strip steaks, bison rib... hell, gimme 5 of each of everything u got on that table !!! Amazin!!
I havn't gotten 6 minutes in and i'm already loving the video. I like watching these videos because i've always been interested in seeing how the whole carcass is prossesed. The cow video you guys did was great, same with this one. Keep up the good work.
Liked the respect you showed the assault fluffy cows. I'm in South Dakota where a number of tourists get attacked trying to pet them or getting close photos.
I love Bison! It's my favourite! If I eat Beef I prefer the Pichana steak, but I'd prefer Bison. I was first introduced to Bison, Elk and Venison at the Grizzly House in Banff, and while the beef in the dish was amazingly high quality....I was a convert that moment to the other three.
@@matty6848 It's much leaner than beef of course, but I don't find it gamey at all. Especially commercially grown bison that's grass fed. Don't cook it above mid rare! It has a light sweeter flavour that kind of earthy. It melts in your mouth.
@@slkshewolf oh sounds beautiful. See as in in the U.K. we can’t get Bison here or would have to pay extortionate export and import costs etc. we have venison because obviously we do have wild deer especially up in Scotland where registered hunters go and shoot them and yes we can own and buy guns in the U.K., just our laws are a lot stricter than in America. Once a year we go wild rabbit shooting with our shotguns, but tbh as there isn’t that much meat on wild rabbit we usually stew them. Rabbit meat is lovely but a acquired taste and naturally gamey. I would love to try Bison though sounds delicious. Is it much more expensive than regular beef?
@@matty6848 I hope to one day get to the UK myself. Since I have rabbits as pets I don't think I could ever eat one, but yes bison can be more expensive than beef. And depending on where you get it, it can either be only a little more to almost ridiculously more. Unfortunately either way the taste is worth it for the quality :)
22:28 try using that meat you trim from the ribs for a "humble stew" (my best guess English translation for this old recipe). It's usually done in a cast iron pot (or Dutch oven) over an open fire, but a gas cooking stove works just as well. You chop the meat in 1" cubes, add small cup of vegetable oil, 1-2 minced onions and a generous pinch of salt and stir it in the pot until the natural juices evaporate and the meat starts to sizzle, than add a large cup of wine (doesn't matter what kind) and bring it to a boil, add a fistful of chopped parsley (or cilantro/coriander) and any other vegetables you like in a stew (chopped or sliced, I suggest carrots, parsley root and bell peppers), put the lid on and let it boil slowly for about 2 hours, checking it every half hour or so to add some water when the fluid level drops too low (should just about cover the meat until it's nearly done, than you can let it get as thick as you like). Works with pretty much any kind of read meat, but bits from the ribs, chest and neck give the best flavor and texture. As you own the carcass you can keep whatever you like and these aren't some expansive prime cuts, so you can give it a try next time you're in the mood for some home cooking.
I love watching your videos. Reminds me of my grandfather teaching me how to cut up the elk and deer we would harvest. Would love to see how you raise your bison.
That would be nice to have a video about all the parts you are cutting off for the look or the taste. What go in the ground beef, are you doing broth, what go directly in the garbage? You are showing us the good and popular cuts, but what are you doing with all the “extra” cuts?
Modern Bison are Buffalo (the OG American bovine) and cattle (descendent of the European Buffalo) hybrids. This is due to the susceptibility of Buffalo to Brucellosis that cattle are mostly immune to. So pure American Buffalo are very rare.
My cousin and I came up to White Feather last Saturday meet Josh and your Niece, really Nice People. Had to get out of there before the Parade Started.We got some Fillets and a little Elk to try. We cooked all on A Blackstone with Scallops, Shrimp all was Great.Would Love to meet all of you. We were staying In Bellville Beautiful Country up there. Really was Nice to See everything Loved Talking to Josh supper Nice young Man.
Stuff looked so delicious I even googled if there is a slim chance of Bison breeders here in Germany. What do you know, turns out there are a handful of them. Ordered from one who keeps them in the open year-round, feeds them only grass and shoots them directly on pasture, so no stress for the animal whatsoever. Stoked to receive the delivery in a couple of days!
Your videos are awesome I’m in mtn city tn there’s no processing here so after I’ve watched your deer videos I’ve bought a meat bandsaw two electric grinders a slicer and vacuum sealer have it set up can’t wait till deer season to start processing my own deer
Hey bearded butchers, I really like your videos and am hoping you will hit your 13 mil mark for this video. However, I think making bison bacon would be a crazy video as I've never seen it, heard of it, or eaten it. Best of luck, Isaac H. P.S. guys vote this up so the bearded butchers can see.
You guys are the best of the best- so skilled and videos are educational and entertaining. Thank you for sharing your talents - every person that goes to a meat case should watch and take nothing for granted
Just amazing! Great job! I had some Bison out in Iowa in 2002 and it was great! I only butcher my whitetail deer that i harvest! I learn so much from this channel! Thank you!
@@TheBeardedButchers It is ... By the way I am your old Subscriber all the way from INCREDIBLE INDIA 🇮🇳 ... Your videos makes me Happier everytime I get notification 😍🙂
I have really enjoyed this video. It is amazing still to see how you guys make butcher like an art form. It takes a great talent or gift to work with an animal from life to food. The process that you go through to show us is great. Thank you for sharing this with us. I never get bored or tired watching you take an animal from the land to the table.
I'm glad that you highlighted the role of the "boners". I see them back there in every video and it seems to me that hacking good meat off of bones, sinew and gristle, and from between rib bones, has to tedious and hard work. I don't know if would have any fingers left if I tried working that table. Obviously it's all hard work but I'm glad that you highlighted their work. I wonder how long a whole bison would feed an average family for? That was a lot of meat. I'm also curious what a whole bison cut up and packaged for resale would cost.
I find it fantastic to see how you guys always put safety first. Its in your genes...safe handling of meat hooks, knives, etc. And it almost goes unnoticed; it's like a primordial instinct.
Noticed this too. Hanging hook done, pull it down and out of the way. Meat hook done, hang it up. Only thing that looked a little sketch was cutting the chine bone off those tomahawks with the band saw, but based on the size of the primal was clearly the only way to get it done
Not a fan of the soundtrack, but I WON'T miss an episode!!! You guys are awesome, get out the Traeger and Egg. Seriously, you guys get us salivating, we need meat!
Excellent video y'all!!! Thank you so much for this wonderful learning experience. My husband and I watched it together and now we want to try some bison meat!
I've only had ground bison before. After seeing this I'd love to try other cuts. Always a pleasure to watch true craftsmen at work. You guys do an amazing job.
Watching you guys work is AMAZING. Not only does the meat look outstanding, but your knowledge of how each animal is “put together” and how you butcher them is incredible. I know nothing about it, but can’t help but watch these videos!!!! You guys are truly Masters…
So true and the bearded butchers are wealthy men in their own right. Close family owned business with the family working within it, love for the business and industry what else does a man need?
Great video I enjoyed every 2nd of it you guys are such great professionals I learned a lot today but I've never killed a bison it's one of the few creatures I've never hunted I've processed a lot of wild hogs in Texas dear elk and lo but never abyss and this was a good one thank you guys.
This could be 2 hours long and I would love it even more. I have saved and watched a lot of y'all videos I now process my own deer make my own sausage and hot dogs and bought a chamber vacuum to save it all. A question on a whole Bison how much ground burger meat did it produce?
As i am sure you all already know the 6' Victorinox knife works really well for scraping a Hog as well as getting the loins/chops out as well as trimming for sausage & getting the side Redy to salt & Make Proper Country Ham ! (we still do) ! 12 month cured Country ham is really mouth watering But a 24 month Cured Country ham is Even Better ! But Not Every one can make it (Depends on where your at) it just wont work in most states they tell me !
I have seen the huge slaughter houses in Greeley CO were they will kill 7-10,000 head of cattle a day. It is an assembly line where one person kills, the next skins, another removes the offal and so on. You will have a table where 20 people are all jut working the round or ribs and everything else. The joy work is like being in a ford assembly line. This type of processing is necessary because of how beef, pork and lamb are so popular and some of the best sources of protein on planet earth. Think about one company selling 10,000 head a day, so there’s the beef. What these bearded guys do is special they get work the whole carcass. When they are done they feel great like a carpenter finishing a house or a plumber fixing a huge AC system that breaks down. They are true tradesman who make living using their hands and brains. With the garbage being thought in higher education today and $100K in debt encourage your children male female and who knows what to enter the trades. Every trade union across the country are begging for new help. Meanwhile congratulations to the beards
Just remember guys, FAT is where essential minerals and vitamins (like vit. D) are storage - plus together with the meat it helps the absorption of essential amino-acids - without that fat you are reducing that advantage about -40% so eat your meat with the fat (Unfortunately Barbers and Butchers they 'trim' always too much ;)
I have a Victorinox slicers knife. I used to work in a meatworks here in Nth. Queensland Australia when I was young. About 1975. I still have the knife. Do you bone out n slice meat like we do here in Australia?
Good day sir. maybe you will need a worker from outside the country. I'm from the Philippines. I really want to work as a butcher in another country. I'm very hardworking person and dedicated to work. I hope you can help me to work in your shop. 🙏 Thankyou sir . Have a nice day.
I am a butcher from az worked in Oregon packing company and Arizona packing companies for years breaking meat since I was 17 I am 31 now 😢😢😢 lol my back hurts
All those young men, and I know you have some girls, there also, just not in this video. They are learning such a valuable life skill, that I'm not sure even 1% of the population knows. Those young men working with Sean or Shawn idk how he spells it. They have unbelievable knife skills even as young as they are. Are any of them looking to be the next gen to run the butcher shop or do they all have other admiration's of work?
Vegetarians and vegans may hate this type of video, im just sitting here thinking how beautiful those cuts are and to appreciate the knowledge and techniques shown ..... youve convinced me to go eat a 36oz tomahawk steak at my local cheers ......ive managed a twenty oz before so accounting for bone...i think ill have it
Instead to labeling them Pee-ons or Boners, I think these hard working young men would appreciate a word that goes along with a positive label. Grinders, is what they do and it's the action of the final product they are in charge of. 'Grinders' is what they should be referred as. Be positive old guys to these good looking, hard working young men. I'm way older than you old guys. btw
Video idea: Some steakhouses offer bone in tenderloin where they cut the bone off the strip steak and leave it on the tender. Would love to see you guys go steak crazy and cut some of these odd ball steak cuts becoming popular like Denvers, Bavette (Rosemeat), bone in tenders and the like.
Tomahawk rib eye? Cool.....maybe. Why would someone want to pay a premium price for bone? Does not flavor the meat. Takes up a great deal of space on the grill.
I don’t mean to sound like a fan boy or whatever I have been a butcher since I graduated high school, I take pride in my skill. With that being said, you guys are badass. I would love to have come up working with you guys. I watch all your videos multiple times Keep up the GREAT work fellas, much love
Bison , Really it is a BUFFALO Why don’t you just say Bison also know as a Buffalo back in the old days. For people who knows them as Buffalo which they are called Bison today.
