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1,545,331 Views β’ Aug 6, 2022 β’ Click to toggle off description
3:40 - Check out Seth's knife here bit.ly/3MEJW5U
49:04 - π You do not want to miss this part π€£
55:56 - An entire bison. Every Steak. All on one table π²π²
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Index:
1:27 - Bison have an additional rib. To separate front from hindquarter, you'll separate between the 13th and 14th rib (vs 12th and 13th on beef).
2:05 - American Bison is the original ("OG") bovine of North America. Scott explains the differences between beef and bison.
6:24 - Seth removes the bison skirt steaks.
6:48 - Seth removes the plate to start making the bone in bison steaks like bison tomahawks, bison porterhouses, bison short ribs, etc.
8:37 - Start by removing the bison shank and bison brisket. Then, bison arm roasts and some bison crosscut shanks.
13:08 - Scott cuts some bison flat irons, bison chuck roasts and trims up some other steaks.
20:24 - Seth uses the bandsaw to make a nice set of bison ribs. After that, it's time to make some massive bison tomahawk steaks.
25:31 - Seth moves to the bison hindquarter for the bison flank steak and bison rose. Then he cuts the bison round for the bison round tip and bison tri tip. He also cuts the bison sirloin tip.
29:51 - Seth removes the bison kidney and bison suet. Behind the fat in the bone in portion are the bison sirloin steaks, bison porterhouse steaks and bison T-Bone steaks starting at 34:01. In the boneless portion, Seth will cut the bison sirloin, bison tenderloin (bison filet mignon) and bison strip steak.
31:41 - Back on the bison round portion, Seth will cut a bison Thor's Hammer from the bison shank and a bison oyster steak. Scott finishes cutting up the bison eye of round, top round, bottom round and heel of round at 38:16.
42:21 - The big reveal of all of the bison steaks cut so far.
43:40 - For the other half of the bison, Scott and Seth will make all of the opposite, boneless cuts from the first half. Seth starts with Bison ribeyes instead of more tomahawks.
48:16 - Seth cuts bison chuck eye steaks. Seth's hot tip: Toss the chuck eye or ribeye in the freezer to firm it up before cutting. Bison strip steaks, bison sirloin steaks, and the entire bison tenderloin come next.
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Views : 1,545,331
Genre: Howto & Style
Date of upload: Aug 6, 2022 ^^
Rating : 4.926 (380/20,112 LTDR)
RYD date created : 2024-05-17T00:14:25.597187Z
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YouTube Comments - 1,190 Comments
Top Comments of this video!! :3
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 ππ»
79 |
"They toss people in Yellowstone." What a quote. Nice work guys, love your videos.
39 |
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.
163 |
People, buy that knife! By far the best knife to use in your kitchen on meat! Great video guys, I love these longer videos!!
5 |
Even though Iβm 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 itπππ»ππ₯©
57 |
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.
43 |
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.
7 |
Would you guys ever consider doing a video with butchers from the UK and comparing cuts? Iβd definitely be interested in watching that
12 |
Butchering much different than us, greetings from South Korea!
3 |
Scottβs good too, but side by side can really see the difference, your cuts are so much cleaner, purposeful, and precise.
6 |
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.
24 |
Much respect! People need to see where their meat comes from, and the hard work it requires. Itβs not just a friendly face behind a counter.
4 |
So Iβm trying to figure out how I explain to people that I now know how to do this.
217 |
My father was a butcher as was his father, he only had 4 girls and sadly none of us followed in his foot steps, but I did learn how to cut up smaller pieces of meat such as a whole sirloin into roast, steaks and stew
meat. I can cut up a chicken and other fowl if need be, but watching you all I've learned so much more that my dad didn't teach me about that I wish he did. I love watching you all work and see how to dry age meats and cut and pack for freezer meats, I will continue to watch your videos to learn as much as I can, even if I never do a whole cow or bison, just knowing that I could in a pinch is good enough for me. Life long Fan from TN here!!
1 |
QUALITY ON A DIFFERENT LEVEL, UK
2 |
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 π
. Greetings from the State NRW π
14 |
I find bison to be more forgiving on my gut than beef and pork. Great video!
5 |
Not detracting anything from the awesome cutting art, equally exceptional camera work too. Lovely to watch gentlemen!
2 |
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.
2 |
@lava_cakez376
1 year ago
Donβt 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.
136 |