TheBeardedButchers

Go to https://beardedbutchers.com/lesnar and use code BEARDS for 10% off your FIRST order Brock Lesnar hung out with us a few weeks ago and learned how to butcher a pig. Put yourself in his shoes and learn the fine techniques of a master butcher in this full, uncut version of Brock's trip to Ohio. You've already seen the short version, this is the longer version for the more technical viewers. There's so many other pork videos for you to watch: ▶️ https://youtu.be/ivBdHcsF83M Can't butcher a pig if you don't skin it first ▶️ https://youtu.be/taHGVdmmyWo Our classic pig butchering video, more like a kitchen setting ▶️ https://youtu.be/5T-nYdc8ilA A pro's way to make pulled pork ▶️ https://youtu.be/fWAEEWv6EDQ Cook that pork! ▶️ https://youtu.be/sTeqV0gX6dc Cook more pork! Here is everything you will need to process your own pig at home: 🔪 https://bit.ly/37qL7NL - Check out all of The Bearded Butcher's cutlery 🧂 https://bit.ly/37jHV6z - Don't forget our famous Bearded Butcher Blend seasoning! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 https://www.facebook.com/BeardedButcherblend 🍖 https://www.instagram.com/beardedbutcherblend 🍖 https://twitter.com/_beardedbutcher

https://youtu.be/zRWvWe08HTA Check out the full length video here for more about ribs. 🧂 https://bit.ly/2JAvYUk Need to season your ribs? Check out our store! Quick TLDR: We cooked most of the ribs 3-2-1 style. 3 hours open cook, 2 hours wrapped with pink paper on the grill, 1 hour rest (in a cooler wrapped in pink butcher paper) in a Bearded Butcher Coleman cooler. 23:14 - Here's the Bearded Butcher Coleman cooler (https://bit.ly/3CwQMTk) and Bearded Butcher Pink Butcher Paper (https://bit.ly/3s5qqDe) This is the grand finale, we took the beef ribs (https://youtu.be/hTt3wQp2dbQ) and the pork ribs (https://youtu.be/nChuBZHquf8) we showed you how to cut up and now it's time to cook everything. We took all of the big stuff and grilled it all at the same time. This is a rib feast like no other. At the same time, we also took the thinnest ribs and cooked them quick over an open fire. Join us for our feast, follow along with us, and be sure to subscribe for the 1,000,000 sub giveaway! This is all about cooking ribs only. The previous 2 parts were all about beef ribs and pork ribs separately, but no cooking. Some of you have seen this already, if so, thanks for watching and being a fan! 23:04 - Can we do the rib pull successfully? Because of the size of the beef ribs, we used mustard as a binder for the seasoning. You don't need to use mustard but it makes a great, clean binder. We've found that the mustard flavor doesn't come through after the ribs are smoked. 📜 https://bit.ly/3s5qqDe The best pink butcher paper 🔪 https://bit.ly/3cDDxG1 All the Bearded Butcher cutlery 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 0:55 - Starting with beef brontosaurus ribs and how to season them and put them on the smoker. 4:08 - Next up are the beef chuck ribs (beef dino ribs). Season them and add them to the smoker. 5:45 - The beef short ribs are next, and Seth can't stop thinking about them. These are really similar to the dino ribs but are just cut into smaller sections. 7:08 - With 3 types of beef ribs on the smoker, we'll season up the beef back ribs next with Hollywood and get them smoking too. 8:03 - Onto the pork ribs next. Some will be with mustard and some without. The pork baby back ribs are going on first. Full rack of pork ribs and St Louis Ribs too. Season them all up and get them over fire. Pork is more moist than beef, the mustard binder is definitely not required. At this point, the smoker is full. Bront ribs, dino ribs, short ribs, spare ribs, St Louis ribs, and baby back ribs. 10:50 - Hit all the ribs every 30-45 minutes with some apple cider vinegar to keep them from drying out. 11:21 - 3-2-1 rib cooking explained and Seth explains how to use pink butcher paper 13:02 - All of the thinner ribs are wrapped, time to crank them up to 165 before we wrap the thicker ribs. 13:22 - Now is a great time for the Korean style beef ribs (Flanken Style) and beef country style ribs. The Korean ribs go fast, almost just a sear because they are cut so thin. We used the Burch Barrel with lump charcoal to cook the Korean Ribs and the country style ribs. burchbarrel.com and use code BEARDED BUTCHERS for 10% off and free shipping. 19:18 - The ribs on the smoker have been running at 225 F for the entire cook. Time to bump the temp to 250 F 20:04 - 5 hours in, 1 hour left, time to take the pork ribs off and sauce them. ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

https://youtu.be/zRWvWe08HTA Check out the full length video here for more about beef ribs and how to smoke pork and beef ribs. Seth has a new shirt on! beardedbutchers.com Check them out here! Today is all about pork ribs. We've got spare ribs, St Louis ribs, the very famous baby back ribs and country style ribs. How are these different than all of the beef ribs? Seth explains, be sure to watch til the end. Some of you have seen this already, if so, thanks for watching and being a fan! 🔪 https://meat-your-maker.pxf.io/0JB6rR No band saw? No problem. Check out this great MEAT saw instead 🔪 https://bit.ly/3cDDxG1 All the Bearded Butcher cutlery ✔️ https://amzn.to/3D7peDT Get a set of meat hooks here 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 1:33 - Seth cuts off the pork shoulder between the 4th and 5th ribs, then separates the pork belly and pork rib section from the pork loin. 2:29 - First up is the pork spare ribs. Don't make the ribs too thick or the pork belly might end up too thin. For a full spare rib, start by scoring the rib section and then remove the membrane (unlike beef ribs because they're much larger - see the beef rib video for more detail here https://youtu.be/hTt3wQp2dbQ). https://amzn.to/3D7peDT Meat hooks are here. 4:45 - Same thing, different side, time for St Louis ribs or St Louis Style ribs. Everything is the same as spare ribs, but in this case, you'll cut right through the soft cartilage leaving you with all bones and meat. These are very similar. 7:10 - Pork baby back ribs and country style ribs are next. If you do opt to cut country style ribs, you'll end up with a shorter rack of baby back ribs. It's all in your preference. Start by removing a lot of the excess fat from the pork loins. Then, you'll remove the pork tenderloin. The pork sirloin comes off next. Similar to the spare ribs, you can leave as much or as little meat on the ribs. More meat on the baby back ribs means less meat for your pork chops. 9:44 - Imagine a bone in pork loin, the bones are actually the bones that would've been removed for baby back ribs. 9:55 - Cut off the bottom of the vertebrae. With the vertebrae gone, you'll easily be able to cut through each rib after you smoke it. Now, grab your meat hooks and remove the membrane. 10:50 - Loin number, how to cut a country style rib. Count over 4 ribs on the loin and then cut that section off and remove the vertebrae. This is the portion of the pork loin closest to the pork shoulder. Trim out the blade bone. Cut between each bone and you should have 4 delicious country style ribs from each half of your pig. From here you can also make boneless short ribs. ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

https://youtu.be/zRWvWe08HTA Check out the full length video here for more about ribs. https://youtu.be/t0BFk6RdS1M The beef bacon video is here (Scott mentions at 3:16). 🧂 https://bit.ly/2JAvYUk Need to season your ribs? Check out our store! We wanted to "break down" our recent rib video into smaller pieces to give more people a chance to learn a little more about each type of rib. We want everyone to be more informed when they head to the store. Marbling, flavor, and barbecue are the 3 most important words to remember when you think of beef ribs. This first part is all about beef ribs only. Some of you have seen this already, if so, thanks for watching and being a fan! 🔪 https://bit.ly/3ocGssQ No band saw? No problem. Check out this great MEAT saw instead 🔪 https://bit.ly/3cDDxG1 All the Bearded Butcher cutlery 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 1:28 - Talking ribs, there's 13 ribs on a side of beef. We're going to do beef chuck ribs, beef back ribs, and beef brontosaurus ribs in this video. Seth starts but cutting the beef chuck away from the beef rib section. 2:44 - Remove the beef skirt steak from the beef rib section. Then, remove the plate from the beef ribs. Scott mentions beef bacon at 3:16, check out that video here https://youtu.be/t0BFk6RdS1M. Beef bacon comes from the plate. 3:25 - Remove the beef ribs from the beef rib section. Trim up the beef rib section. Cut off the vertebrae and set aside. Set the beef chuck portion aside and cut off the beef brisket. 4:14 - Extract the beef chuck ribs (here's your beef chuck eye, beef chuck arm, beef shoulder, beef clod, and beef top blade steak or beef flat iron). 4:54 - You're left with 3 different types of beef ribs at this point 1) The arm portion with the beef chuck ribs is 4 ribs long, 2) A nice long section of beef back ribs, and 3) the 6th, 7th and 8th beef brontosaurus ribs. 5:10 - Beef chuck ribs are first. You can leave the membrane on beef chuck ribs. The membrane helps to hold them together while you smoke them vs pork ribs we'd remove it. Beef chuck ribs are also known as beef dino ribs (ribs 1, 2, 3, and 4). 6:52 - The long section of beef back ribs is next, start by removing the feather bones, then remove the beef lifter meat. Seth explains that beef back ribs in the store don't have more meat because if they weren't cut short, the beef ribeye would be much smaller. Be careful at this point, you'll want to cut the ribs as close to the bone as possible so as to leave as much meat on the ribeyes as possible. 8:42 - A great shot of Seth showing where the beef dino ribs fit in comparison to the beef brontosaurus ribs. 9:10 - Count ribs 6, 7 and 8 and cut after 8 to remove the beef brontosaurus ribs. The section with ribs 8-12 has too much fat to make good beef ribs so it's best to use it for ground beef. 10:20 - The 3 different styles of beef ribs laid out next to each other and compared. 11:13 - Break off the 6th, 7th, and 8th ribs again, cut about 5 inches off the end, and that's where beef short ribs come from. They're simply shortened beef brontosaurus ribs. 12:19 - The outer layer of beef and fat cant be removed from the beef short rib for the finished product 13:14 - Seth shows exactly how to count 1, 2, 3, 4, and then cut between the 4th and 5th ribs for beef flanken ribs, also known as Korean short ribs. He does remove the membrane this time because they'll be cooked vs a long smoke on the dino ribs. Next, you'll cut these thin because they'll be grilled. ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

https://bit.ly/3ANq86x Buy our Beef Bites if you don't have time to make your own! Today is all about snacks! Tree stand snacks, hunting snacks, hiking snacks, camping snacks, whatever you want to call them, we'll show you how we make commercial quality shelf stable snacks that you can take with you wherever we go. We used venison today so this is very similar to a video that would describe how to make deer jerky, but this has a little twist with a different texture and a different bite. If you want to try to make this at home but you don't have the meat, call your local butcher and ask for beef trim, leaner is better (like 90/10) if they'll let you be specific. You don't need to buy any particular cut of beef, just use beef trim and you'll be very happy with the results. Remember, if you want to use our seasoning, we recommend 1 oz of seasoning per 2 lb of meat (a 6oz shaker for 12lb of meat). For this video today, we used one year old venison trim that we had in the freezer. You can easily replicate the same process at home with any meat you'd desire to use. We recommend beef or venison as the best meat for beef jerky, but for this type of meat snacks, any meat will do. You can add pork fat as a binder and flavor enhancer, but they won't last as long and it adds more calories. These are the best snacks for hiking, there's really nothing better as far as freshness, protein content, and they'll fill you up more than anything fake. Of course, for the same reason, they are good camping snacks or just snacks for home too. MEAT! your maker sponsored this video today so we want to thank them for their support and let you know that if you buy something from any of the links in this description, we may get a small percentage of the sale at no cost to you. Now go and make jerky at home! We made 2 kinds of bites today (Use used one 6oz shaker per 12lb of meat) 1) Original with Bearded Butcher Original (https://bit.ly/33eV4P9) and Bearded Butcher BBQ sauce (https://bit.ly/3q1DBUq) 2) Hot Bites with Bearded Butcher Hot seasoning (https://bit.ly/3nQYnnE) We used MEAT! equipment for everything today: 1) 50lb Meat Lug https://meat-your-maker.pxf.io/vngKBj 2) Small Dry Goods Digital Scale https://meat-your-maker.pxf.io/NKYxOV (to weigh seasonings) 3) 1.5hp Grinder https://meat-your-maker.pxf.io/b3gBZv (Trust us, you want the bigger grinder) 4) Handheld Jerky Gun https://meat-your-maker.pxf.io/RyDrxN 5) Vacuum Sealer https://meat-your-maker.pxf.io/15KYj9 Additions: 1) Curing salt https://bit.ly/3Ki62Y8 (or you can use Celery Juice Powder https://bit.ly/3rkD4OG for a more natural type product) 2) Bearded Butcher Original Seasoning https://bit.ly/33eV4P9 and Bearded Butcher BBQ sauce https://bit.ly/3q1DBUq 3) Bearded Butcher Hot seasoning https://bit.ly/3nQYnnE 4) Hickory smoke powder https://bit.ly/3rtekDN 5) Oxygen Scavengers https://amzn.to/3HgVtTy ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

https://kaiwagyu.com/?ref=beardedbutchers This is where we buy the same exact A5 Wagyu Beef for this video and for our butcher shop. https://youtu.be/6oJLOd6Fipo Watch this video for more on what is Wagyu Beef and the answers to all of your Wagyu vs Kobe questions. In this video, The Bearded Butchers cut through an entire Japanese A5 Wagyu Ribeye and A5 Wagyu Strip Loin. Seth says it's like cutting through butter, much softer than cutting through American Grain Fed Beef. After the steaks are cut, it just wouldn't be a Bearded Butcher Video unless they went on the grill and showed us all how to cook Wagyu Beef! Scott says it's 20 out of 10 so it really must be good. https://bit.ly/3s5qqDe Grab Scott's pink butcher paper here. It's perfect for all types of steak. https://bit.ly/37x2tvd Our Butter seasoning is here. Also perfect for all types of steak. What's so good about Wagyu Beef Steak? Scott has 5 reasons: 1) Visuals 2) Sound (Sizzle) 3) Aroma 4) Mouthfeel 5) Taste0 🔪 https://bit.ly/3cDDxG1 All the Bearded Butcher cutlery (HURRY it sells out FAST) **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖

https://bit.ly/3ANq86x Buy our Beef Bites if you don't have time to make your own! It's 2021, it's time for an update! Our last how to butcher a deer video (https://youtu.be/V-q4IVBrL0M) is over 3 million views, but the video is not the Bearded Butcher quality you've all come to expect. We have an Ohio whitetail in the dry ager, so it's time for a refresh. Grab your deer and your knife and follow along! This is the initial breakdown that anybody can do anywhere. This will take you from a carcass to sub-primals. 19:14 - After you butcher your deer (same for elk), here's pretty much all of the deer trimmings laid out on the table at the same time with explanations of every cut. 10:54 - Instructions how to remove the hindquarter gland between the top, bottom, and eye of rounds. 12:09 - There's another gland here in the front shoulder to remove as well. To further break down your deer, check out these other great videos from The Bearded Butchers: Missed a step? https://youtu.be/19pKFU4opTM How to skin a deer How to field dress your deer https://youtu.be/3sChcEu862s Economy style processing https://youtu.be/T7nas-08tvY Meat snacks https://youtu.be/bWk0GdpGOXQ Deer Jerky https://youtu.be/aiFYrFkLee0 Deer Sticks (Smokies) https://youtu.be/zEFhqBVY-zA We have more than 20 deer processing videos on Youtube. Just go to Youtube and search for "bearded butcher deer" You Might Need These: 🔪 https://bit.ly/3cDDxG1 All the Bearded Butcher cutlery 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 2:00 - First thing to do is cut off the venison flank. At the same time, reach inside the carcass and carve out the venison tenderloins right along the vertebrae. These can be called inner loins, tenderloins, or fish tenders. 3:28 - After the inner loins are out, find the ball joint by the H bone, cut through the knuckle, and peel off the entire venison hindquarter with the venison sirloin attached. Then, slide off the venison flank meat and send it to the trim pile. 4:45 - Venison front shoulder is next. It should be easy to remove. The venison back strap is next. Slowly work along the ribs with the tip of your knife. 9:31 - Back to the venison hindquarters. Get the femur out first, then the venison sirloin and venison round tip (or the sirloin tip). 11:57 - Front shoulders. There's a venison top blade (flat iron) steak here. You can use the entire shoulder as a bone in venison blade roast as well. 15:06 - How to trim the venison backstraps. You'll definitely get a better flavor if you remove all of the silver skin. You'll end up fileting them like a fish. 17:10 - How to trim the venison inner loins. ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

https://bit.ly/3ANq86x Buy our Beef Bites if you don't have time to make your own! It's fall and it's getting chilly so it's time to talk about slow cooker pot roast. Seth will take a front and a hind quarter of beef and answer those burning questions; what is roast beef, what is pot roast, and which cut of beef makes the best roast? There's a lot that goes into answering what cut of meat is roast beef and since we're the Bearded Butchers, there's not just 1 answer. So, grab your Crock-Pot and follow along as you decide your favorite. A couple of terms to keep in mind as you watch. The main question is; what is the difference between pot roast and roast beef? Quite simply, roast beef is cooked dry and pot roast (think Crock-Pot roast) is immersed in a liquid for cooking. Today's video is 100% pot roast, all the roasts are cooked 2/3 submerged in water and they all turned out fantastic! Which one is best? You'll have to watch to find out! 12:55 - All about THE Original Bearded Butcher Blend Seasoning (https://bit.ly/33eV4P9). The only thing we're using for the roasts is Original Blend seasoning with 4 cups of water in each slow cooker. Each roast will get cooked for 10 hours on low. 15:31 - Scott's hot tip! Use the roast as a "mop" so you don't miss any of that delicious seasoning! 17:47 - This is the single best side-by-side comparison of the different visuals, characteristics, and serving tips of the common types of roast beef or pot roast that you will ever see. Watch this if you want to literally become a beef pot roast expert in under 3 minutes. 21:02 - Something to keep in mind. If your beef pot roast is too tough, there's only one thing wrong with it. You didn't cook it long enough. 🔪 https://meat-your-maker.pxf.io/0JB6rR No band saw? No problem. Check out this great MEAT saw instead 🔪 https://bit.ly/3cDDxG1 All the Bearded Butcher cutlery 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 2:58 - Starting with the beef chuck roast. The chuck roast comes from the front shoulder. There are boneless and bone-in options for the beef chuck roast. In the bone-in option, you can cut right along the blade bone to cut out the beef chuck eye for your boneless chuck roast. 4:46 - The beef arm roast is next. This is what people generally think of in terms of a classic pot roast or roast beef. It has the nice, large, round bone in the center with a lot of tasty marrow. Cut off one half for the boneless version or keep the other half as your bone-in version. At this point, you'll see that the chuck has a little more fat vs the leaner arm roast. 6:21 - With the arm roasts and chuck roasts out of the front quarter, it's time to move to the beef hind quarter for the rest of the roasts. A beef round tip (aka a beef sirloin tip) comes from the hind quarter and Seth will be cutting a nice beef eye of round roast from here. The beef tri-tip comes from here too so be careful when you're cutting the round tip out of the hind quarter. 7:52 - The Beef round tip is a great option for BBQ beef. This makes a great, lean roast and there's only a boneless option. 8:19 - The beef eye of round is next and is separate from the beef round tip. Remove the round tip and the loin from the hind quarter, then seam out the eye of round. There are 3 main muscles; top round, bottom round, and eye of round. Any of the 3 will make a good roast but we used eye of round for the video. ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

https://bit.ly/2JAvYUk Check out our store! Let's make y'all some beef bacon! We promised it in one of our recent videos (https://youtu.be/zRWvWe08HTA), today is that day! We have beef bacon that we argue will rival pork bacon! We get all kinds of questions like: do you make beef bacon, do you sell beef bacon, what is beef bacon, and what does beef bacon taste like? We're here to show you. This video is the ultimate guide to beef bacon brought to you by The Bearded Butchers. Where does beef bacon come from? Separate the beef chuck from the rib. You'll have the beef rib remaining and we'll move the focus to the beef plate. Remove the outside beef skirt steak from the beef plate, cut the plate a little wider than normal since the focus is bacon and not ribs. Remove the inside skirt. Cut off the beef ribs (these are the same cut as pork spare ribs). What's left (3:37) is the slab of beef bacon (same cut as a pork belly). After the beef bacon is cut, here's how to cure beef bacon using Scott's Just Plain Vanilla (JPV) Method for curing: 1) Fill a meat lug (or similar container) with 2 gallons of fresh, cold water. 2) Add 2oz of cure. We used Celery Juice Powder (https://bit.ly/3rkD4OG) but you can substitute the same amount of sodium nitrate (aka pink cure or curing salt)(https://bit.ly/3Ki62Y8). The amount of cure is dependent on the amount of water (1oz cure per gallon of water). You just need enough water to be sure all of the meat is covered. For a healthy slab of bacon, 2 gallons of water is usually sufficient. 3) Add 2lb of sea salt (table salt is fine too) to the water/cure brine. 4) Submerge (fully submerged, put something heavy like a ceramic dinner plate on top of it or it will float) the bacon slab in the brine and put it in the cooler or fridge for 10-14 days. 5) We seasoned half the bacon with our Black Seasoning before we smoked it which you can find here https://bit.ly/3l63LS2 (just pick your desired size). If you buy a bucket you'll get a free shaker with it! The slab has been cured so there's no need for a binder, just pour on the seasoning. 6) You'll want 2 bacon hangers like this if you're using a smokehouse https://amzn.to/31Y4FME to put in the smokehouse. 6a) If you want to smoke the bacon slabs on something like a Traeger, check out our other (pork) bacon video at https://youtu.be/8fuOmhzGAtg and skip to 20:25. Check out the rest of that video for plenty more bacon making tips. 7) Slice the bacon. We recommend using the MEAT slicer that you can get here https://meat-your-maker.pxf.io/KeY6nN. This 10" slicer is great for bacon, jerky, or anything else that you might make at home. 8) Fry up the bacon! https://amzn.to/3Dbn6eC We LOVE the 36 Blackstone that Scott used! Check out 10:36 to see a great side by side of pork bacon vs beef bacon after they are cured. Be sure to check out our retail store at whitefeathermeats.com. If you stop by after the video, we'll have some beef bacon for sale for anybody that wants to try it (while supplies last). Be sure to call ahead and make sure we have beef bacon in stock! NEW SWAG!! https://beardedbutchers.com/SHIRTS (Click on the shirt to see MORE COLORS) 🧂 https://bit.ly/2JAvYUk Check out all of our seasonings! 🔪 https://bit.ly/3ocGssQ No band saw? No problem. Check out this great MEAT saw instead 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

This is it. Scott vs Seth for the first time ever. Butcher vs Butcher! Stay tuned to the end to see who is the fastest! 👇 👇 Let us know in the comment if you caught any of the "Butcher Jokes" as they were competing Check out our website for more great content at beardedbutchers.com

🧔 https://bit.ly/2JAvYUk Check out our store for all your Bearded Butcher gear! The Bearded Butchers are back with some classic content! Sit back and learn all about the hanger steak! The Hanger steak is also known as the Butcher's Steak, The Butcher's Cut, and The Hanging Tenderloin, amongst other names. These names all come from butchers frequently keeping this cut of steak for themselves because it's so tasty and so tender. Today, you'll learn what is hanger steak, and how to cook hanger steak while we share some hanger steak recipes (with Bearded Butcher Blend seasoning, of course). The hanger steak will be on a Big Green Egg with normal steak grilling temperatures around 350 F. Get your Bearded Butcher Blend Seasoning 6 pack right here https://bit.ly/3m25md5 or a bucket and FREE shaker https://bit.ly/3nSKV2x and get your favorite flavors today. Hurry! Shipping is FREE! *** PRO BUTCHER TIP - Hanger steak is super lean so don't cook it past an internal temperature of 130 F or it will be dry and tough *** 🔥 https://amzn.to/3HcXAb0 Seth's Looft Lighter 🌳 https://amzn.to/3DbwKxP and Hickory chunks 🔥 https://bit.ly/3rkRahm Be sure to use our heat resistant gloves over an open flame ________ Here's a couple more things for clean food prep 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves ________ **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 ________ Index: 2:29 - How to cut out the hanger steak 4:43 - How to cut the tendon out of the hanger steak 6:50 - How to light charcoal with a Looft Lighter 8:23 - How to grill a hanger steak (on a Big Green Egg) ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

Picture this - The grocery store is closed, your garden failed, and you still need to eat. Now what? The Bearded Butchers are going to show you how to survive when the time comes. Goat meat is probably zombie apocalypse food at its very best. Goats are already in about 63% of the world, they can eat anything, and they are extremely durable. Get out your apocalypse food supply list and add goat to the top of it. Turns out, raising goats is the ultimate in prepper food storage. You don't actually need to store it anywhere! Later on, we'll be showing you how to dehydrate or otherwise preserve the meat, but today, the best prepper food is going over an open fire to be eaten right away. We'll be using a Burch Barrel today, but the concept is literally the same for any barrel, or any open fire really. You'll see that we just hung the meat with wires and let it cook. No electricity required today, this is prepper food preparation at its finest. Just be sure to guard your tools and your goat! ________ https://bit.ly/37wH2uL Beanies and camo hoodies are here! https://amzn.to/3n5KuV5 Scott's KA-BAR knife. A true knife for the apocalypse https://bit.ly/3rkRahm Be sure to use our heat resistant gloves over an open flame 🔥 🧔 https://bit.ly/2JAvYUk Check out our store for all your Bearded Butcher gear! 🧂 https://bit.ly/2YJpJBs Grab your Cajun or (or any other) Seasoning for your goat 🔪 https://amzn.to/30j5Bux A butcher saw for the Goatpocalypse 🔪 https://bit.ly/37qL7NL - The Bearded Butcher knives 🔪 14:37 - https://bit.ly/2M9Tk4E Scott's handheld knife sharpener 🛢️ Use the discount code BEARDEDBUTCHERS for 10% off at https://bit.ly/2LkIeJr Burch Barrel! ________ 📸 Want to make videos like ours? Here's ALL of our film gear 📽️ https://amzn.to/2YBdkDi Canon EOS R5 Camera 🎙️ https://amzn.to/31SyRc2 Deity V-Mic D3 Pro 🔍 https://amzn.to/31U6bzm Canon Lens 🌪️ https://amzn.to/31UiyeL Polarpro Filter ________ Here's a couple more things for clean food prep 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖 Index: 3:48 - Seth starts to break out the goat haunches to hang over the fire. The goat tenders come out first. The goat being butchered today is a bore goat. The goat hip bone is the last out. 6:27 - One of the haunches get a Bearded Butcher Blend Cajun in Olive Oil sauce mix. The other stays unflavored. 7:39 - We used a Burch Barrel, but this represents an open barrel of any type that could be used the same. Just roast your goat meat over an open fire and it'll be the same. 10:02 - Next, the front goat shoulders come off in a hurry. 10:44 - On to the goat backstraps next. 12:05 - After the goat backstrap, the goat ribs get cut out next. 13:56 - Several different things can be done with the goat neck, it comes off next and you can decide. A goat neck roast is an idea, we'll trim it out for ground goat today. 15:00 - Goat shoulder. Seth removes the goat shank to save for a goat shoulder roast and it can further be a goat shoulder blade roast. 17:15 - After Seth explains that a lot of the trimmings will be used for goat jerky, he carves the goat tenderloin. 21:12 - How does goat meat taste? The goat meat taste test! ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

Scott is in the driver's seat for the video today. It's a really busy day at Whitefeather Meats in Creston, Ohio but the guys found some time to get their lunch prepared. Starting with locally harvested, 100% grass fed beef, Scott will show you exactly how to get to a very special steak, how to trim it, and most importantly, how to prepare it! Flat irons and tri tips keep getting more expensive and more popular, but this cut of steak is one of the least known of all steaks. Scott is going to start with a chuck, square it up, and get it cooked. We're on the Traeger again today and the flavor of the day is Bearded Butcher Blend Black seasoning (https://bit.ly/37jHV6z). Or get your BUCKET of seasoning that comes with a free shaker! https://bit.ly/3nSKV2x (if you already have a bucket and shaker, save $20 and grab a refill bag!) Today's Recipe: ✔️ Add some Bearded Butcher Blend Black seasoning to your cut of beef ✔️ Preheat the Traeger Grill to 170 degrees ✔️ Set the Traeger to super smoke mode ✔️ Let it cook to your desired internal temperature If you just can't stand waiting, skip ahead to 8:25 for the big reveal. https://www.youtube.com/playlist?list=PLxq-i2px3tgwUF-JL2z0YLOJpCsrMttVw ⬅️ Be sure to check out our ever growing playlist of beef butchering and cooking videos. Here is everything you will need: 🔪 https://bit.ly/37qL7NL - Check out all of The Bearded Butcher's cutlery 🧂 https://bit.ly/37jHV6z - Don't forget our famous Bearded Butcher Blend seasoning! ♨️ https://traeger.uym8.net/3KrxX Our favorite smoker grills **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 https://www.facebook.com/BeardedButcherblend 🍖 https://www.instagram.com/beardedbutcherblend 🍖 https://twitter.com/_beardedbutcher Index: 1:44 - The guys start to cut the chuck. For way more detail about breaking down a side of beef, be sure to see this video https://youtu.be/wazg6u3ESco 2:12 - Seth squares up the chuck. The front and and brisket come off. Then the arm comes off, don't cut the flatiron. Last is the neck. 2:49 - Scott is going to cut the secret steak out of the squared beef chuck. Cut the cap off first. 4:12 - Here's the flat iron steak, top blade steak, and a mock tender underneath. 5:45 - Now, the beef shoulder blade needs to be lifted out of the chuck. Peel off the under blade steak. Cut along the top to get the chuck roll out. 7:25 - Here's the big reveal. When Scott gets to the rib, we get to the secret steak right on top of the beef ribs. 9:38 - Out to the Traeger grill to get lunch cooked up.

🔥 Scott cooked this turkey at 350 F for 4 hours to 160 F internal temperature 🔥 Today, we're talking turkey. This is a super simple recipe that will feature our chipotle seasoning. There's just 3 steps: 1) The all important turkey brine 2) Turkey injection or turkey marinade 3) How to cook turkey at home You HAVE to make sure that for this recipe, you buy a turkey that has not be pre-brined or injected. Look for "solution added", "enhanced", or "kosher" on the label for hints that the manufacturer injected it prior to you purchasing it. We're using a free range turkey that's farm fresh. We like to use 1 lb of salt for each gallon of water. For this video we used 2 gallons of cold water with 2 lb of salt added. It's not necessary at this ratio to heat the water to dissolve the salt, just be patient and stir it well. The rule of thumb to brine your turkey is about 1 hour per pound of bird. After the brine, remember to pat the bird dry with some paper towels. The 3 ingredients Scott uses for the turkey injection: 1) Our own PLE P https://bit.ly/39v7yGv (supply is SUPER LIMITED) 2) Butter - Combine the butter and maple syrup 1:1 and inject with https://amzn.to/3D9L3Tl 3) Bearded Butcher Blend Chipotle Seasoning https://bit.ly/35Olgkf Next, the turkey goes on your smoker or grill of choice! Here's Scott's turkey rack https://amzn.to/3wEeUB9 6:52 We have something NEW on the way! https://bit.ly/34QrEXF 24:34 How to carve a turkey 🦃 🔪 🦃 If you're ready to prepare your own Thanksgiving turkey, here's the gear we recommend 🦃 💉 https://amzn.to/3D9L3Tl Brine Injector 🔪 https://bit.ly/37qL7NL - Bearded Butcher cutlery (including the 6" Victorinox Scott used) 🧂 https://bit.ly/34QrEXF - Check out our new 6 packs of seasoning! 🧂 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 STAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

🔪 https://bit.ly/37qL7NL - Here is the knife that Seth uses 99% of the time 🔪 🧂 https://bit.ly/34QrEXF - Check out our new 6 packs of seasoning! 🧂 We're back! This time it's going to be grass fed beef vs grain fed beef! Scott's going to describe some differences between grass fed and grain fed, then we'll let you have a look for yourself. If you're one of those people that keeps asking where can i buy grass fed beef near me, this is the video that you need to watch. There's so much information! The Bearded Butchers will tell you all about the benefits of grass fed beef, why it's a great idea to buy local grass fed beef, and even a little about grass finished beef. Make sure you check out the grass fed vs grain fed primals laid out on the table at 15:10 and the grass fed cuts are compared to grain fed cuts at 27:29. The beef we used today is American Grassfed Association certified, so this is the real thing. https://amzn.to/2YDkpmR Here's the Lodge Cast Iron Reversible Griddle Scott used https://bit.ly/32Z98wj Our Instant Read Thermometer https://traeger.uym8.net/3KrxX Check out all things Traeger here 0:41 Ever wonder why we dry age our beef? If you're wondering, we don't hang for more than 21 days. In this case, we lost 17lb from each carcass. 1) The enzymes break down the muscle fiber and the beef is more tender 2) Some of the moisture evaporates and you get a better flavor of beef 3) It's safer. At this temperature for this time, pathogens (bacteria like e coli or salmonella) cannot survive. We've never had a positive pathogen test https://www.greenvistafarm.com/ check out our local grass fed beef supplier 📸 Want to make videos like ours? Here's ALL of our film gear 📸 📽️ https://amzn.to/2YBdkDi Canon EOS R5 Camera 🎙️ https://amzn.to/31SyRc2 Deity V-Mic D3 Pro 🔍 https://amzn.to/31U6bzm Canon Lens 🌪️ https://amzn.to/31UiyeL Polarpro Filter If you want to get started with some of your own butchering and grilling at home, here are some of the most important tools. 🔪 https://bit.ly/37qL7NL - Bearded Butcher cutlery (including the 6" Victorinox) 🧂 https://bit.ly/37jHV6z - Our famous Bearded Butcher Blend seasoning! 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 STAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 5:17 - All about the cooler that we use for our dry aging. The grain fed beef carcass lost more weight by percentage because it's leaner beef. 6:39 - Time to butcher some beef! 11:36 - See the difference in the grain fed beef 17:28 - Seth breaks down the Picanha 29:50 - Time for Picanha steaks with Bearded Butcher Black! 40:25 - Time for the meat experience! The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

Do you have any idea what a pig wing is? Well, follow along and we'll show you! We'll answer that burning question you've had for the last 5 minutes; what are pork wings anyways? They're pretty self explanatory and they have nothing to do with chicken wings or buffalo wings, but we think that they are just as tasty! 🌡️ https://bit.ly/3nZa241 Our new BB Instant Read Meat Thermometer (lifetime warranty) 12:18 🌡️ Here's what we used today 🧂 https://bit.ly/2UYb4kk Hollywood Seasoning (Scott explains Hollywood at 8:20) 🧂 https://bit.ly/3nQYnnE Hot Seasoning (Scott explains Hot at 10:13) 🧂 https://bit.ly/3nSKV2x Bucket with Shaker 🧂 https://bit.ly/3m47BfF 4 Pack with Sauce 🧂 https://bit.ly/3m25md5 6 Pack 🔥 https://traeger.uym8.net/3KrxX A Traeger 885 at 200 F on super smoke mode 🔥 https://bit.ly/3nZa241 Thermometer 🔥 A Big Green Egg at 550 F to finish 🧴 BBQ Sauce: https://bit.ly/3q1DBUq 🧴 https://bit.ly/39aLOzk Rebel Red Sauce: 🧴 https://bit.ly/2J5Bz4C 64 oz jug https://youtu.be/XG0-H6kdvyA If you don't have a Traeger and/or a Big Green Egg, here is a little helpful info about how to sear something on your stove burner. You can start on any old grill and finish on a cooktop And you know, this just wouldn't be a classic Bearded Butchers video if we didn't tell you everything, so you'll find out where pig wings come from, what they are, and how to cook them. 6:53 - If you're wondering where to find pig wings for sale, your local butcher may not have them or even know what you're talking about if you ask them where to buy pork wings. Quite simply, you may need to explain it to them, but most importantly, it's part of the ham hock. Check out 2:36 for the exact location. 🐷 If you want to make your own pig wings, here's the gear we recommend 🐷 🔪 https://amzn.to/30j5Bux a good butcher's saw to chop off the shank (2:06) 🔪 https://bit.ly/37qL7NL - Bearded Butcher cutlery (including the 6" Victorinox Scott used) 🔪 https://amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe 🧤 https://amzn.to/3quiP28 Latex Free Food Prep Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 STAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://twitter.com/_beardedbutcher 🍖 Index: 1:50 - Pig wings are located in the rear hock of the pig. Seth starts right off by showing how to extract a pig wing and where it comes from. 2:36 - Working on the H bone of the pig next. The pork wing comes from the H bone. 7:47 - We're seasoning the wings. Pro tip, don't season with hot first. Always use the hot flavor last. 8:20 - Scott explains what is Bearded Butcher Blend Hollywood Seasoning? 10:13 - Scott explains what is Bearded Butcher Blend Hot Seasoning? 12:18 - https://bit.ly/3nZa241 Our new BB Instant Read Meat Thermometer (lifetime warranty) 17:13 - Time to sauce the pig wings! The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

It's Valentine's Day so it's time for The Bearded Butchers to get in touch with their romantic side. If there's a lady out there looking for best valentines gifts for him, look no further. A heart shaped ribeye is the best gift and the best Valentine's Day food all in one. You've got to try Brock Lesnar Blend Seasoning! https://bit.ly/34wSzvI Get your Bearded Butchers swag! https://bit.ly/3LtP0a9 Start by breaking out the rib section between the 5th and 6th rib. You've seen this many times so you should be able to follow along on a rib section breakdown by now. Fabricate the rib section on the band saw, or the hand saw of choice. 3:37 - That is a beautiful cut of beef If you're following along, the big trick to how to make a heart shaped ribeye is to cut your steak twice as thick as usual, then butterfly it down the middle without cutting it completely in half. Depending how big your rib section is and how thick you cut them, you should be able to get at least 5 or 6 heart shaped ribeyes. 6:36 - Wondering what is Brock Lesnar Blend Seasoning? Seth explains! It's a combination of Brock Lesnar's favorite seasoning and Bearded Butcher Blend Original seasoning for a perfect meat seasoning that's great for ANY meat. You've got to try it! https://bit.ly/34wSzvI There's a lot more about Brock Lesnar Seasoning at 11:10! 7:23 - Scot has an actual beef heart recipe too! This just became a comparison between beef heart and heart shaped ribeye steaks! It's a cookoff! Watch Scott grill an actual beef heart starting at 10:34 8:01 - Heart Steak just turned into Heartbreak 😭 15:09 - How to make bacon wrapped asparagus and grill it!

On today's video, we're doing "how much eating meat you'll get off a pig" slash "how a custom cut pig can best bring value to your family by choosing the best cuts for your freezer". ▶ https://youtu.be/UC3Yy6R7aqg Here's the beef video Seth mentioned 🚨 11:09 - New swag alert! Head to https://beardedbutchers.com/collections/bearded-butcher-apparel/ to get yours! Scott and Seth start with a pig carcass with a 210lb (95.5lb) hanging weight. They start the video with the assumption that the pig carcass will yield 70% or more of the hanging weight in finished cuts of pork. Watch to the end to see if they made it! Scott and Seth add in some tips about which meat and fat will make the best sausage. 🐷 Lard vs Tallow https://beardedbutchers.com/blogs/news/what-is-beef-tallow/ 7:27 - How to remove the H bone and how to make a boneless ham. 14:05 - Remember, boneless cuts reduce your yield (the bone has weight. Less bones = less weight = lower yield). 20:27 - The epic finale - All of the boneless and bone in pork cuts laid out and compared. 26:16 - Scott does some math and figures out the final yield for pork from the entire custom pig! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖

👉 https://bit.ly/3ANq86x Scott's Jerky Bites.. to satisfy your appetite while you're waiting for your prime rib to finish cooking. Not to be confused with the grade of the beef, prime rib is named for its origin in the primal rib section. It can be cut a number of different ways, but comes from between the 5th and 6th rib on the chuck and the 12th and 13th rib on the hindquarter. A whole prime rib (bone in) will usually be 7 bones. If you make this boneless, it becomes a beef ribeye roast. Seth trims down to a 4 bone prime rib roast that should weigh 5-6 pounds. Here's a neat trick, Seth cuts the bones off but ties them back on for presentation. The magic internal temperature for a prime rib roast is about 125-130 F. 8:47 - How to tie a Butcher Knot (The Bearded Butcher Method) 10:27 - Have you seen our NEW Cinnamon Swirl yet??? Check it out! 🔥 https://bit.ly/3oKfHxX Our natural fire starter sticks to light your charcoal 🧂 We used a combo of Butter and Black for the prime roast! Black: https://bit.ly/3l63LS2 Butter https://bit.ly/37x2tvd 🌡️ https://amzn.to/33kEGQd Meater Probe that we used https://bit.ly/3nZa241 our BB instant read thermometer for when the probe is out 🧤 https://bit.ly/3rkRahm Our Carnivore Heat Resistant Gloves **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 https://www.tiktok.com/@thebeardedbutchers 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 ____________________________________________________________________________________________ The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

It's an exciting moment and we're going to celebrate with something special! We're going to show you how to trim an entire beef tenderloin - with a whole Japanese A5 Wagyu Beef Tenderloin 😮 Want to try the tenderloin that we used today? Check out Kai Wagyu using the link below! https://kaiwagyu.com/?/ref=beardedbutchers.com In this video, we used a PSMO tenderloin. PSMO stands for "Peeled, Side Muscle On". This is the entire beef tenderloin. You can follow this video to trim out any beef tenderloin, doesn't have to be a A5 beef tenderloin. The most challenging part is removing the silver skin, Seth shows how to do that at 3:28 Seth's knife can be found at https://bit.ly/3cDDxG1 After trimming an entire beef tenderloin, it's best to take it straight to the grill! Need some seasoning? Check out our entire line of Bearded Butcher Blend Seasoning! https://bit.ly/3wBzK65 7:14 - Butt end beef tenderloin, center cut beef tenderloin, and beef tenderloin tip compared. 10:05 - The tenderloin is trimmed and cut, time to grill it! 10:47 - How to season filet mignon before grilling it! 12:02 - How to perfectly grill a thick filet mignon without it drying out or burning.

Check out our store! https://bit.ly/3wBzK65 👈 Beef Tri tip. You've probably heard of it but maybe haven't tried it yet. We introduced them a few years back. It's not a super popular cut in this part of the country but has been gaining in popularity. It's pretty simple, the tri tip comes off the sirloin tip. You'll follow the natural seem to remove the round tip and end up with just the beef tri tip. For the trio, the first will be cooked like a brisket, the second will be more of a smoked meat and deli sandwiches, and the third will be cooked and seared like a regular steak. 6:00 - Cooking the 3 beef tri tips! 🧂 Original: https://bit.ly/33eV4P9 🧂 Black: https://bit.ly/3l63LS2 🧂 Brock Blend: https://bit.ly/34wSzvI 10:50 - Jeremy's chimichurri sauce 🔪 10” Meat slicer https://meat-your-maker.pxf.io/KeY6nN 🔥 Get 10% of at burchbarrel.com with code BEARDEDBUTCHERS at checkout! **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TIKTOK https://www.tiktok.com/@thebeardedbutchers 🍖

People always ask, when I buy beef in bulk, how much can I expect to take home? There's a lot of ways to answer that question, so we're going to butcher a half a beef, custom style. In this video, you'll learn how much does a cow cost, how much does it cost to butcher a cow, all about bulk beef processing, and so much more! Just to be clear, Whitefeather Meats does not do custom processing at all anymore, it's now only a retail operation. However, we do have many years of combined custom processing experience, so you won't get any better advice than what you'll get in this video. 🧂 https://bit.ly/34wSzvI Check out our exclusive Brock Lesnar Seasoning! 🧂 1:16 - Bearded Butcher Scott Perkins describes all of the ins and outs of freezer beef. There's no exact answer to how much eating meat you'll get when you buy freezer beef. Depending on the breed and how the animal was fed, you'll get different ratios of muscle to fat. When buying in bulk, you'll pay by the "hot carcass hanging weight". This means the animal was slaughtered and butchered. Immediately after, the carcass goes on a scale and that's what you'll pay for. How long should you dry age beef? We recommend a minimum of 5 days but the sweet spot is about 12 days. 12 days is a sweet spot for tenderness and flavor without too much dryness. 17:13 - All of the steaks that you can expect from a front quarter of a beef vs the hind quarter of a beef. From there, Seth boxes up the beef and talks about the yield.

Season the chicken BEFORE you seal anything! 👉 https://bit.ly/3wBzK65 👈 On today's video, we're going to butcher up a whole chicken. Buy the best possible chicken you can afford because it's a lot more economical to cut a whole chicken vs buying all of the separate cuts of chicken. Bearded Butcher Scott Perkins is going to show you how to cut up a whole chicken and how to vacuum pack and preserve an entire chicken. We'll show you how to cut the chicken wings, chicken breast, and chicken thighs. 9:45 - Scott's hot tip 👨‍🦰. How to vacuum pack a chicken carcass and keep your vacuum bag from breaking. 11:18 - Try to stay with him but you're getting a bonus hot tip! Be sure to label everything BEFORE vacuum sealing anything. It's just about impossible to write on the bags after you sealed them. Here's some gear from the video (MEAT cutlery may not be available) 🔪 https://bit.ly/3cDDxG1 Boning knife and honing steel 🗳️ https://meat-your-maker.pxf.io/15KYj9 Vacuum Sealer that Scott used 👝 https://meat-your-maker.pxf.io/b3gBxk Vacuum Bags 🥍 https://meat-your-maker.pxf.io/7mVoMy BONUS Sous Vide **For all things Bearded Butcher be sure to FOLLOW US on social media** 🍖 FACEBOOK https://www.facebook.com/BeardedButcherblend 🍖 🍖 INSTAGRAM https://www.instagram.com/beardedbutcherblend 🍖 🍖 TWITTER https://twitter.com/_beardedbutcher 🍖 Index: 0:48 - Turn the whole chicken over and remove both of the chicken wings. Don't cut the breast. 1:19 - Make a small incision, then break both chicken thighs. Remove the thighs. 2:56 - Follow the inside of the fat line to carve the chicken breast the entire way around the chicken. You'll be able to remove the entire bone-in portion of the chicken and be left with 2, nice, boneless, skin on chicken breasts. 5:04 - On the drumstick side of the fat line, cut the bone in chicken thigh from the chicken drumstick. 5:32 - To make chicken wings, cut along the inner joint for Buffalo Wings. 5:55 - Use the chicken carcass to make chicken stock (broth) 6:42 - How to vacuum pack a whole chicken. 8:14 - How to vacuum pack chicken wings.

https://beardedbutchers.com Welcome to The Bearded Butchers newly updated warehouse! Brock Lesnar Blend is here and a lot of our prices are LOWER! Shop now! http://beardedbutchers.com/brock-lesnar-blend Brock Lesnar Blend has arrived!!! It's that time of year again! Winter is almost over and the big game is in a couple of weeks. Follow along as Scott, Seth, and the newest Bearded Butcher, Jeremy, make some delicious grilled chicken wings. We have 3 flavors of chicken wings coming off the charcoal grill; hot chicken wings, cajun chicken wings, and our delicious new Zesty Lime. You'll never need another chicken wings recipe after this, just fire up your grill of choice, grab your Bearded Butcher Blend Seasoning, and get cookin! Cajun Shaker: https://bit.ly/2JcoypF Cajun Bucket: https://bit.ly/3on6JWX Hot Shaker: https://bit.ly/3nQYnnE Hot Bucket: https://bit.ly/3Gq6d0t Zesty Lime Shaker: https://bit.ly/3L5Pkvv Zesty Lime Bucket: https://bit.ly/35CWE1k Jeremy's Not So Secret Ranch Dressing Recipe (12:45): 2+ teaspoons Zesty Lime: https://bit.ly/3L5Pkvv ½ Cup Mayonnaise ¼ Cup Sour Cream, or Greek yogurt 2 teaspoons Dried Chives ½ teaspoon Dried Dill ½ teaspoon Dried Parsley ½ teaspoon Garlic Powder ½ teaspoon Onion Powder ¼ teaspoon Salt ⅛ teaspoon pepper ¾ Cup Buttermilk, or regular whole milk

Both pork belly burnt ends and beef brisket burnt ends are great, but each comes with a different flavor and cost. Beef brisket burnt ends are a great alternative to pork belly burnt ends and come at a cheaper cost. Follow along as Seth breaks down a beef brisket and gets it ready for the grill. 8:46 - Skip ahead to how to prepare poor mans burnt ends 13:31 - The big reveal and taste test comparison of pork belly vs beef burnt ends! Which will win?? https://bit.ly/3a18vsk Check out the black blend in our store!