Knowing how to butcher your own cuts of beef can save you a lot of money if you have a skilled meat cutter and utilization for “off cuts” and scrap. The first video is more for commercial butchers and shows how to break down a whole carcass. But it will also give you a very good idea about where each type of steak comes from. The remaining videos show how to butcher steaks from beef primal and sub-primal cuts.

How to Butcher Beef Video Tutorials

Beef Carcass Break Down into Steaks

How to Breakdown a whole Beef Carcass

shows how to butcher a carcass, breaking it down into Primal Cuts, sub-Primal cuts, and a variety of roasts & steaks.

USDA Beef Grading

How Beef is Graded

Discusses the USDA grading process for yield and quality including Prime, Choice, Select, Standard, Cutter, and Canner.

10 Specifications of Certified Angus Beef

10 Specs of Certified Angus Beef

The specs rate: marbling, texture, animal age, ribeye size, animal weight, fat, muscle tone, capillary ruptures, no dark cutters, neck hump.

Beef Blade and Feather Steak Butchering.jpg

Blade & Feather Steaks

 

Trim Hanger Steak

Hanger Steak

He could have a better yield.

Trim Skirt Steak

Skirt Steak

How to prep a Skirt Steak

How to cut NY Steaks

Striploin Fabrication

Great demo on cutting NY Steaks, including info about “vein steaks”.

How to Trim Beef Tenderloin

Tenderloin Steaks

Shows how to trim, remove silver skin, cut, and utilize the Head, Chain, and Tenderloin.

Top Sirloin breakdown

Top Sirloin – Baseball or Pave Steaks

Top Sirloin demo starts at 4:19
Shows the breakdown of Top Sirloin into Baseball, Barrel, or Pave steaks. It also shows the Striploin, Ribeye, and Tenderloin.

How to Prep a Brisket

Brisket

Part 1 of 4
Malcom Reed of How ToBBQRight shows how to trim a Brisket for competition.

Trim a Brisket

Brisket

Part 2 of 4
Malcom Reed of How ToBBQRight shows how to trim a Brisket for competition.
Trim a Brisket – Part 3
Trim a Brisket – Part 4