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 |
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How to Breakdown a whole Beef Carcassshows how to butcher a carcass, breaking it down into Primal Cuts, sub-Primal cuts, and a variety of roasts & steaks. |
How Beef is GradedDiscusses the USDA grading process for yield and quality including Prime, Choice, Select, Standard, Cutter, and Canner. |
10 Specs of Certified Angus BeefThe specs rate: marbling, texture, animal age, ribeye size, animal weight, fat, muscle tone, capillary ruptures, no dark cutters, neck hump. |
Blade & Feather Steaks
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Hanger SteakHe could have a better yield. |
Skirt SteakHow to prep a Skirt Steak |
Striploin FabricationGreat demo on cutting NY Steaks, including info about “vein steaks”. |
Tenderloin SteaksShows how to trim, remove silver skin, cut, and utilize the Head, Chain, and Tenderloin. |
Top Sirloin – Baseball or Pave SteaksTop Sirloin demo starts at 4:19 |
BrisketPart 1 of 4 |
BrisketPart 2 of 4 |
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