Steak vs Steak (Where to Buy Steak Online) | The Bearded Butchers

so today it's about

steak

and

steak

we're talking about ribs, it's beautiful here in Ohio, we've had warm temperatures, we're heading into spring, mother's day is coming, father's day is coming, what better time than The right one. now to talk about steak, we're going to do the ultimate comparison of these ribs, we're going to do bison, we're going to do 100 grass fed beef, we're going to do grain fed beef and we have one. more for you, let's go to the refrigerator and get that piece from the restaurants, the American wagyu, obviously, an animal that we slaughter right here.

You'll see us on camera, rib by rib. I mean we're going to rest between the 12th and 13th rib and find out what kind of marbling we have let's talk a little bit about why we call it wagu a lot of people have said that's not how they say it means Japanese cow um yeah the wall and it sounds a little ridiculous maybe giving it that kind of pronunciation, but I think we're pretty close. Can I do things of honor? Surely you can. This is always the fun part. That moment of truth when you reveal, come closer, Spencer, that beautiful, intense marbling.

That's why we kept this one. to break out in front of the camera because it's pretty, that's one of the reasons I have rib eyes, one of my personal favorites, it's all that fat in it, fat is flavor, fat is a great feeling in the mouth and the fat is a ton of amazing good energy, all that inside. muscular fat like Scott said it doesn't get any better beauties wow now comes the heavy lifting 466lbs half so this front quarter probably weighs some

where

275 280 ish some

where

welcome to our gym just me I wonder how many cases this hook could look at?

Not even a soldier, I think he is a soldier. I have no idea that thing is over 100 years old. It makes you wonder how many cars that puppy jumped off that railing, so you realize all the other primals we already separated from the animals we wanted. save this one and make it special, so get out on the floor, we're going to get this one ribbed out, we're going to cut them all out, we're going to show you how it happens, so there we have it. Grass-fed, grain-fed wagyu bison, come. go along for the ride should be fun trying not to breathe too loud into my microphone after picking up that animal so let's take this out, uh, let's cut the plate, let's cut these ribs and then we'll throw Take out the rib section and I'll show you how we're going to break it down and then we'll go through each primal and break them down and then cut them into stakes so you can see the difference.

Everything, aren't they beauties? Seth has them broken down and is getting ready to take them through the remaining steps, but before he does that, I wanted to point out that you'll see a little bit of a different color that's just the different stages of aging so we can put this video together, we brought them here , the bison and the 100 grass fed beef have been on the shelf a little longer so they have been exposed to dry air and once we get into them you won't really see any difference, but if you just look down through of the line here, you will see the difference in the grain.

We are on the side of the plate here, we also have some interesting news, which we have been working on. With a couple of different companies that do

online

Meet shipping, we've been testing the products and we want to give you some of the resources where you can order products similar to this delivered right to your door, so later in this video towards the end of In the video, we will give you some of the resources where you can get Bison, 100 Grass Fed Beef, All Natural Grain Fed Beef or Wagyu Beef. We'll put links in our description so you can follow directly. to those links and you can order very similar almost identical products right to your door so we want to include that but as Seth starts to review them my mouth is watering more and more because they look amazing I can't wait to get started . with bison, let's break this out, grab my meat hook, I'm going to remove the membrane from these ribs, we're going to save these ribs because I know there will be a barbecue master somewhere who will be dying to have them on. the smoker of it so let's start making this primal and you can see we've talked about this in other videos.

You can see that these feather bones here are much longer than the beef we've talked about with that hump on the bison. You've seen us break them down before in some of our other videos, but this one will be pretty cool to see all the different species side by side. If I left this hole, this would just be a rib roast, but I'm going to cut it into stakes today using my knife to find that natural seam applying that downward pressure, just pull it out of there exposing that yellow cord and I'll hand all of these ornaments to Scott at the boning table. and he will trim them to get some ground products.

What's up with Sean Shawn? It was missing this morning because I was mixing cheese in the back, so since we have it at this stage here, let's go ahead and remove these bones like I said these would make a griller very happy when they come into our store and find them in our meat box. Some bison ribs sound very delicious, so I use the tip of my knife right along that bone like this to remove a couple of these rough edges and a little bit of those tails which, my friends, are a section of bison ribeye Until the next one, one hundred percent grass-fed beef, raised right here in Wayne County, Ohio, by the burger family.

The same thing will go ahead and remove this membrane just like that now the first thing you'll notice when you see the color is similar to the bison, it's thinner like the bison, these feather bones are much smaller so if you look at the back of this hump is much larger and here we have a much smaller frame, so I'm going to remove these bones. Do the same here, this one is dry aged. You can see it's a little bit darker. This natural seam here is a little bit. drier so you can tell the difference, remove this yellow string, remove the bones making these nice long cuts like this, there's a little trimming before the cut and there you have 100 grass wedged into the grain fed beef, you can see that these Primaries are they get bigger as we go so remove these feather bones every time you go in.

These larger primaries are a little harder to maneuver just because of their size. It takes a little more muscle power to separate and unstick things, just clean things up. a little time to give my victorinox boning knife a little tune I want to take a minute and talk about this for a second our videos people are always like when you sharpen your knife how come you're sharpening it on the meat? Don't you get muscle flakes or muscle metal in the product? That is certainly not the case. This is a smooth honed steel and all we're doing is rolling that edge back into place on this knife, so if you see us sharpening our knife, tune it up.

On steel, we won't clean it afterward, that's because it doesn't produce metal flakes, just a little FYI, remove these back ribs, here we go. I like to trim my primaries a little before cutting them into stakes. because if you remove the rough edges, when you cut them into a stake you don't have to do it again on each individual stake, that makes things a little easier in the long run for that beloved wagyu wagyu. tons of internal muscle fat beef ribeye I'm always amazed every time I cut wagyu cattle how soft the fat is, I mean literally it's like cutting butter sounds a bit cliché but it's really true so now with this back fat here, this is what I really have to make those forearms work, spread them apart a little bit, with my knife, just slowly work my way down, like this, take out this yellow cord, so the same process on each primal, as you can see each one .

It's very different and the fatter it is definitely the more challenging it makes it. We always say it's not that we like to talk about it, but the fatter the carcass, the higher the percentage of cutting yourself is because you're using extra force to work your knife. over there sometimes that can cause your knife to slip or something, you cut yourself and there you have grain-fed, grass-fed wagyu and bison that wants to see them cut into steaks. I know I make 10 inch victorinox, it's going to do the trick, let's start with the bison, trim just a little bit of that dry aging, that discoloration, let's cut them a good inch and a quarter thick, look at that excellent eye of rib, that big portion of that cap has a little bit of fat on the inside, but you can see there's not a lot of marbling in that muscle and that's common with bison, elk, deer and things like that. to get that external fat, but you won't get that internal muscle fat, and I can tell this is bison, it's super tender, the knives slide through there with hardly any resistance, grass fed beef is next, let's move my bison . out of the way boy, if you were at a weekend cookout and these were placed in front of your guests, I know they would be in for a real treat, so there's the bison with my tag, same with the cutout of grass-fed animals. dry aged portion, so let's do a little comparison here, you can see the difference between bison and grass fed beef, how much longer that steak is, that rib cap a little more triangular in shape compared to the beef grass fed, which is round grass.

Fed beef has a slightly different color. The bison is a little darker red. It has that ironic aspect. Grass fed. They are both super lean. A little more grease on the inside of that cap. A little less here. grass-fed animals still have very little intermuscular fat in any of those, but a beautiful steak, however, here again I can say it's a nice, tender cut. Now, the only thing you need to think about when you buy bison or grass-fed animals is that from that cut. It's a lot leaner, you're going to have to be a lot more careful when you cook it to not overcook it because it doesn't have that fat to have a little bit of forgiveness.

They dry out quickly if you overcook them, next is grain food, you may be wondering why we chose ribs and as mentioned above, simply because if this is the most popular steak in our opinion of the animal, it is the most desired for some. People may argue that you know there are better ones and we're not going to disagree, but overall ribeye is the most popular, so it's time for a little comparison. Here you can see that inner muscle fat that is seen much more intensely with grain fed. there will even be marbling here at this limit, bring the bison the leanest of the three, but you can see the significant difference between those three risks in the leanness, the size of the fat content, everything is reflected, so if you buy a section of ribs in in the store, a whole section of ribs, make the investment in a good knife because it will be a game changer for you if I tried to cut this with my six inch boning knife, that's all I would do is struggle, but since I have this nice 10 the one inch knife makes a big difference now it's time to cadillac all the meat, the wagyu we're just going to square it up a little bit, this is what we call the butcher's take, throw them on the grill, nice thin slices, delicious and we own these.

So we buy them from local farms, so when I say the

butchers

take them, that doesn't mean we're taking some of someone's custom livestock or anything, we own it, so we're free to throw it on our own grill just to clarify, are you ready for this spencer? I'm ready are you ready? I'm ready this, my friends, it's going to be a beauty, look at that, that's just beautiful, so if we take them now, compare them to the bison, we have that internal muscle fat. around that lid, we've got all that marbling on the inside of that eye, just a great fillet.

If you compare grain fed to wagu, you can see the difference there, a little bit lighter and a little paler color in the meat. compared to that darker cherry red the fat is the marbling which is the most important thing on these steaks and the fat is definitely the flavor just absolute beauties and there you have it so let's put all of this on our table so we can do the ultimate comparison between These rib eyes, what do you think? Bison 100, grass-fed beef, grain-fed beef and wagyu, which would you choose? I know they will all be amazing, it depends if you are doing it for a health reason that you already know about. maybe you want the bison, the grass-fed beef, if you just want some intense flavor, you're going to have to pair it with, you know, one of these highly marbled steaks because they can't be beat, so now that you've seen all those primaries you they destroyed See them on the table, you will see the comparison.

Let's run some of these through ourroll machine. Let's choose which ones we want to get out of this. We'll take them to the grill. I'm going to cook them and we're going to do a little comparison, so come on, I think one has my name. I think I can handle it, brother. Your job is done, except when it comes to eating. I need one to explain the Blue Tug, so Norway and the FFA, who we support greatly, are our local high schools, future farmers of America, who are kind and two nephews are a big part of Yes, so we nominated for honorary membership at the state's highest level.

We're already honorary members of our local chapter of um, but they and we made it, it's amazing, so they presented us with um you know the prize in uh it came with some cupcakes that was like an hour ago so I had a cupcake with blue frosting. now my tongue is blue so without further ado the steaks you saw us cut these this morning so we move on to the big green egg and we're going to cut them or cut them, we already cut them, we're going to grill them, the 100 fed with grass, the American wagyu, the beef grain rib and the bison rib, so I let them sit at room temperature for about 45 minutes and now all we're going to do is put a little bit of olive oil on them to open these packages.

Some people wonder why we package them if we are just going to cook them, the answer is that it was this morning that we cut them up, so we didn't want them lying around our cooler and then transporting them here to where we are cooking. without being in a package so that's why we put them in our packaging starting with our bison ribeye beauty our grain fed beef another beauty that's great last but not least , that grass-fed ribeye, now all we have What I'm going to do is put a little bit of olive oil on the outside surface, a little bit of extra virgin olive oil, give them a turn today when grilling them, we're not going to do nothing too fancy about reverse browning or anything like that. that we're just going to grill them right up we have the grill at about 400 degrees and then we have our cast iron grates on there and we're going to do a nice grill it would help if you opened my seasoning bottle before you try to shake it is what little brothers are to take its big brothers absolutely, so we're going to put a nice even coating, not too thick, but just a nice nice flavor of the original mixture in there and we're going to season them with the same flavor for all four different steaks.

This won't really be a winner. We are not going to choose a winner. We'll just review them, test them and tell you. you know the differences, you know, the juiciness, the tenderness, the flavor profiles, the fat content, etc., but this original blend has a good blend of spices to give it a consistent flavor profile throughout, as I mentioned previously, one thing I'm going to have. To be careful when we roast them is that we don't overcook bison and grass fed animals, especially because they don't have that fat in there to forgive, so we're going to have to pay a lot of attention to them.

I'm not going to want to take this much above that 130 degree range because I want a nice medium rare on the inside now that we're seasoned our grill is set at 400 degrees and we're just going to put them on our grates scott I need you to help me remember where we put the grass-fed wagyu grain-fed bison, so just remember that the grass-fed wagyu grain-fed bison is not a problem, it's time to do a little 45 degree turn that puts me based on the thermometer because 'We have so many different profiles here, I want to make sure we don't overcook anything.

I told Seth. We are both private pilots. We both have our private pilot license lesson and were taught at the gates of flight school. It's that blue tongue that is a V8. swelled a little avian navigate communicate just means you should fly first like you have an engine off fly the plane look for a place to land and then start telling people about your problem, so I told them I should focus on cooking. I will help you and they look amazing. Better check that they are grass fed. I think we are about to end the state of rest.

Yes, I will take her out and they will arrest me. The bison is right behind. Did you try it? Did you try it? I gave him Let me test it, I'm sorry, I'll throw you off this deck. If I serve it, it looks great, so the only one we have left is the grain-fed. We're done and there you have grain-fed, grass-fed wagyu bison. rest and eat rest and enjoy we will move inside we will take this party inside and try some we have rested the stakes now it's time to try them grass fed bison grain fed wagyu let's start with a bison let's move forward like I said this is not really a challenge, to see which one is better, we will simply review them, discuss flavor profiles, tenderness, etc.

You're ready, so starting with the bison, I have to go for the cap first. Why are you looking at that? It looks incredibly delicious. Go ahead and grab yourself a juicy, juicy, juicy one, oh, you got it right away. If my eyes are closed, you did it. Don't tell me what that was. I knew right away it was bison. It has that sweetness that we know and love about bison. We've talked about this before in our bison vs beef video. The cornerstone on which our business was founded was the bison. Go ahead and get some of that absolutely that's where it is, bison has a unique fatty flavor, it's not game, it's not necessarily like wild game, but it's not like beef either, it has its own unique flavor , the most important thing is that people might expect you to do so. be brave that's not the case it's sweet it's sweet beef is what it is yeah if you didn't know any better you just think it's really good beef so that was the bison in grass-fed beef, grass-fed beef has a um, what.

What will happen is you're usually tasting whatever herb eats the flesh, so there's a little bit of that, like iron, which is more of a deep, meaty flavor, like now, I could definitely identify that too if you handed it to me. which a lot of people didn't know what it was, I don't know, it's grass-fed beef, it's bigger, meatier, um, I wouldn't describe it as metallic, but I think you're testing the mineral content in there and it's not like No, I don't. baffles, no, it's just different, significantly different from bison, like olive oil versus butter, same thing, yeah, it's just a little different now.

One thing we have noticed with grass-fed animals, let me understand. a piece of this fat here, if you try this fat, you might be a little surprised, just go ahead and get some of that because with grass-fed we've noticed that the flavors can be a little strong in the fat. not much, it's not bad to get a little dry aging because it's fresher for a little longer, a little bit of that caramel and nutty flavor you can get when it's been dry aged for a period of time, yeah, like that that if you do that if you're going to go for any of the more intense flavors that are going to be in that fat and in this one, like Scott said, we didn't, we didn't notice that very good steak, you can see both. of these are freshly cooked, let me give it a spin here so you can see them cooked to a nice, beautiful medium rare.

We want to make sure we don't overcook them. You know, this is a really difficult job we have, right? we have to slaughter these animals and we're going to have dinner, they're steak fans, that's something we should talk about as a fact, we actually slaughter these, um, so you know that makes a big difference when when you kill them in home so it's time to feed them grains and here again, I'm just going to touch on this cap because that rib cap is hands down our absolute favorite on a ribeye steak. I expect a little more buttery. flavor, yeah, more like what you're used to at a steakhouse, you know, like uh now we don't use butter in these, you didn't use any seasoning, there's no sautéed mushrooms, there's no caramelized onions, we're just. eating a grilled steak with the original seasoning, a little bit of olive oil on the big green egg and if you put this in front of someone they would be dining absolutely blind, in my opinion I'm enjoying it, it's something different like you said about yourself.

We know the fact that we slaughtered him, so we know everything about it. Now let's get some of that fat. It will be like eating a small piece of butter. Very soft. Melted in the mouth. Tight, yes, very good. I better grab another piece because I'd hate to see these sitting there get cold. Wow, excellent. As far as tenderness goes, I would say that if I had to choose one of these three, maybe the grass-fed one isn't as tender as the one. The other two, the bison, have a closer texture to almost a firmness. The bison and grain fed, I would say just as tender, and again I want to say we did the dry edge longer, so I'm sure it has that playing a big role. role in this now in the beef cadillac that fine wagyu ribeye let's grab that cap hope this is softer and more velvety um kind of ready for this yeah, like eating pie oh my gosh wow now Almost no chewing required, no It's just so soft you can crush it between your tongue and the roof of your mouth.

Wow, that sounds, it's like, it washes really well in your mouth, so it's like I said, it's like eating. velvety smooth this was fantastic I said we weren't going to pick a winner because this wasn't a competition we grew up with bison our whole lives I mean we've been eating bison since we were little if you were to ask me what was the most tender wagy beef has to be , yes, that mouthfeel feels completely different and it just depends on what you're looking for and the flavor, yes, so you know bison and wagyu, if I had to pick the winners.

It would be those two and of those two, the wagyu is much more tender, but overall, I mean, if I'm looking to have an anniversary style dinner, that wagyu is just amazing, treat yourself now, let's go ahead and get some of that . fat will be like eating a piece of bacon that taste there's a lot of flavor in the fat but it's such a good flavor it's like I mean so good now I have to point this out Spencer is filming this and she has to sit here oh my god I took out a third, a third fork in the drawer, Spencer, look, I saved that piece just so you can have a great meal and that's what this is all about and we're not even done eating. because we're going to finish them, we're going to bring the kids here, we're going to bring the families here and we're going to enjoy the rest of these steaks, but what a cool comparison, I don't even know if this has ever been done in this style on the internet, especially on YouTube, to the point where we took it out of the casing, showed them the full primary ingredients, cut them into fillets, and then did a full comparison through cooking, etc. that's exactly what we want to do with our channel, we want to branch out, you know, branch out and do things that maybe you haven't seen before and we hope you enjoy it and as a result you subscribe and follow.

Coming back because we have tons more content planned. I should take this moment to mention that our meat processing video is getting ready to go live. They are ready? 10 million views on YouTube. That's a comma, a comma, and then two digits. Can you believe it? 10 million views, our channel is about to reach 60 million total channel views and just over 623,000 subscribers, so thank you to each and every one of you, we also wanted to say that we hope you can repeat this process in home, we certainly know with our spice. That will add a nice element to it.

We hope that you can use some of the resources to get similar cuts of meat, similar cooking sources, and that you can enjoy what we are so passionate about, which is simply enjoying good carnivore-based meals. with friends and family and bringing it all home, you can learn a little bit more about the slaughter through the comparisons that we bring to you through our channel, so that's what it's really about, just bringing a better user interface to the home, which interesting is that we didn't grow up eating a lot of steak and we didn't just eat one, you know, we couldn't afford it, but we grew up on a dairy farm and we, the animals that we had processed, weren't suited for steak, so we were eating hot dogs and hamburgers. and things like that, so our parents, you know, maybe they didn't know how to cook a perfect steak, so if you follow these techniques, hopefully you can cook the perfect steak at home.

We're a little more informed about where the different species come from so we can go out and buy them and then how to cook them, so we hope you enjoyed it. There are many more to come. We come up with these ideas for these videos throughout the day while we're processing scott and I, shawn spencer, we're talking, we thought, hey, let's do this for a video and this was one of them, we hope you enjoyed it, no forget to follow us on all other social media channels,facebook, instagram, tick tock. you know the deal, don't forget to subscribe, thanks for watching until next time, see you around, we mentioned it earlier in the video.

The number one question we get on YouTube is: can we buy your meat

online

? The answer is no, we are just logistically. we're not ready for that, we have our physical store here, our retail business and honestly we're so busy filling our own meat boxes that that's not something we've paid attention to yet, however if you want something exactly the same to what you see in front of us and want to buy it online now I say exact, it won't be the exact farms with bison and grass fed beef, however I will show you the wagyu as the animal. that's what was processed before and what's hanging behind me, Sakura Farms.

You can actually get the exact type of steak or ground beef, things like that on their website. We're going to put a link on sakurafarms.com. Go check them out. You can order it so what we are trying to do here is give you options to buy it online as we do not ship to safe farms for the grain fed wagyu beef that we have partnered with e3 ranch. See e3ranch. com is a fantastic company and I happen to have some ribeye steaks or some sections of ribeye in front of me and let's say you went to their website and ordered something from e3 ranch, this is what you're going to get so you can see that.

The marbling on that stake is excellent, even more so than the fed grain that we cut from our own cattle, so I just want to give you a quick option here, like I said, we're going to include these links in the description that way, our viewers if not They live near us, they can go online and you can order it from one of these companies we've tested their products, we've met these guys and we highly recommend you check out their website and get some. yourself so wagu cattle sakura farms grain fed beef ranch e3 let's put the links up now you get to one hundred percent grass fed at greensbury bison market they have a website where you can order all kinds of items from the website like you We would find them in our retail store and it turns out that a couple of them are bison and 100 grass fed beef so I don't have those primals in front of me to cut, but they will be very similar to what we offer. in our store that pretty much covers it greensbury market for e3 ranch 100 grass fed bison beef for grain fed sakura farms for wagyu go check them out order some put it on your grill i can promise him that he won't be, I've let you down