Cow Front Quarter VS Hind Quarter! (Custom Cut Style) | The Bearded Butchers

foreigner you guys love comparisons today I have a fun one for you

front

quarter

versus

hind

quarter

beef I'm going to go over we're going to break them down we're going to cut cut all the potential cuts that you can get From these, we're going to compare what you can get in our

front

room with what you can get in a back room that way, when you go to your local butcher, you order a roast, you order a steak, you know? exactly what you're going to get and where it's coming from, let's start, we're going to start by breaking it down between the fifth and sixth rib, so we're going to count one, two, three, four, five, we'll make a cut all the way through so you can see it this way. side and we'll just take our 10 inch braking blade and completely separate the rib from the Chuck, so here's your rib, which is your rib handle your rib Stakes tomahawks that kind of thing you have your rib you have your plate your breast your leg your arm your Chuck your neck let's dissect them so I know you guys have seen this in a lot of our other videos.

I've done these breakdowns before today, let's just go over them again. I don't want to skip anything, we don't want to move quickly. I want to show you how we cut it, it will be more of a habit. cutting

style

, so keep that in mind we're not going to do boneless versions, we're not going to do your planks and your, you know, your mock tenders and things like that, we're going to do bone-in. version for the most part um maybe do some ribs and stuff like that, but we're going to go like porterhouse and ribeyes and stuff in the back room, but you'll be able to go ahead, we're going to get I started by taking the skirt steak out of that meat dish. cutting those ribs.

I'll get some ribs out of those. This is the rib section. We're just going to prepare it to cut some steaks. I'm going to cut out some of the best ones. short ribs from this, so I want to show you this cutting blade here for a second, the way our cutting blades are made, this top to the flank is the front quarter, so the soup bones are ribs short, rib or rib steaks. steaks, you can cut a rib roast if you want Blade steaks, chuck arm, we can get some stewed meat, brisket, those are all your front quarters,

hind

quarters, we've got the um, the round flank tip, the rolled rump round, sirloin, ribeye of that type.

So the way our cuts are divided is that we have the front quarter and the back quarter, so when you go to your butcher and ask for a quarter of meat, you might want to specify whether it's a front quarter or it's a hind quarter. another option you may want to ask is if it is a split quarter because some processors will give you a portion of each where you can choose part of the front and part of the back quarter, we simply remove this membrane from the skirt to make a more consumer friendly product , so Sean also saved me that brisket off the plate, so now that we have them we usually just roll them up like this and that's how we give them to the

custom

er, so I usually take some ribs out of the rib portion, then I also take out some of the arm, which I'll show you here in a second, just cut them out a little bit.

This is the complete beef steak, we are going to cut the leg and the breast. to separate it from the arm usually about two fingers away from this bone you can see it right there so take a visual if you get a nice figure eight there you know you've hit it almost perfectly separate that tank , there's the breast. We'll talk about that here in a second. We want to start by cutting up some roast arms. Makes a beautiful pot roast. We like to cut them up to about two to three pounds each. We typically get five two to three pound arm roasts from a front end. beef, so once I get my arm roast cut, I turn my Chuck, square it a little and start cutting rows of Chuck, we usually get seven to eight truck roasts per front of beef, this is a beef neck, we usually just bone it. for grinding, it goes to the table, everyone wants to know what knife we ​​are using, everyone should know it Victorinox six inch, it has our logo, it's on my rigid boning knife, I have the F cock, 10 inch polished smooth steel.

I am on our website as my favorite combined models will be the sixth finger. I love this knife. Let's get into a brisket. If you order a beef brisket, you can only get a brisket if you get a front quarter of meat. Do not go. your butcher and buy a hindquarter and hope to get a brisket; it's not going to happen just from the front of the meat, so let's separate these bones, trim them down to get some ground meat. Skim off a little bit of this fat here when when we prepare them for our serving counter.

We usually leave a decent amount of fat on them because we don't know how the end user will prepare them. We don't know if they will use a smoker or if we are turning it into corned beef, so we usually leave a small layer of fat more like your Packer

style

and let the person buying it choose how much fat they want to remove so we get the point. what we have. the flat which is a complete breast ready for smoked beef roast. Let's just go through this pile. I'll show you how we trim them as mentioned above.

We usually do a two to three pound foreign roast that we take. This yellow string comes out of each one because I don't think anyone wants to grab it and they are clay pots. It's just a really nice two to three pound beef roast. Now when we get here, you can see the blade. This is the shoulder blade that starts to come into play so I usually cut them like this and stack them and then go through them and scrape them all up, also some really good Chuck roasts, now some of these I can do. I don't cut them in half with my knife because obviously there's a bone in the way so I'm going to have to put them on the saw and I'm going to have to use the saw to cut them in half so what I'm going to do is I'm going to prepare them all first and then I'll make them smaller again.

Any of these pieces like this that I'm trimming, these go to the boning table and they're all going to be trimmed down to get some ground beef. products Now that I have my stack of Chuck Blade roasts, I'll show you how we cut them on the saw. I always notch the edge of this bone a little because if you don't it will cut into your vacuum sealed bag. So I'm going to go through each of these and cut them in half to get the size roasts we're looking for. I want to trim some of that outside fat so they aren't so greasy. and do some final trimming or stack two four six eight ten chuck blade roasts.

I'll go through them and scrape them up a bit before they go into a package for the arm roasts, we don't keep this one. I eat a roast because this bone here is too big, the amount of bone versus the amount of meat, it's not worth saving for a roast, so with these I'll add them to my stock of ribs, I'll usually make them four ribs long. . just add them in there, these are your arm roasts, you're going to get three boneless and two bone in, so we're just going to add them to our pile, so this one you're going to get is going to have a nice round bone for that pot. roast and then you'll get the boneless as well, so there are three, take our rib and this will be foreign cut number four and five, we're going to take our metal scraper again and remove the bone dust. there and just embellish them for the package, we certainly wouldn't want to put them in a package looking like that, that bone powder can get a little gray over time in a vacuum seal, so it's all about presentation and quality, cross point. your eyes because that's what our dad taught us to be a drill sergeant in Vietnam and you can bet if we didn't cross our T's and dot our eyes, we were going to rip our backs off from the front, we're going to cut this into some soup bones Pretty simple process foreign aka soup bone all the other bones on this one will be saved for your precious little dog so they won't throw them away they are dog bones but it is a cross cut shank on the front. fourth here again let's clean them up and let's go to a new package the rib section this can be rib steaks rib eyes rib roast today we're going to make ribeye steaks keep it pretty simple here again if you get some meat from your processor and you order a back quarter and you order rib steaks, don't expect them because they don't live in the hidden quarter, they are located in the front so it will go through the bones and stay as close to that bone as possible. like this outer space here foreign, a lot of this just comes undone by following the seam and applying a little pressure and knowing where to cut, yeah, a little bit of cord was removed, trim it a little, any trim you make has a whole.

The section before you cut it into steaks has less trimming that you have to do on each individual steak, so try to get everything nice and clean, we're going to remove these beef bones, we're going to save this, all these ribs and someone. You can grill them, slow smoke them and they will be delicious, so if you left this bone in, it would be called a rib eye steak. Today we will remove the bone from the rib eyes, so it is a beef rib. we're going to save that like this without further ado we're going to leave the membrane and everything that's in it that way your ribs don't fall apart and we're going to start cutting some ribeye steaks ribeye steaks start by squaring them a little we're going to cut them approximately an inch and a quarter thick along this rib section, quite a beautifully marbled rib section, just a fantastic rib, I sure wouldn't mind having my freezer full of those, let's grab some of that tail in there foreigner two three four five six seven eight nine ten eleven twelve thirteen thirteen rib eye steaks cut about an inch and a quarter and these I would love to put in my freezer but they are going on sale for the

custom

er those Are some dandies the front quarters wrapped, you can see it on the table, the hindquarters are still hanging behind me, let's start with that, once we get to the hindquarters we will do a full description of everything that is on our table, we will break it down.

In the middle, we'll show you the front and back, we have a new category that is our DIY and it includes powdered casings, dried jalapenos, dried fruits, our sausage base flavors for summer dips for sticks, our maple seasoning, which is absolutely amazing, it makes some of our bratwurst and our breakfast sausages

bearded

butcher mix and our four main flavors and then the high temperature cheese that we have in front of us will do most of our white feather meat products and it We are opening for DIY because we have spent the last 25 years developing these spices, these are the ones that we use in our commercial environment, we have also used them in our garage type environment at home, whether you are making brat sticks, whatever Well, now is the time to grab our favorite products. put them in your hands so you can enjoy some of these amazing items.

Start by removing this rose mead on this Hind, we're going to pull this flank, so remember during this process if there's a cut that you didn't see me make and You're like man, I wonder why he doesn't cut that when I've seen him do it before It's because we are making this style of cut more custom, there really is a difference, there is a retail version and a custom version in this business and today. we're doing more than just your custom cut, that's why some of those cuts I didn't save, that's your B flank, we'll trim it.

Beef skirt steak, start by peeling this membrane, this is one of those cuts where If you order a front quarter from your butcher, you wonder why you can't get a skirt steak. It's because he doesn't live in the front room, he lives in the back room. Foreigner, remove that membrane. There's a natural seam right here where we are. I'm going to start pulling out that skirt steak. You've never had a skirt steak butterflied and stuffed with feta cheese, onions, and peppers. A little bit of our smoked chipotle seasoning. You are missing out. There is a video on our channel on how to do it. that once we get to the end, we're just going to take the rest of this off just like that and trim it so you can see this fat down here, just follow that curvature of fat and trim a little bit. of that fat there you have a really delicious beef flank steak with three tips Brown tip, that's what's next, so we want to start right here, curl up, find this seam for this triple tip, it's a natural seam right there that you want to continue just get that out of there.

The triple tip of meat comes from this cap on the tip of the sirloin. It's this muscle located right here at the top, so let's build it up from there. That's the tip of the sirloin or the round tip that we're going to get to. that here in a second we want to do the tri-tip first people thought we were crazy when we made a video a couple of years ago about this unknown cut here in the Midwest, but I tell you it's not something thatWe usually cut four or Five years ago it became very popular here in the Midwest and for good reason it is an absolutely delicious steak.

You can leave the fat coating to your liking or ask the butcher to make it to your liking, this is how we normally prepare them. our meat case I know some people like more fat, but our customers prefer it trimmed a little bit more, so we're just going to trim that extra fat out of there. We're going to turn it over, we're going to fillet it like a fish, we take a little more of that silver skin and bottom membrane just like that, we have a beautifully trimmed tri-tip beef that begs to continue your round smoker meat tip, also known as sirloin tip, one of our roasts. favorite meat, square a little.

I'm going to cut. I think we'll do four of this today if you want to grill some. beef, this is the one to do it, put this in a crock pot, pull it apart, it's delicious, so the round tip sirloin tip are the same cut, you can call them two different things, get that beef kidney out of there that will make some pet food I know some people like to eat it, but I don't, and we'll just work again to get this kidney suit out of here. You have to be very careful when you do this because just below this fat is the tenderloin which I certainly don't want to cut into that so just start along these vertebrae.

You want to know something that will work for you in this business. It's doing things like this, it makes those forearms pump all that pull, so once we get that fat starting, you can use it. the tip of your knife to keep pulling it out, just be very careful because right there is that beef tenderloin that you don't want to put a bunch of cut marks on, there is the meat that will go to the poultry and will be added to meat venison and all kinds of good stuff, so we want to separate this short line from this round and the way you do that is there's a kneecap right here, so you want to start your knife right there at that kneecap and go all the way to the final. around that tailbone right there and then we'll take our hand saw, we'll cut that kneecap off, we'll just cut this thing completely off, look at that butcher's dollar over there, you know you broke it right when you get it.

That butcher's dollar they say in the past is that they got paid based on how many of those they cut per day, so there's the butcher's dollar sirloin T-Bone, that's what we're going to cut from this. we're going to do the bone-in version, you can see the tenderloin here the sirloins on the bottom we roll up This on top we have the New York strips right here if we were going to do boneless we would do boneless sirloin steak in strips but today we're going to do bone-in , so we are making bone-in sirloin, we are making porterhouse, we are making T-Bone, if there is still confusion about it, check out some videos we have made, we have made a complete explanation about bone-in. versus boneless strips of steak versus ribeye ribeye it can be confusing, they're all there before we start, we're going to do the hindquarter, we're going to do this separate round into all the different muscle structures that We're going to start by removing this back leg, you're going to find the curl up, we're going to remove this back leg here, we're going to cut it into some soup bones, we're going to get the H bone out of here moving.

We don't normally keep this oyster stake, but you can if you want your knife to start around this bone. This is the pelvic bone. The H bone. You have to find that ball and socket joint. That knuckle takes the H bone out of there. A little bit and we'll pull the femur, so in this round this round consists of three main muscle structures. We've got the top around the eye of the round and the bottom round there's also a rolled rump here at the end, which a lot of processors will do. We'll cut this into round stakes, from which you'll get a portion of the top eye and the bottom, all on that round stake.

You can make those tenderized round steaks. You can make cube steaks. You can do it without bones. You can cut London roasts. Eye of rounds today We're going to do this boneless, so as I mentioned, I'm going to take this femur out of here, thank you, and then we'll separate each piece of this round by its specific muscle. I'll loosen it up and then we can pull that femur properly. out of there now what we want to do is find these natural seams in this round we're going to grab our meat hook we're going to pull this heel this is the heel around normally we don't save it you can save Normally we don't save it as a roast, you don't get many requests, so that's the heel, start nice with this a little bit up, so continue with the sewing, this is the top round, this is the eye around.

This is the bottom, so you just want to take your knife and follow that natural seam by removing the top round. Now you want to come here and you want to cut the eye so that the round of the eye is there. We'll cut all this out. a little bit more here in a second now you want to do your bottom round so today I think what we're going to do is do some London roasts and we're going to do some round roasts with these we're just going to go through this round bottom and cut about two to three pounds of roast beef, we're just going to trim it a little bit, this is a great roast, so that's what we're going to save it for today. you can cut it into meat cubes and jerky and things like that, but today we're going to use a round eye, so once you trim it a little bit, it'll form tall ridges, we'll just cut it. halve a couple of very good two to three pound round roast beef, top round roast beef, we're going to cut up some London roasts, so we want to start by removing this vein from here, we want to remove all this excess from here what not If it's not suitable for a London roast, move some of that silver skin now that we've got it ready, we're just going to square it up.

This portion can be turned into some stew meat and then we'll cut them about two to two and a half inches thick per lemon roast, it's a really delicious top round steak, it's just one of the many versions you can make with this round steak of meat and today this is the one we chose, we're going to do the same thing with the back leg as we did with the front, we're just going to cut them into some crossed legs, some soup bones pretty much the same as the front, now it's time for some Porter Houses and T-Bones sirloins, square them up a bit. little bit we're going to set our saw about an inch thick we're just going to do some weird bone-in tenderloins on these but not too much these are the porter house and T-Bones if you have to we're starting with the video we're going to To begin with, you are a little late to the party, sir.

Not only did I show up at the building, I showed up at their station. I questioned his presence. Tommy for talking too loud in the other room. I asked everyone. It was like he was louder than usual today because I feel like he is talking too loudly. Porter Houses and T-Bones, thank you, we'll cut them out and then we'll go through each one and we'll cut them out so that there's your porterhouse two four six seven porterhouse foreign houses and nine T-Bones so what I'm going to do is go over each of these again. and I'm just going to trim some of that fat off if you See the blue there, which is just the ink from the USDA inspection after it passes the final inspection in grading, so if you're wondering what that blue ink is, that's what which is, it's food grade, we usually just trim it that way.

If the consumer isn't wondering if that's the case, we're just going to go through each one and trim them nice and clean, so for these bone-in tenderloins we have to cut that bone right there and I'll show you how we trim them, you won't be able to do that unless you cut that bone on some of the first ones, so we'll start trimming them off if there's a lot of cartilage inside. We usually just save the slice, that's better, just make some little pieces of sirloin like these here, these are the ends, you have a little piece of filet in there and a little piece of sirloin, so if you get a custom process of animal, You might see them in your order somewhere and that's not what they're coming from because we certainly would hate to see those little bits in the ground beef, so they're just little pieces of sirloin.

Now we can make the larger tenderloins follow this natural seam. In the end, look around, that piece of steak will give you a nice bone-in sirloin, it's a big steak. You know, some families might split a steak and feed a couple people with a stake, so that's something to keep in mind. Also, when you go to your processor and are trying to decide how many steaks you want per package, the size of the bet can determine how many you want in a bag, depending on how many people you are going to feed, it is a good stack. of bone-in tenderloins let's add them to our pile there's a front and a butt hanging behind me there's also a front and a butt on the table Let's do an overview of what we cut starting with those skirt steaks the beef brisket short ribs beef those delicious rib steaks beef ribs arm roasts we have five of those we have ten chuck blade roasts we have those soup bones there are three of those and a small pile of stewed meat this line on the table separates the front from the rear while we do this explanation, hopefully, this will teach you when you go to your processor, you will better understand what comes with the front, what comes with the rear, that is our goal, hopefully we are achieving that goal today in the fourth rear, we have some meat for beef stew. that skirt steak we have some London roasts there are four of those we have that beautiful three tip beef roast a couple of eye round roasts we have four round tips also known as sirloin tip we have some bottom round roasts we have bone-in sirloins we have the T-Bones we have the porterhouse steaks some little pieces of sirloin here and we have those soup bones that's what you can get on a doe that's what you can get on the front I'm bringing Scott in for the next one portion He did some yield percentages and will tell us what you can expect from a front rear when it comes to cuts versus ground meats.

That's correct, so obviously value what he paid for what the choice was, whether it's a front or a rear. You'll find that the fronts are priced lower than Heinz because the front doesn't have as many steaks, plain and simple you're just going to have ribs and then you're going to have mostly roast uh with the exception being your skirt steak if you cut a strip steak or something like that for the whole half. I wrote it this time. I mean, why not? I've been memorizing everything, but 437 was the hanging weight of the case, um, that was later.

It was dry aged so that was the actual weight, the front weighed 230 and the rear 207 so the front was a bit heavier when hanging the weight, however from the front you will get slightly less performance because it will have more fat and less muscle, so from our front we expect a yield of about 62 percent, which would give you about 142 pounds of actual processed meat, so from that processed meat we could expect about 55 percent the way it's cut here be your cuts and the other 45 percent will be ground beef, so about 78 pounds of cuts in front of us and we get about 64 pounds of ground beef from your front, so 2 30 of hanging weight will produce approximately 142 pounds of packaged meat from that. about 78 pounds will be your cuts and 64 will be your ground meats.

Hi so 207 lbs carcass hanging weight we expect a higher yield around 65 so we have more muscle there so you have around 135 lbs of actual processing ready for meat package note you will have a lot of your high value steaks, so of that 135 pounds, about half or a little more than half 55 will be cuts, so about 75 pounds the rest will be ground beef. what would normally be about 60 pounds of a doe, your ground meats will be leaner and of course like we said, less roasts, more steaks, leaner ground beef, that's where the value comes in with the doe, so be it whatever your choice, if it is a front part. or high and whatever suits you best if you want more roasts, more ground beef, less steaks, you will choose your front quarter if you like to eat a lot of steak, a lot of leaner meats, a lot of leaner roasts, leaner ground beef, you go to want the most important thing or see if your processor can give you a portion of each, make a split room, they involve another part and you two, it's one for you, one for them, until the middle, you get a part of the front and rear very good explanation of performance Scott, I hope you approve of my cuts.

It looks fantastic. Thank you. We wanted to go a little old school with this video. We've been doing a lot of DIY processing stuff like that. but we wanted to just make some direct content for you guys, we appreciate every single one of you, that's why we do it, so thank you if you could for us,just go up, hit that subscribe, hit that bell for notifications, follow us on Facebook, follow us. on Instagram and Tick Tock we plan to do a lot more, so as long as we can do this, we plan to do it and see you next time.