Added: 5 years ago
From: buckheadbeef
Views: 43,806
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  • I think even the customers miss watching the butcher break beef in the markets, even if that be on a sub-conscious level.

  • Yankee ribs on the last one

  • Great videos. Thank you Mr. Foster and Manny for putting this on Youtube.

  • Thank You John Foster for making this video, very informative for a comsumer like me. Your narration of the entire process was also very good and in a light mood which kept me interested in watching the entire 6 parts.

  • Great videos Buckhead, thanks!! Learned quite a bit, especially about the flat iron and where it comes from(top blade/chuck shoulder) I had a customer ask me the other day where the flat iron came from and I honestly couldn't tell her, even one of the more experience butchers didn't know where it came from...anyways..

  • i know that butcher is not a Hindu.

  • thanks for the upload BUCKHEADBEEF, i found it educational as well as entertaining. really interesting watching Manny do the breakdown. the commentator was also appreciated although (there's always a caveat lol) a few times he never finished the comment.

  • Funny ya put it on video,but hey,nice serie

    s

  • try nolans mate, u wont last a single shift there

  • Sorry, this guy is a hack.

  • ex vid! thanks for sharing!

  • nothing near what they do in australia

    still very interesting though

  • that guy is good..!!!!

  • that dude is amazing

  • very nice !!!!!!and fuck all the haters out there !u know who u are !!!!!!

  • manny your an Artist with a knife.....

  • well he wouldnt last as a rib boner at excel haha

  • thanks for uploading that

  • What a thing of absolute beauty, that is art. The history of butchery should be taught in school.

  • shit should have been at Ralph's last week we had some big ass peices of angus steaks cut up. im the meat wrapper there asnd i price them, and each 1 came out to about 2-3 pounds each piece. but this guy is way faster than our butcher but makes the pieces kinda skinny..

  • fantastic set of clips! great cutting and commentary. Cheers!

  • Okay, so exactly where does the brisket come from?

  • the chest area... on the chuck

  • *stands on top of desk and applauds*

  • nice job best cutter ive seen

  • WOW, the time it took him to process that beef compared to the time it takes me to process a deer was a millisecond to an hour. The entire video is excellent.

    Now if you would have left that flap on that boneless rib and filled it with horseradish and Lawry's season salt, then tie it and let it sit for about three days...MMMMMMMMMMMMMMGoooddddd­d....that's what will be on the table for Christmas Dinner!!

  • I worked as a meat cutter / counter.....I appreciated seeing these videos .....it looks like there are alot of southwestern cuts that don't sell up here.....

  • So are the sizes different from state to state? (cuts of meat)

  • The sizes differ for each application. Steakhouses usually want bigger cuts and cuts that come from the loin - Ribeyes, Cowboy Ribeyes, strips, porterhouses, T-bones, Filets.

    Retailers go for samller cuts b/c most familys are feeding 3-4people, two of which are childern..

  • @buckheadbeef... that was awesome to watch...

  • THANKS just watched them all.

    This one made the mouth water.

    10 out of 10

  • Bravo! Thank you Buckhead for making this video available on YouTube. Great job, Manny!

  • This made me make a midnight run to walmart to pick up some burgers

    mmmmmmm.....burgers.......

  • Interesting! Do you have any grilling suggestions?

  • mmmmmmmmmmmmm ribs

  • this is very informative. all this time i thot my steaks came from a shelf. and all my tasty cheeseburgers came from a hot lamp. i had no idea that people actually had to kill a cow. wow.

    you know there sure a lot of whining little pussies leaving comments.

  • This is a great set of videos!!! It's good for people to see that steaks and hamburger don't magically appear at the grocery store on little styrofoam plates wrapped in cellophane. As a member of PETA (People for the Eating of Tasty Animals) I fully support the butchering of animals. :D

  • i bet you give the beef your beef, you murdering fagot. why do you hate cows.

    Secretary of Bovine Development

  • I like meat, meat meat meat!!

  • White Shark says, "Eat more meat!" Everytime some idiot crys and moans about this video, I will go to KFC and eat a chicken meal in your honor! Screw Peta and the other spineless pussies out there! Mmmmm....meat.....

  • So what I am saying to you is that it goes both ways, people are animals....Plants (while living things) do not have nerves or pain sensory....All animals do. PS You completely changed the argument...

  • lol good job you fat fucking murderer....KEEP IT UP!

  • What is it that you consume? How does it die? We all consume energy from other living things (unless you are a plant, my friend). You may disagree with the methods of raising the animal, the production, etc. but murderer is clearly not accurate in any way. The carcass was not that of a human being.

  • And please tell me how human carcasses matter more than that of Animals??? Might wanna check out the Metal band Carcass....You would really love those guys lol

  • I was merely commenting on the fact that your reference to "murderer" was incorrect. The definition of the word deals with other humans. Your views on animals vs. humans are not the same as my own, but if you don't want to kill an animal as a source of food--fine with me. You still rely on the death of another living thing to sustain you. Using your own argument, how does the "carcass" of a plucked tomato matter less than the meat from a fish? Both were alive before you "kill" and eat.

  • Good Job Manny!!!

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