Bone in vs Boneless Steaks (How to be a Steak Expert) The Bearded Butchers

You need to know how to choose the perfect steak and what you're going to get when you order a steak at a restaurant, or even from your local butcher if you're going to grill it yourself. Today, we have a beef porterhouse steak, beef t-bone steak, beef strip steak, and beef filet mignon. Seth is going to show you what makes each steak unique and what you need to look for in the perfect steak.

In addition to the steaks, Seth has a half of beef: a beef front quarter, and a beef hind quarter. The beef porterhouse steak and the beef t-bone steak come from the beef hind quarter. In that hind quarter is the beef sirloin, and the beef short loin. In the sirloin is the porterhouse and t-bone steak, and if it's boneless, the same sirloin produces the filet and strip steaks.

21:25 - Sums up the whole video. If you need the 10 second elevator pitch it's right here.

💣 Video Tips for the Perfect Steak 💣

1) What's the difference between a Porterhouse Steak? 6:41 - The USDA requirement for a beef porterhouse steak is for at least 1.25" of tenderloin. If it doesn't, it's NOT a porterhouse, it's a t-bone!

2) Don't buy the tail! - 8:13 - Seth shows a well trimmed t-bone (or porterhouse). Keep in mind that if you buy one with a long tail, that's extra weight you're paying for that will be discarded.

3) Pay attention to the trim on a whole beef filet - 13:54 - All of the extra fat, gristle, and silver skin is wasted money. If you want to buy a whole beef tenderloin, be sure that it's trimmed nice. Seth also shows the center cut filet mignon.

4) Careful what you ask for - 19:13 - If you drop off a side of beef at the butcher and he only sends you t-bones and Porterhouses, it's because you asked for bone in. He didn't keep your strips and filets, you just didn't ask for the right thing. Likewise, common sense, if you ask for 2" thick steaks, you'll get less steaks than if you ask for them to be cut 1" thick.

Index:
1:44 - First hindquarter is the porterhouse and t-bone. The flank steak comes off first, then the sirloin tip. The beef tri-tip steak is in the sirloin as well. The starting tip of the tenderloin is in the sirloin as well. Be careful not to cut it up.
4:58 - Seth cuts into the 2nd hindquarter for an exact comparison of the beef bone in vs the beef boneless options.
10:55 - Seth gets back to cutting up the 2nd hindquarter for the boneless steaks.
16:11 - The Beef strip, beef strip steak, or usually known as the New York Strip Steak. Seth gets it trimmed up and walks through the cuts. Beef strip steak is the term for a boneless beef loin as well.

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[colinbutler]

if every business in America had a person as honest and driven as this guy, wouldnt this be a country to be proud of ? Thank you sir, for looking out for your customers ! Your a rare breed.

[lsaacmorris]

I have been cutting up deer and elk for 25+ years, isolating muscle groups, shaving silver skin late into the nights until I cant cut anymore, trying to get evey last morsel into my steaks and grind. After watching your very informational and descriptive vids, I have cut my prossessing time almost in half! Thanks for taking the time to make all your videos.

[dannybouchard]

My father was a butcher and he explained to his customers about different cuts in front of them in the same way that you just did. I had a smile on my face a mile wide. Thanks for the memory. You made my day.

[FRC]

This is such a specialist skill. I can barely tell what I'm looking at until "voila" - there's a fillet on the bench. Good to watch this and understand how an animal becomes food on the plate, and what it means to eat a steak. The animal that grew and the farmers that reared it, the butcher that prepares it, the time and skill it takes. Makes it more appreciably valuable.

[tomtrevett]

This was an absolutely fantastic explanation of these cuts of beef, and a wonderful anatomy lesson at once. The man is a true craftsman. Filets are not just for the ladies!

[alexcue]

I love your consciousness. You’re selling to your neighbors. You aren’t some massive company trying to turn a buck on people that don’t know better. You’re taking care of your community in the way you can. That is the way it should be. That is an extra level of awesome in a world where no one cares about the folks living next to them. I applaud you. That is greatness.

[DKuzzin]

You, my friend, just did an EXCELLENT job explaining these cuts, how to identify, and how to order them from the butcher. You sir, are a champion among men. Well done Bearded Butchers!!

[hectormunoz]

If every person who has ever tried to teach me Anything, was as clear, to the point and down right Smart as this man, I would know more things than i do .

[ThePaladin]

You are on Point sir. 30 year Journeyman butcher here. Great presentation, instructions and information for anyone looking to buy a steak. Love this video.

[markw.]

Never thought cutting up a cow would be interesting but I couldn't turn this off. It's all about personality and you sir are easy to watch, learned a ton!

[jamescardenas]

I Work At H-E-B in Texas as a meat cutter and this has really helped me dive deep into the cuts of meat that I handle everyday.

[chrisleon]

I worked in the food service industry for years and enjoyed it with deep passion. Butchering, to the very limited extent that I was able to enjoy it, was easily one of my favorite aspects of the work I did. You guys' videos are absolutely great and well produced. Keep up the good work, God Bless.

[andyforshaw]

You guys have a knack for making a 20+ minute video addictively informative. I like how you don't skip telling us your thoughts and comments as you go through your process each time. Wish I could be a patron of your products!

[federicoricardogarciamonta]

I'm from Argentina. We're well known for top quality beef. Our cuts are somewhat different, but pretty similar. Love your videos. Very didactical. I've owned a butchers shop and managed all perishable fresh products for a supermarket company.
Keep up your great work.

[salavalos]

My father inlaw was an old school butcher and he would always bring me the best cuts. Watching your channel really makes me appreciate his gifts of beef. Great video! Thank you!

[rollforthewater]

You guys are so chill. And very good at explaining the beef.

[juliuslopez]

Hell yeah another bearded butchers video! Glad I got my notifications on. You guys do not understand how helpful ur videos have been to me. This the kind of education I need

[madmikeyoz]

Being a butcher myself bearded butchers are so good at explaining the different cuts thank you guys your awesome!!

[DarrenKincaid]

Very educational! The bearded butcher does a great job of explaining things so that you can remember without much effort. The differences between the porterhouse and the t-bone and also the tenderloin and strip are something that I thought I knew but after watching this video it really helps explain the nuances of the cuts.

[WeekendMuse]

One of the best explanations about porterhouse, t-bone, stripe steaks and tenderloin. Well done!