Everything A Beginner Needs To Know About Beef In 9 Minutes!

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This is the definitive guide to how to buy beef for beginners. I demystify the common terms used in the explaining and marketing of beef in the grocery store. I also explain all the different primal cuts and the retail cuts that come form them.
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6” Boning Knife:
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If you want to join a community who loves to meat, check out the Butcher Wizard Facebook Group

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If you liked this video check out this one next:

This Is My Go-To Place To Buy Big Cuts Of Meat

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[greenlight]

When I started my carnivore journey 3 years ago I first bought individual steaks and ground beef in bulk from my local grocery store, vacuum sealed and froze them when they were on sale. After finding your YouTube channel I started buying sub primal cuts (ribeye and strip loin) from Costco, cutting my own steaks, sealing and freezing them. Last year I continued to buy sub-primal cuts. Then, I bought 1/2 a cow from a local rancher and had it processed. This year I bought a whole cow and have not bough commercial beef from the store. If you want to save money and eat local meat find a local rancher. Also, invest in good knives, a quality chamber vacuum sealer (I wore out my first sealer) and enough freezers. I have a sous vide, pellet and gas grill along with a flat top griddle. I now do 90% of my cooking outside. Life is good.

[nogames]

I finally took the plunge and ordered a half beef. I picked it up on Tuesday. Pretty excited.

[StoneAgeDudemanGaming]

Thank you. As a butcher, any resource to help customers understand their meat is a blessing.

[larshowen]

I’ve got a local rancher that sells whole, half, or quarter cow, grass fed. THAT’S the key to nirvana.

[GreatTransportation]

Prime/ Select/ Choice grading is set by a USDA inspector, independent of the rancher or packing house.

[gmpster]

ProTip: when you’re making a “beginner’s guide” video, you should never use the phrase “I don’t need to explain…” because actually you do, that’s sort of the whole point of a beginner’s guide video. Assume they know nothing, stop assuming they know about these popular steaks. Even if they recognize the name, or have eaten it, they don’t know what it is, where it comes from, or why it’s well known.

[farhakamaal]

Never notic before my Culinary carrier started ...now i am learning all cuts which is totally brutality for me

[garryhammond]

VERY informative as usual - thanks. - Cheers!

[mikecollins]

Today is September 1st, which means the start of archery deer season here 😀 smaller than a cow, but 100% grass fed and no antibiotics or hormones... lots of work required, but low cost 🤔

[OldIronAcres]

Love your videos Butcher Wizard!! -- Have you ever done a video on a cut sheet for a half cow? I was about to buy my first half cow, and wow... it was a bit intimidating going thru a cut sheet! Best, -- J. Andre. / Old Iron Acres

[Chef]

thank you for this video really educational

[chalabread]

Flat iron can actually be overcooked to well done and still be juicy and tender, it’s one of those rare cuts that any fondness works

[nataliek]

I've just discovered your channel, after being keto-vore for the past 6 months. (95% meat + 5% veg/fruit).
I heard you mention this, But do you happen to have a video on HOW to debone a whole chicken?? Or even How to break down the whole chicken?? This is something I definitely need to know, however it's quite intimidating.
You explain everything so meaty well!! 🍗🍳🥩

[PursuingHeaven]

I go to a local butcher that sells meat bundles and I save a mint and get better meat than any warehouse. Costco meat tastes terrible to me. Tenderness often if all about prep and cutting across the grain. I cooked a round steak last night and it was perfect and just as good as my sirloins. I soaked it in a room temp weak baking soda solution for 15 mins, cooked it just like I do my sirloins in my iron skillet and then cut across the grain. It was SO delish. I do the same with my chuck steak. Unless I buy them in my bundles I rarely opt for more expensive steak because I just want it juicy, tender and tasty and I can get that with the right prep.

[gillsimpson]

Thanks for this video. Unfortunately here in the UK some of the beef cuts are called by another name so its difficult to know what to buy. Probably need to watch British butchers instead 😅 . Thanks

[Joesmith-fups]

Great channel. Thanks for sharing your knowledge. I'm a new subscriber. I'm not sure where to put this, so I hope it's OK here. My passion is grinding the perfect Hamburger Blend. I intend to add short ribs meat to my blend. I can buy boneless short ribs at Costco, but I'm wondering if I can save money by buying bone in short ribs and cut the bone out myself. So my request is if in one of your videos there could be a segment on deboning short ribs. Thanks.

[Shelby_]

This is nice but i need a guidebook to use for quick reference

[morrismonet]

Years ago, I could get nice big bone in chuck roasts at the supermarket, but I never see them anymore. In fact, way too much of the other cuts are now boneless and too much fat trimmed off for my taste.

[hicoteo]

Do you have a roast video? I'm interested in roasting a big fatty chunk of meat. The more fat the better. Any suggestions?

[MrDoneboy]

Ribeye is the best cut because of the awesome marbling! Lol