Скачать или смотреть Butchering a Whole Cow and Tasting Every Part

Ever wondered how every single part of a cow actually tastes? In this video, we break down an entire side of an Angus beef carcass — from shin to sirloin — with the help of Glenn from Rare Breed Meats. You’ll see every cut, learn the secrets of seam butchery, and discover which underrated steaks might be better than ribeye.
We cook and taste each piece over charcoal, medium rare, and judge them for tenderness, flavour, and surprise value. From the rough, livery shin to the unexpectedly delicious "Glenn steak," this is the ultimate nose-to-tail beef tasting test.
Filmed at Fallow, this is part butchery masterclass, part chef challenge, and full-on flavour exploration. Can the humble neck cut beat out the filet? Which steak shocked everyone? And what's the real butcher's secret steak?

VIDEO CHAPTERS
00:00 - We're Breaking Down a Cow
00:36 - Breaking it in Half
01:08 - Shin
03:23 - Clod
04:44 - Neck
05:33 - 5 Bone Rib Butchery
06:18 - Brisket/ Glenn Steak
07:46 - Brisket
08:50 - Glenn Steak 2.0
09:28 - Jacob's Ladder
10:18 - Leg Mutton
11:07 - Chuck Eye
12:46 - Denver
13:40 - Shoulder Butchery
14:40 - Bolar/ Faux Fillet
16:00 - Feather Blade Butchery
16:48 - Flat Iron
17:31 - Goose Skirt
18:57 - Ribeye Butchery
19:41 - Rump Cap
21:09 - Ribeye
22:16 - Hind Quarter Butchery
24:36 - Bavette & Flank
26:02 - Fillet Butchery
28:14 - Fillet
29:16 - Rump & Sirloin Butchery
29:43 - Sirloin
31:00 - Salmon Cut
31:54 - Top Side
32:17 - Top Rump
32:46 - Rump Pave
33:21 - Picanha
33:50 - Rump Butchery Continued
34:20 - Spider Steak
36:42 - What's the Best?