I never thought in my life before coming across this channel that I'll find butcher's work to be interesting, entertaining and work of art or that I'd watch a 10 minute videos of a butcher cutting meat and enjoy watching it and wait for more videos to watch. You guys are great and I wish you even more success.

Happiness is seeing a new video from the Bearded Butchers.

My boyfriend and I get so excited when you send out a new video. I already sent it to him and I already bought a butcher’s hook! You guys rock! 🤘🏼🤘🏼

I love your videos. From when I was a little boy, I recall going to the butcher with my mom or dad and I noticed immediately how this is truly an art. It saddens me that a good, traditional butcher shop is few and far between nowadays and I would have liked to become a butcher but my career path took me elsewhere.

Watched (all your videos) about where you guys started from...I KNOW your Dad is very proud of you guys. Even though he's old school like mine; it's definitely a different world these days! Congrats for all the success and seasonings we're able to buy!!!

Love seeing these videos and in insight into the industry! Have learnt so much and now only shop at butchers, I’d always go for a cheaper price but nothing beats the quality from a butcher that you’ve taught us about. Would love to see a collab between you guys and guga foods! Fresh cuts then straight on the bbq

I've been a butcher for 4 years 😁 it is soooo satisfying when a customer you help leaves with a smile on their face

“Im sure there’s a person out there than can eat one” He’s talking bout me bois. 😍

The way he said you don’t want to do it is exactly how I love it. Charred on the outside and medium rare inside. Mmmmmm

I just became a cutter in April for a good sized grocery store chain in the northeast. I love it. It's not as in depth as what you guys do but I have the basics down and am always interested in the more advanced and in depth stuff I see in vids like this. Really hoping to keep learning cause I love this work and feel I've found my calling in my 30s.

Im from Brazil, working in accountant and i wish i could do something like this. Ever since i found your channel that i cant miss a video you guys upload. Great content and work. Keep going!!

At my local grocery store (H‑E‑B) here in South Texas they started selling tomahawk steaks but the bone is cut have the length in compared to your cuts and I’d rather choose your style because it looks AWSOME!!! Thanks for sharing and adding another technique to my arsenal. Bearded Butchers know their MEATS!

Art as always! And very informative I’m 42 and been butchering and cutting meat since I was 15 and still learning from you guys

Tomahawk steak is tough to cut and grill - this guy is an all round professional who knows how to do both..... kudos! Also now I know why tomahawk's are expensive, not all butchers can cut professionally that takes time and perfection.

Being from KC and a lifelong chiefs fan the tomahawk chop was just blasting through my head looking at these!!

I wish that I lived near you guys! I grew up with friends having an old school butcher shop like you guys. Here in Southern California everything is box meat at best. Watching you work is a joy!

Isn't it great how our love of good meat can bring humanity together? The comments that everyone leaves here are kind and supportive - one big, brotherhood of BBQ meat! You guys are the best!!

You guys made me addicted of your videos. Whenever I open KZfaq, I look for your new videos...

Great stuff Seth, I recently ordered some of your original and hot Bearded Butcher seasoning and it arrived this past weekend. Wow the flavors in both are amazing and I will soon be ordering your six pack seasoning. I enjoy watching the videos you and Scott put out, always informative and entertaining! Keep up the great work fellas!

3:07 when you peel that huge chunk of membrane in one pull...so satisfying.

I enjoy how you add footage from your area, your livestock, the occassional drone shot thrown in; it brings a fuller feel to these awesome videos you guys put out.

I really just like your detailed explanation on meat cuts while demonstrating !! Great content

Love the longer bone. The primal we get in store to cut usually has a bone around half that length

Finally a video how to cut a tomahawk steak!!!. Here in Argentina we cut diferent, so is not very easy to find the tomahawk, but now i can show this to my bucher. thank you so much.! greatings from Argentina!

Y’all are amazing! I could watch your video’s all day long!

This was an incredibly fascinating video. My mouth is watering. Thank you very much for that great tutorial.

I wish I lived beside your Buthcer , so I can learn how to cut and l can learn how to cook every part. I really love your channel Thank you so much for showing this🙏💝

Thats cool! Love this channel.

The skills these guys possess is amazing and so enjoyable to watch. Thanks guys.

I've seen the tomahawk in my local meat case, Zinks meat in Centerville OH. This vid has inspired me to finally give it a try. Thank you to you and this channel!

There's something so satisfying watching him so skillfully work that knife. And oh the steaks..... Makes the striploin and chuck rib I had today look sad in comparison. Tomahawk is going to be on my bucket list.

You guys are great! Thanks so much for your videos! I was interested in the application for wi lk d game and you came through at the end. Going to try this on my next deer, although I'm thinking the steak will only be about 1" thick and the grilling will be quicker, not needing the pre grill effect!

Amazing work as always boys . Ur the rock stars of butchery. Much love from Australian chef

I've cooked up a few a couple of times. Highly recommended. Great vid.

You guys should do a video on what kind of mishaps and product losses happen during the butchering process. Like, where can things go wrong that results on loss of meat.

Alot great education on this channel, love to visit when im back in the States!!!

Just received my 6 piece sample kit of seasonings and BBQ sauce. Y’all know what I’ll be doing this weekend. Thank you guys. I’m excited to try them out. 🇺🇸🗽🦅👍🏼💪🏼

Once again, your knife skills are amazing. I love this mans man channel.

I applaud you guys for doing it the right way. I've seen these popping up in the service case at bigger Kroger stores and their Mid-Atlantic subsidiary Harris Teeter. Invariably, the supermarkets are being lazy and cutting them on the saw. I can tell because the bones are all splintered and they don't scrape the meat well enough to hide the sawdust.

You guys are literally, master craftsmen!

I absolutely love this cut! Yes, I'm the one out there who can eat it whole and it still isn't a challenge 😝😝. I had one last week and even ate the sauteed green beans that came with it 🤤🤤🤤. My tomahawk was a little over 42 oz. Just enough to satisfy but not over stuff 😃😃😃

Evening fellas first time giving a shout to you guys. I'm here in Vermont and was thinking about the bearded butchers earlier while I was field butchering one of our Angus. I have nothing on your skills but with some grit I'll be close to your skill level some day. I look forward to every episode you guys put out. Thank you for all the insight

They are passionate about their craft. Excellent content. Excellent explainations.

BEARDED SAMURAI.... RULES!!!!!!!!!!!!!!!!!

Ordered a tomahawk steak for my 31st birthday. Finished it all… this girl loves her steak! ❤

This was really fun to watch but I was seriously disappointed that we didn't get to see them thrown on the BBQ and grilled to perfection! Not that we haven't seen you BBQ before, but you know.... now you're just teasing us. Your grilled steaks always come out looking AMAZING and delicious!

I am that person who could eat one -- making my mouth water !! Thanks for sharing.

well, 2 years ago i got 20 of these for my anniversary we invited everyone over and OMG i had never seen any of my friends not finish a steak before, there was still a half steak left on 6 plates(dinner trays) and the ones that did finish had not eaten their potato's and corn. i told everyone that i was not getting $200 worth of steak again next time it was going to BYOS... then the coof and no next year happened

More videos please! I’m new to hunting and have learned a lot from your channel!

Nice video budy i always enjoy watching those videos You are a great butcher Nice work

Amazing videos, best channel on KZfaq. Keep the entertaining and educational content coming!

Your works and skills with those beef and steaks makes me wanna be a butcher. It is very interesting and enjoyable

Awesome video guys. Thank you.

Great looking cuts of beef there guys. Once again so envious of being here in Australia and you guys aren't local, certainly deserve a few cold beers after devouring one of those

Watching this, the drive-in scene from The Flintstones came to mind.

Appreciate it man love watching y’all and one day would not mind learning to butcher for at least myself thank you

You always make it look easy. Such talant

Yesss! Looks like I will see you guys Saturday morning for what I call Tommyhawks

Rib eye and tomahawk are by far the best.

Knifes - I've watched most of your videos and one of the things I'm amazed at is your knife skills. I always see you doing a quick hone before cutting but it would be nice to have a video on your knifes, Brands, where do you get them? how you sharpen them, cutting techniques etc. Thanks

Full screen 4k heaven!

I made a short beef tomahawk steak for my stepson's birth. We started in the grill and then finished in the oven. It was perfectly medium rare.

oh dear lord! those are a thing of beauty to be sure, goes right along with pig wings! Now I have to go visit my butcher. keep these wonderful and informative videos coming

Love your videos guys! You do a great job. God bless all here.

Love your seasoning; smoked a Tri-Tip with Chipotle Blend; AMAZING! Thank you...

Dope. I had the opportunity to campfire cook a tomahawk ribeye. It was 2.7 inches thick. Was in the top 3 steaks I have ever had. It's worth the price.

Love the scenery brother

I just put you guy's down on my bucket list of places to visit.

Ok i need to subscribe.. Love the vids Beard. Keepm comin!!

I hang those in my barrel cooker from hooks. I drill 2 holes: one near the end for the hook, and the other beside the meat, which I run butcher's twine through and tie it around the steak to hold it together.

These videos are so much fun to watch kind of soothing really

Awesome video! I purchased 5 tomahawk steaks last week. I was wondering how these were cut. I made one on my Kamado Joe.. I cooked it at 250 till it hit 100 degrees, cranked it up to 900 wide open and with gloves cooked it on my cast iron grate for 2 minutes a side. Perfect med rare with a awesome crust. You cut that like a boss!

Another great video Seth !

Awesome session.

That "thin" #7 tomahawk will still make somebody one helluva ribeye!

You guys are the best thanks for your videos

Great to see such a skilled Butcher at work, I have never had a Tomohawk steak, perhaps me and the Wife one day can share one.

Awesome! As always, you did a great job!

Ohh we thought you were going to cook one LOL!!! we do enjoy watching you guys eat it!

love this guys .

Best channel on KZfaq for meat!

Wow those steaks look incredible. Great job love the videos. Big fan of the Bearded butchers. Love the products too. I wish you all the success in the world guys!! Will be coming to Ohio mid summer cant wait to stop in and say hello and look at all the different cuts of meat.

Awesome Video, Glad I tripped over your Posting I have ordered Tomahawk Steaks at Restaurants, very expensive Rare to find them available for sale Now I understand how they are cut, and why so expensive Great Work, keep up these great Videos!!

Those knives are the real MVP

LOVE this channel!! Have you guys ever cleaned the ribs using a spoon...yes, a spoon. Score the backside of the ribs lengthwise (down the middle of each rib), cut the meat to the bone widthwise (2 fingers above the ribeye) across all the ribs (like you did on this vid), and then holding the spoon upside down with your thumb on the spoon part, push the membrane away from the rib (on the backside of the rib). Once the membrane is pushed away from the ribs peel the meat off the bones by pushing the meat down towards your widthwise cut. It yields a supremely clean bone and you save your knife edge (and it's quicker). Learned this method at The Culinary Institute of America. Keep up the great work (vids)!

New to your channel. Great job, guys. So much content to catch up on now!

I just love to hear you speak ...it's soo soothing lol

Simply awesome!

I've had a 3 pounder to myself with sides and dessert and I felt good lol

Great job. Looks delicious

Great video. But cooking one works in the traditional searing order as well, of course. Full brutal heat 2x4 minutes and then move it to a much cooler part of your grill/fire (still fairly hot though) until core temperature is to your liking (which should be medium rare). You could cover it with bowl shapes lid to accelerate the process. And then plenty of resting time!

Also I've been to Ohio hunting once. Since then I found your channel and plan on stopping by your place next chance I get out your way. Would love a solid hand shake from anyone of you

it was great seeing you on the history channel big dawg 🤙🏽

Great job! I learn so much with every episode!

Love some beef Tomahawks!! All these videos do is make me hungry! Lol

Excellent video. No challenge at all to eat one of those!!!

That is the King of all steaks!!

Oh ya, I could definitely eat s whole one myself. This is awesome.

I love your Content Guys ... greetings from Germany 🤘

Awesome video, thank you for the amazing instructions, These videos help tremendously