LEARN THE ART OF BUTCHERY

BEEF BUTCHERY AT THE VANDAL BRAND MEAT LAB IN MOSCOW


Participants gathered at the Vandal Brand Meat Lab at the University of Idaho in Moscow as Professor Phil Bass guided us through a step-by-step process of breaking down a whole beef into subprimal and retail cuts.

Click below to view instructional videos for preparing beef loin, chuck, round and rib & plate:

BEEF LOIN


BEEF CHUCK


BEEF ROUND


BEEF RIB & PLATE

Beef Butchery at Six Creeks Mercantile in Glenns Ferry

Join Professor Phil Bass from the University of Idaho as he expertly guides us through the process of breaking down a side of beef. This informative tutorial was filmed during the Beef Butchery 101 demonstration at Six Creeks Mercantile in Glenns Ferry, Idaho.

 Funding for Nose to Tail--A Multispecies Whole Carcass and Sub-primal Processing and Promotional Training Program was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant LFPP21000930. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.