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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?