Niman Ranch and its network of U.S. family farmers and ranchers raise livestock humanely and sustainably to deliver the finest tasting meat in the world.
The breaking down of the peace like this will only increase the price for costumers of his shop. So many cuts and trimming. For diys home at the kitchen counter making a few different types of possible dishes after about spending 100$++ on a chuck roll from the butcher shop it’s great.👍
It will always be in the same location take your time to find it. However some glands are already gone. It's 50/50. So if you looked over it 4 times and truely nothing there then safe bet, might be gone.
@@originalcloset9292 Maybe in Canada but here in the States it originated from the restaurant that Charles Ranhofer presided at Delmonico's stoves from 1862 until 1898 and published his numerous recipes in a weighty book (literally - it's more than 7 pounds, and 4 inches thick!), including an entry for "Delmonico Steak"
@@diananickel3086 No, delmonico is the first cut off a ribeye primal, the one that looks like a new york. Chuck eye is the other end, where the ribeye flows into the chuck. This video does say delmonico steak but I believe he just misspoke.
excellent video! I learned a lot. Just curious though...you aren't going to throw out that pile of "scraps" or as you would say all the pieces you have cleaned up and tossed aside, right? With meat being so expensive, so many people (including myself) could use whatever we get, even the tiniest bit. I know it's sad, but true. I can't afford to buy beef for my family, heck even chicken and other meats are getting to be too expensive to get anymore. It is like watching a horror movie thinking that any tiny bits of meat would go to waste after trimming and it got stuck on the fat. I would still be picking off every last bit. Ouch I saw this video was from a long time ago--but still, if its cut like that today, put those cleaned up bits in a bag and sell them or donate to food pantry. Ty again for an inspiring video. I would love to be able to learn more of butchering meats properly.
I bough a whole chuck roll. Cleaned a little hard fat and silver tendon off. Started the larger side first. Slices large steaks. When I was half way I cut the roll in three part sections. Sliced those sections into smaller steaks. About 6 inches at the smaller ends I thought would be too tuff for steaks. But I sliced into smaller steaks. Cooked it all on the grill. Me and my two children ate delicious steaks every day for two and a half weeks now. I think for $95 to $100 or more or less. It’s worth it. And yes there is some chewy fatty parts but I have ate in expensive steak houses and got the chewy fatty parts also. That’s a caution eating meat. I’d rather have enough meat. This large whole chuck roll looks intimidating but my children practiced cutting some steaks also. But I also teach my children how to process meats and cook at home. When was the last time you went to a local steak house and got a steak 8 inches tall 1 foot wide ? I didn’t get to make a roast like I planned. I steaked the whole roll.
I literally came to post the exact same thing! Carnivore diet for my wife and I, and the more fat the better! Not to mention, fat and gristle are (in my opinion) the tastiest part of beef
London broil isn't a specific cut, it just means that its a steak cut for use in as a London broil which is a method of preparation. Ideally its about 1.5 thick, and the gran runs with the longer side, so that it can be cross cut for serving. The old school, traditional cut for a London broil is flank steak, but that's a cut recognized by name and sells for a very high premium. A steak sold as a "London broil" is usually from the round or shoulder, of which top round is most comon.
I just butchered a clod and took me 1.5 hours! This was my second try with a brand new factory sharp knife, and I still struggle with identifying the seams. This guy makes it look easy. I'll get it down eventually; fortunately I have a full restaurant kitchen to play with and can sell my mistakes.
This is a matter of perspective. At times, I grind the whole piece. When you say over-trim, you are saying that ground has no value. For my table, we eat all of the parts and trim. I love to add some of the fat from the NY steak to the grind for flavor. So, this is a question of perspective. Time is not zero cost. If you eat all of the trim, it is not Trim=Waste.
Both. He also fabricates 2 ways so you can see what is possible. In my house, sometimes I pull out the Sierra & denver(which I use as bnls shortribs), then make pot roasts....other times I will grind most of it. It just depends what I want that time.
As a carnivore it really saddens me to see all the fat removed that is essential nutrients and delicious should be left on the meat so the person can enjoy eating the fat
