This is the official Range Meat Academy RU-vid Channel founded by Kari Underly. Here we will post videos on meat cutting techniques and key features of the Range Meat Academy learning management system.
What about the Victorinox Butcher's knife? How does that differ from what you have shown in the video? Also whats the main diff between a cimiter and breaking knife? If I had to own just one between a breaking knife, butchers knife and cimitar which should it be?
blade with a notable curved point on both sides of the blade. This blade is excellent when making primals cuts from a carcass or breaking primals into subprimals. Breaking knives or cimeters are designed for trimming, cutting, and portioning meat. It also has a curved blade to facilitate rocking motions while cutting. Now, regarding the difference between a cimeter and a breaking knife, A cimeter typically has a wider, longer blade with a slightly curved blade. I use this knife to cut or portion boneless loins like ribeye or strip loins. The larger knife is easier on your shoulder and does not require as much force compared to using a break-in knife. A breaking knife typically has a narrower, straighter blade designed for breaking down large subprimals into smaller portions, such as removing muscle groups or trimming fat. If you had to choose just one, it ultimately depends on your specific needs and preferences. The cimeter might be your best bet if you frequently cut middle meats requiring precise cutting and portioning. However, if you do a lot of butchering tasks like breaking down carcasses or trimming fat, a breaking knife could be more versatile. If the cost of Victorinox knives is outside your budget, check out our 7-piece knife set!
So guess what else kinda petty and a little paranoid but I already know how sick some of these ( stalkers , NPCs , agents ) are for example they wait for me to leave .. like I did today for a couple of hours and when I get home a brand new package of meat I had that was wrapped sealed with tape and everything ( I checked before I left and thought meh it should be alright ) guess who was watching when left and smirking and got on his phone right away making a phone call because he realized that I had a trailer with pallets and might be traveling .. that's right the Mexicans across the street street .. does this mean I don't like Mexicans .. bruh no obviously, anyways GUESS WHAT WAS UNTAPPED AND CLEARLY TAMPERED WITH WHEN I GOT HOME .. THE MEAT I JUST GOT FROM THE DELI SO I THREW IT AWAY AND Wouldn't EVEN Give It TO THE animals outside because # be kind to animals I don't want them to get poisoned.. # what is that purple/ blue street light in the parking lot on the bend of gravel road and the reptile tracks I saw ( with pictures ) in the snow a few years ago ?
We recommend using plastic first to prevent moisture from sticking to the paper. However, if you want to avoid single-use plastic, use waxed butcher paper instead.
Thank you! I'm glad you liked it. You might like our online Meat Clerk and Meat Cutter certificate program. I teach how to break down the animal from whole to individual cuts. We cover beef, pork, lamb and poultry. rangepartners.com/
I would have liked you break down the rest and go over some more details on the lion end vs the chuck end. I would think the chuck end is more desirable since it has more fat and larger cap... however, there is more fat trimmings, so maybe it evens out.
I dont know anything, but i watched a professional butchers video on chain mail gloves and he recommended not using them with band saws because the band saw is very powerful and instead of making a clean cut the bandsaw will mangle your entire hand if you have a chain mail glove on. I do not know the veracity of the statement but wanted to give some caution.
All of them need to be NSF APPROVED- If used in the USA! If anything comes in contact with the food,it must be NSF APPROVED or the health dept will make u get rid of it or close u down!! 😊
It really depends on what you are doing with it. My go to is the 8-inch breaking knife. I can trim fat, slice steaks, denude. If you are skilled, debone.
Please don't use any of these besides maybe the fine/polishing steel. Never use that hand-held sharpener because it will ruin your edge and will possibly not be the same angle as your knife's edge. Use an oil stone or a whet stone at 1000 grit. 3000+ for polishing but most of the time use the 1000 grit stone. Then use a leather strop to hone your edge/take off the burr. It takes off very little material if any at all besides the burr. To use a leather strop, do the same thing as you would with a whet stone just with very little pressure, maybe no more than the weight of the blade, alternating sides 10-15 times. It may take a little practice with a stone but will work out much better in the long term for edge retention and overall sharpness.
It depends on what you're wrapping, but with something leaky like chicken, you should always put it in plastic before wrapping, the coating on the paper is leak resistant, but not leak proof.
Hi Christa. Yes, we cover poultry, pork, lamb, and beef. You will learn to merchandise and cut from whole to individual cuts (we start with the forequarter and hindquarter on the beef). We are always available for questions!
*I used this for the first time on 10 white perch **enjoyable.fishing** recommend it’s a 22” Striper. Passed right through with easy. Very comfortable handle!*
