Hey youtube community! Thank you for clicking on my youtube channel. On my channel I primarily do videos on metal detecting and anything that relates to it. My most popular and successful videos are on my tutorials where i share my knowledge of websites that contain old historical maps so you can find that amazing metal detecting spot! I have at least 10 youtube tutorials so I encourage you to check them out so you can find that lost treasure! I guarantee there is a website that will help you find some old places.
I also do videos on my metal detecting videos of me and my friends go out into a killer old yard or out into the woods and find an old site. If my channel has added value or entertainment i invite you to subscribe, like and comment because my community isn't just random people but an amazing group of like minded people from all over the world.....the only thing we are missing is you.
There's an area west of town going up a gulch that has black walnut trees. Of course others have sprouted downhill from there. Don't see many English walnut trees in town.
I would cook ot in a slow cooker or as a pot roast. It's not tender as the name implies unless you slow cook it like a stew. The best part is the flat iron steak that comes off of it. I have that on my other channel called the meat cutting academy. I don't really post to this account much these days. Thank you. Hope to see you on the other channel.
I have a 10” slicer and an 8” butcher from Victorinox. Great knives for the price point. I’m eventually getting different sizes for a dedicated meat processing kit.
that's awesome. sorry for the late reply. I have a new channel i spend most of my time on now. its called the meat cutting academy if you are interested.
Thanks for the tutorial. Just got a prime “Beef Rib Whole Bone In” from Costco. Haven’t opened the package yet. Butcher said I would be able to cut it into two whole roasts, but didn’t mention needing a band saw. Suggestions? Hacksaw?
Hey, I appreciate you checking it out. Are you wanting to cut it for roasts? I have another channel dedicated to meat cuttingvand cooking. It's called The Meat Cutting Academy. This channel was more for metal detecting and adventuring so I thought I'd test tge waters with these videos and decided to create a new channel. I have a video that should explain the process. It should actually be the last video I posted. Hope to see you there.
@@DirtBandit HA! UNREAL! I’m a beach metal detectorist in Northern California. Been doing it for 11 years. El Niño is coming, the beaches are about to get stripped and my season begins! Yes, I am looking to cut it for roasts. Cut 4 bone roasts at Costco were $19/lb. Uncut 7 bone were $15/lb. I’ll check your other channel, but really hoping I don’t need to breakout the hacksaw! 🤔
I'm in Southern Oregon, that's funny. You don't need a saw, that's for sure. All you need is a a sharp knife, preferably a boning knife. You can even get away with a sharp filet knife.
Thanks man, I actually created a second channel where I do all of my meat cooking and smoking videos. It's called the Meat cutting academy. I did a top sirloin cap cook video on my smoker and it was awesome. They are also referred to as picanha, and coulotte. I have a top sirloin processing video as well with one version for bacon wrap top sirloin.
Hey, thanks for the video. Currently learning/training as a meat cutter in my store. I have a question: The first piece you removed, is that the clod whereas what you cut into steaks would be considered the cross rib? I'm not sure if you mentioned in the video, the audio cut out for a little bit. I know the place I work at, we got cross rib this week for a special (small store) so we ordered it but it comes as shoulder clod removed.
Hey Dylan, so I think its actually clod heart on the box or something to that effect on the label. The clod heart is the main piece your left with after you remove the flat iron. So I don't thinknit would say clod heart removed, just want to make sure I'm understanding correctly. If you want more current videos I have my main meat cutting videos on my other channel called the meat cutting academy. I hope to see you there. This channel I'm going to dedicatecto strictly outdoor adventure stuff and put the meat cutting videos on private so its not confusing to new subs.
@@DirtBandit Thank you for the reply! I'll get the exact verbage of the box when I go into work today. I'm brand new at this so there's a lot of things I'm trying to learn, coming from absolutely 0 experience or knowledge about meat. Couple weeks ago I couldn't even tell the difference between center, rib, and sirloin chop. See you on the other channel!
No problem. I'll bet it says clod heart. Yea, it takes a while to get the names down and cutting good is an art form of its own. I've been a cutter for 17 years and I haven't been In the game since 2021. I just cut meat at home and show people they can do it as well and save money. Not to compete with what you are trying to do but I think it's important for people to know how to process their own meat and Dave money doing it but most people are more then happy to buy it in stores.
I'm here because marty at Martys matchbox makeovers just restored that car on his channel here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h2tOFiuGmzM.html
Thank you I appreciate you watching. Well in this circumstance my boss at this time hated fat on his top rounds. I was personally trained before working here to leave the cap on and trim little fat. Doing that you might be left with a couple pounds of trim for grind and some left over bits for stew or stirfry meterial. You want some fat for flavor which is why in a normal shop you wouldn't do it like this but it's hard to argue with the owner, lol.
Hey there. I'm reading a book called Cry of the Eagle by Forest Wade. It's about Cherokee tribes and published in 1969. There's a map in there on a grid with sequential numbers but every other row increases in value from right to left. What kind of map is this? The picture is a cutout and the first grid row is numbered 3-11. In the next row the boxes are numbered 62-70 from right to left, so I can't tell how big the grid was, but at least from 1-61 I'm thinking.
Hey, that sounds like an awesome story. I'm thinking those grids are township maps but the ones I'm use to seeing are 1-36 in a big block. If your on facebook, look me up Brian May. I can probably help you get it figured out.
I honestly don't use this app anymore. I've been using gaia gps and it's way better. I have some videos on it. If you have any questions on gaia after you watch the video drop a comment and I'll help answer your questions. I have a paid membership of $40 a year and I've been using it for about 3 or 4 years now. I have a discount price if $32. It has over 300 map layers Including a 1900 and a 1930 map.
Yea, it's funny how that works out sometimes. I'm going to upload a new video to my other channel called the meat cutting academy if you are interested.
Thank you. I'm trying to. I have my main meat cutting channel called the meat cutting academy. I'm working out of town 5 days a week which makes it tough to do video or editing but I will soon.
That's just a regular standard shoulder roast, not a London broil. Obviously, a London broil comes from a inside round, not a shoulder clod. I Don't understand why so many people try to call things whatever they want, when in reality, that's not the right term or name. Even meat cutters that can't cut their way out of paper bag are like this lol.
I'm sorry I waited 20 minutes in que saying I was next in line. I sold my generator a few months back but I remember the Briggs and Stratton oil came with it. I don't recommend calling Oregon generators customer service. I hope this helps.
ngmdb.usgs.gov/topoview/ this should be a direct link. Go to "get maps" on the first screen. Should be easy to navigate. If not let me know and we will get you hooked up.
I just started a job as a butcher in a grocery store, and i only did that about 10 years ago without touching a knife. God damn is it stressful, your video might help me getting back into it, so i dont lose my job 😂😂
I know it can be. Just show willingness to learn hustle and drive and they will see the value you can offer. Keep at it if this is something you want to do. I quit because I couldn't keep doing it because it was hard to support a family of 4 on that income where I live so I became an apprentice union carpenter. Good luck my friend. Thanks for the compliment
I know, there probably is. The ground was super dry and I didn't have a lot of time. Im going to wait till a solid week of rain and go back with my large coil. There will be a part 2. Thanks man.
Go up King Mountain there’s some old minds and you might want to check out the Martha mine I don’t know if it’s still open or not but check it out it’s been a while since I’ve been up there and there is this giant cave crickets and a dynamite room in it
No problem but ima say this if u plan on going to the rangers station the fire watch at the top of the mountain with the radio tower don’t take a 2 wheel drive truck u need 4wheel drive that far unless you park at what we called the rock garden with all the giant boulders laid out and kind of a road shaped pattern that is the best place to park and then go up on the Martha mine is further down the mountain towards the start on coyote Creek once you end up going past the horse ranch keep going straight up the mountain and then you should end up seeing a road on your left big wide open I forgot exactly how to get there but you got somewhere up that way and takes you towards Martha mine
