The chuck tender is a cone shaped muscle lying along the top of the scapular bone of the blade (H.A.M.2300). It is removed from the forequarter using a natural seam.
Excellent travail pour détacher l'épaule de la poitrine en suivant le tissu conjonctif. Pour ce qui est de désosser, il eût été plus aisé de suspendre le "primal" horizontalement et de mettre le poids de la viande à contribution. Chapeau l'artiste !
Still not how I would do it! But much closer. those bones are great for soup. Don't give them to your dog, they splinter, and could cause difficulties, even death. Dogs have an amazing ability to reject stuff that they can't digest. Usually on your carpet.The only bones you should give your dog, are knuckles, or femure bones.
We leave the bone in...but then again we barely ever remove any bone from anything on a cow lamb or pig I just cut chops and t bone steaks and rump and we'll seeing someone else do what I do every day different is kinda interesting because I've been taught to do it one way strictly and forbidden to try anything else or they'll probably butcher me waha
Alexander Gonzalez 800 bucks I think, the piece that was hanging there Whole is about 250 dollars I think, it’s in the $2.47 a pound. I’d have to look it up but that’s a ballpark
Rub them with oil. Throw them in your oven at 350f and brown them off. And throw them in a pot of cold water and bring to a SIMMER. You never boil bones. Simmer gently for several hours. Strain out the bones and skim off the fat. Add some rough chopped carrot, onion, celery, pepper, and herbs you like. Simmer jently for 3 hours MAX. strain off and enjoy. You could also reduce this for more flavor. It's done when it jells when cold. Best stock ever.
Did he say excess meat EXCESS MEAT sir you remove meat and call it excess all flesh is edible how dare you call it excess oh my swear sweat meat I would never ask for you to be abandoned
Excess meat gets turned into hamburger or stew or cube steak or anything that’s not what he’s trying to make lol. Been doing it a while, trust me, NOTHING gets wasted
He was only squaring the joint up the excess meat would be used for mince,stew or burgers,. sausage.You obviously don't know anything about the butcher trade.
