I like a different use where they separate the clod by removing the chuck eye, neck and rib roll first. Then the Sierra steak, teres major, chuck mock tender, the flat iron, then I like to see several ranch steaks cut out, a few country back ribs.
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.
London broil is the thickness, so as they said an inch and a half. You can have top round for london broil's as long as it's within that thickness! I'm an apprentice and that's one of the first things I learned.
@@gamesinv61 well you're a fucking idiot and the guy who train you doesn't know wtf he's talking about. London broil comes from a inside round idiot. You and the fucking retard are calling it what you wanna call it. You guys can call it that, doesn't mean it's right. That's like me buying some reebok shoes and calling them Jordan's.
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.
Yeah hamburger is those leftover cuts after the butchery is done. So depending on the day the burger grind could have a bit of sirloin in it, shoulder steak, and so on. Which is why I prefer to get a steak ground by my butcher for my burgers
Straight ground chuck boneless blade portion makes the best burger IMO... but what he's grinding is very normal in butcher shops. You clean off as much gristle and tendon as you can and then grind. The sinewy stuff gets caught in grinder knife.
@@AttommicDog We grind ours 3 times. No one can tell, but as far as that, we use our trim for our burger so we know what goes into it. Just meat and fat, lol
@@333stella 😂 yeah but they put a rubber glove over it. You don't just let the blood sink into the glove and let the bits of cotton go into the food you're preparing.
