Well done. I find it a bit daunting to see the proper grain flow to know where to cut those clods. When we cut those into roasts and steaks, we only get Cross Rib roasts Cross Rib steaks. That's it! We were never shown any of these different cuts in our butcher shop! So very informative. Nice work!!!!
Sure do miss these gross profits, now a days you’d be lucky to get a 15-20% profit with the price of beef. You put any of what you cut out in the case at 10.99lb trying to make $$ it’s gonna end up clearance or in the can. Cool video 👍🏼
@@xinitarchives I've been a meat cutter for 5 years, and I've never seen a profession where everyone feels the need to so condescendingly "correct" each other. Like every meat cutter thinks they are the only one that does it right. It's so annoying. That's why I'm glad I'm in management so I can shut that shit down when I see it.
I think these are good and informative. Most markets cut the flat completely wrong producing an incredibly tough steak. I also noticed that you use the smallest blade to cut all the product. Doesn't it make it harder to get a good cut?
I was thinking the same thing. I work in the meat department and most of us when cutting larger pieces of meat use a little more bigger larger life. Especially since beef is way harder then pork.
@@GiganFTW right, but at ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pp8D8HV44iI.html he mentions he gets a ranch steak from the clod, did i mention sirloin here?
3 roasts 2 steaks and 1 stew meat from a whole beef knuckle? Kinda scepticle.. instead of taking that chunk from the face coulda used that for some stir fry or tender beef tips
i think if you come to my shop i could show you how to cut this meat the meat you want to make for the ground beef is very stupid it has muscle and the dog wont even eat this.
This is the a very bad cutting I ever seen, when the knuckle come a sirloin? That's a cheating to the customer,the way you trim the meat it's so bad. And please don't try to teach the view in the wrong way.
We call a cut from the knuckle the petite sirloin and it’s fked cuz most of the customers think there buying top sirloin. I always try to tell as many customers as I can
