Beef Shoulder Clod Breakdown (Roast, Stew, & Steak) | Professional Butcher

[@jakestone9619]

Looks good brother! I miss cutting the old school whole shoulder clods. Fellow butcher here 17yr young cuttin. Keep up the craftsman ship. We are a dying breed brother!

[@WildCountryMeats]

Awesome, I am just over the 25yr mark cutting meat!

[@blackrockbrewing5141]

You're a wizard, oh man now I'm hungry.

[@WildCountryMeats]

Thank you!!

[@jakestone9619]

I also use that pec end of the shoulder for some good cube steak.

[@WildCountryMeats]

Awesome!

[@Irishopel]

Third cut roast would be the one for me 🙂

[@WildCountryMeats]

Awesome!

[@haroldcraver9697]

Great job as always

[@WildCountryMeats]

Thank you!

[@MichaelCasile]

I am butcher for 12 years ... if your going to do a video make sure it is correct. Top blade ( flat iron) you are taking too much meat off of that cut . Work on your knife control... you are killing the yield on the top blade.

[@WildCountryMeats]

Butcher for 12 years trys to tell the butcher with over 25 years of experience how to cut meat can be our next video.

[@MichaelCasile]

@@WildCountryMeats I respect the experience but years do not matter. It's all about knife skills and details. Lighten up on the speed and apply more detail and patience. I can't wait to see the next video