Chef Schneller Breaks Down a Beef Round

Meat Fabrication & Identification Class
Chef Thomas Schneller
The Culinary Institute of America
Hyde Park, NY
December 5, 2011

[@meanevilconservative]

Glad I stumbled upon this video. Very informative. Thanks so much for posting. Now, if I could find a vid of this Chef breaking down sirloin steaks, I'd make a run to Restaurant Depot as soon as they open.

[@eddiemadden318]

I'm a meat cutter for a food store and this is cool.. Watching the deboning

[@bennattj]

I love learning about where the meat comes from on the cow. Great video! Very informative!

[@XAVargasX0206]

Beef round, my specialty

[@chrisconlin6033]

I wish I took this class instead of Organic Chemistry. This Guy is awesome!!!

[@lafayettelyle1497]

Very informative. Some comments get my goat. Obviously he is instructing students in a chef school. I would imagine he is more chef than meat cutter but he did a fine job of breaking down the round. He explained in the presentation ; This is the way you would do it if you had to in a restaurant situation.What tickles me about these comments is that future chefs think all they need to know is kosher salt, garlic and herbs. If a chef takes a notion that I don't need salt then let him do so at his peril. I expect my food to taste good to my liking. Does that make the cook a chef, or a cook? If I went in a restaurant to spend a hundred dollars and I don't get salt seasoned food, did I go in there because I was in search of a nutritionist? or a guru? or a preacher? No, I want food that taste to please me. Personally, I don't think a chef needs to know how to grow the meat nor the vegetables but they should know enough about the product to make it taste right. That comment about the hardhat being the new hair net takes the cake in stupidity.

[@zachsimon5587]

No. Chef Schneller is an old school butcher in up state New York. I went to The CIA, the culinary school he teaches at. When I was there it was 2weeks of fabricating meat all day for the entire school. The good, the bad and the ugly were all passed along to another class of equally inept students to turn into food. He is incredibly well,informed and my only regret is that this class did t take place at the end of school when I could have really honed my butchering skills, but it was a great class.

Respect! I posted this then saw your post.... Thank you for taking the time to post a free video from an American university, on the American internet that was given to the world free(like the GPS on over 6 billion phones, that uses the over 28 American satellites.), while posting on the worlds largest free video database that was also invented by Americans and is shared freely. Is everyone a Marxist now days? When did we become Communist/Socialist? When did we not thank people but demand them work for free why we say bad things and make fun of them? KZbin was built on the culture of the states not Puerto Rican or Soviet culture. Learn some manners, it makes life better for your kids! Show less REPLY

[@tomthelandloardpma7683]

thank for posting

[@NMranchhand]

That was awesome. I really enjoyed seeing that start to finish to be able to put those pieces in their places in my mind. Actually, I was kind of surprised that I haven't been doing too very badly on my moose these years but, of course, as he says, I was just following the seams.

[@carloscabrera1912]

Why is he wearing a helmet?. I felt relieved when he grabbed the meat hook.

[@tucut8054]

you can see the students on the back glass.

[@jamesthedancerfr2024]

Brilliant

[@lhanzmauricio]

Very informative. Nice.

[@imari2305]

Fascinating!!!

[@tucut8054]

They must like your jokes otherwise they do not pass.

[@thadscruggs1981]

I like seeing meet cut up

[@oneworldobservatoryexplore6702]

A lot of work!!

[@davidsolomon8203]

Don’t they use protective gloves and aprons in colleges? What about safety?

[@bronsonschnitzel7493]

He's got a helmet and an apron on. What video did you watch?

[@davidsolomon8203]

Bronson Schnitzel What does the helmet protect? When is the knife near his head? Is the apron a protective one? And what about his left hand?

[@db4582]

The knife channel

[@satriayudhiat6652]

satria zaka ya

[@satriayudhiat6652]

agung satria

[@kenzieburgess2370]

Lone thing bothers me is the watch he is wearing usually you shouldn't be wearing lose jewelry

[@johnrupesh4535]

he is just cutting meat, not performing a surgery in hospital

[@danielleburk01]

at our school an single wedding band is allowed and watch, that's all I can see that he's wearing

[@paulflores5499]

I enjoy the video, but I'm kind of anal about sharpening, since I make my own knives, hunting and wood carving. I use a steel, going away from me, and then I follow up with a strop that I make for my knives, and a strop size is like a steel size, depends on the length of the blade. BUT, as I said I'm anal about how to sharpen blades. Thanks for the video, keep up the good work. And for teaching. :)

[@kinglouie4115]

Hey, Roy! Where is your protective gear?

[@shannonfisher2011]

What no gloves ? Hmmmm

[@danielleburk01]

you do realize hands get washed and meat gets cooked right

[@camsfitness1745]

@@MrThepopopopo yeah but cutting your fucking hand isn't worth it. He should at least be wearing a cutting glove on one hand.

[@omartamam3397]

consume alot of time without any benefit ??????????????????

[@bbalbay]

ziyan ettin eti

[@duanelong6152]

These butchers throwing away all that fat and gristle must not have dogs.

[@robertoscudellaro3787]

Costate

[@edingerbernhard]

This is pain-full to watch, now I know why US chefs can't cut meat.

[@thomasschneller5635]

You don’t know anything about meat or cutting. You are just another commentator.