This was one of the better videos i have seen on working on a clod. Thank you and have a great day 🌤.
@nathanwahl92243 ай бұрын
Excellent explanations! Thanks!! A lot of us are starting to recognize those cuts like the flat iron. Unfortunately it seems today that all the "good stuff" that didn't used to be well known has taken off in price as people find out. Try affording a hangar steak any more. Just four years ago, I'd have looked right past it in the case.
@iskandartaib Жыл бұрын
The local Kroger used to sell "top blade steaks" with the connective tissue in the middle. I actually like the connecting tissue - something about the texture when you chew it. The steaks themselves were pretty tender, I'd just pan-sear it, eat it with rice. Now I know why they were so tender.
@johnsonpaul1914 Жыл бұрын
Just bought a chuck clod yesterday (dec 13,2023) 22 lbs @4.49. I portioned it all into 12-13 ounce steaks and it is now in ziplock bags in my freezer. I seamed it out into 3 muscle groups. I don't care if some of it is tough, it is cheap eating.
@DonTrades10317 ай бұрын
You should be paying $3.99 for that meat at most. Still great value.
@survivalpodcasting Жыл бұрын
What happened to the teres major steak?
@TedBackus3 жыл бұрын
the beauty is much of these techniques can applied to many animals, pig, goat, bison, horse & human
@Nightfighter822 жыл бұрын
Amazing to find this video with beef prices going nuts retail, I was able to get one of these very cheap comparably, at a local Restaurant Supply Chain. This makes it easy to get the right cuts. I did a different packer beef, Inside Top Round and did it on my own basically doing what you did, following the natural seams and where the grains went. Turned out to be top sirloin and got some very tender cuts out of it. Hoping to score again with this large pack of meat. Then I'll be more confident to break them down in the future.
@edwardmontoya502 жыл бұрын
My problem is with nomenclature. Terms are shared or misused. I watched a ton of these chuck break down videos. There isn't agreement as to what call what what.
@davidsolomon82035 жыл бұрын
Masterfully done!!! Very pleasant video!!!
@YouCanIwill2 жыл бұрын
One Butcher to another...Very efficient as well as productive!
@3FAZNI3 жыл бұрын
Where do you cut the "petite steaks" from? My favorite.
@michaellee1002 Жыл бұрын
Flat Iron is just a awesome flavorful steak. Underrated if you ask me. Whenever I see them I grab them up. Same with Chuck eye steaks lol
@tobyihli947011 ай бұрын
What the hell happened to the Chuck eye?
@jimchoo76705 ай бұрын
I believe this hunk of meat is from above the shoulder blade. The chuckeye steak is from the chuckeye roll below the shoulder blade.
@88KeysIdaho16 күн бұрын
@@jimchoo7670 Thank you! I've been trying understand the difference in the two sub-primal cuts (Chuck Roll and Shoulder Clod), and couldn't find that info.
@Nigelaquaticsfish Жыл бұрын
3:55 roll it tie it
@billc67623 жыл бұрын
I had paid US $90 for a pound of Denver Steak in a hot pot restaurant in Hong Kong. That was over 10 years ago.