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Пікірлер: 62
@hooksrub2 жыл бұрын
You’re a wizard with that knife. Thanks for the butchery instructions
@FranciscoFariasHeatProductions5 жыл бұрын
I really like this video, One day as a chef I'll use this as a base for other cooks to follow.
@tobyihli94704 жыл бұрын
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.
@jonesdante43 жыл бұрын
Excellent teaching on how to cut a shoulder clod
@chhavonpin17192 жыл бұрын
Great tutorial!
@jerardoserrano7993 Жыл бұрын
Thank you so much for teaching me! :)
@relax142 Жыл бұрын
Great video. As a butcher myself, watching you do a tlatiron was brutal. I can see you haven't done them in bulk. Still a great video
@brianmw85599 ай бұрын
I was thinking the same thing.
@davidsolomon82034 жыл бұрын
Such a pleasure to watch a master at work!!! Bravo!!!
@pauld95613 жыл бұрын
Do my pinky and left thumb go in the grind pile?
@ericrudy25043 жыл бұрын
You make it look so easy lol.
@Allothersweretakenn3 жыл бұрын
Aren’t those cuts at 6:23 also called ranch steaks?
@rightway4283 Жыл бұрын
Not sure, but I thought the London broil came from the round, not the shoulder
@bobalijon4 ай бұрын
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.
@mikeharmon2195 жыл бұрын
London broil comes off the inside round
@lazieone94 жыл бұрын
A London broil is a steak an 1inch in a half or thicker.
@scottgiles72594 жыл бұрын
London Broil can be prepared from many different cuts
@gamesinv613 жыл бұрын
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.
@camsfitness1745 Жыл бұрын
@@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.
@68Goldfish4 жыл бұрын
Excellent video. Flat iron for the win!
@Sand-Tastic5 жыл бұрын
Shoulder clods make great English roast not as good as a chuck roll but better than a denuded inside round
@VictorRodriguez-rd5xl2 жыл бұрын
Wonderful 😀😀👍
@robertweatherby82643 жыл бұрын
Has anyone ever told you you soould like Jim Cantore from The Weather Channel.
@rightway4283 Жыл бұрын
Not sure, but I thought the one on broil came from the round
@gotrescuedauto3584 Жыл бұрын
WHERE IS THE WHOLE VIDEO? GEESH
@FRFTF3 жыл бұрын
Seems like an odd trim on roast. Tying saves mistake.
@yomeroyomero2 жыл бұрын
god damn I gotta get me some good knives!
@thenubbynomad28282 жыл бұрын
Those are Texas broils
@GeorgeGuo-ks9qs Жыл бұрын
Tender beef
@ARIZJOE Жыл бұрын
Excellent butchering. But most of us do not have the experience nor eye to make such clod cuts. And our knives are not nearly as sharp.
@wkcherry280810 ай бұрын
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.
@landiago15 жыл бұрын
That knife sounds like a wood saw. I break it down differently but no one does it exactly the same. So critic by saying my way's better. Oops!
@abderrahmanrifai64163 жыл бұрын
Your way is certainly better. He did a massacre ...
@robertweatherby82643 жыл бұрын
That should read Sound not soould
@snotsbuttwax3 жыл бұрын
Alright well hold the fuck on. Am I crazy or did you just waste like 11% of the meat when you were carving?
@sherrypokrant91182 жыл бұрын
Dirty mouth was not necessary.
@BlueLineAZ Жыл бұрын
More like 18.2%, what a waste. People are so sensative… dirty mouth 😂
@NIGEL-MORGZZ11009 ай бұрын
I find shoulder clod to be the most unforgiving price of meat along with brisket they both are kinda gross cuts of meat to me
@tinyman_1016 ай бұрын
clod? sure. but trust me when i say you just aint cookin that brisket the right way brother, bbq aint done until its done
@NIGEL-MORGZZ11009 ай бұрын
4:05 right here my least favourite part of the meat
@jserritiello5 жыл бұрын
You lost 30% or 40%
@AttommicDog5 жыл бұрын
Not the greatest part of a cow anyway and it will make fine ground beef anyway.
@jserritiello5 жыл бұрын
@@AttommicDog surely you like another type of meat but none has a better flavor and yes, the best burger is made with that meat.
@AttommicDog5 жыл бұрын
@@jserritiello the best burger is made from brisket. My butcher just knows when he puts whole on sale I will be in to have one ground up.
@efrankenhuis5 жыл бұрын
your knife is not so sharp So much waste when taking silver skin off .should not be any red meat left on the silver skin
@bz54615 жыл бұрын
@@AttommicDog best ground beef is from filet trim.
@dustinlard87154 жыл бұрын
He knows what he it talking about, but the camera work is horrible. You can't see what he is doing.
@ass2mouthallday5 жыл бұрын
You grind all that grissel into your burger? Wow, that's gross.
@AttommicDog5 жыл бұрын
Apparently you think hamburger is made from good cuts? Nope. But ground twice you will never know. Personally I get ground brisket.
@LowercaseKev4 жыл бұрын
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
@hellavibesofficial4 жыл бұрын
A majority of things like that and silver skin actually get caught around the blades of the grinder and wont make it into the ground meat itself.
@scottgiles72594 жыл бұрын
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.
@gamesinv613 жыл бұрын
@@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
@Adam.P4 жыл бұрын
Ahhh..You ruined it.
@utmindfreak4 жыл бұрын
Please use a rubber glove over that cotton glove... jeeze!!!
@333stella2 жыл бұрын
That’s how beef plants do it. cotton gloves 🧤
@utmindfreak2 жыл бұрын
@@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.