Video

@wendypacheco7438 you can put about anything in a slow cooker but if you want it to shread apart, it won't. It's a firm piece of meat I'd personally oven roast or grill. If you want something to shread apart I'd cook a shoulder or Boston butt which is the same thing.

@@MattAgee-wj4ip do a Google search of stores in your area and ask the meat department how much a whole Chuck sub primal is and decide which store is the cheapest or best value.costco is probably going to be tge cheapest. That what I'd do. I hope that helps.

@MattAgee-wj4ip also you don't need to separate the muscles like I did if it's too complicating, you can just cut roasts or steaks if you prefer or is easier.

@@MrKinglyon2010 I appreciate that!

@@MrKinglyon2010 I appreciate that.

@@PreOwnedSteaks I don't think so.

@seasons0123 it really does. If you are a pork eater you can buy loin and sirloin whole in the bag and save a ton on groceries and it would be way healthier then buying the typical American diet. I'm glad you got value from this!

@@kenwrightjr I think it was a couple of hours. Not long at all

@@ForgetU yea, it's not bad

@@Lakesoncarnivore-eb8nm awesome, thank you

@Lakesoncarnivore-eb8nm thank you very much! You must have watched till the end.

@MadPick I appreciate that. I'm always trying to my best to give you guys value.

@@kevinliveez4192 my pleasure

@@woodstacker5241 thank you

@thehillbillyhermit7681 I'm glad you found the channel. I'm also doing carnivore because I'm type 1 diabetic and it helps with blood sugar control. You can for sure just trim the outside and cut into steaks or roasts. No need to part out if you don't want to but it is nice to know how to do it. I'm just finishing up a newer top sirloin breakdown video if you are interested. I'll be posting it very soon. If you have any other questions feel free to ask.

@goodfellas256 dude, I did! Haha. That was 4 years ago. Thank you for the great advice though. I'm sure you'll be pleased with the majority of the newer videos. Also that was my garage floor that was uneven, not the table.

@solb101 I'm really sorry about the way I worded that. I don't think it's funny. I'm type 1 so I know what it's like to have a disease. If I can still I'll edit that section out.

@solb101 it definitely wasn't in any way to make light of anyone suffering with this. It was just poor choice of words and I'm sorry.

@@themeatcuttingacademy7613 Don’t worry. I’m not offended. It just sounded a bit strange to me.

@@solb101 I appreciate that, I'll be more conscious of how I word things in the future.

@TheRAMBO9191 thank you sir. Are you a butcher or meat cutter?

@michaelboom7704 I looked it up before doing the video and was surprised. I knew what was called but I thought it wasn't the real name, turns out it was.

@Vtang01 that sounds like an excuse to cook some steak on the hot plate, lol. All cutters do that at some point, lol. Honestly without looking at it, it's hard to say but I haven't seen many bruised pieces. I've seen a few where it's just super dark red and some blood shot pieces and you can't sell those either.

@@themeatcuttingacademy7613 yes we call that black/purple “pepper” we try our best to cut it down to where its not that visible. But sometimes you can’t save it

@@charliemoon29 no problem, just trying to get the info out.

@@MadPick I appreciate that, thank you

@norcaldigger348 thank you

@eldoradocanyonro good tip, I've never tried that. Of course if you work as a meat cutter we can't do that in the shop but if you buy it with it on it tgat would be a great way to solve that problem. Thanks

@stevejk33 if memory serves it was close to 2 hours. I love these cuts for sure. Let me know how it is.

@@themeatcuttingacademy7613 Awesome sounds good! I’m not sure of the weight of mine but I was guessing 1 1/2 - 2 hours or so. Thanks so much. I’ll reply.

@@themeatcuttingacademy7613 It turned out great! Thanks!

@@stevejk33 that's awesome

@v8tergt653 it took about 2 hours if memory serves me. I wish I had gone high 130s honestly. It was a little more rare then I'd prefer but it was still great.

@@themeatcuttingacademy7613 Thanks for answering, Im smoking a Picanha today so lets see how it goes

@v8tergt653 no problem, biggest thing is monitoring the internal temp. I'd also let it rest for about 10 minutes so those juices stay in the meat instead of pouring out.

@@themeatcuttingacademy7613 what temperature was smoker set too?

@@kenwrightjr He mentioned 280 degrees in the video.

I don't recall calling it a filet or tenderloin but I could have slipped up on my words. Thanks for watching.

It was most likely grain fed. It was IBP beef. None of those big companies really feed their cattle grass and it shows when I cut beef hearts. They are always packed with a bunch of fat around the heart. Grass fed would be way leaner. I just buy what I can afford which is usually not grass fed but it's a whole lot better then processed garbage in my opinion.

Haha, that's a good point. I guess I'm just in the habit of doing that at my job. Thanks for pointing that out.

I don't have one but I'll take your eord. Thank you

Thank you for informing me. This is how I was trained a long time ago and I see many other people like the bearded butchers doing it the same way. Every meat cutter I've ever met is also doing it wrong, and I've met a lot in 18 years. Thank you for your expertise. I will be trying it and see if it makes a difference.

That's a good idea. I never would have thought of that.

Me to. I never understood why a dull knife was dangerous till I used one and struggled cutting something. Always keep your knives sharp.

Bad geometry is equally as dangerous as a dull knife! Geometry and edge quality is what makes knives perform well and be safe!

@@themeatcuttingacademy7613 it also hurts when you cut yourself. If you cut yourself with a sharp knife, you hardly feel it.

Thank you ❤

It was mentioned in the video

Thank you!

I'm not sure I understand. Are you talking about the boneless country ribs?

@@themeatcuttingacademy7613 I think it's called oyster blade with the heavy marbling, that looks like juicy beef ribs. Or it could also be beef belly or navel.

Thank you, I'm glad I found it

Yea, that's a good idea

Thank you so much. I'm wanting to do more of these. I'm planning on doing a carnivore meal prep video sometime soon.

What does feeling the muscle have to do with cutting? The knife does the work. Chainmail gloves have been used long before I started in 2006. What time period are you talking about where they didn't use chainmail gloves?

@@themeatcuttingacademy7613 do you work with both hands or just 1? I can use my dirty hand to separate and pull things apart and my clean hand stays on the knife handle....

I use both hands. Never been a problem separating out the muscles. It's just a more sanitary glove alternative.

I cut from 2010 - 2017. I found trying to find the seams was a challenge with the chainmail gloves. I worked 1 hand on the meat 1 on the knife, so having the barrier on my tainted hand was a huge pain in the ass. I use the nitrile gloves provided and washed my hands every time the gloves came off, it wasn't a sanitary issue it was tactile

I never use my hand to find the seam. I use my hand to grip and to guide. My knife finds the seam. I've never had an issue, that's just the way I was trained but to each their own. On a top sirloin I'll cut the fat leading to the cap and then I'll cut slightly and use the side if the knife to push it apart and cut into the fat as needed till it separates.

Good tip, thank you

Haha, I find that cuts seem to be regional. One cut may be called one thing here and something else over there. My store I work at just calls them country style ribs. Honestly most stores don't break down the meat like that because it takes too long and they want to do volume. That's just my opinion. I appreciate you checking out the video. Oh yea, have you heard of a mouse steak? I saw it on another channel. It's a piece of the top sirloin. Just curious.

Thanks Kevin. I appreciate you stopping to watch. I'm proud of my wife for taking up cutting meat.

I am to, I'm not fully on it but I'm pretty close. I think it's the healthy way to eat also.

Yea it's been a while. Deals are out there sometimes especially when you buy in bulk

Hello, I thought I mentioned the cut in the intro to the video. It's a petite sirloin steak or ball tip.

@@themeatcuttingacademy7613 You did. You spoke at a low volume and not too clearly but I got it.