Sure do miss these gross profits, now a days you’d be lucky to get a 15-20% profit with the price of beef. You put any of what you cut out in the case at 10.99lb trying to make $$ it’s gonna end up clearance or in the can. Cool video 👍🏼
Well done. I find it a bit daunting to see the proper grain flow to know where to cut those clods. When we cut those into roasts and steaks, we only get Cross Rib roasts Cross Rib steaks. That's it! We were never shown any of these different cuts in our butcher shop! So very informative. Nice work!!!!
@@xinitarchives I've been a meat cutter for 5 years, and I've never seen a profession where everyone feels the need to so condescendingly "correct" each other. Like every meat cutter thinks they are the only one that does it right. It's so annoying. That's why I'm glad I'm in management so I can shut that shit down when I see it.
I think these are good and informative. Most markets cut the flat completely wrong producing an incredibly tough steak. I also noticed that you use the smallest blade to cut all the product. Doesn't it make it harder to get a good cut?
I was thinking the same thing. I work in the meat department and most of us when cutting larger pieces of meat use a little more bigger larger life. Especially since beef is way harder then pork.
3 roasts 2 steaks and 1 stew meat from a whole beef knuckle? Kinda scepticle.. instead of taking that chunk from the face coulda used that for some stir fry or tender beef tips
i think if you come to my shop i could show you how to cut this meat the meat you want to make for the ground beef is very stupid it has muscle and the dog wont even eat this.
This is the a very bad cutting I ever seen, when the knuckle come a sirloin? That's a cheating to the customer,the way you trim the meat it's so bad. And please don't try to teach the view in the wrong way.
We call a cut from the knuckle the petite sirloin and it’s fked cuz most of the customers think there buying top sirloin. I always try to tell as many customers as I can
He needs to sharpen his knife
That's what I've been saying
Sure do miss these gross profits, now a days you’d be lucky to get a 15-20% profit with the price of beef. You put any of what you cut out in the case at 10.99lb trying to make $$ it’s gonna end up clearance or in the can. Cool video 👍🏼
I’m in meat department at Winn Dixie. Thank you for this training
Well done. I find it a bit daunting to see the proper grain flow to know where to cut those clods. When we cut those into roasts and steaks, we only get Cross Rib roasts Cross Rib steaks. That's it! We were never shown any of these different cuts in our butcher shop!
So very informative. Nice work!!!!
it also shows you how to buy your cuts of meat. Very informative
Great video. Thanks for making this video and teaching people like me.
Boy those knives need to be sharpened!!
That's cool! Alot of meat cutters don't know about that bottom round corner also on on those blades you could also do bnls beef short ribs
This guy needs meat training
Ya, still can’t believe how bad this video is 😂
hi ilike this video i am the blockman at Save more Spar blyvoor Caltonvile🥩💯
I'll get that promotion now, been a meat cutter for 3 yes in a mom n pop grocery store says I need to tho to there school. ...
I herd of the sierra steaks coming from the boneless chuck not from the knuckle
This is a good tip but I work at a supermarket in the meat department we order from AWG from Nashville. Half the stuff we order we can't.☹️☹️☹️
Excellent thank you
You should not use your boning knife for cutting stks....less feathering😉😉
Who gives a shit. Let the man cut the meat how he wants. It's a lean type of meat it doesn't take much effort to cut through them
@@xinitarchives I've been a meat cutter for 5 years, and I've never seen a profession where everyone feels the need to so condescendingly "correct" each other. Like every meat cutter thinks they are the only one that does it right. It's so annoying. That's why I'm glad I'm in management so I can shut that shit down when I see it.
@@cluelessdrifter9881 I agree but if the meat could look a whole lot better you gotta say something especially with the price of beef now a days.
I think these are good and informative. Most markets cut the flat completely wrong producing an incredibly tough steak. I also noticed that you use the smallest blade to cut all the product. Doesn't it make it harder to get a good cut?
I was thinking the same thing. I work in the meat department and most of us when cutting larger pieces of meat use a little more bigger larger life. Especially since beef is way harder then pork.
How much a year does a supermarket meatcutter make about /yr???
how did you do it can you share with me , thank you
sooo thats where the ranch steak comes from, would that be perpendicular to the grain of the clod heart?
Clod comes from the chuck primal not sirloin.
@@GiganFTW right, but at czcams.com/video/pp8D8HV44iI/video.html he mentions he gets a ranch steak from the clod, did i mention sirloin here?
Wtf, you hacked that knuckle, wouldent feed that to my dog….learn how to pride in packaging and learn how to hold the knife LOL!
3 roasts 2 steaks and 1 stew meat from a whole beef knuckle? Kinda scepticle.. instead of taking that chunk from the face coulda used that for some stir fry or tender beef tips
I would have cut the sirloin tip steaks a little bit thinner
Dude cutting wedges lmfao
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14:07 doesn’t London broil come from top round?
Yup
This is for when you run out of top round and you don’t want to hand out rain checks 😂
Bottom round steak ,stir fry wafer thin steaks lol
Index finger doesnt go on top of the knife.....
Wedge steak much?
Where’s ur cutting glove and hairnet and never cut towards yourself without the proper protection sheesh
i think if you come to my shop i could show you how to cut this meat the meat you want to make for the ground beef is very stupid it has muscle and the dog wont even eat this.
Hacker
This is the a very bad cutting I ever seen, when the knuckle come a sirloin? That's a cheating to the customer,the way you trim the meat it's so bad. And please don't try to teach the view in the wrong way.
I reported you for terrible english
We call a cut from the knuckle the petite sirloin and it’s fked cuz most of the customers think there buying top sirloin. I always try to tell as many customers as I can
A peeled
Knuckle is also a sirloin tip not to be confused with top sirloin they are both different .
he needs better training
Meat specialist? 🤣 Most of those cuts looked awful.
The first cut on the bottom round is called the rump roast
Why are there happy cow photos superimposed over someone cutting up their dead bodies?
Stacy Neilson LoL 😂
Happy cows taste better
Because it’s taste good
@@calebmanuel17 sex feels good, but without consent it's rape. Eating animals is wrong and none of them are happy at the slaughterhouse.
@@stacyneilson415 at least they kill animals natural way rather and slaughterhouse