Chris' Suggested Standard Meat Cuts - (On A Custom Processed Beef)
These are Chris' suggested cuts to get on a custom processed beef! If you're confused about the process we are hoping this helps out and you are able to understand the cutting instructions better, as well as get the cuts you want.
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Пікірлер: 10
Good knowledge…. Spot on buddy….
@wcmeats
6 ай бұрын
Thank you bud!
I am in the process of opening my own custom exempt shop in southern utah soon. I have been butchering at a shop an 1hr away. I really appreciate your videos on things that help me when I am considering all things business wise.
@wcmeats
Жыл бұрын
Good luck!
Bone and fat = flavor. 👍
Great recommendations!
A lot of cuts I've never heard of here (New Zealand) although we do get the bone-in rib roasts and topside also done in roasts, but we also have the silverside corned (ie corned beef) and the shins cut about a inch thick on the bone for casseroles such as osso bucco. A lot less mince (hamburger ?) than you seem to, but we also get all the trim for sausages. Just different cuts for different tastes, but very interesting video
Was this for a 1/4 or a 1/2 cow? I usually buy a 1/4 cow. My local farmer has been supplying me steadily for years. Prices have been going up, but that’s like everything in life. However your videos have informed me a lot more about how/what each quarter of beef supplies/how the cuts are removed from each portion of the beef! Great videos
Are the first four inches of chuck steak sometimes called chuck eye steaks? I sometimes find those at a local store, and they're great.
No strips, no fillets, no Porterhouse oh no!