the beauty is much of these techniques can applied to many animals, pig, goat, bison, horse & human
@iskandartaib5 ай 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.
@YouCanIwill2 жыл бұрын
One Butcher to another...Very efficient as well as productive!
@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.
@davidsolomon82034 жыл бұрын
Masterfully done!!! Very pleasant video!!!
@tobyihli94704 ай бұрын
What the hell happened to the Chuck eye?
@johnsonpaul19146 ай 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.
@DonTrades1031
Ай бұрын
You should be paying $3.99 for that meat at most. Still great value.
@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
@edwardmontoya50 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.
@NIGEL-MORGZZ11008 ай бұрын
3:55 roll it tie it
@3FAZNI2 жыл бұрын
Where do you cut the "petite steaks" from? My favorite.
@survivalpodcasting9 ай бұрын
What happened to the teres major steak?
@billc67622 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.
Пікірлер: 16
the beauty is much of these techniques can applied to many animals, pig, goat, bison, horse & human
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.
One Butcher to another...Very efficient as well as productive!
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.
Masterfully done!!! Very pleasant video!!!
What the hell happened to the Chuck eye?
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.
@DonTrades1031
Ай бұрын
You should be paying $3.99 for that meat at most. Still great value.
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
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.
3:55 roll it tie it
Where do you cut the "petite steaks" from? My favorite.
What happened to the teres major steak?
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.
Smoke it whole. Don't break it down.
Excellent butchery. Terrible presentation skills