When I was a journeyman meat cutter 33 years ago we had supervisors who would ask “who cut bone-in pork today” then they’d bust open a pack from the case and make sure everything was trimmed properly and each chop was scraped
This is a very informative video. Thank you for the class! I will take into consideration in my training that everyone is commenting on the amount trimmed. This may be how their style of cutting is where they are. Everywhere is different. I know in the commissary they allow no more than a 1/4 inch but no less than an 1/8. I really like his style of cutting. He does it well.
I liked how he has the butcher's twine running along his sleeve. Does anyone know how he does that? It seems like he has the roll of twine in his apron. Then does he just run it out and around where the neck loop meets the apron or is he doing something different?
I like how everyone walks away from the power saw with the guard for the blade still up.. good way to get hurt or have someone else get hurt by mistake!
Ack it's not too bad when you break it down piece by piece. The worst about it is you get the loins 4 to a box, weighing in and around 100lbs, I hate receiving them sumbitches!
Amazing how different butchers approach it so differently. But he should leave a quarter inch of fat on the chops too much trimming but some companies make you trim that much
Not neccessarily...when every single one of your packages sells in less than half the time. And then you cut more and that sells too. 1/4d assorted chops get bloody and seep. You gotta move em out...unless theyre 1.79/lb...then people will grab em anyway. For normal price what these guys are doing is beautiful. The art is what sells it then. 31 yrs of customer feedback has taught me that you have to be flexible with the market.
If you plan on cooking it at a temperature below 160 degrees, then yeah, your worries are completely warranted. If you're not cold-smoking it then please, do some research.
When I was a journeyman meat cutter 33 years ago we had supervisors who would ask “who cut bone-in pork today” then they’d bust open a pack from the case and make sure everything was trimmed properly and each chop was scraped
This is a very informative video. Thank you for the class! I will take into consideration in my training that everyone is commenting on the amount trimmed. This may be how their style of cutting is where they are. Everywhere is different. I know in the commissary they allow no more than a 1/4 inch but no less than an 1/8.
I really like his style of cutting. He does it well.
I’m a meat cutter for 33 years. This guy seams to be a great meat cutter
I liked how he has the butcher's twine running along his sleeve. Does anyone know how he does that? It seems like he has the roll of twine in his apron. Then does he just run it out and around where the neck loop meets the apron or is he doing something different?
You ever keep the sirloin on and do assorted?
I like how everyone walks away from the power saw with the guard for the blade still up.. good way to get hurt or have someone else get hurt by mistake!
He had prepared stuffing under a cutting block?? The health department would love to catch that one.
That's a big Lauren
Ack it's not too bad when you break it down piece by piece. The worst about it is you get the loins 4 to a box, weighing in and around 100lbs, I hate receiving them sumbitches!
Amazing how different butchers approach it so differently. But he should leave a quarter inch of fat on the chops too much trimming but some companies make you trim that much
I work in the meat department at Save A Lot. We cut a hell of a lot of these.
Hey I work in a save a lot meat department as well. When these are on sale we sure do go through a ton of them. Hundreds of pounds a day.
where I work is cutters take this long to make plates were gone lol
Calgary Canada
Gloves Anyone?
we use the whole loin for assortes chops use the whole thing
where is this school
the stuff going into the trashcan is what most of us end up eating.
sharp is safe, dull is dangerous
Wow over trimmed, lose lots of profit
guncrazy55
hi
Not neccessarily...when every single one of your packages sells in less than half the time. And then you cut more and that sells too. 1/4d assorted chops get bloody and seep. You gotta move em out...unless theyre 1.79/lb...then people will grab em anyway. For normal price what these guys are doing is beautiful. The art is what sells it then. 31 yrs of customer feedback has taught me that you have to be flexible with the market.
@@fjdubya5726 ok boomer 💩🤭
thats intimidating big ol' piece of meat i would run out the kitchen if some one told me to cut that. yikes
Nice heat and serve!🤦🏻♂️
Majstore imaš loš sat
It's really not.
This is very waste full education. All those trimmings you threw in the garbage when you could have put it into the sausage pile.
Now you know the difference between a butcher and a meat cutter!!! This guy butchered it all up...over trimmed hacked up mess!!!
Gloves Anyone?
If you plan on cooking it at a temperature below 160 degrees, then yeah, your worries are completely warranted.
If you're not cold-smoking it then please, do some research.
they dont do chainmail
but they do watches
Gloves are for women. It's called soap and water.
Not required with raw meat especially when using a bandsaw the glove can get caught on the blade and slice your hand off too