Meat Fabrication-Beef Chuck Breakdown
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- Опубліковано 3 жов 2018
- Chop Shop Lead Butcher, Tony Philpott breaks down a Beef Chuck showing us the best way to optimally yield Denver Steak, Sierra Steak, and Chuck Roast! -Chop Shop Artisan Butcher, St. Augustine, FL
Thank you for going the break down. I'm a chef of over 45years I broke down my first Chuck last week I have bucked a chuck. For a few years. I still got it.
The Denver's and chuckeyes were worth the 8 times I had to watch this. Thanks for the walk through.
Looking in the beef cooler at Safeway, it appears our butchers or the district meat management watches too much UA-cam, because they are putting out in trays all the new cuts, and not leaving any way for the consumer to add value, like the cap off of the whole top sirloin butt, and the Sierra, del Monico, and Denver out of the shoulder clod. I haven’t seen a whole top sirloin butt in forever. When the kids were young, the whole butts would go on sale for $2 - $3 a pound. I’d pay the butcher 20 cents a pound to slice them 1/2 and 3/4 inch thick, and double wrap the single steaks for the freezer. I’d buy 5 or 10 whole butts, whatever he’d let me. That was the life! Grilled every weekend, religiously. Brisket would go on sale $1 a pound. I’d have him grind 5 - 10, put them 2 lbs to a tray, some 1 lb,, and double wrap them for the freezer. It was great hamburgers on Sunday and Hamburger Helper twice a week. You know, it’s been 30 years, and I remember Stan’s name. Stan the butcher man. That man kept my family fed! He’d ask me how many I wanted before the special had to be ordered so he could order mine to get around limits imposed to protect inventory. I would stop and talk to him once or twice a week, just watching him cut and wrap. He was a friend. I worked construction, and when work got spotty we relied heavily on that big, chest freezer. The chest freezer worked fine because it was simple. Half the freezer was solid ground brisket, the other half was single packaged top sirloin. When times got bad, we had all we needed with endless ground meat and top sirloin. There’s a lot you can do with just those two. We never ran out before work picked up, and brisket and top sirloin went on sale. Like I said, Stan kept us and four kids well fed, no matter what. You don’t soon forget that.
Wait, how on earth do you only have 15 subscribers? This is a fantastic break down, absolutely top notch you guys! Keep up the good work, and if I ever find myself in Florida I'm gonna thank y'all in person!
Thanks so much! Come on in and say hello when you're in town!
Why? Well , only 55% of the population have internet access , a lot of them are not interested in The American way of breaking down beef. Actually most are not even interested in breaking down beef.
And those who are interested in the American Way of breaking down beef have already seen a hundred videos on the subject.
For me , I live in Australia and we do it so different ..Eg send to grind ? OMG Nothing but trimmings and fat goes to grind. We would never grind perfectly good meat!
5:17 seeing you put it all back really brought a moment of clarity. I just tried breaking down my first chuck roll, and for whatever reason all the seems and cuts weren't as easily visible on mine. It looked like a jumbled mess, and I ended up cutting in the wrong places and lost a lot of good cuts. This made it all make sense. I'm sure my next try will go a lot smoother
Ive sern 6 chuck roll videos. This one is great!
Definitely appreciate the beef chuck fabrication. As I do work at a meat plant chuck saw operator . And the chuck is a very complex piece . You showing what muscles too look for definitely is gonna help me with with my job , making it a whole lot easier now .
Haven't come across a breakdown like this yet and it was posted in 18', not sure why I just found it. But this is great! Probably the best breakdown of a chuck yet. Hopefully, you have more breakdowns. Thanks for the video.
I learned so much from this. You are very clear, and beautifully reveal great cuts. I have to breakdown six to 8 chucks a night and I'm learning methods to maximize flavor while improving consistency . I braise the broken down chuck for half a day.
It intrigues me that few grocery stores sell these lesser known cuts from the chuck.
retroflashbackdude Safeway does. It ain’t cheap! I’d rather learn to cut them out of a whole square chuck, and get them for $3 a pound. They’ll all take away our chance to add value and save some money.
@@tobyihli9470 d!dd!!÷3e3333333'
I appreciate your breakdown and definitely rewatched the video many times
Thank you sir. I'm a 7 month meat market assistant who cant get any real block time. This was very informative.
I've been a meat cutter for 17 years back in the day when chuckeye steaks went for $2.49 a pound. Now I've seen them go as high as $9.99 a pound and higher. And the government is bitching about raising minimum wage to $15.00 an hour.
I wish I had a dollar for every time he slapped that meat.
I didnt notice until I read this lol
i was looking for this! ;}
My goodness....wash your hands and stop slapping meat!!!!!!!!
A very well done video, explained all the cuts and was you can do with the cuts.
Very helpful video. Clear and easy to follow! Thanks.
"pistol grip" is brilliant!
U made my day with those Denvers. I'm never gonna grind my chucks again. I'll make sure to get those denvers out. Thanks for sharing
Thank goodness i found this video! Amazing!!
Learned a lot. Thanks
GoodStuff,GreatTips😀👍🏿
Nice breakdown. I'd love to see you bone out a whole bone-in chuck. And keep up with the chain on a production line. What do you do with the rope meat, or do you just buy then boneless?
Those Denver cuts though🤤
I only wish beef cuts were called the same thing throughout the country!
Very nice thank you 😊
Wow that's sweet!
What you average in grind? Great tutorial brother, this will definitely help save me some money buy getting a whole primal and breaking it down, especially as I start my carnivore diet journey.
Which part of beef should I buy for kabab.(kabab on skewers)I bought chuck roll and when I put it on the skewer it fell off right away.
Wow, I've never butchered a chuck roll like this! I'm going to have to give this a go!!
There are a lot of great cuts in the Chuck. It's all about getting the most from the animal!
How do you know where a slice of chuck roast is from? Like if I wanted some chuck eye steaks. Is it likely that I have the right piece?
Any relation to the Chop Shops in Sarasota and Bradenton, FL?
Question:. Does the silver skin break down after 12 hours of braising?
What was the purpose of taking off a small chunk of the “silver back skin” on the chick meat? Was it just to show us the direction of the grain on the meat or...? Been doing the carnivore diet and have gotten interested in buying larger cuts of meat to break down myself at home, but I like to have a reason for everything. What was the purpose of cutting such a small chunk of skin tissue?
I just became a meat cutter apprentice at hannafords pretty excited a nervous to start
So which part you made from chuck is best for hamburgers?
I've been doing this since i watched this vid
You should keep up with videos. Great knife/hand/ finger work. I wish people would just posting videos on all cuts... Beef/ pork/ poultry. We need to teach this dying art to the future generation. Such a shame it's a dimming light, such a great skill to have.
Great video, but without mention of whether this is the Clod or Roll limits it's value.
great video, minus the camera man. did they get him from the local middleschool or what?
I miss the 60's and 70's!! This was the meat we always got from the stores!!! What happened to these cuts???
You are such a dear to bring back memories😊❤👍
Wanna move to AZ? Lol
Mission accomplished. mine was a 32 pounder. I ended up getting the chuck steaks out in half , seems like that second on those does better like a short rib rather than on the grill so I cut them a little thick and got 6 out before the roast being how this was over sized. They average around 25 pounds. I did good though! 11 Pounds of burger, 2 pounds of waste , I wanted that burger leaner. all the rest steak and roast. 98.00 Not too shabby.
I'm about three years late, but what IMS number is that cut you just fabricated?
chuck eye is a good cut of meat i use to use them as a steak
Great video. The only problem I have is time. Working in a meat shop doesn't always allow for the time needed to make some of these cuts. Other than that I enjoyed your video.
This is retail? To make $$$ you can't fall in love the meat.lol
I used to get denver steaks from the chuck clod in a seperate box than the chuck roll. I'm surprised no mention of the chuck eye steaks, you usually could get 4 decent size cuts , packed 2 per tray for a dollar more per pound than the chuck steaks and roasts.
Carnitas is Pork cooked in lard. I think you meant Carne Asada
Never call it Carnitas
Carnitas = pork how would you not know?
I can't believe American butchers send so much meat to grind!
What I HAVE found. Owning places in several countries, Americans will not eat some of the cuts other countries eats. Traveling over the EU, UK, and Asia, I found out quickly that what I consider tender is not the same in those Countries. I remember the the first time I had brisket in the UK. Damn near ripped my teeth out. Asked how long she cooked she said 3 to 4 hrs. In my mind that's like 10 hrs to short. They eat cuts that are really tough to me. It just wouldn't sell here. Also most of that will prob go for what we call stew or q.
Agree with Nezantra. Americans are probably wanting easy, foolproof, quick meat (ground beef and hamburgers).
There are different grades of meat based on eating quality. We only cut the best grades for steaks/roasts/etc.
The other grades work best for grinding meat.
Roast, chuck steak, Denver, grind meat,
More butcher, less ChattyCathy👍.
All that shit is tough might as well just cut off the chuckeyes and roast the rest. That’s why we don’t do it in grocery stores too much work little profit. And turn all that “scrap” into stew/stir fry/kabobs. Don’t just grind it all. That’s profit.
So the whole Bottom half of the Chuck is the Denver steaks? Those just can’t be that great on the grill... we call those boneless short ribs
Surprisingly they cook up really nice at med or med rare. We used to just cut boneless short ribs out of them as well.
dude, you are going too deep when shaving the separating tissues, membranes and tendons. Wasting meat. Why is that so ?
Ye, it's crazy! My boss would fire me on the spot raking off that much red stuff with white stuff.
le saca mucha carne asi no va no no
It was al going perfect until the steak cutting why don't u clean the other side and cut them uniformly
When I cut the skin off you rarely see any meat on the other side. You should work on your waste. I could only imagine how red your bone barrels are. Rookie.....
J
Flip it over, spin it around and smack it a few more times, I can almost tell what you're doing.
Carnitas are pork
Those are horrible examples of a denver steak.