Man, this guy is totally the wrong guy to be doing this demo. A great demo to show people, but he just fumbles through everything. Miss labeling stuff and messing up all his words and giving wrong information in other areas. I always hate when somebody tries to make an explanation video when they are not an expert in what they are actually showing. Not all chefs are great with meat. Not sure how a big company like sysco doesn't have a better demonstrator. Or at least edit the video better and use more than one take so he can get over his nerves and correct mistakes
Look I have been a Meat cutter for about a year and even though it looks as if he mislabeled the cuts it also matters where he is from. Different locations call cuts by different names. I am a cutter in California and what we call tri tip is called by many different things including the Santa Maria, coulotte, triangle, or bottom sirloin. What we call london Broil others call the top round steak. It's very different depending on where you are and one man's Sirloin is another mans T-Bone. The terminology is I'm afraid very loose and location dependant.
@@2109917162 of course we all have different names in different areas, but some things are just wrong anywhere. Not trying to hate on this guy, he seems really nice. It just looks like he was asked to do a breakdown video for sysco and wasn't totally comfortable. I would guess he then went and watched a few very similar videos where people break down Chuck rolls, often in this exact way, and tried his best to replicate it. He starts referring to the rhomboideus muscle or the "neck hump" which is probably the toughest part of the chuck (for the role it plays) as similar to a Flank. It's clear he says this because he picked it up in other videos. I've seen the one that I'm sure he watched, and the one that some people refer to as the "Chuck flank" is actually the cut that he removed right after. Also sometimes marketed as a Sierra steak. Personally, I don't even feel that you can or should market this is anything like a Flank, but that's besides the point. He just heard others say it and tried to copy and paste, but then didn't even get the right muscle. It's stuff like that, or calling some of this London broil. I'm not even docking him points for the nervous sirloin tip slips that he through in there. My feelings are just that a lot of the time these big corporations have a marketing team that is pushing for more exclusive content and they just railroad these things into action. We got a guy? Oh yeah, we got Bob, he's been a chef for 20 years, we asked him if he could do a video like this one we saw and he said he would! Then you end up with something that comes across poorly - at least to people who know more about it. I suppose it looks very detailed to an average Joe trying to run a restaurant and I'm sure that's what they want. Regionally, plenty of things have different names and in some cases, it clashes. Especially when you are talking about a sirloin (uk) and a sirloin in North America. However there is still a limit to that. Nowhere is a tbone a sirloin. Even the common wealthers won't mash that together. Some things are regional, and other things are just wrong everywhere and often people will just say "that's what we call it here" Which really just means me and my teachers are misinformed about what this is and calling it a regional difference. Calling a tri tip for example, a Santa Maria steak is fine. They brought it to market and popularized it. Even regionally saying triangle will pass. Bottom sirloin works as well, but a coulott is a different thing altogether. Regionality only covers so much. The rest of the time its just wrong. I know I sound like a dick head with my comment, and probably even more with this reply, but this stuff is my life's passion. There is a lot of sloppiness in our trade when it comes to naming and teaching and a lot of things are brushed under the rug. London broil is another one. The inside of the leg is made up of several muscles. There is the sartorious, aductor, semimembranosous, pectinius, and gracilis all just in the inside/top round. Calling that whole thing a London or a London broil is just sloppy. As Butchers we should be cleaner with our work and strive to never paint with a broad brush. Ask the questions that seem glossed over. What exact part of the inside round is made into a proper London broil? How many can you get out of it? What size and thickness should they be? These are important questions when we separate and name things off. I'm sure you have even found after a year of this work, that taking home cuts from any primals perform on a spectrum. Cutting an outside steak from the Rump end that goes on to make up your coulott/cap/picannha is going to eat and perform way different than a steak cut from the wedge end of the long head from under the heel muscle. This is why tighter understanding and naming is important and why chalking up mistakes like this as a regional difference is a disservice to the customer as well as ourselves as professionals.
I'm a retail meat cutter and I'll say that is a damn fine chuck roll. It's always such a pleasure to work with good meats.
Beautiful cuts! Some of my favorites!
I've been a butcher for 27 years, and this guy is way too confusing. The generous editing of the video doesn't help him educate his audience either.
Great stuff Chef!
Thank You , Sir.
Wow amazing skills i love to watch cutting skills b.coz i have skills also to cut pork meat i love this channel
Thank you 💥💯💥
Wow 😳
Good very good
Why are you taking out parts of the video
I agree, you cut out you fully separating the two pieces why? You want to show people how to process completely so please show us. In case we mess up
im sorry but I've been workng meat for years. How is any part of that chuck eye a ribeye? It's allll chuck steak or eye imo.
Man has no idea how thick an inch is. Uneven cuts as well
Man, this guy is totally the wrong guy to be doing this demo. A great demo to show people, but he just fumbles through everything. Miss labeling stuff and messing up all his words and giving wrong information in other areas. I always hate when somebody tries to make an explanation video when they are not an expert in what they are actually showing. Not all chefs are great with meat. Not sure how a big company like sysco doesn't have a better demonstrator. Or at least edit the video better and use more than one take so he can get over his nerves and correct mistakes
Look I have been a Meat cutter for about a year and even though it looks as if he mislabeled the cuts it also matters where he is from. Different locations call cuts by different names. I am a cutter in California and what we call tri tip is called by many different things including the Santa Maria, coulotte, triangle, or bottom sirloin. What we call london Broil others call the top round steak. It's very different depending on where you are and one man's Sirloin is another mans T-Bone. The terminology is I'm afraid very loose and location dependant.
@@2109917162 of course we all have different names in different areas, but some things are just wrong anywhere. Not trying to hate on this guy, he seems really nice. It just looks like he was asked to do a breakdown video for sysco and wasn't totally comfortable. I would guess he then went and watched a few very similar videos where people break down Chuck rolls, often in this exact way, and tried his best to replicate it. He starts referring to the rhomboideus muscle or the "neck hump" which is probably the toughest part of the chuck (for the role it plays) as similar to a Flank. It's clear he says this because he picked it up in other videos. I've seen the one that I'm sure he watched, and the one that some people refer to as the "Chuck flank" is actually the cut that he removed right after. Also sometimes marketed as a Sierra steak. Personally, I don't even feel that you can or should market this is anything like a Flank, but that's besides the point. He just heard others say it and tried to copy and paste, but then didn't even get the right muscle. It's stuff like that, or calling some of this London broil. I'm not even docking him points for the nervous sirloin tip slips that he through in there. My feelings are just that a lot of the time these big corporations have a marketing team that is pushing for more exclusive content and they just railroad these things into action. We got a guy? Oh yeah, we got Bob, he's been a chef for 20 years, we asked him if he could do a video like this one we saw and he said he would! Then you end up with something that comes across poorly - at least to people who know more about it. I suppose it looks very detailed to an average Joe trying to run a restaurant and I'm sure that's what they want. Regionally, plenty of things have different names and in some cases, it clashes. Especially when you are talking about a sirloin (uk) and a sirloin in North America. However there is still a limit to that. Nowhere is a tbone a sirloin. Even the common wealthers won't mash that together. Some things are regional, and other things are just wrong everywhere and often people will just say "that's what we call it here" Which really just means me and my teachers are misinformed about what this is and calling it a regional difference. Calling a tri tip for example, a Santa Maria steak is fine. They brought it to market and popularized it. Even regionally saying triangle will pass. Bottom sirloin works as well, but a coulott is a different thing altogether. Regionality only covers so much. The rest of the time its just wrong. I know I sound like a dick head with my comment, and probably even more with this reply, but this stuff is my life's passion. There is a lot of sloppiness in our trade when it comes to naming and teaching and a lot of things are brushed under the rug. London broil is another one. The inside of the leg is made up of several muscles. There is the sartorious, aductor, semimembranosous, pectinius, and gracilis all just in the inside/top round. Calling that whole thing a London or a London broil is just sloppy. As Butchers we should be cleaner with our work and strive to never paint with a broad brush. Ask the questions that seem glossed over. What exact part of the inside round is made into a proper London broil? How many can you get out of it? What size and thickness should they be? These are important questions when we separate and name things off. I'm sure you have even found after a year of this work, that taking home cuts from any primals perform on a spectrum. Cutting an outside steak from the Rump end that goes on to make up your coulott/cap/picannha is going to eat and perform way different than a steak cut from the wedge end of the long head from under the heel muscle. This is why tighter understanding and naming is important and why chalking up mistakes like this as a regional difference is a disservice to the customer as well as ourselves as professionals.
@@2109917162 if memory serves it's only a london broil if you cut the top or bottom round a certain way
The cut is uneven, if you cook it it will be dry in parts and raw in other parts.
Did this guy just cut up a chuck skirt and say you could sell it as ribeye..... doh !!!!
lol 5 dollars a pound