How to Butcher: Beef Shoulder Clod
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- Опубліковано 8 сер 2018
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You’re a wizard with that knife. Thanks for the butchery instructions
I really like this video, One day as a chef I'll use this as a base for other cooks to follow.
Excellent teaching on how to cut a shoulder clod
Great video. As a butcher myself, watching you do a tlatiron was brutal. I can see you haven't done them in bulk. Still a great video
I was thinking the same thing.
I like a different use where they separate the clod by removing the chuck eye, neck and rib roll first. Then the Sierra steak, teres major, chuck mock tender, the flat iron, then I like to see several ranch steaks cut out, a few country back ribs.
Not sure, but I thought the London broil came from the round, not the shoulder
excellent video! I learned a lot. Just curious though...you aren't going to throw out that pile of "scraps" or as you would say all the pieces you have cleaned up and tossed aside, right? With meat being so expensive, so many people (including myself) could use whatever we get, even the tiniest bit. I know it's sad, but true. I can't afford to buy beef for my family, heck even chicken and other meats are getting to be too expensive to get anymore. It is like watching a horror movie thinking that any tiny bits of meat would go to waste after trimming and it got stuck on the fat. I would still be picking off every last bit. Ouch I saw this video was from a long time ago--but still, if its cut like that today, put those cleaned up bits in a bag and sell them or donate to food pantry. Ty again for an inspiring video. I would love to be able to learn more of butchering meats properly.
Thank you so much for teaching me! :)
Great tutorial!
Such a pleasure to watch a master at work!!! Bravo!!!
Aren’t those cuts at 6:23 also called ranch steaks?
London broil comes off the inside round
A London broil is a steak an 1inch in a half or thicker.
London Broil can be prepared from many different cuts
London broil is the thickness, so as they said an inch and a half. You can have top round for london broil's as long as it's within that thickness! I'm an apprentice and that's one of the first things I learned.
@@gamesinv61 well you're a fucking idiot and the guy who train you doesn't know wtf he's talking about. London broil comes from a inside round idiot. You and the fucking retard are calling it what you wanna call it. You guys can call it that, doesn't mean it's right. That's like me buying some reebok shoes and calling them Jordan's.
Excellent video. Flat iron for the win!
Do my pinky and left thumb go in the grind pile?
You make it look so easy lol.
Wonderful 😀😀👍
Not sure, but I thought the one on broil came from the round
Has anyone ever told you you soould like Jim Cantore from The Weather Channel.
WHERE IS THE WHOLE VIDEO? GEESH
Shoulder clods make great English roast not as good as a chuck roll but better than a denuded inside round
Seems like an odd trim on roast. Tying saves mistake.
Excellent butchering. But most of us do not have the experience nor eye to make such clod cuts. And our knives are not nearly as sharp.
I just butchered a clod and took me 1.5 hours! This was my second try with a brand new factory sharp knife, and I still struggle with identifying the seams. This guy makes it look easy. I'll get it down eventually; fortunately I have a full restaurant kitchen to play with and can sell my mistakes.
god damn I gotta get me some good knives!
Those are Texas broils
Tender beef
That should read Sound not soould
That knife sounds like a wood saw. I break it down differently but no one does it exactly the same. So critic by saying my way's better. Oops!
Your way is certainly better. He did a massacre ...
4:05 right here my least favourite part of the meat
I find shoulder clod to be the most unforgiving price of meat along with brisket they both are kinda gross cuts of meat to me
clod? sure. but trust me when i say you just aint cookin that brisket the right way brother, bbq aint done until its done
Alright well hold the fuck on.
Am I crazy or did you just waste like 11% of the meat when you were carving?
Dirty mouth was not necessary.
More like 18.2%, what a waste. People are so sensative… dirty mouth 😂
You lost 30% or 40%
Not the greatest part of a cow anyway and it will make fine ground beef anyway.
@@AttommicDog surely you like another type of meat but none has a better flavor and yes, the best burger is made with that meat.
@@jserritiello the best burger is made from brisket. My butcher just knows when he puts whole on sale I will be in to have one ground up.
your knife is not so sharp
So much waste when taking silver skin off .should not be any red meat left on the silver skin
@@AttommicDog best ground beef is from filet trim.
Ahhh..You ruined it.
He knows what he it talking about, but the camera work is horrible. You can't see what he is doing.
You grind all that grissel into your burger? Wow, that's gross.
Apparently you think hamburger is made from good cuts? Nope. But ground twice you will never know. Personally I get ground brisket.
Yeah hamburger is those leftover cuts after the butchery is done. So depending on the day the burger grind could have a bit of sirloin in it, shoulder steak, and so on. Which is why I prefer to get a steak ground by my butcher for my burgers
A majority of things like that and silver skin actually get caught around the blades of the grinder and wont make it into the ground meat itself.
Straight ground chuck boneless blade portion makes the best burger IMO... but what he's grinding is very normal in butcher shops. You clean off as much gristle and tendon as you can and then grind. The sinewy stuff gets caught in grinder knife.
@@AttommicDog We grind ours 3 times. No one can tell, but as far as that, we use our trim for our burger so we know what goes into it. Just meat and fat, lol
Please use a rubber glove over that cotton glove... jeeze!!!
That’s how beef plants do it. cotton gloves 🧤
@@333stella 😂 yeah but they put a rubber glove over it. You don't just let the blood sink into the glove and let the bits of cotton go into the food you're preparing.