Every retail Meat Cutter is going to have their own opinion on how this should be done, or in what order, but this is the best and closest to how I would do it that I have seen... That is, creating the least shrink while still being able to say you are a good cutter... I believe he was going slow to show his students how it should look. We all know he could trim and scrape faster than this, but there is a big difference to being a hackin packer, and a fast meat cutter turning out quality cuts.
Agree with you all the the way. Our store owner and head meat cutter is the same way, he's from a Chicago grocery chain and they believe faster is better and you get paid by the pound and not the hour. I have to slow him down a notch because we are in Kentucky and here quality means more than speed in a small town market. I'm learning and after a year feel confident that this is a great lost art and a good profession to pass on.
I'm a meat cutter for Safeway and what you did there in the beginning when you made the first cut where the meat is uneven and discarded it (for grinds later i'm sure) If I would have done that I would have been written up for making waste/shrink. Even though I feel we should do exactly what you did instead of trying to turn it into a steak and sell to someone
You scrape them just before you tray or display them so the steak is clean going into the counter. If you were to do it before you trimmed them the steaks would pick up any bone dust that may be on the cutting block as you trim.
Exactly! lol although that's what they tell me to do. (I'm in the Dominick's branch) I don't agree with alot of what they want us to do, and I've only been a butcher for 2 years.
Video is informative but you don't need to go through the entire stack of steaks to demonstrate how to do the entire process a few steaks would have been better.
I realize you're teaching young Meat cutters, taking time. Why didn't you remove more of the chine bone BAD split? Also you applied way too much pressure to the Scraper. I could tell by the color of the scrapping. TOO Red, bone dust is white or light pink. For sure not a production Video. Cut, Stack, Scrape, Flip Scrape, Trim & place Soaker in a Tray & Box it, place on a Tray to be wrapped. Also the slower you cut the more the Saw Dust. 47 years in the Meat Business.
Harold J. Briggs don’t you trim first then scrape? Or is it interchangeable. I’m a meat cutting apprentice. Still a little green in my opinion and looking to learn every day.
as a vegetarian of 10+ years, i lowkey loooovvveeee watching videos of meat
Every retail Meat Cutter is going to have their own opinion on how this should be done, or in what order, but this is the best and closest to how I would do it that I have seen... That is, creating the least shrink while still being able to say you are a good cutter... I believe he was going slow to show his students how it should look. We all know he could trim and scrape faster than this, but there is a big difference to being a hackin packer, and a fast meat cutter turning out quality cuts.
Agree with you all the the way. Our store owner and head meat cutter is the same way, he's from a Chicago grocery chain and they believe faster is better and you get paid by the pound and not the hour. I have to slow him down a notch because we are in Kentucky and here quality means more than speed in a small town market. I'm learning and after a year feel confident that this is a great lost art and a good profession to pass on.
+zx1400a7f. quality over quantity all day long.
Tristan Smith
I work for Safeway too. What i do is stir fry it, it makes a great stir fry and if you sold a steak like that, you just end up losing a customer.
Thank you for taking the time to make this video. Very informative. Thanks!
I'm a meat cutter for Safeway and what you did there in the beginning when you made the first cut where the meat is uneven and discarded it (for grinds later i'm sure) If I would have done that I would have been written up for making waste/shrink.
Even though I feel we should do exactly what you did instead of trying to turn it into a steak and sell to someone
Hey I was a student there! And now I'm world champion!
You scrape them just before you tray or display them so the steak is clean going into the counter. If you were to do it before you trimmed them the steaks would pick up any bone dust that may be on the cutting block as you trim.
Thank You for taking the time . This is a great video.
thanks for the vid! been thinking of applying for meat cutter's apprentice At harris teeter. but i didnt know exactly what i was gonna do, thanks!
@yoej Thanks man, I appreciate the input, it's always good to get different perspectives on things!
No problem man, and good for you, I think its fascinating work!
How much time should it take a meat cutter to cut a short loin including scraping and traying.
10 minutes
@@CornFedZ06 Thankyou.
From the shape of your knife blades I would say you are located in the US ? First class video nice to see you trim the chine bone.
We do this everyday at Kroger's, but I wrap most of the time, and it can be work when a bunch of buy one get one free roasts come down the line...
A meat scraper at the end for a more appealing look I'm assuming? Nice video though
A few years ago we went through 25 cases of short loin in a day... Talk about a nightmare.
a plastic scraper, it's basically just 3 concentric circular hoops
I know that also because im a professional butcher in phillippine
We salute you!
Whats he using to scrape the steak with?
all markets have health violations lol, and they probly do suck but thats why there students meat cutting is a art and a skill it takes time
@dewit1969 i have been cutting meat for 43 years and have never seen or heard of someone doing it this way...sounds like something a rookie would do
44 years for me. Way to time consuming.
Quick question for you all meat cutter veterans, but is that thing,( the thing that sliced the meat into slices) is it very sharp and dangerous??
200 grams are consistently
cut by hand in other parts of the country.
why not clean the saw dust first to make it look cleaner
Exactly! lol although that's what they tell me to do. (I'm in the Dominick's branch) I don't agree with alot of what they want us to do, and I've only been a butcher for 2 years.
grass fed beef?
the bandsaw is pretty mean
aye I'm sure at some stage this moo moo ate grass, they finish them with grain
for marbling.
he's too slow for my shop haha just kidding good video.
He shoud leave more fat on the steaks. He's cutting away the profit. ; )
Allarga sta sponda ma che stai a fa le sottilette? :/ e comunque si taglia col coltello
He was a wee bit tired.
why would you cut all the fat on one side makes no sense
That top corner is all cartilage. Unless you meant on the saw. That was all bone
Got some idea from this video
Calgary Alberta Canada
why is a guy laying on the saw
OK, now can you do this at home? Without that machine!
everything fine mate just....dealing with saw without PPE is not good example to follow...regards from Brooks (38)
what kind of PPE is needed for the saws?
Mark Lacey cut prof gloves not chain one work better
@@jeremiahc3423 Wearing a cut glove while using any sort of equipment other than a knife is a big no-no, pal...
don't try to shout over the saw
U got a watch on while Cutting meat, that's a NO NO
Chine, lol. Not Chime.
Not wearing gloves
What am i doing with my life.
I know that feel.
You should not be wearing a watch doing this
I teach NOT the same as this. Not too bad here just not my way.
i know that feeling well..... bogo chuck. ugh
Video is informative but you don't need to go through the entire stack of steaks to demonstrate how to do the entire process a few steaks would have been better.
Bullshit he's cutting off the best part of the meat😣😤
Taste better with the fat Why you shave it off
I realize you're teaching young Meat cutters, taking time. Why didn't you remove more of the chine bone BAD split? Also you applied way too much pressure to the Scraper. I could tell by the color of the scrapping. TOO Red, bone dust is white or light pink. For sure not a production Video. Cut, Stack, Scrape, Flip Scrape, Trim & place Soaker in a Tray & Box it, place on a Tray to be wrapped. Also the slower you cut the more the Saw Dust. 47 years in the Meat Business.
he is cutting room temp beef. my work is 40' or less. way easier to cut when its cold.
Harold J. Briggs don’t you trim first then scrape? Or is it interchangeable. I’m a meat cutting apprentice. Still a little green in my opinion and looking to learn every day.
Chris p90
I was always trained to scrape then trim. I was told the longer that the bone dust is on the meat the faster it will turn in color.
come to Know Jesus
dude, put some gloves on, wtf!
Marshal Jim Duncan gloves can get caught in the saw man... I never use gloves on the saw just have to wash your hands like 199 times a day
Too much trimming...
You need more fat to grill them on high heat...
Personal drinks in the cutting room embarising people what a joke
Brendan Oleary what’s embarrassing is the way you spelled embarrassing.
Boooo plastic scraper!
this guy is a joke