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Top Butt and Coulotte - South Shore Meats
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- Опубліковано 8 сер 2024
- www.southshoremeatsonline.com/ South Shore Meats is New England's #1 wholesale portion control meat manufacturing facility processing the absolute finest cuts of Beef, Pork, Lamb and Veal to white table cloth establishments throughout the Northeast Region. We are the home to the Original Oakdale Farms Bourbon Street Marinated Sirloin Steak And Turkey Tenderloin Tips !
This butcher has his customers in mind. He’s one of a kind! Thank you, good video.
Loved this video. Please keep them coming👍🏾
One would think when making a video, you would use a meat cutter with better knife handling skills so there would not be so much trim, a 5 or 6 inch knife would have resulted in a much better yield.
Wtf he removed the fat from the coullete!
Most super market/Restaurant does, For presentation.
Let us also not forget thy holy margin-plumper, the N.Y. Shell! I remember when top butts were $1.20/lb and we had Shells out at $6. Mmmmmm
Too bad he cut off the fat cap off the Coulter. That was a waste of flavor
Holy crap! THE WASTE!!! THE WAAAASTE!
This guy would be fired in a heartbeat in my shop.
Do you really own a shop? I'm interested to know which is more cost effective?
Being time efficient and cutting faster while sacrificing some by turning them into burgers (yes they sell for cheaper but are still not going to waste).
OR
Taking more time cutting/trimming and preserving as much meat.
Jesus Christ. Way too much meat off when trimming. Regardless of grinding it up for burger you're still losing a lot of money.
Diego Magana Oh god yeah. If I was running this shop I’d be checking this guy’s scrap bucket daily!
The amount of meat he left on that fat cap alone would get someone reamed at my shop
The coulotte is the picana . Do not remove the top grease. Go back to butcher class.
He is massacring the picanha by removing all of the fat.
For sure. I cringed while watching the whole video.