- Видео 34
- Просмотров 188 696
BOB BUONOMANO
Добавлен 18 авг 2007
Видео
Steak+Tips+#5+ +Choosing+a+Porter+House HD
Просмотров 205Год назад
Steak Tips #5 Choosing a Porter House HD
HELP SAVE THE BUTCHERS MARKETING SEMINAR
Просмотров 2,2 тыс.6 лет назад
HELP SAVE THE BUTCHERS MARKETING SEMINAR
Merchandising+a+Sirloin+Tip+Knuckle HD
Просмотров 39 тыс.8 лет назад
Merchandising a Sirloin Tip Knuckle HD
Merchandising+a+Beef+Chuck+Boneless+Shoulder+Clod HD
Просмотров 19 тыс.8 лет назад
Merchandising a Beef Chuck Boneless Shoulder Clod HD
How+to+Cut+a+Whole+New+York+Strip HD
Просмотров 2,8 тыс.8 лет назад
How to Cut a Whole New York Strip HD
Merchandising+a+Beef+Bottom+Round+Flat HD
Просмотров 21 тыс.8 лет назад
Merchandising a Beef Bottom Round Flat HD
Merchandising+a+Boneless+Chuck+Roll HD
Просмотров 43 тыс.8 лет назад
Merchandising a Boneless Chuck Roll HD
$120.00 at Costco. 30 pounds.
Great video Bob!
It's great to see you are doing well Bob!
Make some roast beef on weck sandwiches!! Umm!!
Sir you are an asset to this industry!
Mmmmm
Should do another video removing the picanha and cutting baseball steaks. 2 amazing cuts imo.
this is an incredible commercial
Promo_SM 🌹
You have helped me so much. Thanks a million
This is the old school way of handling a chuck roll. Nowadays people are cutting denver steaks out of it for more profit
Yessss I've been looking for a video that cuts out the gristle in the middle.
Make round chunk and stri fry
New butcher here.. you show how tyou wrap your knife but how do you tie the rest of the knot?
Hi Jonathan A butchers knot is a simple slip knot. Knife in you right hand (if you are right handed). The loose end of the butchers twine goes under the roast and over the top back to your thumb and fore finger of your right hand to hold it firm. The loose end goes under the string coming from your knife and loop up the under side as a loose piece of twine. The side of that twine before going under is twisted with your first two finger of you left hand, with these two fingers still in the loop you draw the loose end that went under the string in your right hand through the loop. You pull that loose end towards you. Then pull on your knife handle towards you with a jerk to cinch the loop around the loose end that you pulled through. Make another loop with your first two fingers on your left hand on the twine coming over the top and pull the loose twine through again as a locking knot. I will make another video to show this. Thanks for asking.
That was a very helpful video showing how to break down that chub of round top. I got 2 for Christmas and don't know how to cut it. Thank you.
This is great production and information. Thanks for posting and I am a subscriber and appreciate your work
Excellent
why not break it down properly and get top dollar for denvers and chuck eyes?
Feel like alot of things going on here thats unnecessary
What does it mean when a whole ribeye says "lip on"?
Basically there’s an extra piece of muscle on the other side of the eye called the “lip” that’s separated by small layer of fat between them
so many people have a poor understanding of what an inch is. an inch is roughly the thickness of a adult mans thumb, those are 1 & 1/2 inch
I just started cutting meat and trying to learn the trade. But the little store is struggling so badly.
Beautiful work, would love to work with you and learn from you
I love this guy.
Such a pleasure watching a professional work. Thank you!
O que foi utilizado como recheio? Aqui de Eusébio região metropolitana de Fortaleza-Brasil.
“Do the basics really well”-good advice for life in general.
The meat does look nice and U said they over trim
If I don’t trim some of that bottom layer on those roast it’s ganna turn fast. If u have a lot of meat to cut like boneless chucks a great machine is a treif machine it’s great u can cut a pallet of chucks fast . And it is nice to mix fatty and lean chick steaks together
I always run my cube steak through the cuber a few extra time and in my experience they sale better that way and our customers can't get enough of it
I wish he had more videos than the couple I’ve seen.
What are the best knives for being a quality butcher?
Forschner blades are really good, Victorinox are good as well. Its personal preference but make sure they are either of those brands and you wont be disappointed. Hope that helps!
Is this the same thing as a peeled knuckle?
Yes Erica
Precision, speed and knowledge. A pleasure to watch you work.
Never trust a man who calls hamburger 'hamburg'
Very good
Bob thank you so much for putting all these videos out there for free. You're a true man of integrity. A trait that many meat workers I've met don't have. As a newly promoted meat manager, all your info has been invaluable. Too many retail establishments have stopped caring about customer service. An insult to the people who spend their hard earned dollars supporting us.
I can do this! Thank you for this clear to the point easy to follow video. I purchased a whole bottom round yesterday I pulled out the sealamealer and have watched everything I could find on RUclips and you my friend have the best video. I never want to replace our butchers I’m just a girl with mouths to feed on a budget thank you and god bless
Hi Liz! I do the same thing . Being a single father I look for any corners to cut. I bought a bulk round like this one at 239 a pound. Ground round was over five bucks. Butcher cut meat like this one is over five bucks a pound. Doing it this way with a little effort I save more than half. I been freezing my fat scraps to render down for beef oil or bird food for the Winter. As a treat those cubes make excellent chicken fried Steak! the thicker cuts for swiss steak I love my grandmothers recipes. this is the only way I buy meat now. Cut it up , wrap it plastic and butcher paper and freeze.
Hi Bob, my name is Roberto, you don't have any idea how helpful your professionals SKILLS helping me on my profession, I can't express my gratitude to you.. Thanks Bob
Anyone who is a meat cutter/butcher would tell you cutting stew meat out of trim is such a pain.
Whoever has uploaded this stuff, thank you very much.
Bob please make more videos geared towards proper retail butchers.
Just absolute perfect content. Thank you for posting
He’s a good butcher, but he needs to go back to butchers school. He really doesn’t know about all the new things that are happening with the shoulder clod.
Go on.
@@t900badbot Well, for starters you can take Out three grilling steaks, two of which are considered the tenderest cuts, only behind the filet, and still be left with a nice roast. There are the petite tender, the top blade, and the flat iron. The top blade and flat Iron are so tender, it’s like filet mignon with rich beefy taste from the chuck. After taking the steaks out, you’re left with enough meat for a roast if you tie it, or ground chuck. Not bad. Not bad at all.
Yeah but see Toby he’s a classically trained butcher and as he stated in the video he’s doing regular retail cuts. Most retailers don’t really like doing Denver’s because honestly it’s easier just to do Chuck roast, steaks, short ribs and eyes and you get good profit
@@tobyihli9470 people will not buy those steaks. like he said it doesn’t matter what u cut if people don’t buy it
This is a chuck roll,not a shoulder clod. Apparently,you don't know what you're talking about.
He’s very diligent, but I don’t understand a word he’s saying about that chuck shoulder clod. I’ve watched almost every video on the chuck front quarter, and I’ve never seen one cut that way. He’s missing nearly every single steak. I don’t even recognize what he has on his table. Ain’t nothing I ever saw before, and he just keeps cutting away like nothings wrong!
It's a whole shoulder clod. I.e bolar roast and cross cut blade. It's not actually the Chuck.
Nice work
Very helpful
Good information very helpful and easy to learn
He is very, very good!!!
Bravo!!!