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Thank you, It's good to be back. The breakfast steaks were good, but I did pound them out with that mallet first, so they were pretty much cube steaks. It's a good cheap cut that can last you all week. I'm thinking about doing a video on where I've been in the last few months. Not sure if anyone would be interested though.

@@themeatcuttingacademy7613, I guess you need to make that judgment call because you're the only one that knows what happened . . . but I guarantee that I would watch the video!

I agree. I'm going to do some cooking videos also. I had 2 videos I was going to do and my USB card got messed up, lol. I had to scrap it. I did a ribeye video and realized I made the exact same one 2 years before, lol.

they should have appreciated you doing that. Those pull through sharpeners leave a lot of metal shavings behind so i'd never use them on food customers consume.

@@themeatcuttingacademy7613 I agree, but everyone was so used to using the stupid serrated knives they wouldn't even give the repaired, sharpened chef knives a try. I was amazed that people working at a somewhat fancy restaurant didn't use chef knives.

yea, he is pretty thorough on his explanation. I don't have the microscopes he has to demonstrate.

@themeatcuttingacademy7613 His video points out how useless steeling a knife is, and that if it helps, it's likely because the knife didn't have the burr properly removed when it was sharpened.

Thats my favorite also. I don't shy away from the fat either but too much hurts my stomach.

Thats great, I'm so glad you're going to try it! I have more videos in the pipeline. I've been so busy since september but i should be back to a regular video upload schedule. Thanks for watching!

Thank you, I appreciate that.

Ah, my uncle Charle. Every now and then people see our resemblance.

I'm glad you enjoyed it!

That was actually my garage. If you are worried about a little blood don't go into an actual meat shop, you might not be able to handle it. Good luck

@themeatcuttingacademy7613 oh please! I'm in t afraid of blood. I'm disgusted by people who don't maintain a safe and clean environment...especially if they work in the food industry. Try insulting someone else.

​@pamsmith9541 if I were at my meat shop at work, we dump the bags with blood and all on the cutting table. That's who we have drains in the floors to wash the blood away. It's a normal part of cutting. I'm being super clean compared to my environment at work.

I appreciate the comment. Honestly I try not to think about them, lol. You don't see them or at least I never notice them . It's gross to think about but so is sweet bread which is also pretty nasty to think about.

I believe it, it's really good

I appreciate that. this was a while ago and I'm sure if you'd watch newer videos, you would notice an improvement.

That is correct. Many different names for every cut.

Yup, meat cutting accident

@@BearBottoms yes, I am. Cut it off on a band saw while I was an apprentice

@@themeatcuttingacademy7613 Did you keep thuh nub?

@@d307p you're welcome, I'm glad to help.

Uneven floor in garage mostly. I moved it in the house in later videos as you might see.

Yes it is. Uneven garage floor and the table was not properly braced.

Thank you, my friend! I plan to do more videos soon. my wife and I just bought an old 1910 craftsman house and the past few months I've been focusing on fixing import issues, but I'm about caught up. well, if i were in your shoes, I'd just start with something easy like ball tips, so you gain a little confidence. It's not super hard, just looks intimidating. The skill and speed come with time. If you need help, reach out any time. I was thinking about doing one on one classes through video, maybe that's something we can do if my schedule allows? I'd do a few for people for free because its something new for me and i want to see how it goes, id just ask for a review but that's in the future. I'm thinking out loud.

@ thank you! I’ll definitely look forward to your new content. And sure, I’ll try out the ball tips for now. Thank you so much for the suggestion and lessons

Or not trim very much, lol. Stores like to merchandise so they leave fat on, as much as they can get away with. Good idea though, I'll do that anyway

I do this. I recently bought a Sirloin Butt for $5.99/lb. My yield came up to $6.98/lb, and that's not counting the fat that I could have used, but threw away. In the future, I'll use the fat for Tallow, or for mixing into ground beef. So, I expect my yield to be higher, once I get a grinder.

haha, yea, you got me. Been diabetic for about 25 years now. These are great cuts. I did slightly under cook this one though. another 5 degrees internal temp or even 10 degrees more would be perfect.

It would be considered silver skin but it's not like beef silver skin. I wouldn't worry about it honestly.

Thank you! Me, my and kids just bought a house so we've been in the process of buying and moving so I haven't had time to make any content lately. I'm getting the studio ready to start filming in the next few weeks. Thank for being concerned and patient.

Shoulder clod comes from the upper arm and the Chuck is from the shoulder blade behind the arm. I hope that helps.

I appreciate that

True

Awesome, thank you!

Thank you. I eat a little more fat these days and that was just a misspoke word but thank you

@wendypacheco7438 you can put about anything in a slow cooker but if you want it to shread apart, it won't. It's a firm piece of meat I'd personally oven roast or grill. If you want something to shread apart I'd cook a shoulder or Boston butt which is the same thing.

@@MattAgee-wj4ip do a Google search of stores in your area and ask the meat department how much a whole Chuck sub primal is and decide which store is the cheapest or best value.costco is probably going to be tge cheapest. That what I'd do. I hope that helps.

@MattAgee-wj4ip also you don't need to separate the muscles like I did if it's too complicating, you can just cut roasts or steaks if you prefer or is easier.

@@MrKinglyon2010 I appreciate that!

@@MrKinglyon2010 I appreciate that.

@@PreOwnedSteaks I don't think so.

@seasons0123 it really does. If you are a pork eater you can buy loin and sirloin whole in the bag and save a ton on groceries and it would be way healthier then buying the typical American diet. I'm glad you got value from this!

@@kenwrightjr I think it was a couple of hours. Not long at all

@@ForgetU yea, it's not bad

@@Lakesoncarnivore-eb8nm awesome, thank you

@Lakesoncarnivore-eb8nm thank you very much! You must have watched till the end.

@MadPick I appreciate that. I'm always trying to my best to give you guys value.

@@kevinliveez4192 my pleasure

@@woodstacker5241 thank you

@thehillbillyhermit7681 I'm glad you found the channel. I'm also doing carnivore because I'm type 1 diabetic and it helps with blood sugar control. You can for sure just trim the outside and cut into steaks or roasts. No need to part out if you don't want to but it is nice to know how to do it. I'm just finishing up a newer top sirloin breakdown video if you are interested. I'll be posting it very soon. If you have any other questions feel free to ask.

@goodfellas256 dude, I did! Haha. That was 4 years ago. Thank you for the great advice though. I'm sure you'll be pleased with the majority of the newer videos. Also that was my garage floor that was uneven, not the table.

@solb101 I'm really sorry about the way I worded that. I don't think it's funny. I'm type 1 so I know what it's like to have a disease. If I can still I'll edit that section out.

@solb101 it definitely wasn't in any way to make light of anyone suffering with this. It was just poor choice of words and I'm sorry.

@@themeatcuttingacademy7613 Don’t worry. I’m not offended. It just sounded a bit strange to me.

@@solb101 I appreciate that, I'll be more conscious of how I word things in the future.

@TheRAMBO9191 thank you sir. Are you a butcher or meat cutter?

@michaelboom7704 I looked it up before doing the video and was surprised. I knew what was called but I thought it wasn't the real name, turns out it was.

@Vtang01 that sounds like an excuse to cook some steak on the hot plate, lol. All cutters do that at some point, lol. Honestly without looking at it, it's hard to say but I haven't seen many bruised pieces. I've seen a few where it's just super dark red and some blood shot pieces and you can't sell those either.

@@themeatcuttingacademy7613 yes we call that black/purple “pepper” we try our best to cut it down to where its not that visible. But sometimes you can’t save it