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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.

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

@@charliemoon29 no problem, just trying to get the info out.

@@MadPick I appreciate that, thank you

@norcaldigger348 thank you

@eldoradocanyonro good tip, I've never tried that. Of course if you work as a meat cutter we can't do that in the shop but if you buy it with it on it tgat would be a great way to solve that problem. Thanks

@stevejk33 if memory serves it was close to 2 hours. I love these cuts for sure. Let me know how it is.

@@themeatcuttingacademy7613 Awesome sounds good! I’m not sure of the weight of mine but I was guessing 1 1/2 - 2 hours or so. Thanks so much. I’ll reply.

@@themeatcuttingacademy7613 It turned out great! Thanks!

@@stevejk33 that's awesome

@v8tergt653 it took about 2 hours if memory serves me. I wish I had gone high 130s honestly. It was a little more rare then I'd prefer but it was still great.

@@themeatcuttingacademy7613 Thanks for answering, Im smoking a Picanha today so lets see how it goes

@v8tergt653 no problem, biggest thing is monitoring the internal temp. I'd also let it rest for about 10 minutes so those juices stay in the meat instead of pouring out.

@@themeatcuttingacademy7613 what temperature was smoker set too?

@@kenwrightjr He mentioned 280 degrees in the video.

I don't recall calling it a filet or tenderloin but I could have slipped up on my words. Thanks for watching.

It was most likely grain fed. It was IBP beef. None of those big companies really feed their cattle grass and it shows when I cut beef hearts. They are always packed with a bunch of fat around the heart. Grass fed would be way leaner. I just buy what I can afford which is usually not grass fed but it's a whole lot better then processed garbage in my opinion.

Haha, that's a good point. I guess I'm just in the habit of doing that at my job. Thanks for pointing that out.

I trim the fat/trim off into chunks and use it in my cast iron pan to render before putting in a steak. I eat the remainder of the seared fat and trim as an appetiser while the meat is searing. As long as you sit the fat chunks on a meshed tray spaced out, it will last in a fridge for up to a week (as well as the steaks)

I don't have one but I'll take your eord. Thank you

Thank you for informing me. This is how I was trained a long time ago and I see many other people like the bearded butchers doing it the same way. Every meat cutter I've ever met is also doing it wrong, and I've met a lot in 18 years. Thank you for your expertise. I will be trying it and see if it makes a difference.

That's a good idea. I never would have thought of that.