I work in E-commerce for a very large chain of grocery stores...where a customer orders their groceries online and we fulfill their order. This video has helped me immensely. Now when we don't have the specific cut of meat the customer requests... I now know what to look for, so that I can ask the meat dept to cut it especially for them without sounding like an idiot. (Yes, they should offer & help explain... but they just usually don't.). Anyway...Thank you so much for explaining this in a clear & concise manner. You just gained a new subscriber!!
Very impressive knife skills. I don't usually buy top round because they are just too tough to eat, but after this video I have given it a second thought.
I'm a meat wrapper trying to become an apprentice and this video helped me out so much! I would love if you did more step by step instructions on how to do all of the different cuts, because here on youtube theres none of that
I'm glad most people don't ask, cause we're always trying to keep our shelves stocked and are short handed usually so when someone requests an order. And we somewhat have to say yes to it. It tends to suck cause then shelving gets worse while we're preparing 1 person wanting a certain trays cut for them. And then the people start asking when we're putting this out- that out ect. Frustrating on weekends.
@@StraightOffTheBlock Say, you reminded me to ask, is there a Butcher’s Twine you can recommend? The one’s I’ve tried seem too week, and break when pressure is applied.
@@NMranchhand actually even the twine that I use, if you don’t get that knot to slide tight on the first or second tug then it will usually break. I believe it’s part of the trade. If you found something that was stronger then it would also suck trying to cut it off after cooking. Lol
Thanks for the info, I avoid buying meat from the chain stores, I get my meat from a locally owned grocery store, they will cut it to my specifications, and their meats come fresh from local farms, except for the seafood, since I live in the Midwest.
Very nice! I work at a butcher shop in my town and am currently trying to learn more.. but we call cuts by different names (some) here in Canada so it's harder for me find good videos I understand
The problem is, when meat goes on sale in chain grocery stores . The Ad usually specifies sold as roasts or whole cuts only. They will cut them to specific cuts but u will pay full price.
@@StraightOffTheBlock Maybe so at your shop. But at chain stores, there's always in fine print sold as roasts only. Thus why I've bought a grinder and learned how to break down whole cuts. Years ago I never saw this, but in the past 20 yrs or so they have started this and will not go against that policy. This is in stores such as Shoprite , Price Chopper and Hannaford which are multi state chain stores.
Here is a copy from my local ad from this week . Butcher’s Promise Beef Boneless Top Sirloin Steak Savings Pack•Sold As Steak Only•Certified Angus Beef Boneless Top Sirloin Steak Savings Pack $4.99 Lb.
@The Butcher Shop So if I understand your video correctly, I should request the entire top round and cut it up according to the types of steaks I want. The reason I ask, is I purchased a 2 lb package of top round today at the store. It ran $5.70/lb which seemed nuts to me (even knowing prices are higher due to COVID). I am assuming that if I ask for the whole top round that it will be cheaper, or will they charge the same per pound price?
Great question!! Actually you need to look for the sales. I understand meat is high right now due to covid but stores still have sales. The reason I showed what kind of cuts can be made is so that people can know what sales to look for. ( Example.. maybe your store is running a sale on Top round roast or top round steak, ((two of the cuts you can generate from this piece of meat)) for let’s say 3.99lb). Then I would ask your meat cutter or butcher to cut you any one of the cuts in this video for the price of that sale. If he doesn’t want to take the couple minutes to help you out then ask him to price the whole top round for the sale price and you can do it yourself. I was just giving an example of what types of cuts can be made from an inside / top round. Hope this makes sense?
Once you know what a piece of meat / primal can generate, the more you will be able to save yourself money. Generally speaking if you buy a whole piece of any primal it will cost you less but the sale price is the least you will spend. I would try and get your butcher to do it for you since he usually has the space and can cut your meat quickly with minimal mess VS cutting it at home. So my video explanation was that even though that particular piece of meat (the top round roast or top round steak) was on sale. I would ask my butcher to cut me 4lbs of the “top round steak” and make it into cube steaks, or stew or stirfry or whatever you really wanted for the same sale price.
I watched your videos on butchering sirloin as well as this one on round. I purchased a huge 17 lb package of what my store labled, "Beef Round Petite Sirloin". When I search that out, I find info on one or the other but not both. I am hoping you can explain it or recommend which of your two videos I should follow to butcher it. The packaging looks similar to what your start with on both videos, but mine looks like it may contain 4-5 smaller portions rather than one big one. If it helps determining the cuts I got, the price was $3.55 a lb buying it this way. Hoping it will be good for roasts and stew beef.
I do not have a video posted of cutting / butchering a sirloin tip yet. The “petite” sirloin comes from the end of a sirloin tip. It is usually dome shaped on the top and flat on the bottom. One side will have a seem with a piece of fat. This cut is usually sliced about 3/4” thick and used for petite sirloin steaks, however it is still a good cut of meat for a roast or stew as you said. I will upload a video on cutting up the sirloin tip when I get a chance. That is a good price for what you purchased.
When “cutting up” the petite sirloin you usually lay the flat part on the table and slice it starting from the fat side and move towards the opposite side. That is if you are making steaks. The meat from the sirloin can be used to make cube steaks, stew, stir-fry, roasts, extra lean burger, fondu, sandwich steaks, jerky. I hope this comment helps.
So would it be cheaper for me to buy the roast and have the butcher slice the entire thing for jerky meat rather than buying 2 or 3 prepackaged slices at a time ? Thanks for sharing.
Yea, the store I work in, if someone comes in and tries to ask for something but says "I want it for this price" that's not how it's gonna work. The prices arent based solely on the meat it's cut from. Prices include labor time amd such. London broil may be 2.98 this week but cubed steak is still 4.99
Same here, if you come to my store and ask me to cut it in different ways for the same price that’s not happening. Like you say time and labor is a whole different price. I mean I would cut it but for a higher price lol can’t make no money like that
@@stevebello1098 especially accounting for when something like London broil is on sale, usually cubed steak and stew meat probably are too. Now if you get an entire inside round into cubed steak, we can probably cut a deal cause money talks lol
If it's your own shop then I understand wanting to make more $. If your an employee at a grocery store you get paid the same no matter how you cut up a customers meats. The better the customer service, the better a repeat customer.
Correct! There is also a London from the shoulder etc etc. this can be said from every cut though. If I shaved some sandwich steaks off and did not use them for sandwich steaks but tossed them with some veggies and rice would it not be stir-fry now instead of sandwich steaks?
gen , actually we have a dinner group where we share meals and dinner ideas. We also share recipes if your interested. facebook.com/groups/349911408771264/?ref=share
It depends on which way you look at it. If your a small independent shop, you want to make as much as possible. However if this is in a grocery store the meat cutter will still make the same amount of money while adding value to the customer.
Top round roast, 3 bucks a pound. Can you grind it for me? That will be five dollars a pound. LOL Such a foolish "butcher'. LOLOL Take it home and grind it yourself. LOLOL
This is not coming from a butcher shop. This is coming from a meat cutter at a grocery store. If that meat cutter charged extra for doing a customer request he would be fired. So this video was based on a customer shopping at a grocery store.
@@jamesspangler6625 i try to tell people that it isn't blood, since most animals are bled out upon butchering, but is really just amino acids and water that are part of the muscle, there is even more after a piece of meat is frozen because the cells rupture when freezing and then when it thaws it leaks out more.
@@robtdougherty hm, been a butcher for 3 years and never knew that. Though I do have to say while you may be right, when I cut the vacuum seal off the meat, there is often a good deal of just blood that pors out of the pack.
I work in E-commerce for a very large chain of grocery stores...where a customer orders their groceries online and we fulfill their order. This video has helped me immensely. Now when we don't have the specific cut of meat the customer requests... I now know what to look for, so that I can ask the meat dept to cut it especially for them without sounding like an idiot. (Yes, they should offer & help explain... but they just usually don't.). Anyway...Thank you so much for explaining this in a clear & concise manner. You just gained a new subscriber!!
Awesome thanks!
Very impressive knife skills. I don't usually buy top round because they are just too tough to eat, but after this video I have given it a second thought.
I like London broils and sandwich steaks and stew meat from top rounds.
I'm a meat wrapper trying to become an apprentice and this video helped me out so much! I would love if you did more step by step instructions on how to do all of the different cuts, because here on youtube theres none of that
Erik Riley I’ll try a little more of breaking them down further.
Yo where do u live I got some advice on how to help u
I’m a meat wrapper and cutter
I'm glad most people don't ask, cause we're always trying to keep our shelves stocked and are short handed usually so when someone requests an order. And we somewhat have to say yes to it. It tends to suck cause then shelving gets worse while we're preparing 1 person wanting a certain trays cut for them. And then the people start asking when we're putting this out- that out ect. Frustrating on weekends.
Really great videos! thanks!!!
Thank you very much! I shop on a budget and this is immensely helpful :)
You’re welcome!
thank you so much for the comprehensive video. super easy to understand. subscribed.
Your welcome! I plan to make more as time permits.
Outstanding instruction!
Thanks!
@@StraightOffTheBlock Say, you reminded me to ask, is there a Butcher’s Twine you can recommend? The one’s I’ve tried seem too week, and break when pressure is applied.
@@NMranchhand actually even the twine that I use, if you don’t get that knot to slide tight on the first or second tug then it will usually break. I believe it’s part of the trade. If you found something that was stronger then it would also suck trying to cut it off after cooking. Lol
@@StraightOffTheBlock Ha! That’s a great insight. I guess I was asking for the moon. I always overbuild. Thanks very much.
Thanks for the video!!!
Your welcome!
Thanks for the info, I avoid buying meat from the chain stores, I get my meat from a locally owned grocery store, they will cut it to my specifications, and their meats come fresh from local farms, except for the seafood, since I live in the Midwest.
It’s great to have a cutter who takes care of his locals.
Very nice! I work at a butcher shop in my town and am currently trying to learn more.. but we call cuts by different names (some) here in Canada so it's harder for me find good videos I understand
I hope this makes it easier!
Thank you so much! Awesome information!
Your welcome!
DAMN!!! Thank You Sir.
You’re welcome!
This is awesome!!
Thanks!
The problem is, when meat goes on sale in chain grocery stores . The Ad usually specifies sold as roasts or whole cuts only. They will cut them to specific cuts but u will pay full price.
Ed G not all ads say that. So if my customers ask I go above and beyond.
@@StraightOffTheBlock Maybe so at your shop. But at chain stores, there's always in fine print sold as roasts only. Thus why I've bought a grinder and learned how to break down whole cuts. Years ago I never saw this, but in the past 20 yrs or so they have started this and will not go against that policy. This is in stores such as Shoprite , Price Chopper and Hannaford which are multi state chain stores.
Here is a copy from my local ad from this week .
Butcher’s Promise
Beef Boneless
Top Sirloin Steak
Savings Pack•Sold As
Steak Only•Certified
Angus Beef Boneless Top
Sirloin Steak Savings
Pack $4.99 Lb.
Thanks
great insight
Thanks!
@The Butcher Shop So if I understand your video correctly, I should request the entire top round and cut it up according to the types of steaks I want. The reason I ask, is I purchased a 2 lb package of top round today at the store. It ran $5.70/lb which seemed nuts to me (even knowing prices are higher due to COVID). I am assuming that if I ask for the whole top round that it will be cheaper, or will they charge the same per pound price?
Great question!! Actually you need to look for the sales. I understand meat is high right now due to covid but stores still have sales. The reason I showed what kind of cuts can be made is so that people can know what sales to look for. ( Example.. maybe your store is running a sale on Top round roast or top round steak, ((two of the cuts you can generate from this piece of meat)) for let’s say 3.99lb). Then I would ask your meat cutter or butcher to cut you any one of the cuts in this video for the price of that sale. If he doesn’t want to take the couple minutes to help you out then ask him to price the whole top round for the sale price and you can do it yourself. I was just giving an example of what types of cuts can be made from an inside / top round. Hope this makes sense?
Once you know what a piece of meat / primal can generate, the more you will be able to save yourself money. Generally speaking if you buy a whole piece of any primal it will cost you less but the sale price is the least you will spend. I would try and get your butcher to do it for you since he usually has the space and can cut your meat quickly with minimal mess VS cutting it at home. So my video explanation was that even though that particular piece of meat (the top round roast or top round steak) was on sale. I would ask my butcher to cut me 4lbs of the “top round steak” and make it into cube steaks, or stew or stirfry or whatever you really wanted for the same sale price.
Thank you!
Your welcome!
I watched your videos on butchering sirloin as well as this one on round. I purchased a huge 17 lb package of what my store labled, "Beef Round Petite Sirloin". When I search that out, I find info on one or the other but not both. I am hoping you can explain it or recommend which of your two videos I should follow to butcher it. The packaging looks similar to what your start with on both videos, but mine looks like it may contain 4-5 smaller portions rather than one big one. If it helps determining the cuts I got, the price was $3.55 a lb buying it this way. Hoping it will be good for roasts and stew beef.
I do not have a video posted of cutting / butchering a sirloin tip yet. The “petite” sirloin comes from the end of a sirloin tip. It is usually dome shaped on the top and flat on the bottom. One side will have a seem with a piece of fat. This cut is usually sliced about 3/4” thick and used for petite sirloin steaks, however it is still a good cut of meat for a roast or stew as you said. I will upload a video on cutting up the sirloin tip when I get a chance. That is a good price for what you purchased.
When “cutting up” the petite sirloin you usually lay the flat part on the table and slice it starting from the fat side and move towards the opposite side. That is if you are making steaks. The meat from the sirloin can be used to make cube steaks, stew, stir-fry, roasts, extra lean burger, fondu, sandwich steaks, jerky. I hope this comment helps.
@@StraightOffTheBlock Helps tremendously, thank you!
Very informative! Thank you.
Glad it was helpful!
Jerky for me please!!! Great video!
Awesome!
Nice.
Thanks!
very informative,thankyou.
You’re welcome.
EXCELLENT!
Thanks!
What kind brand of knife is that?
The only knives I use are forschner brand knives.
So would it be cheaper for me to buy the roast and have the butcher slice the entire thing for jerky meat rather than buying 2 or 3 prepackaged slices at a time ? Thanks for sharing.
Absolutely
Yea, the store I work in, if someone comes in and tries to ask for something but says "I want it for this price" that's not how it's gonna work. The prices arent based solely on the meat it's cut from. Prices include labor time amd such. London broil may be 2.98 this week but cubed steak is still 4.99
Same here, if you come to my store and ask me to cut it in different ways for the same price that’s not happening. Like you say time and labor is a whole different price. I mean I would cut it but for a higher price lol can’t make no money like that
@@stevebello1098 especially accounting for when something like London broil is on sale, usually cubed steak and stew meat probably are too. Now if you get an entire inside round into cubed steak, we can probably cut a deal cause money talks lol
@James Spangler, yes sir I agree on that 👍
That's how it should be.
If it's your own shop then I understand wanting to make more $. If your an employee at a grocery store you get paid the same no matter how you cut up a customers meats. The better the customer service, the better a repeat customer.
Can you make the exact same cuts out of a BOTTOM round?
Yes, the only thing you wouldn’t be able to make is a London Broil. That’s pretty much strictly from the top round.
Instead of a “top round steak” it would be a “bottom round steak” but all your miscellaneous cuts are still the same.
Great info... short and sweet. Now a London broil after seasoning and 1 hour marinading.
i also brine them and make corned beef
Hey bro I liked you video on those types of cut meats can you do a video on chuck eye steak?
Travis Bart sure, next video I upload!
@@StraightOffTheBlock AWWW YEE THANKS BRO! :)
Something that I learned today is that a london broil is not a cut of meat but a style of cooking.
It's the cut off of a top sirloin.
@@maddierosemusic No it’s how you cook it, it can be a few different cuts as long as they are cooked a certain way.
Correct! There is also a London from the shoulder etc etc. this can be said from every cut though. If I shaved some sandwich steaks off and did not use them for sandwich steaks but tossed them with some veggies and rice would it not be stir-fry now instead of sandwich steaks?
I think I'll buy it whole and cut it like you...
Forgot, I sub'd your channel.
Awesome!
🥰
Thanks!
Can you show how to cook these cuts simply
gen , actually we have a dinner group where we share meals and dinner ideas. We also share recipes if your interested.
facebook.com/groups/349911408771264/?ref=share
ruclips.net/video/CP6P8O_aWiM/видео.html
You might wanna trim wherever is touching the vac zeal my guy. If you don't your product is gonna turn faster, maybe by the next day. Trim that shit.
he hee i would use it as a steak
And the butcher will lose $$ because of this!! Great tutorial but each knife cut is added $$. That's why roast is much cheaper than a steak..
It depends on which way you look at it. If your a small independent shop, you want to make as much as possible. However if this is in a grocery store the meat cutter will still make the same amount of money while adding value to the customer.
All tough meat.
All lean meat is never as tender.
Top round roast, 3 bucks a pound. Can you grind it for me? That will be five dollars a pound. LOL Such a foolish "butcher'. LOLOL Take it home and grind it yourself. LOLOL
This is not coming from a butcher shop. This is coming from a meat cutter at a grocery store. If that meat cutter charged extra for doing a customer request he would be fired. So this video was based on a customer shopping at a grocery store.
A meat cutter gets paid the same at the grocery store whether he sells a roast or grinds it for burger.
Ask this guy if he works for nothing
No, a meat cutter at a grocery store makes the same amount no matter what services he provides.
Could you work without this blood
I'm not trying to be rude by saying this... But it's meat. There's going to be blood
@@jamesspangler6625 i try to tell people that it isn't blood, since most animals are bled out upon butchering, but is really just amino acids and water that are part of the muscle, there is even more after a piece of meat is frozen because the cells rupture when freezing and then when it thaws it leaks out more.
@@robtdougherty hm, been a butcher for 3 years and never knew that. Though I do have to say while you may be right, when I cut the vacuum seal off the meat, there is often a good deal of just blood that pors out of the pack.
Yes, you could take your time and wipe things up a little before starting but it kinda comes with the trade.