Great information. Every meat cutter should watch this. I quit my last job because the other meat cutter didn't care at all about purge and would display wedge cut steaks in the full service counter. I was embarrassed to work there and sell that product to customers. Now I work construction and I miss cutting terribly, but I can be proud of my own work.
You are my hero. No one I work with gives a shit about cutting "the right way"; the way you do. I am thankful I have met a few people like you to teach me and lay a proper foundation. But few of those people are around these days. Keep it rolling!
Very true, most of the great cutters are now retired, and it feels like a new breed is taking over with no knowledge, skill, or passion! I was lucky enough to be taught by a few and am trying my best to pay it forward. Bob you're the man! Can't wait for the next one!!
I work in a meat department and unfortunately it seems that most businesses are worried about pace, not so much quality anymore. So that means cutters are being trained the wrong ways just to get things in the case quicker sadly. I love cutting meat and learning new techniques, since most cutters cut differently. Happy cutting!
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
Ive never seen anyone tie a chuck roast, where i work we slice down strait in 1.5-3" cuts. Normally we also start with the eye and work down with thins and steaks from center
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.
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.
@@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
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Great information. Every meat cutter should watch this. I quit my last job because the other meat cutter didn't care at all about purge and would display wedge cut steaks in the full service counter. I was embarrassed to work there and sell that product to customers. Now I work construction and I miss cutting terribly, but I can be proud of my own work.
Melanie Grim 😂
I k ow what u mean...😑 I call them "door stops" or "cheese" I can't stand cutters with no pride in their work
You are my hero. No one I work with gives a shit about cutting "the right way"; the way you do. I am thankful I have met a few people like you to teach me and lay a proper foundation. But few of those people are around these days. Keep it rolling!
Very true, most of the great cutters are now retired, and it feels like a new breed is taking over with no knowledge, skill, or passion! I was lucky enough to be taught by a few and am trying my best to pay it forward. Bob you're the man! Can't wait for the next one!!
I work in a meat department and unfortunately it seems that most businesses are worried about pace, not so much quality anymore. So that means cutters are being trained the wrong ways just to get things in the case quicker sadly. I love cutting meat and learning new techniques, since most cutters cut differently. Happy cutting!
You are a great teacher keep the videos rolling!
This is the old school way of handling a chuck roll. Nowadays people are cutting denver steaks out of it for more profit
You have helped me so much. Thanks a million
Excellent presentation!!!
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
Ive never seen anyone tie a chuck roast, where i work we slice down strait in 1.5-3" cuts. Normally we also start with the eye and work down with thins and steaks from center
there are many ways
Same star with squaring the eye getting two then mech the rest into roast and used knuckles for fajita
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.
Best Chuck Roll Video I've seen so far!
Thanks Jared
why not break it down properly and get top dollar for denvers and chuck eyes?
what brand of knife he is using.
The meat does look nice and U said they over trim
$120.00 at Costco. 30 pounds.
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.