Meat cutting 101: Episode 01- Shortloin
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- Опубликовано: 10 сен 2024
- Please Like, Comment, and Subscribe to my Channel. More Meat cutting videos are on the way. I will teach you everything there is to know about cutting meat, Subprimals. I'll be on the saw, breaking down meat, boning out meat and showing how to make fresh ground beef. Enjoy and thanks for watching!
This man is giving away the store profit😊
Who cares. Why the fuck do some meat cutters worry about making every penny they can for the store? Hunk and chunk that shit, collect your check, and go the fuck home.
For real man, looks like an expensive shortloin too
I would have been fired from my Overwaitea Meat Department job, back in the day, if I trimmed that much from the sirloin end! I learned that lesson as far back as 1975! I agree with you @adriancampbell6599 about "giving away the store profit!"
Fuck the store profit anyway
33 years of my life was dedicated to meat cutting
2022 update at Publix your not allowed to wear gloves when operating the ban saw for safety purposes
same at Kroger
yeah, if that saw pulls in that glove, you’re pulling out a nub
This is making me hungry
First of all a big No-No no gloves on the band saw at any time! Because of what happened they saw blade will pull your hand into the saw! Cut way too much bone off the back side ! Another issue which is not a big deal you notice he is cutting that particular piece of meat up side down! Last issue he never used a push plate when he got towards the end lol
Short loins and ribeyes cut so much nicer on the saw with the fat cap up.
Well said
The cons people are bringing up are definitely worth mentioning. You cut way to much off to face your primal. You’re cutting into your primal very slowly which is creating a ton of bone dust/fat build up. Which you’ll need to use your scraper way more/harder into the steaks. Someone mentioned the push plate, which is the right thing to do, I personally have an issue with using mine , especially when doing thins. You also seem to be doing so much thinking while on the saw. Get your game plan before you get cutting. All the looking for bone or best side can wait till your done. You made me want to start my own channel.
looks good, for those watching this is a porterhouse -> t-bone -> bone in newyork
I was about to say this and I seen it says shortloin
Those are the cuts off a 1x1 shortloin.
Hopefully I get my job at fry's. I can't wait to cut meat again!
Great work
Bob Schieffer should try that.
Okay I'm trying to locate you and get some contact I'm a certified meat cutter and I'm interested in your program
Those gloves are fine ; no chain gloves. Look up guardian saw and their special blue gloves. Youre using too much of your hips.
Can't belive that I'm watching this...gotta get up in 6 hours to get on the saw......I'm f@#n stupid. Whatever, this is the way..
This is the way
i too must get on the saw tomorrow this is the way
Man I hate when the chime bone is too thick! I'm just trying to get the steaks out for my case lol. Don't make it extra
just bone out those last 2, soup bone pkg...good looking loin though, to much channel on porter end
Looks like select meat, and the trimming on this loin was awful. You can see meat through the fat even before they put it on the saw
Tbone stake
Way to much off on the face off..
Trash... Must be worth only $11-$13/ hour. I'm rolling with cutters making 40-60k a year and we don't have the time to cut that slow or that crooked...
COOL STORY BRRUHH
Haha ya ok bro!. Costco cutters when topped out make over 60k a year that's not including there bonuses they get which are 5 to 10 grand a year.
I can’t stand meat cutters like you who think they’re gods gift to earth with a knife
Publix meat cutter here!!! 🤟🏽🤟🏽😎
Bro wtf chill 😂😂
Real thin steaks! No thank you!