I have seen this more times than I needed to and often wondered what this was all about. Never looked it up so with you telling me this I have a better understanding. I have seen this in various areas of the animal.
@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.
@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.
So I’m new to meat cutting. We were cutting ribeyes a few months ago and the large piece of fat was a mix of meat and marbling. They said it was a bruise. So we took it out and sliced it thin and cooked it on the wrapper lol! It was delicious! Was this in fact a bruise or was this just a really nice well marbled (close to Kobe) piece of meat
@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
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I have seen this more times than I needed to and often wondered what this was all about. Never looked it up so with you telling me this I have a better understanding. I have seen this in various areas of the animal.
@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.
Thanks for this. I'm glad heb aren't the only ones who toss this.
@@charliemoon29 no problem, just trying to get the info out.
Very informative, Brian. Thank you!
@@MadPick I appreciate that, thank you
Great information.
@norcaldigger348 thank you
Interesting
Knowing that humans have muscular dystrophy is a really fun fact for me.
@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.
So I’m new to meat cutting. We were cutting ribeyes a few months ago and the large piece of fat was a mix of meat and marbling. They said it was a bruise. So we took it out and sliced it thin and cooked it on the wrapper lol! It was delicious! Was this in fact a bruise or was this just a really nice well marbled (close to Kobe) piece of meat
@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