As an inspector I appreciate the extra steps y’all take to make it clean I see a couple things you could skip to cut cost but y’all don’t and I appreciate it
The whole point of these guys is they DO NOT cut corners. I would give my left arm to come work there. My butcher shop is young..and I'm trying to emulate these guys..but I just can't with what I'm given. And we are usda..constantly fighting to get the day started.
The cost of compliance in the food industry (and many others) is very high and is part of the puzzle people don't see. County and State regulations. USDA, FDA, GFSI, EPA, wastewater, labor, payroll and on and on. Document, document, document. Great video and a great channel, gentlemen.
As a chef that is a stickler for clean kitchens, I appreciate this so much. Cleanliness for a meat processing facility is on a completely different level and you guys are on top of your game. Respect
Great to see Sean getting in front of the camera and showing his expertise. I know he is not really comfortable in front of the camera and I can appreciate that. But it is really nice to see how instrumental he is in the everyday running of the process floor. 30 years of taking care of keeping everything clean is an amazing job well done! I bet Sean is missed when he goes on vacation! Great video, thank you for posting!
My butcher shop is growing everyday. I'm using your videos to help my owners build the operation right. So much knowledge has helped us in so many ways.
You guys are so real world. I've worked in this environment most of my 65 years. Was in the sausage kitchen in the end. We followed almost the identical process each day. And you didn't even cover slaughter days, smokehouse cleaning and the list goes on and on. Great job guys. keep'em coming.
I love it. Social media and food is usually all about glitz and flames… but for every pound of quality food, there is hard work and consistency behind. This is the real lesson here! Love it
I know how important it is to have a clean environment especially what you guys do. I always wondered what it would take to clean your place up. Thanks for putting a video on really do appreciate it 👍👍👍
My old man cut meat for A&P for 43 years, starting in 1957 and retiring in 2000. When he started, beef still came hanging in quarters. There was a 2 year apprenticeship and they actually taught the butchers anatomy and how to properly break down beef, pork, mutton, poultry and fish. I remember many nights helping him clean up at the end of the night.(My brother and I fought like cats and dogs, so he often took me to work with him). He was a stickler for cleanliness. It was the one thing he would bust peoples butt for. It rubbed off on me. When I go into a new market, the first thing I do is stick my head in the cutting room. If it's not proper, they won't get my patronage. I wish you the best of luck in your endeavor. You seem to really be about your business. Small shops like yours are our only hope to beat the big five's meat monopoly. I will always shop local if I can. Again, good luck to you. Thanks.
I owned a custom butcher shop for 17 years. I found you guys channel during Covid and absolutely love your channel. My cut room was so similar to you guys. My employees used to hate the end of the day because they knew that the cleaning had to start…. Usually took about 1 1/2 hours to clean after the cut day. Keep making these great videos!
Been a subscriber for many years and always wanted to see a video along these lines. These have to be some of the most honest, hardworking men around, you all deserve every bit of the success you have! Enjoy it!
Cleanliness is the key to not getting sick or shut down by the government, or worse sued out of business due to some salmonella outbreak or something. Thank you for making this video. This is in part why meat costs so much. This cleanliness is a GOOD thing. I’d hate to have to do all this cleaning everyday. THANK YOU and God Bless you for the service that you do for the public.
You Guys Rock! Every time I've been to the shop... It has been Absolutley pristine! The retail shop is inviting and enjoyable to shop. Keep up the great great work through your journey!
Brings back memories from my youth, one of my duties working in a small town grocery store was to clean up after the butchers did their, learned so much on sanitation. Eventually they started teaching me a little at a time, Chester was old school, everyone was an apprentice.
here some content you never see kudos to yall for showing this. Lessons about food, food handling, cleaning(important), are very helpful and important so great job on this video. Oh and side not I have enjoyed using your rubs found a cal-ranch place close by thus far I have used the butter blend, original, hollywood, cajun. GOOD STUFF!
I come from a Dairy background too. DeLaval Floor Pails, then a NuPulse pipeline, which due to it's terrible design ment back to those floor pails and the dumping station!! Clean is EVERYTHING!!
I learned how to properly skin and butcher a deer from you guys, I show all my hunting friends and family including my 65 year old and 90 year old hunting buddy's about you guys and to watch your videos! you folks are awesome at what you do. Keep up the great work!
Watching the gentleman cleaning up the bandsaw has obviously coiled up a few blades in the past and made it look real easy. I taught Machining and part of the class was to have them do that with a long bandsaw blade. It was fun but they got it eventually and no injuries.
I mean like I can appreciate what happens here I always say I have the cleanest shop in Arizona I personally inspect everything everyday before production begins. Coaching your expectations with your team is key! Great job clean shop 💯
Shawn is a national treasure! I am the cleaner for my friends’ deli. I have restaurant experience,and its my job to make sure they pass inspection! So far(5 years) all is good!
This reminds me at a time when i worked as an overnight maintenance man. Gosh cleaning the meat room and making bells emptying the trash down into the trash shoot. Man it was fun also interacting with the overnight crew in the stocking department and deli. Man that was like 8 years ago now ive been a personal care assistant for almost 6 years. I commend u fellas on ur awesome dedication 😂🎉keep it up. This how its done 👀 yall. How times have changed. Jeesh
I always thought that Sean was the responsible one. Lol. Great video today it takes those things like cleaning to create a great product. We need to see more Sean in the videos. Thanks for sharing. Take care👍🏻
I really enjoyed this video!!! I love the behind the scenes stuff. You guys deliver for me, especially videos like this and diy videos!!! My pops just randomly passed away in January, and my little sister just had a liver transplant. Hints my interest in the diy videos. I love the idea of sourcing my own food and producing for my family for healthier eating. Keep up the great work, and God bless you all!!!
I am impressed how much pride everyone takes in ensuring that clean environment and no one is just going through the motions to satisfy some inspector. 🌟
I have been a custodian for a long time and the first thing I heard is what I tell fellow workers. When cleaning is done right, you don't smell anything. I love how you showed the details of what it takes to make your work area to be clean, I always wonder about how this is done. I also love your channel. You explain everything you are doing in a simple format and educate us about where the cuts of meat come from.
I love the content, especially this cleaning video. I work in this industry. I would recommend switching from an enzyme detergent to a foaming, chlorinated product. The hot water most likely kills the enzymes in that product, making it much less effective. Great choice going with a quat-based sanitizer. It actually continues to sanitize even after application. It is called the residual bateriostatic effect.
When I worked in at the meat department in a small store in the 70s after high school and we put saw dust on the floor for all the blood. I cleaned the place up with a hose and had to clean the Hobart blade saw. I would grind hamburger from big frozen pieces of beef leg meat in big boxes shipped in from Australia. This was in southeastern USA
This is the first time I’ve heard of the phrase cip outside of the pharmaceutical environment in which I work. We also sip (sanitize in place). It’s good to know that you guys are taking sanitization of meat surfaces serious. And having silly fun in the process.
I worked in a Chicken Processing Business in Lancaster, Ohio which was owned by a well respected Family. I can tell you from my own personal experience that we too could drop a muffin on the floor after clean up and not think twice about eating that bad boy EVEN after the old 5 second rule ran it's course!🤣 We had Surprise State Inspections 2-3 times a week and we never knew when they were going to come in and inspect the place either! Our cleaning system was very much like the one you have and we actually took pride in having a clean working area as well! This video brought back a lot of memories too. Hope everyone had a Wonderful SON-RISE on Easter Sunday! Cheers from down the road in COW-lumbus MOO❤
I'm a supervisor at a USDA inspected meat processing plant and this is all to familiar to me.. nice work! USDA inspectors don't mess around, they love checking under CIP equipment.
My first job was cleaning the meat cutting room at the local supermarket as a kid in high school. I'm 60 now, but I remember it like it was yesterday. 🥰🥰🥰🥰
That reminds me of when I was working at a grocery store where I was responsible for the meat department. There's a whole list of things you have to do at the end of the day but I didn't mind.
Great video, but would have been interested to see the drain line system, and how/how often it's maintained: drain lines (live vegetative bacteria treatment to reduce grease build-up?, jetting?) grease trap (I assume), septic tank (how often pumped, lifespan).
Love your channel.! I've been cutting meat for 15 years and love it.. clean ups are just the same as in the meat rooms in the super markets it has to be that way ...but I remember 25 years ago when I first walked in the meat shops the cutters had there smoke still burning off the blocks hahah.. they all had brown burnt marks on them.. food safety wasn't really a thing back then haha.
Hi Seth.. been following you for quite a while. It started out in your backyard. One day you were cutting out a doe in the presents. I belieof your two sons that was cool very informative for me even though I’ve harvested over 100 deer in my lifetime I’m 88 still very proficient with a bow also a Elite naval sniper in the Vietnam war.. I also followed you and your brother out the Rocky Mountains for ELK. You weren’t successful, but you sure are a butcher I like the way you wield that knife.. cooking is a hobby for me and I was making a Ukrainian borscht soup and I almost sliced my finger off cutting potatoes. Thank heavens I had a fingernail but it’s back to normal now you might say in your profession you are at Heaven’s Gate with that vertical saw and your knives. Please be careful and continued success I got your back pal
I remember doing the sanitation of the cutting room well. Great meat and a great reputation are foundational upon great sanitation. Great sanitation is based upon caring about your job, your customers and their health and safety, NOT money. Block-Brite is a good polycarbonate block stain remover. Not *QUITE* as good as true bleach, but made for the food industry. Quat is a great finishing sanitizer as well since it's chlorine based and chlorine dissipates in air. Another thing I kept in mind is that if you think meat particles and grime can't get there, it CAN! The most unthinkable and inconspicuous places in your cutting room and equipment can and WILL get dirty. Cubers, the inside curvatures of saw wheels, aluminum or stainless steel table frames and blade guides get that yellowish gunk on them. The cuber is by far the most difficult to clean. It must be taken apart, soaked, scrubbed and left soaking in a bucket of protein removal detergent overnight to remove all buildup. That protein build-up introduces bacteria into your meat. Bacteria reduces shelf life and product appearance. So *thoroughly* sanitizing your room and blocks the night before ensures a sterile room and blocks the next morning. I am not a meat specialist, but have been trained by meat specialists but haven't taken my skills that far. Thank you for this channel. I have a passion for cutting meat and this channel is perfect for keeping that passion alive even after retiring. I really miss doing this!
I know everyone else has said it but this was an awesome video getting us the whole picture of your operation, more on other parts would be great as well, keep up the good work guys!
Awesome, Thanks. I suggested this subject a long time ago, after watching a sausage making video and thinking what a nightmare it must be to clean everything and then thinking that half your job is clean up. Excellent change of pace.
Dear God, that is the easiest clean bandsaw i've ever seen, mine is all sharp corners and through bolts. And very jealous of that steamer set up, i'm just buckets and cloths.
I asked. BB delivered. I really thought you had a dedicated crew. The fact that you DIY, is even more impressive. I did have a question about sanitation between species. Is that a thing?
I work in a shop from the 1960s with no drains in the floor. Place always smells and always gross but the health dept can’t do anything about it since it’s a historical building. Doesn’t help the meat cutters leave trim out for 3-5 hours before refrigerating (and then whine at me for little things). I may charge jobs soon, I’m straight up not having a good time.
Was wondering if you use the knife sterilizers? My brother is a retired meat cutter from a local meat processing plant, and I remember him mentioning having them at arms reach on the cutting floor. When the knives became slippery, or contaminated in any way they would simply use the sterilizer to clean them quickly.
@@beardedbuddie9597 Just a quick story, he told me they always kept 2 of the sterilization pots for the guys from the kill floor, if it was beef day, their break cuisine was Rocky Mountain oysters, if it was pork day it was pig tails, which they would quick cook in the sterilization pots, they were that hot, he resisted the need to try their break fare, LOL 😂 😉
Great videos as always. Just wanted to ask what product do you use to sanitize your knives/hand tools and what do you use to maintain your wood handle knives after cleaning?
In regards to your septic system. Do you find that having the sanitizer and enzyme cleaner going into that daily effects the functionality of the septic?
I'm just guessing, most likely has a greese trap. Required by most plumbing codes for restaurants and other operations that have grease lamented waste water.
Cycles do you have in a week? Do you rotate every day, every two days or more? 3 days beef, 2 days pork ea h week? I suppose it varies depending on the time of you. Thank you for the great videos.
Working in a seafood processing operation there is no process more rigorous than the cleaning and overall sanitation of an area. We use pretty much the same procedure but also a distributor with a compressed air hose. We use a sodium hydroxide detergent and a Quaternary base sanitiser. Both of these foam up.
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](/img/1.gif)
Been a butcher for 5 years and this is by far my favorite channel. Keep up the good work my bearded brothers
They’re the best
3 years as a butcher and im miserable
@@kavaop2121 you don't enjoy what you do
As an inspector I appreciate the extra steps y’all take to make it clean I see a couple things you could skip to cut cost but y’all don’t and I appreciate it
Thanks 👍
The whole point of these guys is they DO NOT cut corners. I would give my left arm to come work there. My butcher shop is young..and I'm trying to emulate these guys..but I just can't with what I'm given. And we are usda..constantly fighting to get the day started.
y'all. y'all y'all y'all. y'all.
@@cliveramsbotty6077 yea-ya!
The cost of compliance in the food industry (and many others) is very high and is part of the puzzle people don't see. County and State regulations. USDA, FDA, GFSI, EPA, wastewater, labor, payroll and on and on. Document, document, document.
Great video and a great channel, gentlemen.
As a chef that is a stickler for clean kitchens, I appreciate this so much. Cleanliness for a meat processing facility is on a completely different level and you guys are on top of your game. Respect
Great to see Sean getting in front of the camera and showing his expertise. I know he is not really comfortable in front of the camera and I can appreciate that. But it is really nice to see how instrumental he is in the everyday running of the process floor. 30 years of taking care of keeping everything clean is an amazing job well done! I bet Sean is missed when he goes on vacation! Great video, thank you for posting!
His work is definitely appreciated!! Thanks for watching.
In your line of work, cleanliness is paramount.
Just like a hospital. This is not negotiable. It is a must.
My butcher shop is growing everyday. I'm using your videos to help my owners build the operation right. So much knowledge has helped us in so many ways.
That's awesome, love to hear it!
You guys are so real world. I've worked in this environment most of my 65 years. Was in the sausage kitchen in the end. We followed almost the identical process each day. And you didn't even cover slaughter days, smokehouse cleaning and the list goes on and on. Great job guys. keep'em coming.
I love it. Social media and food is usually all about glitz and flames… but for every pound of quality food, there is hard work and consistency behind. This is the real lesson here! Love it
I know how important it is to have a clean environment especially what you guys do. I always wondered what it would take to clean your place up. Thanks for putting a video on really do appreciate it 👍👍👍
The sanitary and hygienic standards in your production is giving me so much confidence in your products.
Excellent standard of practice.
That's why we do what we do!! We appreciate that Andrew.
My old man cut meat for A&P for 43 years, starting in 1957 and retiring in 2000. When he started, beef still came hanging in quarters. There was a 2 year apprenticeship and they actually taught the butchers anatomy and how to properly break down beef, pork, mutton, poultry and fish. I remember many nights helping him clean up at the end of the night.(My brother and I fought like cats and dogs, so he often took me to work with him). He was a stickler for cleanliness. It was the one thing he would bust peoples butt for. It rubbed off on me. When I go into a new market, the first thing I do is stick my head in the cutting room. If it's not proper, they won't get my patronage. I wish you the best of luck in your endeavor. You seem to really be about your business. Small shops like yours are our only hope to beat the big five's meat monopoly. I will always shop local if I can. Again, good luck to you. Thanks.
I've been a cleaner for like 12 years and am getting into apprenticeship, cleaning is my favorite part
I started out as a cleanup boy and finished my career as director of meat operations. God gave me a passion!
I owned a custom butcher shop for 17 years. I found you guys channel during Covid and absolutely love your channel. My cut room was so similar to you guys. My employees used to hate the end of the day because they knew that the cleaning had to start…. Usually took about 1 1/2 hours to clean after the cut day. Keep making these great videos!
Watched your vids for years and this one shows your oldest brother the most. Need to hear from him more!!!
Thank goodness for the cleaning guys. This is amazing and why our meat/food supply is so safe. Thank you for the education.
Been a subscriber for many years and always wanted to see a video along these lines.
These have to be some of the most honest, hardworking men around, you all deserve every bit of the success you have! Enjoy it!
“A clean environment is a safe environment” so true because someone can get sick real quick man .. great job fellas 👍🏻
Cleanliness is the key to not getting sick or shut down by the government, or worse sued out of business due to some salmonella outbreak or something. Thank you for making this video. This is in part why meat costs so much. This cleanliness is a GOOD thing. I’d hate to have to do all this cleaning everyday. THANK YOU and God Bless you for the service that you do for the public.
I'm not a butcher but, I've followed this channel for a couple of years now and I found this very fascinating.
You Guys Rock! Every time I've been to the shop... It has been Absolutley pristine! The retail shop is inviting and enjoyable to shop. Keep up the great great work through your journey!
We love to hear that, Michael! Thank you!!
Thanks for the show and tell on how that endless chore is accomplished.
"so clean you can eat right off the floor" !!! ... bravo !!! .... bravo !!!
My guys hated when they had to close the kitchen with me. Super clean. Love you guys.
Once you get in the habit of cleaning properly, is easy. Just takes time and attention to detail!
Brings back memories from my youth, one of my duties working in a small town grocery store was to clean up after the butchers did their, learned so much on sanitation. Eventually they started teaching me a little at a time, Chester was old school, everyone was an apprentice.
Impressive and hats off to the cleaning crew!
here some content you never see kudos to yall for showing this. Lessons about food, food handling, cleaning(important), are very helpful and important so great job on this video. Oh and side not I have enjoyed using your rubs found a cal-ranch place close by thus far I have used the butter blend, original, hollywood, cajun. GOOD STUFF!
I come from a Dairy background too. DeLaval Floor
Pails, then a NuPulse pipeline, which due to it's terrible design ment back to those floor pails and the dumping station!! Clean is EVERYTHING!!
Great Video!!! Love seeing operational stuff like this. More please.
You guys are the best. Love all the videos no matter what it is your doing. Thanks for putting this content out here for people to watch.
I learned how to properly skin and butcher a deer from you guys, I show all my hunting friends and family including my 65 year old and 90 year old hunting buddy's about you guys and to watch your videos! you folks are awesome at what you do. Keep up the great work!
That's what we like to hear!! Thanks!
Watching the gentleman cleaning up the bandsaw has obviously coiled up a few blades in the past and made it look real easy. I taught Machining and part of the class was to have them do that with a long bandsaw blade. It was fun but they got it eventually and no injuries.
This is a very interesting and educational video ! All you guys do a excellent job in explaining the process’s you go thru to deliver safe products.
I was actually wondering how you all clean up when you’re done for the day and dang it if you didn’t deliver. Thanks men!
Great content!! Good to see everyone
Stoked you guys posted this, been curious for years but never thought to ask
I mean like I can appreciate what happens here I always say I have the cleanest shop in Arizona I personally inspect everything everyday before production begins. Coaching your expectations with your team is key! Great job clean shop 💯
Shawn is a national treasure! I am the cleaner for my friends’ deli. I have restaurant experience,and its my job to make sure they pass inspection! So far(5 years) all is good!
Great behind the scene look at what goes into your facility..
This reminds me at a time when i worked as an overnight maintenance man. Gosh cleaning the meat room and making bells emptying the trash down into the trash shoot. Man it was fun also interacting with the overnight crew in the stocking department and deli. Man that was like 8 years ago now ive been a personal care assistant for almost 6 years. I commend u fellas on ur awesome dedication 😂🎉keep it up. This how its done 👀 yall. How times have changed. Jeesh
I always thought that Sean was the responsible one. Lol. Great video today it takes those things like cleaning to create a great product. We need to see more Sean in the videos. Thanks for sharing. Take care👍🏻
Yes! Thank you!
@@TheBeardedButchers you are welcome!
This was great. I have worked as a housekeeper in an emergency room. Then a Surgical Technician for 35 years. We do the same stuff to sanitize.
I really enjoyed this video!!! I love the behind the scenes stuff. You guys deliver for me, especially videos like this and diy videos!!! My pops just randomly passed away in January, and my little sister just had a liver transplant. Hints my interest in the diy videos. I love the idea of sourcing my own food and producing for my family for healthier eating. Keep up the great work, and God bless you all!!!
Dad was 64 nondrinker or smoker, and sis is 32. It's been a rough few months. I appreciate the content boys!!!
I am impressed how much pride everyone takes in ensuring that clean environment and no one is just going through the motions to satisfy some inspector. 🌟
I have been a custodian for a long time and the first thing I heard is what I tell fellow workers. When cleaning is done right, you don't smell anything. I love how you showed the details of what it takes to make your work area to be clean, I always wonder about how this is done. I also love your channel. You explain everything you are doing in a simple format and educate us about where the cuts of meat come from.
You guys are killing it! Love the videos, keep it up
I love the content, especially this cleaning video. I work in this industry. I would recommend switching from an enzyme detergent to a foaming, chlorinated product. The hot water most likely kills the enzymes in that product, making it much less effective. Great choice going with a quat-based sanitizer. It actually continues to sanitize even after application. It is called the residual bateriostatic effect.
From watching all of your videos, it is very clear that place just wouldn't function without Shawn, Sean, however he spells it. That guy ROCKS!!
Sean, but yes he does!
When I worked in at the meat department in a small store in the 70s after high school and we put saw dust on the floor for all the blood. I cleaned the place up with a hose and had to clean the Hobart blade saw. I would grind hamburger from big frozen pieces of beef leg meat in big boxes shipped in from Australia. This was in southeastern USA
I love u guys honestly. Keep striving bearded butchers !
Appreciate it!!
Loved the information thanks guys
This is the first time I’ve heard of the phrase cip outside of the pharmaceutical environment in which I work. We also sip (sanitize in place).
It’s good to know that you guys are taking sanitization of meat surfaces serious.
And having silly fun in the process.
I worked in a Chicken Processing Business in Lancaster, Ohio which was owned by a well respected Family. I can tell you from my own personal experience that we too could drop a muffin on the floor after clean up and not think twice about eating that bad boy EVEN after the old 5 second rule ran it's course!🤣 We had Surprise State Inspections 2-3 times a week and we never knew when they were going to come in and inspect the place either! Our cleaning system was very much like the one you have and we actually took pride in having a clean working area as well! This video brought back a lot of memories too. Hope everyone had a Wonderful SON-RISE on Easter Sunday! Cheers from down the road in COW-lumbus MOO❤
👏 I asked for this one 🤩
Thanks everyone love what you do ❤️
That was VERY informative! - Thanks guys! - Cheers!
I love cleaning so seeing this was rather soothing
Cleaning video AWESOME. Great videos everytime guys. Sorry i havent been subscribed longer.
I'm a supervisor at a USDA inspected meat processing plant and this is all to familiar to me.. nice work! USDA inspectors don't mess around, they love checking under CIP equipment.
I actually think that this was The Most Informative video to date, and I've seen a few years of them.
This was an awesome video, I have been curious about the cleaning process. Thanks.
I have been waiting on this video ever since I've subscribed. Now the answer is here. Thanks again guys 🇺🇸
Welcome!
Thank you so much for sharing this video and I truly love 😍 this channel!
Hi brother. Am farmer from Uganda. You are doing good work. How are you doing today.
My first job was cleaning the meat cutting room at the local supermarket as a kid in high school. I'm 60 now, but I remember it like it was yesterday. 🥰🥰🥰🥰
Appreciate the commitment to food safety. When I visit developing countries, it's a world apart, with cats wandering through the kitchens etc.
Show us how you clean the carcass cooler and how you organize your freezer
You guys are AWESOME 😊😊😊 ❤❤❤
Perfect episode!
That reminds me of when I was working at a grocery store where I was responsible for the meat department. There's a whole list of things you have to do at the end of the day but I didn't mind.
I've always had thoughts about cleaning but never commented about it, thanks for making a video I've been meaning to ask for!
Hope you like it!
Great video, but would have been interested to see the drain line system, and how/how often it's maintained: drain lines (live vegetative bacteria treatment to reduce grease build-up?, jetting?) grease trap (I assume), septic tank (how often pumped, lifespan).
Love your channel.! I've been cutting meat for 15 years and love it.. clean ups are just the same as in the meat rooms in the super markets it has to be that way ...but I remember 25 years ago when I first walked in the meat shops the cutters had there smoke still burning off the blocks hahah.. they all had brown burnt marks on them.. food safety wasn't really a thing back then haha.
My wife worked in a fish processing place. They did the same thing cleaning and sanitizing everything. Walls and floor too.
After school I used to go to my dads job and help him clean the meat cutting room, so this speaks to my memories of my dad❤
Great safety tips!! Love your channel!
So glad!
Hi Seth.. been following you for quite a while. It started out in your backyard. One day you were cutting out a doe in the presents. I belieof your two sons that was cool very informative for me even though I’ve harvested over 100 deer in my lifetime I’m 88 still very proficient with a bow also a Elite naval sniper in the Vietnam war.. I also followed you and your brother out the Rocky Mountains for ELK. You weren’t successful, but you sure are a butcher I like the way you wield that knife.. cooking is a hobby for me and I was making a Ukrainian borscht soup and I almost sliced my finger off cutting potatoes. Thank heavens I had a fingernail but it’s back to normal now you might say in your profession you are at Heaven’s Gate with that vertical saw and your knives. Please be careful and continued success I got your back pal
I remember doing the sanitation of the cutting room well. Great meat and a great reputation are foundational upon great sanitation. Great sanitation is based upon caring about your job, your customers and their health and safety, NOT money.
Block-Brite is a good polycarbonate block stain remover. Not *QUITE* as good as true bleach, but made for the food industry. Quat is a great finishing sanitizer as well since it's chlorine based and chlorine dissipates in air.
Another thing I kept in mind is that if you think meat particles and grime can't get there, it CAN! The most unthinkable and inconspicuous places in your cutting room and equipment can and WILL get dirty. Cubers, the inside curvatures of saw wheels, aluminum or stainless steel table frames and blade guides get that yellowish gunk on them.
The cuber is by far the most difficult to clean. It must be taken apart, soaked, scrubbed and left soaking in a bucket of protein removal detergent overnight to remove all buildup. That protein build-up introduces bacteria into your meat. Bacteria reduces shelf life and product appearance. So *thoroughly* sanitizing your room and blocks the night before ensures a sterile room and blocks the next morning.
I am not a meat specialist, but have been trained by meat specialists but haven't taken my skills that far.
Thank you for this channel. I have a passion for cutting meat and this channel is perfect for keeping that passion alive even after retiring. I really miss doing this!
I know everyone else has said it but this was an awesome video getting us the whole picture of your operation, more on other parts would be great as well, keep up the good work guys!
You guys are awesome 😊👍 Keep rocking brothers
Thank you so much!
Awesome, Thanks.
I suggested this subject a long time ago, after watching a sausage making video and thinking what a nightmare it must be to clean everything and then thinking that half your job is clean up.
Excellent change of pace.
thats how yo make the magic happen - great job!!!
Always wondered how you keep that bandsaw clean. I guess the ability to spray it out helps!
Dear God, that is the easiest clean bandsaw i've ever seen, mine is all sharp corners and through bolts.
And very jealous of that steamer set up, i'm just buckets and cloths.
Epic video, we hose down with hot water after manual cleaning/scrapping. This uses less the soap solution. Maybe you need to find your balance.
I asked. BB delivered. I really thought you had a dedicated crew. The fact that you DIY, is even more impressive. I did have a question about sanitation between species. Is that a thing?
Back in the day shaughterhouses would have a lake out back with large catfish. Good eating.
I work in a shop from the 1960s with no drains in the floor. Place always smells and always gross but the health dept can’t do anything about it since it’s a historical building. Doesn’t help the meat cutters leave trim out for 3-5 hours before refrigerating (and then whine at me for little things). I may charge jobs soon, I’m straight up not having a good time.
Was wondering if you use the knife sterilizers? My brother is a retired meat cutter from a local meat processing plant, and I remember him mentioning having them at arms reach on the cutting floor. When the knives became slippery, or contaminated in any way they would simply use the sterilizer to clean them quickly.
Hot soap and water then sanitize. Easy peasy
@@beardedbuddie9597 Just a quick story, he told me they always kept 2 of the sterilization pots for the guys from the kill floor, if it was beef day, their break cuisine was Rocky Mountain oysters, if it was pork day it was pig tails, which they would quick cook in the sterilization pots, they were that hot, he resisted the need to try their break fare, LOL 😂 😉
Wondering how you clean under the heavier CIP items, such as the bandsaw?
Bravo Sean
Great videos as always. Just wanted to ask what product do you use to sanitize your knives/hand tools and what do you use to maintain your wood handle knives after cleaning?
I learned how to butcher and process animals step by step, by watching your videos.
In regards to your septic system. Do you find that having the sanitizer and enzyme cleaner going into that daily effects the functionality of the septic?
Are you required to do a wash when changing between hog and beef production? We have to, being a USDA inspected facility.
Working on a design. Do you have a trench drain in this room? And is the trench drain tied into the grease interceptor?
7:20 just curious, with all the fats going into your septic system, how often do you have to pump the tank? Or do you have fat separators?
I'm just guessing, most likely has a greese trap. Required by most plumbing codes for restaurants and other operations that have grease lamented waste water.
This is cool. I always wondered what it took to get everything cleaned up and spotless
Cycles do you have in a week? Do you rotate every day, every two days or more? 3 days beef, 2 days pork ea h week? I suppose it varies depending on the time of you.
Thank you for the great videos.
Working in a seafood processing operation there is no process more rigorous than the cleaning and overall sanitation of an area. We use pretty much the same procedure but also a distributor with a compressed air hose. We use a sodium hydroxide detergent and a Quaternary base sanitiser. Both of these foam up.