Sure do miss these gross profits, now a days you’d be lucky to get a 15-20% profit with the price of beef. You put any of what you cut out in the case at 10.99lb trying to make $$ it’s gonna end up clearance or in the can. Cool video 👍🏼
Well done. I find it a bit daunting to see the proper grain flow to know where to cut those clods. When we cut those into roasts and steaks, we only get Cross Rib roasts Cross Rib steaks. That's it! We were never shown any of these different cuts in our butcher shop!
I think these are good and informative. Most markets cut the flat completely wrong producing an incredibly tough steak. I also noticed that you use the smallest blade to cut all the product. Doesn't it make it harder to get a good cut?
Sure do miss these gross profits, now a days you’d be lucky to get a 15-20% profit with the price of beef. You put any of what you cut out in the case at 10.99lb trying to make $$ it’s gonna end up clearance or in the can. Cool video 👍🏼
Well done. I find it a bit daunting to see the proper grain flow to know where to cut those clods. When we cut those into roasts and steaks, we only get Cross Rib roasts Cross Rib steaks. That's it! We were never shown any of these different cuts in our butcher shop!
Great video. Thanks for making this video and teaching people like me.
I’m in meat department at Winn Dixie. Thank you for this training
it also shows you how to buy your cuts of meat. Very informative
That's cool! Alot of meat cutters don't know about that bottom round corner also on on those blades you could also do bnls beef short ribs
He needs to sharpen his knife
hi ilike this video i am the blockman at Save more Spar blyvoor Caltonvile🥩💯
This guy needs meat training
Excellent thank you
This is a good tip but I work at a supermarket in the meat department we order from AWG from Nashville. Half the stuff we order we can't.☹️☹️☹️
I'll get that promotion now, been a meat cutter for 3 yes in a mom n pop grocery store says I need to tho to there school. ...
I think these are good and informative. Most markets cut the flat completely wrong producing an incredibly tough steak. I also noticed that you use the smallest blade to cut all the product. Doesn't it make it harder to get a good cut?
I herd of the sierra steaks coming from the boneless chuck not from the knuckle
Boy those knives need to be sharpened!!
how did you do it can you share with me , thank you
sooo thats where the ranch steak comes from, would that be perpendicular to the grain of the clod heart?
You should not use your boning knife for cutting stks....less feathering😉😉
How much a year does a supermarket meatcutter make about /yr???
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