I’m newly apprenticing as a meat cutter. Crown roasts are a seasonal item, so I won’t be making one for a while. Your video is very informative, thank you for helping me understand!
I cook a Crown Roast each Christmas. I order them prepared and it never fails that I have to take it apart and trim and re-tie. I get them from different markets too. After watching your video I decided I would just order a full rib side so I would get 17+ ribs and trim and tie it myself. You make it look easy, and with my previous experience I believe I can do this. Thank you for the instruction and guidance. Richard W from NM.
I just re-worked the one I got from my butcher. Actually kinda ticked off as he sliced the entire loin into chops, leaving them connected at the end that should be the crown. I'll make due.....but obviously need to build a relationship with a butcher....or do it myself.
Jimmy, nice work and a clear demonstration. Watching you reminds me of the time I spent working with my father who owned a butcher shop in a small village in Michigan many years ago (I am now 71, and I worked with my dad during my teens and early 20's). Like you, he was very particular about his cutting technique and was proud of his knots - they were always properly set. He would always keep his customers in mind when he cut. He would say "eye appeal is buy appeal"- and he meant it! The finished product (like yours) was beautiful and ready for the kitchen. Meat cutting is as much an art as it is a craft. Thank you for posting this video and God bless you.
Jimmy, Thanks for making this video, Great looking crown roast. I've been cutting meat for nine years but never get enough practice cutting crown roasts. This will definitely help me in the future.
A simple generous coat of kosher salt, fresh cracked black pepper, and granulated garlic is my go to. Rub the roast with olive oil to help the seasoning stick. The most important part of roasting is to use a meat thermometer. I pull the meat from the heat at 140 degrees and let it rest for 20 minutes or more. Google a Porchetta seasoning recipe for extra flavor. Jimmy Kerstein RUclips channel has a variety of meat videos. My ebook is available on Amazon. Thank you for your nice comments. Merry Christmas to you and your family!
For any one watching listen to him! So important to remove the chime bone! If you order a crown from a butcher make sure you ask them to do this. Recently, butchers have gotten lazy and instead of removing the chine they cut into the chop so it will bend and then the coast is ruined. It will be dry after cooking. Such a great video with good instruction.
Good stuff looks good I'm a 13 year meat cutter and I'm always looking for new ideas and techniques. I have never seen a needle like that guess it's time to get one!
Nice work. I use a whole loin less the roast, chine on which I notch with my meat saw then bend it around and tie it once. Works great and saves all that sewing. ;)
Thank you for your question. The knife is a 6 inch Forschner boning knife with a flexible blade. I went through several of these knives during my Meat cutting career. It is easy to sharpen and holds a edge well.
Is there a difference between the right and left side cut from the animal because i see some roasts with the crown with bones close to the inside and some with the bones facing out as it should be , they appear to be the same cut, but crown differently ?
Loved watching your video. I actually have the boning knife that you are using. I would like to know where to buy the tool that you used to tie the two pieces together and what it is called. Thanks for a very informative video.
An absolute pleasure to watch a master butcher work their magic. Thank you for sharing.
I’m newly apprenticing as a meat cutter. Crown roasts are a seasonal item, so I won’t be making one for a while. Your video is very informative, thank you for helping me understand!
I cook a Crown Roast each Christmas. I order them prepared and it never fails that I have to take it apart and trim and re-tie. I get them from different markets too. After watching your video I decided I would just order a full rib side so I would get 17+ ribs and trim and tie it myself. You make it look easy, and with my previous experience I believe I can do this. Thank you for the instruction and guidance. Richard W from NM.
I just re-worked the one I got from my butcher. Actually kinda ticked off as he sliced the entire loin into chops, leaving them connected at the end that should be the crown. I'll make due.....but obviously need to build a relationship with a butcher....or do it myself.
Jimmy, nice work and a clear demonstration. Watching you reminds me of the time I spent working with my father who owned a butcher shop in a small village in Michigan many years ago (I am now 71, and I worked with my dad during my teens and early 20's). Like you, he was very particular about his cutting technique and was proud of his knots - they were always properly set. He would always keep his customers in mind when he cut. He would say "eye appeal is buy appeal"- and he meant it! The finished product (like yours) was beautiful and ready for the kitchen. Meat cutting is as much an art as it is a craft. Thank you for posting this video and God bless you.
Jimmy, Thanks for making this video, Great looking crown roast. I've been cutting meat for nine years but never get enough practice cutting crown roasts. This will definitely help me in the future.
Awesome demonstration! Thank you!!
❤I love this. We r going to make one for Christmas What do we season. This with a dry rub a marinade. ?? Do you have a another video
A simple generous coat of kosher salt, fresh cracked black pepper, and granulated garlic is my go to. Rub the roast with olive oil to help the seasoning stick. The most important part of roasting is to use a meat thermometer. I pull the meat from the heat at 140 degrees and let it rest for 20 minutes or more. Google a Porchetta seasoning recipe for extra flavor.
Jimmy Kerstein RUclips channel has a variety of meat videos. My ebook is available on Amazon.
Thank you for your nice comments.
Merry Christmas to you and your family!
great video..thank you ..I have an order ..my apprenticeship I always watched this Asian great chef...cant find him I found you..awesome!!
This is a fascinating and informative video! Thanks for posting!
Amazing video so helpful
Great demo👍👍
For any one watching listen to him! So important to remove the chime bone! If you order a crown from a butcher make sure you ask them to do this. Recently, butchers have gotten lazy and instead of removing the chine they cut into the chop so it will bend and then the coast is ruined. It will be dry after cooking. Such a great video with good instruction.
Fantastic video!
Great video.... very informative and nice step-by-step presentation....... Thank you...... and thank you for the recipes!
Good stuff looks good I'm a 13 year meat cutter and I'm always looking for new ideas and techniques. I have never seen a needle like that guess it's time to get one!
Amazing video
Nice work. I use a whole loin less the roast, chine on which I notch with my meat saw then bend it around and tie it once. Works great and saves all that sewing. ;)
Ty
Do you care to share the brand of the knife you are using? It looks really sharp. Thank you for the video, I've learned a lot.
Thank you for your question. The knife is a 6 inch
Forschner boning knife with a flexible blade. I went through several of these knives during my
Meat cutting career. It is easy to sharpen and holds a edge well.
Is there a difference between the right and left side cut from the animal because i see some roasts with the crown with bones close to the inside and some with the bones facing out as it should be , they appear to be the same cut, but crown differently ?
very good and informative video
Loved watching your video. I actually have the boning knife that you are using. I would like to know where to buy the tool that you used to tie the two pieces together and what it is called. Thanks for a very informative video.
Thank you for the nice comment. The tool is a butcher’s needle. I’m sure you can find a similar one on the internet.
@@jimmykerstein2049 Thank you. We did, we are making a Crown Roast for New Years day.
Very informative! Easy to watch & listen to and the speed is perfect to follow! Thank you!!
Thank you sir.
AWESOME !
I am going to do a crown roast out of venison wrapped in bacon!
Don't butcher it, cut it and make it pretty. LoL I always hated to be called a butcher, I was a meat cutter for 32 yrs.
Dang Lazy Meat market selling you the loin ends you should of called the mgr.customers are always first