Oh man ! Do I owe you a big thank you . I'm just a meat clerk at the store where I work . Thing is the butcher is out with pinkeye and the other cutter is scheduled off . So bright and early tomorrow morning I'll be opening the department by myself . Wouldn't you know it the roasts and cube steak are on sale . I'm usually the pork loin and sirloin guy . Ribeye and top rounds . Chuck roll and flat are new to me so ,. THANK YOU SO VERY MUCH for this video
@@chefsbonus7696 hey man just wanted to say thank you again. Six months later and I have to show my gratitude because with practice , of course , and your content , I was just promoted to first cutter at the the store . Thanks again for the video
Shoot I'm training to be a meat cutter for save-a-lot using vids like this to brush up. Today I actually used a whole bottom round for stew meat, and it all sold today😁
I’m definitely no butcher, just a chef who has learned some butchering through trial and error. Always trying to maximize waste. I will say, the stew meat and the roasts were definitely the most successful on the smoker.
Another good thing about this is Swiss steak or in other terms is bottom round steaks off the center cut roast I learned that when I first started as a clerk and it’s been about 8 years now I went up the food chain ladder and became the head meat cutter
@@jenniferjjohnson88He's right tho... Any real butcher would go nuts watching this. I've only been doing it 2 years, but my father 25+, and the guys he learned from. They're just different. If your knife isn't gliding through a bottom round, tougher pieces like a top butt would damn near be... There is no cutting it. More dangerous to cut w a dull knife than a sharp one. Victorinox is an amazing knife. There's plenty things wrong in this video other than the sawing, and the dull knife. First when you're cutting it and making the video and explain how this piece doesn't have much internal marbling you DONT take all the fat off. Clean up the bottom yeah, but the top fat... its standard to leave 1/4-1/8 of fat on it. Bottom round is a tougher piece of meat to eat, so to take the fat off of it. Fat = flavor ALWAYS, on every animal. Secondly and lastly the way he cuts is all wrong too. You don't hold the whole piece as you make your cut. You hold the piece you're cutting and that'll give you a nice even piece of meat. It's probably harder to do it that way when you're pressing and sawing your way through, but that's how you get a doorstop. Your knife should do all or most of the work for you. Real thick on one end, thin on the other. And idc how he cuts his meat for his family. God bless the man. But don't make a video teaching people if you're going to do it all wrong. The only time you should take all the fat off any round meat is if you make cube steaks, stew, or stir fry. In the meat business them old school guys and im not nearly as good as them that'd be their money, and like I say they'd go crazy over this. When I first started out I did exactly this and he jumped off his band saw and went nuts on me for removing all the fat and luckily I made cube steaks w it but yeah he'd might as well used a BI blade on a band saw and just use a scrapper to clean it. It's really a simpler cut to do so yea. Again all respect to this guy, and how he cuts for his family and himself, but I promise what I'm saying is no slight because ik how it is to fuck up compared to the guys that make the shit look easy. I just say this because well it's right. It's the way They'd show you in a union, or any real butcher. And you'd NEVER see any butcher w knives like those. EVER. You can tell a lot by the knives. I see it all the time where I work. People cutting w butter spreaders. My knives haven't been sharpened in 3 months and they still feel almost new because well ik wtf I'm doing.
Overall the cuts don't look bad, but you can't mention a sharp knife then saw the ever living hell out of it. May want to consider either better knives or more sharpening.
I like to tenderize those steaks when they thick like that and then make Swiss Steak simmer all day. If I vut them thinner ill tenderize for chicken fried steak.
dude their is no bad fat on beef, every time i see someone butcher all the fat off a cut of meat it kills me. you took of the one thing that makes meat healthy, the fat.
Yanuario Arias I agree with you unless in this instance where it’s more sinew than fat. Some fat just doesn’t render down and causes and lean, tough cuts of meat to become even tougher.
@@chefsbonus7696 i bought two of these today, i intend to make a 15lb slow rare roast beef out of it. im not trimming anything that i don't absolutely have to. the fat is the first thing ill eat a ton of.
Oh man ! Do I owe you a big thank you . I'm just a meat clerk at the store where I work . Thing is the butcher is out with pinkeye and the other cutter is scheduled off .
So bright and early tomorrow morning I'll be opening the department by myself .
Wouldn't you know it the roasts and cube steak are on sale .
I'm usually the pork loin and sirloin guy . Ribeye and top rounds .
Chuck roll and flat are new to me so ,. THANK YOU SO VERY MUCH for this video
Good luck today!
@@chefsbonus7696 hey man just wanted to say thank you again. Six months later and I have to show my gratitude because with practice , of course , and your content , I was just promoted to first cutter at the the store . Thanks again for the video
@@donaldblackamericanhighlan2079 congratulations! I’m humbled and appreciate the feedback.
@@chefsbonus7696 it wouldn't be right not giving credit where credit is due .
Shoot I'm training to be a meat cutter for save-a-lot using vids like this to brush up. Today I actually used a whole bottom round for stew meat, and it all sold today😁
I’m definitely no butcher, just a chef who has learned some butchering through trial and error. Always trying to maximize waste. I will say, the stew meat and the roasts were definitely the most successful on the smoker.
good luck on your training bro some pieces can be a lil intimidating but once you get the flow it becomes second nature hope you do well
I just left a reply to my original comment . I just got promoted to first cutter at the Save-A-Lot I work at
Another good thing about this is Swiss steak or in other terms is bottom round steaks off the center cut roast I learned that when I first started as a clerk and it’s been about 8 years now I went up the food chain ladder and became the head meat cutter
Makes great ground round
Poor guy don't no nothings about to the bottom round it's already clean domz-dom😂😂😂
Guy rants about not using dull knifes uses a super fucken dull knife 😂 I thaught he was ganna start making chainsaw sounds
I thought you would use spell check and make your video.
@@jenniferjjohnson88 Spelling aside, dude isn't wrong. Bottom rounds are tougher cuts yeah, but I was waiting to hear a chainsaw as well.
@@jenniferjjohnson88He's right tho... Any real butcher would go nuts watching this. I've only been doing it 2 years, but my father 25+, and the guys he learned from. They're just different. If your knife isn't gliding through a bottom round, tougher pieces like a top butt would damn near be... There is no cutting it. More dangerous to cut w a dull knife than a sharp one. Victorinox is an amazing knife.
There's plenty things wrong in this video other than the sawing, and the dull knife. First when you're cutting it and making the video and explain how this piece doesn't have much internal marbling you DONT take all the fat off. Clean up the bottom yeah, but the top fat... its standard to leave 1/4-1/8 of fat on it. Bottom round is a tougher piece of meat to eat, so to take the fat off of it. Fat = flavor ALWAYS, on every animal. Secondly and lastly the way he cuts is all wrong too. You don't hold the whole piece as you make your cut. You hold the piece you're cutting and that'll give you a nice even piece of meat. It's probably harder to do it that way when you're pressing and sawing your way through, but that's how you get a doorstop. Your knife should do all or most of the work for you. Real thick on one end, thin on the other. And idc how he cuts his meat for his family. God bless the man. But don't make a video teaching people if you're going to do it all wrong.
The only time you should take all the fat off any round meat is if you make cube steaks, stew, or stir fry. In the meat business them old school guys and im not nearly as good as them that'd be their money, and like I say they'd go crazy over this. When I first started out I did exactly this and he jumped off his band saw and went nuts on me for removing all the fat and luckily I made cube steaks w it but yeah he'd might as well used a BI blade on a band saw and just use a scrapper to clean it. It's really a simpler cut to do so yea.
Again all respect to this guy, and how he cuts for his family and himself, but I promise what I'm saying is no slight because ik how it is to fuck up compared to the guys that make the shit look easy. I just say this because well it's right. It's the way They'd show you in a union, or any real butcher. And you'd NEVER see any butcher w knives like those. EVER. You can tell a lot by the knives. I see it all the time where I work. People cutting w butter spreaders. My knives haven't been sharpened in 3 months and they still feel almost new because well ik wtf I'm doing.
@@wherezbrando4762 chill
I found the fat is good in the air frier, once you render it it makes good frying grease and snack bits.
OK, I wondered why the bottom roast comes in different shapes.
best cut of meat the bottom flat for roast no waste
No waste , no taste , pull your molars out !
👌🏿👌🏿👌🏿
He's Butchering it🔪🥩
You use a boning knife.
What the other knife you use called?
jumpie2419 a cimeter or scimitar
London broil come from the top round.
www.certifiedangusbeef.com/cuts/Bottom-Round-London-Broil
Its both lol didnt know that
Overall the cuts don't look bad, but you can't mention a sharp knife then saw the ever living hell out of it.
May want to consider either better knives or more sharpening.
Why would you cut ALL the flavor (fat) off an already lean cut of meat??????!!!!
One thing about butchering at home, you don't have to buy dog food anymore...
😂
Dang its 5.99 a pound here
what the price per #?
John Tran usually around $2.99/lb. More expensive for grass fed about $3.99.
@@chefsbonus7696 im sure that changed by now but where do you get your meat? 7.99 a # here.
@@jakeguy6050 😂 BJ’s. No way it’s that cheap anymore.
👍👍😊
It’s painful to see how dull your knife is
I like to tenderize those steaks when they thick like that and then make Swiss Steak simmer all day. If I vut them thinner ill tenderize for chicken fried steak.
Great idea!
You wasted tons of money poor trimming
Hope you ain't one of those bearded guys !
That's a filet knife
dude their is no bad fat on beef, every time i see someone butcher all the fat off a cut of meat it kills me. you took of the one thing that makes meat healthy, the fat.
Yanuario Arias I agree with you unless in this instance where it’s more sinew than fat. Some fat just doesn’t render down and causes and lean, tough cuts of meat to become even tougher.
@@chefsbonus7696 i bought two of these today, i intend to make a 15lb slow rare roast beef out of it. im not trimming anything that i don't absolutely have to. the fat is the first thing ill eat a ton of.
What is this obsession with cutting off all the fat? Fat is good. Fat is flavor.
Stop
so much can be done with what you threw away. shame.
Need to sharpen your knife