The company I work for has a large sign right next to the meat saw which says pre-trimming equals lost profit. I will have to admit that that collagen band toward the sirloin end of the strip line is rather chewy I know some people like to take that after removing any red meat and fat and cook it like beef tendon in their soups and stews I don't know how healthy it is for you to eat it but it tastes pretty good. And the trick is to cook it longer as in a stew you can almost make anything tender. I can always tell when people throw that into the ground beef because when you make a ground beef patty and the juices congeal like gelatin. Thanks for the tutorial that was a very good production.
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The company I work for has a large sign right next to the meat saw which says pre-trimming equals lost profit. I will have to admit that that collagen band toward the sirloin end of the strip line is rather chewy I know some people like to take that after removing any red meat and fat and cook it like beef tendon in their soups and stews I don't know how healthy it is for you to eat it but it tastes pretty good. And the trick is to cook it longer as in a stew you can almost make anything tender. I can always tell when people throw that into the ground beef because when you make a ground beef patty and the juices congeal like gelatin. Thanks for the tutorial that was a very good production.
You are truly an artist sir!…
you are doing a great service.
Mark. I love it. Didn’t know how to trim out the band. Thanks
First time trying this and how do I know which side is the colegen to be cut? is it on both sides?
What type of price markup does meat have for a small butcher shop? Any good books on running a small town meat market?
😊
What about rib lifter?? I dont hear that anymore??
How about cube steaks? How much does a store meat cutter make per hour about??
Southern California meat cutter here about 30 an hour