Thought I would show our younger cutters where the meat comes from they cut nowadays lol An for you older ones, REMEMBER how beautiful hanging meat cut out , An HOW much boneing we had in our days, DO you miss it ???
Boning the vertebrae bones out of a chuck is a real knife killer... Pain in the neck!
It does give you good knife skills though.
was a pain in the hip for me... slipped and stuck that pointy little toe stabber down to my hip bone... whew that was too close if ya kno what I mean lol little to the left and it could have been a REAL disaster yeesh.
I have only broke 1/4 beef, whole pig and whole lamb. I do wish i could have had the opportunity to break whole carcass, but know i wouldn't have been able to do it for long.....just don't have the frame for that kind of heavy lifting.
In my days of hanging beef all us cutters kept our oldest knifes honed down to just about needle points, most blades were about a I/4 inch wide with narrow points to bone necks and chuck rib bones because if a market manager came by and seen any red in the bone barrel it was dump on a block and we had to go back through it.
I worked with them quite a bit but never had to split one before. I kind of miss it because I was getting good at it then they just stopped coming in kind of like the whole rounds wit the bones still in them. I never see those anymore. I never see whole boneless rounds either.
In my days of hanging beef all us cutters kept our oldest knifes honed down to just about needle points, most blades were about a I/4 inch wide with narrow points to bone necks and chuck rib bones because if a market manager came by and seen any red in the bone barrel it was dump on a block and we had to go back through it.
Some market managers aren't like that anymore. The guy who trained me only wanted to see white stuff in the barrell. Then a while back I was cleaning up a chunk of fat off the striploin tail. I was trying to get every penny out of it then my manager said "just throw it away". I was thinking "you got to be kidding me?" there was at least a dollar worth of scraps in there.
I worked with them quite a bit but never had to split one before. I kind of miss it because I was getting good at it then they just stopped coming in kind of like the whole rounds wit the bones still in them. I never see those anymore. I never see whole boneless rounds either.
Up until about 15 years ago, full cut boneless rounds were a very common ad item. Every 8 weeks or so. We always got two piece rounds. With a knuckle (sirloin tip) included. One time we ended up with way too many extra knuckles and were out of rounds. So one guy butterflied two large steaks from each knuckle (they end up about the size of a round steak) and we sold them for round steak. It was good because that way, we weren't out of the ad item and also got rid of the knuckles.
I remember unloading forequarters off the truck and driving the tree hook into the palm of my hand. They sent me to the hospital to fix up my hand. I thought well I'll get the rest of the day off. No sire that meat manager had me put out lunch meat the rest of the day.
