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butcher29


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Scrapping
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Another quality thread..lol.......who hear scraps both sides??...I personally do

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qualitycuts


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RE: Scrapping
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i nomally scrap were i have cut chicken from and pork tables offtenly than beef table.

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CHIEF BUTCHER SOKONI AFRICA LIMITED[QUALITY CUTS]
MMEIRING


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RE: Scrapping
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scrape both side all the time....I only put out product that I would buy myself...I would HATE buying a "gritty" steak

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qualitycuts


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Tenderincing steaks on both sides makes it much softer and is best for steaks which have been trimmed off the fats.

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CHIEF BUTCHER SOKONI AFRICA LIMITED[QUALITY CUTS]
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RE: Scrapping
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I scrape both sides of anything that goes through the boning saw.. i even scrape the juices off some messy boneless stuff too.. i use the plastic scraper for that...i worked with plenty of people who just plop them int he trays then scrape the side facing up really fast..come on it only takes a second to scrape both sides nicely



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apcowboy


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With me it was, low volume, up to 75,000 both sides equal

over 75,000 it was one side with a fast hit on the bottom

understand back in the 70's & 80's in over 75,000  you may be cutting 5 whole beef loins just to set up on Thurday through Sun.



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kbraker510


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both sides, never a reason not to. had a cutter once tell me that it took too much time to do and wasnt necessary. the store owner bought some porterhouse steaks he cut. so, the next day, the cutter gets calle dinto thde office and lectured on why quality and presentation is key to customers. aal i could say was,"told you so". the owner of the iga was the first market manager, trained by the founder of the store, his dad.

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irish squirrel


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Both sides for me as well. I figured a long time ago, if I buy a steak or chop, I would'nt want to eat any of the grit thats on the meat. I know if there is any on it, the customer will tell me about it the next time ther're in.

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MeatGrady


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both sides- i think if you scrape it closes up the pores and lasts longer in the case. If you don't scrape i think it turns faster and it's yike

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mimeatguy


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both sides, always metal scraper, they scrape the cleanest and a little tip: if you give metal scraper quick dip in a little pail of warm water and a couple easy taps it keeps blades super clean without beating the screws loose!



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thanks for that tip mimeatguy. I like the metal scraper but i go with the plastic one becuz i get tired of banging the hell out of it trying to clean it off. i ll try that little pail of warm water thing tomorrow.

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mimeatguy


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fdarn wrote:

thanks for that tip mimeatguy. I like the metal scraper but i go with the plastic one becuz i get tired of banging the hell out of it trying to clean it off. i ll try that little pail of warm water thing tomorrow.

 I think you'll like if you like the ss scrapers. Wet it before you start using it , then whenever it's full, dust falls right off. You might get a few weird looks if anyone looks in the pail I just tell them I'm gonna make soup! lol!



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masteryeti


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I was taught to always scrape both sides for three reasons: Presentation, quality and extended shelf life. The bone dust turns dark quicker than the muscle, it compromises the life of the product.

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FemaleCutter96


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I scrape both sides, would never think of any other way. I was in a big volume store we did have a bone duster machine. The most terrible thing to clean but it was handy. Especially when your cutting alot of pork. I havent seen them around to much now.

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a bone duster machine..thats fthe first I ever heard of such a thing.

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FemaleCutter96


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http://www.ufpm.com/bone_dust_removers.html

Check out the link fdarn its a pain to clean but pretty neat.



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mimeatguy


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FemaleCutter96 wrote:

http://www.ufpm.com/bone_dust_removers.html

Check out the link fdarn its a pain to clean but pretty neat.

 I worked with one of those rattle traps for years. they're definetly better than nothing if your cutting high volume like I was at that time. You have to get the settings just right or it'll leave some nasty tracks on the meat or else it won't scrape to good if it's set to far the other way. The nicest bone duster I ever used was at Safeway it had a flat stainless top with slots in it that the poly brushes protruded through you had to manually lay each side of the meat on top where the brushes were spinning but it did a fantastic job and didn't tear up the meat at all like the hobart did at times. Wish I could remember who the mfg. was. Sweet machine tho and easy to clean.



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MMEIRING


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@femalecuter96
Yep when I first started cutting, we had one of those machines....I agree they are a royal pain to clean but sure do work good!!!! especially when having a big t-bone sale!!!

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Blockman


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both sides



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kingofcubes


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We don't scrape at all, but we don't cut bone-in beef anymore


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butcher29


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man seems like alotta people are getting away from bonein beef or gettinging it prepackaged......i like takeing whole pork loins and whole pork legs and merching it .......i think thats what i enjoy most about my job is boning stuff out and getting the most variety outta it

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mimeatguy


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butcher29 wrote:

man seems like alotta people are getting away from bonein beef or gettinging it prepackaged......i like takeing whole pork loins and whole pork legs and merching it .......i think thats what i enjoy most about my job is boning stuff out and getting the most variety outta it

 kool pic there B 29 where the hell'd ya dig that up lol!



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Burgermeister


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We knife everything, but P-house steaks still need a little dusting. I do both sides. When I work off days at other markets, we buzz everything and wipe both sides. One exception is pork loin chops. I've set them shingled in trays and then only dust the exposed part. Not even all of one side except on the front/top one. Sometimes no dusting at al if they're on sale and you're cutting 4 or more cases.

We too had a bone dusting machine. It was in 1982. It was a stainless steel table with white plastic rotating brushes protruding up about 1/4 inch. They were on a roll like the blades on a tenderizer.



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butcher29


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mimeatguy wrote:
butcher29 wrote:

man seems like alotta people are getting away from bonein beef or gettinging it prepackaged......i like takeing whole pork loins and whole pork legs and merching it .......i think thats what i enjoy most about my job is boning stuff out and getting the most variety outta it

 kool pic there B 29 where the hell'd ya dig that up lol!

 

google........i typed in funny butcher and this came up..lol



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mimeatguy


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CarniceroLarry wrote:

We knife everything, but P-house steaks still need a little dusting. I do both sides. When I work off days at other markets, we buzz everything and wipe both sides. One exception is pork loin chops. I've set them shingled in trays and then only dust the exposed part. Not even all of one side except on the front/top one. Sometimes no dusting at al if they're on sale and you're cutting 4 or more cases.

We too had a bone dusting machine. It was in 1982. It was a stainless steel table with white plastic rotating brushes protruding up about 1/4 inch. They were on a roll like the blades on a tenderizer.

That's the machine I was talking about in above post. They were still using that machine at Safeway in "03" .  Worked great nice clean job and no track marks.



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