watching this totally piss me off lol This cutter work for me I would fire him, this fool CAN NOT trim a steak !!
CHECK HIM OUT !!
When I saw the way he left the tail on at 1.39 on time frame made my mouth water, I love the tail on a T-Bone and a big love of the old pinbone at 2.35
He definatly didnt trim correctly but our company is 1/8 inch mandatory trim on all steaks. Dont always agree but its our standard and I do what Im told.
Y'all do realize that what he's cutting is not previously cryovac'd right? The fat has a different texture. Our trims are determined by our customers. Might be zero, could be completely untrimmed. Some want the fat others don't. Beef fat directly from Sides of beef that have been hanging (not packer 24hr vac'd stuff) is flaky, not smooth & smeary.
Y'all do realize that what he's cutting is not previously cryovac'd right? The fat has a different texture. Our trims are determined by our customers. Might be zero, could be completely untrimmed. Some want the fat others don't. Beef fat directly from Sides of beef that have been hanging (not packer 24hr vac'd stuff) is flaky, not smooth & smeary.
understanding your point MeatMaven, and a good one, on target, but in retail you have to trim smooth & even, 1/4 fat especially on choice steaks, the guy in the video made no attempt to trim even and smooth, he made a cut down the side with out trying to curve the trim. in retail we refer to these type of cutters as hackers or choppers
In my years of running markets and cutting rooms I never kept these type of cutters long, would ship them on to some one else.
I have received a few of these guys in my chain store cutter life.
Thanks!!!! LOL
Sorry about that lol To stay with me you had to be good & fast with a lot of pride in the trade, In my 10 years in Atlanta, Ga. with A&P I was always in the top three high gross boys, we had 30 something stores in thatDistrict, those boys would eat you alive if you slip just a little bit lol I had good men & women with me that knew how to pay the game.
