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Burgermeister


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How many you old cutters
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Great video! One comment we'll all notice is when he said he's paid by the pound and not by the hour. So obviously he's selling carcass beef and lamb by the pound and then he cuts it as fast as he can. Possibly he's cutting other peoples own ranch animals (and game?) that they bring in for a certain price per pound. In 1978-1981, we cut and double wrapped for 25 cents per pound. I'd guess now it's over $1.00

He's might be paid by the pound, but if he has any paid help, they will be paid by the hour, I'd think.

 

I'm very impressed with the quality of what he said is grass fed beef. The marbling is fantastic. Prime! I wonder if it was 100% grass fed all it's life (not including milk of course). I have never seen grass fed beef that nice.

It doesn't matter (much), but I think he should knife the beef loins and lamb loins. Can't tell for sure, I'd have to watch it again, but it looks like he didn't knife the rib steaks either. I guess that's what you don't do when you're paid by the pound.

I saw a table full of already cut meat, but no one was wrapping it. Normally if you're cutting for a counter, you would not do it that way. However, that's how it's done when someone is buying sides of beef.

I'd love to work there. Especially because his cooler was FULL of carcass beef. Not just the one beef we get per week (rest is boxed)



-- Edited by Burgermeister on Sunday 7th of October 2012 12:19:58 AM

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apcowboy


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How many you old cutters remember these days lol

 

 



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Leon Wildberger

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MeatMaven


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I know Tracy. We're in the same business. What he means when he says "paid by the pound" is the service we provide of processing animals under USDA inspection. That's based on carcass weight. So if it takes us 4 hours or it takes us 1 hour, we're paid the same. No time for shenanigans on the kill floor or the processing room....and it's no where near $1.00 / lb. L O L! You must be joking!

If you don't now that beef can get fat on grass, then you should reconsider calling yourself a "meat man". I find your comments offensive to my trade. When you can bring in meats like this in a box, let me know. Kudos to Tracy for keeping the small family slaughterhouse relevant, alive, and kicking!


https://www.facebook.com/photo.php?fbid=10150657909693032&set=pb.89711683031.-2207520000.1349557185&type=1&src=https%3A%2F%2Fsphotos-b.xx.fbcdn.net%2Fhphotos-ash4%2F397831_10150657909693032_1518836193_n.jpg&size=960%2C720


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https://www.facebook.com/photo.php?fbid=10150795345073032&set=pb.89711683031.-2207520000.1349557172&type=1&src=https%3A%2F%2Fsphotos-b.xx.fbcdn.net%2Fhphotos-ash4%2F337886_10150795345073032_770678556_o.jpg&smallsrc=https%3A%2F%2Fsphotos-b.xx.fbcdn.net%2Fhphotos-ash4%2F420465_10150795345073032_770678556_n.jpg&size=2048%2C1321

 



-- Edited by apcowboy on Saturday 6th of October 2012 06:46:24 PM



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garyfitz57


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Truely a lost art. The young guys will never have our knowledge and understanding of being a butcher.

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Burgermeister


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garyfitz57 wrote:

Truely a lost art. The young guys will never have our knowledge and understanding of being a butcher.

 I started cutting at the end of the cave man era. Some laughed at me because I didn't know how to use rocks, wooden clubs, and flint tools. They called me a pu$$y for using a copper ax. They were lamenting the lost art that they all knew and I didn't.



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Mainemeatman


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good video, thanks for posting......

there's definitely a good story behind the product,,,and thats marketing,,
now my question is always this....if he's selling retail, how much is he selling those porterhouse's for?

if he's cutting the whole carcass and getting paid by the pound,,,,which seems to be the case,,,what are the rates??

Ive dealt with many ,,,farm to fork programs,,,,,but I hate to say it,,,,but it comes down on price-now if you are in a highly populated city,,there's enough clientelle to draw from who are willing to pay 18.99lb for rib-eyes,,,

whole foods-we have one in maine.....thats it....they dont believe they can go anywheres else in maine and have a large enough customer base to pay whole foods prices

selling the whole critter or sides, one price is advertized,,,you usually have to double that price for what you are actually eating
when going by carcass weights

now I do believe the more the supermarkets and walmarts go case-ready meats,,,the more it opens a market place void for a specialty meat market...


that grass fed beef was the most marbled grass fed beef ive ever seen- how does it get that marbled without being grain finished??
these must be the hybrid mutilated ufo cows that lived..

we all can say our beef has been GRASS-FED..... because they have..
but then finished on grain (at least 3 months) for marbling





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littlebit_of_pleasure


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while I'm glad I been taught to cut it, I'm sure glad little me doesn't have to worry about breaking it, I would need a milk crate to reach it giggle.gif




 



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meatlady1


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Great pictures MeatMaven, love to have a slab of your bacon mmmmmm


-- Edited by meatlady1 on Saturday 6th of October 2012 09:44:12 PM

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masterbutcher1


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I have worked on at least 4 comtinents and I have to tell you them Australians are without a doubt the best in the Orld production to them is an art form. I always thought that I was good

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The butcher.
Big Beef


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I still do that every day too!!!

We have box beef and hanging beef


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Joe Parajecki

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Traveling Meatman


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Great Video but it made my back hurt thinking about all that boning we use to do.

meatmaven that is some fine looking bacon, like to have one of those ribeyes to



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Burgermeister


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MeatMaven wrote:

I know Tracy. We're in the same business. What he means when he says "paid by the pound" is the service we provide of processing animals under USDA inspection. That's based on carcass weight. So if it takes us 4 hours or it takes us 1 hour, we're paid the same. No time for shenanigans on the kill floor or the processing room....and it's no where near $1.00 / lb. L O L! You must be joking!

If you don't now that beef can get fat on grass, then you should reconsider calling yourself a "meat man". I find your comments offensive to my trade. When you can bring in meats like this in a box, let me know. Kudos to Tracy for keeping the small family slaughterhouse relevant, alive, and kicking!

 

I'm the one who mentioned (at least) $1.00 U.S. dollar per pound and if you look back at the post, you'll see that I was talking about bringing in your own animal from your own ranch (or a wild animal that you shot) and paying them to cut and wrap it. The one dollar is not for the beef that they sell by the quarter. It's your meat, you raised it. They cut and wrap it your way. It was 25 cents per pound in 1978 and I'm guessing it's over one dollar now. It's only a guess. If it's no where near that, then I'd be interested in hearing the true cost. I haven't worked in a shop that did peoples ranch cattle since 1981. I haven't been following prices. Why should I? I don't have a steer in my back yard.

If you wanted to buy our beef, it was about $1.39 per pound (1/2 beef hanging weight) when I left in 1981.

In that old job 1978-1981, I cut, or helped cut, or wrapped a few hundred grass fed steers. Steers raised in peoples back yards. 100% grass or "fattened up" on grain for the last month. Large yards about 1 acre - 5 acres. Of those, I may have seen two decent steers that could qualify for choice. Neither was as nice as the one in the video. The rest were very lean, very little marbling.

At my current job we get one grass carcass beef per week. Again, it's not anywhere near as nice as the one in the video. I'm not a farmer or rancher. I only know what I've seen and not seen. I've never seen grass fed beef that nice. I don't think you need to insult meat man if he hasn't seen it either. We're cutters, not farmers. We cut what our store provides. I don't know what the entire world offers. We're here to learn and share information. Now I have learned that maybe there is some very good grass fed beef. The guy in the video didn't say if it was 100% grass or not. Maybe he'd like to come here and clarify that.

 



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Sunday


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nice post, We broke down beef in school, very hard work for a small lady like me but it gave me the education that many young cutters in the industry never get. I dont know if I could break down beef every day as it would be too hard on my little body, but I am thankful that I can do it.

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JohnnyWatts


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Wow don't really want to remember those days.


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Johnny Watts

 
Layton Duke


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Still cutting cows like that everyday 30-35 head with 8 cutters. Love every minute of it.

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alive


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smileGot to love it,Even that I am working in block ready,I still do a lot of farm beef in the fall and enjoy it to the fullest.Keep my edge up.I don't like lifting any more but still like cutting them.



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Burgermeister


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MeatMaven wrote:

............and it's no where near $1.00 / lb. L O L! You must be joking!.........

 I was going to call them (the place nearest where I live). They weren't open yet, so I checked their website instead. Guess what?

 It's exactly $1.00 per pound (with $100.00 minumum)

http://www.losgatosmeats.com/wild_game.html

Los Gatos Meats & Smokehouse is one of the last of the holdouts in the area still offering processing of your wild game. We accept all kinds, from wild boar, elk, caribou and deer. Click here for more information or call us at 408.354.7055.
» Download and print this page

• Processing of all wild game is $1.00 per lb
• $100.00 minimum charge on all orders.
• Storage charge of $50.00/month for orders left after 30 days

 



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masteryeti


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I don't break full beef carcass where I'm at now (space limitations) but I have in the past and could do it again.

As far as the well-marbled 100% grassfed beef. We started carrying it about 3 years ago. Our provider sourced locally and for about the first 2 years the beef was really lean, but at about the same time the ranchers started playing with the gene pool. They started with all angus breeds and have now branched out and crossbred. Now (2 years later) we're starting to see some really nicely marbled 100% grassfed beef. It's all about the genetic predisposition and maintaining that trait. I hope he keeps it up and I can't wait for the future herds. I'm actually starting to prefer 100% grassfed to grain finished. It actually looks and feels nicer to the touch. If it's done properly, from field to processing to aging the carcass, it's tastier and healthier. It also leaves a smaller carbon foot print. I don't mean to get all hippie but I've got kids and I want them to have a sustainable world to live in.


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JimmyMac


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I know how to harvest, break, and cut old style, but that was part of my 1-year apprenticeship with a custom cutter.

The only thing I haven't done is split the carcass with an axe or cleaver.

Now that I am learning how to be a retail production meatcutter I realise how much more difficult it is (and lamentably how much lower the quality of the packer stuff is too). Pork, beef, and lamb are so much nicer when they've been on the rail for 2 or 3 weeks.


We charged our clients $0.40/lbs hanging + $40 harvest fee, cut and wrap.

Regarding the heavy lifting. It is fun to see how much you can carry. I must admit 289-lbs bull rounds get a little heavy.

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butcher29


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Nice video

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