Neat video. Didn't watch it all. Not enough time. For the skirt steak, I think it's good to remove it after a day or two and not age it with the carcass. You lose nothing from it that way. You can lose most of it if you age it.
On the bone in rib or 107 I think he called it, I remember we (wholesale 1981) used to cut "10 inch ribs". That is 10" from the chine bone on both ends rather than 3 and 4 inches from each end of the eye. This made longer ribs. Long enough for a few short ribs on the rib, rather than the plate.
At 23:43 the cutter talks about the "vein of connective tissue" in the flat iron (top blade/leaf stk). That's one of my favorite parts of the beef! The vein, tendon, whatever it is. It's delicious and tender. I see no need to remove it, but that's how we do it where I work too.
Although I've seen beef broken thousands of times wholesale and retail, I would like to see the entire video, just to learn how other people break beef (I do more on the rail, rather than table like he did), but don't have the time.
Thanks for posting this.
-- Edited by Burgermeister on Tuesday 3rd of June 2014 01:15:31 AM
At 23:43 the cutter talks about the "vein of connective tissue" in the flat iron (top blade/leaf stk). That's one of my favorite parts of the beef! The vein, tendon, whatever it is. It's delicious and tender. I see no need to remove it, but that's how we do it where I work too.
Are you talking about that layer of fatty tissue between the meat on the top blade? I never tried it myself. When I started out being trained by an Old School cutter, we left it on. It was perfectly natural. I never thought anything of it. But when I moved on to other stores and left it on the manager (younger guy) would rub my nose in it and skin it off and hold it up "See this? This is disgusting... I don't want to see in the case or in the grinds. its goes in the trash..its tough...it gets stuck in your teeth you can't chew it..." And that was the way it went for the rest of my meat cutting career. Nobody ever seemed to know exactly what it is or what the name is either. And seeing how ignorant they are to what it actually is how can they judge it?
-- Edited by fdarn on Tuesday 3rd of June 2014 01:07:26 PM
At 23:43 the cutter talks about the "vein of connective tissue" in the flat iron (top blade/leaf stk). That's one of my favorite parts of the beef! The vein, tendon, whatever it is. It's delicious and tender. I see no need to remove it, but that's how we do it where I work too.
Are you talking about that layer of fatty tissue between the meat on the top blade? I never tried it myself. When I started out being trained by an Old School cutter, we left it on. It was perfectly natural. I never thought anything of it. But when I moved on to other stores and left it on the manager (younger guy) would rub my nose in it and skin it off and hold it up "See this? This is disgusting... I don't want to see in the case or in the grinds. its goes in the trash..its tough...it gets stuck in your teeth you can't chew it..." And that was the way it went for the rest of my meat cutting career. Nobody ever seemed to know exactly what it is or what the name is either. And seeing how ignorant they are to what it actually is how can they judge it?
-- Edited by fdarn on Tuesday 3rd of June 2014 01:07:26 PM
Yes, that's what I'm talking about. I'm not sure what it is. But it's very good. Not real tender when raw, (I didn't eat it not cooked. I mean it's tough to cut raw) but super tender and delicious when cooked. You must have had one in a bone in chuck roast a few times.
I am definitely going to pick up a pack of them next time I go shopping. I'll find one with the biggest chunk of that stuff in it. You are making them sound really good. We call them Petite Steaks in Michigan by the way.
I am definitely going to pick up a pack of them next time I go shopping. I'll find one with the biggest chunk of that stuff in it. You are making them sound really good. We call them Petite Steaks in Michigan by the way.
The meat is good too. But mostly I like that tendon thing, whatever it is. I don't think it's necessary to remove it.
