Nice video ButcherD! Other than looking at and helping pretty ladies, my favorite thing to do at work is breaking beef. I prefer to separate the top round from the bottom round while it's still on the rail. But of course it doesn't matter how it's done, block or rail. Same result in the end.

Do you ever make full cut bone in rounds like I'm doing in my avatar picture? We used to cut the bone first and then knife the steaks. Never cut the entire thing on the saw. 

The picture is from 1980 or 79. Not sure

Hey Chef how you doin. Let me ask you a question to set you up. LOL> Ok, here we go.

1) I hope you are starting with a 190 tender.

2) If so, you skin the tender.

3) Now you've got to do something with the head, because there is some serious connective tissue in there right!

4) After that you cut those wonderful thick "center-cut filet mignons". Then  you get one or two smaller filets and then, and then

5) You are at the end and you have the tail portion.

6) Now for the set up. What do you do with that tail section?

I will be waiting for your response.

ButcherD wrote:

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BurgerMeister with today's economy and today's customers I do not see a full round steak or a full round roast as necessary or economical ........i've seen it done in other shops and it's just this big ass hunk of meat that nobody knows how to cook anymore. That being said I seem out everything top round into the London's and tenderize round, stew and stirfry ......my bottom rounds I keep the eye on for a nice big roast but if requested I will turn that eye of round into cube steaks. ........... You see people these days want easy they want convenience and it's killing the country. As well as our creativity as butchers ............. I have found my way through this and made creativity possible! You have to know how to educate the customer and really inform them depending upon their family number and how they cook. If you can do this then you can basically tell your customers what they want and for me it works perfectly.

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 ButcherD,

          I knew without asking that you don't display full cut rounds in your case. I meant have you ever cut them. Years ago, or for an occasional special order?  From your videos, I know you cut backyard (if they have an acre or more) grown beef for some of your customers. Some people have one steer, or hog, or lamb, and you kill and cut it. I was asking about those in particular. Have any of those customers ever requested the round to be full cut?

         From 1978-1981, I worked in a shop that, in addition to our meat case, also sold sides and quarters and custom cut any animal you brought in or had brought in. Full cut round was one of the choices on the order form the customer filled out. Another choice was for the sirloin to be bone in or boneless. The bone in was a huge steak with tri tip and filet included. Something you might not see in any USA counter today. 

Big Daddy D  the long bone sirloin, rare, 1 1/4 to 1 1/2 fat trim, with the tail fat V out was my steak of choice up till I was about 28. Over the years I loss some teeth due to country night clubs and separating fights in the cutting room and I turn to the rib eye, been with it every since. Many year later when I got all my teeth fixed the long bone was no more lol the boneless sirloin just doesn't get it for me.   I have a friend that has a processing shop that brings me a couple long bones when he comes my way or I drop in to see him

ButcherD wrote:

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BurgerMister ......I really have no call for the full cut round in my cases or on the custom side ...... But your bone in sirloin is what we call a cattle man steak ..... Keep em in my case at all times we sell the hell out of them! youtu.be/mRU0N27sbds Check this out 😎

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 I only know one local shop with Bone In sirloin, every now and then I will go get one, reminds me of growing up...

Just watched your Hanger steak.../.. anatomy video.  Another great learning resource.   Approx, What % of your business is custom?  Do you process deer for hunters?