cross rib shoulder clod tutorial and my new knives!

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cross rib shoulder clod tutorial and my new knives!

Рет қаралды 5,690

4 жыл бұрын

Join me In this video where I show you the replacement knives I ordered on amazon and I demonstrate how well they work while i show you how to cut a shoulder clod into country style ribs. Meat cutting is what i've dome my entire working life so I want to share my knowledge with like minded people and maybe help you cut your own meat from your farm raised animals. If you enjoyed this video please give me a like and perhaps a subscribe. Don't forget to click that bell for future updates on my latest videos. Thank you so much!
10" victorinox cimitar
amzn.to/3fAMJJp
meat cutting steel
amzn.to/2ChDdwp
boning knife
amzn.to/3fD0c3C
chain mail glove medium
amzn.to/3hEfkzm

Пікірлер: 19

@doordieace5high 3 жыл бұрын

I currently work as a butcher and was just practicing this part of the cow today, along with top and bottom rounds. I never heard of country style ribs from beef; usually I do it out of pork loin from the rib end. Keep up the great work, man.

@DirtBandit 3 жыл бұрын

Thank you. I have another channel called the meat cutting academy with a few videos. After 15 years cutting I decided to become a carpenter. Good luck in your job, it's a great trade to know. Just didn't pay enough for me. At 35 I was at a crossroads in my life and wanted a decent retirement.

@doordieace5high 3 жыл бұрын

@@DirtBandit I'm actually persuing a Masters degree in Aircraft Engineering soon. I don't wanna cut stuff up all day my whole life either. 🙂.

@kevingundelach8753 Ай бұрын

I hear you about the retirement sadly as far as trades go meat cutting pensions aren't the best so I do work 63 hours or less a month just to pick up the slack but it's better having some pension then none.

@luckyflu0706 Жыл бұрын

Fantastic..keep it going

@DirtBandit Жыл бұрын

Thank you. I'm trying to. I have my main meat cutting channel called the meat cutting academy. I'm working out of town 5 days a week which makes it tough to do video or editing but I will soon.

@danielmccarthy8663 3 жыл бұрын

I'm in Wellington new zealand we don't seam out like this is it tough or needing a marinade we use all the shoulder andfore 1/4 bar the cube roll for steak or what you call tomahawk if it's left on the bone The flat iron we call cross cut Great to see you using victorinox knives and cutting away for saftey .do you mince the off cuts

@DirtBandit 3 жыл бұрын

haha, yes. we say cut toward your buddy not your body as a joke, lol. but yes it's never safe to cut toward yourself. I have been using victorinox since i first started cutting and i love them. we do use the scraps or trim for mince or as its called here "grind". we call tomahawk steaks a rib steak with a longer bone but our store doesn't carry those.

@dylanwright6632 9 ай бұрын

Hey, thanks for the video. Currently learning/training as a meat cutter in my store. I have a question: The first piece you removed, is that the clod whereas what you cut into steaks would be considered the cross rib? I'm not sure if you mentioned in the video, the audio cut out for a little bit. I know the place I work at, we got cross rib this week for a special (small store) so we ordered it but it comes as shoulder clod removed.

@DirtBandit 9 ай бұрын

Hey Dylan, so I think its actually clod heart on the box or something to that effect on the label. The clod heart is the main piece your left with after you remove the flat iron. So I don't thinknit would say clod heart removed, just want to make sure I'm understanding correctly. If you want more current videos I have my main meat cutting videos on my other channel called the meat cutting academy. I hope to see you there. This channel I'm going to dedicatecto strictly outdoor adventure stuff and put the meat cutting videos on private so its not confusing to new subs.

@dylanwright6632 9 ай бұрын

@@DirtBandit Thank you for the reply! I'll get the exact verbage of the box when I go into work today. I'm brand new at this so there's a lot of things I'm trying to learn, coming from absolutely 0 experience or knowledge about meat. Couple weeks ago I couldn't even tell the difference between center, rib, and sirloin chop. See you on the other channel!

@themeatcuttingacademy7613 9 ай бұрын

No problem. I'll bet it says clod heart. Yea, it takes a while to get the names down and cutting good is an art form of its own. I've been a cutter for 17 years and I haven't been In the game since 2021. I just cut meat at home and show people they can do it as well and save money. Not to compete with what you are trying to do but I think it's important for people to know how to process their own meat and Dave money doing it but most people are more then happy to buy it in stores.

@SCARAB1956 2 ай бұрын

Tell me how you cook this piece of meat. You call it a rib, so you grill it? A shoulder is a tough piece of meat to grill.

@DirtBandit 2 ай бұрын

I would cook ot in a slow cooker or as a pot roast. It's not tender as the name implies unless you slow cook it like a stew. The best part is the flat iron steak that comes off of it. I have that on my other channel called the meat cutting academy. I don't really post to this account much these days. Thank you. Hope to see you on the other channel.

@luckyflu0706 Жыл бұрын

Shoulder London broil

@DirtBandit Жыл бұрын

Maybe where you come from. London is from the round which is on the other end.

@camsfitness1745 7 ай бұрын

That's just a regular standard shoulder roast, not a London broil. Obviously, a London broil comes from a inside round, not a shoulder clod. I Don't understand why so many people try to call things whatever they want, when in reality, that's not the right term or name. Even meat cutters that can't cut their way out of paper bag are like this lol.

@trentwittmayer2525 3 жыл бұрын

You lost alot of profit on that clod you could of made a roast on the first cut ,and when you were seaming out where the top blade was ,you could of cut closer to the gristle 😟

@DirtBandit 3 жыл бұрын

That's how the owner likes it. I actually turned that piece I cut off into cube steaks so it wasn't wasted.