Lol

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.

I wouldn't, the owner likes no fat. I'd leave 1/4 inch or more

Thank you. Most meat shops don't pre trim or cut nearly that much fat off but his customers seem to like it.

I have a dedicated channel called the meat cutting academy in you are interested

Awesome, thank you.

@@DirtBandit 😁👍

Awesome, thanks for checking it out.

that's awesome. sorry for the late reply. I have a new channel i spend most of my time on now. its called the meat cutting academy if you are interested.

Hey, I appreciate you checking it out. Are you wanting to cut it for roasts? I have another channel dedicated to meat cuttingvand cooking. It's called The Meat Cutting Academy. This channel was more for metal detecting and adventuring so I thought I'd test tge waters with these videos and decided to create a new channel. I have a video that should explain the process. It should actually be the last video I posted. Hope to see you there.

@@DirtBandit HA! UNREAL! I’m a beach metal detectorist in Northern California. Been doing it for 11 years. El Niño is coming, the beaches are about to get stripped and my season begins! Yes, I am looking to cut it for roasts. Cut 4 bone roasts at Costco were $19/lb. Uncut 7 bone were $15/lb. I’ll check your other channel, but really hoping I don’t need to breakout the hacksaw! 🤔

I'm in Southern Oregon, that's funny. You don't need a saw, that's for sure. All you need is a a sharp knife, preferably a boning knife. You can even get away with a sharp filet knife.

Thanks man, I actually created a second channel where I do all of my meat cooking and smoking videos. It's called the Meat cutting academy. I did a top sirloin cap cook video on my smoker and it was awesome. They are also referred to as picanha, and coulotte. I have a top sirloin processing video as well with one version for bacon wrap top sirloin.

@@DirtBandit That's great! I'll look it up!

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.

@@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!

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.

True but it's a place to start

That's how the meat shop owner likes them, very lean. I personally don't like to pre trim so I can maximize profits but thanks for your input.

Yes sir

Thank you. I appreciate that

I actually need to shoot in the right time of day and get a proper filter for my lense but I agree the footage was crap that day.

Thank you

Awesome, just subscribed

@@DirtBandit Thanks .

Your welcome, thanks for watching

Thank you I appreciate you watching. Well in this circumstance my boss at this time hated fat on his top rounds. I was personally trained before working here to leave the cap on and trim little fat. Doing that you might be left with a couple pounds of trim for grind and some left over bits for stew or stirfry meterial. You want some fat for flavor which is why in a normal shop you wouldn't do it like this but it's hard to argue with the owner, lol.

I have another channel called the meat cutting academy.

Your welcome. Thanks for watching.

Thank you!

Your very welcome

no problem.

No problem, I hope it helps you find some great stuff

Hey, that sounds like an awesome story. I'm thinking those grids are township maps but the ones I'm use to seeing are 1-36 in a big block. If your on facebook, look me up Brian May. I can probably help you get it figured out.

I honestly don't use this app anymore. I've been using gaia gps and it's way better. I have some videos on it. If you have any questions on gaia after you watch the video drop a comment and I'll help answer your questions. I have a paid membership of $40 a year and I've been using it for about 3 or 4 years now. I have a discount price if $32. It has over 300 map layers Including a 1900 and a 1930 map.

Yea, it's funny how that works out sometimes. I'm going to upload a new video to my other channel called the meat cutting academy if you are interested.

Thank you. I haven't been there in a few years.

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.

Thank you

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

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.

I'm sorry I waited 20 minutes in que saying I was next in line. I sold my generator a few months back but I remember the Briggs and Stratton oil came with it. I don't recommend calling Oregon generators customer service. I hope this helps.

ngmdb.usgs.gov/topoview/ this should be a direct link. Go to "get maps" on the first screen. Should be easy to navigate. If not let me know and we will get you hooked up.

Hope that helps, consider subscribing if you haven't already. I'll love to have you on board. Have a great evening

@@DirtBandit Do you live in Georgia?

No, I'm in oregon

I'm not sure. Every state is different but I'd guess it is.

Thank you. I might be doing more soon. And posting on my dedicated meat cutting channel called the meat cutting academy

@@DirtBandit I love Boneless Ribeye Steak better

I know it can be. Just show willingness to learn hustle and drive and they will see the value you can offer. Keep at it if this is something you want to do. I quit because I couldn't keep doing it because it was hard to support a family of 4 on that income where I live so I became an apprentice union carpenter. Good luck my friend. Thanks for the compliment

Your welcome. Hope it helps

Glad i could help

I know, there probably is. The ground was super dry and I didn't have a lot of time. Im going to wait till a solid week of rain and go back with my large coil. There will be a part 2. Thanks man.

Thank you. Same here. It was very unique.

Thank you Danny!

Thank you Larry!

Those are just the available maps in the time line.

I didn't detect this spot as it is a state park. The last clip was of a friend of mine finding them in one of his spots, pretty awesome

I'll definitely have to check it out. Thank you.

No problem but ima say this if u plan on going to the rangers station the fire watch at the top of the mountain with the radio tower don’t take a 2 wheel drive truck u need 4wheel drive that far unless you park at what we called the rock garden with all the giant boulders laid out and kind of a road shaped pattern that is the best place to park and then go up on the Martha mine is further down the mountain towards the start on coyote Creek once you end up going past the horse ranch keep going straight up the mountain and then you should end up seeing a road on your left big wide open I forgot exactly how to get there but you got somewhere up that way and takes you towards Martha mine