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Post Info TOPIC: Lets Do Some Old School
apcowboy


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Lets Do Some Old School
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Lets do some old school for our young cutters that never seen this stuff and we old dogs can go down memory lane lol

I wish I had a dollar for everyone of those rounds I broke on the rail.

 



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Leon Wildberger

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that was good. takes me back to when i was breaking down whole rounds with bones in them every day. i am not that young

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apcowboy


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This guy broke his loin differ from what I was taught, At .40 on the time frame you notice their is no sign of a 25 cent piece missing off the large knuckle end of the femur bone. I was taught to put more angle on it so that when you broke it, a piece came off the femur knuckle the size of a Quarter. to get that when you broke it you were on the right angle. The British, American, German and French primal cuts all differ in some respects. So I guess with him being German he is using their form.



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Leon Wildberger

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FemaleCutter96


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Ha I remember learning that quarter thing also I was taught by two retired meatcutters and I remember that Leon!

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MMEIRING


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did anybody notice the knives that are hanging??
they look like needles....I don't know about anyone else but when my knives get like that they go in the garbage!

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masteryeti


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When I was starting out and I heard round steak was $.99 in the ad, I knew what I was doing all week. Cutting f'n rounds. Same with BI chucks. I could do it with my eyes closed, though.

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Burgermeister


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In the first video when he removed the aitch bone (I think he called it hip bone), he sure left a lot of meat on it. I would have first removed the outer part of the meat. I think it's called a scallop, oyster, or shell steak, but we've always ground it anyway, no matter what you call it. Just get under the seam with hook and knife and take it out clean. Then remove the bone, but again, take it out clean. I'm sure he knows how. Don't know why he took it out with a pound of meat on it unless it was to save time for the video. Only thing is, it takes longer in the end to clean it up. I think it's good to have the weight of the round to help pull away the meat on the other side of the bone. By you pulling on one side, the round pulls back on the other and the bone comes out clean.



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Big Beef


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He did leave a lot of meat on the aitch bone didn't he

brought back a lot of memories

and .99 rounds meant I was cutting 35-50 a day
.99 chucks meant 50-70 a day

one grand opening a few years back we ran .99 chucks and we cut 568 in one day
THAT SUCKED!!!!

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Joe Parajecki

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Burgermeister


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Big Beef wrote:

He did leave a lot of meat on the aitch bone didn't he

 It's a new cut. Bone in top round roast.



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Big Beef


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CarniceroLarry wrote:
 It's a new cut. Bone in top round roast.

 remember Bone-in Rump Roasts???

There is a cut no newbie will ever see in their lifetime



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Joe Parajecki

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J-Mansell


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I always thought it was just called an H-bone because it was the hip bone, when that was gone we just went to a bone-in round, then a boneless round, then we started charging for bones . REMEMBER WHEN BONES WERE JUST FREE!!!!

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Big Beef


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J-Mansell wrote:

 REMEMBER WHEN BONES WERE JUST FREE!!!!

 and we cupped up the bone dust from the saw for pet food

How about making bird balls???

Damn birdseed was all over the cutting room for months after



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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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apcowboy


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remember Bone-in Rump Roasts???

There is a cut no newbie will ever see in their lifetime

 

Wouldn't you like to watch a youngblood bone and tie one  LOL





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Leon Wildberger

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Big Beef


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apcowboy wrote:
Wouldn't you like to watch a youngblood bone and tie one  LOL

 I would laugh so hard I would probably pee my pants



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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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apcowboy


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and we cupped up the bone dust from the saw for pet food

How about making bird balls???

 

remember some of the old timers in my young days putting the bone meal in with the grind

 

had a Meat God once made me take the bird balls out of my case, said that name would offend the ladies of the church,  I came back later with suet bird rolls



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Leon Wildberger

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Big Beef


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I had to change the name "dog bones" on the tags because it could be construed that it is real dog
from that day on they were called beef bones for dogs

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Joe Parajecki

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i always just called them suet balls but people would keep asking for bird balls

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Traveling Meatman


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wonder if any women left that use to cook those heel of round roast or the pikes peak.

i always broke mine on the rail, lot easier to let the weight of the round help in taking out the bone.

if I did break one on the block, how many of you put your steel through the h bone hole to pull as you took it out. I found that way easier than using a hook



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i always liked to just pull it apart with my hand while skinning it off the bone with a boning knife but i have seen a few guys use their steels to loosen up the hole...ugh that sounds dirty

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Traveling Meatman


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it was a dirty business in those days lol but we never killed anybody like we do today



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Blockman


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i wish i could have started this business back when hanging beef was cut, i think i would have enjoyed it and know it would have made me a better meat cutter.



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Ken Johnson


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the way he pull the tip out would have got him fired in my hanging days, the cap was left on, the tip cut in roast and then trimed.  again as cowboy says, no fat no taste. if we cut steaks, which was only two out a tip. you took off one small roast, two steaks and spilt them into, with two pieces to a tray.



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Ken Johnson

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masteryeti


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I still take the bone dust out of the bottom of the saw home for my dogs. I make it down right a culinary delight! I mix the bone dust with some water, put it on a baking sheet and cook it for at 350 for about 15 minutes. My dogs love it! Every once in awhile we still get people asking for bird balls.

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Dalthyrian


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Lets Do Some Old School
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Great vids! There were two things that bothered me - he trimmed way too much in my opinion, scalping those primals, and he cut the cap off the inside... which I've never done, and would probably be bitched at by the owner for doing.

I never got to break down anything that size - just lamb legs. Every time I bone out a lamb leg and need to cut it into stew, I always break down each primal for fun, then cut it into stew :)



-- Edited by Dalthyrian on Saturday 20th of August 2011 10:28:33 PM

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Rob Maglione
Lena


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kewl videos...very different from how I learned for example if we left that much meat on the H (aight)bone we'd be shot lol and yeah we take the meat off the shank then remove the shank bone...his femur again VERY meaty soup bone compared to how I was shown...Depeneding we do or don't peel the knuckle and we still call the outside with the inner shank attatched a gooseneck...without the inner shank it's a flat lol..I have 2 old school German butchers schoolin me and the difference I really noticed here was knife technique...They are both VERY aggressive..As in NO MORE then 3 cuts to have your leg open ect lol

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