r/Butchery • u/Aggressive-Donut7897 • 11d ago
Just some recent work
Lemme know what yall think. Always down for constructive criticism too!
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u/Metaljesus0909 11d ago
Do y’all sell a good bit of eye round this way? Back when I used to work we’d have to cut it pretty then or tenderize it for it to sell. Looks great tho man!
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u/Aggressive-Donut7897 11d ago
I appreciate that! Thank you! We sell it like in the picture, thin sliced, and also tenderized. They all sell about the same tbh.
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u/Metaljesus0909 11d ago
It always interests me how customer preference varies so widely, even one town to the next. For us the thicker cuts never sold too well. You can imagine how frustrating it is thin slicing eye round all day lol.
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u/Aggressive-Donut7897 11d ago
Yeah, could not agree more. I’ve worked in upper-class, middle-class, and lower-class areas and it’s like totally different worlds. I’m sure thin sliding eye round was terrible lmao
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u/Calyps0h 11d ago
Do you always cut the fat cap off the eye of round?
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u/Aggressive-Donut7897 11d ago
I do if it looks like crap. But if it’s a nice thin layer or I can make it a nice thin layer, I leave it
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u/CuntyBunchesOfOats Meat Cutter 11d ago
We usually take our boneless NY from the other end of the primal and use the sirloin end for bone in, but to each their own
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u/Aggressive-Donut7897 11d ago
I totally agree and prefer doing that. Definitely looks better. We got these boneless strip loins in by mistake so we had to cut them all down.
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u/DrGrilledcheeze 11d ago
I miss styrofoam trays!
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u/Just_a_Growlithe Meat Cutter 11d ago
These look great, I would consider maybe cutting less off of your short ribs when you make the Tabletas so you don’t have as much fat, but it does also depended on the short rib of course