Up & Down Fore Par Ep67 "Flip cuts a chicken, MM Am/Pro Slam? Joe C. Tal...

Meat Cutting Creations S2 E1 "Memorial Day BBQ Chicken Breast Marinaded ...

Meeting Meat and Meat Cutting Creations "The 12 Days of Christmas Holiday Special Part 1"

   I had a great time filming an episode of MCC with my daughter as part of this moths series of holiday specials. We prepared a cordon bleu meal. There was lots of fun and learning for all involved. Why we chose the cordon bleu for the MCC episode below was it is a perfect way to get rid of leftover ham and cheese platters on the 3rd or 4th day of Christmas. You do not have to follow the recipe as we did here any ham and cheeses you have will work. Ham, Cheese and chicken go very well together no matter the types. I would suggest using a Dijon mustard if you use mild cheeses. Here we used bleu cheese and Jarlsburg Swiss so we did not use mustard. Let me say the meal was delicious. So much so my daughter woke me up at midnight wanting to raid the fridge for some more. Something I normally do not allow but this meal was certainly an exception.
 

Safety tips for Parents

     As a father, I have been given a radiating warmth of pride in my daughters interest and budding abilities learning culinary skills. At such a young age It can be difficult for a parent to allow ones child to work with foods such as chicken or eggs. I also have had these difficulties but found by letting my daughters behavior, interest and proficiency dictate the level of tutelage I give. Despite  my own fears and reservations, we have found a happy medium. This doesn't mean letting your child delve where competent makes eliminating danger easier. It actually makes it harder and increases the risk. So, as your child grows working with food you will have to be more vigilant. You must watch closely to make sure your child adheres to food safety, repeat the instructions and why often. Always wash with them several times while handling food and remember they want to know the right way.
     Children can pick up many of these things very quickly but though they know how to bread chicken they will forget not to put there hands on there face and so forth. This is why i'm stressing again repeat what and why as often as necessary  and shock them with a loud reprimand if you see the soiled hand going towards the face or mouth. No need for words here, you do not need to disparage them in anyway. What they are doing is natural however thunderous whoa! h..... um em stops them in there track. A startle is much better for your child then salmonella. Then calmly, right after is when you should again repeat what not to do and why while taking them to wash their hands. 
      One more tip I would like to provide is to begin knife training early. I'm a learning father so take it for what it's worth. I found the best way to repeat the important safety aspects  handling a blade can start long before a child ever holds one. What do I mean? How can that be done? Well, by using product such as play dough that can be cut easily buy a plastic mock up knife a child can start to build the necessary dexterity to eventually use a knife. More importantly as a parent you can show them the proper techniques  for making different cuts. You can show them how a knife should be held for slicing, dicing, boning, carving even oh to properly use a cleaver without any of the risk. This method also allows you to show your child how the subject of the cut should be held or not held. The eagle claw method for dicing and carving, the far hand lateral method for boning, and the no hand clever method are a few of these. Now, I do not allow my daughter to use a blade. She does not have the dexterity or temperament as of yet. How ever she has successfully boned specific cuts of dough from plastic bones. Like a high school anatomy class i have mocked up (using different color dough) the flesh, tendons, and fat. She is able to remove just the flesh using proper boning technique and the far hand lateral method.  She also always uses eagle claw on close cuts with a plastic knife now simply from repetition.

     I will be writing further articles on this subject and methods.look out for them in the future!

Rosie's first appearance on Meat Cutting Creations

MCC episode #9 Cordon Bleu

Bottom Flat MCC Video

Beef: Bottom Flat Video from Meat Cutting Creations

    Here is an early video from Meat Cutting Creations breaking down an bottom flat into a bottom round roast, rump roast, bottom round London broils, Swiss steaks, stir fry, round cubes, and stew. Hope you enjoy! Remember breaking down meat saves money!

Szabo

Bottom Flat

The Versatile Clod

Why I Love The Clod

By: Phillip Szabo
November 2018

      The Beef chuck located at the front quarters of the cow consists of the shoulder blade simply known as the chuck, the upper arm known as the shoulder clod and the neck. The front of the cow is much fattier then the rear. This is because the rear does the majority of the work and the front is used primarily for stabilization. For stabilizing the front end the work is done mostly by  the clod. This makes the clod heart a unique front end cut. 
      The clod heart is lean enough, when trimmed, for grinds at about 93% lean. Grinding the whole clod heart without trimming generally gives you about 85% lean ground/minced chuck. This relative leanness also makes the the clod heart great for London Broils, thin shoulder steaks and cubes for kabob meat. Also, this part of the cow makes an excellent roast. Though these shelf cuts are as lean and no tenderer than their round counterparts they tend to have a little more good fat. This equals flavor. 
       The other sub primal of the clod is very tender and well marbled and extremely tasty. The section is called the top blade. It runs along one end of the clod heart and connects to the upper shoulder part of the chuck. Often referred to as the poor mans' tenderloin it is a prized cut by all in the meat cutting trade. Why? Simply, it's the tastiest tender cut of beef. It does have it's pitfalls for the average consumer. An uneven line of sinew runs through it and has silver skin covering both faces of the piece. Some shoppers may be deterred  by this but for a tradesman prepping this sub primal into perfect cuts is old hat and quite amazing. The top blade is generally cut three ways. Included are the flat iron steaks, top blade steaks (poor mans' tenderloin and left whole for a Texas top blade roast.

Our Favorite Clod Cuts

   I particularly enjoy two specific cuts from the shoulder clod the most from all others:

    I suggest the the Shoulder London Broil from the clod heart. It cooks easier and is tastier than a top round London Broil. To retrieve this cut from the primal first separate the top blade from the heart following a seem you will find between them.(facing as photo above) Next you will notice a separation on the top half that connects to a flap. Remove that clump of meat between itself and a small flap on the top end of the piece. Then you will trim down the clod heart. I personally leave an 1/8 inch of fat on the top (the top half is actually the bottom of photo below) when preparing at the store. At home I tend to remove most of the fat leaving just the flap connection at home as to be able to remove the silver skin. Now, following the same seem you used removed the top blade, face the side.  Then using the same angle cut steaks to desired thickness and enjoy your London Broil.

    My Second Suggestion is the top blade steak which is also known as the chicken steak. This is the best overall piece on the cow in my estimation and many meat cutters would tend to agree. How one would go about obtaining these is very straight forward and simple. Taking the top blade you have already separated from the whole primal you are simply going to trim the whole piece of fat and silver skin. I generally make a pass or two removing most of the fat. Then taking a boning knife  I slip the blade under the silver skin and using about a 10% angle upwards making sure the silver skin is taught I slide the blade the length of the top blade. This removes the silver skin while leaving all that fantastic meat underneath.  On one side of the top blade you will notice a notch of hard sinew. This is where you face the piece. Then slice the whole length into steaks. The thickness you cut will vary depending if you are making poor mans' fillets or cuts for chicken fried steak. I suggest 1" cuts for fillets and 1/2" cuts for chicken fried steak.

    I hope this short look into the unsung, versatile and delicious Clod primal finds you well. Please leave your thoughts and experiences trying this piece of the cow in the comments below. I would like to invite all of my readers to pose suggestions on other cuts, live stock, recipes and all things meat I can delve into for future articles. 

Gutten Appetite til next time,

Szabo the Butcher

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Tried and True Tips for Roasted Boneless Pork Loin

Roasting A Your Best Ever Boneless Pork Loin

       It's been awhile since my last article. I have been working on many projects and haven't put out as much as would have liked of late. Today I'm going to share some solid tips to help you roast the juiciest, tender pork loin you will ever make. I can't take full credit for these tips as much of what I divulge has been passed to me from my Father. He has perfected roasting this cut over the years through trial and error as well as adaptions. I'm sure these insights will find you well.

Prep:

   First, you will take your cut and note the weight. Next, check your fat cap you will want it to be at least 1/4 inch along the top but no more than a 1/3 inch. Trim any extra fat and put aside to freeze for other uses. Now, diagonally from on corner to the opposite corner score the fat cap approximately half the depth of the fat. About 1 1/2 inches on both sides of the initial score slice diagonally end to end . Work all the way across the whole of the fat cap. Mirror and repeat this step from the opposite corners eventually leaving you with a diamond pattern on top. Lastly, season with a favorite dry rub.

    I personally use a mix of sea salt, sweet paprika, parsley, onion powder, and garlic powder.

Cooking:

1. Preheat oven to 350 degrees

2. With a hot pan using proper sized tongs (do not puncture the flesh)sear the entirety of the loin. 10 seconds or so on all sides until the whole loin turns grey. You do not need to brown it that will happen in the oven. The goal here is to cortarize the outside in order to hold the juices inside the meat. This is the best way to fully cook your pork without drying it out. Of course today you do not have to have your pork completely well done because of the evolution of farming practices virtually eliminating trichinosis. However, Cooking it well this way has proven to actually be the tastiest and most tender method.

3. In a shallow pan or corning ware lay down stalks of celery in rows. Place the loin fat cap up on top of the celery. Raising the meat with this method cooks it more evenly and seperate the pork from it's drippings. There won't be much drippings since you have seared the pork prior. Still, there will be some and you dont want the pork sitting in it during the roast. Another pleasant aspect of this tip is the celery adds a savory aroma to the roasting process. This is very inviting and will wet your families appetite. A small nuance but a large effect and is as important as flavor and presentation when making the best pork roast of your life!

4. Place it uncovered in the oven already preheated to 350 degrees for 25 minutes per pound. This is a well done method and really no need to check internal temperature. Seriously do not puncture the meat with a thermometer as it will negate the searing step and needlessly dry out a section of your loin. If you are someone who doesn't follow directions well you should know the earlier you check temperature the drier the pork will become. So just don't. Instead calm yourself with this old German rule of thumb. Once the aroma of the pork and celery fills the adjoining rooms to your kitchen (doesn't really work with galley kitchens) it is pretty much done. This will happen in the last 10 or so minutes of the roasting. Remove and let rest for 12 1/2 minutes.

Enjoy:

   Pork loins go great with fingerling potatoes, beat salad, sauerkraut, and red cabbage. Choose your sides to compliment your rub. This is an easy meal during the week for an active family. It's hearty and high protein. With the left over wrap the pork well and the next day slice it for amazing sandwiches. You will be beside yourself when you see how tender and juicy it remains. 

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A go Fund Me for other Projects

As some of the readers here know I am engaged in other projects so I set up a go fund me to help Me bring my Documentary the Truth About Colonial Linden to completion. If you enjoy my blog consider a donation if possible. If not possible I hope you will share the link below.

Thanks Much,

Szabo

https://www.gofundme.com/the-truth-about-linden-documentary