Appreciation post: My mentor in Boise showed me the right way to break down a shoulder clod

I keep seeing new folks at the counter sawing across the grain on clods, which just wrecks the texture. He taught me to follow the seams and separate the flat iron and top blade first, which keeps everything tender. Do you have a specific cut that people always seem to butcher wrong?

2 comments

2 Comments

the_derek3d ago

That flat iron trick is a game changer. I see the same thing with brisket, people just hack at it without separating the point from the flat first. They end up with a pile of shreds instead of proper slices. What's the most common mistake you see with breaking down a whole primal?

dakotal193d ago

Oh man, not finding the natural seams first!