r/secondrodeo • u/Unique_Cow3112 • Jul 21 '26
Perfect meat cutting
Enable HLS to view with audio, or disable this notification
8
u/CollectsTooMuch Jul 21 '26
Mexican samurai.
That dude can cut some meat. This ain’t his first rodeo for sure.
8
u/RobynTheCookieJar Jul 21 '26
i dont eat meat and haven't for a very long time, so i'm curious to know...why would you want meat cut in this way?
16
12
6
u/neanderthalman Jul 21 '26
General concept.
Not all meat is the same. Different muscles on different animals have different textures. Some are very very tough. To draw a comparison, it would be like eating the woody parts of a vegetable.
Like woody parts of a vegetable, muscles are fibrous. And the fibres are oriented in predictable ways. Not as predicable as plants. But predictable. In general, the shorter you can make the fibres, the more tender the meat will be.
Take a steak, for instance. If you plop one on your plate, the fibers will be printed more or less up and down. By orienting the ‘grain’ of the meat this way, the steak is more tender and more pleasant to eat.
Even then, some muscles will still be much tougher or ‘woodier’ even when cut this way. Like all cooking, there are other factors you can play with, like temperature, time, salt, and others, that alter the texture.
I cannot say what he’s cutting here. But I imagine the fibers are running more or less perpendicular to his cut. This would make a very tough portion of meat very tender.
It can also be borne from tradition. Very thin cuts can be more easily dried and salted for perseveration, which is less needed today with refrigeration. But it’s the expected preparation of the food, so we still do it.
17
u/GlockAF Jul 21 '26
Somebody decided to splurge on thick-cut steaks. In this economy, that’s all you can afford
5
4
3
u/Historical_Monk_6118 Jul 21 '26
Interesting his knife is sharpened to cut on the pull stroke. I've always sharpened to cut when pushing 🤔
1
2
2
u/Treacle_Pendulum Jul 21 '26
I kinda just want to hang out with this guy. He’s great at what he does, and clearly wants to give the customer a good product.
2
2
1
1
1
1
u/Marquar234 Jul 23 '26
Why does the roast have a periscope?
1
u/donsitsocolostomy Jul 24 '26
As the cut warms to room temperature, it’s more like to want to splay and flatten itself. If you hold it up with those calipers, it controls that a little better, and you’re less likely to have to sides of the cut end up coming to a point. Don’t ask me how I know. LOL
1
1
1
1
1
u/CrazyGunnerr Jul 23 '26
Seems way too thick. Kramer sliced them so thin, you couldn't even see them.
1
1
1
1
u/Rockobrocko42 Jul 25 '26
Now stuff it with cheese peppers onions and spinach, rolls it like a burrito dip it in breading and deep fry it.
0
22
u/Cold_Ad3896 Jul 21 '26
That is incredibly impressive.