Description
This lesson compares the traditional square-cut chuck with the modern approach used to create smaller, more marketable beef cuts. Dr. Gregg Rentfrow demonstrates how to locate and remove the shoulder clod by following the shoulder blade, elbow joint, and natural muscle seams. The video also identifies the shoulder mock tender, sometimes called the Scotch tender, and explains why its appearance can be misleading. Although it resembles a tenderloin, the mock tender is better suited for slow-cooked roasts.
Carcass to Cut is a practical meat-cutting series featuring Dr. Colt W. Knight of the University of Maine Cooperative Extension and Dr. Gregg Rentfrow of the University of Kentucky. Follow along as they break down beef, pork, and lamb carcasses into familiar retail cuts using simple tools and step-by-step techniques. Designed for farmers, processors, students, and meat-cutting enthusiasts, the series makes meat cutting clear, practical, and approachable.
View all 27 episodes in the Meat Cutting School: Carcass to Cut playlist:
https://www.youtube.com/playlist?list=PLeiaOD-wUNSI
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