How to break down a whole Top Round or Inside Round: Money Saving Technique

foreign [Music] what's up everyone [Music] we are back again for some money saving uh techniques what I've got here is a hole inside round or top round cost me about 288 a pound this is about 25 pounds we're going to break this into a few different things it's pretty easy so let's get started so first and foremost you want to get off some of this excess fat use a thin long knife you can use a boning knife fillet knife and like a scimitar I like this is kind of in the middle I like it I watch a lot of videos with people cutting these suckers up and nobody saves the fat but we're gonna save the fat because we are going to render it down into some beef Tallow to use for cooking later so to clean off this fat you just slide the knife right onto the skin you really don't want to get any red on there red is green is what they say red is green you can feel around there's some thick spots foreign there is a cap on here I've been contemplating on whether I want to take it off or not may take it off we'll see you can feel where the Fat's really hard that means it's thick so you don't have to be you don't have to go so shallow you got some room so there is a little bit of red on there but I'll actually clean that up before I render it all out the bottom has some more little chunks kind of like isolated areas but there is a there is some fat and silver skin to be taken care of in silver skin you can't do anything with fat and make it into some delicious Tower peace Tower and carve some of that or cut some of that stuff up into like a stew meat if you have a grinder you can make ground beef out of it [Music] these little tight spots are where like a boning knife or a fully type knife could come in the handy book all right so that's about it's cleaned up and we're gonna do it not a not a lot of waste so as you gotten everything off what exactly is the silver skin bruh you can't ask me questions without me being prepared to answer them be prepared at all times I mean it's like a sinew I don't know technically what the silver skin is a good question all right so I'm gonna cut this straight down here and that's like a roast tie it up and roast it up so we're gonna take a little more off of this do out of that and okay Square this off [Music] [Music] [Music] foreign so these are good for broiling I like it fast and hot you can dry season them you can marinate them a lot of people like to take this cap off I like to leave it on I've been I was contemplating on what I wanted to do I like a little bit of fat left on mine a lot of people clean them up completely um it's not really my thing cook a medium medium rare I'm medium rare or less personally but they do really really really well marinated they are a tougher cut of meat so you have to treat it accordingly foreign one this thick you know you may want to like do a slow brace but I like them thick so that's them got a roast some London broils whoa and then uh we'll chop this stuff up for like a stew meat a little braising and then this fat will render down to make some Tallow all right see you next time foreign getting all the red off that's all that I'm throwing away out of that 25 pound uh roast inside inside around 25 pounds that's it animate beef Tallow out of that I did a bunch of stew meat a bunch of London broils which I can you know turn into stir fry or whatever the hell down the road as well but that's just how I cut them to package them and that's the Tallow after it's been cooled down probably got about a cup maybe a cup and a half

Channel: The Foodie Realtor

Views: 2,109

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Id: -Bs7kyXO-X0

Length: 11min 24sec (684 seconds)

Published: Wed Nov 09 2022