Meat Cutting: Weeks 3&4 (snow, falling steel and tri-tips)

Besides the days off on Monday and Tuesday of Week 3, everything went fairly well. It seems like my hands are getting used to the work. They are very sore during the first 30 minutes of cutting, but after that, I really do not feel the pain until I get off of work and try to hold my hands on the steering wheel of my truck. My fingers go numb, and I have to keep switching hands from the steering wheel to my knees (back and forth). I am still a very safe driver, even in the inclement conditions that arrived this past Sunday night.

I woke up Monday morning to about 2 inches of snow on the ground and a bone-chilling wind. It was a wake up call to remind us that it is late November and winter weather is not going to forget about us. Although I have heard that it is still over 60 degrees in Indianapolis.

I had to channel my previous experiences delivering newspapers to the remote, unmaintained roads of rural Clare, Isabella and Mecosta Counties in Central Michigan during harsh winter weather in the late 90's. The road that leads about 20 miles to our butcher shop is not maintained well during snow or ice. I averaged about 35 mph during my trek there Monday morning (55 mph speed limit). It continued to snow all day, and the ride home was just as slow. We had about 3 inches by the end of the day, and the winds created some decent-sized drifts. Fortunately, we did not get the severe weather that was experienced in the mountains of Eastern Oregon and Eastern Washington the same day. It continues to be very cold. Lows of 9 and -4 the last two days.

I only had to work Monday and Tuesday this week, as Thanksgiving break arrives a day early. Tuesday was pretty eventful. I was learning how to remove a hind quarter of beef from a different hook than we normally use. It involves lifting the quarter to loosen the tension on the hook, then using another tool to pry the hook from the beef, thus allowing the beef to be lowered to the table manually. As I was attempting my first removal, I got the hind quarter loose, and then saw a very frightened expression on my co-workers' faces. I heard a large "BAAMM" and felt a crazy pain in my head along with hearing a buzzing in my ears. I really did not know what happened, but I knew something fell onto my head. I thought for sure I would have blood running down my face, and I would need to go to the hospital. It was such an impact that I immediately started tearing up and water flowed from my eyes. I got my bearings back quickly, and realized that there was no blood. Just a large imprint of the 5 lb. steel wheel that allows us to manuever the beef on hooks throughout the shop.I could not stop laughing, although I was in pain. I was laughing at the terror that I saw in my co-workers' faces when it fell. They were so scared for me. It took about 3-5 minutes for me to get senses back enough to resume work. In the end, all I have is a small bruise on the top of my head. I will keep an eye on it.

Here are some pictures of me cutting out the tri-tip from a hind quarter. It is a cut of meat that became especially popular on the West Coast during the last 10-15 years. Word of it's flavor and lean make-up have spread to other parts of the country recently. It can be cooked as a roast, or it can be grilled with indirect heat. Because it is lean and could be a bit tough, it needs to be cooked slow to showcase it's great flavor and tenderness. It is generally a cheap cut, also. Below is a picture of the tri-tip along with a simple recipe:

Whiskey Tri Tip:

Use a rub of sea salt and black pepper to cover the tri tip.

Marinate the tri tip in a mixture of 1/2 cup apple cider and 1 cup whiskey for about 3-5 hours in the refrigerator.

After removing the tri tip from the marinade, roast in the oven for about 30 minutes or until medium rare (130-135 degrees, as the temp will rise to medium rare after it is taken out of the oven). Again, this is a lean cut of meat, and over-cooking will lead to dry, flavorless meat.

Let the meat rest for 5-10 minutes before slicing against the grain and serving with your choice of vegetable, etc.