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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1

Image 41.jpg
 
Fresh out of HS went to work for a company that makes cranes. First or second day on the job, an "old-timer" tells me, "I need to to go to sub-assembly and find Joe. Tell him I need the skyhooks." I walked to the next shop over, found the break room and had a snack.

After about a half-hour I wandered back to my station and told the old-timer, "Joe said you had to go get them. He doesn't trust me."

I grew up holding the flashlight for my dad, grandads and uncles.
I spent lots of time around blue collar types and a good bit of time working in the oilfield, before and during college.

I was out in the woods at the Aggie Bonfire cut and one of the Corp of Cadets brown pots tried to tell me to go find the left handed skyhook.

I told him I was an oilfield service tech on my off days during the week, so we teamed up to fuck with a freshman corp turd.
 
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On beef, it's a chewy piece of chuck cut to make it look like tenderloin, thus "mock tenderloin".

It's also called chuck tender, mock tender ... cut from the chuck/shoulder/subprime part of the moo.

View attachment 8372366
what he said,

we would cheat sometimes and seam out the gristle that is in the middle and cube them,


also, the steak everyone used to love, the Flat Iron, is on the top right of this chart,

Winn Dixie woud have us cut them like pictured and call it a Chicken Steak,

however if you split it , as in seam out the yuge peice of gristle between the 1/2's, it is a flat iron,


some of you old fukkers (said with love, since I am becoming an old fucker) may remember 7 bone chuck steats (cause the bone looked like a 7)


the chuck is below the shoulder blade, the mock tender and top blade are on either side of the 7,,


FWIW,, someone mentioned the cut the butcher kept,,,, that would be the Chuck Eye, a nice well marbled Chuck Eye is basically a Ribeye (since the 2 , chuck and ribeye, are divided at teh 8th rib up, (the loin has one the bottom rib, the ribeye is the 7 above it, the rest are on teh Chuck up to the neck


20yrs, journeyman cutter/meat manager
 
I was sent to find the "shelf stretcher", at A&P , many times until I put disappearing ink in their pricing guns. They never pulled that shit again.
The store manager wrote me up for doing it and then tore the paperwork up saying "I wish I had thought about that myself"

Because pics:
il_1140xN.2556351574_bzf0.jpg
when I was a lowly produce clerk, we were allowed, as long as the DM was not around, to have a radio on the back room,
learned to hide those things well,

anyhoo, had a guy as a manager (great dude) that liked disco, and I liked Punk/NewWave, so we had a bit pad for daily production (taht was never used) hanging on the wall, and I took a marker and wrote Disco Sucks,

got a write up, talking too, and once the offended manager walked away, the store manager says I think it sucks too and tore up my write up and tossed it in the trash,


good times
 
Flew over Caney Creek Lake a good whiles back. Got a brief and long range picture of it. Very impressive, especially how low it was flying. Found not have been more than 2000AGL
I lived in OKC in the early 80’s when they were developing the program and the STS would stop at Tinker AFB for fuel on the way back to Canaveral from CA. I got to see the STS and a shuttle fly over my house several times.

1710470137588.jpeg
 
what he said,

we would cheat sometimes and seam out the gristle that is in the middle and cube them,


also, the steak everyone used to love, the Flat Iron, is on the top right of this chart,

Winn Dixie woud have us cut them like pictured and call it a Chicken Steak,

however if you split it , as in seam out the yuge peice of gristle between the 1/2's, it is a flat iron,


some of you old fukkers (said with love, since I am becoming an old fucker) may remember 7 bone chuck steats (cause the bone looked like a 7)


the chuck is below the shoulder blade, the mock tender and top blade are on either side of the 7,,


FWIW,, someone mentioned the cut the butcher kept,,,, that would be the Chuck Eye, a nice well marbled Chuck Eye is basically a Ribeye (since the 2 , chuck and ribeye, are divided at teh 8th rib up, (the loin has one the bottom rib, the ribeye is the 7 above it, the rest are on teh Chuck up to the neck


20yrs, journeyman cutter/meat manager
I have a source for Prime 7 bone chuck. I get it about 2.5" thick, Dry brine it , smoke/sear it and feed it to people who would never eat "chuck roast"