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That’s just chef way. We don’t have to agree but that’s wild.

You took nearly all the fat cap off. That non-usable pile is usable.

So lean you lost all your money by taking away the flavor

As a carnivore this video isn't for me. 4 ozs? please give me a break! Technically it's brilliant but I'm not afraid of fat or protein in large amounts.

Thank you for this! Specially at minute 8:00!

I e spent all morning trying to learn the best way to trim a prime strip loin. We’re having a roast for Christmas and steaks for later. The nerve end will be stew meat or steak tips. The comments justified what I was thinking while watching this video. All I knowns this is not what I will be doing. He should have clarified his purpose at the beginning. It is not to breakdown the meat into ny strip steaks.

this video shows you how to waste 40% of the strip loin

If I served one of those of those steaks to my customers, they would make me eat it. An NY strip should be 12 to 14 ounces and have a good fat cap to bring out the best flavor. With your cuts the best I could do is use them as filets.

He hacked up that strip loin!

So: how to make tiny steaks out of nice big ones.

No-loin, loin!

4 ounce? I grill 16 ounce rib eyes on my grill

What is this? The only thing I trim off is silver skin that's it. You trimmed off all the flavor.

You DESTROYED that loin and gave misinformation while u were at it.

Looks like a nice place that you work at.

What did i just watch? He ruined it all for god sake

Beautiful job of destroying a beautiful cut of meat.

Why wouldn't you leave some fat on? It is a steak after all.

Rather: Ruining a New York strip loin with Chef Bob

This is a hack job and what not to do folks get you fired.

He wouldn't be cutting meat at any restaurant I've worked at ,been one time and handed the veggies to prep.

Unusable aka silver skin fat and meat use for stir fry ,burger, chilli or what have you

What did I just watch? The fat is key to a delicious steak, man. The tail is the most flavorful part of the steak.

Worst cutting ever!

what a waste! I just cut them up and cut off some of the fat and cooked up.... he's wasting so much good food! Fat is food!

A lot of whittling to remove any natural flavoring, (fat). I have never been served a denuded strip steak in even the best steakhouse restaurants. As a master butcher, I prefer to hand trim each steak as they are sliced. Better value, more flavorful steak.

This was brilliant, thank you for a great and complete tutorial on the breakdown! I'm grateful to have found it!

no lemon juice?

👨‍🍳

Why not soak them in six gallons of brine. That way you could be even more wasteful with water and salt.

Not a very useful recipe when we don’t see it finished off and served.

I would not recommend flipping it with a tray or plate as this recipe has a significant amount of hot oil which could splatter you or run down your arm when flipping, VERY DANGEROUS.

Great job Bob!!!

Hi Bob! I Love your pasta! Thanks for the tips! :)