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Is there a part two? so we can see how you seperate the point from the flat?

This is my second day looking at stuffed pork tenderloin recipes. This is the first stuffed pork tenderloin recipe that actually used at a tenderloin.

That's five minutes I'll never get back.

Im hungry 😢

Thank you for your well thought out and explanatory visuals.

Fantastic! Thank you 😊

“The first thing you want to put down is ….(reaches for the cheese😂😂) the seasoning 😂😂

where the bone is, is that the coppa muscle?

Absolutely loved this video. Super informative

You didn’t take off the membrane on the brisket. It’s pretty important that it’s removed.

All that water that will come out of that spinach is not good. Wilt it down first, squeeze out the water, and then add it.

Thanks so much for all this education.. I suddenly have a new interest in wanting to be a butcher now-

I think that you did an amazing job. My only complaint would be to lose the watch. The shop I work in, the health inspector would not tolerate that for a second. The bacteria is a lot worse than you would think.

Excellent! Thank you.

And he destroyed the ribs lol there’s barely any meat on the ribs. No shiners!

City Chicken = Old School haven't heard that one since Sunday suppers in the 80s.

Where i work they have chuck, sirloin, round, lean...then the market grind. By far market grind is the best...don't sell as well because people are now use to the tube mess that comes in and stays red for months !!!!! Market grind one day and it's out!!!!

I didn’t know they were called baby back spare ribs. I thought it was baby back loin ribs

Oh my, please stop touching the meat and then handling everything else.

"here I have a select graded rib" "watch as I cut this open to a prime rib"...... what, do you have some magical power to make something a better grade when you cut into it? do you realize what you said is ironic and idiotic? I worked in a meat room for 9 years. I have been battling people about the culture of coming up to the meat counter and asking for a prime rib when they dont want prime graded beef. Its called a RIB ROAST. and you could get a choice graded RIB ROAST, a select graded RIB ROAST, or a PRIME graded RIB. ROAST. 'lemme get a prime rib' for some reason means 'give me a choice graded rib roast' and I WILL get to the bottom of why this happened. Its a total farce of our society.

Learned something new

These kind of cooks are why I quit eating out! This guy cleaning his hands on his apron, and ignoring basic food prep rules shows he doesn't care if you get sick or not.

Thank you for the easy to follow and understand tutorial. I would hate to mess up this beautiful, expensive cute of meat before I even got it on the smoker. I hate wasting meat of any kind. Thank you!!

Choice Prime Rib? Huh?

Thank you for showing the knot in detail, very helpful

Excellent video ! Now I know what I'm doing today!

Wiping your hands in the back of your jeans, is not very hygienic is it, 😫

This helped out last year cause the darn stores are now getting greedy, so they want 21 dollars to tie it for you, seriously how stingy can you be, all my life this used to be done automatically, now I would be losing 3 pounds of meat or do it myself, so thanks for the video..I did it last year and doing a 7 bone this year.

The gloves from the raw pork go in the spinach can be deadly cross contaminated

Choice prime?

Watching you swing the bone on the band saw had me worried

Thank you VERY much. This is like the ninth butcher video I’ve watched today looking to see exactly where my favorite fajita meat comes from… the 7 Bone. Moved to the East Coast and we’re having a hard time finding the cuts we grew up with because, we are learning, every place uses different names for the same cuts and or they cut the meat differently. So I figured if I know where the cut I want comes from then I can explain it to my butcher better. Thanks again. Subscribed.

Could you demonstrate where the bavette or sirloin flap steak is located? Thanks

Ur not supposed to wear any thing like watches any of that except a plan band

Man i wish i could jump in there and show you how its done.. shouldve explained tou cut the roast on the 2nd vertebrae I may be able to tell you a couple tips if you would want them!

Looks good but surprised with the cross contamination, touching raw pork then using the same gloves to grab cheeses, spices and other ingredients is disgusting. That’s how you get someone sick for sure

Thank you sir for this video, it's just what I have been looking for to show the butcher shop exactly what I am after

Mmmmm! Ham on a bone!

We can hear your prompter.

Ah, this brings back memories. Used to work on a fabrication line. They'd saw off the loin end, and we had to do 33 loins in an hour. Boning out the loin ends rate was 99/hour. The tenderloin would pull right out of the loin, completely intact after one cut. I later worked in a grocery store in the meat dept. The manager had me bone out a loin end to prove I could do it. Of course he didn't make me do 99. I didn't mind the job; it becomes automatic after a while. It allowed one to think while working.

great lesson!

I saw the twist x 3 that was great. Pulling string from where and to where while you slide knot and second string from fingers is not so clear. So maybe the entire sequence x3 would have been clearer.

prime or choice?

worst video ever. using a picture diagram worked better. Your method gave a slip knot every time..

Preparations was were unsafe and gross 🤢 you crossed contaminated everything spinach cheese

You talk about cutting against the grain but you never showed an example of what the grain is and how to cut against it.

125'c for how long? It'd be useful thank you

I am currently learning this knot at work, but a lot of times it'll slip out and undo. I don't tie the knot twice only once, so maybe that's the problem. What do you think, sir?

Thank you

I am a Cajun. We don't say Tasso Ham. We just say Tasso, or Fat Tasso when using the shoulder like in this video. We do make multiple kinds of Tasso. Turkey tasso to me is better than pork. Any, the chef did a good job.