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This was super fun to watch. I just trimmed my Strip loin and think I removed too much fat cap. I knew better but over thought it I thinnk

Thank you for taking time to show your method on Strap Loin. I wish i had watched this years ago as I always cut the steaks and then trim. I think I may over trim as i try to avoid the hard gristle. Do you have a preferred cooking method for these steaks?

It's awesome to know how to cut a whole boneless loin saves lot of money

Thank you for this content, excellent!

Or . . . you could take the plastic off in the sink.

Perfect…just going to look for whole loin roast. Very helpful & informative video. I used to prefer a ribeye but lately in more inclined to like a nice NY. Seems the NY has a more even texture & cooked properly a more even tenderness. You gave some good advice in what to look for in a whole loin roast. Now hope Costco has some. Thank you

This is great! I'm about to cut my first whole ny strip loin. Very, very helpful! I saw some others, but this one gives a lot more info in a shorter video.

That be a Great menu selling name for a absolutely fabulous rib-eye steak 🥩 the name you used when you said these are what your steaks should look like when you cut very very Non steak house 1" to 1/1/4 , the Bulldozer rib-eye steak. Again thanks for doing this for us. Alberta Canada

You can have an epic bbq with that 1 roast. Great video tutorial.

What type/brand knife are you using?

Can you recommend a knife to do this?

I dig what you do and who you are. You totally learned me on cutting a whole loin. I’m a blue collar artisan like yer self. Love my American friends.🇨🇦🇺🇸

Thanks.

Excellent

Good tips. You really care about your meats. Looks like saving money. Thanks

Sorry I turned out after you called the myoglobin “blood” for the 5th time.

This guy is an idiot.

2:30 you could keep the fat on mine I like it

Too much talking,good 5 min video

What do you ask for when you want them whole like that? A whole rib roll? Rib roast?

Here in Texas we’ve got a store called HEB, and they’ll periodically have select and prime ribeye on sale. I went today and asked the butcher for two whole select rib roasts. Came home with ~40 lbs for less than $150

Great video!! Thank you, learned alot

How long do you thaw it out before trimming and cutting?

Nice!

Why do most butchers leave the silver skin (or that tough fatty strip) on a strip steak? I know this is an amature question, but I would love to understand the reasoning.

WOW......How clueless are you. You destroyed that rib with your clumsy cutting. 0% knowledge, You're embarrassing

You're correct when you said it's cheaper to purchase this way and cut the meat yourself. This was a good refresher because I haven't done this in 40 years and with the high price of meat now, I will be getting back into it.

What kind of grinder do you have?

I like the cut to stuff the chops.i usually use the end cuts to cure to make canadian bacon

There is no blood in the package. That red liquid is in fact protein breaking down from the mussel tissue.

Service counter requires work. Thank you for making th3 fufll cut

Good video

All that trimming is flavor,they only do that in restaurants for appearance

Great job

Do you think you could do a video on meat combinations you use for making burgers? Are there combinations you like, are there particular types of meat that don’t work well in your opinion?

Thanks for sharing your talents. Learned so much from you! Hook em horns! 🤘🏼

Aiguise ton couteau merde

You should always take a video of you taking a bite out of each one and then telling us the difference.. 😢 but I still enjoyed your video

Also I wanted to say thank you I did subscribe I want to see you get to 5,000 as well but quit cutting off the fat If the customer doesn't want it let them tell you because I actually go in and look for the fattiest piece of pork beef or anything else so that's just a tip for you again there's so many of us that are on the carnivore or keto diet and we look for all that fat The fattier the better..

You got to leave the fat on I'm carnivore / keto we love the fat ❤

Hey what about bone-in chops? Just started watching your video so you may address that.. but just from the beginning I already know I like you and thank you😂..

Stir fry round chunks stew meat cubed steakes bottom round roast rump roast grinds,

Nice you have a link on what tools you use

I am new to this and i have 2 questions 1 what kind of knife is that called 2 is it really illegal to have stir fry on any day other than stir fridays

There is only 1 rib in a short loin and it is toward the tail of the tenderloin. When you pull the tenderloin from the short loin it creates marks from the transverse processes (t-bones). They are not rib marks. The only rib mark there should be is in a strip loin on the rib end. That’s the 13th rib.

Great Video! Very informative. thank you… subscribed.😊

What a great video!

My preferred thickness & doneness: > Dry Aged Superprime (kobe, wagyu): Black & Blue, or Sashimi, as thick or thin as I can afford. > Dryaged Prime: 2" thick, Rare > Regular Prime: 1.5 thick, Rare > Choice: 1-1.25" thick, med-rare, or reverse seared sous vide. > Select: either 0.75-1" thick med, or Steakum (basically cut & pounded thin then frozrn, then flash seared med on plancha). Failing that, stewed (carbonade flammade, burgundian beef, pot au feaux, et al)

Conroe? I am in Conroe across from The Woodlands. Conroe is kind of funny how it’s shaped. Anyway, welcome to Texas.

Where you been??