As a butcher "wannabe," I love the instruction; thank you. I save up my trim for ground beef. Any instruction on how to balance the fat and lean content would be helpful. Right now, I'm just guessing, but I would like to do better than guess. Thanks again.
That's so awesome! Thank you so much for watching and for the nice comment :-) To be totally transparent I don't have a ton of experience grinding my own meat and ratioing the fat content. I am a big fan of guesstimating 😂 My suggestion is to keep your meat and fat separate (if possible) prior to grinding. Then depending on the weight of the meat that you have, calculate the percentage of fat you'd like, and then use that weight of fat in your mixture. We love 80/20 beef over here, so I'd start with 20% fat first, and then adjust up or down depending on what you like. I hope this is helpful :-)
Retired and living in Spain, i found cutting meat (or is it butchering meat?) really relaxing. I'm a 5 min walk from the largest indoor market in Spain and i just buy slabs of meat and practice haha. I of course eat what i buy too. Anyway, enjoy the content, why you all don't have more followers is beyond me. Keep up the good work =) Ahhh and i see the filipino flag in the background...You know how much flak i get whenever i go through Passport control and they start talking to me in Spanish (my last name is Spanish) and i'm like sorry i don't know Spanish hahah...and to be fair i don't even know Filipino (parents a Ilocano) . =P
You’re out there living the dream! That’s so awesome! Thank you so much for watching and for the compliments and encouragement :-) my Lolo is Ilocano! I totally feel you on not understanding the language 🫠
Strip loin is my favorite cut, and it's the only large piece I ever buy with the intent to butcher it myself. I've never cut the double-muscle end the way you did here, and I really like what you did. I usually just cook that end whole as a roast, but I'll definitely be trying what you did next time I find a whole strip loin on sale.
First of all, your username is too good 😂 and thank you so much for watching! It’s seriously cool that I was able to share a new technique with you! And we’re excited for you to try it out yourself! Do you have a go to method for preparing your strip roasts that you’d be willing to share? I’ve never cooked one myself and would love some pointers :-)
@@TheBartenderAndTheButcher I don't do anything too special. I trim and salt it the night before and let it sit in the fridge over night. The next day, I make a wet rub with oil, fresh rosemary, fresh thyme, minced garlic, and black pepper. I friggin love thyme, so I go heavier on that than the Rosemary. Then I slather the rub on all sides, tie the roast up to make it as round as possible, and roast it at 250 Fahrenheit for about 20-25 minutes per pound until it hits around 125. I sear it at the end with the broiler, then tent it with foil and let it rest for 30 minutes. Ideally it'll end up around 135 before slicing. I suppose searing it first before roasting might be a better idea, but I always forget to do that.
Coincidence. I did one of these from Sam’s Club two weeks ago. I used a custom made six inch hunting knife I’ve had for 35 years.all I’ve done to that knife is use a steel or a cotton buffing wheel. Like buttah.
Thanks for this excellent video--it's the one I've been looking for when it comes to cutting a whole strip loin. I'd watched a bunch and felt there had to be a better way to deal with the sirloin end and I will do mine the way you did yours. I've been breaking down whole chickens, beef tenderloins and pork loins and enjoying it, but....when I break down whole pork spare ribs to get St. Louis-style ribs. something's getting lost in the translation. So I guess I'm hoping you'll do a video on that,, as well as breaking down a whole beef rib strip. Thanks again.
Thank you so much for watching and for the kind words! I'm super excited for you to try the method out for yourself! I'll have to look into the pork spare rib thing and add that idea to our docket, thank you for the suggestion :-) As far as the beef rib we actually do have a video on that and it's the very very first one we posted lol. So the quality of the video is a little different, but everything that's covered in that video is still how I do it. I'm not sure if links work in comments, but here's the link to that video if you're interested :-) th-cam.com/video/yzuWy0Axzn4/w-d-xo.htmlsi=cYiwq0DjR6Duf683
@@TheBartenderAndTheButcher Thanks. I will check out that earlier video. One of my challenges is that we live in Nicaragua and I have to order my meat from the butcher in Spanish. Thanks again.
I ended up with 2 thick steaks, 5 "regular" steaks and 5 thin steaks, so 12 total :-) and a price breakdown video of this exact strip loin will be going up in the next few weeks on our channel! The price for the whole strip was right around $130 total
New York strip was my absolute favorite cut as a butcher and still is to this day. I like everything you said, but the one idea you had about cutting thin steaks by pressing your hand on the side where you're cutting makes me nervous. If you're skilled with a knife like a chef or butcher, then I think this idea works. I've done it myself. But unless you have that skill AND a very sharp knife, I can easily see someone really cutting themselves badly like that. Not trying to hate on you, just thought I'd throw that out there. One method we would do a lot if someone wanted thin cut steaks, we would par-freeze the loin and then cut it. When it's just slightly frozen, it will still cut and will help with the stability of the meat itself
It's such a fun piece to cut, right! Thank you for watching! It's nice to get feedback from others who also have experience with meat cutting :-) You do make a good point and the overall safety of the matter is super important. I appreciate you adding context there
Keep doing it! You will be a channel that will grow over time for sure!
Thank you so much for your encouraging words!!
As a butcher "wannabe," I love the instruction; thank you. I save up my trim for ground beef. Any instruction on how to balance the fat and lean content would be helpful. Right now, I'm just guessing, but I would like to do better than guess. Thanks again.
That's so awesome! Thank you so much for watching and for the nice comment :-) To be totally transparent I don't have a ton of experience grinding my own meat and ratioing the fat content. I am a big fan of guesstimating 😂 My suggestion is to keep your meat and fat separate (if possible) prior to grinding. Then depending on the weight of the meat that you have, calculate the percentage of fat you'd like, and then use that weight of fat in your mixture. We love 80/20 beef over here, so I'd start with 20% fat first, and then adjust up or down depending on what you like. I hope this is helpful :-)
The little double tap on the meat😂😂
😂😂😂
👍A sharp knife not only works better but a sharp knife is also the safest knife! ✌
You know it!!! 🤘
“Time to go walk the dog” 😂
The to do list never ends!! 🤣
Found you thru the butcher wizard!!
So happy to have you here!! Thank you for checking us out :-)
Do a chuck roll next!
A chuck roll is definitely on the docket! Just need to free up some freezer space first 😅Thank you so much for letting us know what you want to see!!
Retired and living in Spain, i found cutting meat (or is it butchering meat?) really relaxing. I'm a 5 min walk from the largest indoor market in Spain and i just buy slabs of meat and practice haha. I of course eat what i buy too. Anyway, enjoy the content, why you all don't have more followers is beyond me. Keep up the good work =) Ahhh and i see the filipino flag in the background...You know how much flak i get whenever i go through Passport control and they start talking to me in Spanish (my last name is Spanish) and i'm like sorry i don't know Spanish hahah...and to be fair i don't even know Filipino (parents a Ilocano) . =P
You’re out there living the dream! That’s so awesome! Thank you so much for watching and for the compliments and encouragement :-) my Lolo is Ilocano! I totally feel you on not understanding the language 🫠
Strip loin is my favorite cut, and it's the only large piece I ever buy with the intent to butcher it myself. I've never cut the double-muscle end the way you did here, and I really like what you did. I usually just cook that end whole as a roast, but I'll definitely be trying what you did next time I find a whole strip loin on sale.
First of all, your username is too good 😂 and thank you so much for watching! It’s seriously cool that I was able to share a new technique with you! And we’re excited for you to try it out yourself! Do you have a go to method for preparing your strip roasts that you’d be willing to share? I’ve never cooked one myself and would love some pointers :-)
@@TheBartenderAndTheButcher I don't do anything too special. I trim and salt it the night before and let it sit in the fridge over night. The next day, I make a wet rub with oil, fresh rosemary, fresh thyme, minced garlic, and black pepper. I friggin love thyme, so I go heavier on that than the Rosemary. Then I slather the rub on all sides, tie the roast up to make it as round as possible, and roast it at 250 Fahrenheit for about 20-25 minutes per pound until it hits around 125. I sear it at the end with the broiler, then tent it with foil and let it rest for 30 minutes. Ideally it'll end up around 135 before slicing. I suppose searing it first before roasting might be a better idea, but I always forget to do that.
@boredtiredandcranky6584 thank you!! This is super helpful and I’ll be keeping this for future reference! And thyme is certainly elite
Coincidence. I did one of these from Sam’s Club two weeks ago. I used a custom made six inch hunting knife I’ve had for 35 years.all I’ve done to that knife is use a steel or a cotton buffing wheel. Like buttah.
Oh dang! What are the odds?! And wow thats SO FANCY 🤩sounds like a glorious cutting experience
Thanks for this excellent video--it's the one I've been looking for when it comes to cutting a whole strip loin. I'd watched a bunch and felt there had to be a better way to deal with the sirloin end and I will do mine the way you did yours. I've been breaking down whole chickens, beef tenderloins and pork loins and enjoying it, but....when I break down whole pork spare ribs to get St. Louis-style ribs. something's getting lost in the translation. So I guess I'm hoping you'll do a video on that,, as well as breaking down a whole beef rib strip. Thanks again.
Thank you so much for watching and for the kind words! I'm super excited for you to try the method out for yourself! I'll have to look into the pork spare rib thing and add that idea to our docket, thank you for the suggestion :-) As far as the beef rib we actually do have a video on that and it's the very very first one we posted lol. So the quality of the video is a little different, but everything that's covered in that video is still how I do it. I'm not sure if links work in comments, but here's the link to that video if you're interested :-) th-cam.com/video/yzuWy0Axzn4/w-d-xo.htmlsi=cYiwq0DjR6Duf683
@@TheBartenderAndTheButcher Thanks. I will check out that earlier video. One of my challenges is that we live in Nicaragua and I have to order my meat from the butcher in Spanish. Thanks again.
About how many streaks did you get total and about how much did it cost total?
I ended up with 2 thick steaks, 5 "regular" steaks and 5 thin steaks, so 12 total :-) and a price breakdown video of this exact strip loin will be going up in the next few weeks on our channel! The price for the whole strip was right around $130 total
New York strip was my absolute favorite cut as a butcher and still is to this day. I like everything you said, but the one idea you had about cutting thin steaks by pressing your hand on the side where you're cutting makes me nervous. If you're skilled with a knife like a chef or butcher, then I think this idea works. I've done it myself. But unless you have that skill AND a very sharp knife, I can easily see someone really cutting themselves badly like that. Not trying to hate on you, just thought I'd throw that out there. One method we would do a lot if someone wanted thin cut steaks, we would par-freeze the loin and then cut it. When it's just slightly frozen, it will still cut and will help with the stability of the meat itself
It's such a fun piece to cut, right! Thank you for watching! It's nice to get feedback from others who also have experience with meat cutting :-) You do make a good point and the overall safety of the matter is super important. I appreciate you adding context there
I agree as a home butcher and after cutting myself with a new butcher knife (not too badly) I invested in cut resistant gloves.
@@ralfkramden9291 very smart!