Way too much trimming. This is how you do it for the supermarket shelf. Where the average buyer is pretty ignorant about beef and doesn't realize that the fat is where the moisture and flavor come from. Then they buy one and complain that strip streak is dry. LOL
Having been a chef i agree. If i was not cutting deer and hogs when i was a kid with my dad on kitchen table i would probably trim like this. Looks like he need a few months of cleaning out bone bins then maybe give him a real knife for the job at hand. Proper tool for the proper job.
Finally another LEFTHANDED chef!!!
Thanks i just had to do this at work and im in the bathroom watching this
@KLYDE nah it’s because i was only shown once a few months ago lol
Those trimmings tho... Could post under : Ground beef - what to use and where to get it!
I was waiting for you to cook the steaks
Itz_brite_bomber TIK TOK it says how to CLEAN...not how to COOK. Lol
How many times do you want to flip that meat?
Hence the term tossing your meat. LOL.
Expertise
Where to buy a whole striploin like that?
Sam’s Club or Costco is a good start. You should have a local butcher shop somewhere near you.
@@jasonroberts3383 Thank you, Jason.
And when you buy it don’t trim all the fat off
Great job
doestn't know how to remove the backstrap
So you're just gunna leave all that silver skin on?
Way too much trimming. This is how you do it for the supermarket shelf. Where the average buyer is pretty ignorant about beef and doesn't realize that the fat is where the moisture and flavor come from. Then they buy one and complain that strip streak is dry. LOL
If you're looking to purchase beef top loin steaks, you'll find a crap ton of exceptional bargains here:
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Chefs don’t have the same cutting skills like a meat cutter has
Having been a chef i agree. If i was not cutting deer and hogs when i was a kid with my dad on kitchen table i would probably trim like this.
Looks like he need a few months of cleaning out bone bins then maybe give him a real knife for the job at hand. Proper tool for the proper job.
a true cook never crosses arms...nothing but an amateurs
Sloppy butcher! Should wipe the meat dry before cutting into it. Look at the blood on the cutting board.
Its not blood its Myoglobin
NEVER take advice from a chef on cutting meat. Chef's cook, MEAT CUTERS/BUTCHERS cut meat. This chef is wasting meat.
Was gonna say he’s wasting meat myself lol I’m no butcher either but I knew it😂
ummmm.....take all the fat off????
Russ Ramos it’s all sinew from the chain side
Thats all the flavor when you cook it.
Russ Ramos its chewy also. Doesn’t render down.
Sinew sucks
I eat every speck unless it's bone. I too hate to see the fat trimmed!!