Best video?? The meat looks like shit and the inhumane way the lobster is processed is absolutely abhorrent. I wouldn't have the restaurant pay me to eat that poor excuse for a gourmet meal. Shame on you reviewer.
Did it bother anyone when he was taking little pieces of the tenderloin on the steak when trimming?I about shot out of my seat. C'mon man that's the best part gotta be more gentle. Finesse is patience, quality is patience delivered.
Cheap labor bro... look how they ruined those steaks, look how they brutalized that poor lobster when they could easily put a knife through poor guys head, it takes 2 f'n seconds. How in the hell did this video get so many likes!?
These guys are not trained well. As you can tell maybe the management doesn’t even know about steaks. They just cook the meat and serve it to the customers.
Man that steak looks amazing. Just a tip from a woodworker, never stand to the side of the bandsaw like that when cutting, if the blade snaps, it will catch on the metal table. Depending on how it sheared, it could be sharp like a steak knife tip and run into your gut, impaling you with all that bacteria that was growing on the meat. If you sand with your body facing the teeth of the blade, it will run off the table away from you after it catches on the table. Take care friend.
Looks amazing... big glass of red wine... nibble on the bone a little after the meal... add in a touch of mashed potatoes with a few diced potatoes in the mash... fresh cracked pepper on a bit of lettuce spinach mix... and it all shared with an Asian Chinese "whale hunter" - I'm in... lol : food looks awesome guys! Great clip...
I've learned my cooking skills in the U.S.A.F., at a so called "Cook School" in Fort Lee Va.(Army), because at that time it was the best in the armed forces, some 60 years ago by the most fantastic and interesting cooks I've ever known because they LOVED their profession ! Simple rules; Use quality product, prepare it properly, Don't cook it until it's done(some residual heat will continue cooking), and present it in the most attractive manner you can. I will not criticize their method or presentation as each restaurant has it's own mantra as how fine dining should be, however I can predict with some accuracy that a dinner for two with an appropriate wine would be quite expensive, and cost with a 20% tip, approximately $180-200. Sid R.
Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus. I didn't see a wine list. Deserts are around $15 per. Salad $18 You have to remember it's NYC.
Totally agree with you. He needs to look again at his Chef skills- tearing a living creature apart is not acceptable, especially when you can kill it humanely with ease, and putting it on public display a really bad idea. Surprised Animal Rights activists have not targeted him already. Yet another boost for the Vegans and a colossal Home Goal the carnivores.
@@Minecraft-pj4hm yeah I think his way is brutal it makes me wonder how he deals with larger animals, but little do I know and I do not want to be the one that marks this person as evil and a target for Vegans, :)
This was certainly interesting, my preference would have been to leave a bit more tail on the steak including leaving a bit more fat on. I'm sure it would have tasted great but I prefer the steak a little less rare. I'd also prefer to cut the steak myself. Thing with these cuts over my life time is the modern habit of cutting off the steaks tail and lack of marrow in the bone.
The meat is already dry aged, all the flavor from the fat is already in the meat, you also had to remove most of it due to the bacteria that build up on it.
I gotta say, Guga on Everything Sous Vide has really spoiled me on cooking meats. Perfect doneness on the inside, no matter how you like it, and the best damn crust on the outside. Seeing it done like this made me think, "that coulda been better."
Some European restaurants do cut the steak for you, but the steak is like 2-3 times bigger than the one in the video. So I guess it is for sharing. But I agree, this is a big no no. I am a big boy, I can cut my own steak.
I sure got a good laugh out of that video!... As a 76 year old Chicago beef butcher, and restaurant owner, I would never let the fool breaking the short loin hold a knife again! The guy needs instruction or another job. By the way, we "broke" 1.5 million pounds of red meat (BEEF) per day, many times in the 1970's.
Been dry aging my own meats for many years in a spare refrigerator. My preference is 45 days of dry aging. It's the best beef ever with custom cuts. The left over bark makes the finest beef broth on earth, its intense. It's easy with these new dry aging bags & flims.
Now we talking!! Anything with steak I'm in!! Great job Chef Travel.. I love it.. The Rookie Chef supports you and will follow.. I do videos on my channel regarding steaks on a regular.. Much love to you.. ❤
yikes. they dismembers its limbs too while it's still alive. Most people have the courtesy to instantly kill it first through stabbing the back of the head.
I have intestinal dysmotility. I can't eat and digest food without getting severely sick and immense pain 80 %of the time. Binge watching these food videos have gotten me through countless surgeries and starvation periods. It's amazing to me that they satisfy my hunger. It's really hard to explain or for people to understand. I guess what I'm trying to say is just thank you 😊 😌
ITS SO MANY LATINO COOKS ITS KRAZY I WONT BELIEVE ERRYBODY IS 2 LAZY 2 WORK TYATS HARD 4 ME 2 BELIEVE I TRULY FEEL ITS A DIFFERENCE IN PAY THATS THE BOTTOM LINE MEANS ERRYTHING 2 A BUSINESS OWNER
6:30 I almost screamed at my screen why !!! First they removed all that rich fragrant flavorful fat and now this cutting it in little pieces , oh the horror
@Gappie Al Kebabi and i can just hear the screams of lettuce leaves as you tear them apart ruthlessly. carrots howling as you pull them by the hair, rip them out from their homes in the dirt
je me demande aussi pour cette façon de découper un animal encore vivant ; le sujet a été soulevé en Europe et il y a une loi pour la maltraitance animal.
Thanks for pointing me in the direction of a place I will never visit. What they did to the meat was all wrong from the get go. I agree with most of the comments in the forum. Ridiculous!
Cost per person: Parking: $55 per hour, easily 2:30 hours in the restaurant. Just for asking and checking the menu: $145 (charged when checking out) T-bone medium size: $435, and no-sides. Sides included like: melted butter, cilantro, bread slice, etc. Add $90. Extra virgin glass of water: $35 per serving; Easily, 3 servings. Regular Wine coming from any unknown and difficult country name: $120 per glass. Bottle: $850. Desserts: Typical hat size Mexican plate like, with a size bean chocolate cake: $ 85. Others: Service, waitress walking distance, wine storage, napkins washing, plates washing, used of serrated knife, Walmart forks, smiles, AC, windows view, etc: $250 Do the math: You were served
First of all, as a 40 year meat cutter I would have removed the Kidney fat then took off a little more of the chine bone. As you progress further down the Shortloin, you need to gauge how to cut the finale steaks, or you wind up with edible meat like this rookie has laying on the block.
Yeah but he will emotionally abuse his workers. Have you ever been fishing or anything in your life? Or do you just go to the supermarket? Haha. Idiots
Holy hell some of those cuts looked too be fully rotten lol. I've never eaten dry aged beef but my God the amount of wasted meat seems sacrilegious to me.
That’s not right and it’s called Palacos. It forms when you dry age and you have to cut it off. Think of it like a barrier between the meat and the air. I wouldn’t recommend eating it that’s why they cut it off
Just try it and see for yourself, every butchery sells dry aged meat these days. The taste of a good cut dry aged is really amazing. the trimmings you see cut off are almost never thrown away and can be used for making beef broth.
Ese bife esta crudo..frío..muy manoseado por el chef y además le quitan demasiada grasa..entiendo es su cultura y su método..aquí lo hacemos distinto y créanme es sabroso y jugoso. Salu2
Dry Aged Porterhouse maravilhoso, lagosta fantástica e um filet mignon de dar água na boca, tudo isso filmado com competência. Pena que a tradução automática do título deixou a desejar.
Here's a real American level for you, a complete cutting of meat, which will clearly reduce the time of the consumer thinking about what it means to eat tasty and quickly, in our absolutely difficult time, when everything and everywhere strives Forward)))The main thing that I personally like is one simple truth, everything ingenious is simple)))especially incredible combination, in one plate and seafood and beef !!! Bravo, just Super !!!
Beautiful looking steaks I enjoy this temp of cooking but I prefer mine to be more like mid rare instead of rare. I enjoy all the fat to be perfectly rendered and buttery not chewy white fat
@@pikapikacool Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus. I didn't see a wine list. Deserts are around $15 per. Salad $18 You have to remember it's NYC.
Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus. I didn't see a wine list. Deserts are around $15 per. Salad $18 You have to remember it's NYC.
The serrated knife is a Brazilian one !!! Mundial S/A is a Brazilian business group formed by the industry Eberle S/A, founded in 1896, and Zivi S/A, founded in 1931. Mundial produces instruments such as scissors, files and tweezers; Apparel accessories such as controls, rivets and eyelets.
Ok, after removing the steaks from the grill, you will want the steak to "rest" for 15 minutes, this allows the internal juices to reabsorb into the meat fibers insuring a juicy and flavorful steak. Since the steak is being cut before plating, it would make sense to stand the steak with the T upside down and use a boning knife to remove the meat from the bone. After this step I see once again my apprentice using the wrong knife to cut the steak...
Cooking vids with no music and no commentary are thee best...love this stuff. Just natural sound of the kitchen.
13:54 lol
I agree wholeheartedly.
Exactly
For an expensive steak at 20:00 it sure seems tough to cut with a serrated knife. You can even hear it ripping through the meat.
exactly what i was thinking
You do have a point there...
Damn straight. Looked way too tough for a good cut. Guess it’s all in the name.
@@mariomarquez5559 You can see the maker, Mundial, written on the knife.
.. and that was cutting with the grain!
I have to stop watching these videos,,, makes me soooo hungry! delicious video! :)
The best video ever on TH-cam. Why? No music. No unnecessary narrative. No idiotic pans and back and forth. Just men cutting meat. Bravo.❤
Best video?? The meat looks like shit and the inhumane way the lobster is processed is absolutely abhorrent. I wouldn't have the restaurant pay me to eat that poor excuse for a gourmet meal. Shame on you reviewer.
Did it bother anyone when he was taking little pieces of the tenderloin on the steak when trimming?I about shot out of my seat. C'mon man that's the best part gotta be more gentle. Finesse is patience, quality is patience delivered.
Cheap labor bro... look how they ruined those steaks, look how they brutalized that poor lobster when they could easily put a knife through poor guys head, it takes 2 f'n seconds. How in the hell did this video get so many likes!?
I'd be more concerned about the outer meat and fat parts that were not trimmed from the beef. You know, all the rotted bits...
These guys are not trained well. As you can tell maybe the management doesn’t even know about steaks. They just cook the meat and serve it to the customers.
you can go and show em then if you don't like it
@@Jose-em9qm no way Jose..
When that steak finished cooking I thought I died and went to heaven! 👍🏾👍🏾👍🏾
Never cut another man's steak
Agreed
it looks mediocre anyway.
Oh! Cutting the fat and char and tossing it aside just breaks my heart. So Sad.
I thought exactly the same. What a waste.
Why?
Learned a lot from this vlog….thank you😊
Yes , How not to cook a steak .
how not to do a perfect steak ;)
Man that steak looks amazing. Just a tip from a woodworker, never stand to the side of the bandsaw like that when cutting, if the blade snaps, it will catch on the metal table. Depending on how it sheared, it could be sharp like a steak knife tip and run into your gut, impaling you with all that bacteria that was growing on the meat. If you sand with your body facing the teeth of the blade, it will run off the table away from you after it catches on the table.
Take care friend.
The tastiest and healthiest food you can eat!
Looks amazing... big glass of red wine... nibble on the bone a little after the meal... add in a touch of mashed potatoes with a few diced potatoes in the mash... fresh cracked pepper on a bit of lettuce spinach mix... and it all shared with an Asian Chinese "whale hunter" - I'm in... lol : food looks awesome guys! Great clip...
Definitely need to try Dry aged Powerhouse Steak 🥩🥩🥩 with no bones in it.
我好喜欢这个频道的节目哦💖🌷💖🌷💖
Прям с языка сняла.🙄
对
@@АндрейМахалов-д3ч aa
Your videos are so fun to watch! The eyes rest
I've learned my cooking skills in the U.S.A.F., at a so called "Cook School" in Fort Lee Va.(Army), because at that time it was the best in the armed forces, some 60 years ago by the most fantastic and interesting cooks I've ever known because they LOVED their profession !
Simple rules; Use quality product, prepare it properly, Don't cook it until it's done(some residual heat will continue cooking), and present it in the most attractive manner you can.
I will not criticize their method or presentation as each restaurant has it's own mantra as how fine dining should be, however I can predict with some accuracy that a dinner for two with an appropriate wine would be quite expensive, and cost with a 20% tip, approximately $180-200.
Sid R.
Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus.
I didn't see a wine list. Deserts are around $15 per. Salad $18
You have to remember it's NYC.
how hard can it be to kill it before you rip it apart?
Not hard at all, I do it everytime I cook Lobster, takes 2 seconds.. what a shame.
Check out our channel for EPIC Random Recipes! 🍔 👍🏼
Totally agree with you. He needs to look again at his Chef skills- tearing a living creature apart is not acceptable, especially when you can kill it humanely with ease, and putting it on public display a really bad idea. Surprised Animal Rights activists have not targeted him already. Yet another boost for the Vegans and a colossal Home Goal the carnivores.
@@Minecraft-pj4hm yeah I think his way is brutal it makes me wonder how he deals with larger animals, but little do I know and I do not want to be the one that marks this person as evil and a target for Vegans, :)
These cooks are savage idiots.
Better flavor if you cook it while it can still scream!
good night I'm here to continue to support and stay connected thank you for sharing a good video, have a nice day🌹❤
This was certainly interesting, my preference would have been to leave a bit more tail on the steak including leaving a bit more fat on. I'm sure it would have tasted great but I prefer the steak a little less rare. I'd also prefer to cut the steak myself. Thing with these cuts over my life time is the modern habit of cutting off the steaks tail and lack of marrow in the bone.
Agree you don’t cut another mans steak. Plus the fat is the best part.
I love the fat if has been charred
I was sad when they were cutting off a lot of the good stuff 😢
The meat is already dry aged, all the flavor from the fat is already in the meat, you also had to remove most of it due to the bacteria that build up on it.
@@darrenboyer767 every single nice steakhouse does it that way
I gotta say, Guga on Everything Sous Vide has really spoiled me on cooking meats. Perfect doneness on the inside, no matter how you like it, and the best damn crust on the outside. Seeing it done like this made me think, "that coulda been better."
i agree
Most high end steak houses cook this way, and it’s delicious. Definitely worth a try if you haven’t had it.
@@MrNiceKnife I think most people have tried a rare steak
sous vide is better on pictures, but the texture is way off. sous vide make all meats mushy
日本🇯🇵からです🖐️ロブスター🦞大好物です😍肉🍖も、イイですね～😋美味しそうですね💓
You manage to kill that lobster with the last possible cut.
This video should be titled, how not to trim dry aged beef.
I thought the exact same thing... this dude should be fired
Those extra trimmed pieces are for the chef. Chef rules.
And how not to cut a lobster! $50 wasted on lobster
Bro I was thinking the exact same thing.
@@willienillie6337 lol ill pile em up in my pocket and take em home
เฝ้าบันทึกไว้ดู จะทำให้เก่ง เราจะได้ไม่เสี่ยง แต่สงสัย น้ำแกบวี่เจ้านี้ ทำเห็นจากนี้สุดยอด!
I like rare beef but this is just raw.
agree. Didn't even reach the blue point
exactly
Did you watch until the end?? They put it in the oven again before serving..
@@pikapikacool 18:39 It's still too raw for me.
When he put the steak back in the oven I blew a gasket! Lol!
It’s sacrilegious to cut someone’s steak. Let it be…The best experience is cutting your own steak to the bone!
Some European restaurants do cut the steak for you, but the steak is like 2-3 times bigger than the one in the video. So I guess it is for sharing. But I agree, this is a big no no. I am a big boy, I can cut my own steak.
Peter Luger started the tradition and every other steakhouse has carried it on
Yep, leave my cooked steak alone
At Peter Luger's they cut the steak for you
so your saying Peter Luger's, one of the most famous steak houses in the country, has been doing all wrong.
I sure got a good laugh out of that video!... As a 76 year old Chicago beef butcher, and restaurant owner, I would never let the fool breaking the short loin hold a knife again! The guy needs instruction or another job. By the way, we "broke" 1.5 million pounds of red meat (BEEF) per day, many times in the 1970's.
Been dry aging my own meats for many years in a spare refrigerator. My preference is 45 days of dry aging. It's the best beef ever with custom cuts. The left over bark makes the finest beef broth on earth, its intense. It's easy with these new dry aging bags & flims.
pics
OK THX I'MA TRY THAT
Myself as well. This looks tremendously over priced.
Wrap tightly in cheesecloth. Cold refrigerator. Change cloth daily. Amazing what it brings to the meat.
disgusting that's rotting meat from the amazon that's maggot infested
你应该是个专业厨师 而且是个有心人，谢谢你的分享。世界上有很多好吃的东西，不同的文化，不同的手法，不同的底层味道和文化。很难得有你这么开放思维的厨师。这个肉我是听说过 从来没吃过
Now we talking!! Anything with steak I'm in!! Great job Chef Travel.. I love it.. The Rookie Chef supports you and will follow.. I do videos on my channel regarding steaks on a regular.. Much love to you.. ❤
God damn
That lobster got decapitated while it is still consciously moving
yikes. they dismembers its limbs too while it's still alive. Most people have the courtesy to instantly kill it first through stabbing the back of the head.
Who else binge watches food videos? 🙏
I do
Me
I'm definitely going to that spot the next time if to NYC.
@@bugeye177 Definitely
I have intestinal dysmotility. I can't eat and digest food without getting severely sick and immense pain 80 %of the time. Binge watching these food videos have gotten me through countless surgeries and starvation periods. It's amazing to me that they satisfy my hunger. It's really hard to explain or for people to understand. I guess what I'm trying to say is just thank you 😊 😌
ITS SO MANY LATINO COOKS ITS KRAZY I WONT BELIEVE ERRYBODY IS 2 LAZY 2 WORK TYATS HARD 4 ME 2 BELIEVE I TRULY FEEL ITS A DIFFERENCE IN PAY THATS THE BOTTOM LINE MEANS ERRYTHING 2 A BUSINESS OWNER
My heart sank when I saw the butter fall off the lobster as he put it under the grill. How could this be allowed to happen?
6:30 I almost screamed at my screen why !!! First they removed all that rich fragrant flavorful fat and now this cutting it in little pieces , oh the horror
IKR!!!!
@тαρ мє αи∂ ѕєχ ωιтн мє Mia having unskilled workers and excessive waste is not a method
Shut up
I love your videos ❤ and I really enjoyed its.
dude ordered a porterhouse and received a t-bone 😂
@Gappie Al Kebabi You do know kebab is a non veg dish, don't you?
@Gappie Al Kebabi agreed..... delicious animals
@Gappie Al Kebabi and actually yes you can help it, you can change your name if you have strong enough conviction.... oh but that takes effort
@Gappie Al Kebabi and i can just hear the screams of lettuce leaves as you tear them apart ruthlessly. carrots howling as you pull them by the hair, rip them out from their homes in the dirt
@Gappie Al Kebabi tell that to their families. you monster!
We all saw that butter fall off that lobster tail, don't you dare think we didn't. 🤣
truth
Magnificent! I am glad I watched the video to the end.
Y'all need to show us the price so we know how many years we have to save to have a meal like this.
once they sell 2 of em
pure profit on the rest
$64 per person for aged porter house
thats not how you cook a good steak or seafood
@@angelalhirondelle9992 To each their own.
Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, ie. spinach, mac & cheese, asparagus.
I see why Fred Flinstone was so happy 😆
You know the cooks are eating well in this spot...
La souffrance du homard à partir de 9:18 est juste intolérable 🤬
Pourquoi une telle mutilation à vif ?
La barbarie à l'état pur ! 😞
C est ce que je me disais , il aurait pu le faire cuire bouillir avant ou quoi ..
je me demande aussi pour cette façon de découper un animal encore vivant ; le sujet a été soulevé en Europe et il y a une loi pour la maltraitance animal.
Ça souffle de regarder les cuisiniers pour comprendre le "professionnalisme"!
Une endroit à éviter...
de quelle barbarie parles tu toi? n'importe quoi
What bothers me (@20:07) it took ten swipes with a steak knife to cut through one piece of meat.
that sound was anti-ASMR
Didn't care for the guy cutting up the steak before serving it. Thats part of the joy of having one is that First cut.
Probably optional - just ask the waiter at the time of ordering, to present the steak uncut.
I can cut my own steak thank you!
Seems there were a lot of good bites cut off!!
😂😂😂😂😂
ผทเองจะเน้น เรื่อง สเต็กเนื้อ ก่อนใคร
@Nate dogg ถ้า เห็นร้านนี้ดัง จะเอาตัวแบบนี้(ดอ็ก ก็แปลว่า สุใชใหม่เคลียรด้วย
Ok แบบบาง ครั้งก็ไมเก่ง
Thanks for pointing me in the direction of a place I will never visit. What they did to the meat was all wrong from the get go. I agree with most of the comments in the forum. Ridiculous!
Muy bien excellent 👍👏👍❤️ yummy food delicious 😋👅
Yummy, that looks so good 😁
Chef cuts my steak, we gonna have a problem big time
Moron
YES!!! What a crime. I don’t go to a restaurant to get served pre-chewed food.
Cost per person:
Parking: $55 per hour, easily 2:30 hours in the restaurant.
Just for asking and checking the menu: $145 (charged when checking out)
T-bone medium size: $435, and no-sides. Sides included like: melted butter, cilantro, bread slice, etc. Add $90.
Extra virgin glass of water: $35 per serving; Easily, 3 servings.
Regular Wine coming from any unknown and difficult country name: $120 per glass. Bottle: $850.
Desserts: Typical hat size Mexican plate like, with a size bean chocolate cake: $ 85.
Others: Service, waitress walking distance, wine storage, napkins washing, plates washing, used of serrated knife, Walmart forks, smiles, AC, windows view, etc: $250
Do the math:
You were served
That is cruel, I know that lobster is cooked alive but tearing its legs off alive has got to be wrong!!!!
Horrible suffuring
You are supposed to put the knife straight through its head . That's the most humane way to kill it. SMH
Just out of curiosity, are you a pro choicer?
So many incorrect techniques going on there…
This guy from Cornwall said to put them in the freezer for a couple of minutes to knock them out before doing anything with them
Sehat selalu kak...mau ngumpulin temen2 yg hobinya makan disini 😂👍🔥🔥🔥🤗
Not me that place is run by idiots
Damn my mouth is watering for those steaks now... my tastebuds are going thru the roof.
I think the porterhouse steak in this video is more alike T-bone, since the fillet portion is kind of small.
yep exactly, they scammed the tourist with the camera
I thought that too
T-bone? Different cut. If the fillet portion is too small then it's an on the bone ribeye.
@@kiomansu you are totally incorrect lol ribeye is an entirely different cut of steak
Poor lobster was still alive :(
Is it so hard to kill it before cooking it? It sounds rude but that lobster didn't deserve so much pain :(
Yeah /:
More fresh 💪🏻
@@prodchronic bruh
@@joshdelrio5949 if you think this is bad you should maybe check out how animals in the wild do things
All by beauty ❗💯😍🤗😋😉New York ✨
First of all, as a 40 year meat cutter I would have removed the Kidney fat then took off a little more of the chine bone. As you progress further down the Shortloin, you need to gauge how to cut the finale steaks, or you wind up with edible meat like this rookie has laying on the block.
i can see all the mistakes as a 1 year home meat cutter , such a waste of ingredients
Agreed. This guy's knife skills are really bad. He wouldn't last a day on the block.
Bro these guys are a disgrace
Look at how over cooked that lobster is
Like it’s great presentation to leave it in the shell lol
熟成した感じが素晴らしいね。食べてみたい。
Cutting off fat is a no no. Treating a live lobster like that is disgusting and not necessary.
Gordon Ramsay would so not approve of the way they handled that poor lobster :(
I went looking for your comment just so you know ☺️👌🏼
@@williambrown1801 happy to oblige 😊
Yeah but he will emotionally abuse his workers. Have you ever been fishing or anything in your life? Or do you just go to the supermarket? Haha. Idiots
Who is Gordon Ramsey?
@@MasterEggroll i hope you stay away from hunting
Holy hell some of those cuts looked too be fully rotten lol. I've never eaten dry aged beef but my God the amount of wasted meat seems sacrilegious to me.
Вы абсолютно правы
That’s not right and it’s called Palacos. It forms when you dry age and you have to cut it off. Think of it like a barrier between the meat and the air. I wouldn’t recommend eating it that’s why they cut it off
Just try it and see for yourself, every butchery sells dry aged meat these days. The taste of a good cut dry aged is really amazing. the trimmings you see cut off are almost never thrown away and can be used for making beef broth.
Waoo Pork is the most delicious food in the world, success for your Bussiness.
THAT BEEF IS STILL RAW OMG
I think I heard it moo when it was cut.😂
Never had a dry aged steak before. Makes me uneasy. Also the brutal life of a lobster. The cockroach of the sea. Ripped apart while still alive.
MY favorite of all the king of Steaks
Ese bife esta crudo..frío..muy manoseado por el chef y además le quitan demasiada grasa..entiendo es su cultura y su método..aquí lo hacemos distinto y créanme es sabroso y jugoso. Salu2
Lo súper tunean al bife, después te queda el hígado en la mano.
AMAZING CHEF.DELICIOUS THE WAY IT WAS PREPARE.
Out of this world fantastic food.
RAW!!! YOU CAN COOK IT AND STILL BE JUCY I DO IT ALL THE TIME!!!
this restaurant is amazing. the plate presentation is first class.
Dry Aged Porterhouse maravilhoso, lagosta fantástica e um filet mignon de dar água na boca, tudo isso filmado com competência. Pena que a tradução automática do título deixou a desejar.
Here's a real American level for you, a complete cutting of meat, which will clearly reduce the time of the consumer thinking about what it means to eat tasty and quickly, in our absolutely difficult time, when everything and everywhere strives Forward)))The main thing that I personally like is one simple truth, everything ingenious is simple)))especially incredible combination, in one plate and seafood and beef !!! Bravo, just Super !!!
Привет Америке ! Люблю ваш канал , смотрю с удовольствием ! Как же у вас классно и еда всегда вкусно ! like
Strait just fire on the meal..dam that steak looks so good. My mouth is watering...
That porterhouse is rockin! 🤤🤤🤤🤤🤤
Those lobsters looks tasty af
When they sit you down at the table and serve you this meal, that is when you realize you are an apex predator.
I like my steak rear but that was still raw
Yeah that was definitely raw
Im agree with you, that steak still too raw
Yesss still a bit too rare for me but I would have eaten it anyway lol
I like my steak that raw, bit It looks cold insider. To be perfect It must be' 50 Celsius (more or less 110 F) inside. Those steaks looks cold.
Is rear and it´s OK
Во время съемки ни один краб не пострадал.
*The meat looks so delicious*
Beautiful looking steaks I enjoy this temp of cooking but I prefer mine to be more like mid rare instead of rare. I enjoy all the fat to be perfectly rendered and buttery not chewy white fat
Hot cooked fat, bad but tasty.
For the prices they are charging they should be using some better quality Salt.
How do you know how much they charge?
Look like garlic salt 🧂
@@pikapikacool Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus.
I didn't see a wine list. Deserts are around $15 per. Salad $18
You have to remember it's NYC.
Porterhouse for 2 $130, Lobster $12, Baked Potato $10 each, Other sides $15 to $17 each, i.e.. $14spinach, $15mac & cheese, $17asparagus.
I didn't see a wine list. Deserts are around $15 per. Salad $18
You have to remember it's NYC.
The serrated knife is a Brazilian one !!! Mundial S/A is a Brazilian business group formed by the industry Eberle S/A, founded in 1896, and Zivi S/A, founded in 1931. Mundial produces instruments such as scissors, files and tweezers; Apparel accessories such as controls, rivets and eyelets.
THAT STEAK IS ALIVE
no, but the lobster was disected alive
never tried one of these! what's the cost for one?
I thing its alredy 100 or 2020 dollars
@@dananty5343 2020??
200 dollars xddd
200 for raw meat
@@dananty5343 ahh that makes more sense haha
熟成は優しくなる😊
旨くなる😋不思議ですね！
Можно было и не показывать ,как живому лобстеру вырывают клешни.
Меня тоже это покоробило но от того что мы сделаем вид что ноги у лобстера сами отподают когда созреют для пищи люлишкам мы гуманнее не стали
at first i thought they were gonna serve up that steak super rare but then it went in for a second cooking and thats when i fell in love!!
Me also. That poor thing was trying to block the blade. That hurt My heart.
*One of my favorite dishes,the Florentine steak.Must be cooked on the grill and rare.*
There you have it thats how john likes it
@@thedriza297 be nice
But they didn't cook it on the bone.
Steaks need charcoal, not a jet burner…….🥩🔥. But the vids are great as always
Steaks are good under broilers but OUTSTANDING over charcoal! 👊🏾👊🏾
I like mine WELL DONE! I don't play that half cooked mess, but you eat yours the way you want.
Was he planning on actually cooking the steak? He leaves all the guts in the lobster and that is gross.
Not some place I want to eat thats for sure
It wasn’t guts,it was the ROE,(eggs) and it’s delicious,akin to Caviar
Steak is cooked, you eat your steak overcooked probably
Ok, after removing the steaks from the grill, you will want the steak to "rest" for 15 minutes, this allows the internal juices to reabsorb into the meat fibers insuring a juicy and flavorful steak. Since the steak is being cut before plating, it would make sense to stand the steak with the T upside down and use a boning knife to remove the meat from the bone. After this step I see once again my apprentice using the wrong knife to cut the steak...
So you like cold steak? Besides, those are dry-aged, you didn't see a bunch of juice running out when they were cut, did you?
It Is unlawful in Germany to cut the hummer alive. Put them first with Head in bolinig water.The Steak looks yummy and tasty.
The wastefulness in preparation and the crudeness of the recipes makes the whole spectacle deplorable
Its not like you could afford to eat here anyway, go and critique
Mcdonalds or places like that, you are more used to that type of food.
simply amazing food and service, we’ll be there in a couple of months 😊
American lobsters and steaks are among the best in the world.
The way they trimmed the -tbone steak with the point of fat still on them was killing me
They we supposed to be Porterhouse, not T-Bones in the first place... Those were not Porterhouse size tenderloins on either of the two steaks...
The whole time I was getting anxiety while he was cutting the beef.