Good grief people~ all you have to say is THANK YOU! Guy decides to produce an easy to follow video for the layman at home, & well OVER HALF the comments are griping/correcting/chiding or downright insulting the man~ unbelievable...almost. *Raising my kids, I found an effective, non-demeaning way to remind them that someone was trying to do for them & it's beyond rude to complain or over correct that person. Example; child comes in & says "Ewww! That's gross, I'm not eating THAT!" Mom or Dad respond "All you have to say is Thank You, since someone's earning, shopping, preparing & serving you dinner. All I want to hear is thank you~ or silence." They figured it out fairly quick. Thing is, kids have to be taught manners & common courtesy. Most of us in these comment sections are likely adults....right? Riiiiiight.
My Dad was a meat cutter. He died at the age of 87 six years ago. I miss calling him from the market with meat questions. He was a great Dad. Taught me a lot. I just happened by your podcast today. You brought me happiness and memories of Dad. So I will be following you and getting my refreshers from you on meats and cutting. I have Dad’s knives and it appears they are the same as yours! Thank you for your podcasts!!😊
An excellent educational video on buying the entire striploin vs precut. This is definitely the way to go especially if you're like me you prefer a thicker cut
@@adifferentkindofcut you’re teaching made me confident going into it. The steaks came out awesome! Thanks again for taking the time out to teach us all how to confidently get the job done!
@@kylemoore907 What is called purge? That was unclear. The myoglobin or something else, just not blood. Why wouldn't you pour the whole thing down the sink, or into the trash bag? It is definitely biodegradable. Just curious.
I always leave the sirloin for someone else to manage. Life is like a steak. You get the ribeye and the top round. The top round is leaner, like a week day. The ribeye is how you start a weekend. Sirloin is like a bad day.
It went better than I thought, only problem was the knife, I used a chef's knife, only one I had big enough, sharpened it, but half way through it was getting dull. Used a boning knife for the fat. I think I need a new knife, any suggestions?
Great video -- great job of close-up shots of cutting the steaks. Can you include what type of knife you are using. I can tell it is a Boning knife, what size and brand? If is generic - it's nice to know so people can see that an inexpensive knife can cut as well as an expensive one. Thanks!
Thank you, would you recommend cutting the fat off the one I got and I use an Air Fryer a lot vs Oven and raining can't grill. Do you have a video on how to cook one of these? Thanks
Awesome tutorial. Thanks. The liquid in the bag is not blood. (All blood is drained before hanging and being broken down into sub-primals.) The non-technical name for the liquid is purge.
I'm brand new to this so if I sound ignorant, please excuse me. It looked to me like the entire grind part is about 90% fat? Is this going to be ground beef for burgers?
That was great. I’d love to do something like that. Saw a cryo-vac like that @ my local Costco, but it was ribeye and I prefer the NY strip like you have demo’d here.
@William Francis wow, your prices are much better than ours here in Kalifornia. I've wondered if it is more cost effective going this route. I'll have to do the math.
I talked to the costco butcher and he confirmed he could get me a cryovac of NY beef. When it comes back into stock. LOL. Gotta love the “build back better” maroons in charge. Maybe after the holidays….
I work in the meat dpt at a Costco and you should be able to get a cryovac package of just about any cut of meat they have in the case. Just wave one of the guys in the dpt down and ask. They should be happy to get you anything you need.
@@Nicklopez81 Thanks. They did. I got a nice NY prime. I asked for the fattiest one they had and he delivered. I swear it almost looks like Wagu. Just over 14 lbs and I cut out 13 steaks. $203 out the door. It's great!
Its been a year, so not on this one, but these videos are really going to help me feed my family on a tighter budget, so thanks for that. But what I kept asking myself watching this is, how much did the whole piece of meat cost per pound, how much production did you get out of it... ten, I think big strips and some stew meat, and how much was a big strip streak in the meat counter at this time... a little math and I could know ho much savings is in this process.... A LOT
That was my thought, exactly. Well, we all have gifts. Some are trimming meat, others are something else, few (these days) seem concerned with the 'a penny saved is a penny earned' point of view.. You must be an old-timer.
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.
@@adifferentkindofcut thank you. So is it okay to trim off the strip of fat that includes that hard tissue? I know it sounds like a dumb question, but I personally hate having to cut away that strip of tough tissue when I eat a strip steak
@meehanasap absolutely cut that shit off lol. If you're the one cooking it and not trying to sell it, cut it off before cooking it. Your company will appreciate it
1. Get it out of the cryo bag. 2. Flip it fat side up. 3. Cut off 2 decent roasts from the sirloin side. 4. Cut the rest into steaks. 5. Trim the steaks and roasts. YOUR DONE IN MINUTES. Wasted time doing all the preliminary trimming and still have to touch up cuts.
Could have used some detailed explanation about what kind of knife to use. It's size. Why this knife rather than any other? How to hone it on a steel. What brand, and why? How knife should be handled and treated. How do you choose which Crovaced Strip Loin is best in Costco or wherever?
Put it in the sink, cut the bag off, rinse the myoglobin off the bag so it doesn't rot and stink. Put the bag in the trash. Rinse off your loin. Pat dry with paper towels. Trim. Square off the end. Cut into one to one and a half inch steaks. Wrap the steaks in paper Ziploc or cryovac. Put in freezer. Done. Why you got to make something so simple complicated?
@@adifferentkindofcut I should gotten A divorce when the wife first acted up but we had kids and property but she passed away in A car accident when the kids was young and that's when life got tuff
Good grief people~ all you have to say is THANK YOU! Guy decides to produce an easy to follow video for the layman at home, & well OVER HALF the comments are griping/correcting/chiding or downright insulting the man~ unbelievable...almost.
*Raising my kids, I found an effective, non-demeaning way to remind them that someone was trying to do for them & it's beyond rude to complain or over correct that person. Example; child comes in & says "Ewww! That's gross, I'm not eating THAT!" Mom or Dad respond "All you have to say is Thank You, since someone's earning, shopping, preparing & serving you dinner. All I want to hear is thank you~ or silence." They figured it out fairly quick.
Thing is, kids have to be taught manners & common courtesy. Most of us in these comment sections are likely adults....right? Riiiiiight.
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My Dad was a meat cutter. He died at the age of 87 six years ago. I miss calling him from the market with meat questions. He was a great Dad. Taught me a lot. I just happened by your podcast today. You brought me happiness and memories of Dad.
So I will be following you and getting my refreshers from you on meats and cutting.
I have Dad’s knives and it appears they are the same as yours! Thank you for your podcasts!!😊
This was an excellent tutorial! I've always been intimidated by the NY strip. I think I'll give it a try now. Thanks for the video!
An excellent educational video on buying the entire striploin vs precut.
This is definitely the way to go especially if you're like me you prefer a thicker cut
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This was a great quick video that explained everything very well! Thank you!
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I have no idea why TH-cam put this in my feed but it was really entertaining and actually very relaxing. Good job
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Good tips. You really care about your meats. Looks like saving money. Thanks
Great video. I especially like the explanation of the difference in each end cut. Sirloin vs. rib eye.
Glad you liked it!
Thank you very much for this! well done!
Perfect video for what I was looking for. Thanks!
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That help me out a lot because I like buying a whole loin didn’t really know how to cut it up. Thank you.
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Everyone should learn how to do this. You absolutely appreciate the steak a lot more. Great job, brotha!
Thanks I agree. Plus it's really easy to learn how. Just need a sharp knife
@@adifferentkindofcut you’re teaching made me confident going into it. The steaks came out awesome! Thanks again for taking the time out to teach us all how to confidently get the job done!
Great Video! Very informative. thank you… subscribed.😊
Thanks I appreciate it
Very nicely done. Thanks.
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Keep up the good work, just found this channel but loving these videos! That knife seems sharp as fkkkk goodness I need one lol
Thanks
Thank you for the lesson.
My pleasure!
Great knowledge and knife skills
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Great job
Learned a lot! Good video. Also, where did you get your shirt? Nice
thanks! very easy to follow.
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Actually, the easiest way is to drain the juice (myoglobin, not blood) into the sink.
Yeah, it’s called purge. Not blood.
@@kylemoore907 What is called purge? That was unclear. The myoglobin or something else, just not blood. Why wouldn't you pour the whole thing down the sink, or into the trash bag? It is definitely biodegradable. Just curious.
it’s best to throw myoglobin in the garbage, not down the drain.
@@remidurant4802 Why?
@@boblehmann1644maybe the fat content which is bad for build-up on the pipes but just fill your sink with hot water and detergent before draining
Very informative video!
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Thank you so much! After what I paid for ribeye in Kalispell, Montana, yesterday, I need to learn how to cut my own danged steaks!
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Just discovered you. Good vid. Thank you.
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Thanks for pointing out the difference between the steaks on the end. Definitely leave the sirloin end in the butchers case everyone!
I always leave the sirloin for someone else to manage. Life is like a steak. You get the ribeye and the top round. The top round is leaner, like a week day. The ribeye is how you start a weekend. Sirloin is like a bad day.
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Great explanation 👊👊
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Just bought one, figured it's the only way we could afford steak, thanks for the lesson, learned a lot!
No problem
We did it!
@@laurieobrien4720 how did it turn out
It went better than I thought, only problem was the knife, I used a chef's knife, only one I had big enough, sharpened it, but half way through it was getting dull. Used a boning knife for the fat. I think I need a new knife, any suggestions?
Yeah I use victorynox 10 inch
Great video bud
Thanks 👍
Good Stuff! Thanks!
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Fascinating 😀
Thanks
Great video -- great job of close-up shots of cutting the steaks. Can you include what type of knife you are using. I can tell it is a Boning knife, what size and brand? If is generic - it's nice to know so people can see that an inexpensive knife can cut as well as an expensive one. Thanks!
Thanks this is the knife I use, amzn.to/3syFQ7t
Nice video, thanks
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great video
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Thank you, would you recommend cutting the fat off the one I got and I use an Air Fryer a lot vs Oven and raining can't grill. Do you have a video on how to cook one of these? Thanks
I use the oven for a roast but for a steak I would pan fry it on a hot cast iron skillet
Thanks man.
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Awesome tutorial. Thanks. The liquid in the bag is not blood. (All blood is drained before hanging and being broken down into sub-primals.) The non-technical name for the liquid is purge.
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Removing the Sirloin is a great tip!
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Good video, gets right down it.
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What kind of grinder do you have?
I think it would be cool to see you break down a shoulder clod make tri-tip and other cuts...what can we do with it...etc.
The tri tip isn’t on the shoulder
@@suckthehead1 OK thanks where is it?
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That was very informative thank you for that now I want to go buy a big slab of meat
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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
Lol. I think someone is messing with you. I have a link to the knife in the description
It's not blood, it's myoglobin, which is a product of the muscle tissue breaking down.
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I'm brand new to this so if I sound ignorant, please excuse me. It looked to me like the entire grind part is about 90% fat? Is this going to be ground beef for burgers?
No I mix it with a lean peice of meat like moch tenders or venison
I think its best if you cut it at the end where it doesnt connect to the sirloin as u get more of the gppd part
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Keep the scraps add to your demi bones for rich demi or beef stock
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Súper
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How long do you thaw it out before trimming and cutting?
@@davidsmith-uw2ci it was never frozen
I have always been told the white line on the first strip off the top sirloin isnt gristle , it is a nerve instead?
The sciatic nerve runs through there
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Hope that’s what you’re bringing this weekend
Nope even better! I'm bringing tenderloin
I really want to learn how to do this. It must save heaps of money in the long run.
It does
It looked like your fingers were in the same place as your knife. You are very experienced at this. Good show.
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Your puppy dog MAY of wanted that juice from the primal :)
Yeah I bet. But then there is poo all over the house. So nope. Not in my house. The were just little ankle biters
fyi, it's not blood, it's just myoglobin
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That was great. I’d love to do something like that. Saw a cryo-vac like that @ my local Costco, but it was ribeye and I prefer the NY strip like you have demo’d here.
@William Francis wow, your prices are much better than ours here in Kalifornia. I've wondered if it is more cost effective going this route. I'll have to do the math.
@@jimsjacob definitely more cost effective
I talked to the costco butcher and he confirmed he could get me a cryovac of NY beef. When it comes back into stock. LOL. Gotta love the “build back better” maroons in charge. Maybe after the holidays….
I work in the meat dpt at a Costco and you should be able to get a cryovac package of just about any cut of meat they have in the case. Just wave one of the guys in the dpt down and ask. They should be happy to get you anything you need.
@@Nicklopez81 Thanks. They did. I got a nice NY prime. I asked for the fattiest one they had and he delivered. I swear it almost looks like Wagu. Just over 14 lbs and I cut out 13 steaks. $203 out the door. It's great!
I've never seen steaks that thick. In my local store they are 1/3rd the thickness.
Maybe I should relocate from Scotland to America ??
Or, just buy a roast and cut it yourself.
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They do not sell new york strip or rib eye or filet migon in grocery stores in New york
Really? Wtf!!!
anyone know where to get cutting boards this size?
amzn.to/40AXxjA
Thirteen is the name of the brand
Its been a year, so not on this one, but these videos are really going to help me feed my family on a tighter budget, so thanks for that. But what I kept asking myself watching this is, how much did the whole piece of meat cost per pound, how much production did you get out of it... ten, I think big strips and some stew meat, and how much was a big strip streak in the meat counter at this time... a little math and I could know ho much savings is in this process.... A LOT
That was my thought, exactly. Well, we all have gifts. Some are trimming meat, others are something else, few (these days) seem concerned with the 'a penny saved is a penny earned' point of view.. You must be an old-timer.
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U should cut the strip into the size steak lake u want and then trim off the excess fat. U will take less of the meat going to waste
That's the way I always did it. It also looks like he let the strip warm up. It's a lot easier to cut when the meat has been chilled.
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how long was that meat aged and at what temperature please :)
It was not aged. Maybe wet aged but I don't believe that effect the meat. Imo
How much did the loin cost you?
If I can remember I think it was around 200
I should have watched this first
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I think I may need to get some good sharp knives.
try this one. this is the most common knife I use. its an 8 inch victorynox check it out! amzn.to/3OEB3tS
Its not blood, its purge
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nice video, but its myoglobin not blood
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I like how he slaps it down yah herd
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It's not a "burn mark", it's oxidation.
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That isn't blood. You should know that!
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Cryovac doesn't use water or heat. It's just an industrial Foodsaver vacuum sealer.
Heat
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It is not blood, its myoglobin.
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I always pour at least some of the blood into my dog's bowl. Your little dog was down there waiting ... :)
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Turkey please
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Sorry I turned out after you called the myoglobin “blood” for the 5th time.
No spinalis dorsi? :-(
No because those come off of the ribeye cap. This video is the strip loin
@@adifferentkindofcut sorry that comment must have been for another video! My bad .......
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.
Because meat is sold by weight. All comes down to gross profits
@@adifferentkindofcut thank you. So is it okay to trim off the strip of fat that includes that hard tissue? I know it sounds like a dumb question, but I personally hate having to cut away that strip of tough tissue when I eat a strip steak
@meehanasap absolutely cut that shit off lol. If you're the one cooking it and not trying to sell it, cut it off before cooking it. Your company will appreciate it
@@adifferentkindofcut thanks! Great content!
Also, trim fat AFTER cutting into steaks!
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And yet, the Silver Skin was left in the middle of the roast.
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1. Get it out of the cryo bag.
2. Flip it fat side up.
3. Cut off 2 decent roasts from the sirloin side.
4. Cut the rest into steaks.
5. Trim the steaks and roasts.
YOUR DONE IN MINUTES. Wasted time doing all the preliminary trimming and still have to touch up cuts.
Good video, but, looks like you cutting bread, not meat.
Yeah lol. Knife was a bit dull
Not blood! Myoglobin.
We all know that but the common person doesn't. They know it as blood
It's not blood. Please stop referring to it that way.
It's really not that big of deal. All meat cutters know it's purge called myoglobin. But some one who does it at home. Is calling it blood
It's not blood
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Could have used some detailed explanation about what kind of knife to use. It's size. Why this knife rather than any other? How to hone it on a steel. What brand, and why? How knife should be handled and treated.
How do you choose which Crovaced Strip Loin is best in Costco or wherever?
Put it in the sink, cut the bag off, rinse the myoglobin off the bag so it doesn't rot and stink. Put the bag in the trash. Rinse off your loin. Pat dry with paper towels. Trim. Square off the end. Cut into one to one and a half inch steaks. Wrap the steaks in paper Ziploc or cryovac. Put in freezer. Done. Why you got to make something so simple complicated?
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Wait, we can wash the block of striploin?
Leave that fat on it if don't like it cut it off before you eat that's flavor
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Unless you are crappy Butcher, you never add membrane to your grind pile.
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That's is so gross touching that steak with A ring on
Well now in divorced so I don't have to worry about that anymore lol
@@adifferentkindofcut I should gotten A divorce when the wife first acted up but we had kids and property but she passed away in A car accident when the kids was young and that's when life got tuff
@John Dodge jeez sorry to hear that. Seriously hope your doing better now
@@adifferentkindofcut thank you that happened in 1998 , but now I'm A grandfather, I hope everything works out for you
DO NOT TRIM THE FAT !!!!!
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