Just want to thank you for saving me a ton of money on steaks and assistance with the carnivore diet! The chuck roll breakdown has saved me more money than the rest. I've been able to cut 17 steaks and make 3 to 5 roasts.
Constructive comment - something that would help your video quality tremendously would be to have an overhead camera and splice in shots from it when doing things like trimming steaks or talking about details of the various cuts.
Wow, you really covered some ground in this video and it's chock-full of good info. Personally, I'd recommend that viewers also watch your other individual videos on these subprimals, as well as grinding. This video gives a good overview but I found the other videos really helpful and quite detailed. Thanks again, super informative and that burger looked absolutely amazing.
You're helping people save money. People who feel they won't need a lot of meat can make a pool and share in the savings. Extended families (that live close to each other), neighbors, church groups etc. Bless you for sharing your knowledge!
Thanks, we shop costco quite a bit and this makes a lot of sense when feeding a family of 5. Way cheaper than going to the steak house restaurant and paying way over what you would making at home!!
I Just love you! I’ve been watching you since way back. You are entertaining your inspirational. You’re a good cutter. I appreciate you teaching me how to do this. Thank you.
I needed this video so bad because I basically do this on a weekly basis that I wanted to do a better job at it for my family and I. Thank you so much for putting this out!
If anybody wants a vacuum sealer and loves a bargain, they're usually available for around $10 at your local goodwill... new gaskets are about $5 online. Good as new.
Don't forget that you can always find a local butcher store/Meat purveyor to get the subprimals. I happen to have an awesome family owned butcher/deli near me and they have the best meat.
Watching you trim a whole tenderloin was like looking in a mirror - same technique. Up to a point. Just a thought - when I make chateaubriand, I go way up into the head end, and also leave the tail on. I fold the tail under when I'm broiling so it doesn't get overdone. It would break my heart to grind tenderloin into hamburger. The reason I do this is that at any given table, there are those who like rare and those who like well done. The natural difference in thickness of a whole tenderloin from head end to tail provides all degrees of "done-ness" in a single piece of cooked meat, depending on which end, or center, you cut from. Chateaubriand I think of as the king of beef dinners because - unlike steak cuts, where the muscle fiber is exposed on end - the muscle fiber runs along the length of the chateaubriand "tongue." The heat does not move as rapidly through the meat as a result, so you can char the fat on the outside while still retaining rare meat in the center. That means each slice has all the flavors that are possible across all degrees of done-ness, making for a much more complex flavor in each bite. With steak cuts, the rapid transfer of heat down the muscle fiber means it's hard to get a broiler to char the outside without overcooking the center, requiring you to sear the steak in a pan first, complicating meal prep. I really enjoy your videos; there's something that bonds us carnivores together!
Fantastic video! I'd love to eventually see a playlist of "Master Class" videos where we can see how to break down every part of every primal cuts of every animal.
Your 10-inch breaking knife was just delivered and it is so impressive, I've ordered the 6-inch boning knife. I ordered a couple of knife sheaths too, since it's so sharp. Thanks for the great videos
Nice hack. I cut the fat straight and flat on the top to fry the top, and the steak stands up on that edge. When you fry, start with the top fat and then flop over the side next. The fat can then be rendered for more time without overcooking the steak. The rendered fat in the pan tastes great and helps brown the meat.
I love the right tools for the job aspect as well. People buy a block of knives set or get it gifted at a wedding and 15 years later with no sharpening think it is enough. Look at the butcher knife sharp AF and the 20 sq foot butcher block - lol - just awesome - also- - need to move your mic placement - when hunching over the lav is grinding on cloth / beard
I ordered the 6' and 10' from your web site when they came out. I love the feel of them but, they are both dull as heck. I have been trying to put together enough money to order a wet stone to see if I can sharpen them. I am hoping they will hold an edge once they are sharp. I was probably just an unlucky person and got the only ones that were not sharp out of the box. But I do really love the way they fell in the hand. Can't wait to get to use them to cut up some awesome beef and pork.
Cutting your own meat you can control the freshness and avoid meat glue yuk 😮I learn so much from watching your vds thank you for sharing .. who knew I didn’t 😊
Here is a deadly secret. Walk into Chef's Store, go to meat section, grab a big ole slab of meat, SLICE IT INTO STEAKS YOU WANT TO EAT.. My apologies. I like your videos. In the same breath, I walked into Cash n Carry Saturday. Brother came out with a Strip Loin, a Tri Tip, and a Pork loin. 1 hour later we had that turned into 3/4" steaks with the remnants diced up into "Stir fry size with some marinade on it" and in the freezer. I had the same but added flank steak (which I just gently scored and added some marinade and stuck in a freezer bag and stuck in the freezer) and a Rib Eye which I also just sliced into steaks... The only real trick is keeping your knife sharp.. I did cut off the bottoms of the rib eye which I separated into separate quart baggies for when I grind meat into hamburger. That meat I just slice into 1" x 1" slices that get stuffed into ziplocks and cheated in water bath to get air out. The attachment for my Kitchenaid isn't perfect, but it does grind... Just have to be careful about the tough fat/silver skin. That messes with the grind...
also, the chain needs to be ground with better meat. I ground it up alone and it has so much silverskin that it made for weird burgers. I'd even say it's worth throwing it away unless you have some better meat to mix it in.
Do you happen to have the combined weight of everything after it’s cut? I guesstimated about 48 pounds with the ground beef which comes to under $10 per pound which is phenomenal!!! I am by no means good at breaking down the big cuts but I do it because I know the value of it. I also make the ground beef with the trimmings….BEST damn burgers ever!!! Thank you for sharing your talent and skill with us!!!❤
Love your show Learn a lot..I have a question on brisket. When you go to Casco or sam club they sell brisket flat. Do they sell the point and what do they call it? Looking to get the point not the whole brisket.
I have a question about the different grades of meat. I was comparing prices for whole primal cuts to make my own steaks and roast and the processor near me, Costco, and Sam's Club all use the USDA system of grading me. Restaurant Depot has only two different grades of beef. The first one is called Standard and the second is called Premium Angus. Do you know how these grades compare to the USDA system?
For those of us with poor vision, could you zoom the camera in closer to what you were doing? That way I can see a little bit better. Just a suggestion.
So here's my question. How do you tell the difference between silver skin and fat? I don't want to go wild and remove everything that looks white, but I don't want to leave any silver skin if I can help it either.
That's kind of irrelevant, as each cut costs vastly different, and you aren't gonna get one of each of these realistically. What I'd like to see from him is the price of each piece at the store he got the cuts at, then that same amount plugged into the amount the store charges when they themselves cut them.
That means they know people will still purchase the uncut strip, at that price. There's enough demand for it, that they don't have to discount it. In other words, they make more profit by selling it uncut, and there's not much you can do about it, except go somewhere else.
Do you have a list of what you go into the store and ask for (or look for) when you want to do something like this? i.e. To get NY Strip, ask for ......, to get Rib Eye ask for .....
I prefer at times to make beef tallow from all the fat collected. Toss fat in a slow cooker and a cup of water,,, render, strain and strain again thru paper towel
I like to do it that way because if you make it into a roast you are only going to get 4-5 filets out of the whole tenderloin. If you are trying to feed a larger group it just insn’t feasable to me. This is just the way I do it.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
Just want to thank you for saving me a ton of money on steaks and assistance with the carnivore diet! The chuck roll breakdown has saved me more money than the rest. I've been able to cut 17 steaks and make 3 to 5 roasts.
The amount of knowledge and skills you teach could easily be sold in a paid course but you share it for free. Great quality content. Thank you sir
Constructive comment - something that would help your video quality tremendously would be to have an overhead camera and splice in shots from it when doing things like trimming steaks or talking about details of the various cuts.
Second
Wow, you really covered some ground in this video and it's chock-full of good info. Personally, I'd recommend that viewers also watch your other individual videos on these subprimals, as well as grinding. This video gives a good overview but I found the other videos really helpful and quite detailed. Thanks again, super informative and that burger looked absolutely amazing.
The chuck roll is a decent video, however I found another video that gets you the sierra steak and more Denver steaks.
He just taught a man how to fish..
Thank you
Great analogy.
No. Taught a man how to cow.
No. Taught a man.
@@dherbert8288 😂😂😂
You're helping people save money. People who feel they won't need a lot of meat can make a pool and share in the savings. Extended families (that live close to each other), neighbors, church groups etc. Bless you for sharing your knowledge!
Thanks, we shop costco quite a bit and this makes a lot of sense when feeding a family of 5. Way cheaper than going to the steak house restaurant and paying way over what you would making at home!!
I Just love you! I’ve been watching you since way back. You are entertaining your inspirational. You’re a good cutter. I appreciate you teaching me how to do this. Thank you.
I needed this video so bad because I basically do this on a weekly basis that I wanted to do a better job at it for my family and I.
Thank you so much for putting this out!
Great video Brad! I just got my vacuum sealer and I’m ready to go.
If anybody wants a vacuum sealer and loves a bargain, they're usually available for around $10 at your local goodwill... new gaskets are about $5 online. Good as new.
Would love to see videos on Brisket and Tri Tips, how to prep and cook. And also Pork Loins like the big giant ones you can get at Costco...
Don't forget that you can always find a local butcher store/Meat purveyor to get the subprimals. I happen to have an awesome family owned butcher/deli near me and they have the best meat.
Last time I called a local butcher, I LOL'd at the prices, over the phone.
Watching you trim a whole tenderloin was like looking in a mirror - same technique. Up to a point. Just a thought - when I make chateaubriand, I go way up into the head end, and also leave the tail on. I fold the tail under when I'm broiling so it doesn't get overdone. It would break my heart to grind tenderloin into hamburger.
The reason I do this is that at any given table, there are those who like rare and those who like well done. The natural difference in thickness of a whole tenderloin from head end to tail provides all degrees of "done-ness" in a single piece of cooked meat, depending on which end, or center, you cut from.
Chateaubriand I think of as the king of beef dinners because - unlike steak cuts, where the muscle fiber is exposed on end - the muscle fiber runs along the length of the chateaubriand "tongue." The heat does not move as rapidly through the meat as a result, so you can char the fat on the outside while still retaining rare meat in the center. That means each slice has all the flavors that are possible across all degrees of done-ness, making for a much more complex flavor in each bite.
With steak cuts, the rapid transfer of heat down the muscle fiber means it's hard to get a broiler to char the outside without overcooking the center, requiring you to sear the steak in a pan first, complicating meal prep. I really enjoy your videos; there's something that bonds us carnivores together!
I leave my beef in longer strips it feeds better into my grinder. Thanks for the video.
Dang, this is great information. I just wish the camera was closer so we could really watch what you're doing.
Fantastic video! I'd love to eventually see a playlist of "Master Class" videos where we can see how to break down every part of every primal cuts of every animal.
Your 10-inch breaking knife was just delivered and it is so impressive, I've ordered the 6-inch boning knife. I ordered a couple of knife sheaths too, since it's so sharp. Thanks for the great videos
Nice hack. I cut the fat straight and flat on the top to fry the top, and the steak stands up on that edge. When you fry, start with the top fat and then flop over the side next. The fat can then be rendered for more time without overcooking the steak. The rendered fat in the pan tastes great and helps brown the meat.
I love the right tools for the job aspect as well. People buy a block of knives set or get it gifted at a wedding and 15 years later with no sharpening think it is enough. Look at the butcher knife sharp AF and the 20 sq foot butcher block - lol - just awesome - also- - need to move your mic placement - when hunching over the lav is grinding on cloth / beard
Love ribeyes sliced thin and grilled for a few seconds each side then done!
Is there any wrong way to eat ribeye?
@@hxhdfjifzirstc894 Overcooked! Lol!
try using the thin cut ribeye to make kbbq
Thank you for the ever informative videos, and also for your improving audio quality! Still some ways to go but it's so much easier on the ears now.
I need a grinder. I already cut my own steaks...but darn it, I really need a grinder now.
You can have a chopping knives and chop it.
You said beef carpaccio, and now you must create a video showing us the perfect method🎉😊
thanks that was a good video with good information
I ordered the 6' and 10' from your web site when they came out. I love the feel of them but, they are both dull as heck. I have been trying to put together enough money to order a wet stone to see if I can sharpen them. I am hoping they will hold an edge once they are sharp. I was probably just an unlucky person and got the only ones that were not sharp out of the box. But I do really love the way they fell in the hand. Can't wait to get to use them to cut up some awesome beef and pork.
Oh no! I just received mine and now I'm dreading trying them out 😢
@@Su-Jo I wouldn't worry to much, like I said I was probably just the unlucky one that got the end of a run of them.
Amazing learning also hilarious floor squeaks
My guy coming in like an infomercial every time.
Another great video. Thank you
Great vid my friend! - Thanks! - Cheers!
Just ordered my knives!
This was amazing I appreciate the gems sir 😎🔥💪
Cutting your own meat you can control the freshness and avoid meat glue yuk 😮I learn so much from watching your vds thank you for sharing .. who knew I didn’t 😊
You are the man, you share wisdom and I am better for it. What kind of wood is your cutting board?
Here is a deadly secret. Walk into Chef's Store, go to meat section, grab a big ole slab of meat, SLICE IT INTO STEAKS YOU WANT TO EAT..
My apologies. I like your videos. In the same breath, I walked into Cash n Carry Saturday. Brother came out with a Strip Loin, a Tri Tip, and a Pork loin. 1 hour later we had that turned into 3/4" steaks with the remnants diced up into "Stir fry size with some marinade on it" and in the freezer.
I had the same but added flank steak (which I just gently scored and added some marinade and stuck in a freezer bag and stuck in the freezer) and a Rib Eye which I also just sliced into steaks... The only real trick is keeping your knife sharp..
I did cut off the bottoms of the rib eye which I separated into separate quart baggies for when I grind meat into hamburger. That meat I just slice into 1" x 1" slices that get stuffed into ziplocks and cheated in water bath to get air out.
The attachment for my Kitchenaid isn't perfect, but it does grind... Just have to be careful about the tough fat/silver skin. That messes with the grind...
Nice!
I agree, camera should be closer, also a split screen would be nice.
Like sirloin the best as it has more flavor in my opinion but I’m not paying strip prices for one, thanks for the lesson.
Nice demonstration, but your lightning got way worse than in your previous videos
Thanks for this!
Thank you for watching
also, the chain needs to be ground with better meat. I ground it up alone and it has so much silverskin that it made for weird burgers. I'd even say it's worth throwing it away unless you have some better meat to mix it in.
Can you discuss salting and aging before cooking?
What's your preference on cutting boards?
Do you happen to have the combined weight of everything after it’s cut? I guesstimated about 48 pounds with the ground beef which comes to under $10 per pound which is phenomenal!!!
I am by no means good at breaking down the big cuts but I do it because I know the value of it. I also make the ground beef with the trimmings….BEST damn burgers ever!!! Thank you for sharing your talent and skill with us!!!❤
Love your show Learn a lot..I have a question on brisket. When you go to Casco or sam club they sell brisket flat. Do they sell the point and what do they call it? Looking to get the point not the whole brisket.
They only sell whole brisket. Could by whole one and freeze part you don’t use.
@@DareDog. thank you
I would like to know how you wrap up the meat.
Vacuum seal it
What sirloin did you buy? Also would you recommend using a tri tip?
"You're Welcome", not "Your Welcome". :P Great vid though!!!! Thank you.
Can you do how to find the best cuts at Wildfork
Out of curiosity, why would you put the silver skin in the grind? Is it for flavor like what you mentioned?
The silver skin is pretty much the only thing that doesn’t go in grind pile.
My bother inlaw is alllergic to pork. As a result he has to have Beef bacon. What cut of meat would serve for this purpose? How would you cure it?
I have a question about the different grades of meat. I was comparing prices for whole primal cuts to make my own steaks and roast and the processor near me, Costco, and Sam's Club all use the USDA system of grading me. Restaurant Depot has only two different grades of beef. The first one is called Standard and the second is called Premium Angus. Do you know how these grades compare to the USDA system?
Wondering what the difference in the BW knives and my victorinox knives.
Dear Wizard, other than Costco, what other online places can you buy these whole cuts?
My breaking knife is on the way.
Awesome, thank you
I'm a kabob guy what cut you recommend for nice tender kabobs?
Try ribeye steaks.
For those of us with poor vision, could you zoom the camera in closer to what you were doing? That way I can see a little bit better. Just a suggestion.
Agreed. I have a great view of his kitchen and or countertop but can't see what he's actually doing in this video 😕
Just so you know, if you are on mobile, you can do the pitch and zoom. Just turn your phone on it's side and you get a better view.
@@DSPNWtoCali tried that too. Thanks.
@@Su-Jo I was like wtf, had to pitch and zoom to get a better view. And pitch and zoom out. Had to pitch and zoom in and out several times. Hahaha.
@@DSPNWtoCali Right? I still couldn't zoom in enough but it's all good. He has other videos that focus in more. Still love this channel 😊
Hell yeah 😎
My dogs love you
Is that connective tissue like on the NY stop bad in the grind
So here's my question. How do you tell the difference between silver skin and fat? I don't want to go wild and remove everything that looks white, but I don't want to leave any silver skin if I can help it either.
The silver skin is smooth and doesn’t easily come off with your fingers.
How many pounds of sirloin did you buy for the grind please?
How do you get a whole new york strip to cut
After cutting, what was the average cost per pound?
That's kind of irrelevant, as each cut costs vastly different, and you aren't gonna get one of each of these realistically. What I'd like to see from him is the price of each piece at the store he got the cuts at, then that same amount plugged into the amount the store charges when they themselves cut them.
@@voidtempomusic
Sure! That would be a more practical way to look at it. Thanks.
A whole strip loin vs buying precut strip steaks at my Sams is the same price per pound. 😢
That means they know people will still purchase the uncut strip, at that price. There's enough demand for it, that they don't have to discount it.
In other words, they make more profit by selling it uncut, and there's not much you can do about it, except go somewhere else.
what cut of meat is the new york strip from?
Remimd me to watch this video later! :)
6:56 bro you shit your pants
Do you have a list of what you go into the store and ask for (or look for) when you want to do something like this? i.e. To get NY Strip, ask for ......, to get Rib Eye ask for .....
Full Strip loin. Full Rib loin. Tenderloin.
@@DareDog. Thank you. :)
I prefer at times to make beef tallow from all the fat collected. Toss fat in a slow cooker and a cup of water,,, render, strain and strain again thru paper towel
It's too bad you want us to see you and your kitchen more than you want us to see what you are doing.
I gave up watching. I can't see what hes doing! All I can see is that huge countertop and kitchen 😡
You can watch this show on your TV, instead of your phone.
@@hxhdfjifzirstc894 tried, doesn't make a difference unfortunately
So if you spent a little over $440 on the initial sub-primal, I'm going to guess that you now have roughly $800 worth of cuts there. Am I right?
I hate when people keep the head roast on the tenderloin. It doesn’t belong as part of a steak cut. Cut it off and make a nice roast out of it
I like to do it that way because if you make it into a roast you are only going to get 4-5 filets out of the whole tenderloin. If you are trying to feed a larger group it just insn’t feasable to me. This is just the way I do it.
First
Third.