Butchering A New York Strip Loin
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- Chef Bodhi Werber from Diane's Restaurant and Parlor in Silver City, NM shows how to butcher a New York Strip Loin, make it into beautiful steaks and grill them. You can get the recipe in the Eat, Drink & Be Merry recipe section at bigblendnetwork.com
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BEST VIDEO I'VE SEEN ! VERY INFORMATIVE ! THANKS !
I rewatch this video everytime I buy a striploin and have to cut it. Great little tutorial! Very helpful and informative!
This helped me out big time. Bought one of these. Split it in two. Didn’t know about that damn tendon when I cooked half of it. Was not able to eat and enjoy without a lot of chewy crap and cutting. The other half is defrosting in fridge for thanksgiving and I now I know how to trim it up thanks to you. I appreciate it.
if you slow roast it even the tendon becomes soft and gelatinous 170f for 8 hours.
Good job on the video. Helped a great deal.
Thanks for this video I feel confident in buying the large portion of meat and I was able to successfully cut out a bunch of steaks that I will enjoy. This video was much more helpful in regards to how to remove the silver skin strip that is quite difficult but once you get your hands on that slab of meat it was very easy. Thank you for the help.
Great video and love that hat
Great tutorial! Thank you!
Great video!
Thank you for this tutorial!
great bought it from costco and breaking it down thanks so so much chef
Great video and information
Hey, you're a pretty good teacher if this whole chef thing doesn't work out!🙂
Thanks for the instruction. Well done (so to speak)
Good stuff. Will be back
Wow! This video was really helpful.
I usually prepare a tenderloin for the Holidays, but the person who picked it up for us got a NY Loin instead, by mistake.......So, I was scared to death to take on the butchering.
It only took about a half an hour first time! And roast was gorgeous and delicious........Thanks!
You are very welcome... we had fun visiting Silver City and making the video as well. Happy Holidays!
That's why we made it! It all helps us be better. :)
how many steaks can you get off of one strip loin generally? how many for one inch steaks? how many for 3/4 inch steaks?
@Erick Cohen Glad to hear that. It has helped a lot of people.
I just bought ne from Costco and will try and carve it up in a couple of days. Thanks.
very informative
I really like your presentation. Thank you. Queston for you though. Is there any reason that a person can't just cut the loin into steaks right off the hop and then trim them down afterwards? I just bought my first half-loin (7.6 lbs) and now am looking at doing this butchering...next time.
Very nice video But where’s your cutting glove to protect your hand from getting cut😊
Thanks for sharing your video , I hope you don't read your comments cause people who have nothing better to do will be hateful. Talking about how you should cut your meat and meanwhile they are watching a tutorial. I hope this is the last comment you ever read stay off there level your better than that. Again thanks for your video 👍
One issue with this video... that is NOT blood, it is myoglobin (en.wikipedia.org/wiki/Myoglobin).
Actually its water with a little myoglobin in it. The color of the water can very from red to a dark red or brown color depending on the oxidation state of the iron atom thats bonded to the myoglobin. (thats basically rust) Just think of it as water with added red pigment.
They bleed the cattle during slaughter but there is always, always at least some blood left in the meat. There is no way to get it all out. The myoglobin thing is for people who are squeamish about blood.
not actually blood,,,,,,I think it's called myoglobin. ?
Its definitely blood in the package. Once its cooked, then the proteins break down and release myoglobin, that's the juice that runs out of a steak when you cut into it that people confuse with blood.
You are correct, it's myoglobin.
We call it "purge". It's definitely myoglobin, not blood. When you cut bigger pieces you may run into actual blood (due to veins or clots or bruising) and you will never mistake one for the other again.
@@edienine291 you’re right about that. The blood is almost black and usually quite tacky
What is that sinewy piece called? Are you saying Cham?
knarfster the chain
how to identify the chain?
I was taught to not put black pepper on any meat i'm go to grill direct. the pepper burns and gets bitter.
always best to use a good pepper mill over the steak at serving
I’m more of a “naked, low and slow” kinda guy. I start my steaks on the lowest setting on my gas grill, with no salt and pepper. (Salting meat at the start draws out moisture and leaves you with a dry and chewy steak). Then right before i’m ready to remove it, i sear it on high for some grill marks, and a nice crust.
Everybody has their own way of doing things.... which is why it is so interesting.
Sa
"Choice some of the best meat we can get" costco in el paso will deliver you prime new york roasts all day bro
Choice is some of the better mear you can get. It's not prime but not many people in this economy can afford a 50 dollar steak meal which is what a steak place would have to charge
So what’s better prime or choice?
I thought the same thing man. Supposed to be a nice restaurant and selling a grade you can get at Walmart
@@SUNIKIGAMING If you buy the whole loin you can get Prime for $10/ibs from a wholesaler and even cheaper sometimes.
@Harpua B Yeah they do its called Costco or Sams Club cheaper than a grocery store.
I always bring a full tenderloin or strip loin to the vegan potluck.
As a semi-pro (home cook), I prefer to pepper at the end of the cooking as it can and will burn under high heat.
While pepper can burn, the time and temp it takes to burn pepper, you should you not be disrespecting the steak by the killing the cow a second time.
@@koyoteekoy916 lmao
Myoglobin.
Two tutorial in one
He should have learned to put some moist paper towels under his cutting board to keep it from moving while he's cutting, it's pretty dangerous to have it sliding like it was. Also there was a little too much fat on the tail of the steak for my liking.
*KC strip
Not a bad demonstration overall, but there were a lot of un-necessary cuts/steps that the dude took to achieve the end result
Everyone has their own way of doing things.... it works for him...
lol, it's not blood 😂 it's called purge myoglobin and water secreted from the muscle.. carry on..
I thought a chef would know that that is not blood lol
4:22 Nice edit to hide dropping that piece of fat on the ground.
@ He was not holding the piece that he was simultaneously cutting on the very edge of the cutting board. Sight is not only seeing. And Jeffery Epstein didn't kill himself.
@@bradleyakulov3618 so... you are Paul Atreides, got it
You get paid hourly ? Jesus too many steps
he's a chef not a butcher.
too much repetitive talk,,just get to point,it's agoo 5 min useful info and 5 min of blah blah
Great video!