I bought one last week and got 19 steaks from it. All were preseasoned and vacuum sealed. Of note is my average size was 1 1/4 pounds. I left all the fat on to add flavor when cooking. Average cost per steak was $11.46. My Sunday dinner guests raved about them!
Totally agree, I have no use for a 2" thick steak, that is a roast where I come from, this whole loin couldn't have graded more than select, certainly not choice in my meat market. This steak cost a lot of money by the time all the trimmings were made into low cost cuts that could have just as well been a part of a thinner steak.
I just bought one of the whole loins from Costco and it saved me so much money. I found that the steaks ended up costing me $12.95 each from buying and cutting them myself. I cut very little off, but I then had a bit of extra meat cut off to make "meat soup" from. I just cut it up into pieces and simmer in water or broth for four hours or so, or put it into my slow cooker and then it is meat in broth to eat. I enjoy the "meat soup" a lot and if you do use some flavor, I have used curry paste and cayenne into this "meat soup" and it is so delicious. I eat the Carnivore Zero carb protocol myself. So many health benefits this way.
I think you did a great job showing how this should be done. I first got into the meat business when i was 15 i am now 71. In that time i have done all aspects of cutting , slaughtering, etc. The need for a sharpe knife is essential in this type of work. You did a very good job getting all you can get out of this strip loin. I like the reverse sear way of cooking this also. thanks for your time. Keep the knife sharp. Most butchers do not cut themselves with a sharp knife it is the dull ones that get you. Good job. Don
I really like this video, I’ve been a chef for very many years and I have to admit I did not know how to trim this properly, thank you for the very detailed procedure
Thanks for taking the time and putting in the effort to create and share this video. I would guess that a lot of people who do this just open the package, pat dry, and cut their steaks without realizing how much difference taking that silver skin off makes to the end product. Also, anyone trying this for the first time will appreciate how important it is to keep their kitchen knives sharp. I can tell that your knives always have a nice working edge on them by how easily they sliced through that loin. When I do one of these, I trim as much meat as possible from the fat and silver skin and then cube it up and render it very slowly down into oil for the deep fryer; makes for amazing french fries.
Thank you so much for your videos! I’m incorporating more beef and lamb into my diet for my health, and it’s because of you that I even know what meat to buy at Costco and how to cut them 😂 and you’re in Canada yay!! 🇨🇦❤
I was trimming my Costco primals like you have done here and I bought an electric meat grinder and made my own hamburger with the trim. But as I am on the carnivore diet now I need all the fat and silver skin and gristle so I just cut 1 1/2 steaks as is. We go through one of these cuts every 10 days for the two of us. I am surprised the silver skin and gristle are not too tough to eat and typically there are little, or no chewy bits, left behind. It’s a great way to get collagen into my diet. Otherwise it’s an excellent demonstration of how to trim a striploin primal.
I personally find that throwing the Whole Striploin in the Freezer and bringing it close to the point of Freezing makes it easier to cut the Steaks a bit thinner. I then vacuum pack them with my Foodsaver. Striploin has been my favourite cut of beef for many years.
So if I wanted to go to Costco, I guess anywhere and get a piece of meat like that to have ribeye steaks what kind of meat would I get? Sorry for not knowing?
For ribeye steaks you need to get prime ribeye whole: www.costcobusinessdelivery.com/usda-prime-beef-ribeye%2C-16-lb-avg-wt.product.100082815.html Thank you for watching 🙏 Happy New Year 🤗
I use a Henckels knife sharpener www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwju_qDR9uWIAxVK0cIEHYRIHvsYABAoGgJwdg&co=1&gclid=EAIaIQobChMI7v6g0fbliAMVStHCBB2ESB77EAQYDiABEgKnVvD_BwE&sph=&ohost=www.google.ca&cid=CAASJuRolqBuXE2litS9pHapeGeXViN1XYPtz3tslxChntlKoJunvlKV&sig=AOD64_2JMQtIeMFH3_KhYD3T4amJFh3dUg&ctype=5&q=&ved=2ahUKEwiq-5rR9uWIAxW4IzQIHY6gGGkQwg8oAHoECAUQTQ&adurl= Thank you for watching, I hope you have a great weekend 🤗
I watched a video how bbq brisket pros trim their briskets. By time they got through trimming that thing there was nothing left. I'm sure it was great the way it turned out but what price glory. You obviously have a plan but a much different plan than I. I would have cut that loin into steaks. That would be my plan. I would have grilled on charcoal. But nice to watch how you do you.
You can take the meat into a dark room a but a bright UV light on it and the connective tissue will be green. You have to be in a dark room with UV only.
@@RealCookingInMyKitchen can you try it out and let me know your thoughts? I didn’t read about it anywhere I just was playing with one the same time I was cutting up meat and it’s green.
What's the point of scoring before cutting? You... didn't mess anything up!? (TBH-didn't watch video with sound - commented before finishing too!)I'm probably bummed that I bought mine 2.5 months ago with NO discount 😭
That was a meat cutter for 43 years if we trimmed all the fat off like that you would probably be paying $100 a pound cuz we couldn't make any money. Besides that the fat is where the flavors at
That was the worst marbled piece of strip I ever ever seen. And you compounded that lack of flavor by trimming all the fat from the outside. Remember, FAT IS FLAVOR. Ask the Waugu farmers.
That meat has no marbling whatsoever it's gonna be a nasty piece of meat right there I'm in cooking meat for 40 years it's terrible in high-end kitchens
@@RealCookingInMyKitchen well this is really good deal good price compared with sliced New York steak , I actually live in Kirkland and in here this strip loin whole cost about 8.5 usd pre pound . And sliced is about 12
I'm shocked that there is not much marbling in those steaks.😲😲 I wonder if it is real AAA. 🤔🤔Does not look like it. Perhaps your so keen on it because you are an actual beef farmer that sells to Costco !🤔🤔Also why is it your steaks here look nothing like Costco's pre-cut pkg of 3 - 5 strip loins ? 🤔🤔They look completely different.😪😪 Why's that ?
I bought one last week and got 19 steaks from it. All were preseasoned and vacuum sealed. Of note is my average size was 1 1/4 pounds. I left all the fat on to add flavor when cooking. Average cost per steak was $11.46. My Sunday dinner guests raved about them!
Next time cut the loin into individual steaks and then trim each steak. You’ll save a lot more. That’s how we do it at Costco
Totally agree, I have no use for a 2" thick steak, that is a roast where I come from, this whole loin couldn't have graded more than select, certainly not choice in my meat market. This steak cost a lot of money by the time all the trimmings were made into low cost cuts that could have just as well been a part of a thinner steak.
I just bought one of the whole loins from Costco and it saved me so much money. I found that the steaks ended up costing me $12.95 each from buying and cutting them myself. I cut very little off, but I then had a bit of extra meat cut off to make "meat soup" from. I just cut it up into pieces and simmer in water or broth for four hours or so, or put it into my slow cooker and then it is meat in broth to eat. I enjoy the "meat soup" a lot and if you do use some flavor, I have used curry paste and cayenne into this "meat soup" and it is so delicious. I eat the Carnivore Zero carb protocol myself. So many health benefits this way.
That's great to hear you're making good use of all the meat! Thank you so kindly for watching and writing the comments 🙏🤗
Great video now I’m freaking starving!!👍
I think you did a great job showing how this should be done. I first got into the meat business when i was 15 i am now 71. In that time i have done all aspects of cutting , slaughtering, etc. The need for a sharpe knife is essential in this type of work. You did a very good job getting all you can get out of this strip loin. I like the reverse sear way of cooking this also. thanks for your time. Keep the knife sharp. Most butchers do not cut themselves with a sharp knife it is the dull ones that get you. Good job. Don
Thank you for your kind comment 🤗🙏 appreciate your watching thank you again and have a wonderful weekend!!
I really like this video, I’ve been a chef for very many years and I have to admit I did not know how to trim this properly, thank you for the very detailed procedure
So glad you enjoyed 🤗 I did a lot of research to be able to trim properly. Thanks for watching and have a wonderful weekend !
Thank you as usual for your time to make these instructional videos they truly help me. And may GOD'S peace be with you always you and your family.
Always appreciate your positive comments 🙏 Thank you have a blessed day and a wonderful weekend 🤗
Great to see another video.
Always love your format... simple but informative!
Thank you 🙏 appreciate your support 🤗
Thanks for your knowledge! I enjoy learning from great videos.
So nice of you🙏 greatly appreciate your support 🤗
Thanks for taking the time and putting in the effort to create and share this video.
I would guess that a lot of people who do this just open the package, pat dry, and cut their steaks without realizing how much difference taking that silver skin off makes to the end product.
Also, anyone trying this for the first time will appreciate how important it is to keep their kitchen knives sharp. I can tell that your knives always have a nice working edge on them by how easily they sliced through that loin.
When I do one of these, I trim as much meat as possible from the fat and silver skin and then cube it up and render it very slowly down into oil for the deep fryer; makes for amazing french fries.
Thanks for the great very much appreciated 🤗 Hope you have a wonderful weekend 🙏
Thank you so much for your videos! I’m incorporating more beef and lamb into my diet for my health, and it’s because of you that I even know what meat to buy at Costco and how to cut them 😂 and you’re in Canada yay!! 🇨🇦❤
You are so welcome, glad to be of help. I hope you have a great week 🤗
@@RealCookingInMyKitchen You as well! ☺
Always look forward to a new video. I learn from each one and enjoy watching you cook to perfection🤗
So glad you enjoy my videos makes me very happy and is very much appreciated 🙏🤗 Thank you and I hope you had a wonderful weekend!
I was trimming my Costco primals like you have done here and I bought an electric meat grinder and made my own hamburger with the trim.
But as I am on the carnivore diet now I need all the fat and silver skin and gristle so I just cut 1 1/2 steaks as is.
We go through one of these cuts every 10 days for the two of us. I am surprised the silver skin and gristle are not too tough to eat and typically there are little, or no chewy bits, left behind. It’s a great way to get collagen into my diet.
Otherwise it’s an excellent demonstration of how to trim a striploin primal.
Thank you 🙏🤗
The steak at end looks great . I like steak with no fat as well.
I personally find that throwing the Whole Striploin in the Freezer and bringing it close to the point of Freezing makes it easier to cut the Steaks a bit thinner. I then vacuum pack them with my Foodsaver. Striploin has been my favourite cut of beef for many years.
That’s a great tip! I’ve been wanting to try vacuum sealing my meat. Thank you! 😊🙏
Excellent Work, you make it look easy, surprisingly Costco has some decent meats...
Thank you! Have a great day 🤗
Surprisingly? You have never been to Costco.
Lots of trimming but have to love the 2” steaks 🥩 👍😋 Perfectly Cooked!!
Thanks 👍 appreciate your support
Great job !
Thank you 🙏🤗
Great video, thank you!
Glad you liked it! Thank you 🙏🤗
I live in Canada too. Love your channel, but our prices are crazy.
Unfortunately everything costs more and more. ☹️ Thank you for watching and have a wonderful Thanksgiving Weekend 🦃🤗
Wonderful 👍
Thank you 🙏Have a great week 🤗
Thank you for demonstrating how to cut this up. Your other recipes look yummy too. Subscribed 😊
Thank you 🙏🤗 appreciate your support
Outstanding content!!!!~
Much appreciated! Thanks for watching and have a wonderful weekend 🤗
So if I wanted to go to Costco, I guess anywhere and get a piece of meat like that to have ribeye steaks what kind of meat would I get? Sorry for not knowing?
For ribeye steaks you need to get prime ribeye whole: www.costcobusinessdelivery.com/usda-prime-beef-ribeye%2C-16-lb-avg-wt.product.100082815.html
Thank you for watching 🙏 Happy New Year 🤗
That is double the price of what I would pay in US dollars.
Most excellent 👌. I will share your link with friends and family.
Thank you so much 🙂 appreciate your support 🤗 have a wonderful weekend !
Lookin good!
Thank you 🤗
Putting it in the freezer for 30 min will help it keep its shape when cutting the steaks
All the trimming and slicing in your videos shows your knives are really sharp. How do you sharpen them?
I use a Henckels knife sharpener www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwju_qDR9uWIAxVK0cIEHYRIHvsYABAoGgJwdg&co=1&gclid=EAIaIQobChMI7v6g0fbliAMVStHCBB2ESB77EAQYDiABEgKnVvD_BwE&sph=&ohost=www.google.ca&cid=CAASJuRolqBuXE2litS9pHapeGeXViN1XYPtz3tslxChntlKoJunvlKV&sig=AOD64_2JMQtIeMFH3_KhYD3T4amJFh3dUg&ctype=5&q=&ved=2ahUKEwiq-5rR9uWIAxW4IzQIHY6gGGkQwg8oAHoECAUQTQ&adurl=
Thank you for watching, I hope you have a great weekend 🤗
I was thinking just the opposite.
Those steaks like delicious
Thank you 🙏🤗
amazing! Could you do a Costco Rib Roast (bone-in) for prime rib??
Have been wanting to do one for a while now. Will do one soon. Thanks for watching and have a wonderful weekend 🙏🤗
Uh that looks so good nice job man.
Have to buy this next time. I will keep the fat on and render it to fry my eggs. Tallow best fat.
Thanks for watching 🤗🙏 I usually use my air fryer to render beef fat separately it works very good. Have a great day 😊
EXPENSIVE
Yes unfortunately prices are high on everything ☹️
Looks chewy
It was tender but very lean. Thank you for watching and have a good day 😊
What is the brand of your knife?
Tsubazo knives : www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwiQvYfgl_aIAxVJHa0GHaV9AQIYABAOGgJwdg&co=1&gclid=EAIaIQobChMIkL2H4Jf2iAMVSR2tBh2lfQECEAQYASABEgIAF_D_BwE&sph=&ohost=www.google.ca&cid=CAASJORoQp1Ixl_9ZR68gPxGQ7asCb9CnG67HlTD6Cv4sdVJ0-AVJQ&sig=AOD64_0SXkIsuRq9-PtMMgvmYVZGscG7Dg&ctype=5&q=&ved=2ahUKEwi-noPgl_aIAxVtOTQIHdW3LlIQwg8oAHoECAkQDA&adurl=
www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwjN9ZCcmPaIAxVHEa0GHbuQMFMYABAaGgJwdg&co=1&gclid=EAIaIQobChMIzfWQnJj2iAMVRxGtBh27kDBTEAQYAiABEgJ6ifD_BwE&sph=&ohost=www.google.ca&cid=CAASJORod07fS7OQpEjEj-VCmqLyn4kh2aVUgO0jNDA_FWj02d_9Rg&sig=AOD64_1RhrbY6uWNqbT1zdhPx_xPOAv6wA&ctype=5&q=&ved=2ahUKEwiFzYycmPaIAxWADjQIHRyEPegQwg8oAHoECAgQDw&nis=8&adurl=
I watched a video how bbq brisket pros trim their briskets. By time they got through trimming that thing there was nothing left. I'm sure it was great the way it turned out but what price glory. You obviously have a plan but a much different plan than I. I would have cut that loin into steaks. That would be my plan. I would have grilled on charcoal. But nice to watch how you do you.
Thank you for watching and commenting. I hope you have a great week 🤗
You can take the meat into a dark room a but a bright UV light on it and the connective tissue will be green. You have to be in a dark room with UV only.
Thank you for the tip. Have a Happy New Year 🎉
@@RealCookingInMyKitchen can you try it out and let me know your thoughts? I didn’t read about it anywhere I just was playing with one the same time I was cutting up meat and it’s green.
I could almost smell it
Thank you kindly for watching 🙏🤗 appreciate your support !
Um, a quick camera angle change as soon as you cut it and saw it was still blue inside was a master stroke.
Wow, those prices…👀 back in 2020 the same package of meat was about $97…imagine that.😮
👍🏾👍🏾
Anyone know whether this is choice or prime?
I think this is choice, has less marbling but still tender. Thanks for watching 🙏😊
@@RealCookingInMyKitchen IT is neither Its Canadian AAA Lower grade than USDA choice We used to call that select It looks like goat meat Walk by it
In my opinion, he trimmed too much fat. That adds flavor when cooking.
EXACTLY!
HE?
@@jenjoy3215 she?
Probably $100 in weight!
@@The_Blessed_Cowboy more like $1,000
Perfection
Thank you 🙏🤗 have a great week !
I see u live in Canada. Can't buy Canada beef and bring it back to us. Canada beef is a lot nicer ❤
What's the point of scoring before cutting? You... didn't mess anything up!? (TBH-didn't watch video with sound - commented before finishing too!)I'm probably bummed that I bought mine 2.5 months ago with NO discount 😭
The flavor is in the fat!! Us carnivores look for that fat, its energy. YOUR FIRED !!!!!!!!!!!!!!!!!
Way easier to cut the steaks then trim.
Plsea talk. Thanks 😂👍
Will you marry me? Great job. Glad I found your channel.
So happy you enjoy my channel. Sorry but I’m happily marred 😂 have a wonderful weekend
Where is all the marbling? Looks like select grade. I prefer choice and up. Way more flavor and tenderness.
The muscle tissue has more than enough fat in it for the flavor. Trim off as much fat as possible.
That was a meat cutter for 43 years if we trimmed all the fat off like that you would probably be paying $100 a pound cuz we couldn't make any money. Besides that the fat is where the flavors at
Don't trim to much the fat is good when it is seared
Thank you for watching🙏 I hope you have a great day 😊
Excellent video. I hate connective tissue.
I agree! Thank you for watching.
😂😂😂
I feel he has wasted a fair amount
Was only fat and silver skin that was wasted.
No SALT on my plate Please!
Happy New Year to you and your family 🤗
The meat looked brown. Do a bacterial swap first for safety.
That was the worst marbled piece of strip I ever ever seen. And you compounded that lack of flavor by trimming all the fat from the outside. Remember, FAT IS FLAVOR. Ask the Waugu farmers.
I understand that marbling preference is subjective. I appreciate your feedback and will consider it in future videos.
That meat has no marbling whatsoever it's gonna be a nasty piece of meat right there I'm in cooking meat for 40 years it's terrible in high-end kitchens
Yikes…. He lost so much.
I have butter knives that are sharper than your knife.
Is that New York or Sirloin
It’s strip loin also known as New York strip
@@RealCookingInMyKitchen well this is really good deal good price compared with sliced New York steak , I actually live in Kirkland and in here this strip loin whole cost about 8.5 usd pre pound . And sliced is about 12
Nope! Wasted too much, do ribeyes instead!
Meat from Costco.. ???!!!never…
Have you ever tried it??? It’s generally very good. Try it, you will like it.
@@johnr7471 i don’t trust the big chain…
Better price and quality than most supermarkets 😊 if you want to pay the higher cost then the local butcher is the way to go.
that's no bargin $15.54 per pound WTF..?
You are right it is not a bargain.
I'm shocked that there is not much marbling in those steaks.😲😲 I wonder if it is real AAA. 🤔🤔Does not look like it. Perhaps your so keen on it because you are an actual beef farmer that sells to Costco !🤔🤔Also why is it your steaks here look nothing like Costco's pre-cut pkg of 3 - 5 strip loins ? 🤔🤔They look completely different.😪😪 Why's that ?
I don’t raise the beef I just buy from Costco and make recipes that my family eats and share ideas with viewers