- 36
- 1 995 469
Jimmy Kerstein
Приєднався 12 лют 2014
Master butcher who loves to cook. Shared tips and techniques to enhance your enjoyment of meat products.
My videos are unapologetic, not slick productions, but they communicate good information.
My videos are unapologetic, not slick productions, but they communicate good information.
Quick and easy hack to remove the core and cut up an apple
Remove the apple core and cut into bite sized pieces for a delicious apple salad. Add bite size pieces of cooked chicken to make an entree salad.
Переглядів: 130
Відео
Pan grilled Beef Teres Major
Переглядів 442Рік тому
Pan Grilled Teres Major The second most tender muscle on the beef… Simply seasoned with kosher salt and fresh cracked pepper….. pan grilled to 125 degrees….finished with butter, garlic, and fresh thyme…..
Prime Rib Holiday Roast, bones removed
Переглядів 502Рік тому
Prime Rib Holiday Roast. Remove just the bones and roll and tie.
Butcher’s secrets to a perfectly grilled T-Bone Steak @ Jimmy Kerstein
Переглядів 1,7 тис.2 роки тому
Jimmy demonstrates how to trim and grill a perfect medium rare T-Bone Steak.
Grilled Fresh Pork Belly
Переглядів 7512 роки тому
Jimmy grills fresh pork belly on a Weber charcoal grill.
Chuck Eye Steak and Gourmet Ground Beef cut from a Beef Chuck Blade Roast
Переглядів 1,6 тис.2 роки тому
Jimmy demonstrates how to choose a cut of Beef Chuck Blade Roast ( it’s the first cut, with a soft cartilage blade bone). Jimmy removes the tender Chuck Eye Steak and processes the trim into beef stew meat and Gourmet Ground Chuck.
New York Beef Strip Holiday Roast
Переглядів 13 тис.2 роки тому
Jimmy The Butcher demonstrates how to prepare a Beef New York Strip for roasting.
Easy Carve Holiday Turkey with Jimmy The Butcher
Переглядів 4982 роки тому
Jimmy demonstrates how to prep your Holiday Turkey for easy carving and serving. Make the Turkey stock a day ahead for delicious gravy and stuffing.
Jimmy the Butcher removes the pin bones and grills Fresh Sockeye Salmon
Переглядів 6053 роки тому
How to remove salmon pin bones before grilling.
Jimmy The Butcher grills gourmet country style pork ribs
Переглядів 1,5 тис.3 роки тому
Heritage Duroc Pork Loin County Style Pork Ribs
Best Grilled Beef Ribeye ever!! Grilled Beef Ribeye with Jimmy the Butcher
Переглядів 9123 роки тому
Jimmy demonstrates how to trim a beef ribeye for reverse searing on the grill.
How to Home Butcher a PSMO Beef Tenderloin
Переглядів 22 тис.7 років тому
Jimmy Kerstein, author of The Butchers Guide An Insiders View, demonstrates how to cut up a whole Beef PSMO tenderloin. His book is available on Amazon, both as a hard copy and as an E-book. Please subscribe for more videos
How to cut a boneless pork loin 10 ways
Переглядів 154 тис.7 років тому
How to cut a boneless pork loin 10 ways
How to home butcher a beef top sirloin butt
Переглядів 195 тис.7 років тому
How to home butcher a beef top sirloin butt
How to home butcher a Beef Inside Round, Top Round
Переглядів 144 тис.8 років тому
How to home butcher a Beef Inside Round, Top Round
How to home butcher an elegant Crown Roast of Pork
Переглядів 114 тис.8 років тому
How to home butcher an elegant Crown Roast of Pork
How to butterfly a leg of lamb for grilling
Переглядів 16 тис.9 років тому
How to butterfly a leg of lamb for grilling
How to sharpen a knife like a butcher, using an oil stone.
Переглядів 54 тис.9 років тому
How to sharpen a knife like a butcher, using an oil stone.
How to cut a Flat Iron Steak from a Top Blade Roast
Переглядів 122 тис.9 років тому
How to cut a Flat Iron Steak from a Top Blade Roast
Brontosaurus Ribs, Beef Short Rib Recipe for the barbeque
Переглядів 1,9 тис.9 років тому
Brontosaurus Ribs, Beef Short Rib Recipe for the barbeque
How to butcher beef short ribs three ways
Переглядів 118 тис.9 років тому
How to butcher beef short ribs three ways
Prime Rib, Bone, tie,and season a beef rib roast from the inside out.
Переглядів 49 тис.10 років тому
Prime Rib, Bone, tie,and season a beef rib roast from the inside out.
How to home butcher a bone-in pork loin rib half
Переглядів 60 тис.10 років тому
How to home butcher a bone-in pork loin rib half
Very nice. Definitely an experienced professional butcher. Thank you for the video!
Glad you enjoyed it! Thanks for the nice comment.
Extremely helpful for cutting it down for a family of 2. Thanks for sharing!
Glad it was helpful!
Jim, show us how to get on u-tube from a cell phone?? I have no idea ho to do it, but i can cut meat!! 😊 thanks!!
as an apprentice, thank you for getting straight to the point for an easy to follow guide
I cut lots of these in my early days and used a Jacarrd meat tenderizer on them
This is the best tutorial by far. You can see everything.
Thank you for the suggestion. Amazing video man.
I like that .good idea and your salad mmmmm😊
Good meat . Just to mention that's very cheap beef by comparison to UK .plus .the ground beef in England is very Greasley. It's unadable. Shame on the butchers. They never cut it like this clean ,it add weight that is not worth buying . Crooks in most .
Flash forward 10 years and the Chuck Roll is $5.98 at Sam's Club. Still a good bargain at today's inflated prices. This is my 2nd Chuck Roll to butcher. Thanks for taking the time to educate us!
This is thee best video ive seen so far out of many ive seen! Thx you!
Glad you liked it!
I realize this is 10 years old. Why would you buy a chunk of beef with the idea that you are making a lot of ground beef when the ground beef from the store is cheaper? In 2024 I can buy chuck roll for $4.99 and 85% ground beef for $2.99
@@johnsonpaul1914 Thanks for your comment, The spread between chuck roast and ground beef was closer when I made this video, however I still prefer to grind my own. Ground beef production in today’s supermarkets is closely monitored for food safety concerns. Consumers should feel good about purchasing ground beef. Stores don’t generate enough store trimmings to meet the demand for ground beef. They buy tubes of coarse ground beef that are ground in store. These tubes contain meat from several animals. Older beef including dairy cattle are primarily used. Chuck meat has a rich flavor and naturally has a good fat content. I don’t include any gristle or “gnarly” bites in my home ground. I also have control over the texture of the grind by choosing the plate size and the number of times it’s ground. Compared to the upscale choices in the ground beef set it is a good value still. The meat grinder is very efficient at blending a variety of cuts to make a consistent burger. I like knowing what I’m eating.
Up to 8.99 a lb. 7 years later
Thanks very much so simple and easy when someone explains it properly 😊
The best de-boning video I've seen yet, nice job !
Glad you liked it!
Nice Video!!!
Thanks!
After watching this video I learned to just cut it however the Fock I want and would look like this video Hahahahaha
Great advice, but for the love of God get a better camera person... Did you even watch this before posting it?
You should have ended your comment with great advice. That is if you have any to offer. My videos are only offered to share knowledge, not for any other purpose. The camera person is my wife of 49 years. I think I’ll keep her.
@@jimmykerstein2049 I’m sure she’s an amazing wife but she’s making you look pretty incompetent when serving as your camera person. I was being nice. Your advice is lost because nobody can actually see what you’re doing. I can’t fathom why you’d impact your reputation as a content provider by posting something so shoddily done. Didn’t you wonder why you got tens of thousands of views but only a couple hundred likes? Never mix family and work. :-)
Thanks for your unnecessary UA-cam career advice. I don’t post for view counts or any financial rewards. Feel free to not waste your time viewing anything that I post. Have a nice day 😁
@@jimmykerstein2049I wasn’t saying this out of entitlement, you just seemed like the kind of person that doesn’t phone it in and adheres to the philosophy that if something is worth doing it’s worth doing well. I really wasn’t sure you were aware that the image was unusably blurry every time the video zoomed in. If I misread you and this feedback was unwanted I’m sorry.
Best de-boning tutorial, now I won’t struggle with that bugger…
Wow! Thanks much. Mine was not as pretty but maybe next time.
Excellent content really informative well presented ❤
Glad you liked it
I watched 5 video's yours was the kost simple. Great job
Glad it helped
Too fast
I’m totally uncoordinated, and it’s hard for me to learn how to do knots successfully, the way they’re supposed to be done. For that reason, he went way too fast for me. All three times you tied is not. I tried stopping and pausing and trying to catch up and it still didn’t work, and I’m still trying to learn what you did when you breezed through making this knot. The assumption was that just about anybody could learn this easy routine, but the fact is people like me need to have the process slowed waaaaaaaaaay down, and every part of it done very slowly, and then pause (and then possibly repeated, with another pause before moving on to the next step). And so on, and so on, with slow movements, and pauses in between, and the narrator saying now, did you get that let me show you again, but very slowly. VERY SLOWLY. Sorry, but it’s just the way people like me roll. To have to learn it at the speed at which you went was a no-go .
Top 🔝
Is this the cut where the flap meat comes from?
No, the flap meat steak or bavette steak is nearby but not part of the top sirloin. Bavette steak is somewhat like a thicker skirt steak with a horizontal grain.
@jimmykerstein2049 oh ok, what subprimal would the bavette steak be apart of?
Prior to being “discovered” as a steak cut, flap meat was just part of the ground beef trim produced when separating the beef into primals and sub primals. You can google whether the USDA has given it a sub primal designation. Thanks for your interest.
I love your technique, took some time, though I think it would have been simpler, if it was shown from your angle.😅
Great video. I have been buying these roasts for several years and cutting them into steaks and chunks that I use for stew or grind. I don't have a boning knife but make do with my very sharp chef's knife. However, I would like to trim around the bone with the same accuracy shown here so I think a boning knife is in my future. FYI, the bone is great to drop into a stew for the extra flavor it provides, and for people who cook beans.
wow! that is a nice hack
Now it's on sale for $2.49 lb.
Folks, Jimmy gave me some great advice. It will save a ton of money and taste great!!
Can I pellet grill a top round and make it tasty? Recipe available?
Top Round is very lean and somewhat chewy. I have never grilled one. If you want to try, choose a thicker cut, 1 1/2 to 2 inches. Season it generously (kosher salt, fresh cracked black pepper, garlic powder) pull it from the heat @ 135 degrees. After it rests for 10 to 15 minutes, slice it as thinly as you can diagonally across the grain. Serve it with a horseradish cream sauce. 1/2 cup sour cream 2 tablespoons horseradish cream Juice of 1/2 small lemon Note, I use a coating of olive oil on the meat to help the seasoning stick.
Jimmy!! Appreciate you buddy!!
You can smoke Top Round steaks, aka London Broil (although not all LB's are from the Top Round.) Search youtube for smoked or grilled London Broil for more results, but there are a lot of good options for the cut.
Cut cases of these in my early meat cutting days..
Thank you! I Appreciate that you were explaining why you were doing what you were doing.
Awesome video! I learned so much. Thank you for sharing your knowledge.
Glad it was helpful!
Thank you for your expertise. Hope you are well.
Thanks, you too!
I buy whole butts in order to keep the fat. Fat is flavor and energy. The only reason to trim fat is to render for suet to cook beef in it. It's sacrilege to discard that beef fat.
I love 🍖🍖😙
... shouldn't you remove the plastic first?
😂
How long do you bake 2 inch pork chops and what degree do you use? I see you don’t cut off much fat, is there a reason for it? I trim the fat down but not completely, does it make a difference with the taste if all the fat is left on? I’m not big on a lot of fat, but if it makes a huge difference then I’ll try it next time.
Thanks for your questions. 350 degrees is a good oven temperature for roasting pork loin. I always recommend using a meat thermometer to avoid overcooking. I make the personal choice to remove the pork at 138 degrees internal temp. Pork is food safe @ 143 degrees. It will easily pass that with a ten minute resting time. Pork loin can be tough and dry if overcooked. Fat is flavor. Even just a thin layer will add a lot of flavor. The oil in the fat will melt away leaving a nice crunchy crust. Seasoning the fat generously before cooking will add flavor to the crust. Pork loin without a bit of fat can be very bland. Enjoy!
Thank you for you information. Was wondering for your next video if you could be a little slower and more clear when pointing out different steaks in the meat. You love the meat too much and do not point out clearly for new people. Thanks 😊
Come back to this video every year to tie up the big Christmas tenderloin, always helps me out! Thanks Jimmy!
Glad to help! Merry Christmas!
I'm going for it! I haven't ever done the strip roast or seasoned with dill. Very excited about the half loin my butcher had for me. Merry Christmas!
Thanks for the nice comments! Merry Christmas to you too!
Jimmy, I hope you're having a great pre-christmas because I have this enormous full top round and I have no clue how to cut it for Christmas. Lol. You're a life saver.
Thank you for your nice comments. Merry Christmas to you and your family! Recipe for Horseradish Sauce 1/2 cup sour cream 1/4 cup creamy horseradish Juice of 1/2 fresh lemon
I'm a butcher and this is how I was taught to tie a cinch on a roast. Very easy and I recommend. I practiced with weed eater string for a day or so and I've never forgot.
How many lbs was that
A whole Beef Strip Loin averages 10 to 12 pounds. The one used for demo was a half of the strip loin.
❤ Best video I've heard more than seen...😂 Thank you!!
I was a butcher/mkt. manager for 26 years for Winn Dixie. Started in 1980 until 2006. I have a sharpening stone exactly like that one. It is the stone from the original meat market I worked at. I took it home in 1998 when the location I was working at closed due to competition from HEB and Walmart. Forschner knives are all we ever used back in the day. They are still great knives but called Victorinox today.
Thanks for your comment. Like you, Forschner knives were my tools of choice. As a retired butcher who loves to cook they are still my top choice. Having a familiar tool to keep them sharp is nice as well.
If you cut it into roasts, does it matter where you cut? Do you still pull off fat and silver skin? Do you tie it with strong? I have a 25 lb piece of inside round in my fridge and didn't realize what I was getting myself into 😂
You should leave any fat on the roast to add moisture when it cooks. Trim off any exterior silver skin. String will help the roast keep its shape while cooking. Cut the roast with the grain. You want to cut across the grain for a more tender cooked product. Thanks for sharing.
Very easy to understand, thank you for the great demonstration!