Відео

Thanks.

Excellent

Good tips. You really care about your meats. Looks like saving money. Thanks

Sorry I turned out after you called the myoglobin “blood” for the 5th time.

This guy is an idiot.

2:30 you could keep the fat on mine I like it

Too much talking,godd 5 min video

What do you ask for when you want them whole like that? A whole rib roll? Rib roast?

Here in Texas we’ve got a store called HEB, and they’ll periodically have select and prime ribeye on sale. I went today and asked the butcher for two whole select rib roasts. Came home with ~40 lbs for less than $150

Great video!! Thank you, learned alot

How long do you thaw it out before trimming and cutting?

Nice!

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.

WOW......How clueless are you. You destroyed that rib with your clumsy cutting. 0% knowledge, You're embarrassing

You're correct when you said it's cheaper to purchase this way and cut the meat yourself. This was a good refresher because I haven't done this in 40 years and with the high price of meat now, I will be getting back into it.

What kind of grinder do you have?

I like the cut to stuff the chops.i usually use the end cuts to cure to make canadian bacon

There is no blood in the package. That red liquid is in fact protein breaking down from the mussel tissue.

Service counter requires work. Thank you for making th3 fufll cut

Good video

All that trimming is flavor,they only do that in restaurants for appearance

Great job

Do you think you could do a video on meat combinations you use for making burgers? Are there combinations you like, are there particular types of meat that don’t work well in your opinion?

Thanks for sharing your talents. Learned so much from you! Hook em horns! 🤘🏼

Aiguise ton couteau merde

You should always take a video of you taking a bite out of each one and then telling us the difference.. 😢 but I still enjoyed your video

Also I wanted to say thank you I did subscribe I want to see you get to 5,000 as well but quit cutting off the fat If the customer doesn't want it let them tell you because I actually go in and look for the fattiest piece of pork beef or anything else so that's just a tip for you again there's so many of us that are on the carnivore or keto diet and we look for all that fat The fattier the better..

You got to leave the fat on I'm carnivore / keto we love the fat ❤

Hey what about bone-in chops? Just started watching your video so you may address that.. but just from the beginning I already know I like you and thank you😂..

Stir fry round chunks stew meat cubed steakes bottom round roast rump roast grinds,

Nice you have a link on what tools you use

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

There is only 1 rib in a short loin and it is toward the tail of the tenderloin. When you pull the tenderloin from the short loin it creates marks from the transverse processes (t-bones). They are not rib marks. The only rib mark there should be is in a strip loin on the rib end. That’s the 13th rib.

Great Video! Very informative. thank you… subscribed.😊

What a great video!

My preferred thickness & doneness: > Dry Aged Superprime (kobe, wagyu): Black & Blue, or Sashimi, as thick or thin as I can afford. > Dryaged Prime: 2" thick, Rare > Regular Prime: 1.5 thick, Rare > Choice: 1-1.25" thick, med-rare, or reverse seared sous vide. > Select: either 0.75-1" thick med, or Steakum (basically cut & pounded thin then frozrn, then flash seared med on plancha). Failing that, stewed (carbonade flammade, burgundian beef, pot au feaux, et al)

Conroe? I am in Conroe across from The Woodlands. Conroe is kind of funny how it’s shaped. Anyway, welcome to Texas.

Where you been??

Tough steak? Au contraire, my friend. Learn the power of the Sous vide

I went to costco and they were all out of primals because their sources are starting to thin out so they cut up all their primals into steaks. I live in an area where there are local meat markets all over the place so I went to one and got a different primal there. It was more expensive but I notice one HUGE DIFFERENCE. The cut of meat I purchased was NOT SOGGING WET with all the water they literallhy inject into ALL MEAT in the U.S. When you opened that package there was liquid seepage right in the packing plastic. THAT was not natural seepage, that primal you have there has had water injected into it under pressure to increase its weight. I remember my mother browning ground beef in 3 minuits in a cast iron skillet. Today you have to cook that same meat for 20 minutes and literally BOIL it in the water that seeps out during the cooking process and only after 20 minuts is it dry enough to brown (lighly sear the beef). THIS is *()U*&^(&Y FRAUD.

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?

Dude has skill with that knife.

210 and 250mm?

Great video!

If I have a friend who comes over, and doesn’t want THAT thick of a steak, then they can go buy their own! 🤣

Good day , I just started to use my machine , is there a Teflon washer that goes on shaft ,?

For a first video I thought you did great. Really explained things well and I feel like I could do this effectively. I hope you make more videos for sure

Nice job thanks for taking the time to make this video!!!!!!

Great explanation of cutting the ribeye

I like the way you explained the Rib End of the pork loin..... like a Rib Eye steak if beef. I was little nervous cutting lengthwise to make the Country Style, but it looks good.