I recently bought a full strip loin like that and cut it up myself... It was the identical same price as the cut and trimmed steaks though. I said I wanted it before the meat-cutter told me it was the same price, so I was too embarrassed to say I changed my mind...I was buying the whole loin to save money, I thought. It was hard for me to cut it up as my counter-top is the same height as just under my arms, so it was really high for me. (I am only 55 inches tall). I did not do that trimming first as I wanted all the fat on my steaks... later I had a bit of extra bits. I got 14 steaks out of my piece about 1.25 inches thick. I may have saved money by buying the cut steaks, but I will shop more carefully before buying the next one. I think Costco may have cheaper price on the whole loin, but we don't have Costco in my small City...
Couple of my favorites that I love to eat is Del Monaco and Hanger steaks. Just takes more time to cutI . In my opinion Del Monaco is better than a Rib Eye.
Either way works, I find trimming each steak to be a slower and less accurate but a useful tool for tuning in the exact weight of a steak when cutting for portions.
Buying a whole strip loin is a waste of money. You will pay for, say a 15 lb piece of meat and end up throwing away three pounds of fat. At nine dollars a pound you just paid for $$$ dollars worth of useless fat. Whole Ribeyes are an even larger waste of money, imo.
@@Jeebus0143 let my butcher absorb the cost of the waste; have him cut my ribeyes to my preferred thickness and from the part of the ribeye that I like. I like mine with a larger cap. He'll do that for me.
Get rid of the watch when you are cutting raw meat. That watch band is full of E. Coliform bacteria, from every time you use the bathroom in that restaurant. Poor food handling technique.
I recently bought a full strip loin like that and cut it up myself... It was the identical same price as the cut and trimmed steaks though. I said I wanted it before the meat-cutter told me it was the same price, so I was too embarrassed to say I changed my mind...I was buying the whole loin to save money, I thought. It was hard for me to cut it up as my counter-top is the same height as just under my arms, so it was really high for me. (I am only 55 inches tall). I did not do that trimming first as I wanted all the fat on my steaks... later I had a bit of extra bits. I got 14 steaks out of my piece about 1.25 inches thick. I may have saved money by buying the cut steaks, but I will shop more carefully before buying the next one. I think Costco may have cheaper price on the whole loin, but we don't have Costco in my small City...
Couple of my favorites that I love to eat is Del Monaco and Hanger steaks. Just takes more time to cutI . In my opinion Del Monaco is better than a Rib Eye.
I find that the trimming is easier on each steak instead of before you cut. Just an easier angle. Enjoyed the content.
correct
Either way works, I find trimming each steak to be a slower and less accurate but a useful tool for tuning in the exact weight of a steak when cutting for portions.
Go Cut 20 of them and you’ll find trimming the fat on the whole loin easier
Collagen band is the name of that
Hope you make the next video
ua-cam.com/video/wM1YdQky3E0/v-deo.html Here you go!
Is that CAB or Wagyu?
CAB, this was for a hands-on cooking class, so definitely not Wagu.
Why don’t you use a protective apron and a protective glove for your left hand?
Did you make the follow up vid? Cant find it.
It's in the works, thanks for watching.
ua-cam.com/video/wM1YdQky3E0/v-deo.html
Is the tossed meat good for sausage? or too much fat?
The fat would be yes but the grissle that runs along the top no as it would clog the mincer
How to butcher a tenderloin is now up on this channel. I hope you enjoy.
ua-cam.com/video/Kho13DsmTZ8/v-deo.html
Why not use protective gear - - An apron and a.glove.
I'm wearing a apron. I haven't cut myself in over 20 years so no glove needed.
Where's the video on cutting the nerve end? Sheesh promises promiss
I did really enjoy how to cut a the strip but you left me hanging dude. 🤨
The follow up is in the works, stay tuned.
@@DelawareCotons ua-cam.com/video/wM1YdQky3E0/v-deo.html
Bad camera angle.
A lot of whittling going on here. Not very impressive knife skills.
Oh yeah.....another thing.....53k views but not even 300 subscribers. What does that tell you?
That's it's an awesome video!
Buying a whole strip loin is a waste of money. You will pay for, say a 15 lb piece of meat and end up throwing away three pounds of fat. At nine dollars a pound you just paid for $$$ dollars worth of useless fat. Whole Ribeyes are an even larger waste of money, imo.
Then what do you recommend buying lol
@@Jeebus0143 let my butcher absorb the cost of the waste; have him cut my ribeyes to my preferred thickness and from the part of the ribeye that I like. I like mine with a larger cap. He'll do that for me.
@@northover Butchers and restaurants factor the trim and scrap and charge you accordingly. That's true for everything from salads to steaks.
Get rid of the watch when you are cutting raw meat. That watch band is full of E. Coliform bacteria, from every time you use the bathroom in that restaurant. Poor food handling technique.
To much bling?
@@chefmarkkalix Too much bacteria.
Terrible knife skills.