Bone in vs Boneless Steaks (How to be a Steak Expert) The Bearded Butchers
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- Опубліковано 12 тра 2021
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You need to know how to choose the perfect steak and what you're going to get when you order a steak at a restaurant, or even from your local butcher if you're going to grill it yourself. Today, we have a beef porterhouse steak, beef t-bone steak, beef strip steak, and beef filet mignon. Seth is going to show you what makes each steak unique and what you need to look for in the perfect steak.
In addition to the steaks, Seth has a half of beef: a beef front quarter, and a beef hind quarter. The beef porterhouse steak and the beef t-bone steak come from the beef hind quarter. In that hind quarter is the beef sirloin, and the beef short loin. In the sirloin is the porterhouse and t-bone steak, and if it's boneless, the same sirloin produces the filet and strip steaks.
21:25 - Sums up the whole video. If you need the 10 second elevator pitch it's right here.
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🔪 amzn.to/3CaJXW6 Seth's Bone Dust Scraper
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💣 Video Tips for the Perfect Steak 💣
1) What's the difference between a Porterhouse Steak? 6:41 - The USDA requirement for a beef porterhouse steak is for at least 1.25" of tenderloin. If it doesn't, it's NOT a porterhouse, it's a t-bone!
2) Don't buy the tail! - 8:13 - Seth shows a well trimmed t-bone (or porterhouse). Keep in mind that if you buy one with a long tail, that's extra weight you're paying for that will be discarded.
3) Pay attention to the trim on a whole beef filet - 13:54 - All of the extra fat, gristle, and silver skin is wasted money. If you want to buy a whole beef tenderloin, be sure that it's trimmed nice. Seth also shows the center cut filet mignon.
4) Careful what you ask for - 19:13 - If you drop off a side of beef at the butcher and he only sends you t-bones and Porterhouses, it's because you asked for bone in. He didn't keep your strips and filets, you just didn't ask for the right thing. Likewise, common sense, if you ask for 2" thick steaks, you'll get less steaks than if you ask for them to be cut 1" thick.
Index:
1:44 - First hindquarter is the porterhouse and t-bone. The flank steak comes off first, then the sirloin tip. The beef tri-tip steak is in the sirloin as well. The starting tip of the tenderloin is in the sirloin as well. Be careful not to cut it up.
4:58 - Seth cuts into the 2nd hindquarter for an exact comparison of the beef bone in vs the beef boneless options.
10:55 - Seth gets back to cutting up the 2nd hindquarter for the boneless steaks.
16:11 - The Beef strip, beef strip steak, or usually known as the New York Strip Steak. Seth gets it trimmed up and walks through the cuts. Beef strip steak is the term for a boneless beef loin as well.
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if every business in America had a person as honest and driven as this guy, wouldnt this be a country to be proud of ? Thank you sir, for looking out for your customers ! Your a rare breed.
isnt this sad but true, Im much older, so in my eyes this young butcher is a good solid man and average guy. In they eyes of a 24 year old customer today, I bet he is a rare breed. Its why enjoying your work is more important than pay
Medium rare
@@jimmyruger7529 I agree, but still think everyone should be paid well for whatever work they do, especially craftsmen like butchers.
Whether you're butchering it or cooking it for others, you should be able to support yourself from your labor. 👍
People used to be a lot better and treat each other a lot better now we have completely lost control of society. It's especially sad seeing so many stories of gangs of teenagers beating up and robbing old people. Once a society loses its respect for elders that's when everything starts falling apart.
Says more about you than the "country". People I interact with are honest and take care of business, family, and their community.
My father was a butcher and he explained to his customers about different cuts in front of them in the same way that you just did. I had a smile on my face a mile wide. Thanks for the memory. You made my day.
My dad was also a butcher and learned the craft serving in WWII as a (Mess) Sergeant in the Army (Air Corp). After the war he returned home to operate the family grocery business which specialized in hand cut meats. This is so much like what I used to see him do when i was growing up and has not changed over the years. Very well done video here. Thanks.
I have been cutting up deer and elk for 25+ years, isolating muscle groups, shaving silver skin late into the nights until I cant cut anymore, trying to get evey last morsel into my steaks and grind. After watching your very informational and descriptive vids, I have cut my prossessing time almost in half! Thanks for taking the time to make all your videos.
Good stuff! Always a pleasure to share our knowledge!
I was the same way with deer and my sheep. This butcher is awesome. I wish I was local to him, I'd be customer for life.
If I had to kill my own food, I would starve
@@frozenhouse5362 when I retired as a medic from the USAF I had a similar thought. At some point you realize that either you starve or learn to kill an animal. The important part is doing it quickly and humanely as possible.
@@joeh4295 .... I guess I could gut a fish, if i had to?
This is such a specialist skill. I can barely tell what I'm looking at until "voila" - there's a fillet on the bench. Good to watch this and understand how an animal becomes food on the plate, and what it means to eat a steak. The animal that grew and the farmers that reared it, the butcher that prepares it, the time and skill it takes. Makes it more appreciably valuable.
Really love how you put it. Thank you for appreciating our art!
I love butchery but am not good at it. Thank you for teaching me.
Practice.
Well said!
I feel that is a great description. I'm familiar with the end product but didn't realize how much skill it takes to butcher the animal to the final cuts.
This was an absolutely fantastic explanation of these cuts of beef, and a wonderful anatomy lesson at once. The man is a true craftsman. Filets are not just for the ladies!
as a steak lover, this channel is gold.....
Thank you, fellow Steak-lover! 🥩
Gold and Beef.... two things worth HOLDING.... GO FIGURE.
Just meat lover In general 🤣
@@DivineEnclave22 u love that meat jaden don't u
The flank steak is my favorite but I love all types of steak.
Never thought cutting up a cow would be interesting but I couldn't turn this off. It's all about personality and you sir are easy to watch, learned a ton!
If every person who has ever tried to teach me Anything , was as clear , to the point and down right Smart as this man , I would know more things than i do .
Damn....why didn't I say that !! So true !
I Work At H-E-B in Texas as a meat cutter and this has really helped me dive deep into the cuts of meat that I handle everyday.
Only one if not the best Super Market in the world!
Hey man I just got promoted to cutter too at HEB! I'm also here trying go learn 😁😁
Yes I’m a technical a market lead right under the manager
Nice. I’m a Meat Cutter at H-E-B as well. It’s a nice change of pace, from
Throwing the truck all the time.
I'm Canadian and winter in the RGV in Elsa. H-E-B has the best meat going at a great price. We missed it this past winter due to Covid, but can't wait to get back in Nov. 2021. The Valley people are the best also.
You guys are so chill. And very good at explaining the beef.
I could not agree more. Since I started watching these guys, my meat choices have gotten so much better.
Agreed! I do get a lil nervous at how relaxed he is with than band saw though (like when he reaches behind it with his left hand 😬)
I'm from Argentina. We're well known for top quality beef. Our cuts are somewhat different, but pretty similar. Love your videos. Very didactical. I've owned a butchers shop and managed all perishable fresh products for a supermarket company.
Keep up your great work.
You are on Point sir. 30 year Journeyman butcher here. Great presentation, instructions and information for anyone looking to buy a steak. Love this video.
You, my friend, just did an EXCELLENT job explaining these cuts, how to identify, and how to order them from the butcher. You sir, are a champion among men. Well done Bearded Butchers!!
how long for you to clean your work area or you us your kids to help cleanup and who many hour for cleaning up, Ronald Reid
I love your consciousness. You’re selling to your neighbors. You aren’t some massive company trying to turn a buck on people that don’t know better. You’re taking care of your community in the way you can. That is the way it should be. That is an extra level of awesome in a world where no one cares about the folks living next to them. I applaud you. That is greatness.
100% agree. Local and sustainable. These brothers are the best
We're deeply honored. Thank you so much, Alex! Giving value back to our community always comes first. 💯
@@TheBeardedButchers the world would be a better place with more people like you in it.
The world needs more real true Butcher shops, like the old days. Grocery stores have pretty much ruined the beef department inside them.
The real tragedy here is that I am not local. :)
Being a butcher myself bearded butchers are so good at explaining the different cuts thank you guys your awesome!!
Happy to help!
One of the best explanations about porterhouse, t-bone, stripe steaks and tenderloin. Well done!
"Well done"....How dare you!😀
Hell yeah another bearded butchers video! Glad I got my notifications on. You guys do not understand how helpful ur videos have been to me. This the kind of education I need
So honored to hear that, Julius! Thanks for hitting that bell button! 🔔
Very informative, I appreciate that you explain without talking down to the viewer. Your intentions of education definitely comes through.
Great job.
We appreciate this kind message!
That pointer at the end is what I tell family and friends all the time. With prices being what they are it's usually cheaper to get the T-Bone/Porterhouse and separate the steaks yourself than get the steaks already separated. What I mean is the T-Bone/Porterhouse usually has a cheaper per lbs price than both the Strip and Fillet.
You guys have a knack for making a 20+ minute video addictively informative. I like how you don't skip telling us your thoughts and comments as you go through your process each time. Wish I could be a patron of your products!
Grew up on a ranch and been eating steak my whole life...this video taught me so much! Outstanding!
Very lucky!
I worked in the food service industry for years and enjoyed it with deep passion. Butchering, to the very limited extent that I was able to enjoy it, was easily one of my favorite aspects of the work I did. You guys' videos are absolutely great and well produced. Keep up the good work, God Bless.
My father inlaw was an old school butcher and he would always bring me the best cuts. Watching your channel really makes me appreciate his gifts of beef. Great video! Thank you!
As a young man my dad raised cattle and I was too young to do much but wrap meat in paper and label. Thanks for educating me and bringing back wonderful memories.
When you good at something, you sure make it look easy. Thank you for putting the steaks on top of each other, the visual done the trick. Great job!
You guys are such a joy to watch. Educational is putting it mildly. Informative, even fun to watch. You guys cut meat like a pianist plays piano. Great job…
Thanks, Nelson! Edutainment is our goal!
Very educational! The bearded butcher does a great job of explaining things so that you can remember without much effort. The differences between the porterhouse and the t-bone and also the tenderloin and strip are something that I thought I knew but after watching this video it really helps explain the nuances of the cuts.
Absolutely incredible I love everything you said. As a point of just letting you know the top of the fillet is called the Château Brio, the middle section is the tornado, and the tail section is the fillet mignon
Awesome! We appreciate you sharing that information with us.
Senior bearded butcher, a true master in his craft, and an excellent teacher. Keep up the good work!
I don't know how I came across your video, serendipity I guess.
Love the fact that you explain what you're doing and then come back and reiterate, with an example, in order to reinforce what you've done... Steak lover and now steak educated.
An emphatic thumbs up to you sir.
So happy you wound up on our channel, nonetheless!
The end product laid out on the table is probably what heaven looks like 😅
I just got a whole loin on sale at my local grocery store for 9.99/ lb! They cut it for free, so I got 10, 1.5 inch steaks for just under $60. They are fantastic! I got to pick out the loin myself. I now wish I got 2!
*The Bearded Butchers* Absolutely stunning, thank-you sir for taking the time to bring us along. God Bless.
My pleasure!
Awesome video! Straight to the point, clear and concise exactly how videos should be. Thanks for sharing your expertise!
Worked in my grandfather's small market in Chealse Heights,NJ. when I was 14-15 yrs old! He would break down the hind quarter on a butcher block and hang them in the walk in fridge! He taught me all the cuts just like you did! No supermarkets around back then! Now at 80 yrs old, this brings back fond memories!! It was called " DeMarco's Crossan Ave Market!!
Porterhouse is my favorite steak. You get 2 amazing steaks in 1. You get variety. And I love eating off the bone
Same here!
Great education for me. I never get tired of learning. You guys always explain everything that you do and why you do it that certain way. Thank you so very much and God Bless. Wish that you lived closer or could ship.
Thanks, Ron! We have actually partnered with Greensbury for quality meat that can be delivered. Check them out through the link below:
bit.ly/3tpiCw0 😉
Watching a couple of Masters breakdown a piece of meat is never boring.
Glad you appreciate it, Cameron!
It really is satisfying. Any time someone masters a craft, you just have to appreciate it. Great content as always from bearded butchers.
The explanation is second to none. I’ve learned a huge amount from your videos.
always respect butchers who trim up their tenderloins nicely. it's a slap in the face to the customer whenever a butcher is asking them to pay $20+ a pound for a beef and gives them garbage
Thank you my friend you seem like a genuine guy,in the current climate,everyone gunna need a bit of help, including butcher's and everyone else.god bless all
Perfect Example of Prime Butchery I showed this to my brothers told em. "U know those butchers that be quartering beef at their own shop" they said " the guys with the beards?" which i replied "...uhh yeah who else be having this type of content?!" Thanks for taking the time and effort in sharing some of your knowledge with US i for one truly appreciate it.Until Next Time 👋 From So.Cal ✌
The porterhouse has 2 different muscles that would be cooked differently when separated.
Forces one steak too be more rare/well done.
Still one of the best cuts.
My wife actually prefers a porterhouse above all else. She used to like filet until I told her that the porterhouse has a filet in it. I like either a strip, t-bone or a bone-in ribeye. I just want a rib steak of some kind. I do like them on the bone a bit more. The flavor comes out better after grilling if you cook with the bone on, plus the filet benefits from that fat a bit if it's still nested into that porterhouse.
I NEVER KNEW HOW MUCH I NEEDED THIS CHANNEL IN MY LIFE!
So heart-warming to read this! ♥
I can’t believe I have lived 40 years and just now learned these facts about porter house/ t bone and strip/ filet. Just subscribed.
Well, it looks like I've got company when it comes to learning about meat late in life. At age 75, I can assure you it's never too late to learn. What an interesting video!
Welcome aboard, Michael! No such thing as learning too late! 😉
NONE of those steaks is worth eating...Bone-in Ribeye is the GOLD standard of steaks.
All from a "Short Loin"
I'm just a French guy and like so much yours videos.
Lot of knowledges about butchering you give me.
We are so many differents techniques in France 🇫🇷 to cut a beef 🥩.
Thanks you and keep it going like this.
If it possible to come into your butcher's shop and farmer to learn more as a trainer.
Let me know guys.
See you. Manu from Paris.
Hey there Bearded Butchers at White Feather Meats,I've started the carnivore diet and guess what, YOU ARE MY HERO'S !!!!! LOVE ALL YOUR VIDEOS I'VE LEARNED SOOO MUCH FROM YOU GUYS, THANK 😊 YOU MOST KINDLY, MUCH LOVE, SEE YA NEXT TIME!! LOOKING FORWARD TO PURCHASING SOME OF YOUR SPECIALTY PRODUCTS!!
I love watching these videos! So informative! I loved the 'his and hers' discussion of the Porterhouse as our son does that with the DiL. I am surprised when talking about the filet that he didn't mention that it is common to cook it with a piece of bacon around the outside to provide some fat/flavor and still get that very tender beef!
Wow. I knew the differences in the cuts, but just phenomenal to see how they are cut. Crazy knife skills.
These gents explain it all VERY well.
I was a meat cutter for more than a decade. This guy is better than I ever was. He uses one of my favorite knives - Forschner 407-6. Am I right, Mr. Butcher?
Thank you guys for being upfront and honest and educating every person out here it's a must that we have people like you.
Of course! Sharing knowledge is the key 🔑
Once again another outstanding video! Purchased my first 1/2 steer in 2019. Our second 1/2 steer in mid June 2021. I am so better educated this go round because of you guys. Thanks for doing what you do!
Reminds me of my grandpa who ran a meat market and grocery in a small South Dakota town, Geddes, from 1917 to 1961. I remember going with him to shoot the animal (hog, cattle, sheep, or similar [he also dressed elk, deer and antelope during hunting season]) and he was a good shot. Would never let the animals suffer if he could help it. We then transported the animal to his shop and I would watch him transform a walking animal to meat in the refrigerated counter. Saw him work with carcasses as you do. Learned a lot of anatomy from him. Especially hogs--they're pretty similar to humans in many ways. Being a butcher is hard work. These are good videos and recall him explaining the same things you are doing. Was a smart man: taught himself to run a business and self-learned in accounting until he retired. I . . . DO . . . remember the carcasses being extra heavy to cart around.
Best explanation of the difference between Porterhouse and T bone that I've heard, thank you!
Wow, we're delighted to hear that. Many thanks!
Perfect, thank you! Next time I'm at Texas Road house, I'll order the Porter House. Big fan from Brazil.
Sweet! 💪
Oi Anderson, como ele chama o medalhão de filé?
@@MMouraBR estranho, né?
So yea, just started watching this. And having worked in various high end restaurants, and cooking a few of these cuts. This is a very informative and rewarding channel. I'll definitely be a subscriber.
You guys are as always GREAT, yes many moons ago a restaurant tried to pull off a ‘T BONE’ as a ‘PORTERHOUSE. ‘ but they were SO SURPRISED. that I knew the difference , THE A&P years before they dies around Father’s Day, they had complete racks UNCUT. so I had them cut mine to 1”. & grind the tails, but the good butcher would swap out those tails for better meat , Most were ‘YIELD’1 FDR were YIELD 2’’ MY wife also loved those shell steaks , COSTCO, has been the only place for a FULL UNCUT FILET. they also do sell PRIME also. All my old butchers were in NY & passed on , never found one here in NJ . GEARINGNUP FOR YOUR FATHERS DAY, CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸
We have no butchers in our area worth the bother. Those who are reachable do not have very good butcher skills nor the knowledge they should and their beef is very limited. Lots of the ones I've been to don't even buy their beef on the hook. Lots of these small shops rent their space which I can't figure if you have a plan to become a neighborhood butcher and expect a nice customer base that returns over and over because of selection, skills, quality and so forth. Too many shops open up in a strip mall, give the appearance of a butcher shop then can't provide the service. Sad
Back in the day( way before your time) the older customers would put a finger on the "Porterhouse Steaks" between the fillet and strip.... a true Porterhouse Steak is one where their finger wouldn't feel any bone between the Strip & Fillet. So today Uncle Sam is setting the pace on what old timers know is bullshit.
How long have you been doing this? I’m absolutely amazed at how well you explain what you are doing while you do it… keep up the good work
Since we were young! 💪
@@TheBeardedButchers You are still young ! Maybe when you were youngsters, age 10 or so !
@@TheBeardedButchers So, 1900
Yes!!! I’m so glad that you explained the difference between the porterhouse and t-bone. I had uneducated customers that thought it was just labeled to raise the price of the porterhouse. I love your attention to detail
We bought our first half beef this past year. This explains a lot! We went with the boneless roasts and steaks option, and were extremely pleased, but now I understand the terminology
I butcher a whole tenderloin every month for less than half the price of buying the trimmed steaks. Thanks much for your guidance.
Love watching this show. Wish I lived near your butcher shop. It's near impossible to find a great cut of beef up here on the east coast of Canada. Seafood is a different story.
Maybe one day!
Never seen a professional butcher do his job before. This was super educational. Thanks for sharing your experience and professionalism. I learned something today.
Our pleasure!
Brother you're making me think about quitting my day job and become a butcher. You're an inspiration. Keep up the great work
you make the carving look so effortless
Great work on this one Seth! Thank you!
Ordered 1/4 cow this winter and wish I had found this video before we went through the order sheet. This cleared up so much confusion for me. This video was excellent! Cuts and pros/cons of each were explained clearly. The visualization of live butchering really helped it all make sense. You guys are awesome. Thanks!
Dude is the man! A word of advice to steakhouse goers: don’t buy the “bone-in” version! It’s an up charge for something that doesn’t bring value. The server may believe that the bone adds flavor because that’s what they’ve been told. But when meat is cooked quickly over high temp, the bone doesn’t do a darn thing… Bone in only makes a difference when braising or roasting a big cut low and slow. And even then, I think it only adds moisture from within. If you think about it, how exactly would flavor permeate through meat from bone? Bone does have a ton of flavor/nutrition, but the only way to get to it is to simmer the bones in water (i.e making stock).
Great video!! Great explanation of 4 awesome cuts!
I really enjoy the channel!!! Keep the knowledge & entertainment coming guys!!!
I've never seen such thick strips.... beautiful...
I’m a city slicker down in Miami with a country heart! Love you guys and your videos. Great job with this one!
Very well explained. I know about the difference in cuts, but to see how it's actually done is very educational. Thanks dude! Love this channel!
I finally understand the what a Porterhouse is vs a T-Bone, so simple but no one tells you.
This was great as I've never really understood the difference between steaks but have been eating it for years but not in large quantities and it hasn't been until lately because I wanted to increase my protein intake. Moreover, I will now look for strip steaks and understand what part of the cow it comes from. Great information. Thanks
Awesome to watch a true old school professional butcher
I agree as a steak fanatic this channel is Gold,Platinum and Diamond
I subscribe to numerous food-related channels. I find yours to be the most interesting and informative. And...the most valuable, because you discuss a product which is very expensive. You guys are professional and you take care of your customers. It's all about ethics with you. Looking forward to your next post.
Well done as always sir. I always learn something new watching you fellas. Especially loved the pro tip of removing the fat cap in bulk motion versus individually as well as the thumb on the small bones. Keep up the good work and many blessings!
Cool stuff, Shawn! We're glad you learn something new from our videos! 💯
Retired butcher/cutter here, not too old or experienced to learn from you're videos.
Thanks guys.
Rock on, fellow meat-cutter 💪 Share some of your cool tips!
This guy is the best!! Super knowledgeable and just a whiz with a knife!!!
Been grilling for years, never knew any of this. Very useful info, thanks for posting.
Loving this channel. Just got shipping confirmation for some more seasoning and my new Victorinox boning knife
After 65 years I finally know the difference between Porterhouse and T-bone! Thanks!
You're welcome!
Visiting our Ohio family from Phoenix I ventured to Creston, Ohio and the Bearded Butcher for the first time. I bought two strip steaks and they were the best steaks I have had in many years. I cooked steaks for Tisher's Restaurant in Seville, Ohio in the late 1950s. Tisher's used prime steaks from the slaughter house on Ohio Rt. 604 west of Rt.83. The products of the Bearded Butcher and the Internet tutorials on meat processing are wonderful. I have searched for quality beef for years. I tried Omaha Beef which are not in the same class as the Bearded Butcher products. I wish you shipped. I can get some good steaks in Phoenix, not as good as yours.
Such an amazing detailed, informative post!! Keep em coming!!
More to come!
Man I always respect my prep team and my vendors. Imagine doing all this prepping and cooking just for a ungrateful customer to explain why the food is pricey
Nothing beats that tough to get at meat that's found right along the bone that you have to chew and gnaw at. Pure Heaven.
Back in 1972 or 73 I had a class at the University of Missouri College of Agriculture called "Livestock and Meat Science ". We learned to judge the animals on the hook (sheep, cattle, and hogs) the followed them through the complete butchering process. For our final test, we had to look at a retail cut and identify the animal it came from, the wholesale cut and the retail cut. I love you videos for both the demonstration and explanation. Great work guys!!! P.S. During "study night" for the final 1 of our Professors (Dr. Hedrick) prepared many of the cuts an we got to sample them throughout the evening...
Great video. Really think there is a lot of misconceptions with these cuts. I appreciate the knowledge with the USDA definition of a porterhouse. I’ll remember that for sure.
Been waiting for this video for a long time!
Finally a definitive answer on the difference between T-Bone and Porterhouse! Porterhouse must have at least 1.25 inches of filet, otherwise, it is T-bone! Awesome! Thank you!!!
I really enjoy seeing a great tradesman at work. That stuff with the knife, it says not only years of practice but years of devotion. Thanks!
I’d love to see a video describing the differences between normal ribeyes and delmonico ribeyes
Delmonico is just a thick cut
Delmonico is my current fave unless we say standing rib roast or bone in ribeye. So now what's the difference in that lol
You can save a few bucks by asking your butcher (that's a laugh) to cut you a couple Chuck Eye Steaks or purchase a bone in first cut Chuck Roast and "seam out" the Chuck eye and cut it into steaks yourself. You may want to marinate the Chuck eyes first. Debone and defat the remainder, cut into bite sized pieces for beef stew...or if you have one of those handy Oster kitchen grinders make your own ground chuck....2 birds with one stone.
They confuse T-bone and Porterhouse here in the stores all the time. I'll get a tbone with way too much tenderloin or get a porterhouse with barely any tenderloin
Constantly. Here in Massachusetts we have a great supermarket chain called Market Basket and don't get me wrong there fantastic but every month and a half or so they have Porter House on sale beginning of the sale everything that says porterhouse is as such ..to the end there T-Bones. Which is fine cuz it's always a pretty good price but you're better off buying at the beginning of the sale
I dont think theres any set standards to this, just general concepts. Been a meat cutter for 10 years and theres definitely differences between what I do and say with these guys. I've always been taught that a porter house was about the first 3 to 4 inches off the sirloin end (the striploin will have an additional muscle on the far side) after that it's a tbone, once the tenderloin (never call it a fillet, unless it's a fillet mignon which is bacon wrapped) is nearing less than an inch, it's a wing steak.
Everybody's different, but at the end of the day, as long as you have a general idea of what you're getting, you should be good.
A porterhouse will have the extra muscle on the sirloin hence a larger fillet that's it ask ms Abercrombie at the one and only 74 ranch beef in Bellaire texas. Pin oak ranch
@@reeceedwards2509 that's how I've always known it as well.
@@DevinHeida pin bone sirloin aka dinner for 2. Then porterhouse. T bone
I'm cutting my beef tomorrow. It's been hanging for two weeks and I'm stoked! You guys have made me a lot more confident and I really appreciate you all.
Thank you very much!🙋🐂
We're glad to hear that Sean! We appreciate your support, thank you!
Great video! I just need to clarify a couple of things, the most tender part is the hanging tender, although most people do not know what it is or where to find them (in the carcass or in the store) the other thing was the spinal cord was still in the hindquarters. It should have been removed at slaughter per USDA regulations as SRM.
But again great video and I'm going to check out some of your other videos.
I wonder if you guys could go over how you clean all your equipment and surfaces at the end of the day.
Ive always wanted to see that
Im sure they probably do it same we do it. We just take all the machines apart, clean it by hand, sanitize it then put everything back together.
@@johnn9412 Hi I did REFRIGERATION Most my life alsoA/C, but when the stores used to get HANGING MEAT. I loved when THEY blamed refrigeration, but TOO MANY CASES, the meat would have a bacteria bloom from NOTCLEANING &SANITIZINGthe TREES. as they are called . also the heat absorbing flood lights over the meat cases burnt out , they would just PUTIN one off the shelf WHICH COOKS THE MEAT IN THE CASES ! BUT THEN they stopped hanging meat, so boxed meat came in , then board of health in NJ stopped the SAWDUST, then used a HUGHE roll of cardboard, , so NOW they stopped washing the floors, NOW the floor drain trap has NO WATER in it so now the meat start turning black, so it’s the refrigeration’s fault, REASON SEWER GAS, FROM NO WATER IN THE TRAPS
WELLi have retired as of 2003. Cheers🇺🇸🇺🇸🇺🇸🇺🇸
@@flybyairplane3528 hey man, i honestly have no idea what your talking about. Supermarkets stopped cutting hanged meat a long time ago, we just get whole pieces in and cut them into steaks/roasts.
@@johnn9412 hi it came about when someone asked about BEARDED BUTCHERS cleaning their equipment, ‘TREES’ HAVE TO BE REALLY CLEAN, OR BACTERIA screws up the meat, yes SUPERMARKETS only carry ‘boxed meat. `but as long about cleaning, I came across several oddities ALWAYS BLAMED on the REFRIGERATION. 🇺🇸🇺🇸🇺🇸🇺🇸
I cut meat at the retail level for 15 years and got to say your videos are addictive . The only meat I cut now are Elk and Deer here in Colorado . Would love to see you process a front quarter as well , and if I might ask a question , I remember the name of a primal cut called the "headloin" , is that the sirloin and shortloin together ?? Its been awhile.