Constructive comment - something that would help your video quality tremendously would be to have an overhead camera and splice in shots from it when doing things like trimming steaks or talking about details of the various cuts.
Just want to thank you for saving me a ton of money on steaks and assistance with the carnivore diet! The chuck roll breakdown has saved me more money than the rest. I've been able to cut 17 steaks and make 3 to 5 roasts.
Wow, you really covered some ground in this video and it's chock-full of good info. Personally, I'd recommend that viewers also watch your other individual videos on these subprimals, as well as grinding. This video gives a good overview but I found the other videos really helpful and quite detailed. Thanks again, super informative and that burger looked absolutely amazing.
Watching you trim a whole tenderloin was like looking in a mirror - same technique. Up to a point. Just a thought - when I make chateaubriand, I go way up into the head end, and also leave the tail on. I fold the tail under when I'm broiling so it doesn't get overdone. It would break my heart to grind tenderloin into hamburger. The reason I do this is that at any given table, there are those who like rare and those who like well done. The natural difference in thickness of a whole tenderloin from head end to tail provides all degrees of "done-ness" in a single piece of cooked meat, depending on which end, or center, you cut from. Chateaubriand I think of as the king of beef dinners because - unlike steak cuts, where the muscle fiber is exposed on end - the muscle fiber runs along the length of the chateaubriand "tongue." The heat does not move as rapidly through the meat as a result, so you can char the fat on the outside while still retaining rare meat in the center. That means each slice has all the flavors that are possible across all degrees of done-ness, making for a much more complex flavor in each bite. With steak cuts, the rapid transfer of heat down the muscle fiber means it's hard to get a broiler to char the outside without overcooking the center, requiring you to sear the steak in a pan first, complicating meal prep. I really enjoy your videos; there's something that bonds us carnivores together!
If anybody wants a vacuum sealer and loves a bargain, they're usually available for around $10 at your local goodwill... new gaskets are about $5 online. Good as new.
Don't forget that you can always find a local butcher store/Meat purveyor to get the subprimals. I happen to have an awesome family owned butcher/deli near me and they have the best meat.
Your 10-inch breaking knife was just delivered and it is so impressive, I've ordered the 6-inch boning knife. I ordered a couple of knife sheaths too, since it's so sharp. Thanks for the great videos
Fantastic video! I'd love to eventually see a playlist of "Master Class" videos where we can see how to break down every part of every primal cuts of every animal.
Nice hack. I cut the fat straight and flat on the top to fry the top, and the steak stands up on that edge. When you fry, start with the top fat and then flop over the side next. The fat can then be rendered for more time without overcooking the steak. The rendered fat in the pan tastes great and helps brown the meat.
I love the right tools for the job aspect as well. People buy a block of knives set or get it gifted at a wedding and 15 years later with no sharpening think it is enough. Look at the butcher knife sharp AF and the 20 sq foot butcher block - lol - just awesome - also- - need to move your mic placement - when hunching over the lav is grinding on cloth / beard
I ordered the 6' and 10' from your web site when they came out. I love the feel of them but, they are both dull as heck. I have been trying to put together enough money to order a wet stone to see if I can sharpen them. I am hoping they will hold an edge once they are sharp. I was probably just an unlucky person and got the only ones that were not sharp out of the box. But I do really love the way they fell in the hand. Can't wait to get to use them to cut up some awesome beef and pork.
I Just love you! I’ve been watching you since way back. You are entertaining your inspirational. You’re a good cutter. I appreciate you teaching me how to do this. Thank you.
You're helping people save money. People who feel they won't need a lot of meat can make a pool and share in the savings. Extended families (that live close to each other), neighbors, church groups etc. Bless you for sharing your knowledge!
Thanks, we shop costco quite a bit and this makes a lot of sense when feeding a family of 5. Way cheaper than going to the steak house restaurant and paying way over what you would making at home!!
I needed this video so bad because I basically do this on a weekly basis that I wanted to do a better job at it for my family and I. Thank you so much for putting this out!
Cutting your own meat you can control the freshness and avoid meat glue yuk 😮I learn so much from watching your vds thank you for sharing .. who knew I didn’t 😊
also, the chain needs to be ground with better meat. I ground it up alone and it has so much silverskin that it made for weird burgers. I'd even say it's worth throwing it away unless you have some better meat to mix it in.
Do you happen to have the combined weight of everything after it’s cut? I guesstimated about 48 pounds with the ground beef which comes to under $10 per pound which is phenomenal!!! I am by no means good at breaking down the big cuts but I do it because I know the value of it. I also make the ground beef with the trimmings….BEST damn burgers ever!!! Thank you for sharing your talent and skill with us!!!❤
Love your show Learn a lot..I have a question on brisket. When you go to Casco or sam club they sell brisket flat. Do they sell the point and what do they call it? Looking to get the point not the whole brisket.
I have a question about the different grades of meat. I was comparing prices for whole primal cuts to make my own steaks and roast and the processor near me, Costco, and Sam's Club all use the USDA system of grading me. Restaurant Depot has only two different grades of beef. The first one is called Standard and the second is called Premium Angus. Do you know how these grades compare to the USDA system?
For those of us with poor vision, could you zoom the camera in closer to what you were doing? That way I can see a little bit better. Just a suggestion.
That's kind of irrelevant, as each cut costs vastly different, and you aren't gonna get one of each of these realistically. What I'd like to see from him is the price of each piece at the store he got the cuts at, then that same amount plugged into the amount the store charges when they themselves cut them.
Here is a deadly secret. Walk into Chef's Store, go to meat section, grab a big ole slab of meat, SLICE IT INTO STEAKS YOU WANT TO EAT.. My apologies. I like your videos. In the same breath, I walked into Cash n Carry Saturday. Brother came out with a Strip Loin, a Tri Tip, and a Pork loin. 1 hour later we had that turned into 3/4" steaks with the remnants diced up into "Stir fry size with some marinade on it" and in the freezer. I had the same but added flank steak (which I just gently scored and added some marinade and stuck in a freezer bag and stuck in the freezer) and a Rib Eye which I also just sliced into steaks... The only real trick is keeping your knife sharp.. I did cut off the bottoms of the rib eye which I separated into separate quart baggies for when I grind meat into hamburger. That meat I just slice into 1" x 1" slices that get stuffed into ziplocks and cheated in water bath to get air out. The attachment for my Kitchenaid isn't perfect, but it does grind... Just have to be careful about the tough fat/silver skin. That messes with the grind...
Do you have a list of what you go into the store and ask for (or look for) when you want to do something like this? i.e. To get NY Strip, ask for ......, to get Rib Eye ask for .....
So here's my question. How do you tell the difference between silver skin and fat? I don't want to go wild and remove everything that looks white, but I don't want to leave any silver skin if I can help it either.
I just can't get behind New York Strips... to me they are tough, and no marbling throughout. Apparently I'm in the minority because all restaurants push them. And grocery stores as well.
That means they know people will still purchase the uncut strip, at that price. There's enough demand for it, that they don't have to discount it. In other words, they make more profit by selling it uncut, and there's not much you can do about it, except go somewhere else.
I prefer at times to make beef tallow from all the fat collected. Toss fat in a slow cooker and a cup of water,,, render, strain and strain again thru paper towel
I like to do it that way because if you make it into a roast you are only going to get 4-5 filets out of the whole tenderloin. If you are trying to feed a larger group it just insn’t feasable to me. This is just the way I do it.
Constructive comment - something that would help your video quality tremendously would be to have an overhead camera and splice in shots from it when doing things like trimming steaks or talking about details of the various cuts.
Second
Just want to thank you for saving me a ton of money on steaks and assistance with the carnivore diet! The chuck roll breakdown has saved me more money than the rest. I've been able to cut 17 steaks and make 3 to 5 roasts.
Where do you typically get your chuck rolls?
The amount of knowledge and skills you teach could easily be sold in a paid course but you share it for free. Great quality content. Thank you sir
Wow, you really covered some ground in this video and it's chock-full of good info. Personally, I'd recommend that viewers also watch your other individual videos on these subprimals, as well as grinding. This video gives a good overview but I found the other videos really helpful and quite detailed. Thanks again, super informative and that burger looked absolutely amazing.
The chuck roll is a decent video, however I found another video that gets you the sierra steak and more Denver steaks.
Watching you trim a whole tenderloin was like looking in a mirror - same technique. Up to a point. Just a thought - when I make chateaubriand, I go way up into the head end, and also leave the tail on. I fold the tail under when I'm broiling so it doesn't get overdone. It would break my heart to grind tenderloin into hamburger.
The reason I do this is that at any given table, there are those who like rare and those who like well done. The natural difference in thickness of a whole tenderloin from head end to tail provides all degrees of "done-ness" in a single piece of cooked meat, depending on which end, or center, you cut from.
Chateaubriand I think of as the king of beef dinners because - unlike steak cuts, where the muscle fiber is exposed on end - the muscle fiber runs along the length of the chateaubriand "tongue." The heat does not move as rapidly through the meat as a result, so you can char the fat on the outside while still retaining rare meat in the center. That means each slice has all the flavors that are possible across all degrees of done-ness, making for a much more complex flavor in each bite.
With steak cuts, the rapid transfer of heat down the muscle fiber means it's hard to get a broiler to char the outside without overcooking the center, requiring you to sear the steak in a pan first, complicating meal prep. I really enjoy your videos; there's something that bonds us carnivores together!
Great video Brad! I just got my vacuum sealer and I’m ready to go.
If anybody wants a vacuum sealer and loves a bargain, they're usually available for around $10 at your local goodwill... new gaskets are about $5 online. Good as new.
Don't forget that you can always find a local butcher store/Meat purveyor to get the subprimals. I happen to have an awesome family owned butcher/deli near me and they have the best meat.
Last time I called a local butcher, I LOL'd at the prices, over the phone.
He just taught a man how to fish..
Thank you
Great analogy.
No. Taught a man how to cow.
No. Taught a man.
@@dherbert8288 😂😂😂
I leave my beef in longer strips it feeds better into my grinder. Thanks for the video.
Your 10-inch breaking knife was just delivered and it is so impressive, I've ordered the 6-inch boning knife. I ordered a couple of knife sheaths too, since it's so sharp. Thanks for the great videos
You said beef carpaccio, and now you must create a video showing us the perfect method🎉😊
Love ribeyes sliced thin and grilled for a few seconds each side then done!
Is there any wrong way to eat ribeye?
@@hxhdfjifzirstc894 Overcooked! Lol!
try using the thin cut ribeye to make kbbq
Fantastic video! I'd love to eventually see a playlist of "Master Class" videos where we can see how to break down every part of every primal cuts of every animal.
Nice hack. I cut the fat straight and flat on the top to fry the top, and the steak stands up on that edge. When you fry, start with the top fat and then flop over the side next. The fat can then be rendered for more time without overcooking the steak. The rendered fat in the pan tastes great and helps brown the meat.
I love the right tools for the job aspect as well. People buy a block of knives set or get it gifted at a wedding and 15 years later with no sharpening think it is enough. Look at the butcher knife sharp AF and the 20 sq foot butcher block - lol - just awesome - also- - need to move your mic placement - when hunching over the lav is grinding on cloth / beard
I need a grinder. I already cut my own steaks...but darn it, I really need a grinder now.
You can have a chopping knives and chop it.
I ordered the 6' and 10' from your web site when they came out. I love the feel of them but, they are both dull as heck. I have been trying to put together enough money to order a wet stone to see if I can sharpen them. I am hoping they will hold an edge once they are sharp. I was probably just an unlucky person and got the only ones that were not sharp out of the box. But I do really love the way they fell in the hand. Can't wait to get to use them to cut up some awesome beef and pork.
Oh no! I just received mine and now I'm dreading trying them out 😢
@@Su-Jo I wouldn't worry to much, like I said I was probably just the unlucky one that got the end of a run of them.
Thank you for the ever informative videos, and also for your improving audio quality! Still some ways to go but it's so much easier on the ears now.
I Just love you! I’ve been watching you since way back. You are entertaining your inspirational. You’re a good cutter. I appreciate you teaching me how to do this. Thank you.
You're helping people save money. People who feel they won't need a lot of meat can make a pool and share in the savings. Extended families (that live close to each other), neighbors, church groups etc. Bless you for sharing your knowledge!
Would love to see videos on Brisket and Tri Tips, how to prep and cook. And also Pork Loins like the big giant ones you can get at Costco...
Amazing learning also hilarious floor squeaks
Thanks, we shop costco quite a bit and this makes a lot of sense when feeding a family of 5. Way cheaper than going to the steak house restaurant and paying way over what you would making at home!!
thanks that was a good video with good information
What knife do you use to be able to cut so beautifully?
I needed this video so bad because I basically do this on a weekly basis that I wanted to do a better job at it for my family and I.
Thank you so much for putting this out!
Just ordered my knives!
Can you discuss salting and aging before cooking?
I agree, camera should be closer, also a split screen would be nice.
I would like to know how you wrap up the meat.
Vacuum seal it
Like sirloin the best as it has more flavor in my opinion but I’m not paying strip prices for one, thanks for the lesson.
You are the man, you share wisdom and I am better for it. What kind of wood is your cutting board?
Cutting your own meat you can control the freshness and avoid meat glue yuk 😮I learn so much from watching your vds thank you for sharing .. who knew I didn’t 😊
Is that connective tissue like on the NY stop bad in the grind
Can you do how to find the best cuts at Wildfork
This was amazing I appreciate the gems sir 😎🔥💪
also, the chain needs to be ground with better meat. I ground it up alone and it has so much silverskin that it made for weird burgers. I'd even say it's worth throwing it away unless you have some better meat to mix it in.
Another great video. Thank you
Great vid my friend! - Thanks! - Cheers!
Do you happen to have the combined weight of everything after it’s cut? I guesstimated about 48 pounds with the ground beef which comes to under $10 per pound which is phenomenal!!!
I am by no means good at breaking down the big cuts but I do it because I know the value of it. I also make the ground beef with the trimmings….BEST damn burgers ever!!! Thank you for sharing your talent and skill with us!!!❤
Love your show Learn a lot..I have a question on brisket. When you go to Casco or sam club they sell brisket flat. Do they sell the point and what do they call it? Looking to get the point not the whole brisket.
They only sell whole brisket. Could by whole one and freeze part you don’t use.
@@DareDog. thank you
I have a question about the different grades of meat. I was comparing prices for whole primal cuts to make my own steaks and roast and the processor near me, Costco, and Sam's Club all use the USDA system of grading me. Restaurant Depot has only two different grades of beef. The first one is called Standard and the second is called Premium Angus. Do you know how these grades compare to the USDA system?
How do you get a whole new york strip to cut
What sirloin did you buy? Also would you recommend using a tri tip?
What's your preference on cutting boards?
Dang, this is great information. I just wish the camera was closer so we could really watch what you're doing.
Wondering what the difference in the BW knives and my victorinox knives.
My bother inlaw is alllergic to pork. As a result he has to have Beef bacon. What cut of meat would serve for this purpose? How would you cure it?
For those of us with poor vision, could you zoom the camera in closer to what you were doing? That way I can see a little bit better. Just a suggestion.
Agreed. I have a great view of his kitchen and or countertop but can't see what he's actually doing in this video 😕
Just so you know, if you are on mobile, you can do the pitch and zoom. Just turn your phone on it's side and you get a better view.
@@DSPNWtoCali tried that too. Thanks.
@@Su-Jo I was like wtf, had to pitch and zoom to get a better view. And pitch and zoom out. Had to pitch and zoom in and out several times. Hahaha.
@@DSPNWtoCali Right? I still couldn't zoom in enough but it's all good. He has other videos that focus in more. Still love this channel 😊
Out of curiosity, why would you put the silver skin in the grind? Is it for flavor like what you mentioned?
The silver skin is pretty much the only thing that doesn’t go in grind pile.
Dear Wizard, other than Costco, what other online places can you buy these whole cuts?
How many pounds of sirloin did you buy for the grind please?
After cutting, what was the average cost per pound?
That's kind of irrelevant, as each cut costs vastly different, and you aren't gonna get one of each of these realistically. What I'd like to see from him is the price of each piece at the store he got the cuts at, then that same amount plugged into the amount the store charges when they themselves cut them.
@@voidtempomusic
Sure! That would be a more practical way to look at it. Thanks.
what cut of meat is the new york strip from?
Here is a deadly secret. Walk into Chef's Store, go to meat section, grab a big ole slab of meat, SLICE IT INTO STEAKS YOU WANT TO EAT..
My apologies. I like your videos. In the same breath, I walked into Cash n Carry Saturday. Brother came out with a Strip Loin, a Tri Tip, and a Pork loin. 1 hour later we had that turned into 3/4" steaks with the remnants diced up into "Stir fry size with some marinade on it" and in the freezer.
I had the same but added flank steak (which I just gently scored and added some marinade and stuck in a freezer bag and stuck in the freezer) and a Rib Eye which I also just sliced into steaks... The only real trick is keeping your knife sharp..
I did cut off the bottoms of the rib eye which I separated into separate quart baggies for when I grind meat into hamburger. That meat I just slice into 1" x 1" slices that get stuffed into ziplocks and cheated in water bath to get air out.
The attachment for my Kitchenaid isn't perfect, but it does grind... Just have to be careful about the tough fat/silver skin. That messes with the grind...
I'm a kabob guy what cut you recommend for nice tender kabobs?
Try ribeye steaks.
My guy coming in like an infomercial every time.
Nice!
Thanks for this!
Thank you for watching
Nice demonstration, but your lightning got way worse than in your previous videos
Do you have a list of what you go into the store and ask for (or look for) when you want to do something like this? i.e. To get NY Strip, ask for ......, to get Rib Eye ask for .....
Full Strip loin. Full Rib loin. Tenderloin.
@@DareDog. Thank you. :)
So here's my question. How do you tell the difference between silver skin and fat? I don't want to go wild and remove everything that looks white, but I don't want to leave any silver skin if I can help it either.
The silver skin is smooth and doesn’t easily come off with your fingers.
"You're Welcome", not "Your Welcome". :P Great vid though!!!! Thank you.
I just can't get behind New York Strips... to me they are tough, and no marbling throughout. Apparently I'm in the minority because all restaurants push them. And grocery stores as well.
My breaking knife is on the way.
Awesome, thank you
My dogs love you
A whole strip loin vs buying precut strip steaks at my Sams is the same price per pound. 😢
That means they know people will still purchase the uncut strip, at that price. There's enough demand for it, that they don't have to discount it.
In other words, they make more profit by selling it uncut, and there's not much you can do about it, except go somewhere else.
Hell yeah 😎
I prefer at times to make beef tallow from all the fat collected. Toss fat in a slow cooker and a cup of water,,, render, strain and strain again thru paper towel
It's too bad you want us to see you and your kitchen more than you want us to see what you are doing.
I gave up watching. I can't see what hes doing! All I can see is that huge countertop and kitchen 😡
You can watch this show on your TV, instead of your phone.
@@hxhdfjifzirstc894 tried, doesn't make a difference unfortunately
So if you spent a little over $440 on the initial sub-primal, I'm going to guess that you now have roughly $800 worth of cuts there. Am I right?
Remimd me to watch this video later! :)
this guy fucking rules
I hate when people keep the head roast on the tenderloin. It doesn’t belong as part of a steak cut. Cut it off and make a nice roast out of it
I like to do it that way because if you make it into a roast you are only going to get 4-5 filets out of the whole tenderloin. If you are trying to feed a larger group it just insn’t feasable to me. This is just the way I do it.
6:56 bro you shit your pants
I had a hard time to see since camera is so far away , other videos I were easier to watch
First
Third.