How to Cut a T-Bone and Porterhouse Steak - South Shore Meats
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- Опубліковано 4 лют 2012
- www.southshoremeatsonline.com/ South Shore Meats is New England's #1 wholesale portion control meat manufacturing facility processing the absolute finest cuts of Beef, Pork, Lamb and Veal to white table cloth establishments throughout the Northeast Region. We are the home to the Original Oakdale Farms Bourbon Street Marinated Sirloin Steak And Turkey Tenderloin Tips !
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Fantastic video, thank you sir! I learned a great deal!!!
Man, that knife is sharp.
I was just rolling a joint and ended up on here
awesome vid
Great video . I’m a fellow meat cutter as well . I always 😬 cringe watching other people on the bone saw . That saw doesn’t discriminate 😂
Now I'm hungry! You guys rock!
Beautiful
Best cut.
"Needs very lil trim" 2 seconds after saying that trims whole piece lol
Alisha Hayes
Trim is meat
He's cutting off the fat not trimming meat :p
El Demonio the last piece that he cut, has a lot of meat.
Need to lower the blade guard, and for some of those cuts, use a pusher plate, if he wants to keep his fingers
I want a steak now lol
Very impressive. He doesn't screw around, does he? :-)
Hermoso
Tip to those of you who use a meat band saw ALWAYS USE A GUARD!!!!!! No matter how much of a professional you think you are, USE ONE!!!! I work at Save A Lot and I got the tip of my thumb sliced off while slicing a ham for a customer. It didn't feel very good, let me assure you.
Young Teddy fuck you fuck boy
You're just bad at your job.
briandd27 Nor did he mention that those warm white gloves he had on under the vinyls should never be used on the saw. Of that blade catches the fiber of the glove and decides to pull your hand into it...you’re gonna have a bad time.
just adds extra meat per pond..
You pussy
I like my t bone and porterhouse to be 2 inch thick the peter luger way
come sasinare una gran bela carne !! pecà.
that cutting made me so nervous towards the end
Had to have had a giant tenderloin!
I just had my butcher cut my 6 porterhouse an inch and a half thick and they were 30 to 34 oz each. omg 👍
This person right here - they know how to steak.
Lisa they probably think your a bitch. Just saying.
Just got a job doing this
Joseph English Same 16.50 an hour doing this shit? Count me in!!
how much of this machine
It is better if you cut it 1 inch
👍
Always trim steaks after cutting on the bandsaw
i would instantly get fired for trimming like that
DirtRider WR250R 4real over trimming =shrink you pay for it make the customer pay for it!
Only thing u gotta really trim is cube steaks or a london broil
That’s the truth lol
Liked the video, didn't care for the music ( I was watching for Starsky and Hutch to meet up with Huggie Bear) but the steaks were thin.
You describe the cut or Porterhouse twice ... what is the difference???
Porterhouse has a larger fillet piece while the T-bone has a smaller fillet piece.
porterhouse has part of the top sirloin as well
vay
First of all, EVERYONE prefers a Porterhouse Steak to a T Bone.
What makes the difference is the price.
Not necessarily. The tenderloin part may be tender, but it is practically tasteless. That is why when served alone it is often wrapped in bacon, or pate + duxelles + ham (like in a Wellington). When wanting a straight broiled/grilled steak, many prefer the T-Bone with more Strip meat.
I think a lot of places sell it for the same price , because not everyone heard of porterhouse but have heard of tbone . I have a harder time selling porterhouse
I'm not a big fan of tenderloin, so I just get a tbone.
The new York strip towards the front of the shortloin (tbone) is actually better than the loin meat back by the sirloin (porter house).
This is untrue as there's a muscle that runs on the top of the strip loin towards the porterhouse side that makes the meat much less enjoyable. The size of the tenderloin is inconsequential in comparison to a regular t-bone as there's less than a couple ounces of difference, so t-bone is the better overall steak unless you're uptight about how big of a tenderloin you want.
This is a video on how NOT to cut a short loin... right?
Butcher skills
Was there a need to remove all that tasty fat?.
Yeah, I take issue with that as well.
for god sake.... why did u remove all the fat??
This video is an osha nightmare waiting to happen.
I know, I cringed every time he cut a steak
That’s exactly how you use a band saw to cut meat. At no time was his hands in danger. The only issue with this video is that there’s maybe 3-4 porterhouse steaks to a short loin, usually the first 3 with the extra muscle on the striploin side
Ducati Dentist yes I would, as I am a trained butcher too
I appreciate your video! But there's a few things he's doing wrong! You should never pre trim meat that's what causes shrink! Another thing he did wrong was using cotton gloves on a band saw the reason for The Cotton gloves would get stuck and pull your hand into the saw! Another thing he did wrong towards the end of cutting the last one or two bone- in steaks he didn't use the push plate
I want my big. Don't go cheap on me
That's a lot of trimming
Jonathan Deville that is not. in that kind of stores you need to sell meat not fat.
🥩👌👌👌👌🙏🤝🌹
Yeh. That's not how you do it. Mark the steaks before going through the saw. Trim last
You didn't pay attention to this video.
I use to be part of a nationwide training team that would fly to a store and help train the meat cutters, most of whom had zero kitchen or prep work experience. We also had an operations manual as well as short clips for trainees to watch that are styled like this (a little more in depth). I’ve been feeling nostalgic about cutting meat (10 years in the industry but got disabled) and stumbled upon these videos you have. These have awesome potential to educate your viewers about your operation, but there’s a few points you’re missing. You should never EVER release any video using a bandsaw without a guard, especially while attempting to be instructional or educational. Last time I needed one, Northeast Cutlery had one in their truck, ask your knife guy. And with the saw, you should always be cutting short loins BONE DOWN. You run the risk of pulling the blade off. Lastly with the saw, is although sometimes it’s unavoidable, you shouldn’t be wearing warm gloves. The saw can catch the glove and pull your hand into it! Vinyl is OK because...well it’s vinyl. An educational video should have these points made. What if someone used this as an example and lost a finger? It may help to put release of LB info at the start of your videos.
Every cut you make, I see you losing money. I know you know you’re pulling off a lot of red with that white. Again, it’s your business, run it how you see fit, but there’s ways of saving pennies here, and over the course of a year you’d see your margin increase. Perfect example is trimming the fat cap before cutting. If you cut first, then trim each individual steak (you’re gonna take each one separate anyway, right?). This was you can also maintain a consistent-looking steak as well.
I took over a failing meat department inside of a grocery store. They went from running a 20% margin to a 38-40% over the course of a QUARTER! This is an extreme example. Where I was initialed trained, we ran 45-50% margins consistently.
The last thing you should know is the good ole “industry lingo” we are often told about (like the rat thing you said) isn’t even standard use lingo. You should never tell someone something is called something “in the industry” if you and whomever trained you coined the term, or if it’s just something being thrown around the shop.
Anyway, I loved the angles and voiceover work, and it was dope to show my new girl what I use to train people to do. I’d kill to make these videos again. Training was so much fun!
They have a guard but he just has it way too high u just need it about a in above the meat u are cutting it cause the blade to snap or if it does snap most likely it will get stuck in the machine and less chance of U hurting your self .
He should have pre trimmed all the fat because u have to trim it afterwards anyways plus u will have more of a uniform cut .
It’s more stable the way he was cutting the meat then bone down
But he should have chimed the bone and squared off the the face because if not those will turn really quick and U will have to mark it down
Plus he should use his hips more instead of his hand to cut the meat
@@lizardman1303 lol 😂 you guys are both right . Some dudes are too tall for that hip action though . The old man always used his hips . Hell I cut so much I don’t even think about it . 💸💸💸💸💸
You’re right , but I think your overreaching a bit . You need to get back to your old job . Sounds like you miss it . 😂 jk ha ha !!! Yeah never wear gloves 🧤 on the saw .
@@teetoys76 u might have to lean into or squat a little into it . Especially if u have to cut over a pallet of sirloin end Into chops plus all your regular cut for the counter
@@lizardman1303Bandsaw guy in a factory here, as a general rule always cut bone down. I can't tell you how many times I've seen blades pulled out of position because meat and fat gets stuck around the blade.
كك
why would you cut that fat off !!!!! waste