No joke, another genius setting the culinary world on fire! I didn’t know the 4 oz a month Mediterranean diet subscribes to burgers and grinding material.
A lot of whittling to remove any natural flavoring, (fat). I have never been served a denuded strip steak in even the best steakhouse restaurants. As a master butcher, I prefer to hand trim each steak as they are sliced. Better value, more flavorful steak.
If I served one of those of those steaks to my customers, they would make me eat it. An NY strip should be 12 to 14 ounces and have a good fat cap to bring out the best flavor. With your cuts the best I could do is use them as filets.
I e spent all morning trying to learn the best way to trim a prime strip loin. We’re having a roast for Christmas and steaks for later. The nerve end will be stew meat or steak tips. The comments justified what I was thinking while watching this video. All I knowns this is not what I will be doing. He should have clarified his purpose at the beginning. It is not to breakdown the meat into ny strip steaks.
As a carnivore this video isn't for me. 4 ozs? please give me a break! Technically it's brilliant but I'm not afraid of fat or protein in large amounts.
Rather: Ruining a New York strip loin with Chef Bob
No joke, another genius setting the culinary world on fire! I didn’t know the 4 oz a month Mediterranean diet subscribes to burgers and grinding material.
A lot of whittling to remove any natural flavoring, (fat). I have never been served a denuded strip steak in even the best steakhouse restaurants. As a master butcher, I prefer to hand trim each steak as they are sliced. Better value, more flavorful steak.
He wouldn't be cutting meat at any restaurant I've worked at ,been one time and handed the veggies to prep.
What did I just watch?
The fat is key to a delicious steak, man.
The tail is the most flavorful part of the steak.
That’s just chef way. We don’t have to agree but that’s wild.
If I served one of those of those steaks to my customers, they would make me eat it. An NY strip should be 12 to 14 ounces and have a good fat cap to bring out the best flavor. With your cuts the best I could do is use them as filets.
He hacked up that strip loin!
This is a hack job and what not to do folks get you fired.
Thank you for this!
Specially at minute 8:00!
Looks like a nice place that you work at.
This was brilliant, thank you for a great and complete tutorial on the breakdown! I'm grateful to have found it!
No-loin, loin!
You took nearly all the fat cap off. That non-usable pile is usable.
4 ounce? I grill 16 ounce rib eyes on my grill
Why wouldn't you leave some fat on? It is a steak after all.
what a waste! I just cut them up and cut off some of the fat and cooked up.... he's wasting so much good food! Fat is food!
You leave the backstrap on? Disgusting
I e spent all morning trying to learn the best way to trim a prime strip loin. We’re having a roast for Christmas and steaks for later. The nerve end will be stew meat or steak tips. The comments justified what I was thinking while watching this video. All I knowns this is not what I will be doing. He should have clarified his purpose at the beginning. It is not to breakdown the meat into ny strip steaks.
this video shows you how to waste 40% of the strip loin
What is this? The only thing I trim off is silver skin that's it. You trimmed off all the flavor.
Unusable aka silver skin fat and meat use for stir fry ,burger, chilli or what have you
Beautiful job of destroying a beautiful cut of meat.
Worst cutting ever!
You DESTROYED that loin and gave misinformation while u were at it.
So: how to make tiny steaks out of nice big ones.
As a carnivore this video isn't for me. 4 ozs? please give me a break! Technically it's brilliant but I'm not afraid of fat or protein in large amounts.
So lean you lost all your money by taking away the flavor
What did i just watch? He ruined it all for god sake