Thanks for that tip on connective tissue on the sirloin portion of the strip loin. A few other videos on breaking down a strip loin cut that portion off and put it in the grind pile.
OMG Joe, I wish I had seen this video when I got a whole strip from Costco a few months ago. I broke the thing down miserably. I really didn't know what I was doing. I now know more so thank you.
I'm seeing more and more cooks buying large cuts and then cutting their own steaks. Great idea these days. I live just about a stone's throw from the northern part of the 6666 Ranch, a huge Tyson's plant, and close to Amarillo with about the world's largest collection of feedlots, and beef prices are still sky high. Just bought a new freezer as well.
@@BBQROCKSTAR178 well... yeah. I wasn't saying anything about him cutting them himself or if it was a good idea to do so (clearly it is). I was just joking that he kept saying he was cutting them to 1.25" thickness when it looked like they were considerably thicker than that.
Thanks for that tip on connective tissue on the sirloin portion of the strip loin. A few other videos on breaking down a strip loin cut that portion off and put it in the grind pile.
Always a thumbs up Joe, thanks for sharing.
Thank you Joe
Thank you for the great trimming lesson, Joe👍😊
OMG Joe, I wish I had seen this video when I got a whole strip from Costco a few months ago. I broke the thing down miserably. I really didn't know what I was doing. I now know more so thank you.
Great tips
Great tips, love it!! 🥩👏🍻
If you have the freezer space it’s the way to go with whole tenderloins as well. Great video Joe👍
Thank You Joe,I was thinking about doing this.I wanted to buy the whole slab and cut it myself.
Another great vlog! Time to eat🎉
I'm seeing more and more cooks buying large cuts and then cutting their own steaks. Great idea these days. I live just about a stone's throw from the northern part of the 6666 Ranch, a huge Tyson's plant, and close to Amarillo with about the world's largest collection of feedlots, and beef prices are still sky high. Just bought a new freezer as well.
Amazing looking steaks. Cheers, Joe! 👍🏻👍🏻✌️
I'd like to see the official measurement on those 1.25" steaks! Those suckers have to be close to 1.75"! Not that I'd be complaining. Lol
🤣 I used a manly measuring tape.
You can actually save yourself quite a bit of money cutting them yourself.
@@BBQROCKSTAR178 well... yeah. I wasn't saying anything about him cutting them himself or if it was a good idea to do so (clearly it is). I was just joking that he kept saying he was cutting them to 1.25" thickness when it looked like they were considerably thicker than that.
I might be the odd ball but that chewy part aka the gristle, I actually like that part 😂
Very nice looking steaks!
Nice 👍👍
Great video! Can you do the same to the primal cut where ribeyes come from?
Will the steaks be over seasoned by pre seasoning and vacuum sealing? Seems this wouldn’t be a good move
Not at all. Mainly because the meat is being frozen. We already had some of these steaks and they were perfectly seasoned..👍
How many ounces would you guess those steaks wound up being?
Your tip on the connective tissue is only addressing 1/16” of the 1.25”
I have some "connective tissue" you can eat..😂.. great video Joe, those steaks looked great..
🤣
Thought you were going to cook one Joe
Love ALL your videos Joe......please loose that apron.
🤣 dude, I love that apron.
@@SmokinJoesPitBBQ Yes Sir it is nice.....I apologize
@@testtube7404 no worries buddy. 🤘
Gus fring that you? All jokes aside awsome video