Very good. I learned a lot. The only thing I have a "beef" with is the angle at which you sharpen your knives. I have been sharpening knives both personally and professionally for more than thirty years. The best angle to sharpen a knife is between fifteen and eighteen degrees, and the best way is to use a wet stone. It is an old method, but the most efficient way. By using the wet stone, you get a more evenly and polished blade. I also work in the meat department at a grocery store, and the knives used for cutting meat are very soft and malleable, so they tend to get dull quickly. This is due to little or not carbon used in the steel of the blade. I usually have to sharpen them once a week, but with the correct angle and smoothness of the blade, there is no sawing needed. It just pretty much cuts right down through the loin. They cut a lot of Ribeye and New York Strips.
Learning in the meat department of holiday market from a very knowledgeable butcher and now training a new guy. Your video on this is exactly what my butcher would have done and I’m happy to subscribe to learn the more finer details from your channel and hopefully brings good teaching to my trainee. Thank you!
I just bought a 14 pound whole NY Strip loin for $6.99/ lb. at a meat market in Quincy, MA. I had the head butcher break it down into 12 steaks that averaged about 1 1/4 pounds each trimmed. I season my steaks with salt pepper and garlic powder before I vacuum seal them for the freezer. I cook them sous vide in a water bath for 2 1/2 hours at 131F, then take them out of the bags and sear them for a nice brown crust. I'm spoiled now because the steak houses can't make a steak this good.
Excellent! I liked the tips about getting rid of connective tissue. I just cut a 14 loin of ny strip for the first time and trying to take off connective tissue before the steaks were cut was difficult since I've never done this before. Next time I'll use your method. Liked poking the connective tissue from the sirloin steak end of the ny strip. They are frozen, but I can trim them when I defrost and learn better techique. Thank you!
That's not an easy answer. We would recommend you chatting with your butcher at your grocery store that carries Certified Angus Beef Brand. Here is where you can search for locations closest to you! www.certifiedangusbeef.com/buy/
In training to be a meat cutter. Is it okay to use the thumb to cut for leverage? I've only seen the pointer finger over the top of the blade of the knife. And holding the knife with forefinger and thumb at a tilted angle on the grip itself. Using the forefinger over top of the blade of the knife will wear me out quickly. Apparently though it's used to keep the knife straighter when cutting through the strip. Any tips?
Don't over think it, if you work on your knife sharpening skills it will come to you naturally, take your time at first, push straight down and forward, then back to finish and repeat for the next steak. It will eventually become natural, like driving a car, you won't think about it, you'll just be doing it, the speed will come naturally, as long as the knife is sharp you won't be worn out at all cutting steaks
Meat Scientists help the culinary world develop new delicious steaks and teach how to properly cut meat. www.certifiedangusbeef.com/culinary-center/experts.php
Yeah ok that’s blood it carries oxygen in the muscles but how did it get there hmm idk maybe the blood flowing through the muscles? And how does it turn red when it hits the air if it’s carrying air already....
Myoglobin is the iron-rich protein that gives meat its color. Myoglobin stores oxygen in muscle cells and is similar to hemoglobin that stores oxygen in blood cells. The more myoglobin content meat contains the darker red it will appear in color. Hope that helps!
Very good. I learned a lot. The only thing I have a "beef" with is the angle at which you sharpen your knives. I have been sharpening knives both personally and professionally for more than thirty years. The best angle to sharpen a knife is between fifteen and eighteen degrees, and the best way is to use a wet stone. It is an old method, but the most efficient way. By using the wet stone, you get a more evenly and polished blade. I also work in the meat department at a grocery store, and the knives used for cutting meat are very soft and malleable, so they tend to get dull quickly. This is due to little or not carbon used in the steel of the blade. I usually have to sharpen them once a week, but with the correct angle and smoothness of the blade, there is no sawing needed. It just pretty much cuts right down through the loin. They cut a lot of Ribeye and New York Strips.
Learning in the meat department of holiday market from a very knowledgeable butcher and now training a new guy. Your video on this is exactly what my butcher would have done and I’m happy to subscribe to learn the more finer details from your channel and hopefully brings good teaching to my trainee. Thank you!
This is exactly what I was looking for, thank you!
I just bought a 14 pound whole NY Strip loin for $6.99/ lb. at a meat market in Quincy, MA. I had the head butcher break it down into 12 steaks that averaged about 1 1/4 pounds each trimmed. I season my steaks with salt pepper and garlic powder before I vacuum seal them for the freezer. I cook them sous vide in a water bath for 2 1/2 hours at 131F, then take them out of the bags and sear them for a nice brown crust. I'm spoiled now because the steak houses can't make a steak this good.
Meat scientist? I want to be a meat scientist.
Wow the marbling on the steak is amazing
Thank you!!
Great Video, seems so much more straight forward cutting off the waste AFTER the slices are cut.
Excellent! I liked the tips about getting rid of connective tissue. I just cut a 14 loin of ny strip for the first time and trying to take off connective tissue before the steaks were cut was difficult since I've never done this before. Next time I'll use your method. Liked poking the connective tissue from the sirloin steak end of the ny strip. They are frozen, but I can trim them when I defrost and learn better techique. Thank you!
Black Angus strip loin, definitely the best tasting steak money can buy. ❤️
Very simple and to the point video!
Glad it was helpful!
This was very useful, thank you! I can save about $2 a pound buying the whole loin from Costco compared to the ones that were already pre-cut.
Glad it was helpful!
Vacuum packs work great. I buy my steaks on sale, and freeze them sometimes up to a month or more. Just as good as they were fresh.
I just trimmed one tonight. Mine had all that conn tiss.
amazing job
Even her glove has marbling on it
I got a question, how many steaks can i get out of a 10-12 pound whole loin if i cut them at about 1/2"
That's not an easy answer. We would recommend you chatting with your butcher at your grocery store that carries Certified Angus Beef Brand. Here is where you can search for locations closest to you! www.certifiedangusbeef.com/buy/
You'll get about 22-30 pieces @1/2". However, cutting at 1/2", you'll lose a lot of meat juice.
Meat juice,,
I prefer Oregon country beef
In training to be a meat cutter. Is it okay to use the thumb to cut for leverage? I've only seen the pointer finger over the top of the blade of the knife. And holding the knife with forefinger and thumb at a tilted angle on the grip itself. Using the forefinger over top of the blade of the knife will wear me out quickly. Apparently though it's used to keep the knife straighter when cutting through the strip.
Any tips?
Don't cut yourself
Don't over think it, if you work on your knife sharpening skills it will come to you naturally, take your time at first, push straight down and forward, then back to finish and repeat for the next steak. It will eventually become natural, like driving a car, you won't think about it, you'll just be doing it, the speed will come naturally, as long as the knife is sharp you won't be worn out at all cutting steaks
Do I want to know what a “meat scientist” is exactly????
Meat Scientists help the culinary world develop new delicious steaks and teach how to properly cut meat.
www.certifiedangusbeef.com/culinary-center/experts.php
Nothing more uncomfortable than working with a wet cut glove, like wearing wet socks going for a walk
It's ok to eat pink meat,, ,
Yeah ok that’s blood it carries oxygen in the muscles but how did it get there hmm idk maybe the blood flowing through the muscles? And how does it turn red when it hits the air if it’s carrying air already....
Myoglobin is the iron-rich protein that gives meat its color. Myoglobin stores oxygen in muscle cells and is similar to hemoglobin that stores oxygen in blood cells. The more myoglobin content meat contains the darker red it will appear in color. Hope that helps!
what is a meat scientist? she uses the scientific method to study meat?