This is one thing I value so much about my time working in a grocery store. Spent a year and a half working in the meat department and I was really pushy about them teaching me how to cut everything. Learned about all the cuts of meat and how to process whole primals. Good times. Didn’t know about the top sirloin creeping into the strip though. Thank you for that.
I did this, bought an 85 dollar whole loin. Cut it into 13 steaks. It is a bit of work, cutting, doing a bit of trimming, and then bagging for freezing, but worth it for a steak for $6.50.
The connective tissues (tendons) have health benefits and it would serve well as scraps for a beef broth (along with the other scraps in the throwaway pile). They’re rich in collagen and nutrients. There’s really no waste with meat down to their bones.
We buy whole chunks of meat (lots of Ribeye's) to cut up at home, I just feel better about doing it myself even process my whole deer from the harvest to the table. Loving your videos, now I really know what to do with all the trimmings and how to make the cuts look professional. Thanks for sharing your recipes too have to give them a try. Glad I found your channel and going to share it with my buddies. Might do a video on vacuum sealing the meats after cutting them for your subscribers. It's simple and meat last long. Maybe you already have, I've not watched all your videos yet.
2 Ways To Properly Vacuum Seal And Freeze Your Extra Steak ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DCuDzg8l0LI.html Thanks for watching and sharing the videos. It helps out more than you know.
Can I suggest smacking a small hole in the corner of the bag before you even open it? Then you can tilt it into a bowl to get most of that liquid out before cutting the bag open.
You are awesome! ~ I know this stuff, but you really explain and SHOW - TEACH it so well. You are fun and entertaining to watch and doing a great job. Keep it up and, MAN I would love to share some steaks (AND DRINKS) with you sometime. I think you would be great company.
Here in the UK we actually call this cut a sirloin, and what you call sirloin we call rump (and we also eat that as a steak). The strip is by far the most popular steak over here, and we leave the tip on.
Well right now I can't even afford the price of the knife nevermind the price for the whole tenderloin. I pray 23 is a better year for me, 22 has been nothing but struggle to even keep gas in the car to get to and forth to work. Thanks for this video guide, I will definitely be using your guides to save some money on my beef protein and hopefully soon.
I can't count the number of deer I've butchered myself over my (ahum) years, but I always learn something from you! Question: do you super chill the meat before cutting it, so it is firmer?
Nice. Literally anyone can cut their own boneless Strips, ribs, & tenderloins. It can be learned very quickly, and they are super basic. They are not just about the easiest beef in the world to cut yourself… they are also the best cuts. I constantly try to encourage people to buy in bulk and cut themselves. When I cut my meat at home, there is no waste. I use every bit of what I take off for one thing or another. Save money, check Better cuts than from a store, check Eat good, check
This is a different between being a great businessman. Looking for good prices .. and being a entrepreneur. Creating your own market. Do i make sense here ?
Thank you for your videos. Really inspiring :) Question for the community: Does anybody know where can I find these primal cuts but from grass-fed beef that ships to the US? Costco only sells grain-fed, at least my local one.
When you buy new York strips look at them and idnthey have that "eye" in them it's a rip off and you'll have less quality meat for he same expensive price
Question, other than ground beef, what else would you suggest doing with the chunk of strip that had the vein in it that you did not cut? Would it be a useful roast in some way?
Not trying to hijack this thread, but since no one has answered you, here is my response to your question. Once you are down to that final chunk of meat that contains part of the top sirloin, here's a couple ideas as to how to use the meat other than grinding it. Personally I try to avoid grinding meat. What I'd do instead would be to simply cut around the top sirloin part in order to separate it from the strip loin meat. Then I would slice the top sirloin portion into cubes for stew meat. Top sirloin is not bad meat but it is a tougher cut. So it cooks well in stews where it can cook slower at a lower heat level and for a longer time period. It becomes more tender that way. The rest of the meat, which is really all strip loin, is exactly the same meat as in the cut steaks. So it cooks up the same and tastes the same. I'd trim off nearly all the fat from that meat until it was LEAN boneless meat. Then I'd slice the meat against the grain into fairly thin strips for use as stir fry meat. It would be fantastic, for example, in fajitas or any similar stir fry dish. Warning here however that this meat sliced thin will overcook very easily. It tastes best at about medium rare, which occurs very fast when stir frying small pieces that are thinly sliced. DO NOT overcook! Another idea is to simply slice the entire piece of meat against the grain into as long of strips as possible. Season appropriately with a jerky seasoning of your favorite flavor then dehydrate into jerky pieces. Super good!
What size is your cutting board? I plan to start cutting my own steaks. I've ordered a knife, but want a board that is large enough to do the job. Thanks.
A quart freezer bag fits 1-2 steaks. I season them with salt pepper and garlic powder first. You can also portion out some fresh herbs in there too for cooking.
If you vacuum seal and then freeze they will hold for over a year. Here is a video about that topic. 2 Ways To Properly Vacuum Seal And Freeze Your Extra Steak ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DCuDzg8l0LI.html
Amazon prices can be fluid. This community bought so many knives they can’t keep up. I am just glad that so many people are learning this lost art of home butchery. Thanks for watching.
What would you say is a decent price for a whole strip loin right now and where do you recommend buying via online. Im seeing prices from $500 to 300 for a whole strip loin but when you look the weight of the meat verys dramitically.
If the grocery store has a competent butcher, they order based on what he can process. The more competent, the higher priced orders. I'd bet you could ask for a special order, if necessary, you might have to speak to a manager. If he doesn't have to process it, he will probably give you a good deal (his mark-up +cost).
i bought a striploin roast last year, I didn't trim it at all (probably had already been trimmed) and I threw it on my Green Egg barbecue, when it was done ( and I cooked it low and slow for many hours) it was the best piece of beef that I have eaten for many years. It was soo good that I gave the last 5 inches of roast to my son, who ate it for another week just the way I gave it to him. Why do people have to work so hard to make it look difficult? Give me a chunk of beef and I will make it incredible....with or without a bbq rub.
Best tip for me was looking for the eye on a NY Strip at the grocery store. Went and looked at some in the freezer and a few winked at me 🤦🏼♂️ Never again 👊🏻
I want to know what to do with that tail end fat with some meat on it? I don't want to eat it obviously cause I don't want a heart attack later in old age. Also, want to know all that fat you trim off that you say is for burgers...how do you use that? Unless you're saying grind it for burger fat and eat it? Videos for how to use those for flavoring and not directly eating them would be nice!
Hamburger meat (burgers) are sold in varying degrees of fat content, and priced accordingly. If you want a leaner mix of hamburger, throw in your beef tip leftovers, or whatever, or you could use less of your fat mixed into the grind, to give the fat a lower percentage of grind. You bought the loin. You control what comes out. You get a custom mix at a cheaper price. Sounds healthy-smart to me.
I thought this too until fairly recently. It actually isn’t blood, it’s water mixed with an protein from the meat that turns red when exposed to oxygen. Just wanted to share.
If I open a whole strip like this, can I still vac seal a few big chunks and properly wet age them? Or is it once you open the first time it’s shot from more air?
You should take this video down and reupload it with your new title format for these types of videos and with a new thumbnail. Get on that algorithm and make some ad money.
