Black Angus short loin breakdown

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This is one of the best ways to get high quality meat at a reasonable price. Buy one of the primal cuts, break it down yourself and fill your freezer with premium quality beef and you are set for a season of BBQ. Bonus is you get all the bones and cut-offs which is great for minced meat and broth, nothing goes to waste.

Опубликовано:

26 сен 2024

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Комментарии : 27

@BosnianDrunkenSailor Год назад

I can already see that this piece of short loin will turn into many episodes to come 😋

@HumanSynergyProject Год назад

It's obvious that you are not a butcher. You are doing it with love and huge smile on your face 😄

@HumanSynergyProject Год назад

@@cuttingedge.cooking Agree. I am smiling by just watching your "sculpturing" process 😀

@chrismansi4855 Год назад

This is such a fascinating process to watch, thank you!

@xoThankYouForTheVenom Год назад

Beautiful video! I’m so happy I found you. I work in the meat industry and finding a video that’s so well done is refreshing. Thank you! 🖤

@Dr.Do-Little Год назад

WOW. This is pure Magic!!!

@Dr.Do-Little Год назад

@@cuttingedge.cooking With that last shot of 17 NY strip steaks I got hypnotised like Butch the Bulldog from the Tom & Jerry cartoon 🤣🤣🤣

@davericard 5 месяцев назад

Love the commentary and the setup! Thanks for the walkthrough! I do chuck rolls all the time, trying to convince the wife to get short loins!

@cuttingedge.cooking 4 месяца назад

Thanks a lot for watching 🙏and you should certainly try the short loin great yield at a decent price and a fun project at the same time 😁Stay tuned we upload new episodes every week!

@gsmoneygsmoney1479 4 месяца назад

Hello your Fabrication video, really help me doing my first short loin Thank you for sharing. It was not perfect, But will hopefully perfect on the next one. It was 21 Day dry-aged. The Tenderloin was out of this world

@cuttingedge.cooking 4 месяца назад

Thanks for watching 🙏 Great that we could help, it is a great way to get premium meat at a decent price and for me it is a fun project 😁Stay tuned we upload new episodes every week.

@metaspherz Месяц назад

Thank you for the video.

@cuttingedge.cooking Месяц назад

@@metaspherz thanks for watching🙏and you are welcome 🤗 stay tuned we upload new episodes every week!

@fatabe1 10 месяцев назад

Good looking video and great presentation. You guys seem pretty fun.

@cuttingedge.cooking 10 месяцев назад

Thank you 🙏 so much - we try to improve them all the time - stay tuned we upload new episodes twice a week 😊

@SantiagoAntero 7 месяцев назад

What about a sharp knife?

@Dsorg28 10 месяцев назад

Such a shame you took all the meat off the bone, cooking a whole porterhouse with the bone on gives the meat so much flavor

@cuttingedge.cooking 10 месяцев назад

Hey thanks for watching 🙏 You are absolutely right but every time you need NY strip steaks you have to sacrifice the Porterhouse cut - we needed NY strip and we needed the tenderloin separate for Filet Mignon. One thing I do find hard though with the Porterhouse is to get it cooked correct as the tenderloin side tends to cook faster than the NY strip side, need to find a good way to do that when we do Porterhouse next time. Stay tuned we upload new episodes twice a week 😊

@redskins17084 8 месяцев назад

Good Job ,

@cuttingedge.cooking 8 месяцев назад

Hi thanks for watching 🙏 great you liked the video, we will be breaking down a rib section soon also 😁 Stay tuned we upload new episodes twice a week. 😊

@joesmith7427 6 месяцев назад

What did this cost???$$$$$

@cuttingedge.cooking 6 месяцев назад

Hey thanks for watching 🙏 this whole shortloin was 400 EUR so it is a very economical way to procure meat - average price per kg 23-24 EUR and you get to have the fun breaking it down 😁 stay tuned we upload new episodes twice a week 😊

@ranbirgill4718 3 месяца назад

Why American cuts?

@tommynhardt6229 Год назад

Get some decent knives

@cuttingedge.cooking Год назад

Well a 6 inch Victorinox boning knife is the go-to choice for most butchers - what’s your suggestion?

@kenRoberts1984 11 месяцев назад

1/4 inch of fat is what most butchers keep on

@cuttingedge.cooking 11 месяцев назад

Hey thanks for watching, agree 1/4 inch about or 6 mm or so is the norm, sometimes I do keep it a bit thicker then I have the option depending on cooking method to trim bit more or grill the fat cap directly, depends. Stay tuned we upload new episodes twice a week 😊