Great way to save some money. Excellent video. I might also suggest for those undertaking, par freeze the beef before you cut it up. Cuts will be cleaner, more uniform. The meat will less slippery and easier to handle. Most important it lessons the chance of spoilage.
I have been working at Costco going on 24 years and within the 24 years I took three years to work with the butchers so that I can learn to cut my own meat. Out in San Diego right now 2022 March New York loin in the cryovac is running $7.29 a pound. I will be making Manhattan steaks instead of New York steaks. Manhattan's are about 2"x2" and they are the perfect portion size to accompany all your side fixings. Great tips on cutting the meat thank you. And a Manhattan is basically a New York at 2" thick cut right in half.
Got a prime strip loin for 130$ @ 9.99 a #. The choice where @ 7.49 a # and about 90$ for the whole loin. Can’t wait to cut it up this afternoon thanks for the tips in the video!!
@@BBQandBottles that’s the truth especially with how much the local grocery stores are selling pre cut steaks!!! Reason why I ended up buying a whole loin a few days ago. Thanks again for the video, rewatching it now before I start cutting into it
Thank you, it is helpful. I can get this type of cut for like $60 at my local grocery store. Of course it is not USDA choice but I will still give it a try.
I recently moved to Europe, so no more Costco, but there's a real butcher a block away! I have been eyeing the whole loin they have displayed behind the glass and was thinking this very thing! Thanks. I didn't know about the freezing. I always thought fresh was WAY better.
I did that... I got 14 steaks so mine were a bit thinner about 1.25 inch steaks. I am on Vancouver Island... I didn't trim the steaks, I just left all the fat on... It was okay. My butcher did not charge less for buying the whole loin... whole loin or cut steaks... same price... no savings.
You made your largest steak from the wrong end. The large end has the nerve which makes for some tough chewing. You should explain this to your viewers.
Got one today it was $202 gone are the days of $120 finds but its nice to control the trim thickness and you do still get a decent deal I did inch and a quarter thick cuts got 12 good steaks compare that to 5 for $80 slightly thinner precuts and you do save on basically a 2 pack of steaks so roughly 30-40
In the time it took you to cut the first steak I could have done the whole loin in 15 oz. Perfectly trimmed steaks. I know it’s a tutorial, but just cutting the first one took you a solid 30-40 seconds using that cutting method. Oh yeah, I use an 8” chefs knife too. And I don’t cut doorstops with it. Pre marking, 1.5”, those are noob tactics, the weight will change throughout the loin. Slicing in one direction? That’s another noob tactic. You also left the tip of the fat cap on with the strap on it, big no no. There could be bone fragments in the tip, and the strap is a big inedible piece of crap you can’t even eat. The fat cap you left is far too thick in spots 1/8”-1/4” at most, or you get a mouth full of gristle. Trimming the bottoms chain off before you cut is optional, I don’t do that either.😂
We buy NY strips from our local butcher for $9.99/lb when they go on sale. They're about 1.5" thick (which we prefer) and are well worth the $2/lb higher price than the ones from the grocery store which we could buy for $7.99/lb. I like to use the water displacement method along with freezer bags and I submerge the entire bag up to the zipper but below the top edge of the bag to remove ALL of the air. We save a lot of money just by shopping sales and stocking up.
Awesome channel, loved your steak experiments. Wondering if you dabbled with preparing the steaks Sous Vide. You already have a vacuum sealer, just a matter of getting a circulator
Do you ever do any special trimming to deal with the ribbon of tough stuff at one end of the Strip Loin? I guess it's no big deal once carved into steaks -- time for me to visit the "Costco Business Center" near me. We need something to eat while the brisket for Montreal Smoked Meat finishes curing in the overflow fridge!
If you get a high grade steak you shouldn't have that problem. It's typically caused by ranchers who jam too much corn/grains into a steer's diet to fatten them up rapidly before shipping them to market. If you get properly raised, high grade beef you shouldn't have that ribbon of tough stuff at the end. That said, if you do have it, that's the only time I trim the fat cap off.
@@BBQandBottles I'll be sure to take a long look at both ends of the roast. There's a nice photo showing the tissue that can really take the joy out of one end of the steak: www.marthastewart.com/1500303/understanding-beef-cuts-buying-fresh-meat Thanks for the video -- I am inspired to fill up section of the freezer with Strip Steaks and Ribeyes!
I was also wondering about the negatives to leaving the chain on the strip, especially down on the well end where you have the nerve running through which already makes a slightly tougher steak.
Don't ever cut your steaks like that, ever. Also, a tip for you, the worst cut you'll ever get will be from a blunt knife, just like he used in this video, make sure your knife is properly sharpened, you'll cut through that meat like a hot knife through butter, and that's how your skill will develop. The cuts you make will be instant and in one movement, you'll get the feel for it because it'll be a fluid movement, and it becomes second nature, but with a blunt knife, the job will be a struggle, from start to finish, using excessive force, and that's when a bad accident will happen, especially if you're de-boning a carcase some time in the future. Best of luck with it 👍
@@Sudsy93 both, check out The Bearded Butchers and look for videos cutting steaks, there'll be plenty videos on the subject. Now these guys are highly skilled, breaking down carcasses etc, but watching them cut steaks, demonstrates the correct technique, and with careful practice, and a sharp knife, anyone can cut steaks like that, correctly 👍
I’d always recommend cutting across the loin as we did in this video so you end up getting NY Strips. If you were to cut the other way, I’m not sure what you’d be left with!!!
Thoughts on pre seasoning before you chuck em in the freezer? I understand it won't really Penatrate since it will freeze, but surely since they're already out might as well?
I tried this. Yes the idea is correct. But when you’re in the process of defrozeting your steak, the salt will remove the moisture from your steak. I never did it again.
As a meat cutter by trade this was a pain to watch. Any respectable meat shop will cut the steaks and package them up free of charge if you buy a whole primal. That dark cherry red isn't what you want . Also sharpen that damn chefs knife you were just hacking away at it.
@@akashaumeerun1739 Maybe it was the quality of the video, colour wise, but that striploin looked like a dark cutter to me, meaning the animal was stressed at slaughter, and won't taste great as a result. Also, that is the worst example of meat cutting I've ever witnessed, using a blunt knife. And no way are you saving THAT much money, as he suggested, simply by opting to cut the steaks yourself, there'll be a cost saving, sure, but there will also be plenty trims, if trimmed correctly, before cutting those steaks, and you'll need a means to make use out of those trims by mincing them with other lean meat, for making burger patties etc. There's also a back strap, tough gristle that needed removing, between the chain, at the front of the striploin, on the top cap, you can't eat that, and for me it's horrible left on the steak. This is one of the reasons for the price difference between pre-cut steaks and doing it yourself, why trimmed meat, per pound, costs more than untrimmed meat, but worth doing, if you know what you're doing 👍
At risk of overstaying my welcome, try Goodwill for Tilia Foodsavers. I have bought a number of working units for less than $10. Then you can purchase generic bags or rolls at great discount online. Just check reviews first. Bags are not magic just need textured surface for air paths/ vacuum. As for instruction, just go to Tilia/ Foodsaver website and get all the videos you need. It all depends on your value proposition.
I use that same Foodsaver sealer. It is simple to use, reliable, etc. You can order the bags from Amazon as well, Once you get the size of the bag figured out, it's a very simple process, we also tend to put 2 in a bag since that seems to work best for our cooking.
You knives don't appear to be sharpened properly. One doesn't need to 'saw' part of the fat cap off the steak...should be one or two strokes at best to remove a fat cut, I would think🤔
How cold do you want the meat when you cut the steaks? When you say that the most popular online butchers fetch $29 to $46 per pound for "non-prime" New York strips, I wonder why people would continue to pay that. Non-prime means Choice in USA, and if you pay more than $10 per pound for that, you are overspending.
@@BBQandBottles I tempered/ edited my initial comment. Didn't expect you to respond so fast, but good for you! I, too, use a vacuum system. But I've also found value in saving and reusing zippered cheese and shrimp and other bags. I buy chicken or pork or beef on sale, divide it and wrap it in plastic wrap and insert that in a saved zipper bag and freeze it. Not quite as good as a Tilia vacuum Foodsaver but those FS bags $$ can really add up and they get voids from handling quite often. Also I find I use a good portion of the meat in only a month or two, so no need to go full vacuum on all of it.
As a non "butcher".....stfu. nobody cares, your mad he's showing people have options others then spending more money then is necessary for your over priced services, especially if this is how you treat and talk to people.
Hahaha! I love how every RU-vid video is so dramatic. Costco sells both the whole striploins and trimmed steaks. Right now, the whole one is $23/kg and the steaks are about $32/kg. So if you buy a $170 whole striploin, you only save about $40.
Something to consider is that Costco uses blade tenderizing, which has a chance of bacteria being smashed into the meat and is considered risky if not cooking to 160F. Buying it this way avoids that while cashing in on even more meat savings versus a regular butcher. Even if, saving $40 is worth some of my time.
I'm sorry ... this is not "How to..." You should say "My way..." Nobody pulls a dull knife back through meat like that. And you should trim the fat while the piece is still whole, then steak it. Don't hack at the steak with a boning knife. Thanks for filming "your way" so people can see your process and continue to watch more videos to see other techniques. And yes, I too think that meat is dark. What is it? Grass fed?
