My Dad was a meat cutter. He died at the age of 87 six years ago. I miss calling him from the market with meat questions. He was a great Dad. Taught me a lot. I just happened by your podcast today. You brought me happiness and memories of Dad. So I will be following you and getting my refreshers from you on meats and cutting. I have Dad’s knives and it appears they are the same as yours! Thank you for your podcasts!!😊
Good grief people~ all you have to say is THANK YOU! Guy decides to produce an easy to follow video for the layman at home, & well OVER HALF the comments are griping/correcting/chiding or downright insulting the man~ unbelievable...almost. *Raising my kids, I found an effective, non-demeaning way to remind them that someone was trying to do for them & it's beyond rude to complain or over correct that person. Example; child comes in & says "Ewww! That's gross, I'm not eating THAT!" Mom or Dad respond "All you have to say is Thank You, since someone's earning, shopping, preparing & serving you dinner. All I want to hear is thank you~ or silence." They figured it out fairly quick. Thing is, kids have to be taught manners & common courtesy. Most of us in these comment sections are likely adults....right? Riiiiiight.
An excellent educational video on buying the entire striploin vs precut. This is definitely the way to go especially if you're like me you prefer a thicker cut
@@adifferentkindofcut you’re teaching made me confident going into it. The steaks came out awesome! Thanks again for taking the time out to teach us all how to confidently get the job done!
I always leave the sirloin for someone else to manage. Life is like a steak. You get the ribeye and the top round. The top round is leaner, like a week day. The ribeye is how you start a weekend. Sirloin is like a bad day.
It went better than I thought, only problem was the knife, I used a chef's knife, only one I had big enough, sharpened it, but half way through it was getting dull. Used a boning knife for the fat. I think I need a new knife, any suggestions?
Great video -- great job of close-up shots of cutting the steaks. Can you include what type of knife you are using. I can tell it is a Boning knife, what size and brand? If is generic - it's nice to know so people can see that an inexpensive knife can cut as well as an expensive one. Thanks!
@@kylemoore907 What is called purge? That was unclear. The myoglobin or something else, just not blood. Why wouldn't you pour the whole thing down the sink, or into the trash bag? It is definitely biodegradable. Just curious.
Awesome tutorial. Thanks. The liquid in the bag is not blood. (All blood is drained before hanging and being broken down into sub-primals.) The non-technical name for the liquid is purge.
Thank you, would you recommend cutting the fat off the one I got and I use an Air Fryer a lot vs Oven and raining can't grill. Do you have a video on how to cook one of these? Thanks
That was great. I’d love to do something like that. Saw a cryo-vac like that @ my local Costco, but it was ribeye and I prefer the NY strip like you have demo’d here.
@William Francis wow, your prices are much better than ours here in Kalifornia. I've wondered if it is more cost effective going this route. I'll have to do the math.
I talked to the costco butcher and he confirmed he could get me a cryovac of NY beef. When it comes back into stock. LOL. Gotta love the “build back better” maroons in charge. Maybe after the holidays….
I work in the meat dpt at a Costco and you should be able to get a cryovac package of just about any cut of meat they have in the case. Just wave one of the guys in the dpt down and ask. They should be happy to get you anything you need.
@@Nicklopez81 Thanks. They did. I got a nice NY prime. I asked for the fattiest one they had and he delivered. I swear it almost looks like Wagu. Just over 14 lbs and I cut out 13 steaks. $203 out the door. It's great!
I'm brand new to this so if I sound ignorant, please excuse me. It looked to me like the entire grind part is about 90% fat? Is this going to be ground beef for burgers?
Its been a year, so not on this one, but these videos are really going to help me feed my family on a tighter budget, so thanks for that. But what I kept asking myself watching this is, how much did the whole piece of meat cost per pound, how much production did you get out of it... ten, I think big strips and some stew meat, and how much was a big strip streak in the meat counter at this time... a little math and I could know ho much savings is in this process.... A LOT
That was my thought, exactly. Well, we all have gifts. Some are trimming meat, others are something else, few (these days) seem concerned with the 'a penny saved is a penny earned' point of view.. You must be an old-timer.
Could have used some detailed explanation about what kind of knife to use. It's size. Why this knife rather than any other? How to hone it on a steel. What brand, and why? How knife should be handled and treated. How do you choose which Crovaced Strip Loin is best in Costco or wherever?
1. Get it out of the cryo bag. 2. Flip it fat side up. 3. Cut off 2 decent roasts from the sirloin side. 4. Cut the rest into steaks. 5. Trim the steaks and roasts. YOUR DONE IN MINUTES. Wasted time doing all the preliminary trimming and still have to touch up cuts.
Put it in the sink, cut the bag off, rinse the myoglobin off the bag so it doesn't rot and stink. Put the bag in the trash. Rinse off your loin. Pat dry with paper towels. Trim. Square off the end. Cut into one to one and a half inch steaks. Wrap the steaks in paper Ziploc or cryovac. Put in freezer. Done. Why you got to make something so simple complicated?
@@adifferentkindofcut I should gotten A divorce when the wife first acted up but we had kids and property but she passed away in A car accident when the kids was young and that's when life got tuff
