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That cap at the opposite side from the tri-tip is the picanha ❤

Sharpest knife in australia! Best meat in australia too!

That meat though! So clean!

Thank you so much for sharing. Glad you mentioned about Tri Tip being close to you and cutting across the grain. Hubby and I are eating carnivore at the moment and are trying to buy meat at it's most affordable, so this is a very helpful video. I'm guessing it is perfectly ok to cut the steaks in half for practicality of putting it into the frying pan?

Good job,one of your subscribers here in Melbourne Australia 👌

I remove the cap from the top butt because the grain goes in the opposite direction. Where im from we call that the coulette

Falling off the bone! What a meal!!

Please tell us everything!!

how much excess fat and waste is there typically from this kind of cut?

Nice try mate . One day you'll get there 😂

Did yo momma never tell you not to play with your food 😂

small tomahawk

Jordan started late

my nephew is6' 8" or 6'9

please keep testing for mesathemeola.

We a sausage video drop👍🏽👍🏽

I thought that was pirana or the other kind of cut meat

I was confused, here in the States that's a strip and only part of a porterhouse. Rather have the American cut with the strip and fillet on the bone!!

Looks easy. St the end, it guves you the chance to work your frustations too

❤❤❤ good 🇰🇭🙏

thats are some meaty bones haha

They never sell t bone steaks in the grocery store

Why is Patric Maholmes cutting meat??😅😅

Run your pan a bit hotter and you'll get a nice crust and crispy rendered fat on the side of the steak. Nice job.

I was a little interested in this video, but I can't understand a single word you're saying. You need a mike or something.

Cosa..... ...quanto scarto !!!!!!

So glad you recorded that in the echo chamber 😂

That's my dad's favorite cut. I like the New York strip.

GREAT VIDEO MATE!!!

Nice man. I'm a butcher in NZ. Good to see other methods. Would like to see how you Aussies break a hind and a fore carcass.

Should do a tunnel bone half leg skin chump, but start from the H

New glove for the video? Wish mine was still that pearl white

Glad you mentioned removing the gland. A chef a long time ago showed me about the gland in the boston butt or shoulder to remove. Should do a video with a diagram showing where they are for the whole animal...

Now that's in nice shape to make a porchetta to remember! good work, mate... pick over the bones for scraps, grind 'em up, make dimmies!

It would be easier to use shorter knife

What's happening there? Pumping meat with water to edit mass?

Love the way you make it look so easy and explain it all the way through... Thankyou

Tour of the shop and all your equipment as well!!

Now take the whole thing brine it roll it tie it up and smoke it

Learned about the kidney fat, so my bacon will be better by removing it.

Now we need some sausage making video as well👍🏽

Thanks for sharing 👍🏽👍🏽