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They pay you for this?i can beleef you doing this my grandson start crying after he watch this video!!😢

The man is a legend, giving those need to know nuggets about cutting and serving meat. God bless you Sir, really appreciate your time!

Thanks dude killer idea’s

What an incredible masterclass in cutting, thank you for your amazing knowledge

Can i make a pastrami out of eye of round ?

Thank you great info I have never cooked one that was good.

Nicely explained Chef Pete! Thank you! I'm grilling a Santa Maria tri-tip for the first time this weekend so I was a little unfamiliar with the cut, being from Boston.

Sliced,mallet, Minute steaks

Great video, thanks!

we slice it kind of thin, hammer it thinner and then make bracioles

Need a sharper knife

Thanks for the detailed tip😮

Stewed for 4-6 hours is good, but lean as mentioned here, and the Chinese have a great way they marinate it and soften it, or yes pounded out, otherwise I’ll buy other steak on sale😂

....and that roast is cooked to almost well done..

I dont blame you for being confused...this is the first ive heard of petite strip and Manhattan filet...made up terms that beef lobbyists come up with to drive sales( New York strip is the same, but accepted out-of longevity of term used, outside N.A. referred as sirloin). Backstrap is commonly the whole loin section of game, or strictly tenderloin and lojn section and Ive only heard backstrap as the trim off of tenderloin.

My mother who is 82 used to roast these for the family when we were little kids! I loved it then. She always cut it paper thin and make a flour and milk gravy. But as an adult chef it is a cut that I have never cooked myself!

When u say age, are u talking wet aged in the cry-o-vac ?

Im a big fan Sir I have a wondering question ⁉️ What about cow or goat, camel, deer head What we can do with head meat ? Can i use it for like ground ?

The meat is garbage. Looks like AA not AAA

Thanks for the video Chef!

This is the dumbest shit ever

What kind of knife do you use to trim?

YUM! I am SO going to get my RIBEYE like this next trip to the Butcher's!! ( Just bought a RIBEYE yesterday for tonight's dinner!) I wish I would have seen this yesterday!!! Well done Chef!! ( The video, not the steak! Lol! 😁🤣🤭)

Jesus loves you and may God bless you.

Thank you. Great information.

I used to used roasted ball tip for thin sliced roast beef at my resaurants. Great cut for that use case. Fits easily on slicer whole and roasts in about 60-75 min depending on size. Slice from see thru thin to 1/4 inch and will be as tender as anything else.

Oh NOOO!!! Actually... first you cut it so very well. But as a Santa Barbara native you recommended cooking it wrong! WAY too hot. Try this - dry rub, get a decent sear/crust and yes move it off direct heat to finish - but PULL it at 125 - 130 degrees and rest. The best part of a Tri-Tip is thin ends, and thick middle. So your "Medium" guests and your "Med Rare" to "Rare" guests are all happy. 145? Turns brown and numbs all that great flavor. BTW - that trimmed fat is amazing to render and repurpose - especially in Chili - simmer your aromatics in it and you'll be stoked! Check this Santa Barbara Style Surf n Turf: ruclips.net/video/P5hD42VAmZY/видео.html

I have the best butcher in Mario's meats in Eastpointe Michigan He educated me on all of this and showed me the different cuts and what I could do with them. Now more than ever it's very important to maximize your grocery budget and the best way is to find a quality butcher and stay out of the supermarket meat department.

👍👍😊

You call the piece cut off a Manhattan filet. Some people call that the chain or backstrap. Bought one of these and it looks like the section you cut off has some inedible tissue, a connective tissue running through it. It might be I am thinking of the wrong cut of meat. Is this a New York Strip loin? Sorry, for the questions. Just a novice at this, trying to do something for the family.

Thank you for the hard work. It takes a lot to put together a video like this, edited and adding sound and all. One comment, not a criticism, just mentioning, for many of us, breaking down a piece like this is a new adventure. This is personal project, not a professional and I am not as familiar with this cut as you are. Showing a bit more of how to identify the parts being cut and what to look, where to cut for would be helpful. Again, thank you. This was interesting and informative.

I recommend everyone stop buying beef for 6 months. Prices will plummet.

oh lord! this is not how you portion rump! kindly bring me to teach!

This was well done, thanks

Great Tips Cool Stuff 👍😎 a nice way to cook Tomahawk

Dude, I support you fully in the steak size! No one realizes that if you cut them to thin, they get dry and tasteless. Rather have one big steak on two people, than two thin steaks.

Hello just cant help but to correct you on the two types of skirt steak . The outside is the smaller of the two steaks . It is only about 3” wide. & about 2ft in length . where the less desirable inside skirt steak runs between 4 to 6 inches wide & is thicker and definitely longer also .the inside is what you will find in your retail stores. Not the outside . The outside skirt steak runs about $15 a pound if you can find it. Where the inside skirt steak runs between seven and eight dollars a pound and is readily available at most supermarkets.

Love it

Why is this in my recommended?

Legitimately the first person I've ever seen on the internet who actually trims as less as possible when he says so. Great stuff

Boss job!

Grain fed cows are garbage

nice!

I learned about Sterling Silver Premium Meats from Grant Kawasaki!

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I gotta admit I have a little solient green parania

professional cuts

wua!

Seen this chef in Jersey a lot, guy knows his shit.