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Can you stick a whole huge leg quarter in the mouth without cutting it in pieces?

That was good stuff. I'm a total beginner who wants start cutting my steaks

Thanks excellent explanation

Thanks! It's frustrating that almost all of the other videos are just cutting into cowboy steaks or cutting up boneless ribeye roasts. This is more or less what I was looking for, but I plan to leave the cap on, which seems to be rather unconventional.

Thanks! Very helpful!

Good job, ribs bigger than the cutting board, that's a lot of meat.

Fuck man you aced it sir. Fukin good video mate! 👏👏👏👍👍🛎️🛎️🛎️🇨🇦

This video totally helps but this is way harder than it looks and having a sharp knife is underestimated!

Thank you for the video! I just bought a huge standing rib roast for $4.99 a pound but want to cut it up for steaks.

Thanks! Good job.

You said the knife is 13". Is that 13" blade or 8" blade, 5" handle? What brand is it? Thx. Edit: Never mind, just saw the amzn link.

Great tutorial. Thank you.

Would parchment paper work in place of wax paper?

Thanks so much! Tried this last year and kind of butchered my butchering lol this helped immensely!

This was so helpful! I got a 15 lb roast and it was way too big for Christmas dinner. We watched this video, and your directions were so easy to follow. Thanks, and Merry Christmas!

You had me at "little bulldozer" ;) LOL

Can you do a clip on pork, shoulder, loin, bacon…???

Excellent Video. I like the fact that nothing is wasted. Even the little pieces are trimmed to use for stir fry or ground beef.

I just cut my 7 rib , 18lb roast into 17 steaks! Freezer wrapped with layers of saran wrap into greezer bags. Xmas sales are my favorite time of year!!

Picanha is some of the best steak on the whole cow. I usually take it (the cap) off first, and cut steaks out it separately. Your approach to processing this Sirloin Butt was certainly a "different kind of cut" for sure.

I see, this is three years old, but that was truly impressive to be a first video. Good job and new subscriber here.

Wow, you’re fast…

Lil bulldozer, brrrrr 😂❤

Just found you and subscribed. Hope to see more from you in the future. Learned a lot. First video I watched was your bone-in to ribeye steak video. Super helpful.

The red liquid that comes out of a steak is primarily a mixture of water and a protein called "myoglobin," which is naturally found in muscle tissue and gives red meat its color, not blood....

Great instruction. FYI the "skin" you refer to is called fascia. Over the bone fascia meets periosteum. Over the musce fascia meets epimysium. I think you are separating fascia from those with the fork but not sure. Anyway one does not want to eat that stuff..

I've done this for 30years. Usually the butcher cuts it but this year they wouldn't. I'm going to do it myself

Just found this video. Excellent info and presentation! Thank you! 👍😎😋

Great first video! Thank you for posting.

Thanks for teaching us. Helps save money. Just got an entire strip lion for 7.99/lb from Publix. Time to process it!

Excellent video. It’s obvious you know what you’re doing. Looking forward to following your page. Well done

Thanks. We have been buying a 1/4 or 1/2 cow from ranchers for a few years. I'm also beginning to hunt wild game. Your videos are very helpful. Enjoy Texas! We grew up there, not far from Conroe.

Very informative and useful video. Thank you for sharing your knowledge

Sorry there is no blood in the package this is water when you don't no ask the real meatcutter not the butcher??😢

Hell yea 🤙🏼

6 one inch steaks for $53

If you have a friend over and he doesn't want a 1-1/4" steak, tell the salad eatn sissy to go home! 😂😂😂 JK, nice video, thanks!

Educational video! I love your no bs approach. What knife do you recommend?

Good video, learned a lot

Just did this today. Got one from BJs for about $80. Got 11 nice steaks out of it. Was thinking of making tallow with the fat I cut off and saved.

Fantastic video! Please advise . . . I'm going to have my butcher cut me a custom rib roast. Which bones should I have him cut for me? I've hear that 10-12 are the most tender. What is your advise on that? Let me know and thanks so much for your help.

Very helpful. What was the weight of that entire cut of meat from Costco? Labeling is bone in rib roast?

It's not blood.

That isn't blood. That is called Purge. It's a combination of water and proteins from the meat. It gets that red color from myoglobin. Now you know.

Lol. He said porketta. It's por chett a.

Dqqs Vb 😊a😊axaax

Great video

Thank you sir. This video is exactly what I was looking for. Great job and you got a new follower.

I know this vid a a few yewes old,but how many pounds was that beef cut?

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