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JFC you are disgusting person! F meat glue?! You and your kind are greedy for some f money! FO you POS 🤡 Good to know your name. 💩

That was great

You're the man, Mark!

There is nothing wrong with a good Top Sirlion steak!

Skip the $100 per lb meat glue and use the ends for filet tips or something else because it’s pretty high risk in terms of reputation and liability. I can’t imagine a restaurant telling their customers this which means they believe the customer wouldn’t want it if they knew and would be upset if they found out so it’s a lie of omission. I doubt it’s mentioned on the menu which is a concern because it’s possible to be allergic to transglutaminase and not to the meat. If you want to make a profit selling filet mignon prepare it properly and if you still can’t then take it off the menu rather than trick the consumer.

Thank you just a very great job and am subcribed

You don't need to do all that meat glue bullshit though

$45 a shot, plus you should not take the cap off of a rib-eye.

awesome work

what a bizarre choice.

This boi selling meat glue smh

The company I work for has a large sign right next to the meat saw which says pre-trimming equals lost profit. I will have to admit that that collagen band toward the sirloin end of the strip line is rather chewy I know some people like to take that after removing any red meat and fat and cook it like beef tendon in their soups and stews I don't know how healthy it is for you to eat it but it tastes pretty good. And the trick is to cook it longer as in a stew you can almost make anything tender. I can always tell when people throw that into the ground beef because when you make a ground beef patty and the juices congeal like gelatin. Thanks for the tutorial that was a very good production.

Tips ends goes to steak tartar, glue not needed

Brilliant

In other words, how to screw your customer by charging more for less. K?

Those who can, do. Those who can't, teach.

Double your profit by screwing your customer! Sell less for more 🤡🤡🤡

You are better off buying the whole rib of beef primal and breaking it down yourself. Prices for beef is way out of line. Packers are making 50-75-$100 a head while the farmers, feed-lots are making very little. You will come out with much more profit. There are still wholesalers breaking down cattle, shame how that has gone away. There are a few still in the Hunts Point Market. Butchers are very scarce so packers selling the wholesalers-Food Service Distributors trimmed down piece is what the supermarkets and restaurants want now. Supply and demand.

First time trying this and how do I know which side is the colegen to be cut? is it on both sides?

Where's the crossover stream

What type of price markup does meat have for a small butcher shop? Any good books on running a small town meat market? 😊

What about rib lifter?? I dont hear that anymore?? How about cube steaks? How much does a store meat cutter make per hour about??

Could've Roasted trimming for beef stock, dont waste and u can become a bouillonaire!

While I am not in the restaurant industry and won't be using the "meat glue", there is so much in this video that i can apply to my next PISMO purchase. I am lucky enough to live close to a restaurant wholesale store and can pick up beef at great prices then bring them home, break them down, vacuum seal and freeze them. I wish i had come across this video first as i would have had better yield and less waste, though I didn't do too horribly. Excellent video, thank you.

Can you do a video on meat glue

Fellow chefs, please let me know if you do this so I can avoid your restaurants. Using transglutaminase on tenderloin is shady as hell.

you are doing a great service.

Title should be “How to destroy a strip loin”

what grade is best for Tenderloin PSMO?

could you even save the stuff you threw out at the very end? for like Tallow or soup broths if you were really frugal? I also wish i found this video before I started cutting mine up 😪 This guy is a surgeon ... my poor Tendy...

Dude and I don't say this often, awesome knife skills. I am 51, been breaking down game since I was 11 and this impressed me when you were taking off the silver skin.

A true professional.

Chef, I don't even throw away the silver skin. I add it to the simmer, for french onion soup broth. It still has flavor to give up. You are absolutely right about the grind. Every place has a pub burger. Not every place can tout their "house-ground sirloin burger".

He sounded like dr Alan Mandel - make it a great day!!!

I do not want a ribeye steak from him . He cut the spinalis off the ribeye

Dude reminds me of "Bob Ross" the way he speaks so calmly through his demos.... " Happy little trees" "Happy little steaks!!!!

What you've done is awful. All you've done is cut N.Y. strip in half. You're ripping people off.

Nice job. Greetings from Port Vila Vanuatu 🇻🇺

To my taste, the rib cap, spinalus muscle is the best part of the steer. I would cut it in half, across the muscle, reverse it, roll it, tie it and cut it into steaks at a very premium price, but I am not a restauranteur, just a steak lover.

You are truly an artist sir!…

Mark. I love it. Didn’t know how to trim out the band. Thanks

This was great. Those two make a good team.

I've now watched several videos on how to break down sirloin butt and yours is the only one to separate out the baseball steaks. Well done and thanks for sharing!

omg why would you kill a strip loin like that!? geezus No steakhouse is gonna do this at frigging all!

really nice video, I'm not in the trade, but good to see ways I can get more out of a beef fillet.

What is meat glue?

Very good video. Thank you.

I don't enjoy beef as they make go to the toilet