Whyyyyyyy do you make me so hungry in every video keep up the good work.Suggestion:Maybe you should do a Joney rosemary ribeye next that would be cool 🤤
Picked up one of bourbon dry aged rib eyes a couple of weeks ago. It was great, but I think dry aged beef just isn't for me. I got a "standard" prime rib eye for my wife and it was amazing. Standard in quotes because your product is anything but!!
Would live to see a video on your wet age process. Do you wet age all primal cuts as standard procedure or just the more popular ones, like your strips, shortloins and FCO's?
No doubt those dry aged steaks will taste amazing, absolutely zero doubt there. But for me i simply couldn't justify that amount of waste, though i know, in a shop, the cost is passed on, which is fair enough 👍
The cold smoked rosemary tips were way too salty. You can get an EC meter to tell you relatively how salty your guys have made something instantly as QC. I’ll remove the comment when you make it right.
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I've been to your shop, easily my favorite meat market! that steak looks like it cuts like cheddar cheese!
I think you need to collaborate with Guga
Great Job , extremely professional.
I know the dry stuff isn’t that edible but still hurts my wallet to see that thrown away, I hope y’all make soup with it after or something
Whyyyyyyy do you make me so hungry in every video keep up the good work.Suggestion:Maybe you should do a Joney rosemary ribeye next that would be cool 🤤
That sounds damn good! We do a Gin rosemary which is really tasty as well
@@alpinebutcher ooooooooooooooo🤤
@@alpinebutcher that sounds insanely good!!I would definitely try that!!😋
Picked up one of bourbon dry aged rib eyes a couple of weeks ago. It was great, but I think dry aged beef just isn't for me. I got a "standard" prime rib eye for my wife and it was amazing. Standard in quotes because your product is anything but!!
Thanks for the support! You cannot go wrong with our standard prime as well. We wet age all prime in house for 21 days 🙌
@@alpinebutcher thank you. Just something I was curious about
Would live to see a video on your wet age process.
Do you wet age all primal cuts as standard procedure or just the more popular ones, like your strips, shortloins and FCO's?
The Best in America.
what farm raised that beautiful beef?
No doubt those dry aged steaks will taste amazing, absolutely zero doubt there. But for me i simply couldn't justify that amount of waste, though i know, in a shop, the cost is passed on, which is fair enough 👍
Professional
Hope i get some for Xmas
Hi !! I would love to buy a sharp knife like the one you use on all the videos. Do you sell them? Or what brand would you recommend? Thx
@alpinebutcher
What happens if you cook a steak with the clavicle still on
The pellicle doesn’t taste good, it’s bitter and has an extreme flavor, it’s traditional to cut it fully off
Any people subscribe to your channel… GIVE THEM FREE STEAK. ❤
wow OMG ...........................
So we're not going to answer the phone?
You are using whiskey wrong! 😂
Aaaaand, it's gone
What was the point of this video
Just some satisfying meat cutting 🙌
The cold smoked rosemary tips were way too salty. You can get an EC meter to tell you relatively how salty your guys have made something instantly as QC. I’ll remove the comment when you make it right.
I hope you do something with the trims... thats SO much waste