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!
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".
Hi Mark, I couldn't help but notice that you seem to be using either an F. Dick multicut steel or an F. Dick 2000 flat fine cut steel. I wonder if you could possibly upload a video describing the advantages of the steel you use? Or if not, perhaps respond with a comment specifying why you use the honing steel you do. Love your videos, thanks a million.
A retired German Master Butcher turned me onto this steel. I would say that the multiple grooves create 5-6 honing edges per stroke. I’m very sorry it took this long for me to respond.
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!
Great video. Would love to see more like this.
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".
Can you do a video on meat glue
There is nothing wrong with a good Top Sirlion steak!
What kind of knnives does he use?
Ultra Source
Hi Mark, I couldn't help but notice that you seem to be using either an F. Dick multicut steel or an F. Dick 2000 flat fine cut steel. I wonder if you could possibly upload a video describing the advantages of the steel you use? Or if not, perhaps respond with a comment specifying why you use the honing steel you do. Love your videos, thanks a million.
A retired German Master Butcher turned me onto this steel. I would say that the multiple grooves create 5-6 honing edges per stroke. I’m very sorry it took this long for me to respond.
Anduril
In other words, how to screw your customer by charging more for less. K?
Did you not watch the video? He isn’t charging more for less
@@smallpeople172 He is and he said so