No joke, another genius setting the culinary world on fire! I didn’t know the 4 oz a month Mediterranean diet subscribes to burgers and grinding material.
A lot of whittling to remove any natural flavoring, (fat). I have never been served a denuded strip steak in even the best steakhouse restaurants. As a master butcher, I prefer to hand trim each steak as they are sliced. Better value, more flavorful steak.
If I served one of those of those steaks to my customers, they would make me eat it. An NY strip should be 12 to 14 ounces and have a good fat cap to bring out the best flavor. With your cuts the best I could do is use them as filets.
Looking to go carnivore and I have watched a lot of these types of videos. I have never once seen anyone cut and rip all the fat off of a New York Strip Loin. It's his way, i get it, but man, that looks bad to me.
I e spent all morning trying to learn the best way to trim a prime strip loin. We’re having a roast for Christmas and steaks for later. The nerve end will be stew meat or steak tips. The comments justified what I was thinking while watching this video. All I knowns this is not what I will be doing. He should have clarified his purpose at the beginning. It is not to breakdown the meat into ny strip steaks.
As a carnivore this video isn't for me. 4 ozs? please give me a break! Technically it's brilliant but I'm not afraid of fat or protein in large amounts.
really tough to watch you ruin a piece of meat. and do an actual yield test, say what you paid for the whole new york vs what new york steaks from the butcher cost instead of just continuing to say what a great value what you were doing was. You threw out 30% of the meat and your claiming great value because you got all that trim for burgers but you're paying NY strip price for ground beef.... just buy ground beef for half the price. There's absolutely no way that was cheaper, steaks are typically 2-3 dollars a pound more than whole primals. For that to be cheaper the steaks would have to be double the price since you only got a 50% yield.
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Rather: Ruining a New York strip loin with Chef Bob
No joke, another genius setting the culinary world on fire! I didn’t know the 4 oz a month Mediterranean diet subscribes to burgers and grinding material.
A lot of whittling to remove any natural flavoring, (fat). I have never been served a denuded strip steak in even the best steakhouse restaurants. As a master butcher, I prefer to hand trim each steak as they are sliced. Better value, more flavorful steak.
That’s just chef way. We don’t have to agree but that’s wild.
If I served one of those of those steaks to my customers, they would make me eat it. An NY strip should be 12 to 14 ounces and have a good fat cap to bring out the best flavor. With your cuts the best I could do is use them as filets.
He wouldn't be cutting meat at any restaurant I've worked at ,been one time and handed the veggies to prep.
He hacked up that strip loin!
What did I just watch?
The fat is key to a delicious steak, man.
The tail is the most flavorful part of the steak.
Dude who taught you this??
Looks like a nice place that you work at.
Is this a Saturday Night Live skit? What the hell is a nerve steak? Nothing left in the end how did this guy ever land a job?
This is a hack job and what not to do folks get you fired.
this video shows you how to waste 40% of the strip loin
Thank you for this!
Specially at minute 8:00!
You took nearly all the fat cap off. That non-usable pile is usable.
this was painful to watch. LIke driving past a car wreck, i could not look away.
Looking to go carnivore and I have watched a lot of these types of videos. I have never once seen anyone cut and rip all the fat off of a New York Strip Loin. It's his way, i get it, but man, that looks bad to me.
I e spent all morning trying to learn the best way to trim a prime strip loin. We’re having a roast for Christmas and steaks for later. The nerve end will be stew meat or steak tips. The comments justified what I was thinking while watching this video. All I knowns this is not what I will be doing. He should have clarified his purpose at the beginning. It is not to breakdown the meat into ny strip steaks.
This was brilliant, thank you for a great and complete tutorial on the breakdown! I'm grateful to have found it!
What is this? The only thing I trim off is silver skin that's it. You trimmed off all the flavor.
4 ounce? I grill 16 ounce rib eyes on my grill
No-loin, loin!
Why wouldn't you leave some fat on? It is a steak after all.
You DESTROYED that loin and gave misinformation while u were at it.
what a waste! I just cut them up and cut off some of the fat and cooked up.... he's wasting so much good food! Fat is food!
You leave the backstrap on? Disgusting
As a carnivore this video isn't for me. 4 ozs? please give me a break! Technically it's brilliant but I'm not afraid of fat or protein in large amounts.
Unusable aka silver skin fat and meat use for stir fry ,burger, chilli or what have you
Beautiful job of destroying a beautiful cut of meat.
So lean you lost all your money by taking away the flavor
So: how to make tiny steaks out of nice big ones.
Worst cutting ever!
really tough to watch you ruin a piece of meat. and do an actual yield test, say what you paid for the whole new york vs what new york steaks from the butcher cost instead of just continuing to say what a great value what you were doing was. You threw out 30% of the meat and your claiming great value because you got all that trim for burgers but you're paying NY strip price for ground beef.... just buy ground beef for half the price. There's absolutely no way that was cheaper, steaks are typically 2-3 dollars a pound more than whole primals. For that to be cheaper the steaks would have to be double the price since you only got a 50% yield.
What did i just watch? He ruined it all for god sake