young cutters when you go to the box and pick out a srip loin or a tenderloin do you know where it came from before they broke it down for you ?? watch this full break down of Short loin into beef tenderloin and removal of strip loin.
In my young days if at 4.31 on time frame you took that off you would get fired, you cut it whole and trimed it after, very little came off the tenderloin, again better taste because of the fat. At 15.31 on would have got you fired. again it was cut, then trimed with a 1/4 trim mostly, the fat knob was never took out but trimed after cutting.
We use different terms all over the country for cuts of meat. But I cant imagine the first cut from the large (porterhouse) end of a short loin being called a "blade steak". The guy knows what he's talking about, so I'm not questioning him. It's just a surprise to me that it's called that anywhere.
I thought a blade steak would only come from the first cuts on a chuck, or large end rib steaks with the cap on.
i noticed some stores call one cut this and another cut that while a different store calls that first cut that and the other one this....but calling a porterhouse a blade steak tsk tsk. just can't imagine someone coming to the counter and asking for a nice thick juicy blade steak for the grill. or he'll ask for a porterhouse and the cutter saying "huh? oh you mean a BLADE Steak?" thats almost comical.
now leon you talk like you're so dang old or something. Alot of stores will still fire you for taking all that off. Not the one I am at now fortunately they trust my judgement and this week I myself decided I am going to start removing that (I call it the tail) before cutting. I was just slicing and then trimming a little but I couldn't sell a single one so this week i tried cleaning it up first then slicing them. All of sudden people are picking them up. That narrow end I never just chop that off and turn it to stew or whatever he is going to do with it if he was doing steaks and not a roast. When the steaks start getting too small for my liking I start butterflying them and try to use as much as can for steaks.
another thing I just don't understand these butcher knots everyone but me seems to do. I learned my not from a 50 year vet and it takes half the time as this guys not. its alot different the way i do it. i ll have to make a video of me doing my knot next time i can and see what you guys think...maybe i ll just do one here with a towel
YOu know there is ALOT faster and easier ways to bone the strip out of a short loin. Yeah I learned that way too...but if you work in a store that likes to buy cheaply and puts boneless strips on sales for 3.99 you got to take that chime to the saw until you got enough bone off the edge to get your knife through and then carve the entire strip loin off the bone in a minute or less. this whole pull one bone off at a time thing is really un-neccessary and time consuming
Forgive me but I am getting pissed off. Do you realize this video is 23 minutes long and it looks like 5 minutes or so of talking and 15 to 20 minutes of boning out ONE shortloin. what is his hurry. what is taking him so long to trim this striploin its really irritating that there are so many youtube videos out there demonstrating how to cut meat by people who are sooooo slow. at this rate he could do two of these then lunch time. 2 more and go home. isn't there a meat case somewhere and maybe some cuistomers wanting some meat? Now the strip is almost bare of fat. I would fire this guy right now. all that trim he finally got off is about 50 bucks i ll bet
Oh my god he is still taking off fat and there isn't hardly any left...what is this for? beef stew?. If this was a member's video I am sorry for all the mean things I am saying but that kind of cutting will never have a place in my market.
it looks like he is teaching a class.i believe he was preparing the meat for a type of french cooking roast. i agree with you on boneing out the short loin, using the saw in ter most effecient and time saving way without sacrificing quality always seems best in the store setting.
