Those are Shun knives man. About 150 bucks a piece.

I leave the extra fat but in all I agree.

+Offended Badly Then Unsubscribed Well said mr butcher!

+Offended Badly Then Unsubscribed I think maybe these videos should be made by meat cutters.

+Offended Badly Then Unsubscribed Lmao this is a father saving money and providing for his family, dont get too deep guys have a beer....

That was a good suggestion. He wasn't saying he did wrong he just gave us his idea... Get over it....

You should honestly make a video about it and post it on youtube, because this comment was super useful. A visual aid would be nice.

Joseph Marion I don't let it bother me. This is how I do it, it doesn't mean it's the only way. Thanks for the support!!

All he is doing is promoting ignorance and waste. He shouldn't be making "How to" videos if he has no idea how to do it; which is very evident in his videos. This isn't a how to, its just some guy trying to play butcher. No skill or knowledge to be had here

puncru thanks!! I never claimed to be a butcher, just a regular guy trying to show another way to save your family money. Appreciate the support and for you stopping by!!

Im not trying to learn how to be a professional butcher. just learn to cut my own steaks. this video actually helped me. the meat snobs help too but in another way. they give me my own ideas and it makes small corrections. thanks for the video

@@GrillingNetwork I enjoyed the video too :). Maybe the title is what put some people off - the title "How to" indicates, that you are going to show, how a professional does it.

Thanks for the video bro

Todd Manley thanks for the clarification and for stopping by!!

+Taco Da Pug And hemoglobin, which is blood…

+kubotamaniac Thought it was a protein ?

FYI - Semi informed opinions masking as expert advice is dumb.

j.michael cominskie opol

The cost saving are more like 30% doing it yourself. I am actually doing another video on trimming a whole NY Striploin today. Its a Waygu the marbling in this is amazing! Thanks for stopping by

That's what I thought lol. It'll still be cheaper but given how much it as cut off... not by a lot. This case, I would just get the precut to save the trouble.

+MrPanda415 The fat is lighter than the protein.

+MrPanda415 It really depends on price you paid for the entire loin vs case price, any good butcher shop does cutting test and knows how much loss you have and how much to mark up steaks. If you just want a few steaks you are better off buying case price but if you plan on feeding a lot of people buying an entire loin is best. If you want to save even more money buying it bone in is best (cost per lb is even cheaper) and separating the ribs from the lion is really easy and then you have a nice big rack of ribs as well.

And also if u buy a huge chunk of meat. U r likely to eat it more often.

yup

what is the name of the knife please

And also, when trimming fat from rib eye, you almost need no knife. Use your fingers to get in between the fat and silverskin(?) and pull.

Kayla Blanton ummmmmmmm where you from lol

you cant buy Dog meat for 3.99 here.

Somewhere in cattle country I would guess. I live in the NorthEast and I bought a whole boneless ribeye from a truckload sale once for 3.99lb...but that was in 2009.

+Marty L Its been my experience when buying a Costco or larger bulk item stores. They dont really trim their steaks and only appear to be sliced. My point is that you can trim as much fat and slice as thick as you want. I have seen similar savings when buying whole pork loin and slicing you own pork chops. They typically will have sliced chops next to the whole loin and you can easily calculate the savings.... Its just a little more upfront out pocket.... Thanks for stopping by....

+GrillingNetwork™ Thanks for the information, I will definitely check out Costco.

+Marty L Also save the trimmings. I use it then grind lean chuck and oxtail meat with it for my burger meat.

greg dumont Great suggestion, thanks

I mean it was all fat, at least 99% worth of pure fat, yuck.

@@cassianandor4103 you can do a lot with the fat actually. For one, you can use it instead of oil oe mayo to cook and help marinste meat. Try cutting the end of the fat off a steak and put it on a hot pan instead of oil for cooking. Your food literally will taste a whole lot better if ya prefer umami

@@nomad155 fats great I agree but it depends on situation, for example if your are pan searing a steak then that’s a great opportunity to use that fat, but for people that grill there’s a whole lot less uses, I myself personally prefer steak grilled than seared (seared gives it a much more buttery crispy outside and while some people may like it, I for one prefer that great barbecue)

@@steamaccount2651 well you're definitely a rare breed

@@nomad155 not really, I mean very few people prefer oven cooked steak. I’ll weigh it out for you On wood hand you got butter basted steak with a crispy outer layer, and a medium rare middle, it’s good for dates with others but the content of the butter can drown out the flavor on the steak On the other hand you got that perfectly grilled steak, great for enjoying with family and friends. It’s got that juicy fatty edges that combined with the medium rare meat and some of the juice will make you blow your top. The outer layer is a great tender juicy but with that nostalgic barbecue flavor Yeah I’ll stick to barbeque, not saying pan seared butter basted is bad, but it my opinion it doesn’t emphasize on the best parts of steak which is the tender juicy combination of the right amount of fat with meat (which is why it annoys me that he left absolutely zero fat on one side)

barry carrigan