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I just had some Australian beef, not as good as Alberta beef in Canada but decent for the price.

I wish can get an opportunity to be trained under MLA

Recipe, please

Aussies really call that 'Rostbif'???

What knife are you using to filter the flat iron? You called it a blunt knife

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This has been so interesting!!! I’ve only bought oyster blade before from Woolies or Cole’s who cut it just like any other cut, so you get the silver skin through the middle ruining it! Now I know how it SHOULD be done!!

What is the common name of the cut?

Around the 9:00 min mark, you've removed the first part of flat iron and then turn it over to remove the second part. At this point, you remove the outer silver skin. Would it be better/easier to remover both side of silver skin before removing the two halves of the meat? Thanks if anyone can answer and great video. Very much appreciated 👍

I love the zero waste, low process policy. Food education is greater than food marketing

*Promosm*

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This was so clear and helpful, thank you! Have just cut my first oyster blade while watching this video and I think it came out pretty well.

Thank you, I’m just starting to really appreciate where all the different cuts come from (and best ways to cook them) and these videos really help. What I don’t understand is if silver skin is basically inedible on “steak” type of cuts why do butchers leave it on them? I’m happy to pay more at my local butcher but I also expect more, I don’t accept paying 50/60% more and still having to trim excess fat! Silver skin etc.

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Kudos to MLA Malaysia. Great job

Scrumptious!

Great video mate.

This works for home cook

💋 promo sm

The worst cut I have ever seen - 2:02 Can't believe you did this. What is the point of your video? Magic butchery?

Aussies really call that 'Rostbif'???

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale. Best regards Ines Di Lelio

한국 대한민국 남한 사람입니다. 인도네시아 문화에 관심이 많습니다. 특히 인도네시아의 음식과 요리에 관심이 많습니다. 그래서 인도네시아의 음식과 요리에 대해 연구중입니다. 인도네시아 음식과 요리법 볼수록 맛있어 보이고 먹고 싶고 흥미롭네요. 구독하고 자주 방문해 시청 하겠습니다.감사합니다.

Petite steaks come from that oyster blade cross cut?

rip it 😂

How many kilograms was the size of the tenderloin?

How many oyster in beef..??

The rump cap steaks, you must cut them in the same direction with the grain, not against it. What you are doing is not the correct way to cut rump cap steaks.

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Culina is a great place!

ເປັນຕາແຊບ ເຊບແມ່ນພີ່ນ້ອງຂ້ອຍ ເລົາເກັງຫຼາຍ

💘 ᵖʳᵒᵐᵒˢᵐ

Super informative, particularly in the knife work and mentioning the blunt blade scrape. Thank you

Ha ha ha

Man...Just get on with it.

Where is oyster blade situated FQ or HQ

Ditch the background music. It's tacky and adds nothing.

Very good

The silver skin is not wasted. It makes very good soup meat

You don't have to yield the most meat. You need to bring out the value of the meat. I had paid US$ 90 for a pound of Denver steak in a Hong Kong restaurant. Flat Iron would probably be the same. How much is a pound of that Oyster Blade?

FINALLY someone mentioned how great braising that sinew/silver skin in that blade can be.

z

Nice work David. Just what I needed today.

Great content! Thank you!

Loved It!