Black Angus short loin breakdown

[@BosnianDrunkenSailor]

I can already see that this piece of short loin will turn into many episodes to come 😋

[@xoThankYouForTheVenom]

Beautiful video! I’m so happy I found you. I work in the meat industry and finding a video that’s so well done is refreshing. Thank you! 🖤

[@HumanSynergyProject]

It's obvious that you are not a butcher. You are doing it with love and huge smile on your face 😄

[@HumanSynergyProject]

@@cuttingedge.cooking Agree. I am smiling by just watching your "sculpturing" process 😀

[@chrismansi4855]

This is such a fascinating process to watch, thank you!

[@davericard]

Love the commentary and the setup! Thanks for the walkthrough! I do chuck rolls all the time, trying to convince the wife to get short loins!

[@cuttingedge.cooking]

Thanks a lot for watching 🙏and you should certainly try the short loin great yield at a decent price and a fun project at the same time 😁Stay tuned we upload new episodes every week!

[@gsmoneygsmoney1479]

Hello your Fabrication video, really help me doing my first short loin Thank you for sharing. It was not perfect, But will hopefully perfect on the next one. It was 21 Day dry-aged. The Tenderloin was out of this world

[@cuttingedge.cooking]

Thanks for watching 🙏 Great that we could help, it is a great way to get premium meat at a decent price and for me it is a fun project 😁Stay tuned we upload new episodes every week.

[@fatabe1]

Good looking video and great presentation. You guys seem pretty fun.

[@cuttingedge.cooking]

Thank you 🙏 so much - we try to improve them all the time - stay tuned we upload new episodes twice a week 😊

[@Dr.Do-Little]

WOW. This is pure Magic!!!

[@Dr.Do-Little]

@@cuttingedge.cooking With that last shot of 17 NY strip steaks I got hypnotised like Butch the Bulldog from the Tom & Jerry cartoon 🤣🤣🤣

[@metaspherz]

Thank you for the video.

[@cuttingedge.cooking]

@@metaspherz thanks for watching🙏and you are welcome 🤗 stay tuned we upload new episodes every week!

[@SantiagoAntero]

What about a sharp knife?

[@redskins17084]

Good Job ,

[@cuttingedge.cooking]

Hi thanks for watching 🙏 great you liked the video, we will be breaking down a rib section soon also 😁 Stay tuned we upload new episodes twice a week. 😊

[@MichaelBelafonti]

Such a shame you took all the meat off the bone, cooking a whole porterhouse with the bone on gives the meat so much flavor

[@cuttingedge.cooking]

Hey thanks for watching 🙏 You are absolutely right but every time you need NY strip steaks you have to sacrifice the Porterhouse cut - we needed NY strip and we needed the tenderloin separate for Filet Mignon. One thing I do find hard though with the Porterhouse is to get it cooked correct as the tenderloin side tends to cook faster than the NY strip side, need to find a good way to do that when we do Porterhouse next time. Stay tuned we upload new episodes twice a week 😊

[@joesmith7427]

What did this cost???$$$$$

[@cuttingedge.cooking]

Hey thanks for watching 🙏 this whole shortloin was 400 EUR so it is a very economical way to procure meat - average price per kg 23-24 EUR and you get to have the fun breaking it down 😁 stay tuned we upload new episodes twice a week 😊

[@ranbirgill4718]

Why American cuts?

[@christopherayre4759]

Why not ?

[@kenRoberts1984]

1/4 inch of fat is what most butchers keep on

[@cuttingedge.cooking]

Hey thanks for watching, agree 1/4 inch about or 6 mm or so is the norm, sometimes I do keep it a bit thicker then I have the option depending on cooking method to trim bit more or grill the fat cap directly, depends. Stay tuned we upload new episodes twice a week 😊

[@tommynhardt6229]

Get some decent knives

[@cuttingedge.cooking]

Well a 6 inch Victorinox boning knife is the go-to choice for most butchers - what’s your suggestion?