Breaking Down a New York Strip Loin with Chef Bob

Breaking down a New York Strip Loin with Chef Bob Neroni of EVOO Cannon Beach Cooking School!

[@mightyh9032]

Rather: Ruining a New York strip loin with Chef Bob

[@anthonydecesare2054]

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.

[@jimmykerstein2049]

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.

[@dmac7403]

He wouldn't be cutting meat at any restaurant I've worked at ,been one time and handed the veggies to prep.

[@douglaspierce8480]

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.

[@Bam1216]

That’s just chef way. We don’t have to agree but that’s wild.

[@buddyduddyful]

What did I just watch? The fat is key to a delicious steak, man. The tail is the most flavorful part of the steak.

[@billbillclark1939]

He hacked up that strip loin!

[@dmac7403]

This is a hack job and what not to do folks get you fired.

[@jorgeespinoza3150]

Thank you for this! Specially at minute 8:00!

[@timothykozlowski2945]

Looks like a nice place that you work at.

[@kinglouie4115]

No-loin, loin!

[@HalHarrison]

This was brilliant, thank you for a great and complete tutorial on the breakdown! I'm grateful to have found it!

[@dingoduh]

You took nearly all the fat cap off. That non-usable pile is usable.

[@jjesse8707]

4 ounce? I grill 16 ounce rib eyes on my grill

[@vivasativa5194]

this video shows you how to waste 40% of the strip loin

[@derick2986]

Why wouldn't you leave some fat on? It is a steak after all.

[@mikecoughlin4128]

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.

[@ThemeParkBeast98]

What is this? The only thing I trim off is silver skin that's it. You trimmed off all the flavor.

[@dmac7403]

Unusable aka silver skin fat and meat use for stir fry ,burger, chilli or what have you

[@almumin75]

You DESTROYED that loin and gave misinformation while u were at it.

[@Mauitaoist]

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!

[@MrBeast1901]

You leave the backstrap on? Disgusting

[@pook6212]

Beautiful job of destroying a beautiful cut of meat.

[@butterzzz]

Worst cutting ever!

[@otiskeithwatkins1679]

So: how to make tiny steaks out of nice big ones.

[@andrewnat5435]

So lean you lost all your money by taking away the flavor

[@nutchchaiv]

What did i just watch? He ruined it all for god sake

[@palmergary]

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.