Cutting T-bone steak

A run down on how to prepare, trim, display and cut T-bone safely.
A wonderful steak consisting of both eye fillet and sirloin(porterhouse)

[@lornethornhill6519]

Another great video to be watching at 130 am making me hungry

[@bro031]

Brought some of your meat recently and it was absolutely delicious. Thanks

[@jeffsmith2022]

That's a short, short loin...why did you not trim the dark bit off the tenderloin?...

[@Jarrydthebutcher2]

In Australia it's classed as T-bone

[@patterdale4332]

The correct way is to use a clever so the bone dust doesn't taint the meat you cannot scrape it all of it goes inside the meat

[@charrohernandez6835]

Why the cut is so thick ? You could make 3 pieces of thin ones with each peace and it tastes way better

[@brianhumorist1393]

It's amazing.

[@slowgynman1234.]

It’s easy to find 1/4 or 1/5 thick T-bones on sale and grocery stores these days😡 , it’s like slices of ham , I can’t figure that out they must be going to waste Cause I ain’t buying any

[@schrompnomnom]

The T bone is taken off too long. You've got a couple of bone in sirloins by my eye, you squared up from the scotch end and have left an absurd amount of eye fillet without much strip, you've never heard of fanning. You called the chine bone a chime bone. The meat looks tish too.

[@slowgynman1234.]

Not even one bite of tenderloin and a T-bone steak ?? 🤔 and there should be a law in place a T-bone or ribeye should not be classed T-bone or ribeye unless they are at least @least 1 inch thick . I can’t wait for that law to be put in place

[@brianhumorist1393]

It's need more practice for me to be more perfect

[@craiglunn4137]

No fillet at all

[@Jarrydthebutcher2]

Clearing there is mate

[@brianhumorist1393]

T. bone has no fillet

[@thouia4660]

Fat oooonnnnn❤❤❤