How To Cut A Giant 12Kg Wagyu Short Loin Into Premium T-Bone Steaks At Home | BBQ Butcher NZ

Join BBQ Butcher NZ as I tackle a 12kg Wagyu short loin and demonstrate how to cut luxurious T-bone and Sirloin steaks. To order BBQ Butcher products or find a stockist near you, please visit my website: www.bbqbutcher....
In this detailed tutorial, I'll take you through butchering this premium cut, highlighting techniques to maximize meat quality and yield.
In this video, you will see how to cut many different wagyu beef steaks and beef roasts.
1. Wagyu T-Bone steaks
2. Wagyu Sirloin steaks
3. Wagyu Striploin steaks
4. Wagyu Eye fillet steaks
5. Wagyu Tenderloin steaks
6. Wagyu Wing Rib roast
7. Wagyu Short Loin roast
8. Wagyu Porterhouse steaks
Reverse searing a large, thick steak to medium rare
1. Heat your oven or BBQ to 120o C (BBQ needs to be indirect heat).
2. Season your meat and cook to an internal temp of 46 o C.
3. Remove from the oven/BBQ.
4. Heat your searing method, we use either direct heat on our BBQ or a cast iron pan on a cooktop.
5. Once hot sear the steak on both sides until it's caramelized, this should only be quick as the meat is cooked already.
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the sub primal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.
The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.
In common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.
I am using a basic meat saw or you can use a meat bandsaw. I use a butcher's boning knife and a butcher's breaking knife.
Watch as I properly segment the short loin into T-Bone steaks, Wing Rib roasts, and other premium cuts, using tools like a meat saw and boning knife. Learn the best practices for cutting, preparing, and reverse searing Wagyu steaks to culinary perfection.
This video is about How To Cut A Giant 12Kg Wagyu Short Loin Into Premium T-Bone Steaks At Home. But It also covers the following topics:
Gourmet Beef Cuts
Butchering Large Cuts
Wagyu T-Bone Steak
Video Title: How To Cut A Giant 12Kg Wagyu Short Loin Into Premium T-Bone Steaks At Home | BBQ Butcher NZ
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Welcome to BBQ Butcher NZ! Discover easy-to-follow tutorials on BBQ cooking and basic butchery skills launched during the 2020 lockdown. Learn how to handle meat like a pro using a knife and sometimes a handsaw, all from the comfort of your home. No fancy equipment is needed! I supply top-quality Carrara Wagyu and Ebony Angus beef across New Zealand to butchers, restaurants, and wholesalers. Subscribe and elevate your cooking and butchery skills today!
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[@Ocanada_]

You make this look so easy Jeff. Cutting the meat looks like you're cutting through butter!

[@scottmatthews4460]

Wow check out that marble! I want steak now 😅 and its only 1030

[@jvalentine8376]

Not tick of approval from the heart foundation I guess ?

[@alandalton5072]

If you haven’t tried Jeff’s meats then you have no idea what your missing out on - stunning

[@anthonylewis2080]

The "Rolls-Royce" of steaks!.

[@bo3abed395]

I LOVE these videos, Keep 'em coming please!

[@BBQButcher]

You got it!

[@richardbuckley4320]

Very nice where can I buy them

[@robertcrocker2463]

Ithi nkjheslearlng