Maximizing Profit from the Boneless Strip Loin Feat. Mark Elia

Master butcher Mark Elia breaks down a boneless strip loin and shows how to maximize profitability.

[@jakxur]

You are truly an artist sir!…

[@buyerclub2]

you are doing a great service.

[@kevingundelach8753]

The company I work for has a large sign right next to the meat saw which says pre-trimming equals lost profit. I will have to admit that that collagen band toward the sirloin end of the strip line is rather chewy I know some people like to take that after removing any red meat and fat and cook it like beef tendon in their soups and stews I don't know how healthy it is for you to eat it but it tastes pretty good. And the trick is to cook it longer as in a stew you can almost make anything tender. I can always tell when people throw that into the ground beef because when you make a ground beef patty and the juices congeal like gelatin. Thanks for the tutorial that was a very good production.

[@tdematteo01]

Mark. I love it. Didn’t know how to trim out the band. Thanks

[@joesmith7427]

What type of price markup does meat have for a small butcher shop? Any good books on running a small town meat market? 😊

[@WilbertRobichaud]

First time trying this and how do I know which side is the colegen to be cut? is it on both sides?

[@bigiron4645]

Thank you just a very great job and am subcribed

[@joesmith7427]

What about rib lifter?? I dont hear that anymore?? How about cube steaks? How much does a store meat cutter make per hour about??

[@stevecardenas9448]

Southern California meat cutter here about 30 an hour

[@davet8602]

That was great