Slicing porterhouse steak

[@jesssweet2523]

This butcher is an Aussie and down here that's a Porterhouse. We don't have New York strip's. It's either a on the bone or off the bone porterhouse. 🤗

[@2backpacks1world26]

Thank you Jarryd, the instructions were simple and easy to apply. Turned a slab of meat into 12 beautiful steaks on the first try. Well done to both of us. Cheers

[@mikekara5199]

Thank you for the video! So if the whole slab is 5 kilos how much would you lose to trimming?

[@goodygiggles5410]

Australia or not, that's not a Porterhouse, mate. Lol

[@lewt9051]

If you wanted to make steak skewers from a slab like this, would you need to cut the steaks any different, or just cube after slicing?

[@n_pirate546]

Great video cheers mate

[@rickross199]

Interesting how different countries name steaks. That's a strip in the United States. I'm thinking this is in Australia?

[@geletmote]

Sure is, we call it Porterhouse here, interestingly enough one of the first places that sold steaks was in America at a place were they ported wine from, so they call the steak Porterhouse aswell.

[@xipeorfebres]

,the porterhouse cut must be at least 1 1/2 inchs of filete in other case is tbone only

[@xipeorfebres]

What type of meet is choice,?

[@lornethornhill6519]

Would love to have a good set of knives any recommendations

[@Jarrydthebutcher2]

If you after butcher knives my recommendation is Victorinox

[@SuperRandom199]

Victorinox

[@thomasherman3265]

If money is not a problem, I would highly recommend two brands , both made of top quality German steel ; J.W. Henkels Professional , or Wusthof . For tighter budgets , give American-made Chicago Cutlery a try . I'm 81 , Navy Vietnam Veteran, boiler operator by trade , but love to cook .

[@johnfalconer5778]

Different brands/ Manufacturers have certain knives that are vastly different in composition, design and performance. Plenty of Butchers detest Dexter Russell but some of their curved boning and slicing knives are next level sharpness and once used very reliable. Overall Victrinox tick nearly all the boxes as regards holding an edge, flex,design ergonomics' price,durability.In my experience as a Chef and butcher for 3 decades, German knives and too thick, heavy,hard and way too expensive. Yes they are very attractive when new but sharpening them can be a lot of effort and the hilt/bolster is very thick. One thing i would never do is buy a complete set of knives by the same manufacturer, weather its a cheap brand or high end ,you can bet yr life that a few will suit you but others will be of very little use. Anyway that's just my 2 cents worth but i do own way too many knives.

[@brandondang7156]

How do you sharpen the long knife used in this video, I would love a good knife that I wouldn’t mind abusing with low maintenance

[@geneticrex]

Porterhouse??? Where???

[@googleissostupid1839]

If I'm doing it for pub steak. And cut half roll at a time.. do I individually wrap each slice or na? I do about 220g is that about right?

[@Jarrydthebutcher2]

You can either put them in a tub or wrap them it will depend how fast you go through them, or alternatively if you don't use heaps ask your butcher to slice and vac indervdual to save you time and wastage. It will cost slightly more per kg but save you time in prep

[@williamderosa8947]

Here in America .... that is blasphemy to call that a “ porterhouse” . NY boneless strip or boneless strip sirloin. A porterhouse consists of a bone in NY and the tenderloin attached from other side. The best of both worlds, King of steaks

[@chrisbearham1637]

That’s a t bone here

[@mickmurphy4772]

Lucky we don’t all live in America

[@williamderosa8947]

@@chrisbearham1637 t bone in America is up at top same steak as Porterhouse with smaller fillet … just a tidbit of fillet

[@Izquierez]

fyi this is a strip loin, not porterhouse.

[@Jarrydthebutcher2]

Strip loin, sirloin and porterhouse are all the same thing mate 👍🏻 porterhouse is what we in Australia call it.

[@Izquierez]

@@Jarrydthebutcher2 then, i beg your forgiveness and i have learned something new.

[@cunnipa]

Yeah. Definitely a strip steak in the US. And I think they call it a sirloin in the UK. Super confusing.

[@Izquierez]

@@cunnipa Yeah, getting the language right is always kinda awkward....

[@thomasherman3265]

The preceding video was not about T-Bone, or Porterhouse steak. The butcher was slicing the 'strip loin' into New York 'strip' steaks.

[@firebender3092]

no such thing as new york strip in australia. this is a portherhouse down here.

[@johnfalconer5778]

@@firebender3092 Incorrect a porter house is similiar to a T-bone but has a larger piece of fillet attached, from further back on the Loin towards the head of the fillet. This terminology/style seems like the English school of Butchery and cuts, I think they use the term porterhouse to denote a thicker sirloin from the centre of the primal. I studied London City and Guilds qualifications at Catering College in Dublin many years ago. I need to dig out the book to check.

[@rickross199]

Typical Yankee🙄. Not everyone in the world lives in the United States🙄

[@brianhumorist1393]

Hope porter house steak is known as beef fillet

[@ronaldvankappel5505]

ENDLY A MASTER BUTCHER.....................MAYBEE THERE ARE STILL FIVE TO FOUND IN WHOLE G.B.

[@iganatiousjr]

Wow, I was plant manager of a beef slaughter and boxed beef plant (700/day) and that is not a porterhouse steak. A porterhouse is the full tender end of the loin, T-bone with the bone, with the full tenderloin intact.

[@Jarrydthebutcher2]

Maybe in USA

[@iganatiousjr]

@@Jarrydthebutcher2 I live in Canada. Still, you can call anything just what you want these days. Even the government says if a guy calls himself a woman then he is one. I can make a whisky in Canada and call it Scotch if I want, but while it may be a malt, it is not Scotch. For most of the meat-eating world, a porterhouse is a very specific cut from the loin and definitely has a bone - strip loin or Delmonico on one side, tender on the other. If you pull the tender but leave some on it's a T-bone. If you completely remove the tender it is a bone-in strip or wing steak. Take the bone off and it is a strip. For most of the beef eating world, a porterhouse is a technical term. If Aussies want to abscond with these terms and apply them elsewhere go for it. That way I can refer to those big reptiles as saltwater alligators and still call Koalas bears.

[@Jarrydthebutcher2]

😂 ok mate I get what you are saying but it's been called either striploin or porterhouse for donkeys years here. No hate mate just how it is

[@iganatiousjr]

@@Jarrydthebutcher2 No hate either. I worked in the meat industry for years and have encountered plenty of misinformation. In the end, as long as your customers know what they're getting, a rose by any other name.... Hope your business is doing well. Cheers.

[@Jake_Boone]

I was thinking the same thing but then thought about the accent and thought 🤔 maybe they just call it that.

[@brendagillis9133]

O

[@mikewhitney2297]

That’s not porterhouse

[@Jarrydthebutcher2]

It most certainly is mate. Porterhouse or sirloin end of the day it's the same thing and still porterhouse

[@georgeslehner7733]

According to USDA a Porterhouse Steak is a T-Bone with a fillet portion that exceed diagonally 2 1/2''. You can count about 7 Porterhouse steaks of 1 1/2'' thick per beef side.

[@Jarrydthebutcher2]

Yep in USA but I'm Australian and you are describing a T-Bone for us. Nobody is wrong just different names in different countries 👍🏻

[@zacharyjohnson9817]

@@Jarrydthebutcher2 perhaps you would do well to make mention of the difference in names of cuts between US and Australia. You may not have intended to play to an American audience, but the reality is that you probably have more viewers over here than over there. Also I think we have a higher standard for quality of cuts. At any rate, good on you for trying to share your passion for butchery with the world. One last thought, for gods sake, get a Victorinox 10 inch Fibrox Breaking knife - you will thank me later.

[@iganatiousjr]

@Black Stakk Aren't you a delight. Porterhouse is a long-standing name from the porter ale houses of Britain and refers to a T-bone with none of the loin tender removed. If you want to call it porterhouse in Australia, go for it. Doesn't mean you are right. If I grind up some chuck and want to call it porterhouse I guess I can. Doesn't make it a porterhouse. If you want to misname your product, go for it. I could call you a decent bloke but it doesn't make you one.

[@ldon7319]

In what world is this a porterhouse? A boneless porterhouse? Heresy.