The Cash Cow Featuring Mark Elia, Episode 3: Strip

[@michaelpoe2683]

Chef Mark, I love your channel on KZbin. a long time ago I was a student at the CIA, and you helped me and my roommate at the time get ready for a cooking practical. It was breaking down a chicken for roasting on something similar. You were and are still a great teacher. I would like you to talk about your knives. I went through a phase as so many cooks do now buying very expensive Japanese blades. I use American knives now and love them. for me it's dexter. any thoughts or comments?

[@mrmighty9862]

Episode 1 is still my favorite.

[@davidmiller8823]

Very informative and very well explained and executed. I learned a lot and will look for more videos from this gentleman.

[@Ladran_Sancho]

It's fascinating to watch a master at his craft. And I'm not even in the industry.

[@darrenj9013]

Love these videos. Very informative and easy to follow. I would love to see you break down a whole chuck roll

[@johnconnolly3635]

Great job

[@Rancy43]

Excellent explanation ❤

[@marcashman9767]

The conective stuff make a great stock bass

[@kahuna13135]

Roast for restaurant 😂😂

[@theresamcpherson7352]

Hey Mark, Great series, fab. teacher. Thank you! I'm looking forward to more, you doing hog?

[@stevejackson9952]

You are asking if the guy who is doing a video for the New York BEEF COUNCIL. Is gonna do a pork video?? Check out the bearded butchers or the guys over on Eater Brent and I can't remember the other guys name.

[@theresamcpherson7352]

@@stevejackson9952 🙃😂😂😂😂

[@stevejackson9952]

@@theresamcpherson7352 We've all had them days.

[@pikachu2003]

What cut is the new England sirloin tips? Cause I cannot find it anywhere here in FL!

[@teapotdome]

Flap meat.

[@jws44444]

Love eating that collagen band with the fat layer on top of it heavily seared. 😂

[@deshawn2877]

I though I’m the only one lol, first piece I eat is that collagen lol.

[@lauracooks4926]

It’s the elastin not the collagen