The Cash Cow featuring Mark Elia, Episode 4: Tenderloin

Рет қаралды 23,462

New York State Restaurant Association

Күн бұрын

Пікірлер: 34

@MadPick Жыл бұрын

Wow! I just watched all four videos in this series. I'm just a home cook, but I do love buying the subprimals and cutting them up for my own use, and these videos are incredibly helpful. And now I'm motivated to buy some meat glue and go get another tenderloin. :)

@NiIIawafer Жыл бұрын

These videos are great. I'm just trying to eat well at home on a budget. Using these videos as basics for the cuts I get have saved us so much money.

@rodneypratt4239 2 жыл бұрын

Back in the early 90s in Austin Texas at Jeffrey's restaurant a cook was given those scraps that that other Chef had pushed away. He came home around 2:30 in the morning and cooked that.... it was freaking amazing to use the lot of garlic and a lot of onions and it woke me up out of my drunk ass sleep because it was so wonderful we had tacos. Best tacos I ever ate

@patrickkelly8095 11 ай бұрын

1 year and less then 400 likes. Are you fucking kidding me. This series is literally money. I’m not even a pro chef any longer and this series will save me money for my family. Saved money is money earned.

@_SurferGeek_ 6 ай бұрын

Thanks for showing what a true filet mignon is. Comparing the trimmed filet to the PSMO clearly shows why true filet mignons are so expensive. When did it become standard for grocery stores to sell tenderloin at the same price as a filet mignon? It's becoming rare to find grocers that sell both tenderloins and filet mignons as it would seem they don't want consumers seeing the comparison. Thank goodness I have a local butcher that actually knows how to properly cut/trim. Well worth the minimal extra cost.

@Donnie9by5 2 жыл бұрын

Enjoy watching as a retail meat cutter and how carriage trade does it differently!

@marcdugas4772 7 ай бұрын

Incredible. I've been butchering my own deer and beef tenderloins for years and I'm like you, I try not to throw anything away unless it's not usable. But you definitely showed me some new tricks. Never knew about the meat glue ans having to serve smaller filets. I definitely learned something from the master

@ZoKitchen 11 ай бұрын

Really love your style too

@abbaeben6409 Жыл бұрын

Very good video’s Mark. Thanks…I’m a home cook who just got a membership to Restaurant Depot…gonna slay some meat for the freezer.

@dyates6380 2 жыл бұрын

Excellent video!!!!! Thank for your showing us your incredible skills at cutting and marketing and budgeting.

@liltonysoprano Жыл бұрын

Another great video Mark. Never stop learning. Never stop teaching your knowledge. Always be a sponge and absorb. I'd love to learn hands on with you if the opportunity should ever be extended

@je187u 2 жыл бұрын

Awesome info

@henryw5762 10 ай бұрын

Great job.

@Bushgator 11 ай бұрын

Great video! Learned a hell of a lot from you sir thank you and your time. Remember Mark that the haters gonna hate but remember that Pigs don’t know pigs stink either . We can’t fix stupid 😁 Have a great rest of your day sir. And keep the classes coming.

@houlester 6 ай бұрын

This is disgusting. I paid $59 for one of these glue steaks at Disney. They should have to disclose that I feel. They’ve taken it beyond cheap.

@tdtommy196 Ай бұрын

I was always told that the chain is real tough and it is only good for grind. I've never actually tried it as a steak or a kabob or anything. How tough is it in relation to the rest of the tenderloin or like a ribeye or strip?

@3FAZNI 2 жыл бұрын

Dumping Deepak Chopra. You are my new guru.

@ralphdavis9670 2 жыл бұрын

Good move, Deepak is a charlatan.

@tdtommy196 Ай бұрын

be careful with meat glue. You do not want to inhale it or get it in your eyes. That would be VERY bad!

@LalaDee6251 Жыл бұрын

Where do we buy the powder to use to attach the two pieces of meat to put together & what is it called we’re can I buy it, can you help me, PLEASE, THANK YOU.

@BidM142 3 ай бұрын

I hope that you disclose the fact that you use meat glue in your tenderloin steaks, and you really should sell them for cheaper than tenderloin typically commands.

@LalaDee6251 Жыл бұрын

We’re did you come from you are amassing

@MrMakemebad27 Жыл бұрын

Using meat glue so casually just sort of repulses me from anything I don't prep myself. It can introduce tons of a bacteria and to a cut of "steak" which I put in quotes for this instance because some isnt a real steak. Its two parts of muscle connected by an enzyme that is naturally occurring in humans and other animals. For it to be used on such an expensive cut, thats normally cooked rare/midrare then the introduction of bacteria is disgusting to think about. The whole reason a steak can be rare is that there is very little bacteria introduction to the middle of the steak. Meat glue is taking two faces which have been exposed to millions of microbes and putting the faces in the middle. This does nothing but allow mass bacteria growth, especially since you touched your face then the meat. Its disgusting.

@HBSuccess 11 ай бұрын

I tend to agree, however there are plenty of ways to guard against the bacterial contamination you correctly point out. More importantly a NY/upscale steakhouse that can charge $70 ea for a yield of 3-4 unglued fillets out of a single tenderloin does not need to do it - they can grind burger out of the ends for their $30 lunch burger menu. But the mid-priced family-friendly establishments can’t afford that approach and need to maximize their yield or go out of biz. I do however think it should be fully disclosed to diners so they can decide whether or not to order those items.

@corneliushuxtable 9 ай бұрын

The concern with bacteria can be overcome by cooking the steaks sous vide

@ahoorakia 10 ай бұрын

21:26 yes you can easily say where they are glued together,you those white lines looks like marbling runs across the meat! those are where they are glued together😁