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The meat cutting academy
United States
Registrace 5. 05. 2019
Welcome to The Meat Cutting Academy! On this channel I will show you the proper ways to cut a wide range of meat and show you the best ways to cook them. I will also show you the knives and other tools that meat cutters typically use on a day to day basis. This channel is not only for the guy or girl wanting to be a meat cutter but also the farmer or homesteader wanting to know how to butcher and cut the meat from his own animals. I hope you enjoy the channel and find value in it. If you do it would help me a lot by subscribing, liking and commenting on my videos. This tells youtube you like what you saw and to share it with others.
If you would like to support me monetarily here is my Patreon account www.patreon.com/user?u=22934573. But supporting me it goes into equiptment to better my channel.
Thank you for checking out the channel!
If you would like to support me monetarily here is my Patreon account www.patreon.com/user?u=22934573. But supporting me it goes into equiptment to better my channel.
Thank you for checking out the channel!
Feed your family for one week for $50! Top Sirloin (SECRET CUTS) 2024
In this video I'll show you how to cut a top sirloin sub primal into steaks that will last you and your family possibly up to a week for minimal cost! This breakdown of a top sirloin is perfect for the person wanting to have the satisfaction of cutting their own meat or for the carnivore/Keto dieter! I'll show you every muscle in the top sirloin to get the most out of the top sirloin rump. You can save a ton of money at the grocery by buying meat like this whole in the bag. You can save around $2 a lb by cutting it yourself which is becoming a lost skill. I hope this video is helpful to you. Feel free to subscribe to my channel and hit that bell so you don't miss an upload!
czcams.com/video/wQ1rlg6C9eA/video.html
czcams.com/video/ecQ_FwFunVE/video.html
I am an Amazon affiliate
Here are all of the meat cutting tools I have and recommend!
www.amazon.com/Victorinox-cut...
victorinox 10 inch curved breaking knife:
amzn.to/3MUmoJs
Victorinox Swiss Army 5.7303.25-X4 Fibrox Cimeter Knife Black 10 in:
amzn.to/3ut0JSg
Butcher's Knife Scabbard - Holds Blades Up To 14" In Length - Hook Holder - Poly Construction - Commercial Knife Sheath - Holds Most Butcher Knife Such As Cimeters, Breaking Knife, Boning Knives
amzn.to/3SQ2nYb
Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel, 10-Inch, Multicolor (6.8002.US1)
amzn.to/49LNr3v
Norton IM200 Knife Sharpener Oil Stone Sharpening Stone Kit with Coarse /Medium Crystolon and Fine India Stones, Sharpening Stone Oil and Knife Angle Guide
amzn.to/3MXvEfY
Xpose Safety Heavy Duty Vinyl Apron - Industrial Grade Waterproof Material For Ultimate Protection, Lab Work
amzn.to/3sL8y5c
Schwer ANSI A9 Cut Resistant Glove, Stainless Steel Mesh Metal Glove, Food Grade for Kitchen Cooking, Butcher Meat Cutting, Oyster Shucking, Mandoline, Fishing(M, 1 PCS)
amzn.to/3QYQUTU
czcams.com/video/wQ1rlg6C9eA/video.html
czcams.com/video/ecQ_FwFunVE/video.html
I am an Amazon affiliate
Here are all of the meat cutting tools I have and recommend!
www.amazon.com/Victorinox-cut...
victorinox 10 inch curved breaking knife:
amzn.to/3MUmoJs
Victorinox Swiss Army 5.7303.25-X4 Fibrox Cimeter Knife Black 10 in:
amzn.to/3ut0JSg
Butcher's Knife Scabbard - Holds Blades Up To 14" In Length - Hook Holder - Poly Construction - Commercial Knife Sheath - Holds Most Butcher Knife Such As Cimeters, Breaking Knife, Boning Knives
amzn.to/3SQ2nYb
Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel, 10-Inch, Multicolor (6.8002.US1)
amzn.to/49LNr3v
Norton IM200 Knife Sharpener Oil Stone Sharpening Stone Kit with Coarse /Medium Crystolon and Fine India Stones, Sharpening Stone Oil and Knife Angle Guide
amzn.to/3MXvEfY
Xpose Safety Heavy Duty Vinyl Apron - Industrial Grade Waterproof Material For Ultimate Protection, Lab Work
amzn.to/3sL8y5c
Schwer ANSI A9 Cut Resistant Glove, Stainless Steel Mesh Metal Glove, Food Grade for Kitchen Cooking, Butcher Meat Cutting, Oyster Shucking, Mandoline, Fishing(M, 1 PCS)
amzn.to/3QYQUTU
zhlédnutí: 809
Video
White Muscle in beef and why you should avoid it
zhlédnutí 215Před měsícem
In this video I'll show you what I run into every now and again and its called white muscle disease (WMD), Myopathy or in humans muscular dystrophy or MDS. It's a disease that effects cows by calcifying the muscle in the legs, heart and or back which is why i found it in a strip loin. If you cut your own meat or find this in a grocery store shelf which you shouldn't, don't buy it! I hope you fi...
Razor sharp knives every time! (Professional Method)
zhlédnutí 378Před 2 měsíci
In this video I'll share with you my technique on sharpening knives the right way using a tri stone with mineral oil. The key is the right angle and maintaining nice even strokes. consistency is key here. It takes a while to learn and develop muscle memory, but you can do it! If you are interested in any meat cutting equipment I am an amazon affiliate. This is what I use on a daily basis as a m...
Save hundreds per year on the Carnivore diet by buying this cut of meat!
zhlédnutí 2,6KPřed 2 měsíci
in this video I'll show you a pretty decent steak you can buy pretty inexpensively when you are on the Carnivore diet and save hundreds per year doing it. we paid 3.99 per pound for these steaks that will last a person over 30 days for only $71! of course that's only one meal a day but it's not bad at all. Join me and my wife as we show you how to cut this meat so you can do it yourself. I hope...
The day to day of a meat cutter explained
zhlédnutí 345Před 4 měsíci
In this video i'll share my 18 years of experience in the meat cutting industry and the day to day tasks of a meat cutter that you might have been wondering about if you are wanting to get into the profession or you are just curious. If you have any questions please ask them and i'll do my best to answer them for you. I am an Amazon affiliate Here are all of the meat cutting tools I have and re...
How to cut a tri-tip properly and what's hidden inside!
zhlédnutí 2,8KPřed 5 měsíci
in this video I'll show you how to trim a tri-tip, cut it into steaks the correct way and to trim it if you want to leave it whole as a roast for grilling or smoking. I'll also show you what's hidden in the fat that nobody is talking about. This is a video you won't want to miss because it's going to make the difference between a tough steak and a tender steak. If this video was helpful please ...
how to process a pork sirloin and get 25 meals for under $22!
zhlédnutí 551Před 5 měsíci
In this video I show you how to process a pork sirloin into enough chops for 25 meals under $22! This is a great way to get protein if you are doing keto or the carnivore diet on a budget! I got this meat from U.S. chefs food store so if you have one near you, check them out to save a lot of money! I make these videos to help you save big at the grocery store and so you can be more self suffici...
3 ways to cut a boneless pork loin (15 meals for under $20!)
zhlédnutí 1,9KPřed 6 měsíci
In this video I'll show you how to cut a boneless pork loin I paid $1.98 lb for and turn it into 15 single meals 3 different ways! This is a great way to meal plan on a budget for a single person for 15 days or a small family for a week of dinners. Learning how to cut your own meat is the best way to save a ton of money on feeding your family and making your money last! I hope I earned your sub...
smoked buffalo, amazing recipe!
zhlédnutí 186Před 7 měsíci
(As an Amazon Associate I earn from qualifying purchases) Here is an amazing burger if your into pickles and buffalo! I combined pickle chips with ground buffalo with a little seasoning and put it on the Traeger for one heck of a great burger you'll definitely have to try! I used Franz onion buns and put some sweet baby rays bbq Sause on it with mayo and melted swiss. you can also pair some swe...
3 methods to cut a whole bone in ribeye from the US Chefs Food Store
zhlédnutí 1,7KPřed 8 měsíci
prices mentioned may not be in effect as of this videos release. Are you tired of breaking the bank every time you buy a whole in the bag 7 bone rib roast? I'll show you the place you want to go to buy whole in the bag rib roasts for a fraction of the price but many other meats as well. I'll also show you how to cut these bone in rib roasts and steaks with inexpensive meat cutting knives. Don't...
2 ways of cutting a beef sirloin tip
zhlédnutí 10KPřed 9 měsíci
I wanted to thank one of my viewers for this great video idea! In this video, I'm going to teach you the art of sirloin tip cutting 2 different ways. This is the perfect technique for beef tip roast, beef tip stew meat, and sirloin tip steak. By following this simple guide, you'll be able to cut your steak tips perfectly every time! (As an Amazon Associate I earn from qualifying purchases) the ...
how to brine and smoke a turkey on a treager grill
zhlédnutí 259Před 9 měsíci
For this video I bought a turkey brine at a large chain retailer (costco) and it was incredible how moist and flavorful it made the turkey. I really do think it was the best brine I've ever had, I'll show you step by step the process for your holiday feast in 2023. (As an Amazon Associate I earn from qualifying purchases) the equipment i recommend: www.amazon.com/Victorinox-cutlery-fibrox-curve...
The best way to make pemmican on a smoker
zhlédnutí 536Před 9 měsíci
This is one food that lasts the test of time. I think of it more like a bullion cube but its so versatile and calorie packed! This can be used for a back packing snack, for hunting, for a camping meal and the possibility's are endless. In this video i'll share with you how to make the ancient, probably Americas first survival food bar! Pemmican has a shelf life of possibly 10 years if done corr...
Pork belly burnt ends. simple recipe, amazing results!
zhlédnutí 975Před 10 měsíci
In this video I prepare a pork belly with an apple honey seasoning and followed up with a pear cinnamon glaze but you an add really any glaze you would like. This recipe was so incredibly easy and so delicious! Give these burnt ends a try, you'll be glad you did! the equipment i recommend: www.amazon.com/Victorinox-cutlery-fibrox-curved-semistiff/dp/B0000CF94L?keywords=victorinox+boning+knife&q...
Amazing smoked Picanha on a Traeger smoker!
zhlédnutí 9KPřed 10 měsíci
In this video I show you how to smoke a Picanha or, top sirloin or Coulotte as they are sometimes referred to. If you are having a dinner party consider making this meal, it;s so easy to do smoke it will be sure to impress your guests. the think to remember is keep that temp probe and don't over cook. this was a little more rare then i prefer but a good medium rare would be about 130 internal t...
Master the Art of Perfectly Cutting a Flat Iron Steak (top blade roast)
zhlédnutí 4KPřed 10 měsíci
Master the Art of Perfectly Cutting a Flat Iron Steak (top blade roast)
How to cut bone in prime rib steaks like a pro (The Meat Cutting Academy)
zhlédnutí 1,4KPřed 11 měsíci
How to cut bone in prime rib steaks like a pro (The Meat Cutting Academy)
Traeger smoked breakfast pizza (1980's Dominos original recipe!)
zhlédnutí 307Před 11 měsíci
Traeger smoked breakfast pizza (1980's Dominos original recipe!)
how to cut a beef cross rib shoulder clod
zhlédnutí 1KPřed 11 měsíci
how to cut a beef cross rib shoulder clod
how cut your own london broil (inside round or top round) save a ton $$!
zhlédnutí 462Před 11 měsíci
how cut your own london broil (inside round or top round) save a ton $$!
How to cut a whole beef ribeye and how I save hundreds a year doing it!
zhlédnutí 1,8KPřed rokem
How to cut a whole beef ribeye and how I save hundreds a year doing it!
The best method to cut a chicken in minutes for grilling!
zhlédnutí 241Před rokem
The best method to cut a chicken in minutes for grilling!
3 ways to process a whole boneless pork loin and save a ton of money
zhlédnutí 8KPřed rokem
3 ways to process a whole boneless pork loin and save a ton of money
Achieve Restaurant-Quality Brisket: Expert Trimming Tutorial
zhlédnutí 1KPřed 3 lety
Achieve Restaurant-Quality Brisket: Expert Trimming Tutorial
How to cut a whole chicken like a pro!
zhlédnutí 2,1KPřed 3 lety
How to cut a whole chicken like a pro!
How to cut and tie a bone in pork shoulder
zhlédnutí 9KPřed 3 lety
How to cut and tie a bone in pork shoulder
Victorinox knives, the best in the industry! (meat cutting)
zhlédnutí 38KPřed 3 lety
Victorinox knives, the best in the industry! (meat cutting)
Boneless Chuck sub primal (secret cuts you didn't know existed!)
zhlédnutí 65KPřed 3 lety
Boneless Chuck sub primal (secret cuts you didn't know existed!)
Ohhh..can I use a slow cooker to cook the stuffed roast
@wendypacheco7438 you can put about anything in a slow cooker but if you want it to shread apart, it won't. It's a firm piece of meat I'd personally oven roast or grill. If you want something to shread apart I'd cook a shoulder or Boston butt which is the same thing.
I wish I knew where to buy one besides Sam’s or Costco. I am super into learning the trade.
@@MattAgee-wj4ip do a Google search of stores in your area and ask the meat department how much a whole Chuck sub primal is and decide which store is the cheapest or best value.costco is probably going to be tge cheapest. That what I'd do. I hope that helps.
@MattAgee-wj4ip also you don't need to separate the muscles like I did if it's too complicating, you can just cut roasts or steaks if you prefer or is easier.
Thanks for posting! Love your videos
@@MrKinglyon2010 I appreciate that!
Nice job! Thank you
@@MrKinglyon2010 I appreciate that.
Is the mouse steak the same as the rat muscle?
@@PreOwnedSteaks I don't think so.
Thank you! I'm not a Homesteader but man does this save money!
@seasons0123 it really does. If you are a pork eater you can buy loin and sirloin whole in the bag and save a ton on groceries and it would be way healthier then buying the typical American diet. I'm glad you got value from this!
how long did it take to get to 130?
@@kenwrightjr I think it was a couple of hours. Not long at all
Like that Mouse steak...
@@ForgetU yea, it's not bad
Subscribed🥩✌️🥩
@@Lakesoncarnivore-eb8nm awesome, thank you
@Lakesoncarnivore-eb8nm thank you very much! You must have watched till the end.
Very good video, thank you!
@MadPick I appreciate that. I'm always trying to my best to give you guys value.
Thanks for the entertainment!
@@kevinliveez4192 my pleasure
You guys do a great job. Keep it up.
I think Justin trained Laurie perfectly. Laurie you did it outstanding job.😂😂😂
👍
@@woodstacker5241 thank you
I came across your video because I'm starting to try and source a chuck roll in my area. I'm looking to go this route because I want to save money on my chuck roasts (carnivore lifestyle). Knowing this, can I just pull the roll out of the cryovac, trim gristle and bone pieces off then slice the entire roll into approximately 2" thick roasts without breaking it down like you did? I cook my roasts in a crockpot on high for 4hrs and they come out great.
@thehillbillyhermit7681 I'm glad you found the channel. I'm also doing carnivore because I'm type 1 diabetic and it helps with blood sugar control. You can for sure just trim the outside and cut into steaks or roasts. No need to part out if you don't want to but it is nice to know how to do it. I'm just finishing up a newer top sirloin breakdown video if you are interested. I'll be posting it very soon. If you have any other questions feel free to ask.
Dude, Get a STURDIER TABLE !!
@goodfellas256 dude, I did! Haha. That was 4 years ago. Thank you for the great advice though. I'm sure you'll be pleased with the majority of the newer videos. Also that was my garage floor that was uneven, not the table.
Knowing that humans have muscular dystrophy is a really fun fact for me.
@solb101 I'm really sorry about the way I worded that. I don't think it's funny. I'm type 1 so I know what it's like to have a disease. If I can still I'll edit that section out.
@solb101 it definitely wasn't in any way to make light of anyone suffering with this. It was just poor choice of words and I'm sorry.
@@themeatcuttingacademy7613 Don’t worry. I’m not offended. It just sounded a bit strange to me.
@@solb101 I appreciate that, I'll be more conscious of how I word things in the future.
Store Butcher apprentice, 3 days in, great video. 7 - 9-24 💪🏻😁🥃
@TheRAMBO9191 thank you sir. Are you a butcher or meat cutter?
I have seen this more times than I needed to and often wondered what this was all about. Never looked it up so with you telling me this I have a better understanding. I have seen this in various areas of the animal.
@michaelboom7704 I looked it up before doing the video and was surprised. I knew what was called but I thought it wasn't the real name, turns out it was.
So I’m new to meat cutting. We were cutting ribeyes a few months ago and the large piece of fat was a mix of meat and marbling. They said it was a bruise. So we took it out and sliced it thin and cooked it on the wrapper lol! It was delicious! Was this in fact a bruise or was this just a really nice well marbled (close to Kobe) piece of meat
@Vtang01 that sounds like an excuse to cook some steak on the hot plate, lol. All cutters do that at some point, lol. Honestly without looking at it, it's hard to say but I haven't seen many bruised pieces. I've seen a few where it's just super dark red and some blood shot pieces and you can't sell those either.
@@themeatcuttingacademy7613 yes we call that black/purple “pepper” we try our best to cut it down to where its not that visible. But sometimes you can’t save it
Thanks for this. I'm glad heb aren't the only ones who toss this.
@@charliemoon29 no problem, just trying to get the info out.
Very informative, Brian. Thank you!
@@MadPick I appreciate that, thank you
Interesting
Great information.
@norcaldigger348 thank you
A really easy way to deal with small amounts of silverskin that you don't want to trim off is to simply make several small slices through it, shallow, not deep into the meat. That way when it shrinks as it cooks you don't end up with the meat curling, and you don't have large chunks of tough fascia to chew through.
@eldoradocanyonro good tip, I've never tried that. Of course if you work as a meat cutter we can't do that in the shop but if you buy it with it on it tgat would be a great way to solve that problem. Thanks
I was just going to ask how long you cooked it also. About to cook one today.
@stevejk33 if memory serves it was close to 2 hours. I love these cuts for sure. Let me know how it is.
@@themeatcuttingacademy7613 Awesome sounds good! I’m not sure of the weight of mine but I was guessing 1 1/2 - 2 hours or so. Thanks so much. I’ll reply.
@@themeatcuttingacademy7613 It turned out great! Thanks!
@@stevejk33 that's awesome
How long did it take to reach that temperature?
@v8tergt653 it took about 2 hours if memory serves me. I wish I had gone high 130s honestly. It was a little more rare then I'd prefer but it was still great.
@@themeatcuttingacademy7613 Thanks for answering, Im smoking a Picanha today so lets see how it goes
@v8tergt653 no problem, biggest thing is monitoring the internal temp. I'd also let it rest for about 10 minutes so those juices stay in the meat instead of pouring out.
@@themeatcuttingacademy7613 what temperature was smoker set too?
@@kenwrightjr He mentioned 280 degrees in the video.
Nice break down but those aren't filets
I don't recall calling it a filet or tenderloin but I could have slipped up on my words. Thanks for watching.
Was that grass fed or grain fed Beef??
It was most likely grain fed. It was IBP beef. None of those big companies really feed their cattle grass and it shows when I cut beef hearts. They are always packed with a bunch of fat around the heart. Grass fed would be way leaner. I just buy what I can afford which is usually not grass fed but it's a whole lot better then processed garbage in my opinion.
Why would you cut the fat off of the meat when you are doing carnivore meat..?
Haha, that's a good point. I guess I'm just in the habit of doing that at my job. Thanks for pointing that out.
Chuck roast steaks are amazing if you sous vide for 24 hours
I don't have one but I'll take your eord. Thank you
6:15 that is a myth, totally untrue. A steel does indeed remove steel. It is not just realigning the apex as the myth states. Look it up this is a proven fact. Next why would you steel a knife straight off the stone? You just totally broke your scratch pattern that was put on the edge from the stone? To remove the burr? Just use a strop to remove the burr. When you steel that edge you instantly degraded the stoned edge, it will not last no where near as long as it would had you just fatigued the burr on the stone and made a couple light deburring passes or came off the stone and debarred on a strop. I'm a long time professional free hand sharpener and know the science behind sharpening very well. Next time you sharpen, deburr on a strop and watch how much longer that edge lasts before it needs to be honed or stropped it will be a significantly longer time than it will if you steeled the knife straight off the stone. If you have a stubborn burr on gummy steel a light pass on a ceramic rod will cut the burr off without degrading the edge to much (fatiguing the burr off on the stone is ideal) but doing it with a honing steel is absolutely degrading the edge quality from the stone. Not trying to sound like a B!tch just trying to help ya create better edge results and not teaching others a flawed method. Professional sharpeners take their craft very seriously and when teaching sharpening we take that even more seriously and try to keep misinformation to a minimum.
Thank you for informing me. This is how I was trained a long time ago and I see many other people like the bearded butchers doing it the same way. Every meat cutter I've ever met is also doing it wrong, and I've met a lot in 18 years. Thank you for your expertise. I will be trying it and see if it makes a difference.
Great job Laurie! For grinding meat my mother always used a piece of bread at the very end to get the rest of the meat out of the grinder.
That's a good idea. I never would have thought of that.
My biggest pet peeve is a dull knife. A dull knife is dangerous.
Me to. I never understood why a dull knife was dangerous till I used one and struggled cutting something. Always keep your knives sharp.
Bad geometry is equally as dangerous as a dull knife! Geometry and edge quality is what makes knives perform well and be safe!
@@themeatcuttingacademy7613 it also hurts when you cut yourself. If you cut yourself with a sharp knife, you hardly feel it.
look at her eyes! they are stunning/
Thank you ❤
What kind of beef is this? Seriously, always mention the cut if you want views
It was mentioned in the video
Nice job 😊
Thank you!
where do we get the bonless ribs from?
I'm not sure I understand. Are you talking about the boneless country ribs?
@@themeatcuttingacademy7613 I think it's called oyster blade with the heavy marbling, that looks like juicy beef ribs. Or it could also be beef belly or navel.
That's a nice stone!
Thank you, I'm glad I found it
You should put the fat under the steaks if you cook them on a skillet, or melt it in the oven and pour on your already cooked steaks.
Yea, that's a good idea
Very helpful tutorial! Thank you! God bless you
Thank you so much. I'm wanting to do more of these. I'm planning on doing a carnivore meal prep video sometime soon.
Good job Laurie!
Chainmail gloves are what the new folks get. It kills the ability to feel the muscle and to work with both hands.....
What does feeling the muscle have to do with cutting? The knife does the work. Chainmail gloves have been used long before I started in 2006. What time period are you talking about where they didn't use chainmail gloves?
@@themeatcuttingacademy7613 do you work with both hands or just 1? I can use my dirty hand to separate and pull things apart and my clean hand stays on the knife handle....
I use both hands. Never been a problem separating out the muscles. It's just a more sanitary glove alternative.
I cut from 2010 - 2017. I found trying to find the seams was a challenge with the chainmail gloves. I worked 1 hand on the meat 1 on the knife, so having the barrier on my tainted hand was a huge pain in the ass. I use the nitrile gloves provided and washed my hands every time the gloves came off, it wasn't a sanitary issue it was tactile
I never use my hand to find the seam. I use my hand to grip and to guide. My knife finds the seam. I've never had an issue, that's just the way I was trained but to each their own. On a top sirloin I'll cut the fat leading to the cap and then I'll cut slightly and use the side if the knife to push it apart and cut into the fat as needed till it separates.
For those with digestive issues, I throw mine into my Vitamix to grind it up then make burgers. It makes it much easier for the body to digest and assimilate.
Good tip, thank you
Its funny because, well i live in kelowna b.c canada and all the butchers ive talked to have no clue what a denver cut is let alone a bottom chuck blade which is the same thing, now i figure id have to buy a full chuck roll and butcher it myself, "professionals they say, 20-30 years butchering experience they say" , and to make it worse lol they take offence when i try and educate them with your tutorial.
Haha, I find that cuts seem to be regional. One cut may be called one thing here and something else over there. My store I work at just calls them country style ribs. Honestly most stores don't break down the meat like that because it takes too long and they want to do volume. That's just my opinion. I appreciate you checking out the video. Oh yea, have you heard of a mouse steak? I saw it on another channel. It's a piece of the top sirloin. Just curious.
A family that butchers together, stays together. haha. Thanks for the entertainment
Thanks Kevin. I appreciate you stopping to watch. I'm proud of my wife for taking up cutting meat.
I'm glad you found the carnivore diet! I'm on it as well, and I'm convinced that it is THE healthy way for everyone to eat.
I am to, I'm not fully on it but I'm pretty close. I think it's the healthy way to eat also.
$3.99 a pound??? i haven't seen it under $4.99 in a year or more
Yea it's been a while. Deals are out there sometimes especially when you buy in bulk
Great job Laurie!
more information about the cut of beef would be helpful, name of cut, where it comes from on the cow,
Hello, I thought I mentioned the cut in the intro to the video. It's a petite sirloin steak or ball tip.
@@themeatcuttingacademy7613 You did. You spoke at a low volume and not too clearly but I got it.