Actually tallow is making a come back. I would never waste that fat. Tallow makes incredible fries or adding some to make roast potatoes. Sure you can make candles but the fat is much better in dishes. With the absurdly food prices now.....waste nothing.
I always buy the primal cuts to save some money. I remove the bones and freeze them individually for bone broth. I leave all of the fat intact. Can’t afford to waste anything.
In Canada, as in the States ... grading is a voluntary process, done at the plant and NOT by the CFIA or the USDA. Inspection however, is mandatory in BOTH countries.
You keep cutting off that good fat. Everybody's fat phobic, but they go behind and add other oils, like olive or avocado or canola, back to their steaks. ¯\_(ツ)_/¯
Great job. I wish I had knives that sharp
Actually tallow is making a come back. I would never waste that fat. Tallow makes incredible fries or adding some to make roast potatoes. Sure you can make candles but the fat is much better in dishes. With the absurdly food prices now.....waste nothing.
Beautiful job Dougie. I agree, give me the cap meat any day. I love it.
So good
What do you typically do with your bones??
Great video 👍🏻
I always buy the primal cuts to save some money. I remove the bones and freeze them individually for bone broth. I leave all of the fat intact. Can’t afford to waste anything.
Thanks for dropping by.
great instruction!
Glad it was helpful!
Prior to vac seal. Do you recommend seasoning with salt, pepper and garlic? And are you going to Sous vide?
Yes and YES !! :)
Thx for the comment.
That looks wonderful. .
And ... pretty easy to do ... 😀😀
@@CarnivoreConfidential Looks it!
My Favourite cut of meat! Can you still make ribs from what was left on the bones?
Yes EJay ... watch my smoked Beef Ribs vid ... 🙂
Can you please elaborate what you mean @4:33, “Grading is voluntary “. Thanks
In Canada, as in the States ... grading is a voluntary process, done at the plant and NOT by the CFIA or the USDA. Inspection however, is mandatory in BOTH countries.
Are you cutting those for sammiches 😂😂😂
You keep cutting off that good fat. Everybody's fat phobic, but they go behind and add other oils, like olive or avocado or canola, back to their steaks.
¯\_(ツ)_/¯