Great job. I wish I had knives that sharp

Beautiful job Dougie. I agree, give me the cap meat any day. I love it.

@CarnivoreConfidential

4 жыл бұрын

So good

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.

Great video 👍🏻

great instruction!

@CarnivoreConfidential

Жыл бұрын

Glad it was helpful!

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.

@CarnivoreConfidential

Жыл бұрын

Thanks for dropping by.

What do you typically do with your bones??

That looks wonderful. .

@CarnivoreConfidential

4 жыл бұрын

And ... pretty easy to do ... 😀😀

@SeekingSerpent6

4 жыл бұрын

@@CarnivoreConfidential Looks it!

Are you cutting those for sammiches 😂😂😂

Prior to vac seal. Do you recommend seasoning with salt, pepper and garlic? And are you going to Sous vide?

@CarnivoreConfidential

9 ай бұрын

Yes and YES !! :) Thx for the comment.

Can you please elaborate what you mean @4:33, “Grading is voluntary “. Thanks

@CarnivoreConfidential

4 ай бұрын

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.

My Favourite cut of meat! Can you still make ribs from what was left on the bones?

@CarnivoreConfidential

4 жыл бұрын

Yes EJay ... watch my smoked Beef Ribs vid ... 🙂

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)_/¯