Just to let those know that don't, he made a mistake explaining the sides. When he says "Chuck side" it's really the "strip side" and vice versa. Don't so much look for size over-all, just look for the large Spinalus muscle(cap), that's the chuck side. The strip(or loin) side basically had no cap and looks virtually the same as a strip steak.

Watch Techniques: Breaking Down A Beef Tenderloin kzread.info/dash/bejne/oqd2j7KqaM6yd84.html next! ⚔️ Shogun Series 12.5" Butcher & Breaking Cimitar Knife from Dalstrong: emv4.me/ShogunCimitar 💰 No coupon needed! Just use this link for 10% off site-wide on Dalstrong.com! 🍖 Bone-In G1 Certified Whole Ribeye from Meat N’ Bone: emv4.me/MNB_WholeRibeye 💰 Use discount code EMV10 to get 10% off any order from Meat N’ Bone!

2:26 , my local Costco sells boneless ribeyes (ask the butcher to cut part of a ribeye roast for you) for 15.99 per lb and the choice is like 9.99 per lb

Another awesome episode! Definitely do a piece on ribs!

@BehindTheFoodTV

3 жыл бұрын

Thanks, Richard! Breaking down a whole spare rib is a great idea! It’s on the list!

Back rib recipe would be great

@BehindTheFoodTV

15 күн бұрын

Here you go! kzread.info/dash/bejne/np5nyLSdY8jOdag.html

Yes Yes Yes beef ribs please!

@BehindTheFoodTV

3 жыл бұрын

#4 - we have some work to do!

Nice job, Sir…stay brilliant. Happy I found your channel! Doug

@BehindTheFoodTV

6 ай бұрын

Wow thanks! And welcome!

Beef back ribs? Send it dude!

@BehindTheFoodTV

3 жыл бұрын

You’re #6 Orlando.....tell your friends to jump in!

Great video. As a chef, those are the type of videos that I enjoy the most because it's always nice to see how others do it.

@BehindTheFoodTV

3 жыл бұрын

Thanks! Do you approach this differently? I love to learn new methods too!

@recipesunclassified8040

3 жыл бұрын

@@BehindTheFoodTV no I've never broken one down into various portions. I would either make the whole thing into steaks or roast it for prime rib. That's why I liked this so much.

@cryptomadic8083

3 жыл бұрын

As a casual butcher/grill guy/chef/culinary enthusiast, I concur. This was a great breakdown Al. Thanks!

@BehindTheFoodTV

3 жыл бұрын

Thanks Orlando!

Another vote for the Beef ribs video - reckon Leah would too, so thats another. You want it as well, c'mon, I know you do - so that's another 3 in total :D :D Brilliant work on this video Al, fantastic stuff. And awesome on the weight loss. Bet it feels good

@BehindTheFoodTV

3 жыл бұрын

Hahahaha you’re awesome Andrew! But you’re only the third - not looking good for beef back ribs 😒

Congrats on the weight Al, that’s a great accomplishment! Oh and I’d like to see the beef ribs video.

@BehindTheFoodTV

3 жыл бұрын

Thanks, Brian! You're #2 to ask - 8 more and I'll film it next weekend!

aye man i just found you and you deserve way more attention. ill stick arround.

@BehindTheFoodTV

3 жыл бұрын

Thanks and welcome!

I’m keen to see the beef ribs too!

@BehindTheFoodTV

3 жыл бұрын

Hi Makesy - you’re #7......

I really enjoy your breakdown videos. May I suggest breaking down a whole rump to extract the Picanha? I feel lots of folks might like to see you do one of those eventually. Thanks for sharing this I'll be adding it to my things to do list.

@BehindTheFoodTV

3 жыл бұрын

You know what Dash? That’s a great idea! Maybe you want to come down and cook that Picanha with me? 🤠

@SDSBBQs

3 жыл бұрын

@@BehindTheFoodTV Hell yeah buddy!

@BehindTheFoodTV

3 жыл бұрын

@@SDSBBQs well then I guess I HAVE TO NOW!

Awesome💯💪🧠💪🧠💪

You really look different every video, congrats on losing weight while eating like kings :) Really useful and great video as always. Looking forward to the next episode!

@BehindTheFoodTV

3 жыл бұрын

Thanks so much my friend! It’s definitely easier when you’re eating amazing food!

Real nice, "USDA PRIME" cut!!!

@BehindTheFoodTV

Жыл бұрын

Glad you enjoyed it!

Great video, Being a butcher I can see that you mixed up the chuck end and the strip end. this often happens when the strip end gets bigger than the other, but, with a trained eye, you can see that the smaller end actually is the chuck end because of the distribution of fat and marbeling. 👍👍😀😀

@BehindTheFoodTV

Жыл бұрын

I just watched again and you’re absolutely right. Doh!

@x78370

Жыл бұрын

@@BehindTheFoodTV since the ends were flip flopped, does this affect how you would have done your cuts? were they done backwards? I was considering ordering a B/I ribeye from work and your video has been incredibly helpful, just want to ensure I'm attacking this properly! *proceeds to binge on the rest of your videos*

@BehindTheFoodTV

Жыл бұрын

@@x78370 I just watched it again end to end (this was 2 years ago!) so I could answer your question as honestly as possible. Frankly, I like my decisions here. Keeping the spinalis dorsi (the ribeye cap for anyone else reading this) from that end makes sense because that’s the cut I want to feature. Trust me nobody suffered eating a prime rib from the other end! Welcome to the channel. I hope you like the rest of what you see!

Great video. For lazy local folks can we by the bone in ribeye rack from Costco and do the same?

@BehindTheFoodTV

3 жыл бұрын

If you can find a bone-in whole ribeye from Costco, then sure. But watch the costs - when I was at Costco yesterday, they wanted $28/lb for USDA Prime ribeye rolls. At that price you're better off spending less for a higher quality piece of meat from Meat N' Bone. Plus it shows up on your doorstep :-). Thanks for watching! -Al

Yes... beef back ribs. Please make video!

Please make the back rib video?? And congrats on the weight loss! Do you do intermittent fasting as well?

Keto/CARNIVORE rocks! I'm down 70#and healed so many medical issues... Rock on🤘

@BehindTheFoodTV

3 жыл бұрын

You're right Michele! Congrats on that big 70! I owe this to Dr. Sten Ekberg. If you don't already follow him, you should - and tell him I sent you! Thanks so much for watching and taking the time to share your success! -Al

What a beautiful piece of meat!

@BehindTheFoodTV

3 жыл бұрын

Honestly I was so impressed Chris that I ordered another one to keep in the freezer for a special occasion. I know you’ve ordered from meat N’ Bone before so you get the quality but it’s hard to describe the difference. Thanks as always!

The most delicious breakdown of all time. 😋😋🧡🧡🧡

@BehindTheFoodTV

3 жыл бұрын

Well said, Nelson! I hope all is well with you!

Lovely piece of meat but if you want to save money I think Costco is still cheaper and already butchered for you.

Just found your channel. Great content! Just bought ribeye cap for 4.89lb. 😁

@BehindTheFoodTV

Жыл бұрын

Thanks, welcome, and where can I get ribeye cap for 4.89/lb??????

@The_Dougie

Жыл бұрын

@@BehindTheFoodTV a local butcher here in NC

Beef back ribs~yes! Video please

@BehindTheFoodTV

3 жыл бұрын

Hi Michele - thanks for the vote (and for watching)! You're vote #8 - we're almost there!

@michelesteward5170

3 жыл бұрын

@@BehindTheFoodTV cooking my chateau Briand today, after watching your how to butcher a beef tenderloin a few weeks ago😋

@BehindTheFoodTV

3 жыл бұрын

Yay! Let me know how it turns out! That’s one of my favorite steaks!

I got one for $90.00 and got a discount cupon so it was like $60.00 ! Made 20 $20.00 steaks !

@BehindTheFoodTV

9 ай бұрын

Nice! Where do I sign up?!?!?!?

Beef ribs video please. : -)

@BehindTheFoodTV

3 жыл бұрын

Hi Scott - I've got 2 asks now - 8 more and I will film it next weekend. Tell your friends! :-)

I'll just buy choice prim ribe when it's on sale I can get it for 7.99/lb heck I got choice not on sale for 11.99 which is way better then 20-30 dollars a pound that's just so excessive

@BehindTheFoodTV

Жыл бұрын

Yeah there's a big difference in price going to USDA Prime!

💕💕💕

@BehindTheFoodTV

3 жыл бұрын

Well said, Candy!

Let’s get started 3:49

Cook turn cutter...nice video though. Congratulations on the weight loss. I enjoyed your video.

per teh wagyu mention, my short answer is any 50/50 cross-breed "wagyu", be it USA, AUS, etc. should always be called out as not true full-blood Japanese wagyu, for the customer's clarity and is NOT worth it compared to quality USDA prime of the same cut. if you can find it at the same or cheaper, sure, but right now, you won't because cheaters are praying on that wagyu name for the invalid up-sell.

I prefer pork ribs ... 🤪🙃

@BehindTheFoodTV

3 жыл бұрын

OMG Andrea that’s awesome! Tell Kayla she has to watch next week - best video ever!

That is not remotely inexpensive. BTW congratulations on the weight. Great job. Has carnivore also improved your health?

@BehindTheFoodTV

3 жыл бұрын

Hey Panda! Have you looked at Prime Beef prices recently? Trust me it’s a deal! Thanks for the kind words on my weight too. Carnivore/keto rating has had a profoundly positive effect on my health. If I keep it up maybe I will live long enough to some day meet a grandkid. This is really important to me!

@kindpanda1075

3 жыл бұрын

@@BehindTheFoodTV I looked immediately before replying. I used your link. My max daily is $6/lb. I was considering medium rare sous-vide point $5/lb finished over wood on an Akorn kamado. Also choice pecania steak is $7.5 and good hamburger is $5-$6/lb locally, so they would offset each other financially. Do you think 24-hour medium rare sous vide point would be yummy and reasonably tender that way?

@BehindTheFoodTV

3 жыл бұрын

Hey Panda. If you’re talking about brisket point I don’t think the fibers will break down enough at medium rare. Now Picanha on the other hand....yum!

@kindpanda1075

3 жыл бұрын

@@BehindTheFoodTV So, I should have bought chuck that at the store... Hm... I tried chuck and top sirloin at 125 for both 24 and 48 hours and I can tell you surely those fibers didn't break down at that temp. (Very thin sirloin cooked in same bath with the chuck) I'll let you know how the brisket turns out... I caught a great (seeming) deal on thin cut prime sirloin, but if I can't figure it out then I won't be able to eat it. I'm thinking 131 and very light sear....

@BehindTheFoodTV

3 жыл бұрын

@@kindpanda1075 that sirloin at 132 with a light sear should be fine. For the brisket point, try Sous vide at 155 for 24-30 hours, then 2-4 hours on the Kamado for the smoke and bark. God luck!

Big, huge, gigantic, enormous difference between Japanese, and Japanese style. Japanese knives from Japan are the toppest quality. Japanese style is a cheap Chinese knock off, aka dalstrong. You want Japanese get shun or enso

@BehindTheFoodTV

3 жыл бұрын

You are not alone in your perspective. In actuality, though, the place of manufacturing is irrelevant - the materials and method of manufacturing are what dictate the quality of the product. I’m impressed with these knives, even if they were at a higher price point.

@Denverscorpio

3 жыл бұрын

@@BehindTheFoodTV This biggest difference between dalstrong and actually made Japanese knives, is dalstrong is mass produced, and the blades are punched out. Shun, enso, and miyabi knives are actually hand made with the finest quality products and pretty much made to order. But seriously look into the miyabi Birchwood they are amazing.

unfortunately it is $700 these days

@BehindTheFoodTV

Жыл бұрын

Yeah beef prices are crazy right now.

@jamest5081

Жыл бұрын

@@BehindTheFoodTV at least the Choice G1 grade is still around $430 so reasonable

@BehindTheFoodTV

Жыл бұрын

@jamest5081 I can tell you I have had quite a bit of their G1 choice beef - and it’s amazing. That’s the certification that angus beef goes through. And don’t forget you can save 10% with coupon EMV10 too!

So wordy. Video basically starts at 4 min

@BehindTheFoodTV

Жыл бұрын

So other than that you enjoyed it?

At my work we charge (A5) Wagyu $55/oz for the customers 💰 🤑 💸 💲 🪙 💶

@BehindTheFoodTV

Жыл бұрын

That’s some expensive steak!

@D0TELL

Жыл бұрын

@@BehindTheFoodTV people with too much $$$$ often do interesting things. Hey, helps keep me employed.

@BehindTheFoodTV

Жыл бұрын

@@D0TELL how does the one you serve compare to this one? kzread.info/dash/bejne/f3t-s8erYLGwlqw.html

@D0TELL

Жыл бұрын

@EatMoreVegans That one actually looks better lol. Very nice