I've now watched several videos on how to break down sirloin butt and yours is the only one to separate out the baseball steaks. Well done and thanks for sharing!
@michaelf7093
10 ай бұрын
Chef, I don't even throw away the silver skin. I add it to the simmer, for french onion soup broth. It still has flavor to give up. You are absolutely right about the grind. Every place has a pub burger. Not every place can tout their "house-ground sirloin burger".
@zackpecenak4559
2 жыл бұрын
Great video. Would love to see more like this.
@stevenlewis1387
5 ай бұрын
Can you do a video on meat glue
@richardkerski4724
Жыл бұрын
What kind of knnives does he use?
@Gpas7144
Жыл бұрын
Ultra Source
@ethanwarner8687
Жыл бұрын
Hi Mark, I couldn't help but notice that you seem to be using either an F. Dick multicut steel or an F. Dick 2000 flat fine cut steel. I wonder if you could possibly upload a video describing the advantages of the steel you use? Or if not, perhaps respond with a comment specifying why you use the honing steel you do. Love your videos, thanks a million.
@Gpas7144
8 ай бұрын
A retired German Master Butcher turned me onto this steel. I would say that the multiple grooves create 5-6 honing edges per stroke. I’m very sorry it took this long for me to respond.
@smallpeople172
25 күн бұрын
Anduril
@ewg6200
2 ай бұрын
In other words, how to screw your customer by charging more for less. K?
@smallpeople172
25 күн бұрын
Did you not watch the video? He isn’t charging more for less
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