Скачать или смотреть Beef Butchery - Cutting the Striploin

An expert butcher at Silver Fern Farms demonstrates how the striploin is cut from a side of beef.

Order this grass-fed beef: http://www.marxfoods.com/grass-fed-beef

Transcript:
"The striploin sits on the lower part of the animal's backbone, from the bottom of the cube roll to the top of the sirloin.

First mark the head of the tenderloin, then drop the head, taking care not to damage the cuts behind it. Pull it down & cut through the top of the striploin to separate it from the sirloin. Then you have the whole shortloin, made up of the tenderloin & the striploin connected by the backbone.

Cut through the vertebrae.

Make sure the knife's sharp before wiggle-boning in & around the vertebrae. A nice straight, clean cut allows all the meat to come away from the bone, so nothing goes to waste.

As you fleece the meat, peel it back, making sure no meat is left on the bone.

Free up the rib, and then carefully remove the striploin from the bone. Take care not to cut into the meat.

Carefully follow the natural curves of the meat to remove the striploin cleanly.

Remove the tail to meet the customer's requirements & trim off any bone, cartilage, or excess fat.

Trim away any fat to meet the customer's requirements. Squaring cuts off makes easier work for chefs, who will be the next people to handle this product & won't want to deal with odd shapes of meat & fat.

The striploin can be roasted whole or sliced into New York strip steaks. If you like steak, you'll love striploin for its balance of flavor and tenderness."