Bone in vs Boneless Steaks (How to be a Steak Expert) The Bearded Butchers

you're walking into fancy steakhouse with whomever it might be your spouse a business partner colleague whatever it might be you need to know how to choose the perfect steak today i'm going to show you how to choose the perfect steak and clarify a little bit on some different types of steaks to help you make a better decision so that when that cut winds up on your plate in front of you you know exactly what you're going to get right here in front of me i have beef porterhouse i have a beef tea bone i also have a strip and a fillet i want to show you what makes these fillet and strip t-bone and porterhouse behind me i have an entire half of beef i have a front quarter and i have a hindquarter the porterhouse and t-bone those come from the hindquarter and in this hindquarter we have a sirloin and we have a short loin in the short line this is where we have porterhouse and t-bone if we make this boneless and we remove this vertebrae located right behind this kidney suit we have the tenderloin which we can cut into fillets and when we make it boneless this back portion here is the strip steaks so without further ado let's just get breaking down this hindquarter i'm going to show you porterhouse t-bone versus fellaini's trip first time quarter we're going to cut porterhouse and t-bone i have another hindquarter hanging in the cooler we're going to cut filet and strip start off by removing this rose meat off this flank steak we're going to pull our flank we're going to pull our sirloin tip this is where the tri-tip is located right here at the top of this loin you can see this piece right here this is this very top of the tenderloin so that's where the tenderloin starts want to make sure that we don't get into that tenderloin and make any big gashes in it when we as we pull this sirloin slash tri-tip out of here same thing with removing this kidney suet this is right behind this suit is where the tenderloin is so we want to be extremely careful that we don't cut into it revealing that nice tenderloin right there now we leave this soot in this animal during the dry aging process because as you can see that fat protects that meat so if we pulled this out of there earlier in the dry aging process that would expose all that meat and the air would get to it and it would discolor and it would dry out and it just wouldn't make as nice of a product in the end we want to separate this sirloin from this round portion there's a ball joint right here so we want to go ahead and make a cut across the top of that sirloin grab our hand saw so what we have here is we have the sirloin and we have the short loin like i mentioned earlier porterhouse t-bone fillet and strip steak this one we're going to cut into porterhouse and t-bone the second hindquarter we're going to do filet and strip i went ahead and grabbed the second hindquarter out of the cooler i'm going to bust this loin off of here the sirloin the short loin that way i can get it on my table and i'll show you the exact comparison between these two loins and how we break them apart we have our two beef loins this one we're gonna do porterhouse and t-bone that's going to require the band saw this one we're going to do all boneless filet and strip it's going to require just a little bit of band saw work but more band saw work on this one so without further ado let's get started with the bandsaw first thing i want to do is i want to break the sirloin portion off of the short line [Music] removing some of the tail removing the spinal cord i've got my short loin all squared up we're ready to start cutting porterhouse and t-bone and as you can see i have a real nice portion of that fillet right here and then we're going to have that t-bone shape in that vertebrae and then this part's going to be the strip side so strip side and the fillet side you have those two connected we have a porterhouse steak now let me shut the saw for a second the usda requirement for a porterhouse steak is you must have at least 1.25 inches of width of that fillet in the steak to be considered a porterhouse so if you go to a restaurant you go to the butcher and he sells you or she sells you uh poor what's supposed to be a porterhouse steak and it does not have at least 1.25 inches of tenderloin fillet in that steak technically it's not a porterhouse so something to keep in mind and this video is all about educating you the consumer so in the end you get a better product let's get started cutting porterhouse and t-bone stakes we're going to go about an inch and a quarter on these [Music] that's a nice thickness for us it's what most of our customers prefer [Music] one two three four five six one two three four five six six quarter house and six t-bone off of that one short loin now the other thing to remember is that when you buy a steak like this this portion right here would be considered the tail so as you can see i've trimmed the steak up real nice i didn't leave a bunch of tail on there just remember you know if there's three or four inches of tail on here and maybe it's curled around inside the package you are in fact paying for that excess weight so we like to remove that give our customers you know more edible product i'm going to trim a little bit of fat off of these this one right here could technically be considered it's more like two inches so technically this one would be considered a porterhouse but today we're going to go ahead and call it a t-bone like i said we want our customers to have the best experience possible when it comes to purchasing cooking and enjoying products that they buy here in our shop i'm just removing this bone dust with my scraper whenever these are displayed in our meat cases you certainly don't want to leave this on there it's just poor poor presentation someone's going to be paying you know this amount for a steak you want it to be presented accordingly there's a half a dozen perfectly cut porterhouse steaks let's get them laid out on the table here's the porterhouse next same thing half a dozen inch and a quarter dandy t-bone steaks there you have the bone-in version of a short loin porterhouse t-bone now the next one it's going to be boneless it's going to be filleting strip so you can see i have the sirloin chunk right here off that first loin so you can do a couple different things with this and today it's not about sirloin but i have to mention it because it's sitting here someone's gonna ask i can either leave the bone in this and do a bone-in sirloin or i can remove the bone and then i have this chunk of tenderloin right here i can cut into into fillets i can leave it whole whatever or uh when i make a boneless i'm gonna have a boneless sirloin this is also right here this cap that is where your pecana comes from so just a little fyi on that chunk right there what i'm gonna do is i'm gonna go ahead and make this boneless and i'm gonna cut filet and sirloin but for the sake of the video that's not gonna be today because that's a different one we're gonna focus on this one right here and we're gonna start by removing this tenderloin by doing that get our fingers in there start separating these seams out you can see i started the whole process with barely even any knife work at all just using my fingers want to use the tip of that knife staying nice and close to that bone working our way all the way down this vertebrae start down here at the tail let's just work this whole tenderloin right out making sure we get as much of that as we possibly can so there you have an untrimmed beef tenderloin in the commercial industry this would be would be called a pismo peeled side muscle on so this is the side muscle so depending on how you buy this you can buy it like this untrimmed or you can buy it trimmed that one would be considered an untrimmed whole beef tenderloin now i want to remove this sirloin from the strip section start by making a cut finding this joint using some downward pressure on my table separate the sirloin from the strip letting gravity do its work and you can see now the difference between these two that one has a chunk of fillet in it that one doesn't because i left it as part of that whole tenderloin now this is where i mentioned earlier i am going to have to use a little bit of band saw work i'm going to go ahead and remove these vertebrae bones i'm going to remove the tail get them both back here on the table and we'll start fabricating them [Music] let's trim up the tenderloin i'll get this cut into some filet mignons here again a lot of this can be pulled off by hand but your initial start needs to be done with your knife just pull that off like that so something here to remember too if you go to your local butcher or your grocery store and you want to buy a beef fillet you know pay attention to how it's trimmed because here again you know if it has a lot of the fat or the side muscle left on that stake you are in fact paying for that so just keep that in mind we trim our fillets uh really clean we take all the silver skin and every all the you know unwanted fat and gristle and things like that off of them so just get my knife underneath this silver skin trimming it up like this something else you might see is you might see what's called a center cut fillet this portion right here from the the top down here to the tail the center center part this would be considered your your center cut but today we're going to cut this whole entire tenderloin into some nice thick let's say about an inch and a half thick fillets super tender not a lot of marbling as to be expected just some real nice beef filet mignons so typically what we find a lot of ladies like this cut because there's it's it's very clean cut there's not a lot of gristle or bone or anything like that to work around so ladies you go to the restaurant you're going to maybe want to ask for a filet mignon because pretty hard to beat now something you have to remember is that there is not a lot of that inner muscular fat that marbling so when it comes to flavor yes beef tenderloin beef fillet is very uh tender great mouth feel but when it comes to a nice beefy flavor if you're looking for that fat because fat we all know is flavor you may not find quite as much in a beef fillet let's say compared to like a rib eye or something like that beef strip this is a strip loin otherwise sometimes known as a new york strip we call them just a simple strip steak here in the store so we're going to go ahead and remove these bones and these are the bones that would be if we left them in the porterhouse and t-bone would create that that t shape inside the steak so if we cut this in half it would it would be that t so we just want to remove these bones all the way down like that want to remove the back of this vertebrae all the way down use the tip of our knife and our thumb if you put your thumb right on top of this little bone you can work that little piece right out of that strip loin without making a big mess of it and hacking into it as you go there you have it all the bones have been removed so beef strip steaks new york strips loin strips there's a lot of different names for these but like i said this is a boneless beef loin also known as a strip steak we're going to start by squaring this end up we're going to cut a nice inch and a quarter move just a little bit of that fat on there now if i don't want to go through and trim each individual stake all i have to do is is flip this over and take a little bit of that back fat off as a whole loin and that's going to save me from going through each individual stake and trimming each steak so just keep in mind if you're a meat cutter you're working in this industry pre-trim your loins it's just going to save you in the end from going back through and trimming each steak knife's just gliding through there some nice tender steaks i have no doubt one two three four five six seven eight nine ten we got 12 stakes of the bone-in version we had six porterhouse and six t-bone and we've got one two three four five six seven eight we have eight fillets and we have 10 strips when we made this boneless so just to clarify let's talk about something here for a minute if you're getting a beef processed at your local butcher let's say he's going to custom process that for you let's say you're getting a half of a beef just remember you have two options when it comes to cutting that short loin you can do the bone in pour out the t-bone or you can do the boneless fillet and strip if you ask him for porterhouse and t-bone you get your mead home you unload it in your freezer and then all of a sudden you say well where's my filet and strip you in fact have it but you did ask for the bone-in version so keep that in mind the butcher isn't keeping your fillets he's not keeping your strip steaks you just simply ask for a different version of that cut so just an fyi let's add the strip steaks to our collection over here on the table we're starting to get a nice layout going it's looking pretty if you had a summer barbecue and you showed up and your the host had this lying out on the table you would be in uh for a real treat adding our fillets to our pile it's like we're gonna run one short and the reason being is like i cut these fillets thicker than i did the strips because most people want a filet cut thicker than say a poor rouse t-bone or a strip so i'd also like to mention that you know here again if you're ordering beef and you ask for a two inch thick steak and you wonder why you got less steaks on say half of a beef it's because you got them thicker if i cut these in half i would have wound up with twice as many fillets common sense here folks so the butcher isn't always the bad guy sometimes it's just a miscommunication between the customer and the one delivering the end result on the table now that we're all laid out porterhouse t-bone fillet and strip and you can see let's just take this one for instance let's just lay it right on the stake now that you can see that that bone has been removed see that tea in there there's the fillet there's the strip makes sense now porterhouse t-bone versus fillet strip when you go to the restaurant hopefully this educates you a little bit you can order better you know maybe you don't want to mess around with the bone i mentioned earlier the ladies like these dudes do too let's be honest they're tender sean eats fillets so but we only we only let him have one just occasionally he does a good enough job that he can eat a filet once or two a year so you know maybe maybe you want to go to the store or maybe you want to buy a porterhouse steak so go ahead and buy a porterhouse steak like this remove the bone yourself after it's been cooked then you off then at that point you have his and hers or however you want to do it and you can each enjoy a nice steak so in our opinion economically you want to go out and buy a steak you see a porterhouse steak in the in the restaurant or the store it's a great option you kind of get the best of both worlds so just keep that in mind you're also paying for the bone therefore the price is going to be reflected in these they are boneless you're going to be paying slightly more the tenderloin the fillet of course the highly sought after the most tender piece of meat on the carcass so i went over the fillet and strip on the on the porterhouse now if we compare this to say a t-bone you have that strip portion on there but you just don't have that i mean there's a little portion of that fillet but not a lot of it so there again if you order a t-bone steak and you wonder why you're not getting that portion of that fillet in there that's the reason why because technically by usda standards this is a t-bone steak not a porterhouse hopefully that with today's cutting we wanted to do a simple video not a super long video to better educate you when it comes to going to the store going to the butcher shop cutting it yourself or going to the restaurant hopefully you learned something hopefully you enjoy don't forget follow us on all of our platforms facebook instagram you know the deal hit that bell for notifications don't forget to subscribe and don't forget there's more to come so stay tuned see you next time [Music] you

Channel: The Bearded Butchers

Views: 513,742

Keywords: bearded butchers, bearded butcher blend, New York Strip Steak, Filet Mignon, T-Bone Steak, Porterhouse Steak

Id: Mqn4lYunTX4

Length: 24min 25sec (1465 seconds)

Published: Thu May 13 2021