Butchering a Beef Long Loin - Part 1 of 3

okay what we have here is a local grass-fed long loin and we're gonna break this thing down into its various parts it's going to be a few part video and we're gonna have some fun with them you're gonna see where what kind of muscles are coming from this section first thing I want to point out is this tag right here this is my it doesn't seem like much but this is how I know I'm getting exactly what I'm getting from the abattoir that I that I ordered it from and this is how the healthy butcher creates some level of transparency so this tells me that this was Jim Martin's beef and this was the the side weight so the the side weighed 363 pounds and it was processed on June 14 seems rustic I know but means the world to me as a butcher that's trying to sell things for certain level of transparency okay so what we have here is our full long line so we have tenderloin strip loin back here I have the top sirloin this is the flank steak proper this is a tail end of the skirt steak right underneath the skirt steak is the Babette or the vicio in Canada it's also known as the bottom sirloin flat meat and on the bottom end of the top sirloin there's a little muscle here looks like a Nike swoosh and that is part of our tri-tip so those are the muscles that we're gonna extract every see so no further ado we're going to we're gonna start off by breaking this into two so we're gonna get our official long going and our flank section now this has been a really wet spring and so the grass has been growing exceptionally well it's the reason why you're seeing all of this beef suet right over top of our tenderloin that's really really nice to see with our hunters and grass-fed beef I like to just get myself a mark just above where my strip loin is and that's basically gonna tell me where my flank section is gonna end you look at that back just the color of it got this nice yellowing of the fat and that's just coming from the beta carotene that it's getting from all the green grass that it's been eating on I love to see it but it's what separates the reasons why grass-fed beef just usually get graded under the ASIS cuz it's not pearly white all right so now we've separated our fish a long way from our flank section or this is also known as the bottom serve late lunch I'm gonna move my bottom sirloin off to side I'm gonna get started on this piece here okay so what we're gonna do now is we're going to take off our tenderloin before I do that I'm just gonna clean up some of this beautiful suet this suet is this is what we'll use to meet our beach towel or render to the italic and it's casue it or the kidney fat tends to be the cleanest fat which means that it'll be the best for cooking without the least amount of other impurities in it next thing we're gonna do is we're gonna follow this spine region all the way down to remove our tenderloin so what I'll do is you get the tip of the face of my knife and I'm just gonna scrape along this bone so I don't really need to see what I'm doing because the bone is telling my knife where to go once you get it started start to seem out most of the Tenderloin with just your hands it's a lot easier when you have the beef hanging you can allow gravity to really do the majority of the look but doesn't make this good of a video so there is our tenderloin all right next up we're going to separate the top sirloin from our strip loin and so when we take off the top sirloin from the strip loin this takes it from a long line to a short line right so if you've ever wondered what the difference is between the term long loin and short loin it's whether or not the top sirloin is on it now do this so you can see it not particularly more comfortable for me but that's okay this this is part of the hip bone it's gonna go straight down so what I'm gonna do is I'm gonna allow my knife tell me where this ends by following it straight down now normally when you the general rule for breaking off the top sirloin is with the first vertical vertebrae I'll show you what I mean by that here you've got a vertebrae that's on an angle here's your first vertical vertebrae all right they use that rule because this bone can tend to end anywhere between here and here and so my tip alone was still on here I don't know where this is ending and so if I need to break off the long going to cut t-bone steaks then the best rule to follow of the cut is here but because this Hanan loins removed now I can just follow this paddle bow down and let the actual bone tell me where it's actually ending and in this case it's actually ending closer to this sideways vertebrae right here this point I am gonna use a little bit [Music] gravity lets you all see this so by snapping it makes it a lot easier for me to complete this cut so now I could separate my top sirloin from my strip wire my next cut is gonna be called chiming that's where I'm gonna cut a diagonal cutter along the spine bone so I can remove these feather bonus from either side of the strip loin so I'm gonna chime it on the bandsaw this is a lot easier to do with the bandsaw I can do this with a hacksaw it's just not particularly fun so come on over to the bandsaw and we're gonna make this chime cut okay so for this cut like I said it's gonna be a diagonal cut all my bandsaw is a straight cutter and it's just to release the two sides of the feather bones first I'm gonna line up my strip loin and that way I go [Music] so what I'm hoping to achieve is to separate them so I gonna have to give it another swipe because here my feather bones are still connected to my button bones perfect okay so first step ones are going to remove these side feather bones like I was doing before I'm always keeping the face of my knife pressed up against these bones and that's how I can ensure that I'm removing bone and not muscle next step I'm going to start to remove these feather bones on top [Applause] normally I only expect to see one rib bone in my long going some reason they cut my long lines a bit bigger which means that my rib section is going to be a bit smaller should only be one one Red Bull in this life finally I'm going to remove these button bones this is just part of the vertebrae of the spine you okay so now my last step I'm just gonna remove some of this bone dust from the side here and that's just a composite of both bone fragments and fat from the bandsaw one last little piece of bone there now the strip loin is ready to manicure but this is when you hear the expression a 2x1 strip loin when you're buying full strip loin they're referring to the the size of the tail or a zero by one and so if for me to make this a zero by one I'm gonna have to cut this down so I have no more than one inch above the eye of the strip one and there is prepared stripline [Music]

Channel: The Healthy Butcher

Views: 710,169

Rating: 4.592618 out of 5

Keywords: beef, steaks, butchering, loin, long loin, flank, top sirloin, striploin, tenderloin, chateaubriand, fillet mignon, tournedo

Id: 7GBD6BPaW48

Length: 12min 33sec (753 seconds)

Published: Fri Aug 11 2017

Reddit Comments

[u/ninchnate]

We just purchased your first half cow. While waiting for the butcher to call I was watching all sorts of vids about different cuts of meat. I ended up watching a 90 minute video from university of Kentucky on how to butcher a cow. It was fascinating