How To Cut Strip Loin into steaks (New York Strip Steak)

hey everyone aaron here with a different kind of cut i'm going to show you today how to cut up a new york strip loin this is a new york strip steak um that you know most commonly at every restaurant you go to and you're gonna get a steak it's either gonna be filet mignon ribeye or new york strip steak or top sirloin this is definitely one of the number one steaks that every restaurant will carry i'm gonna show you how to do that today cut it up and i'm also gonna show you which side of the new york strip that you're going to want to pick out when you go to a grocery store for the most you know tender side so we'll start by opening it up and one thing i want to show you guys when you're opening these packages up they tend to have blood kind of all over the place the blood will soak to the bottom so the easiest way to open these up is to have a garbage can set aside cut the top part i use the back side of my knife to cut it and you see there's a little bit of blood already coming out here on the side what you're going to want to do is you're going to pick the meat up off of the plastic just like so and leave the rest of that blood sitting right down inside there and that will go right into the garbage just like that so that's the easiest way to get it and then you don't get blood all over the place but what we're going to do here first is we're going to kind of clean up the bottom here and take this off this is where the ribs lie on on top of the meat um in when it's actually on the cow so we're just going to kind of come in here with our knife and just kind of clean this up a little bit i'm going to toss that because it actually has little chunks of bone you can actually see there's a chunk of bone right there so we're going to take that off we're going to clean it up we're doing that across the whole entire bottom side of this new york strip so we get a nice clean surface this i don't feel any bones in there's a little bit of hard gristle in there i'm going to toss that into my grind because it'll grind up it'll take the meat off and it'll leave the gristle inside the head of the grinder so we're gonna take that and keep that otherwise this one here looks pretty good you don't have to clean too much off of it now for the top side you can you can also take this off too you can see a little bit of burn mark from the from the um the cryoback when they run it through the hot bath to shrink the cryo back around it it kind of burns the meat a little bit so if you want to you can take that off it'll make it look nicer if you're throwing it in a service case and it won't turn brown as quick so if you are cutting this up to throw into a service case you're going to want to definitely take that off because if you don't within a day that'll turn brown and it won't look like a very good steak sitting up in your service counter so you take that brown off and it'll look a little nicer so now i'm going to flip it over and what i do is i always try to trim my stakes first when before i cut them into steaks because it's a little bit easier to do so i kind of feel around and i feel for the fat you can see there's a lot of fat in here but what i'm going to do is kind of take a little bit off at a time so i'm not taking too much fat off or too much meat along with the fat so i'm just going to kind of take little slivers off and this is the sirloin end this is the end that actually butts up against the sirloin you can see right here this little tiny circle that's there that's actually that first cut off of the top sirloin in my last video that you want to square up all your cuts with so that is going to be this side here is actually going to be your toughest side when it comes to a stake this side here is going to be closer to your rib eye it doesn't have that little round spot on it so it's going to be more of like a a rib eye end on that side like i said i'm just going to take off a little bit get it right down to that silver skin because this stuff has it has a pretty thick layer of silver skin on the top of the new york strips we're going to cut that fat right off of here and get it down to the silver skin now because this side has that round end there's like from here to here you can kind of see where the sirloin kind of overlaps on top of the new york strip you kind of have to get your knife up underneath there and wedge it so that way you can actually get the fat out of there otherwise uh you come this way you're going to take that chunk of meat right out of there you don't want to do that so we're going to go like this and just kind of pull a little off at a time now i've been cutting meat for years so i know that there's going to be a chunk of fat that runs through here you can kind of see when you squeeze it you can see right where it's at i'm going to take that off now at an angle just like that okay that's going right in the grind i'm just going to square up the end so it looks nice just like that now like i said there's that sirloin right here you can feel it but you can also feel there's some more fat here i want to get out of here it's pretty tough you can feel it's pretty hard so i'm just going to kind of wedge it out of there now if you wanted to you could cut this into steaks first and then cut the fat off so you know you're not going to get any meat but it's a little easier to do it when it's whole than it is to do it when you've already got it cut into steaks so just almost done here now that i got all that off right so you can see it feels all the same you can kind of tell that most of the fats off i still did leave a little tail on here so that way when i go to cut this up it's going to look really nice but there is a really tough silver skin right here and you can see it at the end i'm gonna take that off right now i'm gonna take that off i'm gonna get my knife up in there just like this and take that off we're gonna clean it up just like that that way when i go to cut these into steaks i don't have any people complaining about tough silver skin on there so next step is we're going to cut it in sticks this is pretty much ready to go all we got to do is slice it up you can take this ink off if you want to it's totally edible you don't have to take it off but if you're putting it in the service counter you're going to want to take it off just so it looks a little nicer in your in your case okay so now we're starting at the sirloin end um and we're gonna take a nice facing off of this because this is like i said it's the sirloin and it's gonna be the toughest end i'm gonna take it all the way down to this back corner and the front corner up here so it's going to be a pretty decent facing take it off just like that okay that's going to go into stir fry we'll cut it up into stir fry later then you are good to go to just start cutting your steaks okay and like i said before in the last videos you can you can definitely cut them up however thick you want but i always cut mine a little thicker that way if somebody wants a thinner steak i can cut them in half but for the most part we generally cook them up just like this about an inch and a half to you know an inch and three quarters so if you take a look at this first cut the very first cut that i cut off of here just like that look at that one this part right here is that little triangle piece that you're looking at on the top of the new york strip that is sirloin that's top sterling it's basically basically the same thing so when i get to this last cut i'll show you the difference of what the first cut off of the rib eye or the last cut off the rib eye the first cut off of the new york strip looks like and it's going to look pretty much like a really lean rib eye okay got two more nice cuts out of this what you want to do is you want to kind of as you're cutting you kind of want to check to make sure that you're going to end up with even stakes by the time you get to the end so now take a look at this it's got a really nasty looking end here i'm going to clean that up and square it up so it looks a little bit nicer and cooks a little nicer so now this is the very last cut off of that new york strip this is also going to go right into stir fry so if you take a look at this that looks like a really lean rib eye because it's actually the last cut off of the new york strip and first cut off of right next to the first cut off of the ribeye this one here is the last cut off of the top sirloin first cut off of the new york strip closer to the sirloin end but you can see that it's got this gristle that runs through here so that's going to be a little bit tougher of a steak than this side this is going to grill out more like a rib eye versus this side is going to grow up more like a top sirloin so the other thing you can do too is you can see this here if you're cutting these at home for yourself you can cut that all off throw that into grind and you'll have a little bit better quality stake which is what i'm going to do i'm going to take that off and now look at it even if you were to throw that into a service counter those stakes are going to look really good they're going to present really nice and you're going to have um a good good grilling quality experience here so that is it for the video unless you know you want to see me cut up stir fry which you probably don't you've seen them in the other videos so this is all going into stir fry for the most part um the little things here going into grind and then obviously all this fat and stuff's going in the grind as well and we're gonna save the good meat for stir-fry and that concludes the video for today so hopefully this helped you out give me a thumbs up subscribe and we got more videos to come and uh let me know in the comments below what you want to see cut up i got we can do turkey we can do chicken we can do pork we can do venison whatever you want to know let me know and i'll take care of it for you thanks for watching

Channel: A Different Kind Of Cut

Views: 196,802

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Id: _2XfKZfcvPI

Length: 11min 0sec (660 seconds)

Published: Mon May 31 2021