00:00All right, one of my favorite things to do is order a massive piece of meat, specifically from Masita Market
00:05in Utah, like this one here.
00:07We've got 50 pounds of beef on a bone, eight bones.
00:10I'm going to turn this into a tomahawk rib roast, but I've got to remove that entire section to expose
00:16those bones.
00:17Taking my 7-inch filet knife, and this is where the knife does the work.
00:23One hand is going to be slicing down those bones, and the other hand is going to be pulling back.
00:28That is the key to staying as close to the bone as possible to remove any meat or fat section.
00:35So you can see there, you've just got to get into it, but to me, this is fun.
00:40I'm not a butcher by trade, but learning as I go is always the fun part.
00:46So there we go. Remove this entire section, and this section can be ground into ground beef.
00:51You can actually smoke it whole as it is. Do what you want with it, but do not throw it
00:56away.
00:56And now, you're going to take your filet knife and go up and down the bones, because we want to
01:02make this a tomahawk roast.
01:04And that rib meat between the bones is extremely tender.
01:07It can also be ground up, or just make some steak bites, but pretty good.
01:12There's your tomahawk roast.
01:13Now, if you want, you can clean up the bones a bit.
01:16Not necessary, but it'll look pretty.
01:19And now it's basically ready for the smoker.
01:22So this is a hard part.
01:22You've got a picture.
01:22You've got a picture.
01:22We're going to see him.
01:22So there's a picture.
01:22So let's see.
01:22Merci.
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