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I do the same thing at home, but it takes me 30 mins
Do you guys eat the grissle strip? I cook it for 16 hours on 88 degrees celsius sousvide. I brine it and vacuum pack it with olive oil and black pepper. After cooking ill let it cool to 4 degrees celsius and slice it in thick steaks (with the grissle in the middle) and fry it on both sides until crisp in a pan and maybe give it a bit in the oven. When its warm cover it in a thick ass demi glace and enjoy the living tender dream😊
Best part of these shorts is his guns!!😮❤
No protection glow but a watch 😮come on men
Gosh your knives are superb. I suppose your knife skills make them look great too.
Love how you measure your cuts!!! Your art is amazing!!!! You’ve butchered cows, deer, goat…have you butchered a moose? Just curious. 🤷♀️
Is there such a thing as knife or blade envy!?🤣
From an Algerian🇩🇿 dz you are the best👍💯 💪💪💪💪
Or as I like to call them. Fajitas waiting to happen.
que manera de mal cortar la carne, con ese rendimiento de corte uuufff el negocio no cunde
JUST AWESOME GUYS
Gorgeous
Flat irons have to be one of the tastiest steaks as long as you don’t grill it beyond medium
I love the knife work.
Noooo I love my flat iron cross cut with the gristle strip in the middle, it's so good.
God bless you brother
Is a flat iron steak the same as a hanger steak
That actually a great piece of meat!
Is a Top blade roast, also knows as Shoulder Clod?
Ok can you bring some by please??
Nice marbling on those
The whole flat iron is one steak for me, one of my favorite cuts
MashALLAH❤️💯🤩