Hey all, been awhile - had a pretty busy year.
I'm thinking about buying Costco primals to save some expense on meat when I think I'm probably fairly capable of breaking down the whole pieces. They've started carrying (in my neck of the woods) "antibiotic free" 1/2 primals. Also, I thought that getting into dry aging could be interesting. Further, the whole primal thing just seems fun.
I've picked up a striploin 1/2 and will be making my first attempt at chopping it down to steaks tonight. Watched some youtube, seems straightforward enough.
Knife-wise, what do you recommend? I was thinking I'd do most of it with my Kagayaki 150mm petty for trimming etc and then slicing steaks with my 270mm Suji (Hattori FH...love this knife, btw). I also have most other standards on hand, including some no name pretty stiff curved filleting knife. I doubt I need anything new to do an adequate job but in my "butcher" searches, I didn't find much of direct correspondence to this topic.
BDL, you had a good one a few years ago with madcowcutlery chiming in but that was for slightly bigger butchery, I thought.
Anyhow, thoughts will be appreciated, as always.