Best cheapest steak on the Carnivore Diet?
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- Опубліковано 24 тра 2021
- What is the best cheapest steak on the carnivore diet? How to cook the best budget steak? In this video I present three different recipes for cooking the best valued steak. Living on the carnivore diet doesn't have to be expensive. Here I've answered a common question about which cut of meat to cook without going broke.
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Struggling to find words to express my gratitude...because of this video, me and my wife decided to buy an air fryer and dear god, how it changed our carnivore game, we were kinda getting bored of affordable meat for our daily routine, but judging from now, our meal prep just sucked balls. Its exactly as you mentioned, chucks and rib-eyes turn out to be perfectly crisp on the outside, juicy and tasteful on the inside. And its so easy to work with :) Our fryer takes twice as long since its built like an oven, but as a tradeoff allows to cook like 3 pounds in one turn, which is pretty useful since I'm sort of a hangry Hagrid. Next step will be to get a cast iron pan and that stamp for sure. We'd really appreciate if you continued this channel, despite the great knowledge your camerawork, the intro and your way of explaining stuff is very professional. God bless you!
Tasteful means having or showing good taste (as in "the tasteful decor of the theater"). Tasty means flavorful or palatable-usually a reference to something that tastes good ("a tasty dessert of pumpkin, mashed yam, and boiled ginkgo nuts").
Unfortunately with inflation I don’t think this cut is $5/lb anymore. Lol
Still is, even here in Hawaii. So it should be least $5 anywhere in the contiguous US.
Where’s the beef. Lol I can’t get enough. Love this way of life. Lost 80#. 180 and feel great. No medication whatsoever. Carnivore saved my life!!
From a family of professional Butcher's, this cut of meat is an butcher's secret. So much you can do with it and it's not expensive at all.
Is it tough if you grill it?
My fav steak is the Eye of the Chuck
@@FreeGirl9608That's what I'd like to know. The Chuck Roast is so tough which is why you have to slow cook it for such a long time. How would it Not be tough if you just cook it like a steak?
I’m so dang happy I just found your channel…stay brilliant and thank you.
Doug
Great video. Loved the format and perfect job on voiceover. Thank you!
Had a chuck roast in the freezer and decided to try this. It. was. amazing! My husband said he remembered eating chuck steaks as a kid, but you never see them in the stores now. Definitely stocking up on chuck roasts on our next meat haul run. This is a game changer--thanks for sharing :)
It's rare to see chuck steaks in the store but remember if your supermarket cuts the meat in house ask the butcher to carve you chuck steaks!
Chuck Eye Steaks have been a regular fixture in our house. We're in New England and we have luck at our Market Basket grocery store. We have resorted to piecing out chuck roasts but mostly we find the steaks in stock.
@@pilgrimpits8872 I hit the Hudson and Nashua N.H. market basket all the time. I rarely see my beloved chuck eye. What market basket do you hit up ?
I actually saw one the other and had to buy it! They are known to be less fatty though, so I’m gonna stick with the roast.
Chuck!!! It's not too tough?
Thanks for the tips n tricks 🙏I thought that you came across really well and the video quality was 👌 Well done.
Wow this is soooo good!! I have all 3 of those appliances air fryer, toaster oven and the cast iron to cook my meat!! Glad I found your channel!! 🥩
Love your channel. Great info. I subscribed can’t wait to watch more!!
I've been eating carnivore for 13 months after 4 years of basically ketovore or meat heavy keto. Just got my latest labs back and they're wonderful. The nurse who reviewed them with me asked me how I eat because my triglycerides and cholesterol were so good. A1c was 5 even and all my vitamins, minerals and electrolytes were perfect. I spent the last 2 days in the sun working outside and feel as good right now at 48 as I felt at 18. I can hardly imagine a scenario in which I would go back to the crappy standard American diet
My A1C is 4.8 in a diet which consist of 170g protein 140g fats 350g carbs
Prior to the 80s, the standard American diet was mostly meat, I’ve seen figures estimating over 70% of the average American’s diet was meat, with low or relatively low carbohydrate intake.
@@viniciusmachrodr709 good for you. Most that gravitate towards this way of eating react poorly to even 50 grams of carbs total. I know I do. Hopefully you know the body is like finger prints, yeah we have them, but no two sets are identical. My set of "finger prints" are 3% Neanderthal, with genetic markers for composition and skeletal structure.
@@jacobforrester9827 yes, just wanted to make a example out me that things are a little bit more complicated than just "don't eat carbs".
Stacy, What does your diet look like? Is it beef only? Chicken, beef, eggs, and pork? Do you ever each veges?
Thank you so much for this video! I’ve been cooking my steaks all wrong and lost so much nutrition. Going to turn things around today!
Thanks for this ! Love the 3 methods to cook!!!
I've been doing this on my carnivore journey but I never half sliced it before. Thank you for this video.
Yes, I needed to see this. Chuck roast is a goodie & I had been thinking of buying a large amount when I see them at my local grocery.
Awesome video! Can't wait to try this cut
Thank you for this video, I really appreciate it. 🍽️
I love your easy approach 👍🏽 awesome
Great video! I'm surprised you didn't mention cooking chuck steaks sous vide. A channel called ChefSteps has a video on sous vide chuck that is what actually persuaded me to buy a sous vide device made by Ninja. I love doing chuck steak or chuck roast sous vide because I can leave the meat in the sous vide for as short as 45 minutes or as long as 24 hours and it never gets ruined, meaning it is never over-cooked, and especially because when I cook it for 18-24 hours on low temp, all the gristle and toughness melts into soft, chewy bits that make the chuck taste like ribeye. I hate meat that is anywhere from medium well to well done, and am not great at getting the doneness correct on a frying pan, so for me, sous vide was a game changer.
I wish you had more videos. I just have found you channel and you are a good teacher. I hope you will be doing more. Thank you.
I bought chuck at Christmas to make stew, saved back one of them and used my new toy - the sous vide device, cooked it for 25.5 hours at 131degrees F and then seared it in my cast iron skillet (prior to that it had sat in the fridge for 2 days dry brining with smoked salt) it was out of this world. That chuck you had was beautiful haven't seen anything that perfect round these parts, but I'll keep looking. The chuck was on sale for $5.99lb prices have def jumped up in the last year. Thanks for a great video, I hope you are ok and know that new people are discovering your great stuff all the time. Come back any time!
I pick up a whole “Chuck roll” case from Sam’s. Currently it’s about $3.5 per pound buying it this way, around $300 total. I spend a night slicing up as close to 1 pound steaks as I can get. Then I vacuum seal, and pull them outta the freezer 1 at a time for a Sous vide bath. 129 degrees, 24 hours, sear it up and man oh man…ribeyes just don’t have the value that Chuck does.
Between the Chuck, eggs, butter, and pork belly’s for homemade bacon i spend about $300/month for just me. Pricey, yeah, when compared to a grain heavy SAD. but health for me is worth the premium.
300$ for a months worth of food, not bad at all! People spend that on 1dinner and drinks on a night out! YOU ARE DOING GREAT!
That's a pretty good price, if that's all you spend on food.
@@priley817 Everyone's grocery bill is going up. Plus you save a ton by not eating out this way. Some of my friends go to fast food and it is now like $15 for one meal. I can easily squeeze out $6 a day on carnivore.
Plus you’re saving on medical costs later on!
Always wondered what pork bellies are? Anyone?
I've been living off chuck steaks lately. Here they are around 5 dollars/lb but thankfully I'm only eating about 1.5lbs per day. Air fryer has been my go to, but nothing like a smoked reverse seared steak. I just ate, and now my mouth is watering again. Keep up the great videos!
I love chuck as well! Underrated when cooked and sliced right
What is a reversed seared steak ?
Thanks for a great video. I'm a newbie to this, so this info is invaluable. Found a nice chuck roast that I'm going to bivalve and try the reverse sear. Very interesting to hear how you buy the meat for the week...I'll get back to you when I try it...thanks so much for sharing!
Great video. Appreciate your suggestions.
I wanted to share a recipe of something I have been makin'. I'm on an OMAD and STRICTLY carnivore with Monday all day fasting! It's a 3 day - "fish casserole" kind of creation. Consists of a can of Albacore tuna in spring water, a can of sardines - wild caught in water and a vacuum packed large piece of wild caught alaskan salmon (coho or sockeye) from Trader Joes, all cooked on my outside covered grille. I put the salmon on a foil boat out on the covered grille and while its cookin', I make a foil boat platter with about 20" of foil, folded long way in1/2 and then cup up the outer edge (about an inch) to make a boat. Then scoup in the tuna (after draining water) and the anchovies -drained- and break up it all and stir it up. After the salmon cooks (about 15 minutes) I scoup it into the mixture and break it all up and stir it in. Then I scoup it all into the foil boat and flatten it out and put a couple scoups of beef tallow (fat) on top for oil.Then back in to the grille for about 10 -15 more minutes. But I also make about 6 local free range raw eggs whipped in a bowl and pour it on top and kind of stir it in. In 10 minutes I have a 3 day casserole that I divide in three and last me for 3 meals (days)! It only comes to about $5 per day to eat! It's awesome!!
This was super helpful! Thank you! ✌🏽❤🥩
For a cheap press I use a brick wrapped with a couple sheets of aluminum foil. Works great.
This is great advice. I use an old Geo Metro wrapped in foil but this sounds much easier!
I use a smaller cast iron pan. Get it hot while the other one is preheating.
@@TacoTuesday4 It's good to hear that some one found a use for those things!!
@Hexagon Lexicon What?
@@emmittmatthews8636 Apparently he is worried about aluminum's low melting point lol 🤦♂
Thank you for sharing the information!!!
reverse sear rest time is greatly reduced since the steak had extremely minimal very high temperatures that unevenly heat the steak, which requires resting (which is a temperature/tightness/juices equalization process)
Good tips! The reason to let the steak rest a few minutes after cooking is so the juices can redistribute throughout the steak. I like to put the steaks on a plate and cover with aluminum foil so they retain the heat. After about 5 minutes, viola!
With the reverse search method it's not necessary to rest because you cooked it low and slow, and the sear is done very quickly so it won't affect the steak much.
@@prodigypenn right, the meat is already cooked to the correct temp with low and slow heat…but the searing at the end is intense. The outer parts are dry and crispy and all the moisture is in the middle. If you start cutting into it right away that moisture releases and the outer area can stay tough, IMO. Just a few minutes rest keeps it from drying out. Believe me, I’ve ruined lots of steaks…but this seems to work.
Thank you for the tip on Chuck Roast.
Wow... Thank you so much for all this info.... it is a shame thougth that we don't get to see you...
I can't wait to try this! Thanks for the tip. I just ordered a few slices of chuck roast from a nearby butcher shop. I don't know what you all pay for chuck roast in the US but I'm getting mine for the equivalent of 4 USD per pound. I think that's a pretty decent price.
Chuck roast is $7 a pound at my nearest grocery store
Same in Maine $3.99 a lb. put it in crock pot and slow cook for 6-8 hours, it melts in your mouth
A pro cook once told me that the reason to allow the meat to sit after cooking was to give time for the tissue to relax and lengthen so that it would be a softer and juicier texture. But definitely not too long like 10mins, I usually wait no more than 5mins
I find its more important for larger cuts of meat
I rest a steak as long as I cooked it.
Excellent video, keep them comming.
When you salt the steak, the moisture will come out in about 20 mins. But instead of using a paper towel at that time to dry it, let it sit for another one hour to soak that moisture back to the center. You can leave it overnight in the fridge - on a mesh rack in a tray, obviously.
Salt, mesh rack on a tray, put in the fridge uncovered for 24 hours, it makes a huge difference.
You are right. it really doesn't take 24 hours though, just watch it until the moisture is pulled back in and it's ready to cook. However, you're adding a nice mini aging process which I love and will definitely try on my next chuck.
Why would you take the moisture out just to let it go back in?
@@williamwilson6499
Not only does the moisture go back into the steak but the salt goes with it to help flavor and tenderize the meat.
@@williamwilson6499 the moisture dissolves the salt and draws it into the meat resulting in a perfectly seasoned steak. Also, why would you want the moisture out of the meat--that would only make it dry.
This was really helpful! And I have the exact same toaster oven 😆
New subscriber here. This video is so “well done!” No pun intended 😁
This is great. That's been the biggest struggle for me. I have a hard time finding meat that's cheap enough to justify my diet. At one point in my SAD diet, I was able to get my meals down to $3.50--eating rice, broccoli, and other cheap foods. Now on Carnivore, I need to find creative ways to eat more cheaply. I often eat some steak with some pork to bring down my price per meal.
Great quick vid
I love chuck steak, Ive been doing it for a couple years lol I reverse sear it and throw in the skillet then top with butter afterwards! I thought it was my secret haha. I cook with tallow tho when i put it in the skillet
Love chuck thanks for the tips
If you want a better quality salt than standard kosher you should try baja gold. It is much higher in magnesium and potassium as well as other trace minerals. It is minimally processed and has other benefits. It has a lot more complex flavor than regular kosher salt and I love cooking with it.
I do like chuck steaks a lot they can be very tender. If you seam butcher the roast you can optimize which cut you use for each method. Some of the tough cuts in the chuck can be cooked low and slow. While the more tender is great rare as a steak.
I look forward to more videos. These have been some of the most informative carnivore videos I've seen, especially since I've never been great at cooking meat. Keep it up and the subscribers will come.
I usually try to salt 24hrs in advance of cooking. Apart from that I do what you do. Nice video. Thanks
I do this too! Sometimes 48 hrs wrapped in a clean towel in the fridge. I feel like it kind of dry ages it and makes it way more flavorful.
Excellent! I had no idea you could cook a chuck roast like a steak, thank you!
Im trying to start carnivor diet. I guess i need a air fryer!! This helps greatly. Thanks for sharing.
Interesting idea for the slow oven. I'll have to try that! (If the air fryer thing is genuinely helping people, good for them. but I definitely won't be buying another tiny plastic countertop appliance to have to trash and replace every year or two. I generally like cooking anyway so no bother as if there is any difficulty or confusion or other negatives to doing it by less plastic laden methods.)
I agree, I can’t be bothered with counter cluttering gadgets. A good cast iron pot or pan works wonderful.
Give a Ninja Foodi a try. They're well made and it's great to have the one item to pressure cook, saute, bake, broil, and air fry. I have a few meals now that use multiple functions and it makes it easy to do.
@@DesertILI Hmm… think I’ll have to take a look at it the next time I’m out shopping. Thanks!
@@canadianalien370 I got mine at costco a few years back and it's my goto now. Check out the channel "The Salted Pepper". She does most of her videos around cooking with one.
@@DesertILI thanks 👍
Nice job man!
Oh no, now the price on chuck steak is going to blow up faster than the real estate market, lol!
Your channel is awesome please post more videos.
I was looking forward to that sauce you poured on your steak in the intro. Thought you'd have a recipe or easy steps for something there.
We have been using a needler on tougher cuts,they turn out like fillets practically
Google tells me that Chuck Steak here in the UK is called "Braising Steak". This meat has a lot of connective tissue which needs a great deal more cooking to break down into palatable gelatin.
I know this video is old, but I tried this today. I had been cooking my chicken roasts in the oven for 4 hours. They were alright. The flavor was ok. I sliced a portion of a chuck today into 1/2 - 1 inch steaks and did them in the air fryer for 10 minutes. Delish! Love it cooked this way and I funny have to heat up the house. @eatmeatrepeat come back!
My daughter taught me something new! Take 3 chicken leg quarters ( I've also used drumsticks instead) and put them in a black iron skillet.. rub them with a little ghee, season if you want.. stick them in the oven 400* for 1 hour .. crispy skin, tender meat! It is my new craving😊
Liked and Sub’d. New to carnivore. These tips are fantastic. Thx
Thanks for the nejoyable and informative video. I'll be sure to check out some more and give you a follow!
Great stuff .....I've learned about chuck steaks ...good marbling ....and I'm in love with meat ,and repeat ?
Have you tried the indoor Ninja grill? Amazing accuracy for cooking! Love the idea of the chuck steak... gotta try
Love this idea! Can you link your meat slicer? Thanks!
I just found your channel today... I never see this cut of meat here in Canada. I recently ordered a front quarter of beef from a local butcher and I asked for the chuck to be cut into steaks. When it arrived, all the chuck steaks have bones in them and they are huge in size. Even though I have a large size Air-fryer they were too large to fit into my Cosori air fryer. I cut out the bones and tried it again but it was so tough, it was inedible. So then I put it in the oven for 3 hours at low heat and finally I could eat it. As you can imagine, I got quite a few of those from the quarter beef so I will be eating them for a while.
In Canada the Chuck is commonly cut with bone in, and is called blade roast or chuck blade roast.
I would cut out the chuck eye from the roast and cook that like a normal steak. The rest I will use to either smoke, braise, or thinly slice for stir fry Philly cheese steaks or ground it up for ground beef.
The eye is the most tender part of the roast.
I always thought that chuck steak needed to be braised for ages as it’s so tough.
Tried one in the cast iron skillet looked really good but it was to tough to eat. It looked beautiful but couldn’t chew it. Thanks for your vids and cooking experience.
That’s what I’m saying. I would love to see him eat this, whenever i try a cheap steak cut, i spit half of it out because I’m tired of trying to chew it what am i missing
Normally this cut of meat you have to cook low and slow. Then it falls apart like a roast. I find that it doesn't have a ton of flavor either. I have been getting into smoking meats but have not tried this smoked yet.
Picking the meat with the best marbling at the supermarket helps alot. The difference in chewiness to leaner pieces is big. Alternatively, use a pressure cooker until tender and then sear.
when you are frying your steaks, do u add an oil or butter? I didn't notice u doing that
I'm amazed! How did he know I don't have a meat slicer? Maybe carnivore gives him special powers. Something else I can look forward to 😊
Thank you.
Great video and now I want steak! One word of CAUTION: Please read the label of your steaks/beef before you buy them. There is at least one retail grocery chain (K____r) that adds "natural flavors" to all the beef they sell. I have called them to complain but the CS rep just reads a script "explaining" that their customers like the added flavor--ignoring the fact that I AM a customer and do not like it. Also, they refuse to say what is in the flavoring, stating it as proprietary, but that only means they don't have to disclose the amounts (ratios) of the ingredients, they still should reveal the list. They won't so I don't buy any beef from them anymore. That said, I've been eating chuck steak my entire life (I'm 64) and not only because it's less expensive--I truly love the beefy flavor of it. Like you I slice thick roasts into steaks and I also grind it into hamburger (with my inexpensive meat grinder). Thanks for making me hungry! :)
How creepy!!
This is awesome! I'm just getting into Keto and really doing it more with carnivore. I've never been good at cooking steaks but you're making it seem totally possible!! Thanks!
The only thing I've found is that you have to go through the roast, find all the little bits of 'silver skin' which is tendons, and cut them out. Otherwise, just slicing the roast like you did results in steaks with chewy-ass gristle in practically every bite. But thanks for confirming my view that chuck roast is pound for pound the way to go if you aren't buying ground beef.
Been doing this same thing a while now. Right down to the throwing the frozen steak in the fridge for the next day prep. haha
Chucks are great imo. I prefer them bc of the fat ratio and marbling.
Any link where to order the electric meat slicer?
New sub
Is the oven temperature of 200° F or C please? I live in the UK 🇬🇧 so use centigrade temps thanks
Hi, I am really enjoying and learning a lot form your videos. I do hope you will do more.
Are you an affiliate to the products you cook iwht -eg the small oven and the ninja (cant identify the model) > Cause i would be happy to purchase through your link when I am ready todo so. Cheers
Also, how do you deal with pork, I feel it is not good to undercook it. Be interested in your view point. thanks.
Great idea
I just literally caught myself drooling
No doubt this channel will blow up
Air fryer owner here - never thought to cook a steak in it to save time and mess especially since I'm making so so many steaks 😅.. Will give this a shot - thanks!
Chanel is AMAZING- thank you!
Can anyone recommend a good air fryer? I believe the cheaper ones with Teflon are not healthy. I live in Switzerland.
Do you need to buy a food saver that will seal your steak with a vacuum seal to freeze for any extended period of time? I would imagine that your meat will get freezer burn or not taste right without this method. I have not tried to freeze my steaks yet.
Nice, great idea
The seven bone chuck steak is in my top 3 favorite steaks
Great video!
Mouth watering. I love it.
I like to Sous Vide my steaks at a low temperature then sear them on my case iron pan. Question, what do you eat when you need to jack up your fat intake?
10lb a week, so do you do 2lb/day for 5 days? Do you do something differently on the weekends? I was only aiming at about a lb a day, but also still figuring it out. Going to have to keep the chuck roast thing in mind! I've been trying to find a cut that's manageable, most of the 'affordable stuff' is just lean and also split into tons of little pieces or falls apart its so thin; which makes prep or cooking obnoxious and no longer convenient even though its pretty much my 1 meal.
I get a 2 pack at Sam’s club amazing!!! Been cooking it in crockpot, usually eat for my first meal.
Glad to hear I don’t have to wait to eat, not resting steak tomorrow. I had chuck steak today. I was great and I need to save the money. I’m getting skills with cooking meat.
nice, I use chuck form time to time.I order my meat from a wholeseller by boxes of 15-20kg, liver&heart cost me $AUD5/kg, hanger $17AUD, Wagyu rump 8-9 AUD29, quite a saving compare to the butcher, and I love to have so many choice of cut in my large chest freezer
Smart thinking Damien! There are local butcher markets around here that allow several families/people to buy in on a whole cow in advance for a much cheaper price than buying individual cuts of meat. Problem is not a lot of people in the city have freezers large enough to pack all that meat.
Hey Damien I am in Australia too, can I ask which meat supplier you use? (I'm in NSW)
You just got yourself a new subscriber. I just started my carnivore journey and I feel like I've never cooked before (and I'm an excellent cook). I wake up and go.... ground beef?? Again?? I love ground beef more than myself by I'm looking for a little something else
Wow, just found you. This is an excellent how-to guide. I don't live in the USA, but I just found a supermarket that has chuck roast. I can't wait to try your methods. Assuming the temperatures you mention are Fahrenheit. I'll convert them. Carnivore eating is great, but can get very pricey, so thank you so much for the tips!
I sometimes drink the meat juice off my plate after I eat a steak...so delicious! I hope I can find a chuck roast somewhere nearby...I don't think my regular market has them. Man, I love the carnivore diet...I'm always satisfied and my level of hunger is really reduced. I'm at my ideal weight now too and my headaches are mostly gone as a buttload of foods trigger my headaches and migraines. Win win!
Meat juice 😂
@@johnnymiles8694 - are you a (b)Eat Meat Repeat subscriber? simmer down hoss...
Until you get colon cancer because you have all that meat that's stuck in your colon forever.
I do the same thing and my family thinks I’m crazy 🤣 god bless the cow
so they have other cuts of cow but throw the chuck out ? gotcha
What oil do you use when you cook chuck steak in the third method?
Thanks bud 👍
Is chuck steak called Braising steak in the UK do you Know? I wanna buy the right one
I use garlic salt on both sides..
Thank you! Enjoying my steak right now! Second day carnivore 😁
I live in the uk and I what what cut a meat a chuck roast is called in the UK?
Very good information.
I live in Alaska and cook all my meat on the barbecue outside, including bacon, no mess , dosen't smell up the house and tastes absolutely great.