The problem seems to be at grocery stores that they don't hire/train a BUTCHER... they hire someone (usually a teenager) and just tell them to chop this into 1.5" slices. I have not had a well-trimmed piece of meat from a grocery store in YEARS. Great content. Hopefully, people are watching and realize that what you're teaching here is going to save them big $$$ and get them better quality!
At least in CA, butchers are unionized, like electricians, plumbers, HVAC, etc. We all had to go thru an apprenticeship, everybody I listed. In my case I was an electrician, 5 years apprenticeship, under supervision. I worked in power plants, million dollars projects, hospitals which have their own code. These project never used non-union workers. Never worked in a residency. Being a butcher is not telling a teenager to chop meat in 1.5". It seems to me that for you the vast majority of workers, and companies are all cheaters. There are millions of companies and workers that have character, and are honesty. You really do not know what you are talking about. '.
I spent 46 years in retail grocery. It was amazing to me just how little the customers knew about meat cuts. I would always try to help them if I had the chance. I remember stopping a young woman from buying a bottom round steak to grill. She was looking to get "the one with the least amount of fat".
We buy from a work friend who raises steers. He will raise them to around 1200lbs, which gets us around 600 on the hoof. He only pasture feeds them, no silage. People would not believe the difference in taste.
I was thinking they should at least have a poster that explains "choice" from "select" or "prime" or whatever. These days, there could easily be a video monitor blasting the features of slow roasting a "rump". Learning to cook real food from acratch is right up there. Real sense of accomplishment when you get it right.
I'm 65, and I knew nothing about choice, prime, select, that fat was good, or different cuts of meat were more tender, until about 2 months ago I used to cut every gram of fat off & throw it away, angry that I had to pay for it.
Best thing about Publix is that you can ask the butcher to trim the meat after you have selected the ones that you like. They are always very accommodating. Not only that, they will reweigh and reprice AFTER they have finished trimming so as not to screw you on the price.
Most in store butchers will do the same for you. I sometimes buy Chuck roast on sale for less than hamburger and ask them to grind it for me. Better burger, less money. Winning!
ЕЕЕттЛОЛол India has ignored US threats and is accepting tankers from a Russian state-owned company under sanctions. And he is not afraid of American sanctions against himself. Which the United States has already threatened anyone who dares to work with substation vessels and companies associated with Russia. The United States remains alone in facing its economic and political problems. No one listens to the USA anymore.
@@ButcherWizard THANK YOU FOR THE VIDEOS- IM NEW TO THE WHOLE MEAT INDUSTRY, YOUR VIDEOS HELP-CAN YOU PERHAPS MAKE A VIDEO WHARE YOU SHOW WHATS CUTS CAN COME FROM WHICH PARTS OF THE CARCASS
I know everybody loves filet mignon but for my dollar I'm choosing ribeye every time, its flavorful and juicier than a filet and its just more enjoyable to eat. The fat cap on a ribeye is the best part of a ribeye and I like at least a 1 1/2 to 2 inches thick steak cooked at medium rare. YumYum!
ОкОк India has ignored US threats and is accepting tankers from a Russian state-owned company under sanctions. And he is not afraid of American sanctions against himself. Which the United States has already threatened anyone who dares to work with substation vessels and companies associated with Russia. The United States remains alone in facing its economic and political problems. No one listens to the USA anymore.
This is why I stopped buying steaks at the grocery store and started going to a standalone butcher shop. Maybe next do a comparison of butchers in the area! Love the channel!
Exactly - I always go to a proper butcher's - never buy fresh meat at a supermarket as the quality is poorer and (one way or another) you will get ripped off.
As a Meat Cutter Apprentice at Publix, I was appalled to hear that Publix for some stupid reason requires that you leave the silverskin on filet migon. Luckily I always take it off becuase no one likes a tough steak.
I have learned so much watching your channel about processing and evaluating cuts of meat. You keep your videos short and to the point. I like that so much better.
Just ran into your channel today. I always thought I knew some decent knowledge about steaks but nope! Thank you for all the great knowledge. Subscribed!
Hello from Australia! I love your videos! #4, #2, and #6 please and thankyou! Although!!!!! I watch your videos, and have bought a boning knife, as suggested and I cut my own rib eyes now!
I am trying to learn from you. When I see a steak I do not know part is round. Someone said they are amazed by this. Without this video it is difficult to know all this. Many years ago we went to a butcher shop. Great meat and they helped me. Now if you ask, many times the answer is “we sell a lot of this”. Thank you sir for making these videos. I have been guilty of cutting off some fat. Mary
I’ve been around the horn a long time. Unfortunately, in my experience there are very few meat retailers & butchers that don’t slip in the runts. Appreciate your videos
Nice video thanks for sharing! I can't teach you every thing I know about buying a good steak, so I will just give you a couple pointers. 1. Always think Angus. 2. Take your index finger and push it in to the steak you are considering buying. If you feel resistance do not buy that steak! Using your index finger, a tender steak will feel like mush with little to no resistance. And because steak is muscle, tough muscle equals tough steak. And of course you are always looking for a good amount of snow flake fat on any steak as fat equals flavor, not tenderness, but flavor.
I have one meat tip. If you use hamburger, Walmart's quality is extremely consistent. If you find a grind you like, be it 80/20 chuck, 90/10 sirloin or whatever, you can count on it being exactly the same from purchase to purchase. I am sure Walmart gets its ground beef from independent regional suppliers but Walmart is a discerning buyer. They contract for something, if it isn't exactly what they contracted for, the supplier doesn't get paid. Another thing with Walmart is that you can buy large rolls and save considerably on the unit price. For 80/20 chuck, the saving is $1.76 a pound between a one-pound package and a five-pound roll. In my case, the five-pound roll could last me six weeks. So what? I break it up into 3/4-pound packages and they go in the freezer.
My grandfather was a chef so I learned a lot about meat cuts when I was a child. Binge watching you now is bringing back a LOT of Grandpa's teaching! One thing when I relocated to the foothills from the SF Bay Area is seeing so much 'tri-tip'! This is new to me, embarrassingly enough, as I had never even HEARD of tri-tip as a cut of meat as a child! What was it called before?! I lost my boning knife during a move and now will invest in both of the knives you recommend! Thanks for such GREAT content!
Tri tip is so tasty! And it’s super underrated. I moved from the California valley to the Midwest and can find lots of excellent deals on tri tip~ $7 lb
The delmonico cut ribeye. The two that were thinner have great cap as well. Many prefer that cut. Agree more cap is better. That also means less eye. Another way to tell.
Love your channel and have been totally geeking out. Got a question though as I see you trimming fat off your steaks. Why would someone cut that off when it gives flavor? Maybe cut it off after is cooked? I know you grind it but isn’t it important to leave a little? Also for ignorant people like me can you show close up the difference between the fat and the silver skin? I want to start buying in bulk too! Got two knives you recommended being delivered today btw! Thanks for all your useful knowledge!!
The amount of fat that one removes is totally up to you. That is one of the great things about cutting your own steaks. You have control over how thick or thin, how much fat is left on or removed. Thank you for the thoughtful comment and for watching.
All Walmart store's steaks come from various Tyson processing plants and taken to Sherman, TX, to be cut and packaged. I used to drive for Tyson. I now drive for a large grocery supplier that has some of its own stores. They tried to sell steaks that were already butchered by a processing plant as a cost cutting effort. They stopped doing that and rehired the butchers because meat quality was low and sells plummeted. Off topic, Wright Brand bacon and Walmart thick cut bacon is the same. It is made in Vernon, TX, from pork brought in from various pork processing plants.
I understand what you are saying about steak #3. But doesn't it have much more marbling than steak #6? I think I would pick #3 because of the marbling - and just enjoy my tender juicy NY / sirloin combo.
After awhile of buying you’ll develop your own preferences. From the price standpoint you are getting a little washed though buying a certain amount of sirloin at strip prices. I personally dont mind some sirloin in there, especially if the marbling is good
i work for Safeway in the meat department. I am the primary meat wrapper. every morning i do the markdowns where i examine the meat counter put a markdown coupon of 30 or 50% off everything that is going to expire for sale that day. I pull the markdowns off the shelf and put them in the markdown area. Typically I put 50% the meats i think might be hard to sell or if the meat is starting to look KNARLY. I get all my meats for half price because when I'm done i just pick out what i want to buy and put it aside to purchase on my break. Works out good since i am mostly on a carnivore diet. At Safeways we have meat cutters and some of them do an awesome job. The newer meat cutters i feel should be coached more than what they get for training to me doesn't seem like enough. A Journeyman meat cutter makes like around 28 dollars an hour, actually it might be 30 now. It does keep going up to somewhat keep up with the rapid inflation; Not bad for working in a grocery store!!! as a meat wrapper i make 21 an hour
i´m from Sweden and have worked in the meet business, I would pic the ones you didn't like, 1, 3 and 5 just because it have the most fat. I would trimmed the beef my self and give my dog the trimming parts.
According to Channel 4 programme in UK, you can buy human laboratory grown meat. Could you tell the differences between beef steak and human steak? Please tell me how as I don't want to be canibal.
thank you, some really great points here! I’ve wondered what that other piece was in strip steaks and would buy if the marbling was the best of the selection Q: are the less-pronounced caps tougher than more-pronounced? (you specifically sat “more-pronounced” for ribeye cap, and i have been looking for *biggest* caps)
My Grandfather was a butcher in milwaukee during the great depression and made $15 a week but took great pride in his work while people making $15-20 an hour can't trim a steak properly.
I never paid more than 9.99 a pound for any steak buy bulk and trim it yourself just need to know. Ps nobody ever talks about Chuck steak the price went through the roof wonder why bone and fat is where it’s at just have to know about it
Great video- please do more beginner coking. My hubby just started eating red meat after never have eaten it for 63 years. I am cooking steaks and burgers but I do not know how to control the grill. Lid up/lid closed/ high? Medium heat? how long? I love your channel!!!!
I use a Weber spirit grill. I like to cook 1" thick (maybe 3/4) NY strip steaks on the grill. I preheat the grill on max for 5 minutes or so and then put the steak on for 3:45 minutes a side. The grill stays closed. When you are done, let them rest 4-5 minutes before slicing them up... To pre-season, I coat steaks with olive oil. I then generously salt and garlic powder them... I then sprinkle a little pepper on each side... Good Luck!
If you want to cook the perfect steak that is 1.5 - 2 inches thick you need to finish it in a 400 to 450 degree oven after crusting the outside. That's how it's done in fine restaurants.
Depends upon its thickness. For 1 to 1.5 inches perhaps 4 to 5 minutes but best to use a thermometer to test the internal temperature. 120ish for med rare. Then remove from oven and sure to let it rest 10 minutes before slicing to retain its juice. If the steak is thin then don't put it in the oven. Best to use thicker steaks. Check out Chef Jean Pierre on youtube... you will become a master chef.
Not matter what meat get still frightening the price per kg and even though Australia big meat producer most of our best beef exported and we get scraps left for domestic market.But with most meats over 20 a kg now cheap cuts a thing of the past.Even lamb is $12 a kg now which used to be rib eye price but now over 30.
I noticed that the sound quality in your video is echoing quite a bit. It can be quite challenging for viewers to listen to videos that are recorded in a spacious room. To avoid this, it's essential to do a sound check before recording a video.
Great video. I am not sure if this is right, but I often see meat labeled as choice or select, in a grocery store, which is pretty heavily marbled. I always choose these thinking the store got the meat mixed up? How does this happen. Thanks again.
since the fda removed country of origin from labels it's a crap shoot, it invalidates lots of quality steaks. what cattle are fed contribute to that quality. USDA MEANS LITTLE IN THAT SENSE! my store use to separate Mexican meat from USA steaks, 3 to 5 bucks for Mexican raised verse 14 to 18 a pound for New York strip.
ribeye needs spinalus or pass. Safeway sells porterhouse as tbone. Just look them over. Pick the ribeye with the biggest spinalus an the tbone with the biggest filet.
Great Video to help customers choose - You rightly talk about the levels of trim, which is very important - Fillet with chain on and silverskin etc For the NY Strip with top sirloin on in the UK and Europe we would call that a nerve end sirloin steak - That muscle above the central nerve (gristle) we would call tail end of the rump - NEVER choose nerve end steaks, that gristle is inedible I think you should do another video about the quality of the beef - so avoiding purple/dark meat caused by pre-slaughter stress - how to identify the younger animals from the open grain or close grain - also indicate the breed sizing fo things like fillets - ie a steak cut from a 5lb fillet is a very different size round from a 6.5lb fillet Great video - thanks for sharing buddy
Who here can afford those kinds of steak prices??? My limit is around $7 lb for the stuff on sale at Save-a-Lot, punch it many times with my 48 knives tenderizing meat piercer, soak in some marinade for a while, just plain good.
Hi. So at 1:48 you're showing 2 ribeyes, ribeyes A on the left and another 2 ribeyes on the right, ribeyes B. Ribeyes A seem to have a tail, an eye and a sinalis. Whereas Ribeyes B seem to have a tail, an eye, a sinalis minor and a sinalis. So is a larger sinalis better than a steak with a sinalis minor and a sinalis ?
Interesting. I will only by prime or American wagyu at this point in my eating life. Tried Japanese wagyu but it was like eating a sponge soaked in oil.
Buy a lav mic. Camera mics are less.... Enjoyable content. With love..🍺 (You have great "one to one rapport", which means you talk directly to the viewer as a person).
I agree. Too many markets leave silverskin on, odd pieces of small bone or cartilage, and way too much fat left on. Cuts are wrong or are badly cut. This is why I go to a real butcher.
OMG! $14.99 per pound for rib eyes? Outrageous. I get mine for $5.99 to $6.99 a pound in NE Ohio. Also, I would've bought the ones on the right. Yes, it's about the meat you start with, but just as importantly is the fire you finish them with. Nice vid, but I can't imagine what it must be like to pay that much for beef.
Stop going to these big box stores if you want to truly enjoy your steaks, Go to your trusted local butcher, pay the price, enjoy every last bit of your steak, support family run small businesses. Are they a bit more expensive ? They might be , but you can eat red meat a little less often but have the best when you do.
Supermarkets operate on small profit margins with (hopefully) high volume. Labor is the biggest cost, so they don`t take the time to trim the silver skin of filet mignons. The price is lower with it on as well. Most of them don`t trim the chain off for the same reason with a price that reflects the trim level. Stores that have a full service meat counter will usually trim steaks much better than the steaks in the regular meat counter with a price per lb. that reflects the better trim. You get what you pay for usually. Eat`n ain`t cheap.
I hate ribeyes. To much fat. I don't like to fight through a steak to get to a bite of meat. I have to throw away half of it. By the time I cut through all the fat and get to the meat I have a steak the size of a small filet mignon. Not worth it. Give me a new York strip or a filet mignon or even a nice sirloin, but u can have that crap ribeye.
Man is doing a service but the videography has much room for improvement. Much of the time he is referring to features while the steak is very poorly positioned to make out what he is referring to. He'll bring the steak up to the camera for a moment or two and then lay it down. I lost count of the number of times he describes a feature while looking down at it or straight out to the camera. Meanwhile the feature he is referring cannot really be properly made out. The shots over his shoulder or down on the scale are very much better.
9:00 #2 filet without the chain
#4 ribeye with the well-defined cap
#6 strip without the sirloin
Thanks, Butcher Wizard! 👍
The problem seems to be at grocery stores that they don't hire/train a BUTCHER... they hire someone (usually a teenager) and just tell them to chop this into 1.5" slices. I have not had a well-trimmed piece of meat from a grocery store in YEARS. Great content. Hopefully, people are watching and realize that what you're teaching here is going to save them big $$$ and get them better quality!
At least in CA, butchers are unionized, like electricians, plumbers, HVAC, etc. We all had to go thru an apprenticeship, everybody I listed.
In my case I was an electrician, 5 years apprenticeship, under supervision. I worked in power plants, million dollars projects, hospitals which have their own code. These project never used non-union workers. Never worked in a residency. Being a butcher is not telling a teenager to chop meat in 1.5". It seems to me that for you the vast majority of workers, and companies are all cheaters. There are millions of companies and workers that have character, and are honesty.
You really do not know what you are talking about.
'.
Yes, I do. You can deny MY experience all you want... you have no experience with MY LIFE. @@spoodad3850
Yep I retired from a supermarket after 17 years there and the guy that took over had never held a knife in his life
What store are we talking about? i work for safeways and we have meat cutters and meat wrappers.
I spent 46 years in retail grocery. It was amazing to me just how little the customers knew about meat cuts. I would always try to help them if I had the chance. I remember stopping a young woman from buying a bottom round steak to grill. She was looking to get "the one with the least amount of fat".
We buy from a work friend who raises steers. He will raise them to around 1200lbs, which gets us around 600 on the hoof. He only pasture feeds them, no silage. People would not believe the difference in taste.
@@insideoutsideupsidedown2218 Yur Blessed that Corporate juggernauts hadn't bought him out. 600lbs is lotsa Beef. Safe travels brudders and sisters
I was thinking they should at least have a poster that explains "choice" from "select" or "prime" or whatever. These days, there could easily be a video monitor blasting the features of slow roasting a "rump". Learning to cook real food from acratch is right up there. Real sense of accomplishment when you get it right.
I spent 30 years in butchery and I was amazed how little supermarket managers and line managers knew about butchery
I'm 65, and I knew nothing about choice, prime, select, that fat was good, or different cuts of meat were more tender, until about 2 months ago
I used to cut every gram of fat off & throw it away, angry that I had to pay for it.
Best thing about Publix is that you can ask the butcher to trim the meat after you have selected the ones that you like. They are always very accommodating. Not only that, they will reweigh and reprice AFTER they have finished trimming so as not to screw you on the price.
I though to share the best method for cooking a New York Strip Steak : ua-cam.com/video/LSifXc8gGsc/v-deo.html
Most in store butchers will do the same for you. I sometimes buy Chuck roast on sale for less than hamburger and ask them to grind it for me. Better burger, less money. Winning!
@@GarysBBQSupplies should I tip them for doing this?
@@johnsonbrotherssports1067 It never hurts to make friends with your local neighborhood Butcher! :)
ЕЕЕттЛОЛол
India has ignored US threats and is accepting tankers from a Russian state-owned company under sanctions. And he is not afraid of American sanctions against himself. Which the United States has already threatened anyone who dares to work with substation vessels and companies associated with Russia. The United States remains alone in facing its economic and political problems. No one listens to the USA anymore.
I really appreciate all the effort that you go through to help us understand the cost savings on meat cuts and quality. Thank you!
Thanks for watching
@@ButcherWizard THANK YOU FOR THE VIDEOS- IM NEW TO THE WHOLE MEAT INDUSTRY, YOUR VIDEOS HELP-CAN YOU PERHAPS MAKE A VIDEO WHARE YOU SHOW WHATS CUTS CAN COME FROM WHICH PARTS OF THE CARCASS
I know everybody loves filet mignon but for my dollar I'm choosing ribeye every time, its flavorful and juicier than a filet and its just more enjoyable to eat. The fat cap on a ribeye is the best part of a ribeye and I like at least a 1 1/2 to 2 inches thick steak cooked at medium rare. YumYum!
ОкОк
India has ignored US threats and is accepting tankers from a Russian state-owned company under sanctions. And he is not afraid of American sanctions against himself. Which the United States has already threatened anyone who dares to work with substation vessels and companies associated with Russia. The United States remains alone in facing its economic and political problems. No one listens to the USA anymore.
This is why I stopped buying steaks at the grocery store and started going to a standalone butcher shop. Maybe next do a comparison of butchers in the area! Love the channel!
Exactly - I always go to a proper butcher's - never buy fresh meat at a supermarket as the quality is poorer and (one way or another) you will get ripped off.
Between the two wagu cuts, the one with the sirloin looked like it had better marbling, the other didn't look like a high quality wagu marble
As a Meat Cutter Apprentice at Publix, I was appalled to hear that Publix for some stupid reason requires that you leave the silverskin on filet migon. Luckily I always take it off becuase no one likes a tough steak.
Silver skin is my biggest pet peeve with pre cut steaks. Thanks for watching.
If other meat cutters produce less 'waste' and your percentage is significantly different from theirs, the company will notify you promptly.
Great Jesus, I always talk with the pitchers at my local Publix. Lots of respect for your trade.
Everytime in walmart the meat area looks super picked over and undesirable
They charge by the pound, so they get you for the weight of the silver skin, and/or it's quicker not to take it off....likely.
I have learned so much watching your channel about processing and evaluating cuts of meat. You keep your videos short and to the point. I like that so much better.
Thanks for watching
Just ran into your channel today. I always thought I knew some decent knowledge about steaks but nope! Thank you for all the great knowledge. Subscribed!
Thanks for sharing the knowledge. Easy to comprehend to not get screwed at the stores.
Hello from Australia! I love your videos!
#4, #2, and #6 please and thankyou!
Although!!!!! I watch your videos, and have bought a boning knife, as suggested and I cut my own rib eyes now!
I am trying to learn from you. When I see a steak I do not know part is round. Someone said they are amazed by this. Without this video it is difficult to know all this. Many years ago we went to a butcher shop. Great meat and they helped me. Now if you ask, many times the answer is “we sell a lot of this”. Thank you sir for making these videos. I have been guilty of cutting off some fat. Mary
I’ve been around the horn a long time. Unfortunately, in my experience there are very few meat retailers & butchers that don’t slip in the runts. Appreciate your videos
Nice video thanks for sharing! I can't teach you every thing I know about buying a good steak, so I will just give you a couple pointers. 1. Always think Angus. 2. Take your index finger and push it in to the steak you are considering buying. If you feel resistance do not buy that steak! Using your index finger, a tender steak will feel like mush with little to no resistance. And because steak is muscle, tough muscle equals tough steak. And of course you are always looking for a good amount of snow flake fat on any steak as fat equals flavor, not tenderness, but flavor.
I have one meat tip. If you use hamburger, Walmart's quality is extremely consistent. If you find a grind you like, be it 80/20 chuck, 90/10 sirloin or whatever, you can count on it being exactly the same from purchase to purchase. I am sure Walmart gets its ground beef from independent regional suppliers but Walmart is a discerning buyer. They contract for something, if it isn't exactly what they contracted for, the supplier doesn't get paid. Another thing with Walmart is that you can buy large rolls and save considerably on the unit price. For 80/20 chuck, the saving is $1.76 a pound between a one-pound package and a five-pound roll. In my case, the five-pound roll could last me six weeks. So what? I break it up into 3/4-pound packages and they go in the freezer.
Just subscribed, first time watching. Just this video is like a mini class in steak selection. Gracias!
Really good information. Thank you.
My grandfather was a chef so I learned a lot about meat cuts when I was a child. Binge watching you now is bringing back a LOT of Grandpa's teaching! One thing when I relocated to the foothills from the SF Bay Area is seeing so much 'tri-tip'! This is new to me, embarrassingly enough, as I had never even HEARD of tri-tip as a cut of meat as a child! What was it called before?! I lost my boning knife during a move and now will invest in both of the knives you recommend! Thanks for such GREAT content!
Tri tip is so tasty! And it’s super underrated. I moved from the California valley to the Midwest and can find lots of excellent deals on tri tip~ $7 lb
Ko
I’ve got so many trades under my belt ! Starting off on this is really hard not sure if I want to do it.
I think # 4 stake is the best ... Thank you for excellent presentation and education for dummies!!!
The delmonico cut ribeye. The two that were thinner have great cap as well. Many prefer that cut. Agree more cap is better. That also means less eye. Another way to tell.
I learned so much! Thank you!
4
I’m learning a lot. Thanks for the video!!
Good video! I always look for the biggest rib cap on a ribsteak or biggest filet on a porterhouse. Schlub!!
They probably don't bother trimming silverskin to save time and add weight cost
Love your channel and have been totally geeking out. Got a question though as I see you trimming fat off your steaks. Why would someone cut that off when it gives flavor? Maybe cut it off after is cooked? I know you grind it but isn’t it important to leave a little? Also for ignorant people like me can you show close up the difference between the fat and the silver skin? I want to start buying in bulk too! Got two knives you recommended being delivered today btw! Thanks for all your useful knowledge!!
The amount of fat that one removes is totally up to you. That is one of the great things about cutting your own steaks. You have control over how thick or thin, how much fat is left on or removed.
Thank you for the thoughtful comment and for watching.
All Walmart store's steaks come from various Tyson processing plants and taken to Sherman, TX, to be cut and packaged. I used to drive for Tyson.
I now drive for a large grocery supplier that has some of its own stores. They tried to sell steaks that were already butchered by a processing plant as a cost cutting effort. They stopped doing that and rehired the butchers because meat quality was low and sells plummeted.
Off topic, Wright Brand bacon and Walmart thick cut bacon is the same. It is made in Vernon, TX, from pork brought in from various pork processing plants.
Very informative, Thank-You!
I understand what you are saying about steak #3. But doesn't it have much more marbling than steak #6? I think I would pick #3 because of the marbling - and just enjoy my tender juicy NY / sirloin combo.
I had same question. Marbling vs thickness hmmmm
After awhile of buying you’ll develop your own preferences. From the price standpoint you are getting a little washed though buying a certain amount of sirloin at strip prices. I personally dont mind some sirloin in there, especially if the marbling is good
What about flavor profile and texture from cows that have been pregnant vs cows that have not? Can you expand on that?
Mostly personal preference. I agree on the nerve steak and a few other points
Very informative. Thank you.
i work for Safeway in the meat department. I am the primary meat wrapper. every morning i do the markdowns where i examine the meat counter put a markdown coupon of 30 or 50% off everything that is going to expire for sale that day. I pull the markdowns off the shelf and put them in the markdown area. Typically I put 50% the meats i think might be hard to sell or if the meat is starting to look KNARLY. I get all my meats for half price because when I'm done i just pick out what i want to buy and put it aside to purchase on my break. Works out good since i am mostly on a carnivore diet. At Safeways we have meat cutters and some of them do an awesome job. The newer meat cutters i feel should be coached more than what they get for training to me doesn't seem like enough. A Journeyman meat cutter makes like around 28 dollars an hour, actually it might be 30 now. It does keep going up to somewhat keep up with the rapid inflation; Not bad for working in a grocery store!!! as a meat wrapper i make 21 an hour
i´m from Sweden and have worked in the meet business, I would pic the ones you didn't like, 1, 3 and 5 just because it have the most fat. I would trimmed the beef my self and give my dog the trimming parts.
5
According to Channel 4 programme in UK, you can buy human laboratory grown meat. Could you tell the differences between beef steak and human steak? Please tell me how as I don't want to be canibal.
Man..are you for real?
thank you, some really great points here!
I’ve wondered what that other piece was in strip steaks and would buy if the marbling was the best of the selection
Q: are the less-pronounced caps tougher than more-pronounced?
(you specifically sat “more-pronounced” for ribeye cap, and i have been looking for *biggest* caps)
ever hear of carnavoir diet. ? yummy . this info will make to better. thanks
Love this Channel Very Very Constructive.
I appreciate that!
A, because of marbling
My Grandfather was a butcher in milwaukee during the great depression and made $15 a week but took great pride in his work while people making $15-20 an hour can't trim a steak properly.
I love this video. Thank you!
I never paid more than 9.99 a pound for any steak buy bulk and trim it yourself just need to know. Ps nobody ever talks about Chuck steak the price went through the roof wonder why bone and fat is where it’s at just have to know about it
8:47 the Meathead is the schlub
No sound? Here in the phil
I always go to my local butcher for excellent steaks. More expensive but well worth it!
Great video- please do more beginner coking. My hubby just started eating red meat after never have eaten it for 63 years. I am cooking steaks and burgers but I do not know how to control the grill. Lid up/lid closed/ high? Medium heat? how long? I love your channel!!!!
If it's a Webber, Direct heat to sear the meat in direct heat to cook it. The best advice I can give you off the fly.
I use a Weber spirit grill. I like to cook 1" thick (maybe 3/4) NY strip steaks on the grill. I preheat the grill on max for 5 minutes or so and then put the steak on for 3:45 minutes a side. The grill stays closed. When you are done, let them rest 4-5 minutes before slicing them up... To pre-season, I coat steaks with olive oil. I then generously salt and garlic powder them... I then sprinkle a little pepper on each side... Good Luck!
If you want to cook the perfect steak that is 1.5 - 2 inches thick you need to finish it in a 400 to 450 degree oven after crusting the outside. That's how it's done in fine restaurants.
Depends upon its thickness. For 1 to 1.5 inches perhaps 4 to 5 minutes but best to use a thermometer to test the internal temperature. 120ish for med rare. Then remove from oven and sure to let it rest 10 minutes before slicing to retain its juice. If the steak is thin then don't put it in the oven. Best to use thicker steaks. Check out Chef Jean Pierre on youtube... you will become a master chef.
Not matter what meat get still frightening the price per kg and even though Australia big meat producer most of our best beef exported and we get scraps left for domestic market.But with most meats over 20 a kg now cheap cuts a thing of the past.Even lamb is $12 a kg now which used to be rib eye price but now over 30.
Were I live (Canada), lamb was always more expensive than steak, until recently ...
I noticed that the sound quality in your video is echoing quite a bit. It can be quite challenging for viewers to listen to videos that are recorded in a spacious room. To avoid this, it's essential to do a sound check before recording a video.
My sound is getting better with the new videos. Thanks for watching
2,4 & 6
thanks for all the info, one for the people.
I buy all my steak at the Sunoco Mini- Mart.
Great video. I am not sure if this is right, but I often see meat labeled as choice or select, in a grocery store, which is pretty heavily marbled. I always choose these thinking the store got the meat mixed up? How does this happen. Thanks again.
Select is the next step down from choice.
I don't know man, I had American Wagyu Top Sirloin tonight for dinner, and it was pretty delicious.
Great video and info, thanks.
since the fda removed country of origin from labels it's a crap shoot, it invalidates lots of quality steaks. what cattle are fed contribute to that quality. USDA MEANS LITTLE IN THAT SENSE! my store use to separate Mexican meat from USA steaks, 3 to 5 bucks for Mexican raised verse 14 to 18 a pound for New York strip.
Boy is that ever true. They're evil as are all abc agencies in this country.
Aren't steaks packaged in WHITE trays "select?" The BLACK trays "choice?"
ribeye needs spinalus or pass. Safeway sells porterhouse as tbone. Just look them over. Pick the ribeye with the biggest spinalus an the tbone with the biggest filet.
B All day long - off the chuck end!
Steak 4
I like Chuck Eye steak the best You can't F**K it up If you overcook one, they are still tender and very flavorful
His shirt is like shrink wrap on him
If you can afford it anymore
I wish he would have shown the top sirloin identifier better.
Great Video to help customers choose - You rightly talk about the levels of trim, which is very important - Fillet with chain on and silverskin etc
For the NY Strip with top sirloin on in the UK and Europe we would call that a nerve end sirloin steak - That muscle above the central nerve (gristle) we would call tail end of the rump - NEVER choose nerve end steaks, that gristle is inedible
I think you should do another video about the quality of the beef - so avoiding purple/dark meat caused by pre-slaughter stress - how to identify the younger animals from the open grain or close grain - also indicate the breed sizing fo things like fillets - ie a steak cut from a 5lb fillet is a very different size round from a 6.5lb fillet
Great video - thanks for sharing buddy
Who here can afford those kinds of steak prices???
My limit is around $7 lb for the stuff on sale at Save-a-Lot, punch it many times with my 48 knives tenderizing meat piercer, soak in some marinade for a while, just plain good.
Hi. So at 1:48 you're showing 2 ribeyes, ribeyes A on the left and another 2 ribeyes on the right, ribeyes B. Ribeyes A seem to have a tail, an eye and a sinalis. Whereas Ribeyes B seem to have a tail, an eye, a sinalis minor and a sinalis. So is a larger sinalis better than a steak with a sinalis minor and a sinalis ?
Living in western Canada, cattle country, your steaks are easily twice the thickness of any steak I can find in any grocery store in my area.
$2.85 is not what was lost in value, as you didn’t consider the value of the sirloin piece.
Still a rip-off though (illegal?).
Interesting. I will only by prime or American wagyu at this point in my eating life. Tried Japanese wagyu but it was like eating a sponge soaked in oil.
Buy a lav mic. Camera mics are less.... Enjoyable content. With love..🍺 (You have great "one to one rapport", which means you talk directly to the viewer as a person).
I agree. Too many markets leave silverskin on, odd pieces of small bone or cartilage, and way too much fat left on. Cuts are wrong or are badly cut. This is why I go to a real butcher.
I like eat steak and love your videos ❤ thank you for sharing 👍👍👍
Thanks for watching
OMG! $14.99 per pound for rib eyes? Outrageous. I get mine for $5.99 to $6.99 a pound in NE Ohio.
Also, I would've bought the ones on the right. Yes, it's about the meat you start with, but just as importantly is the fire you finish them with.
Nice vid, but I can't imagine what it must be like to pay that much for beef.
But how much was top sirloin costing?
I love the silverskin!
Excuse me, but there are some of us who have NEVER heard the term "SILVER SKIN".......and what the hell is a "RIBEYE CAP" ??
The Bearded Butchers have a great tutorial on UA-cam on all the cuts.👍
Lol
A
2,4, and 6
There cannot be sirloin on a new yourk strip unless u tape or glue it on
love this channel
Stop going to these big box stores if you want to truly enjoy your steaks,
Go to your trusted local butcher, pay the price, enjoy every last bit of your steak, support family run small businesses.
Are they a bit more expensive ?
They might be , but you can eat red meat a little less often but have the best when you do.
Thank You Sir.
Thank you so very much!
4 2 6 best cuts
very informative thx
BUT, how much is the top sirloin cost per Lb. then show us the difference.
Immediately subbed
Thanks , enjoy ....
What happened to Select? Just curious
Tenderloin chain makes delicious chili. Just trim out most of the fat and dice it up.
Supermarkets operate on small profit margins with (hopefully) high volume. Labor is the biggest cost, so they don`t take the time to trim the silver skin of filet mignons. The price is lower with it on as well. Most of them don`t trim the chain off for the same reason with a price that reflects the trim level. Stores that have a full service meat counter will usually trim steaks much better than the steaks in the regular meat counter with a price per lb. that reflects the better trim. You get what you pay for usually. Eat`n ain`t cheap.
I hate ribeyes. To much fat. I don't like to fight through a steak to get to a bite of meat. I have to throw away half of it. By the time I cut through all the fat and get to the meat I have a steak the size of a small filet mignon. Not worth it. Give me a new York strip or a filet mignon or even a nice sirloin, but u can have that crap ribeye.
Man, I see the marbling in the “waghu” and immediately grab it.
INTRAmuscular fat - fat distributed THROUGH each muscle (marbling). INTERmuscular fat - thick fat between the muscles.
Thanks BW! I do not want to be a "Steak Shlub" Peace! ☮
Man is doing a service but the videography has much room for improvement. Much of the time he is referring to features while the steak is very poorly positioned to make out what he is referring to. He'll bring the steak up to the camera for a moment or two and then lay it down. I lost count of the number of times he describes a feature while looking down at it or straight out to the camera. Meanwhile the feature he is referring cannot really be properly made out. The shots over his shoulder or down on the scale are very much better.