@@brettwheeler7753where do you live? Today I bought bone in ribeye at HEB $10.99 for USDA Choice-not even the best grade. I do know that there are varying prices from store to store with HEB. I’m in San Antonio,Tx.
As a beef rancher, I love watching videos like this! The best buy is to order a half beef. Where I live it comes out to just under $5 per pound for every cut of meat YOU want. And you can ask for any extra beef fat to be wrapped for you.
Sausage cooking tip. I like to cook sausages in a covered pan with a bit of water. The steam will cook them through very evenly. Then pour off the liquid to brown them. They’ll crisp nicely on the outside but stay moist inside from the steaming.
35+ years ago there was an elderly man who owned a butcher shop that was also famous for their sausages. I bought some and was paying and the old man asked how I was cooking them. "On the grille" I responded, he was a little upset at my response and said" you want burnt sausage?" He said the "right way" to prepare sausage was to steam them first and then saute or grille them, I have been using that method ever since, always tastes great and only takes 5-10 extra minutes. The steaming keeps the sausage from drying out or burning on the grille.
That's the only way I cook them too. Just a few minutes, not swimmig in water, just a quarter in or so, even let it cook off then saute or take to the grill
I just found a budget friendly carnivore hack! We found dry aged beef fat from a local supplier for $0.75 / lb. I cut it into very thin slices and fry it like pork cracklins. They are super delicious and inexpensive.
@chaccaron4321 The fat trimmings from the cuts still have a minimal amount of meat on them. Next week I am planning on having a live conversation on my UA-cam channel to discuss my automotive, farm, and carnivore goings on. I will put up a community post ahead of time.
Bella, you've never looked better, but tell that S&BGuy to stop cooking your steaks in teflon! Making it extra-hot is hazardous to your health, so switch to cast iron or rolled steel, okay?
Look up ketogenic woman recipe for pemican & for jerky. Really easy & you can do them with 90/10 ground beef & suet (for pemican). VERY BUDGET FRIENDLY
I found all my leg cramps went away when I significantly increased my water, I had them so badly I though I was going to have to give up on carnivore as I cannot afford any supplements other than soleil with trace minerals. Also when I increased my water and dumped dairy the horrible constipation stopped, doing so much better and hoping for my fibromyalgia and my husband's Parkinson's. TY
Pan ready meat is not the cheapest option. The budget option is large cuts of sub-prime meat. Brisket, Whole sirloin cap, etc You need to soften it in a pressure cooker. Buts its cheap and fatty. A Butcher wants to sell his cut meat, because thats his trade. You want the slabs of meat they have in the back.. and cut it yourself.
@@chanellynel I bought one plain salted at 10% off. But by the time shipping was added it was back up over $16.99 I just wanted to see what the hype was. I was not that impressed. I would rather by more meat also.
@@chanellynel thank you. U.S. Wellness Meats is one of my go to for grass fed. They have sugar free pemmican bars 2.2 ounces for $3.99 ($3.39 on sale) or a 2 pound pemmican pail for $47.95 ($40.76 on sale). They always have 15% off sales. Free shipping 15 pounds minimum. I buy my beef tallow pails 1.7 pounds for $16.95 ($14.43 on sale). You can mix and match any items as long as you order 15# or more for free shipping. Have a great weekend coming up.
I have not seen this mentioned on this channel, a great way to save money on beef is to buy it by the half cow from a butcher shop. Shop around to find the best price/quality you are looking for. My half beef is aged then cut how I like it. It seems expensive because you are buying a few hundred pounds, however my price comes around to $5/pound all in (butcher processing and ranch fee). You can find 100% grass fed or what I prefer which is grass fed then finished on grain for the last couple of weeks. Ask your butcher where the cows are raised. You will also need a large freezer to hold the meat.
I have been carnivore for a little over 2 weeks and I just went and bought 7 flat iron steaks for 12 bucks because they were on sale. Definitely a good bargain steak.
Did I miss the steak for less than $7? Or was everything just more? Here are my tips. Know your local grocery stores sale days. Mine starts on Wednesday with an additional sale/discount on Friday. Get a chest freezer so you can take full advantage of good deals and stock up. Cooking sous vide can turn very inexpensive, tougher cuts of meat tender. Think chuck roast, round etc. Skin on, bone in chicken thighs are a very inexpensive choice every so often, but again, buy them on sale and stock up.
This is very helpful. Many of us are coming from being vegetarian or vegan most of our lives so we really know nothing about cuts of meat how to prepare meat, etc. the more of these types of videos the better!
Wow! Beef heaven! Man, thank god I no longer live in NYC. Those prices are so high for beef. I am very fortunate to have found a store that sells meat discounted. I pay $3.99/lb for flank steak, $2/lb for ground beef, and if it's on sale, a ribeye roast or NY strip roast for $3.99-4.99/lb. Cooked chicken wings in a 10 lb box from Foster Farms for 0.99/lb. And lamb shoulder for $1.49/lb.
you would need to get into the 60 day to when histamines might be a problem but good point. To be honest, if im going out for a steak , that is when i might get an aged steak . Ive done carnivore forever outside of when i do my body building diet for training. For is sustenance, its always been that for humans since the beginning . We start getting into the foo foo , 30 - 40- 6-++ aged meat and all the fancy stuff, i dont waste my time. Like i said, unless at a nice steak house, a solid quality ribeye is good enough.
Great Educational video Bella! I would LOVE to try one of those aged steaks. The fire alarm was awesome lol! My poor dog is traumatized from the fire alarms so we finally had to move our air fryer outside. Great cook on that steak Max!!
Love the channel! I've found, after cutting meat for over 14 years, the best and most affordable steak is the Chuck-eye steak. This can be hard to find, since it does join the Ribeye to the Chuck Roast area of the beef. It is very inexpensive comparatively to the Ribeye, but has the same great flavor! Call your local market ahead of shopping and have them prepare the steaks throughout the day. This will ensure you get the cuts made like you like them.
I've liked all your videos, but these kinds are just great, getting out into the world showing us all what's available. Thank you Steak and Butter Gal & Guy!!
Excellent education on buying different cuts of meat and quality meats. Bella, you look absolutely gorgeous. I think you’ve gotten married already or or about to get married! You are so professional at this interviewing. You really are doing quality work, my friend! Love watching all your videos, and best of luck towards your nuptials. For Al 🐞🇮🇹Vita Maria
I hope that's not a teflon pan you're using to sear steak. At those temperatures, you're releasing PFAS directly into your food. Teflon is only "safe" at lower to mid temperatures and if it's more than three to five years old, it's not safe at pretty much any temperature.
Can you ask these gentlemen what is in their sausage. So many have preservatives and sugar. Wondering if these are very clean. Always read the ingredients lables with store bought sausages most have very bad ingredients.
Thank you for recommending the chuck steak (older video I think). I just pulled the saved chuck eye steaks out of the freezer and grilled them. They were amazing! And the price was what I can afford. Thanks again.
I make my own sausage with ground meat/chicken + herbs/ seasonings so I know exactly what's in it. No casing. Beef fat trimmings can also be cooked till partly crunchy like pork rinds.
I can't afford to go to small butcher shops with prime cuts of meat. The best I can do is FoodMaxx for cheap meat. Costco got hella expensive now and I could barely afford what they sell in bulk. Have you guys done stuff at chain stores yet? Lucky's Safeway, Costco, Smart & Final, etc... That would help me out.
The top cut of prime meat for me - Asian all the way, e.g. my lovely Korean immigrant wife. Mmmmm, Mmmmm. Albeit, she was not big on red meat, but rather we ate Korean multi-dishes meals all the time. Her favorite was fish and sometimes Bulgogi ;-). For me, it was elk or deer that we butchered together.
WTF? Now I”m really depressed. Oklahoma here right in cattle country. Neighbor rancher was driving a brand new Lamborghini last week. I’m not joking. Can’t get prime for less than $18/lb. MAYBE $10/lb for a half and that’s hanging weight. Our avg pay is NO WAY like NY.
Really enjoyed this video and so hits the mark with pricing. I never even knew of dry aging, but my mouth is still watering looking at your cooked example.
Sous vide for the sausages... really everything tender. I do 132°F for steaks like NY strip, rib eye tenderloin (torch for the crust after blotting dry with a paper towel) and 145° to 160°F for sausages. Tougher stuff, beef shanks, goes in the Instapot for 45 to 60 min on "meat" setting with a natural release (might take 40 to 60 min.). Gotta go, I have Hemplers sugar free bacon in the oven! (Which I just found at Costco and it's so good I want to spank myself! Start with a cold oven, parchment paper on a cookie sheet, cook for 20 to 25 min at 400°F at first, check it... maybe a bit more time for your preference... delish!)
Of the prices shown, they are exactly the same prices as I pay at the grocery stores in San Antonio, TX for USDA Choice. Grass fed and USDA Prime costs more. I travel regularly in my camper, preparing my own food rather than eating out. Prices do vary somewhat from state to state but never more than $1-2 dollars per pound- that’s alot but I still buy beef no matter the cost-I’m worth it.
I strongly suggest you get rid of the Teflon coated stuff. Toxic, very toxic. Get rid of it. Edit: I realize now that you were not cooking at home. Still my suggestion still stands for posterity sake. 16:13
As a meat eater and a prepper, when I cook and use a whole chicken carcass for bone broth I slowly sous vide in my Instant pot on 165 for 12-24 hours in a GOOD veg broth (homemade) (to can up) I ALWAYS cool it in the Fridge and skim OFF the Chicken tallow, to use in cooking up leaner cuts of chicken. PS SAVE your BACON FAT its great for SEARING meat, cooking eggs and is a good source of fat. IMHO and Exp
As a retired nomad and carnivore enthusiast, I'm thinking Nicaragua should be my next home. I heard the beef there is inexpensive and world class 😛... please consider doing an episode there
Ranch steak/flat iron is excellent. First cut chuck roast with the chuck eye and nice fat seam is a great choice. Gooseneck rump roast(pointy end) has nice marble: you can slice a few steaks from this thick or thin.
Rump and shoulder roasts are cheap and great in crock pots. I cook it with some lipton onion soup mix and it's tender and delicious, especially for sandwiches. I've gotten to like it better than most steaks you get at the supermarkets.
I have asked at every butcher counter in town and I have not found ANYONE who gives away beef trimmings or fat. Most won't even sell them to you because they use them in other meats. I have had a butcher or two offer to sell me BONES for $5/lb.
I absolutely love LMNT and take it multiple times a day. They suggest at least 16oz of water though. It looks like your sample is about 8oz. It stills works, but it is a little strong.
My alarm goes off just about every single day, we out a fan under it now but it still usually goes off 😅. I hate it so much but it might one day save our lives so I still respect it 😅😂
As soon as he said top sirloin right off the bat I had to down vote the video.....I can't tell you how many of these kinds of videos I've watched to find a secret cut but unfortunately all of the greatest cheaper cuts have been exposed therefore raising prices. The top sirloin is junk and extremely tough...will NEVER look at another one and I have given them a number of chances. There is a reason why New York strip and ribeyes and skirt aren't cheap per pound. The best and most economical way to buy red meat is by buying a 1/2 or whole cow at your local farmer and then delivered to a butcher and then store it in your home freezer...mine comes out roughly $6 per pound for EVERYTHING when I buy it like that and I get a ton of meat that last me for approximately 9 months and that's eating red meat every day!
I'm looking to buy a 1/2 or maybe whole cow direct from farmer (hopefully 100% grassfed organic/like) in the NorCal/Bay Area!! If anyone has any great recommendations, I'm all ears! Thank you!
@@vanillaghetto My mistakes so far buying a 1/2 or whole cow was I bought one last year and the rancher did not tell me it was going to be a yearling so it was half the size and it ended up being extremely tough due to the high content of connective tissue to meat ratio....I will NEVER do that again...needs to be a full size steer and all grass fed with no vaccines. Although I like 100% grass fed I will do a grain finished cow so the marbling is a bit higher which really helps with flavor. And all of the tough cuts I have the butcher ground into ground meat with an 80/20 or 70/30 mix like the sirloins and all other tough cuts, that way I end up with extremely 12 oz ground patties with grass fed butter.....the most tender steak you will EVER have!
As a chemistry teacher prone to doing flamboyant (literally) demonstrations, I found that a shower cap fit over our smoke detectors and easily slipped on and off.
@@williampeterson2952hi I cooked my first chuck eye roastin oven with touch of water and covered for 8 hours as per recipe , it is tender but a lot of liquid came out can you recommend a better way to?thank you
Sounds like this will be a new series when you visit a different city. Gonna be interesting when you do a European one esp in Spain, France, Italy, Germany, etc.
I’m pretty sure STEVENSTEPH channel has found the SECRET to the BEST meat on the cheap, it’s not ribeye sales, or manager specials, it’s a case of chuck rolls from Costco! 4.19/lb in CA, and it may be even cheaper in other states! ‼️💯❤❤❤👍
The typical modern American kitchen is only designed for preparation of processed foods. SAD. Space saver microwaves and no real exhaust hood that vents to the outside. That’s the norm these days, especially in condos and apartments.
#1 budget secret: Don't live in NYC lol
Or California
Amen. Here in Texas, bone in ribeyes are $6.77/pound!
Or hawaii 😂
I notice you are all advising against expensive places, which somehow just happen to be socialist strongholds.
@@brettwheeler7753where do you live? Today I bought bone in ribeye at HEB $10.99 for USDA Choice-not even the best grade. I do know that there are varying prices from store to store with HEB. I’m in San Antonio,Tx.
As a beef rancher, I love watching videos like this! The best buy is to order a half beef. Where I live it comes out to just under $5 per pound for every cut of meat YOU want. And you can ask for any extra beef fat to be wrapped for you.
Thanks for doing what you do, keeping us carnivores happy at a fair price
Sausage cooking tip.
I like to cook sausages in a covered pan with a bit of water. The steam will cook them through very evenly. Then pour off the liquid to brown them. They’ll crisp nicely on the outside but stay moist inside from the steaming.
35+ years ago there was an elderly man who owned a butcher shop that was also famous for their sausages. I bought some and was paying and the old man asked how I was cooking them. "On the grille" I responded, he was a little upset at my response and said" you want burnt sausage?" He said the "right way" to prepare sausage was to steam them first and then saute or grille them, I have been using that method ever since, always tastes great and only takes 5-10 extra minutes. The steaming keeps the sausage from drying out or burning on the grille.
That’s a great idea! I struggle to cook a sausage thoroughly without burning them or cutting them up.
@@LadyCourtney I have no issues with burning, but I sometimes cut my sausage after steaming , it depends on the recipe.
Every good Thüringer Bratwurst is prepared that way and its delicious 10/10
That's the only way I cook them too. Just a few minutes, not swimmig in water, just a quarter in or so, even let it cook off then saute or take to the grill
I never steam first, just lower the heat and do not pierce them. Cook them over indirect heat if you are worried about flaring.
I just found a budget friendly carnivore hack! We found dry aged beef fat from a local supplier for $0.75 / lb. I cut it into very thin slices and fry it like pork cracklins. They are super delicious and inexpensive.
You mean the off cuts?
@chaccaron4321 The fat trimmings from the cuts still have a minimal amount of meat on them. Next week I am planning on having a live conversation on my UA-cam channel to discuss my automotive, farm, and carnivore goings on. I will put up a community post ahead of time.
Yum!!! 😋
Bella, you've never looked better, but tell that S&BGuy to stop cooking your steaks in teflon! Making it extra-hot is hazardous to your health, so switch to cast iron or rolled steel, okay?
Carnivore Bar are like $16/bar. That is crazy. @ $2-3/bar I'd consider it... But I can have an actual steak for $16... come on...
Look up ketogenic woman recipe for pemican & for jerky. Really easy & you can do them with 90/10 ground beef & suet (for pemican). VERY BUDGET FRIENDLY
yeah, pricing is ridiculous. Not worth it. Other snacks that are healthy for a lot less.
Time to fast 😂
Is dry aged usually that red?
When I grill my steaks in the house, My fire alarm goes off too. My family used to yell, MOMS COOKING😂. These steaks look amazing Bella!!
Yep....
You ain't cooking it right if you don't set off the smoke detector.....
I cook them from frozen
Perfectly medium rare, perfectly seared.
I remember as a kid, the smoke alarm went off in the middle of the night and being all groggy and half asleep I ran for the kitchen table.
I found all my leg cramps went away when I significantly increased my water, I had them so badly I though I was going to have to give up on carnivore as I cannot afford any supplements other than soleil with trace minerals. Also when I increased my water and dumped dairy the horrible constipation stopped, doing so much better and hoping for my fibromyalgia and my husband's Parkinson's. TY
Thx for the reminder...I often forget to drink enough water.
mine went away when I stopped using salt and electrolytes.
Monitor coffee use too.
Coffee dehydrated me. Mouth tape may be something to look into. I just started and so far it's been working.
I have cramps almost every night and thirst after salty foods. I have to stop eating salty foods and maybe stop caffeine too.
Pan ready meat is not the cheapest option.
The budget option is large cuts of sub-prime meat. Brisket, Whole sirloin cap, etc
You need to soften it in a pressure cooker. Buts its cheap and fatty.
A Butcher wants to sell his cut meat, because thats his trade.
You want the slabs of meat they have in the back.. and cut it yourself.
Really enjoy your videos, interviews and life of carnivore tips and tricks. When you play your piano, heavenly. Thank you for all you do.
Why? She doesn’t teach anything informative.
Rob was the most Brooklyn person I have ever seen lol
The carnivore bars are way too expensive! One is $16.99, 6 pack $95 and a 24 pack $325. Even with 10% off shipping brings it back up.
That's insane. I really wanted to try them but I cannot justify that. I'd rather buy more meat
@@chanellynel I bought one plain salted at 10% off. But by the time shipping was added it was back up over $16.99 I just wanted to see what the hype was. I was not that impressed. I would rather by more meat also.
@@daviddad1234 it's basically pemmican. If you have a dehydrator you can make an endless supply of your own
@@chanellynel thank you. U.S. Wellness Meats is one of my go to for grass fed. They have sugar free pemmican bars 2.2 ounces for $3.99 ($3.39 on sale) or a 2 pound pemmican pail for $47.95 ($40.76 on sale). They always have 15% off sales. Free shipping 15 pounds minimum. I buy my beef tallow pails 1.7 pounds for $16.95 ($14.43 on sale). You can mix and match any items as long as you order 15# or more for free shipping. Have a great weekend coming up.
Yes. A 16.99 protein bar? Are you kidding me? Just make your own beef jerky and take it with you. That is downright price gouging. IMO
I have not seen this mentioned on this channel, a great way to save money on beef is to buy it by the half cow from a butcher shop. Shop around to find the best price/quality you are looking for. My half beef is aged then cut how I like it. It seems expensive because you are buying a few hundred pounds, however my price comes around to $5/pound all in (butcher processing and ranch fee). You can find 100% grass fed or what I prefer which is grass fed then finished on grain for the last couple of weeks. Ask your butcher where the cows are raised. You will also need a large freezer to hold the meat.
Great idea but make sure you also have a strong generator, preferably solar for when power/ electricity go out.
I have been carnivore for a little over 2 weeks and I just went and bought 7 flat iron steaks for 12 bucks because they were on sale. Definitely a good bargain steak.
Did I miss the steak for less than $7? Or was everything just more?
Here are my tips. Know your local grocery stores sale days. Mine starts on Wednesday with an additional sale/discount on Friday.
Get a chest freezer so you can take full advantage of good deals and stock up.
Cooking sous vide can turn very inexpensive, tougher cuts of meat tender. Think chuck roast, round etc.
Skin on, bone in chicken thighs are a very inexpensive choice every so often, but again, buy them on sale and stock up.
Plus you can use chicken bones for broth
This is very helpful. Many of us are coming from being vegetarian or vegan most of our lives so we really know nothing about cuts of meat how to prepare meat, etc. the more of these types of videos the better!
Wow! Beef heaven!
Man, thank god I no longer live in NYC. Those prices are so high for beef. I am very fortunate to have found a store that sells meat discounted. I pay $3.99/lb for flank steak, $2/lb for ground beef, and if it's on sale, a ribeye roast or NY strip roast for $3.99-4.99/lb. Cooked chicken wings in a 10 lb box from Foster Farms for 0.99/lb. And lamb shoulder for $1.49/lb.
Seriously, where? Near nyc, across some bridge? I need to go there.
Try Canada where I live.. LOL! America Rules - I pay $22.99/lb for NY Strip and $28.99/LB for Ribeye... Oh and ground beef is $6.99/lb... RIDICULOUS
I always get stew meat too and cook it in the instant pot. It’s delicious.
I’d like to try that. Can you explain in detail how you cook it? Time, temperature, any seasonings, etc?
Aged meat is high histamine, just for those who may need to know. Looks delicious! Thanks for this vid.
Yes! Not everyone can tolerate aged meat.
you would need to get into the 60 day to when histamines might be a problem but good point. To be honest, if im going out for a steak , that is when i might get an aged steak . Ive done carnivore forever outside of when i do my body building diet for training. For is sustenance, its always been that for humans since the beginning . We start getting into the foo foo , 30 - 40- 6-++ aged meat and all the fancy stuff, i dont waste my time. Like i said, unless at a nice steak house, a solid quality ribeye is good enough.
@redtesta We are not into 60 days and do. Some have preexisting issues with them.
Great Educational video Bella! I would LOVE to try one of those aged steaks. The fire alarm was awesome lol! My poor dog is traumatized from the fire alarms so we finally had to move our air fryer outside. Great cook on that steak Max!!
Rib eye, lamb cutlets, pork belly, beef short rib, wild sock eye salmon, lamb mince, offal beef mince, guanciale pig cheek bacon, salmon, mackerel, eggs.
Love the channel! I've found, after cutting meat for over 14 years, the best and most affordable steak is the Chuck-eye steak. This can be hard to find, since it does join the Ribeye to the Chuck Roast area of the beef. It is very inexpensive comparatively to the Ribeye, but has the same great flavor! Call your local market ahead of shopping and have them prepare the steaks throughout the day. This will ensure you get the cuts made like you like them.
I've liked all your videos, but these kinds are just great, getting out into the world showing us all what's available. Thank you Steak and Butter Gal & Guy!!
Happy day when I see new video on Bella's Channel 😆
Excellent education on buying different cuts of meat and quality meats. Bella, you look absolutely gorgeous. I think you’ve gotten married already or or about to get married! You are so professional at this interviewing. You really are doing quality work, my friend! Love watching all your videos, and best of luck towards your nuptials. For Al 🐞🇮🇹Vita Maria
I hope that's not a teflon pan you're using to sear steak. At those temperatures, you're releasing PFAS directly into your food. Teflon is only "safe" at lower to mid temperatures and if it's more than three to five years old, it's not safe at pretty much any temperature.
Yes. We will not buy one of those.
Yes, cast iron only!
I was thinking ssme thing
Cook in cast iron or enamel cast iron, please
Gross
As always...another fabulous video Bella!❤
This girl knows what's up! I love to see it!
Can you ask these gentlemen what is in their sausage. So many have preservatives and sugar. Wondering if these are very clean. Always read the ingredients lables with store bought sausages most have very bad ingredients.
Quality doesn’t make up for price. Quality doesn’t fill your stomach.
Thank you for recommending the chuck steak (older video I think). I just pulled the saved chuck eye steaks out of the freezer and grilled them. They were amazing! And the price was what I can afford.
Thanks again.
Brilliant. Beautiful. And BEST Of All, TRUTHFUL. ALWAYS!
Thank You For Saving Lives And Teaching People How To Live Better.
Girl…. That’s rare…… still AMAZING!! I’m jelly! 😊 great video.
Fun video!!!! Thanks Bella🥩
I make my own sausage with ground meat/chicken + herbs/ seasonings so I know exactly what's in it. No casing.
Beef fat trimmings can also be cooked till partly crunchy like pork rinds.
I can't afford to go to small butcher shops with prime cuts of meat.
The best I can do is FoodMaxx for cheap meat. Costco got hella expensive now and I could barely afford what they sell in bulk.
Have you guys done stuff at chain stores yet? Lucky's Safeway, Costco, Smart & Final, etc...
That would help me out.
Ask for beef trimming at the high-end shops, one by me calls it fat but there’s quite a bit of meat included, and $3/lb.
The top cut of prime meat for me - Asian all the way, e.g. my lovely Korean immigrant wife. Mmmmm, Mmmmm. Albeit, she was not big on red meat, but rather we ate Korean multi-dishes meals all the time. Her favorite was fish and sometimes Bulgogi ;-). For me, it was elk or deer that we butchered together.
Sirloin for $10/lb? WOW!!! Prime only cost $5.99 here. I cant imagine trying to live in new york.
WTF? Now I”m really depressed. Oklahoma here right in cattle country. Neighbor rancher was driving a brand new Lamborghini last week. I’m not joking. Can’t get prime for less than $18/lb. MAYBE $10/lb for a half and that’s hanging weight. Our avg pay is NO WAY like NY.
I remember when they couldn’t even give away flank or skirt steak cheap enough along with stew meat. I cry now at their prices.
Where do you live Try???? No chance prime sirloin is 5.99, if it is, you're gettin bamboozeld bro
@@TheRange7 Please explain how I'm getting "bamboozeld" for paying $5.99/lb for a cheap cut like sirloin?
This was my favorite vid you have done. This was great 😊.
Really enjoyed this video and so hits the mark with pricing. I never even knew of dry aging, but my mouth is still watering looking at your cooked example.
The answer is top sirloin cap steaks or picanha. Selling Prime grade for $8 lb at least every 3 weeks. And we give away beef fat
Sous vide for the sausages... really everything tender. I do 132°F for steaks like NY strip, rib eye tenderloin (torch for the crust after blotting dry with a paper towel) and 145° to 160°F for sausages. Tougher stuff, beef shanks, goes in the Instapot for 45 to 60 min on "meat" setting with a natural release (might take 40 to 60 min.). Gotta go, I have Hemplers sugar free bacon in the oven! (Which I just found at Costco and it's so good I want to spank myself! Start with a cold oven, parchment paper on a cookie sheet, cook for 20 to 25 min at 400°F at first, check it... maybe a bit more time for your preference... delish!)
Of the prices shown, they are exactly the same prices as I pay at the grocery stores in San Antonio, TX for USDA Choice. Grass fed and USDA Prime costs more. I travel regularly in my camper, preparing my own food rather than eating out. Prices do vary somewhat from state to state but never more than $1-2 dollars per pound- that’s alot but I still buy beef no matter the cost-I’m worth it.
I strongly suggest you get rid of the Teflon coated stuff. Toxic, very toxic. Get rid of it.
Edit: I realize now that you were not cooking at home. Still my suggestion still stands for posterity sake. 16:13
Hey, Bella. I love the sort of Food Network type vibe going on in this episode.Nice job!
Can't imagine not salting the steak? Great video, but was surprised at no salt. That steak must have been special to go without seasoning.
Loved this video thank you and enjoy New York!!!!
Glad I ran into this channel have been considering trying carnivore just due to its health benefits and cutting weight for combat sports. Thank you🙏🏼
Waited my whole life for this information
I loved those butcher shops! That steak made my mouth water.
Thanks, Bella, this video really helped me open up to more beef cuts. I will try them out!
As a meat eater and a prepper, when I cook and use a whole chicken carcass for bone broth I slowly sous vide in my Instant pot on 165 for 12-24 hours in a GOOD veg broth (homemade) (to can up) I ALWAYS cool it in the Fridge and skim OFF the Chicken tallow, to use in cooking up leaner cuts of chicken. PS SAVE your BACON FAT its great for SEARING meat, cooking eggs and is a good source of fat. IMHO and Exp
Its like there is no real "cheap" beef unless you buy ground beef. The price of beef cuts these days is a P.I.T.A for all of us meat lovers.
WHAT A GREAT IDEA and super fun video, Bella!!! Ohhhh I bet that steak was phenomenal!!!
As a retired nomad and carnivore enthusiast, I'm thinking Nicaragua should be my next home. I heard the beef there is inexpensive and world class 😛... please consider doing an episode there
The ribeye price per pound floored me.
Thats what a good journalism is
Here in Ontario Canada butchers charge north of $46.00 a lb
Notice that tbe meat is vacuum packaged!! Excellent!
Ranch steak/flat iron is excellent. First cut chuck roast with the chuck eye and nice fat seam is a great choice. Gooseneck rump roast(pointy end) has nice marble: you can slice a few steaks from this thick or thin.
Such a visual treat. I wish I had access to this kind of meat culture would over here.
Yum! I'm getting hungry just watching! Thank you Bella for a fun, informative video. ❤
Rump and shoulder roasts are cheap and great in crock pots. I cook it with some lipton onion soup mix and it's tender and delicious, especially for sandwiches. I've gotten to like it better than most steaks you get at the supermarkets.
I was of the understanding Teflon breaks down on heat higher than medium.
I have asked at every butcher counter in town and I have not found ANYONE who gives away beef trimmings or fat. Most won't even sell them to you because they use them in other meats. I have had a butcher or two offer to sell me BONES for $5/lb.
I love, the butchers are vacuum sealing the meats.
Prime rib roasts on sale at $8.97/lb. at Metro grocery in Canadian dollars here in Toronto. About $7.00 dollars USD. Look for sales in your flyers.
I remember when stew meat was $1.99 a pound 🤦♀️
I absolutely love LMNT and take it multiple times a day. They suggest at least 16oz of water though. It looks like your sample is about 8oz. It stills works, but it is a little strong.
Fantastic share and needed this so much for our next Costco run❤❤❤
My alarm goes off just about every single day, we out a fan under it now but it still usually goes off 😅. I hate it so much but it might one day save our lives so I still respect it 😅😂
As soon as he said top sirloin right off the bat I had to down vote the video.....I can't tell you how many of these kinds of videos I've watched to find a secret cut but unfortunately all of the greatest cheaper cuts have been exposed therefore raising prices. The top sirloin is junk and extremely tough...will NEVER look at another one and I have given them a number of chances. There is a reason why New York strip and ribeyes and skirt aren't cheap per pound. The best and most economical way to buy red meat is by buying a 1/2 or whole cow at your local farmer and then delivered to a butcher and then store it in your home freezer...mine comes out roughly $6 per pound for EVERYTHING when I buy it like that and I get a ton of meat that last me for approximately 9 months and that's eating red meat every day!
I'm looking to buy a 1/2 or maybe whole cow direct from farmer (hopefully 100% grassfed organic/like) in the NorCal/Bay Area!! If anyone has any great recommendations, I'm all ears! Thank you!
@@vanillaghetto My mistakes so far buying a 1/2 or whole cow was I bought one last year and the rancher did not tell me it was going to be a yearling so it was half the size and it ended up being extremely tough due to the high content of connective tissue to meat ratio....I will NEVER do that again...needs to be a full size steer and all grass fed with no vaccines. Although I like 100% grass fed I will do a grain finished cow so the marbling is a bit higher which really helps with flavor. And all of the tough cuts I have the butcher ground into ground meat with an 80/20 or 70/30 mix like the sirloins and all other tough cuts, that way I end up with extremely 12 oz ground patties with grass fed butter.....the most tender steak you will EVER have!
@@shawnlewis1918 Good to know...thanks for the advice Shawn!
As a chemistry teacher prone to doing flamboyant (literally) demonstrations, I found that a shower cap fit over our smoke detectors and easily slipped on and off.
Better to just install a good range hood over the stove. Smoke should go up the exhaust and not trigger any alarm.
We love a good flank steak at our home! Great flavor and easy to cook!
What a fun, informative and yummy video. Thank you.
CHUCK COOKED SLOW LOW FOR HOURS IS BEST
Absolutely!
My favorite too. 👍🏻
I cook mine for 5 hours at 225
@@williampeterson2952hi I cooked my first chuck eye roastin oven with touch of water and covered for 8 hours as per recipe , it is tender but a lot of liquid came out can you recommend a better way to?thank you
Love the info you provide, however you're not doing yourself any favors by cooking in TOXIC non-stick pans. Cast iron is a much healthier option.
Too much iron is toxic too
They literally said they are traveling. Do you people even watch the videos?
@@ryanturner8577 i watched it. I still wouldn't use them.
Love some Bella
Gotta say Bella looks so Happy 🎉🎉
Wished you could’ve used a steak knife for that beautifully dry aged steak.
Reverse sear chuck pot toast. Flavorful and pretty tender, more than half the price of ribeye
Meat is so much cheaper in central Texas and the quality fat content is excellent.
get rid off that toxic ass pan haha
No kidding, that's the pits!
They literally said they're traveling.
For chicken, beware of super fatty cuts on non-pastured birds - they are much higher in Omega 6 (comparable to, say, canola oil).
Thank you so very much for all the knowledge.
The best of part of this diet is not feeling guilty cause I didn’t have a salad.
Searing would be enough for me. I like mine quite raw
Thank you!
Sounds like this will be a new series when you visit a different city. Gonna be interesting when you do a European one esp in Spain, France, Italy, Germany, etc.
I just could never appreciate ribeye the way I love NY strip steak
5 bucks for beef suet! 😢
I pay about 6.99 a pound for choice Ribeyes in Dallas! 😂
Steak and butter Stallion looks like he's a good cook. Your kids will be spoiled when the time comes.
I’m pretty sure STEVENSTEPH channel has found the SECRET to the BEST meat on the cheap, it’s not ribeye sales, or manager specials, it’s a case of chuck rolls from Costco! 4.19/lb in CA, and it may be even cheaper in other states! ‼️💯❤❤❤👍
dont do it.
those beef fat trimmings are so expensive!!! I get them for $1.35 per kg!! from beef or lamb
Thank you
Hanger steaks are delicious, one of my favorites.
Usually 55*F at 60- 70% humidity!! Too high, you get mold you dont want !!
Well this was a fun little field trip.
The typical modern American kitchen is only designed for preparation of processed foods. SAD.
Space saver microwaves and no real exhaust hood that vents to the outside. That’s the norm these days, especially in condos and apartments.