I work at Target, and we (the store) do not have anything to do with the meat. We receive it and put it out on the sales floor. We do not repackage it in any way. Also, Target just redid all their NY strips and Ribeyes to all be a thicker cut than they used to be. Keep an eye out for clearance meat at Target, which can be anywhere from 30%-70% off depending on how much we have to sell that day to preserve freshness.
I used to manage a neat department at Walmart customers would complain about the way we cut meat. You would have to explain to them it comes in packaged we just sticker it and put it out.
Absolutely! I go to Target just to try and catch the clearance deals on Steak. I don't mind if the "use by" is the next day, or even the same day. Just means I'm eating steak that night for a great price!
Lol most stores have pylons out front of the store to stop people from driving in. The worrisome thing is that I've seen a lot of paint scratch marks on them from what looks like car bumpers.
@@Sun-ut9gr Forreal. My first job was at a grocery store and I remember one of the pylons was bent at a full 45 degree angle right in front of the disabled parking spot lol.
I work in Costcos meat department as a meat cutter. The 145° recommendation is the normal beef cook temp from the USDA. It has nothing to do with the tenderizing. Because of the tenderizer we just have an agreement to clean and sanitize the needle head every 4 hrs. I've had ribeye steaks sit in the fridge for a week and cooked it rare and never had an issue
Hey Guga, I work in a grocery store meat department in Southern California. I'm here to tell you that, at least for us, we don't take older meat and marinate it to try to sell it. We marinade/season fresh ingredients. That's a huge health code violation to just repackage old meat, extend the shelf life, and throw a marinade on it.
Aldi actually has good quality ny strip. But every couple months, I go to 1 of 2 of independent meat markets here in Oklahoma. Yes, I'm paying $20+ per steak, but the quality is second to none! So worth it to go quality over quantity.
Here in Australia Aldi has 28 day aged rib eyes and 100 day grain fed scotch fillet for about $18 - $25 depending on size. Better than any steak i've had at a restaurant
Aldi chapped my ass one day when I purchased a NY strip. The displayed side looked great. When I opened the package, the face down side looked like my cats had got ahold of it and it was nothing but gristle.
@@Firevine I wouldn't buy anything from Aldi except some frozen stuff, bread and eggs. Everything there is so hit or miss quality and price wise it's not even worth it. The whole "putting a quarter in the shopping cart" thing is nothing more than a gimmick to make it seem like it's a "bargain store" and just annoying. Plus you have to REALLY watch the weight of everything too.
Thank you for the comparison. Here in WY, I love to get steaks from our local butcher shops. They are so much better than the grocery stores. The only issue is they are very pricey, but you get what you pay for. Flavor, texture, and thickness are always perfect. We usually go for the Sam's Club steaks. They are decent, and for a regular meal, they are more affordable.
Interesting results from this video. I have gone to the store myself for steak/pork/chicken and left empty handed because I wasn't happy with the appearance of them. Other times I've gone in with low/no expectations and came away pleasantly surprised. The takeaway was then, as is now, know what you are looking for.
I bought preseasoned meat, and when I opened the package, it smelled so bad. I wanted to believe it was the seasoning, so I cooked it and tried a piece, it was bad. I didn't know that's what they do to meat that doesn't sell. Never again!
That depends on the area the store is in. If you are in a store where the locals buy a lot of that stuff then it will be fine. They have to make if fresh every few days.
Highly depends on where you live. In some places if companies did that, they would literally be basically ensuring they have to shut down their whole business permanently if anyone found out, like where i live, that stuff is so illegal, in fact the most stores can do here is slap sale on the product few days/day before its expiration date to sell it, after that its thrown out
Thank you for saying "Make sure you know what your looking for" My family thinks I'm crazy looking at the steak aisle for 10 minutes to find the best one!
Fantastic time to release this video . I've been going back and forth between Costco and Target (no local butchers in my area), and I've definitely noticed rhat Costco's is lower quality than Target. Even their Prime grade doesn't look very Prime.
5:09 You know what’s fair, Guga? Showing in the thumbnail all the brands you visited, *not the ones you didn’t visit.* Love ya, Guga. But either yourself or your editor did you dirty with that thumbnail. (I’m a HEB guy, but I’ll go with Costco too)
@@Deladus yeah I understand that, just that many more were on the thumbnail. Still fun to watch You do have walmart. I am in TX, every time I go FL Publix is a most for subs, not a fan of the steaks I found there like demonstrated on the video! Although maybe not all publix are the same🤷🏻♂️
It's not like he'd get any meaningful results with one steak from each store anyway. The only interesting part is which stores offer which grades, cuts, etc.
I've had kind of a rough week, but I gotta say, the combination of Guga attempting to pick up a guard ball at Target, make an implied fart edit while not breaking character and stay informative, had me cracking up! That's what I call subtly changing up the content game, and it's not even 30 seconds into the video 🤣🤣
That’s so true what you said about never by Pre marinated that’s a worldwide thing. Also Guga make sure you only buy meat under white light some people use a different colour (black light purple light) to hide defects and age meat and chicken ready to get bad any day.
Guga, I want to Thank You again for turning me onto FOGO CHARCOAL !!! It has changed and improved my grilling experience by 75% !! It burns Sooooo much longer and Sooooo much Hotter than the Kingsford that I have used for 40 years. Give it a try everybody !!
I like steaks from Sam's and Walmart. I spend my time to pick and choose. If I don't like the selection then I'll just cook something else to eat. BBQ chicken quarters is a staple.
I have 2 Walmarts each within 10-15 minutes of me - one of them always has pretty... lackluster steaks. The other tends to consistently have much better quality steaks. I'm not sure how exactly this works, but it's been this way for years. But, yes, the good Walmart steaks are indeed quite good, their two pack of petite fillets is my go-to as long as there's a package with 2 decent steaks in it(they'll put some real gnarly hack job steaks in there sometimes LOL). Can't beat local of course, but gotta appreciate the convenience of being able to get a decent steak at Walmart too.
The selection at my local Walmart pretty much sucks. The only time I buy cuts of beef are when they are "yellow tagged", and I'm desperate for a steak.
@@inferstrike3544 you look back at older videos not that long ago Leo didn't even know what Picanha was now he's suddenly an expert and can tell that a steak was tenderized by taking a bite size? c'mon now. They obviously know some context about what the video or experiment and that's perfectly fine.
@@michaelb4833 I've been watching Guga since 2021. Leo's probably had experience after trying so many steaks lol. It's fine if he has some kind of context either way.
4:00 - Darker is more fresh? I heard from other "steak" guys that it meant the cow was under distress when it was killed, and that the meat would be tougher. Is this true?!
Guga, because I've diabetes type 2 I have to skip .. rice .. potato, pasta and pizza. But being a creative cook I'll try a substitute, beans. Me like beans and bacon!
No it wasn't. (it's $50 EACH. And they aren't a pound. They were 12 ounces, or $62.50 a pound and you have to buy 2x). Wait ... no, I'm wrong. It's more! lol it's $50 for 12 ounces, but $75 for a pound! And you have to buy two, so really ... It's $100 for 1.5 pounds or $150 for 2 pounds. They don't even give you the SAME price when you by more. 🤣 Obviously, Grand Western steaks would've tasted better than Prime anyway. He didn't need to sandbag. You saw, they're ridiculously marbled. In fact, I wouldn't eat [that] much fat in a weekly, let alone daily steak. A steak with ~50% marbling just cannot be good for your arteries / blood pressure. Once every few months? Sure. TBH, I've never even tried one. The beef Tenderloin (not even Filet) are SO GOOD when cooked right that I don't even need better. Why..? It's $20 a pound as it is ... all I could do at this point is spoil myself from something I absolutely love.
I mean let's be honest, this was just an ad for Grand Western Steaks. You handpicked an amazing steak from them and included the price of every other steak but that one.
OMG, it's so much worse than that. They want $50 for 12 ounce steaks now and $75 x lb! And you have to buy two, so really, it's $100 for 1.5 lbs For 2 lbs - $150 (they charge higher rate if you buy more)🤣 Obviously, Grand Western steaks would've tasted better than Prime anyway. No need to sandbag. They're ridiculously marbled. In fact, I wouldn't eat [that] much fat in a weekly, let alone daily steak. With ~50% marbling it can't be good for your arteries / blood pressure. Once every few months, or per year? Sure. TBH, I've never even tried a steak that marbled; just Ruth's Chris, Mortons, etc. The beef Tenderloin (not even Filet) are SO GOOD from my local when cooked right? I don't even need better. And it's only $20 lbs as it is. A great deal imo.
I believe the life of an unbought steak in the supermarket goes roughly: Steak -> Stew Chunks -> Minced Meat When that doesn't sell in time, the in-store bakery uses it to make meals like pies, sandwiches, meatballs, lasagne, etc.
I would have liked to see him also do the one he butchered himself from Costco to see how that compared. I lucked out and found a prime boneless Rib Roast at my local Costco for $12.99 / lb and it resulted in 16 of the best steaks I've ever had outside a high end steak house. So butchering yourself is definitely a step up, but I don't know how much because I never but Prime Ribeye precut at Costco.
If Guga ever visits the SF Bay Area, there is a Business Costco in South San Francisco that sells vacuum sealed packs of USDA Choice Picañha for roughly $7.99 a pound.
Grass finished beef will have a naturally orange/yellow color to the fat where as grain finished beef has that white fat you seem focused on. White or yellow the fat is fine as long as it isn't turning translucent.
Grand Western Steak choice grade NY strip costs more than prime at my local butcher. Being critical of a 19.99 NY strip when it is cheaper than the GW seems disingenuous
Exactly. One of the least fair comparisons he's ever done. I searched _"Grand Western"_ bc I couldn't be the only one who saw that. On Grand Western Steaks rn, a NY Strip (small) is $50 each. Yet, he thought it'd be "unfair" to get the Prime cut..?? Obviously, Grand Western steaks are going to taste amazing; he didn't need to sandbag the comparison. They're ridiculously marbled. In fact, I wouldn't eat [that] much fat in a weekly steak, let alone daily. A steak with >50% marbling just cannot be good for your arteries / blood pressure. Maybe once every few months. But, I've never tried one, either.
@trumanhw My local butcher is great and will custom cut choice NY at 13.99/lb. Porterhouse is 18.99/lb. He always gives me the best cuts. Rather than focusing on supermarket brands. Guga should look at the importance of relationships when buying products
Yeah 40 euros a kilo (pretty much 20 dollars a pound) is what WE pay in Europe for good steaks. Which is crazy - I thought you would be cheaper in America.
Beef has went up a lot in the last four years, everything has. I'm not complaining because if we get Harris next year and she is able to push price controls we will have shortages if history has taught us anything.
I'm from Alberta Canada which is our beef province and I thought it would be cheaper stateside as well. For a AAA (our version of choice) we pay about $25 ($ American). Except summertime when stores drop prices to entice the backyard grilling crowd. Other places in Canada are higher so I was surprised there wasn't much difference either.
@@justinr9753No price control makes everything more expensive because instead of selling the product here in the USA it gets sold to a country that they can get a better price. Most of the places already are on thin margins. it means the farmers and rancher will get less. They will have less money to plant for stock a herd. meaning less supply and higher prices. It's like the 25k for new home buyers. A house that is worth 250k will be worth 300k. Then the property taxes will go up another 1.5k a year. In the last 3 years because of the housing shortage my property taxes went from 5k to 8k. The problem with the high prices is the government has printed to much money. 80% of bills today have been printed in the last 4 years. Making the value of the the dollar less. It Started with Trump and Covid-19 but the democrats continued it to keep people from going back to work to win in the the mid elections. The rest of the world were delayed in dealing with Covid-19 so the food supply was stagnate with caused higher food prices. China became the global prime market to ship food and the rest of the world had to take second place in maintaining its food supply. We are starting to see variety back in our markets. Even CNN says her economic plan is dangerous.
@@faervas1234 Please explain how the housing shortage raised your property taxes. The houses that were there getting taxed three years ago are still there getting taxed. What am I missing?
@@rogermccaslin5963 You might want to take steps to improve your reading comprehension since they explained it, albeit briefly. "It's like the 25k for new home buyers. [>>>] A house that is worth 250k will be worth 300k. Then the property taxes will go up another 1.5k a year. [
I've bought alot of steaks at my local grocery store and the quality is wild. They're usually decent, but some days they'll have a choice steak that you'd swear was prime or better, other days they'll have a choice steak that has lots of connective tissue, and a big slab of meat with 0 marbling. You really just gotta get good at picking them.
A workaround for the Costco blade tenderized meat is to sous vide it. Doing it this way means you don't have to take it to 165 and can get a safe medium rare if it's held in the water bath long enough.
I've been cooking costco steaks for years. I cook them the rare on the grill and have had them sit in my fridge for as long as a week and had no problems nor have I heard anyone have problems. I just hear people start to read the fine print and get freaked out
@@Tim_Marshall73 100% agree. This is way overblown. I am transplant patient. We are very susceptible to bacteria. I have ZERO problems cooking a Costco steak to 129 degrees.
Hi Guga, I visit Miami from time to time and have bought phenomenal ribeye and striploin at Martinez Distributors in Hialeah and also at Broward Meat and Fish. Like you suggest I always prefer to buy the primal cut and slice and trim my own steaks. This video is extremely educational. Thank you for sharing your knowledge. Helping us all eat better.
I love that he doesn't to buy prime cuts to keep things fair then proceeds to use his usual meat supplier which is prime grade at minimum for control to keep things fair.
Less fat. Think like this, Wagyu cows are fed a diet of corn and rice. It is what gives it their marbling and flavor. Grass fed are kept more lean because of their diet.
Less fat. Think like this, Wagyu cows are fed a diet of corn and rice. It is what gives it their marbling and flavor. Grass fed are kept more lean because of their diet.
Almost all beef is grass fed, it's the finishing that differs. Grass finished has that intensely mineraly thing, grain finished is milder and has more fat. Give me grass finished any day, the fat actually tastes like something.
Actually having worked in the meat department twice now for over 20+ year most meat comes in prepackaged. Even the marinated stuff. Most stores can't repackage meat products because you aren't allowed to change the original package date.
That is NOT how pre-marinated steaks work in grocery stores. lmao They come from the packaging plant already marinated and packaged. Please stop spreading misinformation.
I raised 75k and Christina Ann Tucker is to be thanked. I got my self my dream car 🚗 just last weekend, My journey with her started after my best friend came back from New York and saw me suffering in dept then told me about her and how to change my life through her. Christina A. Tucker is the kind of person one needs in his or her life! I got a home, a good wife, and a beautiful daughter. Note: this is not a promotion but me trying to make a point that no matter what happens, always have faith and keep living!!!
What I fancy most about her is that, she communicate to you your progress every week. I wonder how many clients she's got and how she keeps up with the weekly update to every single one.
I buy all my stuff local, from the stockyards here, etc. Steaks, fruit, vegetables, it is very cheap and even the somewhat more expensive people do it great. I can get by on $70 of food for a month if I needed to but like to support the families who provide me everything else.
Something I've recently learned... make friends with a local farmer. I've started buying most of my meat from a rancher in my area. Mostly grass fed, very fresh & about the same price as the everyday pre packaged stuff. Usually they'll even throw in a bit of fat, bones or organ meats if you ask.
I wouldn't do that unless they are handling a lot of meat due to questions about the handling of the product. What I would do is look for a local butcher. My dad always used to shop at this butcher out in the middle of the country that did a brisk business. So you knew you were getting fresh product, handled properly and it came from the local farms. But then not everyone is in a position to find such a butcher or even a rancher to sell them freshly prepared meat. I live in the suburbs of a big city and would likely need to travel an hour or more to find such a place. Which I imagine is true for most people given how we've tended to congregate around big cities over the years.
@@nanoflower1 The ones I go to get their cattle processed by a licensed facility. I hadn't thought of a local butcher shop before though, I just assumed they used similar supply chains the grocery stores used. I'll have to shop around and call some butchers, that may open up a lot more options. Thanks!
Hey Guga! Before the end of the video, you should tell them where each steak is from to get their reactions, just to see what they think and have to say. (The same with other videos like this!)
My local-ish BJ's has the best steaks in the area. I live on the eastern shore of MD. Walmart and Food Lion always cut their steaks to 1/3ish inch which make them difficult to cook properly. My local BJ's does a good 1ish inch cut and the marbling is usually pretty good regardless of grade. I've learned a ton about steaks from you. Both my and my wife's family come to me and say I make the best steaks. That being said, the last sous vide cooker I bought was defective and I don't have an outside grill. But I cook my steaks in the oven in a tight aluminum foil wrap with a pad of butter and seasoning (1-2TBSP and salt/pepper/garlic powder). To finish I use a propane 'flamethrower' similar to yours to char the outside. They are delicious.
The whole season or marinade old meat is not true at Super One where I used to be a butcher there. We would always use fresh meat to season or marinade and package ourselves. The prepackaged stuff I'm not 100% sure on.
In the uk our supermarkets have butchers inside of them which is great. They have a lot of pre cut packed stuff but you can also ask for anything you want from the butcher. Asda(walmart), morrisons, tesco. Some others. Im lucky my stepfather is a butcher, so i always have a stocked fridge/freezer 😁
Guga, you really need to try out The Fresh Market! As an employee of that company we have a huge selection of steaks, pork, chicken, and seafood along with daily deals! You should definitely add that to your list
Food City sells Choice and Prime, and the quality is great because they're freshly butchered from the primals. But their ribeyes and NY strips are too expensive ($22-28 /pound), unless you catch them on sale. I guess $28 isn't awful for prime ribeye, but wait for the monthly sale for $12 off, then stock up and freeze them.
The target one did okay because it was wet aged My local Sam’s club knocks it out of the park for New York strip and ribeyes. I rarely find anything for sale that wasn’t packaged same day. Always 1.5” thick too. I’ve been to other Sam’s clubs and they usually have a pretty good selection.
love this channel, episode idea: you show us four steaks and have us guess which one is best via marbling etc, then you choose the one thats best. test time
@guga foods, I'm not saying some small/terrible retailers don't extend product shelf life by reworking it. But I work for a very large food retailer and the FDA says you can't do it and extended shelf, it can only be sold for the original date established.
Going to have to give Target a try. Like you, I haven't been sold on Publix steaks. We go to the Jax commissary for our "normal" steaks (but not everyone has that option) and the local meat store for our "treat yourself" steaks. I'd like to see how Target compares.
Best deal I find at the big grocery stores in my area is Vons (part of the Pavilions and Albertsons group) they often do $4.99lb well marbled choice tri tip roast sales. That I cut at home into steaks. During the holidays they will have prime rib roast deals around the $10 per pound.
For the cost of a handful of steaks, you can buy a Sub primal and cut it up into a bunch of steaks for less than half the cost. Waste? Not in my house. When I buy a cut, any waste will either be ground into hamburger or roasted, and I make stock . It's the best stock ever!
My recc. If you want better quality and price, go to a butcher or company that deals in meat. After that, go bulk. After that, go to supermarkets that put it straight on the shelf, then process it locally, then walmart.
I work in a meat market and we usually try to cut different thicknesses of meat. Depending on the store you could ask for a certain cut of meat at any thickness you like.
Chuck eye, not whatever that is, is incredible. Edit: local markets, especially small ones, will make to order and will do their very best for your business. Buy from your local rancher or pack, if you can't, buy from a local small business, if you can't, order from either one online.
Alberta Canada here. My steaks have gone up in price 50% over 3 years of being carnivore. $29/pound for grass fed NY Striploin. This is from a local butcher selling local farm beef.
I just wait to buy t-bones, ribeye, and stip steaks when they go on sale. Usually, they sell for ~$6.00/lb every two weeks where I live. On the off weeks they sell chuck roasts for $3.50 and sirloin for $4.00. Chicken breast and pork loin often sell for $0.97 to $1.99.
Same here. Idk about every 2 weeks but for sure around holidays. It's usually limit 1 whole loin per customer, but I'll go to the same branded store a few miles away and use my 2nd phone number to get the deal again. Great way to buy 30lbs of ribeye and not spend a fortune.
I really miss Miami,, but I don't miss those prices.. 4.50lb for select ribeye here in Texas.. If you look through,, sometimes you find choice mixed in.
Food Lion is NC is one of the few stores I have ever seen that sells the Denver steak, which is a part of the Chuck roll, very well marbled steak great for marinating.
I am glad I live where I do... Every 3 months this grocery store has their "quad" annual big meat sale, and last time I bought a whole 15lb NY strip for $113 and they will cut it for you for free.
I'm surprised you didn't go to Wild Fork, Guga! It may be frozen but I recognize the shops there and the quality has always been top notch. You could've hit up Walmart, Aldi and Wild Fork in the same trip! Give 'em a shot next time!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I work at Target, and we (the store) do not have anything to do with the meat. We receive it and put it out on the sales floor. We do not repackage it in any way.
Also, Target just redid all their NY strips and Ribeyes to all be a thicker cut than they used to be.
Keep an eye out for clearance meat at Target, which can be anywhere from 30%-70% off depending on how much we have to sell that day to preserve freshness.
I used to manage a neat department at Walmart customers would complain about the way we cut meat. You would have to explain to them it comes in packaged we just sticker it and put it out.
I appreciate the correct grammar!
@@scott1977fulthats pretty neat
Absolutely! I go to Target just to try and catch the clearance deals on Steak. I don't mind if the "use by" is the next day, or even the same day. Just means I'm eating steak that night for a great price!
In other words, y'all found something that works and put up a big sign that said "don't mess with this!!!!"
Lol most stores have pylons out front of the store to stop people from driving in. The worrisome thing is that I've seen a lot of paint scratch marks on them from what looks like car bumpers.
Remember, safety rules and equipment are the result of past events 💀🤣
@@Sun-ut9gr Forreal. My first job was at a grocery store and I remember one of the pylons was bent at a full 45 degree angle right in front of the disabled parking spot lol.
Every store has pylons, but Target is the only one that turned them into decorations by making them giant red balls.
Bollards is the technically correct term, fyi
@@bicker31 Ah yeah that's right. Thanks!
Steak Rating avg score:
Meat Dealer: 8.33
Costco : 6.70
BJ's: 4.83
Target: 6.57
Local Super: 1.9
Trader Joe's: 1
I work in Costcos meat department as a meat cutter. The 145° recommendation is the normal beef cook temp from the USDA. It has nothing to do with the tenderizing. Because of the tenderizer we just have an agreement to clean and sanitize the needle head every 4 hrs. I've had ribeye steaks sit in the fridge for a week and cooked it rare and never had an issue
Stop tenderizing steaks that don't need tenderizing. bit ridiculous that you needle all those steaks to death when you could just leave them alone.
@@will9703 There is a difference between working at a store and managing it.
@@will9703 That ain't up to them. Complain to big Costco, this person's just doing their job the way they're told.
Same
@will9703 imo it improves the product significantly. Why not make it more tender if you can. Can never have a steak that's too tender
Criminal to add H-E-B in the thumbnail and not actually get steaks from there. Granted I still expect them to be middle of the pack.
Felt the same way
Or Walmart
It’s that clickbait. Though I was hoping Guga would actually go to Walmart to try their steaks for once. They’re honestly not that bad!
Thought the same thing, though I think HEB steaks are some of the best in my area
Came for the same reason, so disappointed. Thing is, Guga doesn't need clickbait. Just put up a vid and people will watch.
kay, I’ve always scratched my head about the obsession around the kislux book totes and their practicality, but this one is adorable!! Congratulations
My local supermarket in NYS charges $16.99 for NY strip choice. That's why I go to the local butcher and get the samething for $12.99.
NYS?
@@joeboggio4002 New York State.
26 dollars for choice?
@@joeboggio4002 New York State
@oreo2584 yes... there Angus tenderloin choice grade steaks are $45.99 a lbs.
Guga, thank you for the hard work
Hey Guga, I work in a grocery store meat department in Southern California. I'm here to tell you that, at least for us, we don't take older meat and marinate it to try to sell it. We marinade/season fresh ingredients. That's a huge health code violation to just repackage old meat, extend the shelf life, and throw a marinade on it.
Aldi actually has good quality ny strip. But every couple months, I go to 1 of 2 of independent meat markets here in Oklahoma. Yes, I'm paying $20+ per steak, but the quality is second to none! So worth it to go quality over quantity.
Here in Australia Aldi has 28 day aged rib eyes and 100 day grain fed scotch fillet for about $18 - $25 depending on size. Better than any steak i've had at a restaurant
Aldi chapped my ass one day when I purchased a NY strip. The displayed side looked great. When I opened the package, the face down side looked like my cats had got ahold of it and it was nothing but gristle.
@@Firevine I wouldn't buy anything from Aldi except some frozen stuff, bread and eggs. Everything there is so hit or miss quality and price wise it's not even worth it. The whole "putting a quarter in the shopping cart" thing is nothing more than a gimmick to make it seem like it's a "bargain store" and just annoying. Plus you have to REALLY watch the weight of everything too.
@@CNCMatrix Oh yeah man. Aldi is straight up trash. It's a similar gimmick as Dollar General. You're not saving money by going there.
Aldi is raclst
Thank you for the comparison. Here in WY, I love to get steaks from our local butcher shops. They are so much better than the grocery stores. The only issue is they are very pricey, but you get what you pay for. Flavor, texture, and thickness are always perfect. We usually go for the Sam's Club steaks. They are decent, and for a regular meal, they are more affordable.
I've been watching older Guga videos lately. Angel and Leo are the best 'guests' by far!
Leo dropping his pie was hilarious
And catching it like he's used to it 😆
Hes a melt
Guga, Joshua and Max uploading on the same time is literally the best thing happened today !!
Interesting results from this video. I have gone to the store myself for steak/pork/chicken and left empty handed because I wasn't happy with the appearance of them. Other times I've gone in with low/no expectations and came away pleasantly surprised. The takeaway was then, as is now, know what you are looking for.
I bought preseasoned meat, and when I opened the package, it smelled so bad. I wanted to believe it was the seasoning, so I cooked it and tried a piece, it was bad. I didn't know that's what they do to meat that doesn't sell. Never again!
That depends on the area the store is in. If you are in a store where the locals buy a lot of that stuff then it will be fine. They have to make if fresh every few days.
Yep, there was an NBC special on it back in 2010. Look it up on UA-cam
Highly depends on where you live. In some places if companies did that, they would literally be basically ensuring they have to shut down their whole business permanently if anyone found out, like where i live, that stuff is so illegal, in fact the most stores can do here is slap sale on the product few days/day before its expiration date to sell it, after that its thrown out
In the case of Target and Walmart they are not repacking old meat with seasoning. It comes in on the truck that way.
Ngl seasoning your own meat is always better just man up and do it
Thank you for saying "Make sure you know what your looking for" My family thinks I'm crazy looking at the steak aisle for 10 minutes to find the best one!
Fantastic time to release this video . I've been going back and forth between Costco and Target (no local butchers in my area), and I've definitely noticed rhat Costco's is lower quality than Target. Even their Prime grade doesn't look very Prime.
5:09 You know what’s fair, Guga?
Showing in the thumbnail all the brands you visited, *not the ones you didn’t visit.*
Love ya, Guga. But either yourself or your editor did you dirty with that thumbnail. (I’m a HEB guy, but I’ll go with Costco too)
I was wondering about the H-E-B myself. It would have been a lot better if the thumbnail had had false advertising.
Wow guga, congratulations on your weight loss!
I was watching older videos and this is the most recent one and it really shows.
Come on man, where is the Walmart, HEB, Kroger, etc. 😂 I took the bait. I still enjoy your videos 100% percent.
We don't have HEB or Kroger in FL (though Kroger delivers to some areas). HEB is Texas only.
@@Deladus yeah I understand that, just that many more were on the thumbnail. Still fun to watch
You do have walmart. I am in TX, every time I go FL Publix is a most for subs, not a fan of the steaks I found there like demonstrated on the video! Although maybe not all publix are the same🤷🏻♂️
It's because Guga has been getting worse and worse with click bait, wrong information, etc. Not sure what's been up with him lately.
It's not like he'd get any meaningful results with one steak from each store anyway. The only interesting part is which stores offer which grades, cuts, etc.
@@timewave02012 agreed. Not the store that makes the difference but the breed and rancher that handles it
As a 38 year old butcher from Australia with 23 years experience i would love to share my knowledge and expertise with you guga 🤜🤛
I've had kind of a rough week, but I gotta say, the combination of Guga attempting to pick up a guard ball at Target, make an implied fart edit while not breaking character and stay informative, had me cracking up! That's what I call subtly changing up the content game, and it's not even 30 seconds into the video 🤣🤣
That’s so true what you said about never by Pre marinated that’s a worldwide thing. Also Guga make sure you only buy meat under white light some people use a different colour (black light purple light) to hide defects and age meat and chicken ready to get bad any day.
I grabbed an individual steak from Target a few weeks ago and was pleasantly surprised at the quality.
Guga your voice totally relaxes me❤
We shall appreciate the time put into this video
Agree
You need to change your name to "ThatDryAgedInOysterSauceGuy". You've earned it.
Did it live up to your dreams when Guga came through with the DAIS steak?
@@Tonyhouse1168yes
Guga, I want to Thank You again for turning me onto FOGO CHARCOAL !!! It has changed and improved my grilling experience by 75% !! It burns Sooooo much longer and Sooooo much Hotter than the Kingsford that I have used for 40 years. Give it a try everybody !!
I like steaks from Sam's and Walmart. I spend my time to pick and choose. If I don't like the selection then I'll just cook something else to eat. BBQ chicken quarters is a staple.
Sam's has the best cuts. Although I like that Walmart and Sam's have a reputation for being where "the poors" go, it keeps out pretentious people.
Wal Mart is very good and no complain just rest and enjoy.
My Walmart has pretty good choice and prime variety. I prefer local butcher, but Walmart is a good second choice.
I have 2 Walmarts each within 10-15 minutes of me - one of them always has pretty... lackluster steaks. The other tends to consistently have much better quality steaks. I'm not sure how exactly this works, but it's been this way for years. But, yes, the good Walmart steaks are indeed quite good, their two pack of petite fillets is my go-to as long as there's a package with 2 decent steaks in it(they'll put some real gnarly hack job steaks in there sometimes LOL).
Can't beat local of course, but gotta appreciate the convenience of being able to get a decent steak at Walmart too.
The selection at my local Walmart pretty much sucks. The only time I buy cuts of beef are when they are "yellow tagged", and I'm desperate for a steak.
Leo was on point with those ratings, nailed the blade tenderization right away
They are literally filming his videos, they know everything before they even sit down to do taste tests.
@@michaelb4833 They are not the ones filming. Guga has a ton of staffs.
@@inferstrike3544 you look back at older videos not that long ago Leo didn't even know what Picanha was now he's suddenly an expert and can tell that a steak was tenderized by taking a bite size? c'mon now. They obviously know some context about what the video or experiment and that's perfectly fine.
@@michaelb4833 I've been watching Guga since 2021. Leo's probably had experience after trying so many steaks lol. It's fine if he has some kind of context either way.
Guga, please try garam masala aged/seasoned steak.
Yessss
Guga is looking great! Congratulations Guga! You're the Tio of UA-cam!
4:00 - Darker is more fresh? I heard from other "steak" guys that it meant the cow was under distress when it was killed, and that the meat would be tougher. Is this true?!
I thought the light color was better as well. It's a good question.
I heard the same thing as well… now I’m confused lol
i believe the more red is better. Nice waygu is always red. The darker meat seems sitting their for a while
Guga, because I've diabetes type 2 I have to skip .. rice .. potato, pasta and pizza. But being a creative cook I'll try a substitute, beans. Me like beans and bacon!
I don't want to include prime grad beef from costco that's the same price as Target...but my control is a $40/lb steak from Grand Western...
No it wasn't.
(it's $50 EACH. And they aren't a pound. They were 12 ounces, or $62.50 a pound and you have to buy 2x).
Wait ... no, I'm wrong. It's more! lol
it's $50 for 12 ounces, but $75 for a pound!
And you have to buy two, so really ...
It's $100 for 1.5 pounds or
$150 for 2 pounds.
They don't even give you the SAME price when you by more. 🤣
Obviously, Grand Western steaks would've tasted better than Prime anyway. He didn't need to sandbag. You saw, they're ridiculously marbled. In fact, I wouldn't eat [that] much fat in a weekly, let alone daily steak. A steak with ~50% marbling just cannot be good for your arteries / blood pressure. Once every few months? Sure.
TBH, I've never even tried one. The beef Tenderloin (not even Filet) are SO GOOD when cooked right that I don't even need better. Why..? It's $20 a pound as it is ... all I could do at this point is spoil myself from something I absolutely love.
guga your voice is so soothing and calm that i often use your videos as sleep fuel :D
I mean let's be honest, this was just an ad for Grand Western Steaks. You handpicked an amazing steak from them and included the price of every other steak but that one.
OMG, it's so much worse than that.
They want $50 for 12 ounce steaks now and $75 x lb!
And you have to buy two, so really, it's $100 for 1.5 lbs
For 2 lbs - $150 (they charge higher rate if you buy more)🤣
Obviously, Grand Western steaks would've tasted better than Prime anyway. No need to sandbag. They're ridiculously marbled. In fact, I wouldn't eat [that] much fat in a weekly, let alone daily steak. With ~50% marbling it can't be good for your arteries / blood pressure. Once every few months, or per year? Sure.
TBH, I've never even tried a steak that marbled; just Ruth's Chris, Mortons, etc. The beef Tenderloin (not even Filet) are SO GOOD from my local when cooked right? I don't even need better. And it's only $20 lbs as it is. A great deal imo.
My Kids only love Meat cooked "shoe sole" we called in Germany. Thats more than well done. I Love the way you do it Guga
11:36 the fact that he caught that was funny
That side dish looked so good! I so want that recipe, Guga!!
I believe the life of an unbought steak in the supermarket goes roughly:
Steak -> Stew Chunks -> Minced Meat
When that doesn't sell in time, the in-store bakery uses it to make meals like pies, sandwiches, meatballs, lasagne, etc.
Honestly this is like the Meats university. I learnt so much from this video alone like wow🥰
I would have liked to see him also do the one he butchered himself from Costco to see how that compared.
I lucked out and found a prime boneless Rib Roast at my local Costco for $12.99 / lb and it resulted in 16 of the best steaks I've ever had outside a high end steak house. So butchering yourself is definitely a step up, but I don't know how much because I never but Prime Ribeye precut at Costco.
If Guga ever visits the SF Bay Area, there is a Business Costco in South San Francisco that sells vacuum sealed packs of USDA Choice Picañha for roughly $7.99 a pound.
Grass finished beef will have a naturally orange/yellow color to the fat where as grain finished beef has that white fat you seem focused on. White or yellow the fat is fine as long as it isn't turning translucent.
Need to try a Dale's Seasoning experiment, Guga! The MSG of Alabama!
I'm from North Carolina and love Dale's Seasoning.
@nursinghomemaintence9927 it's good stuff! I'm gonna keep commenting it, maybe it'll catch guga's attention eventually!
Blindfold testing would be great, so it's unbiased!
Grand Western Steak choice grade NY strip costs more than prime at my local butcher. Being critical of a 19.99 NY strip when it is cheaper than the GW seems disingenuous
Exactly. One of the least fair comparisons he's ever done.
I searched _"Grand Western"_ bc I couldn't be the only one who saw that.
On Grand Western Steaks rn, a NY Strip (small) is $50 each.
Yet, he thought it'd be "unfair" to get the Prime cut..??
Obviously, Grand Western steaks are going to taste amazing; he didn't need to sandbag the comparison. They're ridiculously marbled. In fact, I wouldn't eat [that] much fat in a weekly steak, let alone daily. A steak with >50% marbling just cannot be good for your arteries / blood pressure. Maybe once every few months. But, I've never tried one, either.
@trumanhw My local butcher is great and will custom cut choice NY at 13.99/lb. Porterhouse is 18.99/lb. He always gives me the best cuts. Rather than focusing on supermarket brands. Guga should look at the importance of relationships when buying products
My mom bought one kislux and she loves it. It had been there for over 10 years when she went out with it.
Yeah 40 euros a kilo (pretty much 20 dollars a pound) is what WE pay in Europe for good steaks.
Which is crazy - I thought you would be cheaper in America.
Beef has went up a lot in the last four years, everything has. I'm not complaining because if we get Harris next year and she is able to push price controls we will have shortages if history has taught us anything.
I'm from Alberta Canada which is our beef province and I thought it would be cheaper stateside as well. For a AAA (our version of choice) we pay about $25 ($ American). Except summertime when stores drop prices to entice the backyard grilling crowd. Other places in Canada are higher so I was surprised there wasn't much difference either.
@@justinr9753No price control makes everything more expensive because instead of selling the product here in the USA it gets sold to a country that they can get a better price. Most of the places already are on thin margins. it means the farmers and rancher will get less. They will have less money to plant for stock a herd. meaning less supply and higher prices.
It's like the 25k for new home buyers. A house that is worth 250k will be worth 300k. Then the property taxes will go up another 1.5k a year. In the last 3 years because of the housing shortage my property taxes went from 5k to 8k.
The problem with the high prices is the government has printed to much money. 80% of bills today have been printed in the last 4 years. Making the value of the the dollar less. It Started with Trump and Covid-19 but the democrats continued it to keep people from going back to work to win in the the mid elections. The rest of the world were delayed in dealing with Covid-19 so the food supply was stagnate with caused higher food prices. China became the global prime market to ship food and the rest of the world had to take second place in maintaining its food supply. We are starting to see variety back in our markets. Even CNN says her economic plan is dangerous.
@@faervas1234 Please explain how the housing shortage raised your property taxes. The houses that were there getting taxed three years ago are still there getting taxed. What am I missing?
@@rogermccaslin5963 You might want to take steps to improve your reading comprehension since they explained it, albeit briefly.
"It's like the 25k for new home buyers. [>>>] A house that is worth 250k will be worth 300k. Then the property taxes will go up another 1.5k a year. [
I've bought alot of steaks at my local grocery store and the quality is wild. They're usually decent, but some days they'll have a choice steak that you'd swear was prime or better, other days they'll have a choice steak that has lots of connective tissue, and a big slab of meat with 0 marbling. You really just gotta get good at picking them.
A workaround for the Costco blade tenderized meat is to sous vide it. Doing it this way means you don't have to take it to 165 and can get a safe medium rare if it's held in the water bath long enough.
I've been cooking costco steaks for years. I cook them the rare on the grill and have had them sit in my fridge for as long as a week and had no problems nor have I heard anyone have problems. I just hear people start to read the fine print and get freaked out
@@Tim_Marshall73 100% agree. This is way overblown. I am transplant patient. We are very susceptible to bacteria. I have ZERO problems cooking a Costco steak to 129 degrees.
Hi Guga, I visit Miami from time to time and have bought phenomenal ribeye and striploin at Martinez Distributors in Hialeah and also at Broward Meat and Fish. Like you suggest I always prefer to buy the primal cut and slice and trim my own steaks. This video is extremely educational. Thank you for sharing your knowledge. Helping us all eat better.
I love that he doesn't to buy prime cuts to keep things fair then proceeds to use his usual meat supplier which is prime grade at minimum for control to keep things fair.
😂😂😂true
He literally said in the video that he got their choice grade.
Maybe you should quit loving imaginary things. Just food for thought.
Wow, those prices! We are fortunate to know a farmer and it costs around $4/lb which includes amazing steaks .
Guga's transformation is really really crazy ❤🔥
really... proud of tht guy
Thank you Gaga. I never bought steak from target before. Will try.
3:52 whats wrong with grass fed?
Some people think grass fed is not as good as other steaks
Less fat. Think like this, Wagyu cows are fed a diet of corn and rice. It is what gives it their marbling and flavor.
Grass fed are kept more lean because of their diet.
Less fat. Think like this, Wagyu cows are fed a diet of corn and rice. It is what gives it their marbling and flavor.
Grass fed are kept more lean because of their diet.
Idc what nobody says, grass fed does not taste as good as grain fed. Grass finished is reasonable, but full grass fed beef tastes like deer.
Not gonna argue on the taste but grass fed is best for health.
Grass fed basically tastes like organ meat. If you are into that sort of thing it is good. If you are not into that then it is bad.
Almost all beef is grass fed, it's the finishing that differs. Grass finished has that intensely mineraly thing, grain finished is milder and has more fat. Give me grass finished any day, the fat actually tastes like something.
You're so used to eating trash meat the good stuff tastes bad
without Angus, then still bad! Best Grass-Feed Angus is sprouts farmers market even cost equal Publix's nightmare steak.
Those prices are crazy. I get half a grass-fed cow for $5/lbs and 1.5 or so for processing.
$19 a pound…designed to ween people off beef.
Designed to fatten the beef industry wallet.
Actually having worked in the meat department twice now for over 20+ year most meat comes in prepackaged. Even the marinated stuff. Most stores can't repackage meat products because you aren't allowed to change the original package date.
That is NOT how pre-marinated steaks work in grocery stores. lmao They come from the packaging plant already marinated and packaged. Please stop spreading misinformation.
Guga, we NEED a side-dish video!
I raised 75k and Christina Ann Tucker is to be thanked. I got my self my dream car 🚗 just last weekend, My journey with her started after my best friend came back from New York and saw me suffering in dept then told me about her and how to change my life through her. Christina A. Tucker is the kind of person one needs in his or her life! I got a home, a good wife, and a beautiful daughter. Note: this is not a promotion but me trying to make a point that no matter what happens, always have faith and keep living!!!
How can someone get connection to that woman y'all speaking bout !!?
I just connected her and she responded nicely 🥰
Absolutely! I've heard stories of people who started with little to no knowledge but made it out victoriously thanks to Christina Ann Tucker.
What I fancy most about her is that, she communicate to you your progress every week. I wonder how many clients she's got and how she keeps up with the weekly update to every single one.
I buy all my stuff local, from the stockyards here, etc. Steaks, fruit, vegetables, it is very cheap and even the somewhat more expensive people do it great. I can get by on $70 of food for a month if I needed to but like to support the families who provide me everything else.
Something I've recently learned... make friends with a local farmer. I've started buying most of my meat from a rancher in my area. Mostly grass fed, very fresh & about the same price as the everyday pre packaged stuff.
Usually they'll even throw in a bit of fat, bones or organ meats if you ask.
I wouldn't do that unless they are handling a lot of meat due to questions about the handling of the product. What I would do is look for a local butcher. My dad always used to shop at this butcher out in the middle of the country that did a brisk business. So you knew you were getting fresh product, handled properly and it came from the local farms.
But then not everyone is in a position to find such a butcher or even a rancher to sell them freshly prepared meat. I live in the suburbs of a big city and would likely need to travel an hour or more to find such a place. Which I imagine is true for most people given how we've tended to congregate around big cities over the years.
@@nanoflower1 The ones I go to get their cattle processed by a licensed facility.
I hadn't thought of a local butcher shop before though, I just assumed they used similar supply chains the grocery stores used. I'll have to shop around and call some butchers, that may open up a lot more options. Thanks!
Hey Guga! Before the end of the video, you should tell them where each steak is from to get their reactions, just to see what they think and have to say. (The same with other videos like this!)
My local-ish BJ's has the best steaks in the area. I live on the eastern shore of MD. Walmart and Food Lion always cut their steaks to 1/3ish inch which make them difficult to cook properly. My local BJ's does a good 1ish inch cut and the marbling is usually pretty good regardless of grade.
I've learned a ton about steaks from you. Both my and my wife's family come to me and say I make the best steaks. That being said, the last sous vide cooker I bought was defective and I don't have an outside grill. But I cook my steaks in the oven in a tight aluminum foil wrap with a pad of butter and seasoning (1-2TBSP and salt/pepper/garlic powder). To finish I use a propane 'flamethrower' similar to yours to char the outside. They are delicious.
Guga brother God bless you....
Do more!!!!
Fred Meyer, Grocery Outlet, Safeway/Albertsons, Kroger, Walmart
I would love you to chemically test all those different steaks and see which is the cleanest/best quality.
Guga..whatever youre going to make,its phenomenal ❤😂
The whole season or marinade old meat is not true at Super One where I used to be a butcher there. We would always use fresh meat to season or marinade and package ourselves. The prepackaged stuff I'm not 100% sure on.
In the uk our supermarkets have butchers inside of them which is great. They have a lot of pre cut packed stuff but you can also ask for anything you want from the butcher. Asda(walmart), morrisons, tesco. Some others. Im lucky my stepfather is a butcher, so i always have a stocked fridge/freezer 😁
Guga, you really need to try out The Fresh Market! As an employee of that company we have a huge selection of steaks, pork, chicken, and seafood along with daily deals! You should definitely add that to your list
I've been getting some amazing steaks from my local Aldi recently. The 3 packs of small, thick cut sirloin have been my go-to, at $8.99/lb.
Food City sells Choice and Prime, and the quality is great because they're freshly butchered from the primals. But their ribeyes and NY strips are too expensive ($22-28 /pound), unless you catch them on sale. I guess $28 isn't awful for prime ribeye, but wait for the monthly sale for $12 off, then stock up and freeze them.
The target one did okay because it was wet aged
My local Sam’s club knocks it out of the park for New York strip and ribeyes. I rarely find anything for sale that wasn’t packaged same day. Always 1.5” thick too.
I’ve been to other Sam’s clubs and they usually have a pretty good selection.
Gotta say… Guga’s calf game is on point!
love this channel, episode idea: you show us four steaks and have us guess which one is best via marbling etc, then you choose the one thats best. test time
This is such a good video, taking notes. Thanks Guga!
Costco ain’t the only store that carries prime and choice. Surprisingly, Walmart has both prime and choice grade steaks. And they’re actually not bad!
This is very helpful thanks! I also had no idea Target had steaks.
@guga foods, I'm not saying some small/terrible retailers don't extend product shelf life by reworking it. But I work for a very large food retailer and the FDA says you can't do it and extended shelf, it can only be sold for the original date established.
Going to have to give Target a try. Like you, I haven't been sold on Publix steaks. We go to the Jax commissary for our "normal" steaks (but not everyone has that option) and the local meat store for our "treat yourself" steaks. I'd like to see how Target compares.
I always buy my ribeyes from Costco. They seemed to sale the best ribeyes I've seen so far Guga. Then again I'm from San Diego,CA
Best deal I find at the big grocery stores in my area is Vons (part of the Pavilions and Albertsons group) they often do $4.99lb well marbled choice tri tip roast sales. That I cut at home into steaks. During the holidays they will have prime rib roast deals around the $10 per pound.
For the cost of a handful of steaks, you can buy a Sub primal and cut it up into a bunch of steaks for less than half the cost.
Waste? Not in my house. When I buy a cut, any waste will either be ground into hamburger or roasted, and I make stock . It's the best stock ever!
My recc. If you want better quality and price, go to a butcher or company that deals in meat. After that, go bulk. After that, go to supermarkets that put it straight on the shelf, then process it locally, then walmart.
I think that's why Guga included his meat dealer in the selection.
Given that this is Guga's literal job, I'm pretty sure he knows that.
I work in a meat market and we usually try to cut different thicknesses of meat. Depending on the store you could ask for a certain cut of meat at any thickness you like.
Instead of rice you could use shredded potato and make it like a hashbrown dish. I can't wait to try this!
Props to guga for representing Kendall in Miami ❤❤
Chuck eye, not whatever that is, is incredible.
Edit: local markets, especially small ones, will make to order and will do their very best for your business.
Buy from your local rancher or pack, if you can't, buy from a local small business, if you can't, order from either one online.
Alberta Canada here. My steaks have gone up in price 50% over 3 years of being carnivore. $29/pound for grass fed NY Striploin. This is from a local butcher selling local farm beef.
I just wait to buy t-bones, ribeye, and stip steaks when they go on sale. Usually, they sell for ~$6.00/lb every two weeks where I live. On the off weeks they sell chuck roasts for $3.50 and sirloin for $4.00. Chicken breast and pork loin often sell for $0.97 to $1.99.
Same here. Idk about every 2 weeks but for sure around holidays. It's usually limit 1 whole loin per customer, but I'll go to the same branded store a few miles away and use my 2nd phone number to get the deal again. Great way to buy 30lbs of ribeye and not spend a fortune.
I really miss Miami,, but I don't miss those prices.. 4.50lb for select ribeye here in Texas.. If you look through,, sometimes you find choice mixed in.
Food Lion is NC is one of the few stores I have ever seen that sells the Denver steak, which is a part of the Chuck roll, very well marbled steak great for marinating.
the marinated beef isnt old, its just less meat. the marinade is pretty thick and adds a lot of weight. its a rip off basically
I am glad I live where I do... Every 3 months this grocery store has their "quad" annual big meat sale, and last time I bought a whole 15lb NY strip for $113 and they will cut it for you for free.
I'm surprised you didn't go to Wild Fork, Guga! It may be frozen but I recognize the shops there and the quality has always been top notch. You could've hit up Walmart, Aldi and Wild Fork in the same trip! Give 'em a shot next time!