$49 per lbs? Where the fook you shopping? Even a dry aged prime ribeye is no where near that price. And NEVER heard of putting flank in stew or soup. How about a taco or braciole?.
@@lbertlopez83 No such thing. Seriously everyone is going to have their own preference and a great steak can be ruined by a lousy cook while a lesser cut could be made absolutely delicious if made correctly. And then you get into personal taste where someone might dislike what you think is a perfect steak for the same qualities that you think make it better than their own favored steak.
Testify Stickyfox! It's a beautiful thing to find people who are physiologically and anatomically adept in this world of everyone treating covid as if it was EBOLA
@@anthonypeart9841 Google search brother. Nevermind my minor in the subject... Myoglobin contains hemes, pigments responsible for the colour of red meat. The colour that meat takes is partly determined by the degree of oxidation of the myoglobin. In fresh meat the iron atom is in the ferrous (+2) oxidation state bound to an oxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the ferric (+3) oxidation state, having lost an electron. If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams). Grilled meats can also take on a reddish pink "smoke ring" that comes from the heme center binding to carbon monoxide. Like hemoglobin, myoglobin is a cytoplasmic protein that binds oxygen on a heme group. That red color Anthony comes from the heme that is present in both. The usage on this video is refering to the meat's color and not the blood coming from it. Hence the correct term is myoglobin. You must have mistakenly thought that heme and hemoglobin are one in same. They are not.
You can keep the flank steak, I'll stick with the Ribeye. A flank steak is great for a stew or fajitas, but for the grill, there ain't nothing like the Ribeye.
Flank Steak will never be as tender as a Ribeye. Flank can taste great but I don't like having to chew quite that intensely. If you slice the Flank very thin after cooking it can be easier to chew but I like cutting a big chunk of the Ribeye.
@@JalaJala007 What? You can get nice Rib-Eye for 20 Euros the pound, Entrecote for half the price even (which is a gorgeous meat as far as I am concerned). German prices are pretty dang low, all things considered.
Flank Steak, like the previously under appreciated Hanger Steak has been "discovered". Yes, a Rib-Eye is still more costly, but Flank Steak is not that much less expensive. Value is no longer a reason to opt for one over the other. Now it's a matter of preference.
Yeah the marbling is a stupid comparison lol. Flank is way more lean than ribeye, it's always going to be that way, but it has a really good beefy flavor compared to a greasy ribeye.
@@bobbygetsbanned6049 you guys are crazy, unless your prepping for a body building show or your 300lbs..... Eat the ribeye....grease? Da fuq ribeyes u buying lol. Enjoy it, either way beef is great for you.
There is a way with flank steak; Argentines use a thinner version which is filled with seasoning and you can add onions to it; then roll it up and skewer it or use twine to keep it together. It can be roasted in the over at 350 F or it can be boiled; when ready let it sit for 10 minutes and slice it. Serve with salad or any vegetable off your choice. Delicious!
Great video!! I basically grew up on flank because in the 60's and early 70's the butcher practically gave it away as scrap !! Super beefy flavor and great texture. Thanks for posting.
Flank steak has increased in price tremendously over the past few years. I remember buying it for $3 to $4 a pound and getting it on sale for about $1 per pound if it sat around too long. It is now routinely $8 to $9 a pound and it pretty much flies off the shelf so you rarely find it at reduced prices.
Same here in the U.K. flank steak used to be so cheap now it’s gone through the roof. Here rump steak is still the cheapest not sure if you call it the same in America as I know you have different names to us for certain steaks.
I served a 16 pound boneless ribeye roast for Christmas dinner (cut in half and cooked in two seperate ovens for even cooking to med-rare) Costco had them for about $14 a pound. It was excellent. Flank steak is only a couple dollars a pound less.
Flank and brisket are super expensive around here, Ribeye is priced about the same and T-bone is actually slightly cheaper. I have no idea how that works but we've eaten a lot of T-bones this year.
Last month I bought organic ribeye for around $12 per pound. I don't know what flank would cost, but the flat iron was about $8 per pound. Even if it's cheaper, I still like the marbling on ribeye for grilling. Flank steak is good for fajitas.
or burritos. thats what i did on my channel. petite sirloin isnt that bad if you dont wanna spend the money. i think it needs more seasoning than a flank and ribeye but if you're on a budget, cook it medium reverse seared its not bad. not as much myoglobin but its not that tough
@@crimsonhawk4912 Its how you cut it and cook it just like a brisket and brisket isnt a shit cut of meat. Ive done Brazilian style flank steak with chimichurri sauce. damn good
I favor a strip or T-Bone myself. Or, even better. I don't choose and get the Porterhouse. 😁 But nothing wrong with flank steak on a skillet. Great fajita meat.
@@bhubbard491 More like someone who has enough money to splurge. Personally I rarely get beef because of how much more expensive it is than pork. Last time I compared the prices for some steaks in the store it was something like a buck and a half to two bucks difference between pork steak and one of the less expensive beef steaks. The ribeye was higher.
I like to buy the butcher's 'secret cut,' the Chuckeye tender steak -- when I can get it. It's a lot less expensive than either the Ribeye or the flank steak but it's usually as tender and juicy when sliced properly. I admit that the Chuckeye will sometimes be slightly chewy, but then take care to slice it as one would the flank steak and it'll be equally as tender and flavorful. My butcher says that it's his favorite steak to grill when he has friends over and to also use with skewers. AND if you like to slow cook via Sous-vide then you'll be in for a real treat as it will melt in your mouth like a tenderloin steak!
I buy a few quality Chucks and cut the chuck eye out of it and use the eye for my grill and the rest for chili or stew meat. That’s what the grocery store does!😉
you only get 2 chuck eye per chuck thats why you dont see a lot of them. but yes they are like rib eye because you split the rib from the chuck at the fifth rib bone
I always use flank steak when making beef tacos. I am careful to make sure I always cut across the grain so the whole piece doesn't try to come out when I take a bite. Also, I take some garlic, red onion and cilantro that I'll be using in my home made pico along with a bit of olive oil to marinade the steak overnight. Great tacos!
Latino here from U.S. this is one of our best kept secrets, we love a grilled flank with chimichurri. It’s insanely delicious, tender and marinades so well. I love a good ribeye but when I’m feeling steak asada tacos I’m always choosing a flank or skirt steak.
I have an "adopted" little sister who came here from Mexico with her family, and mom makes the best flank steak I've ever had. Not exactly sure what's in her marinade, but definitely olive oil, lime, cilantro, and a little cumin, with some other things. I'm going to try to get her recipe next time.
The restaurant I worked at in the early 80s used flank steak for their Wednesday London broil night. It was marinated the day before in a red wine/ Worcester sauce recipe. Grilled and cut just like this. It was the talk of the town back then. People loved it. I still do.
@@goobtown100 any sweet red. One part wine, one part Worcestershire, 1/2 part water for 24 hour marinade. 4 to 12 hour marinade you may leave out the water.
At my restaurant, the line cooks and I prechew the steaks to make them more tender. This way a simple outside round cooked beyond well done melts in your mouth.
Me and my crew nail ours to the tread of our tires and drive around town for hours, then bury them in a laundry basket for no less than a week before we cook and serve.
This guy def doesn't know us meat prices. Even with inflation, Ribeyes are under $20/# in PA. I cut meat for a living and we sell select or better at 12.99/#. We don't even sell flank steak. He must be looking at Cali prices!
Don't know what flank.you are getting or how you are cooking it. My flank marinated and grilled hot as fuck is as tender (when cut against the grain) as any ribeye
@@dct581 I make flank with zero marinade too and it is perfectly tender. I prefer the marinade as I make asada for tacos. Dude flank is great. Ribeyes are great. It's all great. Who gives a shit
Just a small correction. What you are talking about is myoglobin not hemoglobin. Hemoglobin is in the blood ... myoglobin is in muskles. :-) But all over you're right .. flanksteak is awesome!
In my family, we have eaten flank steaks for as long I can remember. Nice piece of meat to serve "family style" and carve pice by pice as we eat. And the leftovers are great in a sandwich at lunch.
That is not flank steak it’s flap meat. One of my favorite cuts for sure though. $8.99 at my store $12.99 for choice ribeyes $17.99 for prime. Flank steaks are even cheaper
I love the flap meat. So tender and juicy. I've always thought I'd like to have a thicker cut. I didn't know they came in thicker cuts. I'll have to look for them.
ive eaten flank steak from an older milk cow(grass feed and have had a few calfs) and it was fantastic, probably one of better pieces of meat iv'e ever eaten.
Interesting. Figured she would be a chewy gal. Well, maybe she wasn't runnin willy nilly in the river breaks, jumpin and fartin'. You say, "grass fed", my mind thinks ol' sassy out in the river pasture. Hehe
Roel, you have to try tenderizing with 100% lime juice. This helps break down the connective tissue before grilling. About an hour would do it. Then pat it down with paper towel and grill it. I use this method on all my lesser cuts of meat and the results are very good. You will not taste any lime juice when done. Guaranteed. Eet smakelijk!!
Thanks for sharing. I will have to try this. I have had similar luck with crushed pineapple. Very very subtle sweetness is added to the meat (if any at all) but it tenderizes wonderfully.
I am sure in the Netherlands they call this a flank steak but not in the US. What you are holding is a sirloin bavette, sirloin flap steak, or just bavette (depending on who you ask). As you mentioned easily the most underrated steak period. Normally cheap, alot of flavor, and takes a marinade well while being tender only as you clean all the silver skin off.
Must be a regional thing. I'm 40 and I've only heard it called a flank steak my whole life. I've never even heard the word bavette. I'm from Cincinnati.
@@eljeffe767 It isnt regional. I have processed whole animals for 4 years both at a USDA processing facility and resturants. When you buy from a commercial distributor it is called sirloin flap or flap meat. Bavette is more of a chef term but translates to bib. Which that is exactly what it looks like even in this thumbnail. It is not a flank steak they are to different cuts from the same primal in the same general region. You can almost never get this steak in the grocery store. The only time they do have it it is sold with a stupid grocery store name or sold as a fake skirt steak.
I grew up on a cattle ranch in ND. We always butchered our own beef. We almost always used the flanks for hamburger till one time I decided to cook one up. I agree with you, that flank steak was as tasty and tender as a ribeye. Trouble is there are not many restaurants or stores that sell it. This may actually be a good thing. If it were to become popular then the price would go up! Better to leave it a secret.
Wow! I didn’t realize how cheap meat is in the United States. Right now Ribeye is $14 US dollars per pound at my local Grocery. That converts to around $16 euros per pound. 🤯
His pricing quotes for dollars per pound are extremely high, I’ve lived all over the US and in the dc metro area last week ribeyes were $8.99/lb at Costco for choice $11.99/lb for prime. nowhere near the $49/lb he quoted.
I think they are selling you iguana - you are not finding prime in my area - east coast of Georgia for any less than twice that except if you catch it on sale for $18.99
@@phatbackbeat6553 I don't pay that much for any of it - but that's what they charge- lol I just do not buy it. I just have to wait til sales and i can get choice at a more reasonable price- but prime is never affordable for me around here.
Just out of curiosity what state in the US did you use to price that meat? I'm asking because I live in Texas, and steak doesn't cost anything close to that here.
In Europe and the Uk we call this the Bavette steak. French for 'bib' because it looks like a bib (I guess). It's very flavourful, very intense beef flavour. I would not recommend frying the steak. You need to cook it low and slow if you don't want it to be tough. But cooked the right way it's sublime.
Ribeye is around 22-26E / kilo, right? At least at the butchers here in harderwijk. That's some insane pricing your butcher has. Or am I not seeing something here?
Bought a ribeye yesterday 1.2kilo for 38€ at my local butcher. I think the quality of the meat is why the prices are so different. It was a good steak but i had better in the past.
Love a good flank! Compare the flank and skirt, similar but has some differences! Be interested in your take on the differences. Keep up the good vids!
I actually think this might be a skirt steak. Because the grain runs 90° against the length of the steak which wouldnt be like that if it were a flank steak.
Skirt steak has a ton of flavor and is really good. In the US that's used to make carne asada. I ask my butcher to cut it a little thick. I think it has more flavor than ribeye but is tougher. You need to marinate it with citrus to tenderize it. Also, flank/skirt steak (USDA Prime) is about $13 US a pound. A ribeye (USDA Prime) is about $19 US a pound.
Flank has a TOTALLY different texture. It's good, but no comparison to an inch thick, med. rare, prime rib eye! I suppose people who don't know beef, would believe him, but those who know beef know rib eyes are much better than flank steak.
You don’t know much about steaks or cooking beef. My guess is you have no skills in the kitchen. Every unknowledgeable female picks tenderloin (soft, little fat) every unknowledgeable male picks ribeye (soft, fatty). Steak cuts outshine each other in recipes that favor their best aspects. The non-fat protein in skirt and flank steaks is a lot more flavorful than that of tenderloin or ribeyes. Fat does add a lot of single note flavor and that’s why folks like ribeyes - me included. I’ve had prime rib, ribeye, NY Strip, flank and skirt steak in the last 3 weeks. The latter two marinated overnight. All were great. Most flavorful - the skirt steak by a substantial margin. My favorite if I could only eat one steak the rest of my life? Prime NY strip - cut 2” thick and weighing about 20 Oz, medium rare. It’s got the most balanced “chew”, flavor and fat.
I love Flank, Skirt and Hanger and the inside/outside variations. Simple seasoning, grilled quick, sliced against the grain and dipped in Chimichurri - heaven. My local butcher carries Black Angus skirt quite often and it's not much more per kg than regular. Around $20 Australian per kilo vs rib eye at $40+
Hanger is my go to. Love eating it with chimichurri also, I make mine with parsley, apple cider vinegar, garlic, salt, and some crushed red pepper for a kick. Perfection!
I can make any meat as tender as Ribeye. It's called Sous Vide and been doing it for YEARS. I like NY Strip better than Ribeye. Tons of incredible delicious cuts. Flat Iron, Flank, Inner and Outer skirts. So many great cuts. I get tired of Ribeye especially when you are cooking them for SCA comps all the time.
THIS. I discovered flat irons recently and I was amazed at the value. Great marbling, astonishing tenderness, and for a bargain price. Maybe we should delete these comments so no one catches on and drives up the price ;)
Flat iron used to be one of my favorite value steaks...then more people caught wind of it and it's 3-5 times more now....so I keep to Ribeyes. I live in cattle country though, so cuts don't have a huge range unless you are on the very high end like filet mignon
@@releasethecracken what's cheap though? I used to buy it for $3-4/lb, now it's up to $10 where I am now in AZ. Ribeye can be $6-15/lb here depending on sales and quality. It's all a matter of personal choice though. I really don't buy much beef anymore. I raise my own pork and one of my breeds chops tastes like a ribeye, so no need to buy beef at the store really except for soups/stews or something that I just want a little more beef profile in 👍
I have found flank in the USA at costco and it is now my favorite steak. I have a stack of em pre seasoned in the freezer now. Ribeye was always my favorite. But flank is best bang for buck I think.
I have always been asked what my favorite cut of meat is and when I tell people Flank Steak they look at me like I'm crazy. Best part of it is that even overcooked its still tender.
40 plus years meatcutter. That is NOT a flank steak! It's a skirt steak from front front quarter.....a diaphragm around the lungs.Flank steak is from the hind quarter
Marinated Flank steak is amazing. I just use a few simple ingredients for the marinade. Fresh garlic, salt, pepper, olive oil, rosemary, red wine vinegar. Blend that together and marinate over night. So good!
@@sparkyth67 somebody had better tell the Germans, who marinate a 5-6 pound bottom round or rump roast AT LEAST three or four days in a crock full of red wine vinegar to make their absolutely fabulous ‘Sauerbraten’, one of my all time favorite roast meals. 👍
@@MaineBluesman might be fine in a roast that's going to be immersed in gravy anyway. But a steak will never be medium rare if you soak it too long in vinegar
I’m from the Deep South of the USA…and I deeply appreciate the Muscle Schoals t shirt. A direct nod to the Swampers. Do yourselves a favor…and look them up. 👍👍
I thought the same thing. I’m from SW Georgia and have spent a lot of time in north Alabama. I saw the shirt and was like damn! Representing all the way in the…. Netherlands? I think that’s where he’s at.
... good video .. I guess I buy striploin which is part of the T bone when it goes on special $10/lb and just freeze about $150. worth ...it still cooks up beautifully after freezing
I remember my dad telling me back when he worked at A&P grocery store, more than 70 years ago they were trying to give flank steaks away I believe 10 cents a lb. LoL then years after he would say. I can’t believe how much they are charging for them now.
lol I am glad you said it. I am butcher as well for a local shop and when he said flank I was like it may be the piece of meat directly next to flank but it is most definitely not flank. Flap or bavette but not flank.
The moment he said meat is more expensive in the USA I turn him off. People are so misinformed ! We have the best there is , quality abundance & price . Anyway!!!!!
I live in Washington State- I just looked at my premium grocery retailer " Haggen" add to check prices. Flank Steak is $10 per LB. Top Sirloin is $8 per LB. Ribeye is $17 per LB. Beef Sirloin is $4 per LB. Hamburger is $5 per LB. New York's are $21 per LB. Bone In Ribeye is $16 per LB. Sockeye Salmon is $16 per LB. Halibut is $13 per LB. These are all from top notch suppliers here locally in the Northwest. I'm sure Safeway or Walmart has some cheaper but you get what you pay for. Costco prices are about the same and also top notch stuff here. I always go in halves with my friend and we but a cow and split the cost. I also live close to a river full of salmon so that is a regular on my menu as well.
I was a meat manager for years, and was never a fan of this cut. I can tell you it was not very popular, and most of the time we wound up throwing it in the ground Chuck bin, or lean ground beef bin. Unlike other cuts, if a flank steak doesn’t sell the day you put it out, it will turn a much darker color than other steaks, put out the same day, and no one will buy it. I honestly cannot remember anyone coming in, and asking for flank steak, but I had to keep some in the case.
You didn't look closely at the video or you would of recognized that he has a whole hanger steak, aka "butcher's steak" or "hanging tender", called an onglet or tab steak in France. Although called a skirt steak in England, it's not the same designation as our skirt in the U.S. Even in old days (before boxed primals and subprimals became popular)of 70s, The front and hind quarters were shipped mostly without the plate meat, so they weren't seen too much at the retail level. As to flank steak, like you said, I don't know any meatcutters that had too much use for them, ribeye was always the favorite among all of us, that or an occasional strip, or the top butt, close to the joint.
@@frankkolton1780 When I began my career as a meat cutter, boxed beef was just starting. I broke down a few hind quarters in my day. Every area of the country seems to have some different terms for some of the cuts of meat. Charcoal steaks are probably called something else in another part of the country, and maybe tri-tips as well. Anyway I enjoyed reading your reply.
My parents started grilling flank back in the late '70's usually marinated in teriyaki overnight. I now use some soy sauce, olive oil, rosemary and garlic.
I had a skirt steak once that was absolute perfection. It took beating the thing to death with a tenderizer and then brining in a meat tenderizer/spice mix for a day, then somehow it came out perfectly and with amazing flavor. I've never been able to reproduce it. Every one I get seems to be the wrong cut I guess because I've tried several times to no avail. I finally went back to New Yorks where I never seem to go wrong.
I bought bone in rib roast on sale for $5.99 per lb and boneless strip roast $5.88 per lb US around Christmas I spent like $500 and filled up my freezer got 8 roasts . The trick is to be able to identify good marbling...been eating like a king. I ate 2 roasts in a week the week I bought them.. steak for lunch and dinner sometimes 2 for dinner
Looks like great eating to me!!! Thanks for this lesson in buying, grilling and slicing the flank for the best flavor and juciness and Purchase ♥ price too!!
I laughed so much on this video realizing how much I am a fan of ribeye steaks. Really enjoyed such a powerful message in such simple words. Thanks for sharing this and I am now excited to try out different ways to cook a flank steak.
Is that really a flank steak? It looks more like a skirt steak to me because the grains run in a different direction then it would be the case with a flank steak.
I freaking love napolean grills first off. Fantastic higher end non drop in/non-contracter oriented professional cooking system (you dont need a contractor to build you something to use it in), I purchased one. But flank steak can most def vary depending on the market for sure. Bad flank steak is BAAAAD and can be generally underwhelming if you dont get the right cut from the rignt market. No matter how its cooked. Its frankly a less forgiving/risky pick, but it can be a home run if you got a good source or are lucky.
This guy’s not representing an American market. Even the expensive online meat places aren’t $49/lb. I can get grass-fed tenderloins for like $29/lb and I think that’s high. Grass-fed Sirloins are $19/lb. So I won’t be paying $49/lb for mediocre cuts for the next decade at least, unless some weird law is passed or weird monetary policy adopted
I found that ribeye steaks are most ideal for sharing, since a single steak can really weigh a person down, or be so fatty that it is rough eating all at once. Flank steak is a terrific steak that can be portioned better. Plus, it holds up better if some in your family need more “doneness” in their red meat, while it’s a waste to cook a ribeye past medium at the most.
Or you can make two meals out of it. My wife and I regularly do what you suggest though, because 14-16 oz. of ribeye just sits too heavy on my stomach these days. We just get an extra salad or veggie to go along with it, or an appetizer, and that's plenty for us.
I've found that a well marbled ribeye that has been cooked properly will still be good at medium-well. I prefer them medium instead of medium rare so the fat can render a little more. Raw fat is gross. Lean cuts are great at medium rare, or even rare sometimes.
Did a 9 lb choice grade ribeye roast for Christmas. $7/lb. Used Chef John’s cooking method (500°, 5 min/lb, then shut oven off for two hours). Came out perfectly medium rare.
the Flank and Sirloin steaks are so much better when you use sous vide to tenderize them before searing... they can be just as tender as a filet or ribeye and twice as flavorful...
Years ago, the Whole Foods near me had something they called Jersey Steak. Tyler was the manager and has since been promoted (unfortunately for me). I think it was his idea, IIRC. Basically, didn't cut a slab of short ribs into rectangles and instead peeled/cut the whole slab of marbleized meat off the bone. Now THAT was better than Ribeye!
When we were kids and parents and dogs were all under one roof, my mom would make flank steak and marinate it for awhile in Italian Dressing. But when my dad carved the meat, he always explained how and why to carve certain cuts against the grain. We had a huge butcher block round table and I remember the T-bone steaks my dad would get were almost as big as the table! SUPPORT YOUR LOCAL BUTCHER !!! The butcher uses American Beef and EVerything about it is different from Supermarket meats - the moisture level, the texture, the FLAVOR. An eye round or bottom round for Pot Roast, Roast Beef, Beef Stew, ribs and burgers, is so tender - my butcher will put a sirloin steak under the deli meat blade, making them paper thin for Philly Cheesesteaks or they have their cut made especially for Cheesesteaks. This is EXcellent advice and video presentation - but don't forget to SUPPORT YOUR LOCAL BUTCHER! They sell American Beef raised by American Ranchers. Our beef was imported from South America but the two biggest exporters of beef, brothers, are incarcerated for selling rotten meat. Our beef is now imported from Africa. I'll take American free Range Nebraska beef over any other country, any day.and from our local butcher. Thanks for your information every one should know that's presented in your video🥰 upload
That ain’t flank steak brother, that’s flap meat. You can tell by the direction of the grain of the meat and the amount of fat. Still a wonderful cut, great for fajitas and stir fry or just as a steak.
just took a prime rib roast, 17 lbs. out of the freezer, our portion of a 1/2 beef, total weight of the 17 lb. roast @ $4.04 per lb. will get 16 ribeye steaks out of the roast. cost $4.29 per steak
@@TheWestIsDead It was chanted in a race track and a reporter spun it into let’s go Brandon when it was really F Joe Biden. Basically code for f joe Biden
@@trevorholm6470 Ha ha ha @The Famous Austrian Painter Was Right Interview is around the 3:00 mark make your own mind. ua-cam.com/video/9suQV0olw38/v-deo.html
What city were you getting prices? Ribeyes are on sell for $8.99 here and $9.99 for Angus beef. I personally buy out the chuck eyes everytime. It's way better then the ribeye in my opinion. They're only $7.99 a pound
5 Those prices are way off biggest bang for the buck is chuck steak as thick as you can find it indirect on the egg 225 simple marinade helps but either way comes out awesome, getting it at Costco now for under 5
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Flank steaks are already hugely overpriced, at least in my market (mid-Atlantic US), so for practically the same money, I can get a rib eye.
Lmfao yea just get picanha
Thats SKIRT steak. Flank is a LOT leaner.
@@jaysantos536 that’s flank my dude he just gets primo beef 😀
@@jaysantos536 my point remains the same.
@@zethloveless7238 Over rib eye? Your high.
Trying to get us to buy flank steak so he can buy all the ribeyes at a cheaper price! Nice try pitmasterx!
I personally prefer N.Y. Strip
I havent even watched the video yet but if you havent had a skirt you need to.
Skirt is one of the best cuts on the cow
The grain of the meat is real coarse. It melts.
@@diamond-gx1qg try hanger steak, even better than skirt
$49 a pound for ribeye?!?! I’ve never paid over $12 a pound.
Difference between choice and prime
You can buy Prime ribeye for about $15-$17 per pound in my area of Texas. Choice is around $10-$12 and I've seen Wagyu for $49 to $99 per pound.
@@keneric jeeeeez I need to move there haha, it's so much more expensive here in Europe
AUD66 per kilo for above average Ribeye here in Aus
@@lucastussing4494 yes and I’m talking prime angus, he’s getting ripped off big time because I can get Australian Waygu ribeye for only $35 a pound.
Flank steak is no direct replacement for ribeye steaks but it is a great cut of meat in a class of it's own
Flank has it's place, but Med-Rare at the most....but agree, not a replacement for a ribeye.
What’s the best
$49 per lbs? Where the fook you shopping? Even a dry aged prime ribeye is no where near that price. And NEVER heard of putting flank in stew or soup. How about a taco or braciole?.
@@lbertlopez83 No such thing. Seriously everyone is going to have their own preference and a great steak can be ruined by a lousy cook while a lesser cut could be made absolutely delicious if made correctly. And then you get into personal taste where someone might dislike what you think is a perfect steak for the same qualities that you think make it better than their own favored steak.
@@olstar18 the conversation is about the product,not the cook.if you don't know how to cook the that's on you.
The heme-bearing protein in meat is myoglobin. Hemoglobin is found in red blood cells
Went to the comment to say that, saw it was there, like it instead.
beat me to it.....
Testify Stickyfox! It's a beautiful thing to find people who are physiologically and anatomically adept in this world of everyone treating covid as if it was EBOLA
Yea except there is also blood in muscle tissue so the red color comes from hemoglobin........... You sound smart though
@@anthonypeart9841 Google search brother. Nevermind my minor in the subject... Myoglobin contains hemes, pigments responsible for the colour of red meat. The colour that meat takes is partly determined by the degree of oxidation of the myoglobin. In fresh meat the iron atom is in the ferrous (+2) oxidation state bound to an oxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the ferric (+3) oxidation state, having lost an electron. If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams). Grilled meats can also take on a reddish pink "smoke ring" that comes from the heme center binding to carbon monoxide. Like hemoglobin, myoglobin is a cytoplasmic protein that binds oxygen on a heme group. That red color Anthony comes from the heme that is present in both. The usage on this video is refering to the meat's color and not the blood coming from it. Hence the correct term is myoglobin. You must have mistakenly thought that heme and hemoglobin are one in same. They are not.
You can keep the flank steak, I'll stick with the Ribeye. A flank steak is great for a stew or fajitas, but for the grill, there ain't nothing like the Ribeye.
Do you even know what a flank steak is? Because that is not a flank steak, take it from a lifetime butcher.
It’s flap meat lmao
To me it's just as tender, different texture, but very good.
Amen
Flank Steak will never be as tender as a Ribeye. Flank can taste great but I don't like having to chew quite that intensely. If you slice the Flank very thin after cooking it can be easier to chew but I like cutting a big chunk of the Ribeye.
Ribeye is not $49 a lb anywhere lol. Can regularly find it for $10-18. Flank expensive too now a days.
European meat prices are higher than in the US
I am paying roughly the same as he is here in germany
@@JalaJala007 What? You can get nice Rib-Eye for 20 Euros the pound, Entrecote for half the price even (which is a gorgeous meat as far as I am concerned). German prices are pretty dang low, all things considered.
My buddies restaurant almost dropped it off the menu due to rising costs of flank
Flank Steak, like the previously under appreciated Hanger Steak has been "discovered". Yes, a Rib-Eye is still more costly, but Flank Steak is not that much less expensive. Value is no longer a reason to opt for one over the other. Now it's a matter of preference.
@@leo42062 love hanger for carne asada
Each beef only has one hanger stk thats why its called a bucher stk because when they kill the beef the butcher takes it home .
Says “It already has a lot of marbling” about the flank steak… then shows me a ribeye… sorry bruv, I’m sticking to my ribeyes. You ain’t foolin me!
Flanks aight, but I'm with you Ill take a ribeye all day everyday!
nah. Get the flank. or flap meat.
Yeah the marbling is a stupid comparison lol. Flank is way more lean than ribeye, it's always going to be that way, but it has a really good beefy flavor compared to a greasy ribeye.
@@bobbygetsbanned6049 you guys are crazy, unless your prepping for a body building show or your 300lbs..... Eat the ribeye....grease? Da fuq ribeyes u buying lol. Enjoy it, either way beef is great for you.
@@korbandallas8931 Ribeye, like beef rib, is a greasy cut. It's the reason ribeye was a throw away cut for a long time, not all fat is the same.
There is a way with flank steak; Argentines use a thinner version which is filled with seasoning and you can add onions to it; then roll it up and skewer it or use twine to keep it together. It can be roasted in the over at 350 F or it can be boiled; when ready let it sit for 10 minutes and slice it. Serve with salad or any vegetable off your choice. Delicious!
That’s sounds like a recipe to try 👍
Great video!! I basically grew up on flank because in the 60's and early 70's the butcher practically gave it away as scrap !! Super beefy flavor and great texture. Thanks for posting.
Yes David, that is until fajitas became popular. Brisket was also considered scrap meat at one time.
Flank steak has increased in price tremendously over the past few years. I remember buying it for $3 to $4 a pound and getting it on sale for about $1 per pound if it sat around too long. It is now routinely $8 to $9 a pound and it pretty much flies off the shelf so you rarely find it at reduced prices.
That's because it's popular now. That always happens to meat when it becomes a hot item.
Because it is used to make fajitas... I live in texas. Its in demand.
Same here in the U.K. flank steak used to be so cheap now it’s gone through the roof. Here rump steak is still the cheapest not sure if you call it the same in America as I know you have different names to us for certain steaks.
@@acotten32 Damn fajitas
@@matty6848 they're usually sold as rump roasts here, but it's similar.
I served a 16 pound boneless ribeye roast for Christmas dinner (cut in half and cooked in two seperate ovens for even cooking to med-rare) Costco had them for about $14 a pound. It was excellent. Flank steak is only a couple dollars a pound less.
Flank and brisket are super expensive around here, Ribeye is priced about the same and T-bone is actually slightly cheaper.
I have no idea how that works but we've eaten a lot of T-bones this year.
@Al nottelling ????
Last month I bought organic ribeye for around $12 per pound. I don't know what flank would cost, but the flat iron was about $8 per pound. Even if it's cheaper, I still like the marbling on ribeye for grilling. Flank steak is good for fajitas.
Flank is used for tacos. Its a shit cut of meat
@@crimsonhawk4912 : YUP!
or burritos. thats what i did on my channel. petite sirloin isnt that bad if you dont wanna spend the money. i think it needs more seasoning than a flank and ribeye but if you're on a budget, cook it medium reverse seared its not bad.
not as much myoglobin but its not that tough
@@crimsonhawk4912 Its how you cut it and cook it just like a brisket and brisket isnt a shit cut of meat.
Ive done Brazilian style flank steak with chimichurri sauce. damn good
Exactly. For fajitas. Philly cheese steak. Soup. Now a two inch rib eye or Porter house steak. I'll pay whatever it costs.
I favor a strip or T-Bone myself. Or, even better. I don't choose and get the Porterhouse. 😁 But nothing wrong with flank steak on a skillet. Great fajita meat.
Picaña
Strip is just one side of the T-bone and Porterhouse is the same as a T-bone but with a sizeable piece of filet. Ex butcher from Canada here.
Thin cuts for fajita, yes. But he had a much thicker cut. I think I'd like that a lot, too.
Dude you can keep that flank steak, I'm taking that ribeye every time !!!
every single time for me
Same
Spoken like a true 'murican.
I’m on team Ribeye.
@@bhubbard491 More like someone who has enough money to splurge. Personally I rarely get beef because of how much more expensive it is than pork. Last time I compared the prices for some steaks in the store it was something like a buck and a half to two bucks difference between pork steak and one of the less expensive beef steaks. The ribeye was higher.
I like to buy the butcher's 'secret cut,' the Chuckeye tender steak -- when I can get it. It's a lot less expensive than either the Ribeye or the flank steak but it's usually as tender and juicy when sliced properly. I admit that the Chuckeye will sometimes be slightly chewy, but then take care to slice it as one would the flank steak and it'll be equally as tender and flavorful. My butcher says that it's his favorite steak to grill when he has friends over and to also use with skewers. AND if you like to slow cook via Sous-vide then you'll be in for a real treat as it will melt in your mouth like a tenderloin steak!
Chuck eye is an awesome cut for cheap it also makes great tacos
@@stephen26448 Ain't cheap no more, went up 90% in my area.
Chuck eye has long been my favorite
I buy a few quality Chucks and cut the chuck eye out of it and use the eye for my grill and the rest for chili or stew meat. That’s what the grocery store does!😉
you only get 2 chuck eye per chuck thats why you dont see a lot of them. but yes they are like rib eye because you split the rib from the chuck at the fifth rib bone
I always use flank steak when making beef tacos. I am careful to make sure I always cut across the grain so the whole piece doesn't try to come out when I take a bite. Also, I take some garlic, red onion and cilantro that I'll be using in my home made pico along with a bit of olive oil to marinade the steak overnight. Great tacos!
Latino here from U.S. this is one of our best kept secrets, we love a grilled flank with chimichurri. It’s insanely delicious, tender and marinades so well. I love a good ribeye but when I’m feeling steak asada tacos I’m always choosing a flank or skirt steak.
I have an "adopted" little sister who came here from Mexico with her family, and mom makes the best flank steak I've ever had. Not exactly sure what's in her marinade, but definitely olive oil, lime, cilantro, and a little cumin, with some other things. I'm going to try to get her recipe next time.
@@Nothing-zw3yd you are blessed then lol nothing beats authentic
@@MrChancla I know I am blessed! And her abuela makes me beef jerky that is out of this world.
The flank I get are usually too lean, at this moment I get wagyu skirt, relatively cheap and delicious.
Where do you get your wagyu skirt steak if you don't mind me asking online? If so can I have a link please and thank you
@@oal5610 apparently not lol
The restaurant I worked at in the early 80s used flank steak for their Wednesday London broil night. It was marinated the day before in a red wine/ Worcester sauce recipe. Grilled and cut just like this. It was the talk of the town back then. People loved it. I still do.
Sounds bomb. Im going to try that
What kind of wine? And what was the measurement for the marinade if you don’t mind. Would love to try.
@@goobtown100 any sweet red. One part wine, one part Worcestershire, 1/2 part water for 24 hour marinade. 4 to 12 hour marinade you may leave out the water.
Obviously he shops at Whole Foods. Grocery store steak at Ruth's Chris prices.
Man I worked at Whole Foods, that wasn’t us. I’m not selling flap as flank.
At my restaurant, the line cooks and I prechew the steaks to make them more tender. This way a simple outside round cooked beyond well done melts in your mouth.
LOL...yummy.
Your's too!?
Me and my crew nail ours to the tread of our tires and drive around town for hours, then bury them in a laundry basket for no less than a week before we cook and serve.
that is about the only way to get an outside round tender.
You better explain “Pechew”. Doesn’t sound very………! If you mean tenderize it with forks etc please clarify.
Search for Matambre Arrollado; several recipes are found in UA-cam.
I don’t even pay $40 for SRF wagyu ribeye in the US. it’s around $30. Choice ribeye is about $2 more than flank.
This guy def doesn't know us meat prices. Even with inflation, Ribeyes are under $20/# in PA. I cut meat for a living and we sell select or better at 12.99/#. We don't even sell flank steak. He must be looking at Cali prices!
Just bought a SRF brisket black grade for $150 (16#)
Bull, flank steak is a tough cut of beef. You can ware down your eye chewing on it. I will stick with ribeye!
Don't know what flank.you are getting or how you are cooking it. My flank marinated and grilled hot as fuck is as tender (when cut against the grain) as any ribeye
Marinade with blended pineapple. It softens the meat. Save a little for slices to garnish, add a good rub/season to balance. Absolutely golden!!
@@sbragan5lg76i Why do some people like their meat to taste “sweet”? Adding sugar to meat is gross!
@@tywins3669 If you need to marinate a cut then it is not a naturally tender cut. Let me guess, you have an acid in your marinade. Yes?
@@dct581 I make flank with zero marinade too and it is perfectly tender. I prefer the marinade as I make asada for tacos. Dude flank is great. Ribeyes are great. It's all great. Who gives a shit
Just a small correction. What you are talking about is myoglobin not hemoglobin. Hemoglobin is in the blood ... myoglobin is in muskles. :-) But all over you're right .. flanksteak is awesome!
Flank steak and skirt steak when grilled right and sliced right is very good.
In my family, we have eaten flank steaks for as long I can remember. Nice piece of meat to serve "family style" and carve pice by pice as we eat. And the leftovers are great in a sandwich at lunch.
Same here.
That is not flank steak it’s flap meat. One of my favorite cuts for sure though. $8.99 at my store $12.99 for choice ribeyes $17.99 for prime. Flank steaks are even cheaper
I'm surprised no one else can see that. I do agree though that flap done well is a worthy sub for the price
And I thought, I was the only one to see that. Flank is more oval and has a rather smooth edge around.
Came here to say the same. Thank you
I love the flap meat. So tender and juicy. I've always thought I'd like to have a thicker cut. I didn't know they came in thicker cuts. I'll have to look for them.
being a meat cutter i agree.
ive eaten flank steak from an older milk cow(grass feed and have had a few calfs) and it was fantastic, probably one of better pieces of meat iv'e ever eaten.
Interesting. Figured she would be a chewy gal.
Well, maybe she wasn't runnin willy nilly in the river breaks, jumpin and fartin'.
You say, "grass fed", my mind thinks ol' sassy out in the river pasture. Hehe
Roel, you have to try tenderizing with 100% lime juice. This helps break down the connective tissue before grilling. About an hour would do it. Then pat it down with paper towel and grill it. I use this method on all my lesser cuts of meat and the results are very good. You will not taste any lime juice when done. Guaranteed. Eet smakelijk!!
Thanks for sharing. I will have to try this. I have had similar luck with crushed pineapple. Very very subtle sweetness is added to the meat (if any at all) but it tenderizes wonderfully.
Or use Coke
@@joshuagargalione378 that shit is a hundred dollars a gram, ill stick with lime juice...lol
@@2strokeme64 thaaaats gonna cause an off-flavor.
@@sbctdizzle1 smells good tho
I am sure in the Netherlands they call this a flank steak but not in the US. What you are holding is a sirloin bavette, sirloin flap steak, or just bavette (depending on who you ask). As you mentioned easily the most underrated steak period. Normally cheap, alot of flavor, and takes a marinade well while being tender only as you clean all the silver skin off.
Must be a regional thing. I'm 40 and I've only heard it called a flank steak my whole life. I've never even heard the word bavette. I'm from Cincinnati.
NOT cheap. As much if not MORE than ribeye. Not sure where in the US you live, but NO WHERE has this EVER been called a bavette, or sirloin flap.
@@eljeffe767 It isnt regional. I have processed whole animals for 4 years both at a USDA processing facility and resturants. When you buy from a commercial distributor it is called sirloin flap or flap meat. Bavette is more of a chef term but translates to bib. Which that is exactly what it looks like even in this thumbnail. It is not a flank steak they are to different cuts from the same primal in the same general region. You can almost never get this steak in the grocery store. The only time they do have it it is sold with a stupid grocery store name or sold as a fake skirt steak.
WTF where in the US is it $49 a lbs for rib eye? Huh? Whole foods or some countries Waygu maybe not USDA or Prime. Try $20 a lbs.
I grew up on a cattle ranch in ND. We always butchered our own beef. We almost always used the flanks for hamburger till one time I decided to cook one up. I agree with you, that flank steak was as tasty and tender as a ribeye. Trouble is there are not many restaurants or stores that sell it. This may actually be a good thing. If it were to become popular then the price would go up! Better to leave it a secret.
Wow! I didn’t realize how cheap meat is in the United States. Right now Ribeye is $14 US dollars per pound at my local Grocery. That converts to around $16 euros per pound. 🤯
Not sure where he got $40 a pound, must have been one of those online-retailers that sell premium meat.
I saw today in lidl ribeye steak €17/kg.and it was descent looking steak. I’m from ireland
$14 equal roughly 12€
@@gerritk4042 your right! I added 2 dollars instead of subtracting 2 dollars!🤪
His pricing quotes for dollars per pound are extremely high, I’ve lived all over the US and in the dc metro area last week ribeyes were $8.99/lb at Costco for choice $11.99/lb for prime. nowhere near the $49/lb he quoted.
I thought the sme thing. I pay 12.99 per lb for prime here in SoCal. 18.99 for American wagyu.
I live in South Florida. I paid $7.99 ( on sale ) for USDA inspected Flank steak.
I think they are selling you iguana - you are not finding prime in my area - east coast of Georgia for any less than twice that except if you catch it on sale for $18.99
@@kesselrunheroj8497 I don’t pay that much for Filet Mignon !
@@phatbackbeat6553 I don't pay that much for any of it - but that's what they charge- lol I just do not buy it. I just have to wait til sales and i can get choice at a more reasonable price- but prime is never affordable for me around here.
Just out of curiosity what state in the US did you use to price that meat? I'm asking because I live in Texas, and steak doesn't cost anything close to that here.
How much for prime rib in TX?
In Europe and the Uk we call this the Bavette steak. French for 'bib' because it looks like a bib (I guess). It's very flavourful, very intense beef flavour. I would not recommend frying the steak. You need to cook it low and slow if you don't want it to be tough. But cooked the right way it's sublime.
Ribeye is around 22-26E / kilo, right? At least at the butchers here in harderwijk. That's some insane pricing your butcher has. Or am I not seeing something here?
You are right
Bought a ribeye yesterday 1.2kilo for 38€ at my local butcher. I think the quality of the meat is why the prices are so different. It was a good steak but i had better in the past.
Love a good flank! Compare the flank and skirt, similar but has some differences! Be interested in your take on the differences. Keep up the good vids!
I actually think this might be a skirt steak. Because the grain runs 90° against the length of the steak which wouldnt be like that if it were a flank steak.
Eating flank steak for years. Great way to serve beef to a crowd. I always season before I BBQ, is there a reason to do it after?
Skirt steak has a ton of flavor and is really good. In the US that's used to make carne asada. I ask my butcher to cut it a little thick. I think it has more flavor than ribeye but is tougher. You need to marinate it with citrus to tenderize it.
Also, flank/skirt steak (USDA Prime) is about $13 US a pound. A ribeye (USDA Prime) is about $19 US a pound.
Flank has a TOTALLY different texture. It's good, but no comparison to an inch thick, med. rare, prime rib eye! I suppose people who don't know beef, would believe him, but those who know beef know rib eyes are much better than flank steak.
You don’t know much about steaks or cooking beef. My guess is you have no skills in the kitchen. Every unknowledgeable female picks tenderloin (soft, little fat) every unknowledgeable male picks ribeye (soft, fatty). Steak cuts outshine each other in recipes that favor their best aspects. The non-fat protein in skirt and flank steaks is a lot more flavorful than that of tenderloin or ribeyes. Fat does add a lot of single note flavor and that’s why folks like ribeyes - me included. I’ve had prime rib, ribeye, NY Strip, flank and skirt steak in the last 3 weeks. The latter two marinated overnight. All were great. Most flavorful - the skirt steak by a substantial margin. My favorite if I could only eat one steak the rest of my life? Prime NY strip - cut 2” thick and weighing about 20 Oz, medium rare. It’s got the most balanced “chew”, flavor and fat.
I love Flank, Skirt and Hanger and the inside/outside variations.
Simple seasoning, grilled quick, sliced against the grain and dipped in Chimichurri - heaven.
My local butcher carries Black Angus skirt quite often and it's not much more per kg than regular.
Around $20 Australian per kilo vs rib eye at $40+
Hanger is my go to. Love eating it with chimichurri also, I make mine with parsley, apple cider vinegar, garlic, salt, and some crushed red pepper for a kick. Perfection!
Considering the flavour and price factor, I can live with a “not as tender as ribeye” steak. Cheers, mate 🍻
Cheers!
@@morrisonhulshof3224 eat some brocolli too mate
I can make any meat as tender as Ribeye. It's called Sous Vide and been doing it for YEARS. I like NY Strip better than Ribeye. Tons of incredible delicious cuts. Flat Iron, Flank, Inner and Outer skirts. So many great cuts. I get tired of Ribeye especially when you are cooking them for SCA comps all the time.
Flank & flat iron, the most underrated and best steaks!!!!
Thats SKIRT steak. Flank is a LOT leaner.
@@jaysantos536 no brother, Roel is grilling Bavette here, flank steak in English.
Can you post a link to buy that amazing knife 🔪
after all the bad experiences , get the Filet...if you measure by what you can chew & swallow , the filet is less expensive.......
You should, Really look up the meat prices, for the US meat again...
No one talks about the Flat iron. That’s my favorite especially for the price. I cook it on my camp chef smoker and it comes out great every time
THIS. I discovered flat irons recently and I was amazed at the value. Great marbling, astonishing tenderness, and for a bargain price. Maybe we should delete these comments so no one catches on and drives up the price ;)
Flat iron used to be one of my favorite value steaks...then more people caught wind of it and it's 3-5 times more now....so I keep to Ribeyes. I live in cattle country though, so cuts don't have a huge range unless you are on the very high end like filet mignon
@@boisterouscockfarmstead2217 man it’s very cheap here in Washington
@@releasethecracken what's cheap though? I used to buy it for $3-4/lb, now it's up to $10 where I am now in AZ. Ribeye can be $6-15/lb here depending on sales and quality.
It's all a matter of personal choice though. I really don't buy much beef anymore. I raise my own pork and one of my breeds chops tastes like a ribeye, so no need to buy beef at the store really except for soups/stews or something that I just want a little more beef profile in 👍
@Joe Second I just saw it for $14.99 recently after replying to this video. 😂
I have found flank in the USA at costco and it is now my favorite steak. I have a stack of em pre seasoned in the freezer now. Ribeye was always my favorite. But flank is best bang for buck I think.
Love Costco for wine and meat 👍😂😂😂😂👍👍👍👍👍
I have always been asked what my favorite cut of meat is and when I tell people Flank Steak they look at me like I'm crazy. Best part of it is that even overcooked its still tender.
40 plus years meatcutter. That is NOT a flank steak! It's a skirt steak from front front quarter.....a diaphragm around the lungs.Flank steak is from the hind quarter
The secrets been out for a very long time here in the States. We love our beef. You did make me very hungry though, great looking steaks!!
Marinated Flank steak is amazing. I just use a few simple ingredients for the marinade. Fresh garlic, salt, pepper, olive oil, rosemary, red wine vinegar. Blend that together and marinate over night. So good!
uh. you go girl.
never marinate beef in vinegar because it draws the blood out and makes it dry
Basically, Italian salad dressing….is the best marinade going. 👍👍
@@sparkyth67 somebody had better tell the Germans, who marinate a 5-6 pound bottom round or rump roast AT LEAST three or four days in a crock full of red wine vinegar to make their absolutely fabulous ‘Sauerbraten’, one of my all time favorite roast meals. 👍
@@MaineBluesman might be fine in a roast that's going to be immersed in gravy anyway. But a steak will never be medium rare if you soak it too long in vinegar
I’m from the Deep South of the USA…and I deeply appreciate the Muscle Schoals t shirt. A direct nod to the Swampers. Do yourselves a favor…and look them up. 👍👍
I thought the same thing. I’m from SW Georgia and have spent a lot of time in north Alabama. I saw the shirt and was like damn! Representing all the way in the…. Netherlands? I think that’s where he’s at.
Better yet, watch the movie!!!
... good video ..
I guess I buy striploin which is part of the T bone when it goes on special $10/lb and just freeze about $150. worth ...it still cooks up beautifully after freezing
I remember my dad telling me back when he worked at A&P grocery store, more than 70 years ago they were trying to give flank steaks away I believe 10 cents a lb. LoL then years after he would say. I can’t believe how much they are charging for them now.
I’ve been in the meat business for 33 years and that “IS NOT” flank steak…… it’s flap meat
Isn’t Flank Steak a lot thinner?
@@davehudson4607 thinner, leaner, and it’s grain goes the other direction
lol I am glad you said it. I am butcher as well for a local shop and when he said flank I was like it may be the piece of meat directly next to flank but it is most definitely not flank. Flap or bavette but not flank.
same here 40 years.I started in a Co. in Boston that was the last SM chain to cut hanging meat. They are all eating sirloin tips.
Here in AZ there are a lot of Carnecarias that have this meat with a special marinade.....the best tacos around.
What part of AZ? I wanna check some out.
I don't know what country he's in, but here in Arizona steak prices aren't that expensive. He must be looking up the most expensive grade possible.
This weekend, ribeyes were $15/lb and flank and shirt $14/lb
The moment he said meat is more expensive in the USA I turn him off.
People are so misinformed !
We have the best there is , quality abundance & price .
Anyway!!!!!
@@joaomaciel3312 he said it was cheaper lmao watch it again an pay attension this time
I live in Washington State- I just looked at my premium grocery retailer " Haggen" add to check prices.
Flank Steak is $10 per LB. Top Sirloin is $8 per LB. Ribeye is $17 per LB. Beef Sirloin is $4 per LB. Hamburger is $5 per LB. New York's are $21 per LB. Bone In Ribeye is $16 per LB. Sockeye Salmon is $16 per LB. Halibut is $13 per LB.
These are all from top notch suppliers here locally in the Northwest. I'm sure Safeway or Walmart has some cheaper but you get what you pay for. Costco prices are about the same and also top notch stuff here. I always go in halves with my friend and we but a cow and split the cost. I also live close to a river full of salmon so that is a regular on my menu as well.
I was a meat manager for years, and was never a fan of this cut. I can tell you it was not very popular, and most of the time we wound up throwing it in the ground Chuck bin, or lean ground beef bin. Unlike other cuts, if a flank steak doesn’t sell the day you put it out, it will turn a much darker color than other steaks, put out the same day, and no one will buy it. I honestly cannot remember anyone coming in, and asking for flank steak, but I had to keep some in the case.
You didn't look closely at the video or you would of recognized that he has a whole hanger steak, aka "butcher's steak" or "hanging tender", called an onglet or tab steak in France. Although called a skirt steak in England, it's not the same designation as our skirt in the U.S. Even in old days (before boxed primals and subprimals became popular)of 70s, The front and hind quarters were shipped mostly without the plate meat, so they weren't seen too much at the retail level. As to flank steak, like you said, I don't know any meatcutters that had too much use for them, ribeye was always the favorite among all of us, that or an occasional strip, or the top butt, close to the joint.
@@frankkolton1780 When I began my career as a meat cutter, boxed beef was just starting. I broke down a few hind quarters in my day. Every area of the country seems to have some different terms for some of the cuts of meat. Charcoal steaks are probably called something else in another part of the country, and maybe tri-tips as well. Anyway I enjoyed reading your reply.
Well sorry guys its not flank steak its loin flap.
@@scottjewett376 About as good as “Mud Flap.”
Flank steak is always in demand in a Mexican Restaurant, I know that for absolute certain, it’s the go to meat for fajitas and Carne Asada
My parents started grilling flank back in the late '70's usually marinated in teriyaki overnight. I now use some soy sauce, olive oil, rosemary and garlic.
I marinate in soy, worstershire, lime, cilantro stalks, and dry red wine. Then grill for fajitas.
That price is insane. In South Africa, it's R120/kg for Ribeye... Roel, come to SA for a braai lol
Makes for good fajitas or beef stroganoff, but for a plain eating steak, I'm sticking with ribeye.
I had a skirt steak once that was absolute perfection. It took beating the thing to death with a tenderizer and then brining in a meat tenderizer/spice mix for a day, then somehow it came out perfectly and with amazing flavor. I've never been able to reproduce it. Every one I get seems to be the wrong cut I guess because I've tried several times to no avail. I finally went back to New Yorks where I never seem to go wrong.
I bought bone in rib roast on sale for $5.99 per lb and boneless strip roast $5.88 per lb US around Christmas I spent like $500 and filled up my freezer got 8 roasts . The trick is to be able to identify good marbling...been eating like a king. I ate 2 roasts in a week the week I bought them.. steak for lunch and dinner sometimes 2 for dinner
Looks like great eating to me!!! Thanks for this lesson in buying, grilling and slicing the flank for the best flavor and juciness and Purchase ♥ price too!!
I laughed so much on this video realizing how much I am a fan of ribeye steaks. Really enjoyed such a powerful message in such simple words. Thanks for sharing this and I am now excited to try out different ways to cook a flank steak.
The guy has no clue what hes talking about . First of all its not a flank steak its loin flap. And yes ribeye is much much better.
Yeah his price per pound is way off. Don't know where he is getting ribeye for $49 a pound
That looks like sirloin flap, bavette. Sometimes it's referred to by flank, but it's different and better than traditional flank.
Yeah. My thought as well.
what part of the cow is that ?
@@dannyup9507 bottom sirloin, like the belly twords the middle and rear of the cow
The key to enjoing a flank steak is think strips cut parallel to the grain. I personally like it with peppers and onions.
What is the brown sauce you use when you plated the meat?
Is that really a flank steak? It looks more like a skirt steak to me because the grains run in a different direction then it would be the case with a flank steak.
that's what i was thinking instantly..
But afaik the fibres of skirt are more coarse.
Looks more like a flap to me.
It looks more like flap steak. Not skirt steak IMO.
I freaking love napolean grills first off. Fantastic higher end non drop in/non-contracter oriented professional cooking system (you dont need a contractor to build you something to use it in), I purchased one. But flank steak can most def vary depending on the market for sure. Bad flank steak is BAAAAD and can be generally underwhelming if you dont get the right cut from the rignt market. No matter how its cooked. Its frankly a less forgiving/risky pick, but it can be a home run if you got a good source or are lucky.
I really like the video and the concept however I've never seen ribeye at $49 a pound compared to flank steak at $13 a pound
Something is off in the convertions. €40 is 57% of €70. Whereas $13 is 26,5% of $49.
This guy’s not representing an American market. Even the expensive online meat places aren’t $49/lb. I can get grass-fed tenderloins for like $29/lb and I think that’s high. Grass-fed Sirloins are $19/lb. So I won’t be paying $49/lb for mediocre cuts for the next decade at least, unless some weird law is passed or weird monetary policy adopted
I found that ribeye steaks are most ideal for sharing, since a single steak can really weigh a person down, or be so fatty that it is rough eating all at once. Flank steak is a terrific steak that can be portioned better. Plus, it holds up better if some in your family need more “doneness” in their red meat, while it’s a waste to cook a ribeye past medium at the most.
Or you can make two meals out of it. My wife and I regularly do what you suggest though, because 14-16 oz. of ribeye just sits too heavy on my stomach these days. We just get an extra salad or veggie to go along with it, or an appetizer, and that's plenty for us.
I've found that a well marbled ribeye that has been cooked properly will still be good at medium-well. I prefer them medium instead of medium rare so the fat can render a little more. Raw fat is gross. Lean cuts are great at medium rare, or even rare sometimes.
Did a 9 lb choice grade ribeye roast for Christmas. $7/lb. Used Chef John’s cooking method (500°, 5 min/lb, then shut oven off for two hours). Came out perfectly medium rare.
the Flank and Sirloin steaks are so much better when you use sous vide to tenderize them before searing... they can be just as tender as a filet or ribeye and twice as flavorful...
Sous vide is a cooking method, it has nothing to do with tenderness whatsoever
Years ago, the Whole Foods near me had something they called Jersey Steak. Tyler was the manager and has since been promoted (unfortunately for me). I think it was his idea, IIRC. Basically, didn't cut a slab of short ribs into rectangles and instead peeled/cut the whole slab of marbleized meat off the bone. Now THAT was better than Ribeye!
Tyler Ayer’s meat team lead ? From Wholefoods in cali
@@baybearcalifornia Tyler R on Long Island, NY.
One of the best piece of meats you can eat if you know how to cook it right.
depends where you buying and what grade and cut , i never seen prices like this in los angeles area
I can get USDA Prime ribeye for a hell of a lot less than $49/lbs. Where are you getting your prices?
When we were kids and parents and dogs were all under one roof, my mom would make flank steak and marinate it for awhile in Italian Dressing. But when my dad carved the meat, he always explained how and why to carve certain cuts against the grain. We had a huge butcher block round table and I remember the T-bone steaks my dad would get were almost as big as the table!
SUPPORT YOUR LOCAL BUTCHER !!! The butcher uses American Beef and EVerything about it is different from Supermarket meats - the moisture level, the texture, the FLAVOR. An eye round or bottom round for Pot Roast, Roast Beef, Beef Stew, ribs and burgers, is so tender - my butcher will put a sirloin steak under the deli meat blade, making them paper thin for Philly Cheesesteaks or they have their cut made especially for Cheesesteaks.
This is EXcellent advice and video presentation - but don't forget to SUPPORT YOUR LOCAL BUTCHER! They sell American Beef raised by American Ranchers.
Our beef was imported from South America but the two biggest exporters of beef, brothers, are incarcerated for selling rotten meat. Our beef is now imported from Africa. I'll take American free Range Nebraska beef over any other country, any day.and from our local butcher.
Thanks for your information every one should know that's presented in your video🥰
upload
High meat prices? Lets go Brandon!
my 16th youtube account since tyrant biden took over and google/youtube joined his nazi party LETS GO BRANDON FROM ACROSS THE POND!
That ain’t flank steak brother, that’s flap meat. You can tell by the direction of the grain of the meat and the amount of fat. Still a wonderful cut, great for fajitas and stir fry or just as a steak.
Where I work it’s called bavette. It’s right beside the flank. I love it. You have to serve it sliced.
@@grisbain it’s tender and juicy, one of my favorite cuts. It and chuck steaks are my favorite.
What type / model napoleon grill are you grilling on? I just purchased one!
just took a prime rib roast, 17 lbs. out of the freezer, our portion of a 1/2 beef, total weight of the 17 lb. roast @ $4.04 per lb. will get 16 ribeye steaks out of the roast. cost $4.29 per steak
In a couple months, most folks will barely be able to buy pig lip/chicken tail hot dogs... let alone any cut of beef. Let's go Brandon!
What does let's go Brandon mean? I've seen it everywhere but I'm English and not American so I need it explaining.
@@TheWestIsDead It was chanted in a race track and a reporter spun it into let’s go Brandon when it was really F Joe Biden. Basically code for f joe Biden
Nah they were chanting lets go brandon. Conservative americans just twisted it for thier own agenda, like they do.
@@trevorholm6470 Ha ha ha
@The Famous Austrian Painter Was Right
Interview is around the 3:00 mark make your own mind. ua-cam.com/video/9suQV0olw38/v-deo.html
Wooow, that's a big piece of meat !!
That's what she said..
You never seen beef curtains my friend ?
Flank steak has a great place in cuisine, there are many great ways to make it delicious. Making steaks out of it just isn't one of them, imho....
You are right.
What city were you getting prices? Ribeyes are on sell for $8.99 here and $9.99 for Angus beef. I personally buy out the chuck eyes everytime. It's way better then the ribeye in my opinion. They're only $7.99 a pound
What about chuck roast steak? Totally underappreciated .I had some beautiful experiences from that cut.
This guy and his team never seem to reply to questions or comments. After watching his rubberised flank cook, I'm not paying serious attention.
Ain't gotta convince me. The cheapest cuts are almost always the best. Depends on how you cook them. Back to the video.
Immmmmeeeeeeeeediatley lost all credibility as soon as you said “fla..” You didn’t even have to finish the word. Someone take this man’s grill STAT.
I can get prime ribeyes for $20-25/lb in Atlanta. Not sure where those prices came from.
5
Those prices are way off biggest bang for the buck is chuck steak as thick as you can find it indirect on the egg 225 simple marinade helps but either way comes out awesome, getting it at Costco now for under 5