Here Are The Tell-Tale Signs Of A Cheap Steak
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- Опубликовано: 27 июл 2024
- The experience of eating a mediocre steak versus a great one couldn't be more different. Bad steaks are tough and light on flavor, while a great steak will take you to a mountaintop of culinary enjoyment. The latter experience certainly makes the high price of good beef make sense, but there are a million other reasons why wagyu is pricier than select chuck, and most of them happen before the meat ever hits your plate. Great beef is produced as a labor of love, and it takes many months of careful care to produce the best possible dining experience after slaughter and cooking. Here's the real different between cheap & expensive steak.
#Steak #Food #Cheap
Tender meat is expensive meat | 0:00
There's more to the cow | 0:57
No gristle in expensive meat | 1:32
Why is tenderloin so tender? | 2:18
Mass production hurts quality | 3:03
It depends on the chef | 3:57
Not all tenderloins are equal | 4:45
The most expensive beef | 5:35
Grass fed is more humane | 6:38
Fat cows cost more | 7:22
Some cheap cuts taste better | 8:12
Where'd you buy it? | 8:50
Cheaper beef might be dangerous | 9:38
Is organic beef worth it? | 10:25
Read Full Article: www.mashed.com/663635/the-rea... 
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What do you look for in a steak?
Meatless
I buy T-bones -- tender marbling for me and a nice bit of bone for the dog, who would be offended if I brought home a steak without a bone. I've never been to a Costco but I'm blessed, the local Walmart carries decent choice Angus steak. When I see a good one, I bring it home.
Blood, and lots of it!
sounds great.
Locally sourced. Fresh is best and grass fed heafers produce the best veal.
Hey Mashed, If you're going to put something like this out, responsibility dictates you are as accurate with your info as possible. From birth to the packing house, the person with the least amount of control over the price a consumer pays for his steak, is the RANCHER.
Repent to Jesus Christ
“Devote yourselves to prayer, being watchful and thankful.”
Colossians 4:2 NIV
Is it true that all ranchers are jolly?
Thank you for this, the dog asked me to watch it and I've learned a lot. I also pulled a T-bone out of the freezer, so you have his thanks as well.
Repent to Jesus Christ
“Devote yourselves to prayer, being watchful and thankful.”
Colossians 4:2 NIV
L
Here’s the Rule for meat:
The more expensive the cut - (Filet/Strip/Ribeye/Porter etc) - the Shorter the cook. Cooking longer toughens it.
The Opposite for the cheaper cuts Cook long, cook low temp- they “soften” as you cook longer, but you have to “cook” it the appropriate way.
Put Filet in a stew, and you will be disappointed.
Cook brisket over a grill to MR like a steak and you’ll give your teeth a good workout.
Are you having a bbq anytime soon? Lol ✌🏼
Cooking longer does not toughen meat, it dehydrates it.
As someone else mentioned, the cattle pictured many times on this video are not cattle raised for eating. Holstein (black and white spots) are not raised to eat, they are raised to produce milk. At high end grocery stores in Phoenix, NY strip steaks are going for $39.99 a pound! On sale a week or so ago for $29.99 a pound. As someone else mentioned, there are no cheap steaks.
weird.. I can get ribeye steaks from my butchers for just £15 a pound. And from likes of lidl's.. £10 a pound.
@@onlymejules all depends on quality.
Most of the cattle shown were not beef but dairy cattle like Holstein, Brown Swiss, and Hereford, The all black Angus and the ones with the hump (Sharlah or Brahma) were the beef cattle. Though dairy cattle can be used for beef too; it is not often done.
Unless u eat mc D burgers.
100% retired dairy cow 🤣.
We had hybrids of Angus and Guernsey on our cattle farm when I was growing up
we ad cross between Angus and brown swiss and was a great milker in the 1960s too
Indeed, Black Angus x
Guernsey are great milking cows ,& the steers make excellent meat produce 👍
Since when did Hereford cattle become diary cows
Thank you for this great Video, very informative, useful info 👍
My favorite steak is a 1 inch thick London broil dry rubbed and pan seared then brought to temp in a low oven topped with herb butter
I discovered cap steaks a few years back and it's my go-to choice when nothing better (i.e., waygu or prime) is available. They can be grilled or stir fried and are very tender and flavorful.
Lmao you’re just missing out on most of your ribeye but yeah those are good
Great upload very interesting 👊🏻😁
Curious to why they are showing milk cows (Holsteins) and not a beef, like the Brahman!!!
You caught that too. I guess only people that grew up around cattle can tell the difference. We had hybrids of Angus and Guernsey
Male Friesian/Holstein cattle are indeed used for beef production. The end product won’t be comparable with say, Aberdeen Angus beef but McDonald’s sell lots of burgers. In Europe they also sometimes go for veal production (definitely some ethical concerns there).
The comments at the end of the video regarding “organic” farmers not being able to treat sick cattle with “hormones” is obviously wrong…I assume the narrator meant antibiotics. In organic systems, antibiotics may be used for welfare reasons…it is prophylactic use that is banned. Milk would have to be discarded for a period of time after treatment and likewise, animals can’t be sold for slaughter until the drug has cleared from their body.
This video neglects to say that grass fed or pastured animals have a different fat profile than grain fed ones. Their meat has more omega 3 and CLA, so it's healthier for us when the animals are eating a diet that is normal for them. It's not just the crowding that makes factory farmed animals more likely to get sick, but also the abnormal diet. Many farmers markets now sell pastured meats.
You never mentioned hangar steak/bavette steak. Often called the butchers cut, since he would keep it for himself. So tender a butter knife will work
I think I read something about the most tender, e.g. eye fillet, is because it's the least used muscles - easy to cut, melt in the mouth, no gristle yeah, but not so tasty
and that the more used muscles tended to be tougher, which is why they are used in slow-cooked stews to melt the connective tissue, etc.
I used to deliberate over this - but now I'm retired with enough, if I want a steak I just buy a nice thick eye fillet and milady cooks it at home in the cast iron frypan - delish for $10 rather than $40 from a steakhouse.
Steak is 9.99 a lb for cheap quality. There's no such thing as an inexpensive steak now
I picked up some tri tip for $5 lb tonight at Safeway in Seattle. Only USDA choice with minimal marbling but great price.
My butcher gets whole sides from local farmers and yet it's only about $8 a pound
I have found specialty butchers that get their source from local smaller farms, have better options for less. For cheap Quality I just got a bunch of Sirloin at Safeway for about $5/lbs
So it varies by area and store of course.
Ironically Costco is actually more expensive than both of the options I mentioned, and of course the blade tenderizing they do does increase risk of you want rare or medium steak.
Beef as a whole is just expensive af compared to Pork, Chicken and Turkey. Beef is basically luxury meat
@@SeedOilFitnessOfficial that's why you should learn to cook it properly so you don't waste it
Lucky enough to have a local artisan butcher here in England, meat is locally reared, aged on the premises, very important step to develop the flavour and tenderness, supermarket meat is very hit and miss, brisket tonight btw, smells great and the gravy will be to die for.
I only buy shell steak when it's on sale at my local supermarket. Get a few and freeze them so that I can grill them weather permitting. One is just the right size for one person and a dog that loves steak scraps. 😄
Cheaper cuts of beef are fine for stews in winter. Make a big pot of that as healthy, filling 'comfort food' in cold weather.
Cosco beef is soylent green
Saturating steak in tomato puree helps to tenderize tough cuts, and dry brining, or salting a traditional steak for 24 hours prior to cooking, enhances it.
I use dalmatian dry rub and let age for 24-48 hours
Pressure cooker.
Low and slow is my motto.
@@omidee2926 if you're doing BBQ or a pot roast but steak needs a hot sear but can be brought up to temp low and slow
@@hellhound1389 cant disagree with you there. A steak needs a good hot sear on both sides.👍👍
Great info!
Very informative content 👌
Costco bulk meat "eat before it goes bad" has this person not caught up with the freezer option.🙄
Much of this video seems to be more of a "I hate Costo" rather than a beef informational video.
Some people believe it is a sin to freeze steak. I am not one of them.
You never want to freeze good steak. It kills the texture.
Costco before the Pandemic had the best daily average quality of the Prime Cuts and probably on of few places that carries USDA PRIME....Few supermarkets carry USDA Prime and if they do its at a higher cost than Costco. Sam's Club i don't recall having USDA Prime in their stores....USDA Choice can be found as Marbled as some of the Prime offerings if you look through the meat case....As far as Prices go I wanna say Grocery Stores are Gouging the Consumer with these Price Increases while blaming suppy chain issues which seems to be BS in Southern California as I've yet to really see empty shelves in my area that are reported on the news
Don’t soak, tenderize or take a mallet to a cut of steak… EVER. This offended me as a Texan
No doubt I was in meat cutter for 22 years and own my own shop. Might hit a piece of round with a mallet for cube steak but that's about it
I’m a Texan but I’ve been in Philippines for 3 years now. How much they charging for say strip steaks at heb now?
Just salt, not even pepper until it's on the plate. Hey, it offends me and I'm in California. If the fire is hot enough, you won't have time for half a beer before it's done. If someone didn't know better, they should think you are trying to destroy it if you are doing it right.
I now watch the local grocery circulars for when the whole beef tenderloins go on sale. It's little bit of work to butcher them - what a butcher can do in 5 minutes takes me 30 - but it's worth it. I typically get about 9-10 cuts of filet mignon and tenderloin, and another 3/4 lb. of side meats that I grind into hamburger, all for about $45.
Oh, I thought I was gonna learn how to find a cheap steak these days, but I guess I need a time machine to go back a few years.
Come on people!
Eat high quality 🥩 !
Cheers from San Diego California
My father was a wonderful chef and worked for years in (locally) successful steak houses. He told me that it was important to let the steaks age at a cool temperature to allow certain bacteria (not the putrescent sort) to break down the connective tissues, which is why you see the 'aged 28 days' sign displayed so often. He added that sometimes mold would start to grow on the steaks under these conditions, and it could be removed with lemon juice; no harm, no foul. Steaks would be marinated a minimum of 48 hours prior to grilling, and butter was liberally added to enhance the flavor.
I've personally found that if you take a decent cut, marinate it for several days (simple kosher salt, black pepper, and a crushed clove of garlic), wrap it in paper towels inside a ziploc, changing out the towels daily, it's possible to simulate the natural desiccation of the meat (which enhances the perception of flavor), raising the final product several notches. You're welcome.
You stole my thunder. Years ago, I had a client who ran a small local abattoir / butcher shop and sold his beef to restaurants directly. They did exactly what you suggest - longer aging. They told me that they never once had a complaint about tenderness. The problem of course is that with the mass market, and the huge meat processors, keeping product inventory in a cooler for an extra week or two hits the bottom line.
In the old days before the 2000s most all grocery store beef was aged like this by default before it showed up on the shelves. The industry cut out the aging step to lower prices at the expense of quality. Your method sounds good; you can take it a step further by ditching the ziploc bag and wrapping the beef in cheesecloth, which is porous enough to let it breathe without totally drying out. Besides bacterial activity, aging beef reduces water content and concentrates the flavor.
It's the natural enzymes in the meat NOT bacteria that cause delicious aging.
Why the paper towels?
Buy local dry aged beef directly from the people who grow it.There is a huge difference.
You know you can do your own dry aging.
@@andrewschliewe6392 Their a setup cost and time.
@@grlmgor Well yes, you have to buy the bags, but its pretty inexpenseive. Then its just finding space in your fridge for whoever long you want to dry age it.
@@andrewschliewe6392 That wet age not dry aging.
Odd that Waygu beef is considered so great( confined), yet corn fed cattle considered bad(also confined). Personally, I'd take grain fed over pasture fed(dry, tasteless beef) any day.
Grass fed beef is only dry and tasteless if you overcook it. It's delicious cooked for a shorter time.
@@bevtaylor5466 Had a roast. Dry and tasteless. AND the whole point of Waygu beef is it has more FAT, as does grain fed.....
Waygu looks gross. Sure, marbling is good but I want a bit of fat in my meat, not a bit of meat in my fat.
@@gregzeigler3850 Wagyu isn't supposed to be cooked long or all the way through. You're wasting money on ground Wagyu or cooking it well done.
@Greg Zeigler That isn't the point. Judging all pastured meat by one experience you had is absurd. Obviously, it must have been overcooked. There is more variation in the flavor depending on the exact plants the animals ate, but I've had many experiences with pastured meats and on the whole, they taste better than grain fed.
As for the fat, it's worth noting that the fat profile in pastured animals is different than grain fed and is better for us because it contains more omega 3 and CLA. Also when the animals eat what is a normal diet for them, they are healthier and less likely to need the antibiotics that are dished out in factory farming. It's sad to pass up superior meat because of one bad experience.
Great video
Not quite The Jungle from Upton Sinclair but this post has many errors of omission. The assertation that ALL Costco meat is mechanical tenderization is false. As in most groceries things like cube steaks and "tenderized' chicken breasts are mechanical tenderization. 2nd all choice beef at chain groceries is the same. Saying Costco is mystery meat is disingenuous, because it applies to all sellers except a select few of premier suppliers. (top10%'ers). Lastly Costco grass fed 1/3 pond hamburger patties are fantastic. From a guy in the biz for 30 years. Buy sirloin, grind chuck roasts and make corned beef and pastrami from brisket.
When you want a steak but you're broke 😂 ground beef it is.
Steaks are way to expensive, and terribly inconsistent anymore.
I much rather prefer a good smash burger over a steak these days.
@@D70340 I mean a smash burger is amazing, but eating some a5 wagyu occasionally is amazing
buy low grade steak add some fat and grind it in the food processor. Cook it like steak, on the rare side and it is incredible. But if you freeze it, it will taste more like regular hamburger when grilled. I buy whole select, untrimmed strips on sale, and they grind it for me at the store. Eating it fresh is the key. It will smell and taste like prime steak.
I learned more from the comments than the actual video.
All I know is when I grew up on a big cattle ranch in B.C. the beef we ate was melt in your mouth. When we left I couldn't find a good steak any where. So I asked my dad why. He said, well we grew and fed our cattle our own feed, alpha alpha, also he said the key was most meat is aged 30 days,,,,, we aged ours 45 days,,,, but that is not cost effective for the main stream industry. Sorry for your luck.
Dave, you've hit upon the one thing that this video has neglected and that is dry aging any piece of meat that has been aged properly will be quite a bit more tender than a piece that has just been butchered and delivered to the grocer. My brother taught me this. He always processed his elk and deer by dry aging and they were always super tender. It doesn't matter how they're raised as long as their aged.
Thats because wet aging has replaced dry aging. That not even mentioned here. Dry age lose meat and weight due to evaporation and removal of the crust coatings.
Almost any cut of meat can be tender.
Most retailers add moisture to meat to add to the weight. This moisture needs to be squeezed out as much as possible. Moisture converts into steam under heat and steam toughens meat (unless you're in a pressure cooker of course.)
Before cooking, allow the cut of meat to come to room temperature.
Cook the meat on as high a temperature as possible.
Before cutting the meat, allow it to sit for 5 to 10 minutes depending on its thickness. This will allow it to retain its juices.
New York strip is tender? WTF? It's probably the LEAST tender of the traditional cuts of beef sold for steak.
I was looking for a comment like yours. I agree. IMO, a NYS is not that tender, though on occasion I do have one that is quite good. If I purchase a NYS, I pick out the one that is by far the most marbled even if it is not the "prettiest" steak on the tray. Lastly, IMO, it is difficult to beat a Ribeye. I almost gave up trying to cook a steak like a master; but I finally figured out something that works for me: lots of butter in the pan and then onto the steak seems to have been the missing piece of the puzzle.
I hunt and eat deer. I've taken the meat on the front legs and cubed it. Then browned it and put it in a crockpot. Tomatoes are acidic and help break down connective tissue. After almost 24 hrs in a crockpot that meat becomes very tender and the connective tissue actually acts to thicken the stew but you can't see it. I throw lots of other things in at the right time. With so many people on the go, I'm amazed more people don't use crockpots. It turns the worst meat into a beautiful stew. Those front leg muscles are so tough even grinders are beaten up by them. They can't even go into ground beef. Everyone can afford meat done in a crockpot.
Always nearly fill mine enough for 2, for 2 meals, freezing one. Great if u can't or haven't got the time to cook.
"naturally tender cuts of beef are what everyone wants when they have too much money and someone they want to impress." ...ok I wasn't expecting to be attacked like that.
There's a tradeoff to this, but pineapple puree/juice is the best way to tenderize tough cuts of beef.
👍 Korean marinade
Dalmatian dry rub and aged in fridge for 2 days
Oh gross.
Many meat tenderizer use the enzyme frok pineapple to do this.
Thank you 🤗 Guga
If you have a slightly tougher piece of meat you can salt both sides of it and refrigerate it overnight open top. really softens it up. don't you to much salt of it will affect the flavor. if you have a tender piece like a rib eye the don't bother.
The use of The Great Outdoors clip is funny
I used to grill me a steak every weekend, but meat has got so expensive (Harris Teeter) I'm better off going to Longhorn or Texas Roadhouse. For a few dollars more I get a great steak plus my sides and drink. One of the best steaks I have eaten was the outlaw ribeye at Longhorn $28.00 but it was so good!
The baking soda/water trick is Chinese velveting, and generally won't work on thick cuts. It's more the 'beef and broccoli'. Works great with chicken too.
There is alot of bad information in this video, some sounds like propaganda and opinions only.
It's definitely about the marbling. Some of the tender cuts aren't very tender these days. This applies to pork as well
I bought some beautiful looking t-bone steaks from Stew Leonard's and they were tough as leather. I believe they import them from Australia.
Truthfully I don’t find the flavor of grass-fed beef very pleasing. In fact I find it a bit off putting.
It takes getting used to.
It depends on what types of grass the cows are eating. You might not like it from one producer but like it from another producer. A farmer told me they had to change the grass and plants in their pasture over time to get the flavor they wanted.
FYI - T bone steaks are tenderloins and ny strip. The T bone separates it. Funny they say T bone, tenderloin, and strip are the most tender steaks as they’re all part of the T bone. I’m not sure the ppl that wrote this know that lol.
You must remember that every part of the cow has value even if it isn't fall apart tender. Bones = flavor. Any part of the cow close to a bone has more flavor. That includes parts that are not tender. And those parts are wonderful for longer cooking and also use in making stock. Cheaper cuts like that are best for making soup. Forge that instant soup packet and slowly cooking your bony parts after you roast them and you will find a wonderful flavor for your stock to make soup with. Don't look down upon any part of the cow because that cow gave up its life and you should make use of all of it.
We raise our own beef. We like to say that it was bred here, born here, raised here, died here, and was processed here. We know everything they eat (and don't) and know that they receive zero meds and steroids on our small family farm. We generally harvest one, keep half and sell half to pay for everything. We end up with free beef, and the customer (usually family) gets great beef at a great price. We generally use selectively cross bred animals, to get the rate of growth, feed utilization, attitude, ability to thrive, etc. that we want.
We have an uncle with a few hundred head of Wagyu (they are now about 98% Wagyu with a little red angus). The first time I ate a Wagyu steak, my wife handed me a spoon. I looked at her puzzled, she said to just eat. Yes, I ate a steak with a spoon. No knife and no fork. DELICIOUS!
The video showed a lot of dairy cattle, not a lot of beef breeds.
I have noticed that the quality of Grade A Prime has went down dramatically in the past year. I recently got some tenderloin that had a tuff chewy tendon down the center. I've never experienced that before with a tenderloin. I use to eat sirloin, then upgraded to rib eye and finally to tenderloin because the quality is getting worse and worse in just the last year or two. Now I'm down to tenderloin at just a single meat market in my town. All the big chain grocery stores have lowered the standard so low. If the available tenderloin in my area gets any worse, I will just give up and start eating strictly hamburger. 25 lb for tenderloin that's tuff and chewy isn't worth it. The inspectors are either being paid off or not doing their job at all.
That chewy tendon is actually called silverskin, which sits between the "butt end" and the much smaller "chain".
You definitely want to get rid of the silverskin before cooking. Find some videos for the best method to remove. It's pretty simple, but starting with the wrong technique can be frustrating.
Try a Flat Iron cut . it's a good price and it's tender as a Ribeye . sad they don't mention it in this video .
@@pyrotarkus That is the bottom of the stake chain. Flat Iron cheap stake.
Sounds like somebody got a chuck tender
@@johniii8147 If you can find one well marbled they are very good.
I'm pretty good at cooking beef and have no problem making tender roasts out of any cut. But ribeye / prime rib has the best flavor by far, whether it's choice or prime. Similar to the way that pork baby back ribs are way better than spare ribs, even when both are cooked to fall off the bone.
2:32 Imagine being so hungry that you look at that, and think, hey, let's eat it!
I buy a prime rib like every 6 months and just cut ribeyes off that and freeze them. It's a lot cheaper if you eat steak regularly.
Funny how you put a pic of pork at 7:30ish. lol
Amusing:
As a head chef of over 40 years.
About 20 years ago, grass fed beef was not acceptable in a fine restaurant- it was usually Canadian beef and was cheaper, and you could tell grass fed beef as it had a greenish color if you looked during the grilling.
Corn fed beef was declared better, and cost more.
Now the opposite. I could say that raising cows on grass is cheaper and advertising works, but that would imply that propaganda works.
But Which is better, grass or corn fed? Wagu is not grass fed. So....
It’s the marbling that matters, the FAT, and your ability to grill.
So much for the SCIENCE!!
Never heard of meat being green.
Personally, there's no steak worth having than a rib/rib eye. You can keep the filet & NY strip. It's still not cheap, but less than filet.
Imo, the very best cut for stew is shin (Osso bucco is the cross cut of this). I adore that sticky collagen that gives amazing richness in my stew - just my opinion.
Tell tale sign of a cheap steak, THE PRICE.
I mostly look for marbling unless it's tenderloin
if you can find it,those cans of doles yellow grapefruit juice. soak the steak in the juice for a couple hours and it will actually eat holes in the meat. from there you can marinate or cook as is..
It’s obvious neither the script writer, director, nor narrator have watched cattle in fields for more than a few minutes. Cows raised as a product don’t “frolic” in those fields. They lead tranquil if somewhat uncomfortable lives. They suffer weather, insects, local dogs, coyotes and other pests. Only pet cows frolic.
I don't know where you've seen cattle raised in the pasture, but cattle raised in pastures do "frolic", jump, and run around and are pretty happy, if not over confined. Cows are just really big dogs in terms of their behavior. Mosr farmers/ranchers, actually care for their cattle/livestock and treat them well, some even spoil them, up until they either get loaded onto the truck or in the case of slaughter on site farms, they get to the chute.
I have a question about grassfed beef. If the animals just eat grass and no grain why is the meat from so much more expensive. The rancher or farmer isn't paying for feed.
Cattle need a lot of pasture land and feed is cheap. A single adult head of cattle will need about 1.25-1.5 acres worth of pastureland and land like that is not cheap to buy and maintain. So if an industrial ranch had 1000 head of cattle a pastureland ranch with the same number of cattle would need 1500 or so acres in JUST pastureland for grazing not to mention land for processing etc so along the lines of 500 acres for the industrial and 2000 for the pasture ranch. Feed is super cheap. It is usually hay or grain waste that was not good enough for human consumption and it only costs about $150 to feed one head of cattle for a year. For a large ranch you would have to have a lot of fencing around the perimeter of the pasture. For a ranch with 1000 head of cattle you are talking about building and maintaining enough fencing to fence in that 2000 acres. You also have to spend a lot on employees as now instead of having the 1000 cows contained in a much smaller place you have 2000 acres of pasture you will have to go thru when you need to collect them.
Hello. Do people who shop at costco not have freezers like anyone else?
Marbling is basically just a lot of chewy fat pieces that I can't cut through so I usually get the most solid looking steak piece with the least amount of fat or marbling because those ones always make it impossible to get a good bite without fat pieces all up in them.
Aldi has Certified Angus Brand (which is owned by Tyson)
My Walmart does, too, but I've gotten some really good steaks from Walmart, I'm pleasantly surprised at how good their beef is.
In the 70s, my dad would test the quality of a steak right in the grocery store, he'd set it on the ground, then stand on it, if it squished more than an eighth inch, he said no good.....can u imagine all those steaks with a cheap loafer print on them....way to go dad
Can see them letting your dad do that, think he's pulling your leg, how old are u.
wet aged steaks which are in supermarkets should be set out and aged for at least a couple days so the enzymes can break up the connective tissue. when a steak is left to sit before serving its actually allowing the aging to take place. also other methods involve warming the meat to hurry up the aging. that is why slow cooking meat chunks such as for stew works. your actually aging the meat. using basic porterhouse as a reference should be left out on counter AT LEAST a day or two in the plastic. using lime juice and spices actually the acidity of the lime juice is one of the things that also breaks down the connective tissue. working and massaging the meat in the package also helps the enzymes.
dont use the baking soda method that was terrible advice and too much trouble remember it has to be WASHED OFF. the lime juice above? thats acidic to break things down. The baking soda?? that is ALKALINE the opposite side of the ph chart but doing same thing. never do the baking soda.
but big thing is the meat put out in the store has BARELY been aged at all. the BEST? IS STEAK MARKED AS GETTING CLOSE TO OUT OF DATE AT HALF PRICE
This is true. I bought a porterhouse steak that was at the expiration date. It turned out very to be very tender .
Sounds pointless. The way beef is processed is the animal is killed and skinned and gutted. Then it hangs in a meat locker frig for up to two weeks to drain the blood and tenderize the meat. It is never cut up immediately.
@9:24....where is this please? stock photo?
All meat is shipped hard as rock, extremely cold which is called quick chill, (it works better for live fish.)if it is returned to hard as rock when returned to cooking temperature it will be very hard to eat so don’t buy to freeze if you can’t prove it wasn’t shipped quick chilled.
Yup. If it costs more, it's usually better.
The cow at 07:52 is black on one side and brown on the other. What kind of sorcery is this...?
Shadows
Just wanted to thank you for reminding me and a few million other people that the food we can afford is cheap, but we thank God for it and learn how to be happy and content with what he provides for us.
Although the better cuts and other things the middle class can afford are still not what the quality that the rich can afford, none the less the fewer things that one eats, that is from the fat of the land, unless it's vegetarian, is usually better for you.
So enjoy the fat of the land, and keep your medical insurance current. Then again you can afford that as well, but time and contentment thank God, only God can provide for those who live humbly among the masses. Better a little with contentment then great portions with discontentment.
Catch a chuck roast sale at say 3-4$ per pound and pick up some chuck eyes (7th rib transition, a.k.a poormans ribeye) for the price difference vrs 13$ a pound ribeye you can’t beat a chuck eye especially considering cost.
Another name for Chuck Eye Steaks that some places market them ar are "Delmonicos"
@@zachlevine7506 delmonico is a first cut ribeye
@@zachlevine7506 That would be false advertising.
As a cattle producer, there is a myth that grass fed beef is better than grain fed beef. Grass fed means it was fed grass....does not indicate if the animal was implanted, fed medicated feed( with the grass) or the grass was naturally grown without pesticides, fertilizers or desicants. Typically, a grain finished animal is fed grass but grain is added for last 100 days to promote the development of marbling....grass fed usually has little or no marbling. My choice is naturally raised grain finished beef(fed grain that was grown without glyhphosates). Ask questions & be informed consumers.
Papaya is the Best... for tenderizing..
That's the Active tenderizer in Meat tenderizers.. Papan
I have raised beef and pigs here in Arizona for years and processed it myself through a federally inspected meat packer. I saw many sides hanging when I took mine out of the cold room and a lot of what affects the quality of the meat revolves around the way they are raised and the feed they have. There are many feed lots that cram stock into a confined space and feed crap and some of these claim the "organic" label.
Repent to Jesus Christ
“Devote yourselves to prayer, being watchful and thankful.”
Colossians 4:2 NIV
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I personally prefer NY strip steak. I buy whole 12 to 15 pound strip roasts and have the butcher cut into roughly 1 pound steaks. I preseason the steaks with salt pepper and garlic powder then vacuum seal them for sous vide cooking. I cook the steaks in the sous vide water bath at 130F for 2.5 hours then sear them with a torch for a perfect crust.
I too buy the whole top strip loin and then cut it myself and vacu-seal and throw in freezer
Tenderloin steak is a great excuse for eating a good steak sauce....and I love the taste of steak sauce.
Harvard Meats. Broken Arrow Oklahoma. #1. Including A5 Japan import. Damn that place knows meat. My daily Go-To.
@mashed, voice sounds different in this video... feeling alright?
just be happy I can still find half-off steak deals in my grocery store, I'd imagine in a few years I'd be looking for half-off deals on SPAM and videos titled "tell-tale signs of a cheap meat".
Very good intro to educate and allow an informed beef purchase. Well done -never! 👍 😃
It’s just me and my dog. I’m getting so frustrated with the current world situation. I’ve had to start eating hot dogs so I can afford to keep feeding JoJo his steak. He’s never had anything else.
This is just getting ridiculous how much JoJo food bill has gone up
Porterhouse is the only cut I look for in a steak and despite all the advice, I don’t season, marinate, salt or rub anything on the meat and simply braise it on and grill using mesquite charcoal.
Something I learned on RUclips about tenderizing beef. Buy a fresh pineapple (no canned stuff) then peel the outer skin and slice, no need to remove the core. Put the slices in a blender to create a pulp. Place your beef into a zip lock bag with enough pineapple pulp to cover it. Let it sit in the fridge for 1.5 to 2hrs (no more). Thoroughly rise the meat and cook as you wish. There will be no pineapple taste and the beef will be tender. Its the enzymes contained in the pineapple. We buy pineapples and freeze the pulp in individual freezer bags (use the 1 gal bags to have room for the meat) just enough for the beef. Thaw the pulp and place the beef into the bags before cooking.
Right where the ribeye connects to the chuck is the chuck eye. Normally you will only get a half dozen steaketts from the chuck eye if cut right proportionally speaking, typically two bucks cheaper by the pound and just as good as a ribeye. Sadly , with meat cutters disappearing in grocery stores these steaks are seldom seen in the meat cases nowadays. I'm a butcher by trade so I know about these things!
i see round and chuck, not select and prime at the chicago stores i shop at. i'll look again.
You can't buy"cow" steak. It's steer's that are butchered for steak.
Most cattle brought to slaughter for markets are going to be steers, but there are also heifers brought to slaughter for market.
Sadly, I can no longer afford anything other than cheap steak. But, I still have memories of the days when I could.
Bon Appetit.
If u want tender any Snake River Farms American Waygu cut. I cut n sell lots of it everyday. The black grade SRF it already graded higher the Prime Grade. Of course the popular cuts r spendy, but i have petite sirloins for $7.99lb right now. Not the best cut but being American Waygu in my opinion its better then a choice grade new york. Being a butcher im very particular with my meat.
Especially since you have a whole video dedicated to the hangar steak
Tender loin cost $34-$52 a lb at my grocery store. Crazy. I love beef tho
Its worth it . Get you a porterhouse 2&1/2 inches thick ,beautiful marbke and grain cut ,yes sir
Among the better cuts of beef that was not mentioned is the porterhouse…at the end of each section of t-bones.
A butcher once told me that flank steak should be the most expensive cut but isn't
The facts are unless you raised the beef, dropped it at the butcher and watch it be processed, frozen and placed in your car, you do not know where your beef came from. I am from rural Texas and most of the beef I had in younger life was raised in the yard and slaughtered in the backyard. If it was dropped at the butcher, my grandfather was still skeptical. All beef is grass fed, it is the finish that people are referring when saying grass or grain fed. All we knew until we got older is that Blackie was suddenly young again every spring.
Pure grain fed cow gets diarrhea. It is always just grass fed, or grass/grain fed mix.
Costco has better meat than any grocery store I've been to other than whole foods.
Buy meat from a good butcher shop. 👍
As long as the steaks are acceptable looking, I personally don't mind buying cheap steak at all, cos its still a steak but cheaper. 🥩 🤷🏻♂️
Try a piece of Wagu and come back to me.
I had an A5 steak for my birthday a few years back, totally ruined steak for me from that point on it was that good.
You show Holsteins which are dairy cows. The meat from dairy cows usually becomes hamburgers. Meat for steaks usually comes from Herefords or Angus cattle. Most of those cattle are raised on pasture land, and later they are sent to a feed lot where they are fattened up.
If you want select grade beef, shop with Stater Bros in California. They have gone downhill since about 2010 when they stopped stocking Choice grade. Some of their cuts are choice today but very few and if you don't watch out, you'll pay a lot of money for select. The entire Stater Bros model has changed, less choices on the shelves, more private labels, for sure prices are higher than their existence since CEO Brown retired and new management came in. There is no longer any value by stopping by a Stater Bros and their weekly ads have little choices as they used to. I've seen lower price in Albertson's on almost every kind of item.
Price?