Binging with Babish I’ll be trying out the hanger steak for sure. It seems like there’s more footage from the farm the guy was talking about and then cooking the steak after this video ended. Is there more footage coming later?
Thanks for this video, I've been wanting to get into the world of beef more :) I'd actually really want to try the flatiron, Denver steak, and tri-tip myself
My favorite part about this video is how you DIDN'T INTERRUPT HIM!!! You let him educate and you respected his knowledge!! nothing gets me more than when an expert is trying to explain something in a video and the host keeps cutting them off asking some really dumb questions. Props to you!
Dear Mr. Andrew Rea, I was craving a great steak after seeing this video an went to my normal butcher. Low and behold he was all out of Tri Tip and said he had a weird influx of people this weekend. They were buying things that don't normally sell out. I blame the amazing quality of your videos for this. Thank you, the content you create is the best!
im in culinary and always watched your videos for fun, and now that everything in online learning, my instructor has been using a ton of your videos for our classes. never thought that watching basics with babish would be homework but i love it, you and your guests always explain things so well. i dont know if youll see this comment or not, but thank you for making this time easier for me and my classmates :)
Hey Babish! I've been a huge fan of your videos and I actually work for Porter Road! You helped me learn how to cook and I actually love cooking now. I hope you hit 5 million subscribers and I can't wait to get your cookbook ASAP !
"Few things are more gorgeous than that" Things more gorgeous than that: - My girlfriend - The person reading this - Fond - The flavors when they get to know each other
I’m not a huge beef eater (love a good steak every now and then) but after watching this, I want to buy everything from Porter Road from now on. Everything looked so good and dude was so knowledgeable I trust him like he’s my dad now. Thanks, Babish 👍🏾
I've been watching this show for a pretty long time, and it brought me from someone who has never stepped foot in a kitchen before to my family's personal chef! Thank you for making these awesome videos; Keep it up!
As a college kid who is moving out on his own for the first time an hour from home and without a food plan, I really appreciate your knowledgeable, easy to digest Basics to help my new ventures into the adult culinary world flourish!
I grew up eating grilled tri-tip. It was my dad's favorite cut. He'd always marinate it overnight with tons of garlic, olive oil, salt and pepper. A few minutes on each side over a hot grill and it was *amazing*
This guy really knows his stuff! I love the way he describes every single cut and how the different meat-kinds react to heat. Thank you very much for sharing this experience!👍
Great video! I really appreciated learning about the US cuts of beef, it helps a lot when adapting US recipes to my country's cuts (Brazil). Thanks a lot Andrew!
@@FunctionallyLiteratePerson yeah and i got super disapointed with how they showed it. Picanha should definitely be cooked whole and with its fat cap for maximum deliciousness. Source: actually not much, i just really love picanha
There are many, many charts that break down Beef, lamb, pork, whatever, available online! Google images should pull up many, but organizations like the Pork Board may have more detailed ones if you need them
I'm 5 minutes in and this butcher's passion for his work and good meat is blowing my mind, haha. We need more passionate people like him doing the things they love doing!
Hopefully we can get more of these in-depth episodes at some point. They're really fun and informative episodes and every guest so far has been fantastic.
This is a wonderful breakdown. One cut I was hoping to find but wasn't shown was Vacio/Bavette. I know this is a few years older, if there's any Babish CU content featuring that cut I'd love to see it. Just started working at a steakhouse and we serve Denver(Zabuton) as one of the unique cuts and the other people haven't heard of as much is Vacio(Bavette). They are both awesome, and very different, and I highly encourage anyone curious about them with access to them to try them out! This video was a great breakdown though, and you can tell how much he loves talking cuts. Gem of some content right here.
in culinary circles, pineapple is well known and used often for marinading beef to get a very tender finished piece. papaya is good too, but i've not known anyone to use papaya over pineapple. it's understandable that he defaulted to pineapple, from a culinary perspective.
This was fascinating! What a cool guy James is! I always love hearing someone this knowledgeable talk about something they are obviously truly passionate about.
At the same time I appreciate that almost all the comments are suggestions for future videos but I hate that there’s almost never comments about the actual video. This was really cool Andrew, I had no idea there were so many different cuts or what sets them apart
3:00 Babish : *hypnotized by the meat and not listening* The professional : blablabla worcestershire sauce... Babish : *turns around immediatly* Are you a wizard ?!
The downside is they don't even so much as mention that the cuts are named different things for the rest of the world. This could be very confusing for a non-US person using this to, for example, buy a porterhouse steak, and find that it's a strip steak.
I worked in a busy meat department for 3 years and watched this video thinking I would know it all but I was wrong and I learned a lot! Thanks for dropping some advanced knowledge
Porter Road is a road in Nashville, where they were founded and are still headquartered. It's a historically urban-industrial neighborhood along the train tracks, where meat would come in/go out for butchering, and where rail workers (e.g., porters) would live.
@@Uzielsquibb I have a bunch of vulgar/offensive shirts (which I only break out for special occasions these days) and I have no idea where most of them came from. My favorite is 2 party hats that reads, "There's a party in your mouth and I'm coming". Probably woke up hungover wearing someone else's shirt... only God knows.
Thank you for your excellent discussion of beef. I have always wanted to know what you told us. Speaking as a teacher, you did a terrific - clear - informative discussion of what I have wanted to know for 50 years! I love beef but needed to know what you told us to buy, cook, and eat beef! Thank you from the bottom of my heart!
Porter Road has an excellent cheese shop as well called the bloomy rind. Cheese video soon hopefully? This place is like 25-30 minutes from me. Always get my Christmas meats and cheeses from them. Would recommend
Hey Babish!! That's cool you met up with someone to explain all the meat cuts!! You definitely were able to put out a lot of great info! Cool to know the differences in the meats whether heffer or steer!! Thank you for the amazing Beef Science Lesson!!! Love this video!!
Wow, great representation of Porter Road, his attitude, knowledge and overall passion shines through and makes me sure that they are serving the best to consumers.
I had an incredibly satisfying experience breaking down that whole untrimmed tenderloin. Plus, I not only got a beautiful tenderloin roast for a Beef Wellington, I also got three fillets, a tail end that made amazing carpaccio, and a pound of beautiful Ground beef. Also, it was just fun for me.
Patty White First time I did it I was scared shitless (was at work and am NOT a trained butcher like the rest of the guys are). It actually turned out well, and when I tied it even one of the chefs said I did a good job.
This is great for several reasons! The meat and cooking knowledge is one thing, but I think it is worth admiring the speech abilities of the butcher. Awesome work all around.
In Andrew's defense, raw, fresh pineapple does have enzymes that break down the proteins in meat. It can seriously fuck your mouth up if you eat too much of it. I can understand where the confusion came from lol.
We would all be so lucky to have the same enthusiasm and passion this butcher exudes when speaking about his profession. That shine he had through the video carried me from beginning to end almost shockingly quick, like a time flies when you're having fun kinda deal. We need more professionals out there that love their jobs like this beefy butcher bro.
This was really good. I always struggle to remember which cuts are good for which style of cooking and this video is very informative. Will stay in my watch later playlist to refer back to. Thank you Babby
Thank you for this, I have always been confused by certain cuts. Also the stuff at the end about grass vs grain and grading of steaks might have been to most important takeaways of the entire episode.
This and the sourdough bread episode are hands down the best episodes of Babish. It's just 30 minutes of professionals talking and doing what they love and know.
These guys absolutely love what they do! Know so much about meat and cooking and so happy to share it! We need more passion from everyone in their jobs just like them!
@@MartialistKS Paso Robles here, cooking some tri-tip tomorrow night. What was that bit about not having hardwoods in California? El Paso de Robles literally means "Pass of the Oaks."
I grew up eating tri-tip sandwiches in California and I could never find it when we moved to Missouri. I had no idea it was so specific to CA, it explains a lot!
I'd also say that it's not just a cali thing, but a west coast thing. I'm a washingtonian and we have tri tip at basically every bistro or bbq place, even on the more rural east side of the state. It's weird thinking it's not a thing when you go east
Also, eventually you should do some recipes from food wars. Maybe talk about reality versus expectation in those kinds of shows. Artists can make food look really pretty but it doesn't necessarily match with what it actually tastes like.
have a look at the scott rea project here on youtube, hes an english butcher who does "field to fork" videos, often starting with a wild animal from a hunt and showing every step to the final meal, he has videos of how to break down pretty much everything.
Did y'all find any new cuts you're excited to try?
Binging with Babish I’ll be trying out the hanger steak for sure. It seems like there’s more footage from the farm the guy was talking about and then cooking the steak after this video ended. Is there more footage coming later?
If its made out of u then hell yh
Thanks for this video, I've been wanting to get into the world of beef more :) I'd actually really want to try the flatiron, Denver steak, and tri-tip myself
i liked the one where you bent over to look like a cow.
ALL
Not gonna lie. Watching this man nerd out about his profession is heartwarming.
Passion is always entertaining.
He sure is a talker and he knows his stuff
@@thomaswillard6267 indeed! See why on my Channel, I took the steps of my father Babish 🙌🏻💫
That's how you know he loves what he does.
If someone like him starts to talk about beef, its gonna be a while
My favorite part about this video is how you DIDN'T INTERRUPT HIM!!! You let him educate and you respected his knowledge!! nothing gets me more than when an expert is trying to explain something in a video and the host keeps cutting them off asking some really dumb questions. Props to you!
u know why rivers in india are brown?becuz indians swim in them
Or trying to show off how much they know about the profession
fck streetshitters that’s cool and all, but I don’t remember asking
@@fckstreetshitters4294 wrong comment buddy
@@fckstreetshitters4294
You know why rivers in America aren't brown?
Dear Mr. Andrew Rea, I was craving a great steak after seeing this video an went to my normal butcher. Low and behold he was all out of Tri Tip and said he had a weird influx of people this weekend. They were buying things that don't normally sell out. I blame the amazing quality of your videos for this. Thank you, the content you create is the best!
@Paul nobody likes you
@@DavidMartinez-sp9ll he was just educating and not being rude about it .. but I agree, no one likes it
@@johnhonda93
He was nice about it too.
@Paul bet you're fun at parties
Google buying beef. A lot of great cuts that are hard to find. Looks like you are lucky to have an actual butcher on your area... Take care of him.
I love the dude's passion! He's knowledgeable and he loves his product too. A real pro.
vm360fly he was smiling the whole time you could tell he was having fun!
He really knows and loves his cuts of beef.
Just seems like he was hungry while filming.
Yea well when the only reason your there is to promote your business thats to be expected.
He loves big and juicy meat
Missed the opportunity to call it butchering with babish
But he's not actively butchering anything. He's showing us the basics of beef cuts... I mean one day though... that'd be a good title.
Angel Cano ,
Beef with Babish
Beef with babish
Parapa
im in culinary and always watched your videos for fun, and now that everything in online learning, my instructor has been using a ton of your videos for our classes. never thought that watching basics with babish would be homework but i love it, you and your guests always explain things so well. i dont know if youll see this comment or not, but thank you for making this time easier for me and my classmates :)
Andrew's Favorite:
-Bone in Ribeye-
-Hanger Steak-
-Short Rib-
Cow
'how would you like your steak?' 'cut off the horns wipe its ass and put it on the plate'
Steer*
@@jhnshep As long as it's eating my salad it's fine
My favourite as well!
My brother once said, “just walk it by the fire.”
babish: So lets pretend i'm the cow
butcher: *sharpens knife*
babish:
Der Nerd Top 10 moments before disaster
Babish: 👁👄👁❗❗
Cooking My Way real bad plug my dude
@@thewishingpig it is not, believe me! Have a nice night pig 😊
That could have gone to some really dark places :D
Friend: "So what'd you do on your Friday night?"
Me: "Oh, you know...just sat at home and watched two dudes talk about meat on youtube."
this is right now. solidarity my brother.
This comment is so funny.
I mean honestly I wish I had friends lol xdxd 😂😂😂😂😂😂😂🙁
This comment is not funny.
It doesn't work with this video.
i thought you meant peepee meat
Lol, I'm literally watching it Friday night
Any steak lover can really appreciate a butcher with a passion for meat as much as this man has
amen to that.
The Stank especially since he’s so dedicated to using the whole animal. He aint wasting any meat.
And he disagrees with well done beef, like me and basically everyone
If you think for a second I'm going to watch a 31 min long video about food... well, you're god damn right.
All these squares make a circle
All these squares make a circle
All these squares make a circle
All these squares make a circle
Long videos about food/cooking are perfect boi watchu talkin about
T SexyRexy how much LSD do you think he had?
where's blue popo
@@asetr3w45 blue popo is for the normies
Not only do I love how knowledgeable the butcher is, he does a great job explaining the cuts, best way to cook them and the reason why.
Hey Babish!
I've been a huge fan of your videos and I actually work for Porter Road! You helped me learn how to cook and I actually love cooking now. I hope you hit 5 million subscribers and I can't wait to get your cookbook ASAP !
The Zink... is that a reference to Jerry Spinelli's Loser??
@@Ch3f_B01_RD Haha no I've never heard of that! I came up with that username in like 7th grade for my xbox
He's just a big fan of sports days. (Only Australians understand)
Zak from customer service? We have talked several times always a pro!
Indeed! He is amazing and inspiring also Chefs and Channels like mine! He is amazing.
Babish: "can you grill one of these up real quick"
Me: Where are you going? I want to see this!
Terrence Howard: Next time, baby
Invite my Channel Babish! You are a huge inspiration to us. You really is. 💙💫🙌🏻
@@babishculinaryuniverse 💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫
@@babishculinaryuniverse R u sure about that?!
*Don Cheadel has joined the chat*
@@babishculinaryuniverse But... there was never a next time
Just got my first Porter Road box today! It arrived perfectly chilled despite a hot southern August day.
they are the best! try the lamb ribs
How much?
I totally respect butchers and their knowledge on their work. Fantastic video 💪
This video is so informative. Love how this man KNOWS his business. And I love how Babish never interrupts his guests.
I love listening to really passionate people talk and this dude seems to REALLY love his job.
"Watch an Alton Brown video."
He speaks the truth. Definitely how I learned how to break down a PSMO.
Burly, baldy, beardy bois baffled by beautiful beef
SteamyBlizzard burly baldy beardy binging babish bois baffled by beautiful beef
Bb
really shouldn't be here A#
sound like a porno
@@yesntnono4172 Bb I'll fight you
"Few things are more gorgeous than that"
Things more gorgeous than that:
- My girlfriend
- The person reading this
- Fond
- The flavors when they get to know each other
-finding diamonds in minecraft :sunglasses:
-tiny wisk
Babish
Tyler Sprowl "the person reading this" No you're breathtaking!
@@joshdaymusiced no, you're breathtaking!
nobody:
Babish: let's pretend im a cow
A boy can dream
When i grow Up i want to be a duck
Valentina: makes a joke about babyish pretending to be a cow
Babish: but I want to be one
@@babishculinaryuniverse ahhhhh omg, the babs himself repliedddd ahhhhh
Valentina: *fangirls*
I’m not a huge beef eater (love a good steak every now and then) but after watching this, I want to buy everything from Porter Road from now on. Everything looked so good and dude was so knowledgeable I trust him like he’s my dad now. Thanks, Babish 👍🏾
He really is amazing, isn't he? Cheers from Vancouver, Corey! =)
I’d love to see you have a go at Sam’s rabbit stew from Lord of the Rings
That would be amazing. Po-ta-toes!
Yes this is the best comment I’ve seen on this channel
That’d be great. Make some Lembas (shortbread of some kind) for dessert!
Lord of the Rings themed episode. Pretty cool idea. Complete with a pint on the side.
boil em, mash em, stick em in a stew?
I've been watching this show for a pretty long time, and it brought me from someone who has never stepped foot in a kitchen before to my family's personal chef! Thank you for making these awesome videos; Keep it up!
Guy Fiery and along the way u became Americas chef with your own cooking show! 🤑😎
As a college kid who is moving out on his own for the first time an hour from home and without a food plan, I really appreciate your knowledgeable, easy to digest Basics to help my new ventures into the adult culinary world flourish!
Wait....
*I live half a mile from this butchery*
time to do some shopping
How lucky...
Your wallet: say sike right now
@@gilkyukim7354 Their stomach: "Say sike right now!"
You didnt see anythiiiing..... *RICO*
Lol I live 7156,753 kilometres away. 🙃🙃🙃
3:00 -- "worchesterSHIRE"
3:02 -- Babish (in particular, his neck) resisting temptation to comment
I grew up eating grilled tri-tip. It was my dad's favorite cut. He'd always marinate it overnight with tons of garlic, olive oil, salt and pepper. A few minutes on each side over a hot grill and it was *amazing*
I think ol Babby might be out of his wheelhouse here. This man knows his meat!
I sense an innuendo
@@LeaderofStupid "So this meat comes from the crotch region."
Babby 😂
Meat's back on the menu boys!
Hehehe clever
Hah! Need a video on cooking Orc loin.
I haven't had nothing but maggoty bread for three stinking days!
Funny. Menu is a French word and yet those orcs knew it.
NNNNYYYEAAAHH why can’t WE get some meat?
This guy really knows his stuff! I love the way he describes every single cut and how the different meat-kinds react to heat.
Thank you very much for sharing this experience!👍
James should have his own channel. It’s pure joy to hear him talking about his product. Such an eloquent and knowledgeable guy.
Great video! I really appreciated learning about the US cuts of beef, it helps a lot when adapting US recipes to my country's cuts (Brazil). Thanks a lot Andrew!
They only mentioned picanha :(
@@FunctionallyLiteratePerson yeah and i got super disapointed with how they showed it. Picanha should definitely be cooked whole and with its fat cap for maximum deliciousness.
Source: actually not much, i just really love picanha
Source: Guga
Tbh a poster or cheat sheet (or a cook book ;) of this video would be kind of the best thing ever
That was my first thought. Like all this knowledge is great but then at the store picking out the cut or at home cooking the thing I will forget.
There are many, many charts that break down Beef, lamb, pork, whatever, available online! Google images should pull up many, but organizations like the Pork Board may have more detailed ones if you need them
I'm 5 minutes in and this butcher's passion for his work and good meat is blowing my mind, haha. We need more passionate people like him doing the things they love doing!
Andrew: “you can just add flavor by adding oil and garlic and onion an-“
Babish: HERBS!
And kosher salt
Hopefully we can get more of these in-depth episodes at some point. They're really fun and informative episodes and every guest so far has been fantastic.
My stomach "let's get a Denver steak" 😍😍
My wallet: beef ramen is close enough.
lmao
😢
From an experienced line cook, this is one of the best videos you've ever done. Highly informative AND accurate. More vids with experts like James!
This is a wonderful breakdown. One cut I was hoping to find but wasn't shown was Vacio/Bavette. I know this is a few years older, if there's any Babish CU content featuring that cut I'd love to see it.
Just started working at a steakhouse and we serve Denver(Zabuton) as one of the unique cuts and the other people haven't heard of as much is Vacio(Bavette). They are both awesome, and very different, and I highly encourage anyone curious about them with access to them to try them out! This video was a great breakdown though, and you can tell how much he loves talking cuts. Gem of some content right here.
So it's called Papayan, you can probably tell where it originates from...
Andrew: Pineapple.
Babish was all serious too when he got corrected lmao
@@thesaint9276 🤣🙌🏻
in culinary circles, pineapple is well known and used often for marinading beef to get a very tender finished piece. papaya is good too, but i've not known anyone to use papaya over pineapple. it's understandable that he defaulted to pineapple, from a culinary perspective.
Big brain
@Jeremy Knaack I have no words.
Its a bunch of beef
Andrew: *laughs internally*
0:26
Man why do I watch Binging with Babish while I'm frickin in hungry 😭
You know your butcher's good when he's drooling introducing the cuts.
me: a vegetarian
also me: sits through informative video on beef cuts for 31 minutes and 28 seconds
erin It’s not always about opinions/preferences knowledge is fun too :).
I'm glad you're here, thanks for taking the time ^_^
mmmm Meat!
erin i was wondering if any other vegetarians watched this. I still enjoyed learning about it anyways
I've got family and friends who are (mostly) vegetarian and 100% fine with whole-animal butchers who put this kind of love into what they do.
This was fascinating! What a cool guy James is! I always love hearing someone this knowledgeable talk about something they are obviously truly passionate about.
At the same time I appreciate that almost all the comments are suggestions for future videos but I hate that there’s almost never comments about the actual video. This was really cool Andrew, I had no idea there were so many different cuts or what sets them apart
3:00
Babish : *hypnotized by the meat and not listening*
The professional : blablabla worcestershire sauce...
Babish : *turns around immediatly* Are you a wizard ?!
I think he turned cause he pronounced it wrong
The enthusiasm the butcher shows, and his obvious great knowledge is incredible!
30:50 "Eat a vegetable because I can't find quality meat." That is actually a lovely message.
This man really knows his MEAT cuts, very knowledgeable
The downside is they don't even so much as mention that the cuts are named different things for the rest of the world. This could be very confusing for a non-US person using this to, for example, buy a porterhouse steak, and find that it's a strip steak.
and he's really passionate about it too
Also if the cuts are the half of the existing ones he is Babysh... We can forgive him no matter what 🙌🏻💫 my Channel loves him!
I worked in a busy meat department for 3 years and watched this video thinking I would know it all but I was wrong and I learned a lot!
Thanks for dropping some advanced knowledge
We really don't understand why people want the porterhouse cut.
"What are you naming your new butcher business?"
Porterroad.
Porter Road is a road in Nashville, where they were founded and are still headquartered. It's a historically urban-industrial neighborhood along the train tracks, where meat would come in/go out for butchering, and where rail workers (e.g., porters) would live.
Michael Harrell shut up nerd
@@harktheheral I knew there was a good reason, but I prefer to be a spoony bard.
Wait are you telling me unbred cows taste better?
Guess this explains why vampires like virgin humans
@@GrandpaSpaceOreo sure
"Let's just say that you are going to enjoy a sandwich more if someone hadn't fucked it before"
@@RealLiveKakashi SILF: Sandwich I'd Like to Fuck.
Scrambles the Death Dealer I had a shirt with a club sandwich and SILF on it. Gotta try and dig that thing out of my attic.
@@Uzielsquibb I have a bunch of vulgar/offensive shirts (which I only break out for special occasions these days) and I have no idea where most of them came from.
My favorite is 2 party hats that reads, "There's a party in your mouth and I'm coming".
Probably woke up hungover wearing someone else's shirt... only God knows.
Thank you for your excellent discussion of beef. I have always wanted to know what you told us. Speaking as a teacher, you did a terrific - clear - informative discussion of what I have wanted to know for 50 years! I love beef but needed to know what you told us to buy, cook, and eat beef! Thank you from the bottom of my heart!
Porter Road has an excellent cheese shop as well called the bloomy rind. Cheese video soon hopefully? This place is like 25-30 minutes from me. Always get my Christmas meats and cheeses from them. Would recommend
Lucky!
You should make Pho with your own bone broth, really enjoyable to make and really beefy!
Sam Nelson auto- cannibalism? That’s so metal. Nice.
please don't use your own bones, you need those for keeping your body in its shape.
I made a Jawbreaker Cheeseburger with caramelized onions! It is not Pho, but it is a wanderful idea I will make! Thank you! Xoxo
I just got the cook book. So happy with it. I literally never thought I could cook until this. Thanks Binging With Babish
Hello! Can you please make the Triple GooberBerry Sunrise from the SpongeBob Movie? Please?
Uh...what is a gooberberry?
Icequeen NinjaWarrior it’s a sundae that both spongebob and Patrick get something similar to being drunk after eating a shit ton of them.
Um, those are only for goofy goobers. Are you goofy enough?
@@XJIcequeen A sundae that Spongebob and Patrick eat in the first Spongebob movie you uncultured swine
@@wickedamoeba8719
I'm a Goofy Goober, yeah!
You're a Goofy Goober, yeah!
We all are Goofy Goobers, yeah!
Goofy goofy goofy goobers, yeah!
Hey Babish!! That's cool you met up with someone to explain all the meat cuts!! You definitely were able to put out a lot of great info! Cool to know the differences in the meats whether heffer or steer!! Thank you for the amazing Beef Science Lesson!!! Love this video!!
Wtf is a mukbang?
Where they stuff their faces with disgusting looking shit
Me growing in northern Mexico we love grill skirt steak aka fajitas
It’s also a favourite here on the Gulf Coast!
Watching 2 grown men bond over meat is a special viewing experience.
Giggity
Mmmmm...
I’m loving this 90’s sitcom background music.
Wow, great representation of Porter Road, his attitude, knowledge and overall passion shines through and makes me sure that they are serving the best to consumers.
I had an incredibly satisfying experience breaking down that whole untrimmed tenderloin. Plus, I not only got a beautiful tenderloin roast for a Beef Wellington, I also got three fillets, a tail end that made amazing carpaccio, and a pound of beautiful Ground beef. Also, it was just fun for me.
Patty White First time I did it I was scared shitless (was at work and am NOT a trained butcher like the rest of the guys are). It actually turned out well, and when I tied it even one of the chefs said I did a good job.
"James, what is this ?"
"A buncha beef"
Yeah Well, i mean, he's right...
this part had me shrieking, rolling and then pelted by old, unused stationeries by my colleagues
@@lordpiyopiyo 😂🤣🙌🏻💫💫 my Channel died again 😂😂😂😂
This is great for several reasons! The meat and cooking knowledge is one thing, but I think it is worth admiring the speech abilities of the butcher. Awesome work all around.
me: lol i dont cook
also me: watches a 30 minute video on cuts of meat
I’m watching this shoveling dry cereal into my mouth
Start cooking. Watching babish inspired me to cook.
Quantum Plays me too. I’m cooking myself a New York strip tomorrow night.
I just watched two men talk about meat for 30 minutes...
But was it worth it?
wanna see me do it again?
Jim Zim you absolute madlad
Life's great isn't it 😁
hell yes
Worked in a butcher shop for 5+ years, and still learned a few things from this. Great work!
This guy talks about beef like they're paintings... and I LOVE it!
What a great host, super informative, passionate about what he does.. I can't get enough of this
I don’t know how to explain it, but hearing the intro and then hearing Babish talk about food comforts me a lot
-"...a chemical called papayan, named after....."
-"Pineapple"
-"😔"
In Andrew's defense, raw, fresh pineapple does have enzymes that break down the proteins in meat. It can seriously fuck your mouth up if you eat too much of it. I can understand where the confusion came from lol.
Papayan is food in phil
papain enzyme in actually from papaya, Bromelain is from pineapple
This was giving me some real old school Good Eats vibes, especially with that music. Great job!
We would all be so lucky to have the same enthusiasm and passion this butcher exudes when speaking about his profession. That shine he had through the video carried me from beginning to end almost shockingly quick, like a time flies when you're having fun kinda deal. We need more professionals out there that love their jobs like this beefy butcher bro.
These Reading Rainbow transition sounds are killing me...
"There's one cut I couldn't fit on the tray" I was expecting him to come out with some beef tongue, because damn is it good on tacos.
I first had beef tongue in soup on Christmas. It was surprisingly really good.
I like it marinated on the grill
Kare kare is good too!
Never had beef tongue but I have had goat kidneys
Linga en salsa.
He keeps giving you looks of respect that he, as a butcher, appreciates about you as a cook. Makes me happy to see
One of the best videos that I have ever watched in my entire life.
This was really good. I always struggle to remember which cuts are good for which style of cooking and this video is very informative. Will stay in my watch later playlist to refer back to. Thank you Babby
It's always pretty cool to watch two experts with very different personalities discuss their craft like this.
Thank you for this, I have always been confused by certain cuts. Also the stuff at the end about grass vs grain and grading of steaks might have been to most important takeaways of the entire episode.
Lmao. They've got some love making music playing with beef on the video and Andrew look like he's in love. This is an epic channel for sure.
This and the sourdough bread episode are hands down the best episodes of Babish. It's just 30 minutes of professionals talking and doing what they love and know.
"This is a bunch of beef!"
Roll credits!
This is the best video I've ever watched about the different cuts of beef. That man clearly loves his profession.
Do foods from monster hunter world
Please this is my 71st comment about this
Edit : thanks for 400 likes, BABISH do this
Give this man a like so his dreams can come true!
I would be all the fuck over this. MHW canteen meals would be so good!!
I have a friend who would love to have a monster hunter meal
Yes please
I don’t even know what that is but I liked to help the cause haha
Hello babish just wanted to say keep up the good vids you inspired me to start cooking much better and having better meals
These guys absolutely love what they do! Know so much about meat and cooking and so happy to share it! We need more passion from everyone in their jobs just like them!
"Tri-Tip is hard to find"
*Laughs in Californian*
Born in Santa Maria, now live in WA. Never been to a Costco that didn't have it. You can get it all up and down the west coast.
Bwahahahaha
Tri-Tip is that cheap meat you gotta know how to grill right, and when it's right, its right! California fam knows 👌🏼
From SLO, and I can find Tri-tip here in TX.
@@MartialistKS Paso Robles here, cooking some tri-tip tomorrow night.
What was that bit about not having hardwoods in California? El Paso de Robles literally means "Pass of the Oaks."
Honestly you pretending to be a cow made my day.
I grew up eating tri-tip sandwiches in California and I could never find it when we moved to Missouri. I had no idea it was so specific to CA, it explains a lot!
I'd also say that it's not just a cali thing, but a west coast thing. I'm a washingtonian and we have tri tip at basically every bistro or bbq place, even on the more rural east side of the state. It's weird thinking it's not a thing when you go east
Also, eventually you should do some recipes from food wars. Maybe talk about reality versus expectation in those kinds of shows. Artists can make food look really pretty but it doesn't necessarily match with what it actually tastes like.
morsfero the makers tested the recipes from food wars for the viewers to enjoy
He did the pineapple stir fry from food wars as an episode
I love how this guy is so happy to show babish his meat
RandomPersonYou‘veFound UHM
I saved this to my butchery section of my notes. That video was excellent in the way that word was originally meant. Thank you.
Omg I love this man! Please do pork cuts with James next.
I was really hoping to watch you two break down a cow. Such soothing voices and music and packed with education.
It was still a good watch tho.
@Victoria this is probably the next best option for a video on breaking down the whole steer
Bon appetite did a video like what youre talking about and it’s v v good
have a look at the scott rea project here on youtube, hes an english butcher who does "field to fork" videos, often starting with a wild animal from a hunt and showing every step to the final meal, he has videos of how to break down pretty much everything.