Gentleman's Gazette my favourite cut of steak is the tenderloin, mainly because of the texture, but with proper seasoning and cooking it can really be a phenomenal cut of beef.
A good New York strip with good marbling to me is the best. When cooked to a good medium/medium rare and a nice salt and pepper season you cant beat it.
My favorite cut of steak is the ribeye, because of the different textures you get from the cap and the eye. Also the flavour is more "beefy" then most other cuts of steak. Some people find it too tough and too fat but I love it.
Oh and ribeye medium-rare for it's flavour or a porterhouse for it's variation when you have a buddy to share it with. Problem is once you tasted 18 day + dry aged steak you won't settle for less. But as you say, just a treat once in a while.
I was raised on a beef farm. Although the cheap, dyed, and bloated cuts that you buy at grocery store chains are from cattle raised in less-than-ideal conditions, please understand that good meat, from cattle that are raised well, is absolutely not bad for the environment, is extremely good for you, and is always more expensive (that is, it reflects the actual cost of raising beef cattle, as opposed to the use of subsidized corn to undercut beef prices). You really must do your own research on this topic. The assertion that beef is in general cruel or unhealthy or wasteful is simply false.
I take the things WHO says with a grain of salt. Follow the money for the truth. Meat (including beef) that is grass fed and cooked rare is more nutrient dense and BIO-AVAILABLE than any food besides breastmilk. The carcinogenic factor only comes into play when cooking too long/ from the char of grilling.
and the conclusion was arrived at only taking into consideration surveys and other forms of observational data. If you think about it, where do most people eat meat from now? probably burgers from McDonald's as opposed to real meat
Beef is 100% a health food. When farmed correctly (read: naturally) it is HUGELY beneficial for the environment ESPECIALLY compared to crop farming, the health benefits of grass fed, pasture raised red meat put it into the bracket of superfood without question. The ONLY carcinogenic concerns with beef is it being so rich in Iron, a vital substance for your bodies health. I’m a butcher from Scotland, we have the best red meat farming agriculture in the world. If you would like to know more, perhaps to help with a follow up video to correct this misinformation I’d be happy to get in touch with you.
Not healthy? I went from 300lb and type 2 diabetic to 180lb with perfect bloodwork and cured numerous mental health issues and skin issues eating a diet of about 80% beef. Guess I'm less healthy now
Shane Vincent I wouldn't say it's not healthy but rather unsustainable. The reason many people lose weight especially on keto is attributed to many factors like completely changing your eating habits, lower caloric intake, fluid loss due to low carbohydrate intake, people simply being more conscious about what they're ingesting and how much. The same can be achieved with other diets, the hard part is committing and actually paying attention to what you consume. But hey congrats and sounds like you are doing a whole lot better!
Love this. You’re combining your love of classic men’s fashion with various other activities and objects to really help men be the best that they can. Really loved this video and can’t wait for part 2.
Respect for acknowledging the health aspect. Too many people dying to pretend like it's not a thing. Enjoy your steaks but don't lie to yourself. It's like enjoying a cigar or some wine on occasion versus several times each day.
This is the only episode of Gentleman's Gazette where I have not learned a single thing. I may not know what to pair with my dinner jacket, but I know my steak. Something they don't mention here that everyone should know, stop buying steaks at a chain grocery store. Find a real butcher shop.
Check out Dr. Eric Berg's take on beef being a supposed carcinogen. A lot of the information on beef comes from vegans and vegetarians. There's some bias there.
Do an internet search for "________ cures ________" and then do another one for "________ causes _________", replacing the blank spaces with any substance or illness. Animals don't take any supplements. We're living in quackamania.
Saying we're living in "quakamania" proves.... what exactly? Are you the lone voice of reason perchance? I invite people to do some research on the ketogenic & carnivore diets, and not listen to anyone who immediately poisons the well by characterizing a proponent of X as a "quack". It's ok to consider someone's credentials, but there are many other things beside that are important, like the actual arguments and the data. If you are dead set on "credentials", please also consider how much money (and bias) is involved in producing the "official" food guidelines that have accelerated our modern diseases in the last 50 years.
@@AnalyticMinded I lost 58 lbs on a modified Carnivore/Keto diet, and feel even better at 36 than I did since I was 23/24. This is turning into a full on lifestyle change for me.
I am a ribeye fan, myself. Fat is flavor, and a USDA Prime, or even sometimes a good Choice ribeye, has a good balance of inter-muscular fat. I watched this video with skepticism, but was pleasantly surprised. I agree with your analysis of the cuts of beef. You cooked on a gasser. Not enough BTUs for my tastes for steak, but it was a Weber Genesis, so not bad. I have one, for things like chicken and fish. My favorite way these days is to sous vide my ribeye to medium rare and give it a VERY quick sear over a scorching hot charcoal fire, or if the weather is bad, a scorching hot cast-iron skillet. The meat turns out medioum rare pretty much all the way through, with an awesome crust on the outside.
As a channel which is focused on Fashion originally and not on food, I am very impressed as a professional chef. Great content! I am mostly a fish and vegetable eater but if I had to eat meat, the best steaks in my opinion are outer cap of ribeye and bavettes!
Your presentation is amazing. The passion and knowledge of the subject really shines through without being condescending. I look forward to seeing your other videos.
Go watch a video on chocolate then cause im sure youtube has many. This channel should stay away from food and stick to clothing and teachings on being a gentleman...Making me not wanna bother watching his videos anymore after at least two years...I learned a lot of awesome stuff from the fellas videos but stay away from FOOD cause it is not relevant... Have a nice day...
The latest study on beef said that not feeding children red meat amounts to child abuse. The study showed children who ate beef had 30-40% more upper body strength and they performed better in school.
Michael Harrington really don’t want to watch the rest of this video steak is linked to cancer ? Wow I can’t watch a video of a guy who doesn’t know what he’s talking about
flat iron steak. not a traditionally popular cut, but it's meat is well permeated in flavour and has the right amount of chew if cut properly before serving. horribly chewy if done wrong and it's easily to fail at grilling this steak. (sous vide is a good cheat) flat iron is also best at taking dry rub or Argentine style with a good chimichurri. then porterhouse, then sirloin. Alberta Angus or Scottish Highland are my favourites. (i visit Japan regularly for wagyu all over the country, but seriously, it's awesome for sukiyaki and in small portions, teppanyaki, but it's too ridiculously fat laced, so it's not steak beef, nor hamburger beef, nor brisket beef. last of which must be Texas Longhorn.) beef is a hella expensive hobby... especially when you need to import everything or fly out to eat. #personalopinion TBH, goat is growing on me a lot. salt, cumin, hot chili powder, bite sized pieces on a stick over open fire. huge leeway on cooking time for the kitchen-impaired. no idea about goat breeds though, whatever the Uyghur use for their lamb skewers.
??? Because of the way he holds up 2 fingers & his thumb to indicate the number 3, instead of 3 fingers? Is this a pop culture movie reference or something I’m missing? Just curious, thanks. I know I’m not a gentleman obviously, I was checking out videos on steaks, yummm
i love the fact that you are approaching different subjects than men style in your channel , i will enjoy other videos espacially subjects that concern men in general, you are teaching us lifestyle sven , thank you
Thank you Mr. Schneider for posting this video it's very informative. Now I know my taste buds are right on target because I was often wondered why I preferred the ribeye over the other cuts, it really is all about the taste for me. Give me a ribeye any day! Also, I do limit my intake of red meat but I thoroughly enjoy the flavors when I get the opportunity. Keep on posting.
You've misunderstood the WHO rating of carcinogens. The classes are based on the amount of evidence not the extent to which it is likely to cause cancer.
I eat about 5-6 pounds of meat per week and have never felt stronger and healthier. Raphael, please don't make blank statement "it's not healthy" based on shoddy science and WHO recommendations. If you really get into nutrition, you'll understand the amount of politics and special interests involved.
You can have a protein based diet on soy and lentils and might even absorb more of the iron in the lentils compared to red meat (which provides more of it than pork and chicken and costs less than wild animals (thought Bors were I am from need to be checked for residual radiation from Chernobyl))
I agree that nutrition is a bit of a mess in terms of bias and politics, but I find the scientific evidence against large quanitities of meat to be far more convincing than that of the benefits of high meat diets. Your subjective perception of being stronger and healthier are just that, subjective. you could be right, but perhaps not. Some people feel fantastic right up until they drop dead from a heart attack. Make sure you get your blood work done to confirm you really are as healthy as you feel! I do martial arts 3-5 times a week and when i said i was going veggie everyone said i'd suffer, but 2 years on my weight didn't change, energy didn't change, my levels of iron actually improved and overall i feel fine :)
@yolodestinygamer I don't say, the higher percentage is absorbed, I say more could be absorbed, as you would have to eat much more lentils than meat (leafy greens have even lower iron absorption to offer, as the folic acid in them hinders the process)
No bro, not all beef is aged. In India, we don't eat aged beef much. We go for the fresh ones. We wash it really well and then cook it with our special spices. One must try our Kerala beef fry and beef curry. OMG! I'm hungry already...
Thank you so much for this informative video. Just pan seared 2 porterhouse steaks, and made delicious sandwiches. So much to know, and you taught me a lot in this video. Thanks again. James
I like porterhouse best, however I never would pass on a bacon wrapped tenderloin. Now that we are talking steak, please bring up the subject of sous vide (sp?) . I always allow my steak to come close to room temperature before cooking. My dad always said not to put salt on the steak (while cooking) but it was OK to sprinkle a little on the bone itself. Sometimes with tougher cuts, or even quality cuts from lesser quality ranches, I tenderize my meat with a little pineapple or even papaya, but great care needs to be taken not to over do this. Flank steak is also a very flavorful cut if prepared correctly. I like to eat steak using the French method of not switching hands but that’s just me. A nice bottle of wine, steak, a fantastic french bread with a crispy crust, some sautéed onions or mushrooms in a garlic-wine sauce, and well, perfection! You don’t need to be a pig and eat a one pound steak all to yourself, a more expensive cut slowly enjoyed of a 6 to 8 ounce size is fine. For those of us who suffer from low-iron (usually women), a steak can, if eaten in moderation, be a healthy addition to the diet. You are too young to remember the show but I loved the galloping gourmet. He always had a glass of wine while cooking.
It's waygu beef from Japan. Kobe is a region in Japan that their waygu is prized because of the extra steps that go into their cattle there. But any Japanese A5 waygu is amazing.
A delicious video. As with all yummy things (steak, ice cream), everything in moderation/all things can be a poison, it is simply a matter of dose. That said, I enjoy an occasional tenderloin steak, as I use the price for portion control. Bon appetit!
It's suprising that, being a German, he is not a vegan. And he doesn't pronounce the English th-sound like an S. (All Germans say "birsday" instead of birthday, or "I sink" instead of "I think"). Btw, we're still waiting for your British accent. Please, make us happy :)
Here in the UK the minimum steak is usually aged (the cheap stuff) 21 days, the average is 28 days, most is wet aged. I think that in general most is also "Grass fed". Never understood why Americans pronounce Fillet in French, Same thing with "urbs" not "Herbs"
What is your favorite steak cut and why?
Gentleman's Gazette my favourite cut of steak is the tenderloin, mainly because of the texture, but with proper seasoning and cooking it can really be a phenomenal cut of beef.
A good New York strip with good marbling to me is the best. When cooked to a good medium/medium rare and a nice salt and pepper season you cant beat it.
My favorite cut of steak is the ribeye, because of the different textures you get from the cap and the eye. Also the flavour is more "beefy" then most other cuts of steak. Some people find it too tough and too fat but I love it.
Super Video, du bist der Beste. Grüße aus London. Probiere Goodman's, Hawksmoor oder den Savoy Grill wenn du mal hier bist !
Oh and ribeye medium-rare for it's flavour or a porterhouse for it's variation when you have a buddy to share it with. Problem is once you tasted 18 day + dry aged steak you won't settle for less. But as you say, just a treat once in a while.
I was raised on a beef farm. Although the cheap, dyed, and bloated cuts that you buy at grocery store chains are from cattle raised in less-than-ideal conditions, please understand that good meat, from cattle that are raised well, is absolutely not bad for the environment, is extremely good for you, and is always more expensive (that is, it reflects the actual cost of raising beef cattle, as opposed to the use of subsidized corn to undercut beef prices). You really must do your own research on this topic. The assertion that beef is in general cruel or unhealthy or wasteful is simply false.
I take the things WHO says with a grain of salt. Follow the money for the truth. Meat (including beef) that is grass fed and cooked rare is more nutrient dense and BIO-AVAILABLE than any food besides breastmilk. The carcinogenic factor only comes into play when cooking too long/ from the char of grilling.
I notice when I cook my best steak it looks nice and carcinogenic on the outside (on a lodge cast iron pan) lol
and the conclusion was arrived at only taking into consideration surveys and other forms of observational data. If you think about it, where do most people eat meat from now? probably burgers from McDonald's as opposed to real meat
Beef is 100% a health food. When farmed correctly (read: naturally) it is HUGELY beneficial for the environment ESPECIALLY compared to crop farming, the health benefits of grass fed, pasture raised red meat put it into the bracket of superfood without question. The ONLY carcinogenic concerns with beef is it being so rich in Iron, a vital substance for your bodies health.
I’m a butcher from Scotland, we have the best red meat farming agriculture in the world. If you would like to know more, perhaps to help with a follow up video to correct this misinformation I’d be happy to get in touch with you.
Rib eye. Rare or medium with a good sear, seasoned with just salt ,pepper and butter
F40 People dont eat steak for health, they eat it because it’s delicious and it’s a nice treat to have once in a while so who cares if there’s butter
Great, but hold the butter for me.
F40 nah you make life boring asf
Medium rare
Garlic butter
A T-bone for two? Not on your life! All for ME!
I was thinking the same
I order the Porterhouse for three; me and my German Shepherd.
I wasn’t expecting this channel to make me hungry.
Remember he said CANCER.
My favourite is the Porthouse steak because of how incredibly buttery and flavourfull it is
Not healthy?
I went from 300lb and type 2 diabetic to 180lb with perfect bloodwork and cured numerous mental health issues and skin issues eating a diet of about 80% beef.
Guess I'm less healthy now
congrats on the weight loss, but you could have lost 120 lbs eating nothing but twinkies.
What sort of skin issues? How did you discover this effective routine? I ask because I am going through something similar.
Please tell me more.
Shane Vincent I wouldn't say it's not healthy but rather unsustainable. The reason many people lose weight especially on keto is attributed to many factors like completely changing your eating habits, lower caloric intake, fluid loss due to low carbohydrate intake, people simply being more conscious about what they're ingesting and how much. The same can be achieved with other diets, the hard part is committing and actually paying attention to what you consume. But hey congrats and sounds like you are doing a whole lot better!
@@Sorryn0tsorryxo Rosacea and Dandruff
Love this. You’re combining your love of classic men’s fashion with various other activities and objects to really help men be the best that they can. Really loved this video and can’t wait for part 2.
Looks so good! thanks
Find a farmer that raises his cattle responsibly and takes good care of his land. Cows can be beneficial to the environment when managed properly
Respect for acknowledging the health aspect. Too many people dying to pretend like it's not a thing. Enjoy your steaks but don't lie to yourself. It's like enjoying a cigar or some wine on occasion versus several times each day.
This is the only episode of Gentleman's Gazette where I have not learned a single thing. I may not know what to pair with my dinner jacket, but I know my steak. Something they don't mention here that everyone should know, stop buying steaks at a chain grocery store. Find a real butcher shop.
Try in Argentina...full of butcher's shops everywhere
I love seeing this channel grow and become more diverse. Like a proper gentleman, we all must aspire to be educated in different realms of knowledge.
This channel just keeps getting better and better with time like fine wine!
I thought I opened the wrong channel.
It's a gentlmanly topic, isn't it ;)
Another glorious video by GG. Can't wait for part two and three. Thank you, Raphael!
Check out Dr. Eric Berg's take on beef being a supposed carcinogen. A lot of the information on beef comes from vegans and vegetarians. There's some bias there.
Eric Berg is a quack. There is a quack epidemic.
That's not an argument, but a nice fallacy.
Do an internet search for "________ cures ________" and then do another one for "________ causes _________", replacing the blank spaces with any substance or illness. Animals don't take any supplements. We're living in quackamania.
Saying we're living in "quakamania" proves.... what exactly? Are you the lone voice of reason perchance? I invite people to do some research on the ketogenic & carnivore diets, and not listen to anyone who immediately poisons the well by characterizing a proponent of X as a "quack". It's ok to consider someone's credentials, but there are many other things beside that are important, like the actual arguments and the data. If you are dead set on "credentials", please also consider how much money (and bias) is involved in producing the "official" food guidelines that have accelerated our modern diseases in the last 50 years.
@@AnalyticMinded I lost 58 lbs on a modified Carnivore/Keto diet, and feel even better at 36 than I did since I was 23/24. This is turning into a full on lifestyle change for me.
Guga: hold my Australian wagyu msb7
Food is good 👍
Actually a well reviewed recent study finds red meat extends lifespan.
Link please
Gentleman's Gazette here is an article that names the study. Many articles are written on this study.
@@ER-me1ii Lol dude you have to actually post the article
Teacherino For Kripperinos Kripperino well yeah. Duh. Good catch.
@@gentlemansgazette read a book of Gary Taubes and you see the truth.
“A T-bone or Porterhouse can weigh upwards of 2 pounds, and are best shared”.
Ah, Sven. You underestimate my power.
Or paunch…
Great video simple and easy to understand keep up the good work and waiting for the second part
Best cooking guide I watched in my entire life
T-Bone/Porterhouse is my new favorite steak. I never gave them a try up until recently. Never knew what I was missing.
I don't eat a lot of steak, but this was really informative, and I enjoyed the way you presented your information.
I am a ribeye fan, myself. Fat is flavor, and a USDA Prime, or even sometimes a good Choice ribeye, has a good balance of inter-muscular fat. I watched this video with skepticism, but was pleasantly surprised. I agree with your analysis of the cuts of beef. You cooked on a gasser. Not enough BTUs for my tastes for steak, but it was a Weber Genesis, so not bad. I have one, for things like chicken and fish.
My favorite way these days is to sous vide my ribeye to medium rare and give it a VERY quick sear over a scorching hot charcoal fire, or if the weather is bad, a scorching hot cast-iron skillet. The meat turns out medioum rare pretty much all the way through, with an awesome crust on the outside.
As a channel which is focused on Fashion originally and not on food, I am very impressed as a professional chef. Great content! I am mostly a fish and vegetable eater but if I had to eat meat, the best steaks in my opinion are outer cap of ribeye and bavettes!
Your presentation is amazing. The passion and knowledge of the subject really shines through without being condescending. I look forward to seeing your other videos.
My smart as bought some chuck beef for them tender steaks
Chuck is awesome for shredded beef tacos, barbacoa
Hello there fellow lithuanian slav
Very informative and enjoyable to watch.
A video on chocolate would be welcome for us gentlemen who like to explore our dark side once in a while.
Bob Nelson honestly i feel u can make a dark pure chocolate in few minutes in home, so why buy Cadbury.
Go watch a video on chocolate then cause im sure youtube has many. This channel should stay away from food and stick to clothing and teachings on being a gentleman...Making me not wanna bother watching his videos anymore after at least two years...I learned a lot of awesome stuff from the fellas videos but stay away from FOOD cause it is not relevant... Have a nice day...
Chocolate!!?? This is a video about MEAT!!!
The latest study on beef said that not feeding children red meat amounts to child abuse. The study showed children who ate beef had 30-40% more upper body strength and they performed better in school.
The hanger steak, due to it's location and lack of use, it is arguably the most tender, most flavorful cut on the cow. It is unreal cooked properly.
Why did you talk about the WHO carcinogen classes? Have you seen the reasoning for placing it there. Totally irrelevant tangent to the video title.
Michael Harrington really don’t want to watch the rest of this video steak is linked to cancer ? Wow I can’t watch a video of a guy who doesn’t know what he’s talking about
Thank you for such a comprehensive review of steak. Really well done!
I love your channel!! I learn so much from you!
A good ribeye dry aged for 21 days is the go for me
The WHO says red meat is bad? The source is now extremely questionable. Red meat could be healthy for all we know, now.
Picanha and ribeye cooked to medium rare or medium temperature is perfection for me!
flat iron steak. not a traditionally popular cut, but it's meat is well permeated in flavour and has the right amount of chew if cut properly before serving. horribly chewy if done wrong and it's easily to fail at grilling this steak. (sous vide is a good cheat) flat iron is also best at taking dry rub or Argentine style with a good chimichurri. then porterhouse, then sirloin. Alberta Angus or Scottish Highland are my favourites. (i visit Japan regularly for wagyu all over the country, but seriously, it's awesome for sukiyaki and in small portions, teppanyaki, but it's too ridiculously fat laced, so it's not steak beef, nor hamburger beef, nor brisket beef. last of which must be Texas Longhorn.) beef is a hella expensive hobby... especially when you need to import everything or fly out to eat. #personalopinion
TBH, goat is growing on me a lot. salt, cumin, hot chili powder, bite sized pieces on a stick over open fire. huge leeway on cooking time for the kitchen-impaired. no idea about goat breeds though, whatever the Uyghur use for their lamb skewers.
Yes the flat is the best
And I had a rib-eye last night, but if it is done right, I don't know why, I really like a good heavy marbled sirloin.
This was highly informative compared to other videos I watched about steak. Thank you!!!!!
Best Steak vid Raphael taking us up in da world 🤘😎🤙
A very informative video i guess, you covered all the segments in details, presentation is classy, great work guys !!
8:47 number 5 is missing
Hahaha. Get over it
All about that ribeye cap! Love how Costco sells it, and prime.
Great video. I watched this while eating a steak
which cut? I hope you ate alone
It was a sirloin
4:44 German spy detected
🤣😂😂 I wasn't even paying attention to his hand
??? Because of the way he holds up 2 fingers & his thumb to indicate the number 3, instead of 3 fingers?
Is this a pop culture movie reference or something I’m missing?
Just curious, thanks.
I know I’m not a gentleman obviously, I was checking out videos on steaks, yummm
@@CeltCanuck9883 Watch Inglourious Basterds... the bar scene for reference, mate
Excellent vid!
thanks for posting ,
very informative
I question the fact that you have ever eaten any steak at all after you claim tbones are best shared. Never met a steak I couldnt finish lol.
Nice video.
Hey, if you ask me, Tenderloins are pretty tasty!
you gained a new sub. great and amazing video, thank you for this one really.
Imo filet mignon medium rare going on medium. Reverse sear with garlic compound butter and rosemary
Btw, picanha is the best.
Binging with Gazette
Gentlemen's Gazette doing food!
The most thorough video regarding steaks. From Gentleman's Gazette!
Whish I could give it *double* thumbs up, Raphael. Thank you!
Nice video, perfectly timed before Labor Day weekend. My favorite must be the NY Strip.
i love the fact that you are approaching different subjects than men style in your channel , i will enjoy other videos espacially subjects that concern men in general, you are teaching us lifestyle sven , thank you
Thank you Mr. Schneider for posting this video it's very informative. Now I know my taste buds are right on target because I was often wondered why I preferred the ribeye over the other cuts, it really is all about the taste for me. Give me a ribeye any day! Also, I do limit my intake of red meat but I thoroughly enjoy the flavors when I get the opportunity. Keep on posting.
It is healthy!
really nice..!! love it
Great explanation
Watched this right as I finished a big dinner, and now I'm hungry again.
You've misunderstood the WHO rating of carcinogens. The classes are based on the amount of evidence not the extent to which it is likely to cause cancer.
Sven you are ALWAYS so thorough in any subject you approach. Great job man. You even gave an antique Weber grill that’s awesome!!
Bovete,hanging tender, sirloin medalion,tender medalion..for mi is d best..in terms of favor and texture.
I eat about 5-6 pounds of meat per week and have never felt stronger and healthier.
Raphael, please don't make blank statement "it's not healthy" based on shoddy science and WHO recommendations. If you really get into nutrition, you'll understand the amount of politics and special interests involved.
I agree completely. Heavily processed grains, processed sugar and synthetics pose a much greater risk to your health then a protein based diet.
You can have a protein based diet on soy and lentils and might even absorb more of the iron in the lentils compared to red meat (which provides more of it than pork and chicken and costs less than wild animals (thought Bors were I am from need to be checked for residual radiation from Chernobyl))
I agree that nutrition is a bit of a mess in terms of bias and politics, but I find the scientific evidence against large quanitities of meat to be far more convincing than that of the benefits of high meat diets.
Your subjective perception of being stronger and healthier are just that, subjective. you could be right, but perhaps not. Some people feel fantastic right up until they drop dead from a heart attack. Make sure you get your blood work done to confirm you really are as healthy as you feel!
I do martial arts 3-5 times a week and when i said i was going veggie everyone said i'd suffer, but 2 years on my weight didn't change, energy didn't change, my levels of iron actually improved and overall i feel fine :)
@@fionafiona1146 you could...but that sounds disgusting
@yolodestinygamer
I don't say, the higher percentage is absorbed, I say more could be absorbed, as you would have to eat much more lentils than meat (leafy greens have even lower iron absorption to offer, as the folic acid in them hinders the process)
Most information steak video I've watched so far
I also think the ribeye is the best, that said the rib cap is by far the tastiest piece of beef that is super tender
No bro, not all beef is aged. In India, we don't eat aged beef much. We go for the fresh ones. We wash it really well and then cook it with our special spices. One must try our Kerala beef fry and beef curry. OMG! I'm hungry already...
(Ps: we cut it into small pieces and cook it really well until it's easy to chew)
I try to eat it once every other week during spring and summer and about once a month during winter when I don't want to cook outside.
Thank you for such finesse explanation
came here for cooking, enjoyed the enviro facts also. Thank u
Amazing video. Loved it.
Thank you so much for this informative video. Just pan seared 2 porterhouse steaks, and made delicious sandwiches. So much to know, and you taught me a lot in this video. Thanks again. James
I would absolutely love to be a butcher.
I like porterhouse best, however I never would pass on a bacon wrapped tenderloin. Now that we are talking steak, please bring up the subject of sous vide (sp?) . I always allow my steak to come close to room temperature before cooking. My dad always said not to put salt on the steak (while cooking) but it was OK to sprinkle a little on the bone itself. Sometimes with tougher cuts, or even quality cuts from lesser quality ranches, I tenderize my meat with a little pineapple or even papaya, but great care needs to be taken not to over do this. Flank steak is also a very flavorful cut if prepared correctly. I like to eat steak using the French method of not switching hands but that’s just me. A nice bottle of wine, steak, a fantastic french bread with a crispy crust, some sautéed onions or mushrooms in a garlic-wine sauce, and well, perfection! You don’t need to be a pig and eat a one pound steak all to yourself, a more expensive cut slowly enjoyed of a 6 to 8 ounce size is fine. For those of us who suffer from low-iron (usually women), a steak can, if eaten in moderation, be a healthy addition to the diet. You are too young to remember the show but I loved the galloping gourmet. He always had a glass of wine while cooking.
Im a meat eater but what does this video have to do with dressing and being a gentleman???
This is why we don’t go to the WHO for opinions! Lol
It's waygu beef from Japan. Kobe is a region in Japan that their waygu is prized because of the extra steps that go into their cattle there. But any Japanese A5 waygu is amazing.
A delicious video. As with all yummy things (steak, ice cream), everything in moderation/all things can be a poison, it is simply a matter of dose. That said, I enjoy an occasional tenderloin steak, as I use the price for portion control. Bon appetit!
That's true
in a butcher shop they sell by the carcass so dry-aging does not matter
This was a really good vid👍🏾👍🏾
Great video
It's suprising that, being a German, he is not a vegan. And he doesn't pronounce the English th-sound like an S. (All Germans say "birsday" instead of birthday, or "I sink" instead of "I think"). Btw, we're still waiting for your British accent. Please, make us happy :)
What’s the best cheap tender steak cut?
Here in the UK the minimum steak is usually aged (the cheap stuff) 21 days, the average is 28 days, most is wet aged. I think that in general most is also "Grass fed". Never understood why Americans pronounce Fillet in French, Same thing with "urbs" not "Herbs"
Where's the picanha?
Where are the links? I wish you attached in the description. It’s easier rather than to search for the video.
same some time and set the speed to x1.25
Excellent video!
His hair is the true depiction of elegance.
Raphael maybe a video about shearling jackets and coats?
Binging with Sven