Helen, I can't believe how many of the things that I have learned by trial and error, over my 50 years of cooking, that you have validated in your videos since I have been watching them. I'm starting to feel like I might actually know what I'm doing in the kitchen, and I have certainly learned that you do. I've also picked up plenty of new stuff along the way. Thank you for your channel. It is a real value to this 65 year old man.
Helen, I'm still impressed with the consistently high quality of your videos. I maintain that you are one of the very few people producing such well thought-out and considered content. Although I may not use all of this information immediately, you'd better bet that when it does come time for me to make a nice steak for myself, I'll be coming back to this video first. Thank you so much!
I love this lady!! She seems so funny and happy. Also the level of explanation and information in this video is far and away better than any other I've found. This needs to get more eyes!!!
I discovered you just now because I bought a sous-vide kit and I stumbled on the video explaining your tricks. I think I begin to love you more than Gordon you-know-which. Your smile and the way you explain are way more interesting than the Gordon direct and straight, almost brutal, way. I am becoming a subscriber of you channel, keep up the excellent work! I would love to be near of Boston and follow your classes.
Just awe'd with wealth of info and spread of recepies I learn from your videos. Sharpened all my knives today thanks to your teaching. The best beef stakes or beef parts in general to use in other recepies seem's like 😱
Thank you Helen for this video. not only did I learn about different cuts I was also entertained by your honest approach. I'm subscribing to your channel.
Helen, that was AWESOME. The level of detail and first-hand knowledge of sources was great. Matched much of my own experiences, but your ability to lay it all out is fantastic. You earned a new subscriber.
I think you discussion of steaks was fantastic! I have watched a whole lot of your YT posts and really like your presentations. But I thought that this was one of your best. Thank you.
Thank you Helen for this excellent video - you are the most informative chef bar none I have watched. Thank you for sharing. Kind regards from North Wales UK 😊
One clarification: the Skirt Steak and Hanger Steak aren't part of the plate, they're actually the animal's diaphragm muscles, which are covered by the "Plate" section.
Thanks for this correction. Since I've never seen a cow butchered, I got my info on where different steaks are from on wikipedia. I love it when I learn things from my readers.
Helen, this may just be regional terminology variances, but London broil is actually a method but always in reference to a cut from the rump, most often inside round. it is absolutely not the same as flank where I'm from where Frank is from the plate and more similar to skirt and hanger...
Yes, I've heard different things about London Broil. Some say it's a method and some say it's a cut, and no one agrees on which exact cut it is. The only consistent thing that I've observed about London Broil is that it's always done with cheap tough cuts :) here is a wikipedia article that has some good info on it: en.wikipedia.org/wiki/London_broil
@@helenrennie Absolutely! Main point was that it's in no way associated to flank, which is a decent steak comparable to skirt and hanger if not more tender with same flavour levep
I've recently discovered chuck-eye and for the money, it is outstanding flavor and tenderness every time. Super easy to sear as well. Just discovered your channel Helen I'm a huge fan. I would take a couple of your classes but I'm in Colorado sadly. My aunt lives in Boston so maybe when I go visit I will join :)
I live in Devon in the UK and regularly enjoy your videos which are both fun and highly informative. I can assure you that "Grass fed" organic beef here is the very best I have tasted anywhere in the world. (especially when its from our Ruby Red cattle, indigenous to North Devon - which were taken to Massachusetts in 1623). Of course Devon has grass pasture all year so I don't think they survived to enjoy on your BBQ now!
Agreed, in the UK we always considered grass-fed steaks are more premium and more flavourful than grain-fed, plus it is rare to see grain-fed in the UK as well
I made a delicious London broil last night. 134 for 4 hours. Came out great. Obviously, there are better cuts, and they cook much quicker... But I'm really enjoying my steak sandwiches for lunch :)
Same! I made it for the first time about a week ago. I picked up a london broil on sale & decided to give it a try. I read up on it before hand, and marinated it in olive oil, lemon juice, garlic & salt overnight & grilled 5 minutes per side & let it rest for 15-20 minutes. It was phenomenal & I’m looking forward to making it again.
There are many small outlets that can provide the excellent cuts, AND some less well known cuts. I buy from Golden Belt Feeders (St. John and Overland Park, in Kansas). They have sales on different cuts regularly.
I only prepare my steaks with a salt rub prior to cooking and let sit to room temperature. Then I griddle them on a 500 degree griddle top in butter. Black pepper both sides while cooking and they’re awesome. None of the steaks fat drips away. They cook in it with the butter! Choice or prime or don’t waste your time! ✌🏻👍🏻
Great video, however: 1) the fat cap is a factor in US beef grading as the color of the fat cap (yellowish vs white) determines if beef makes it from Select to Choice; 2) marbeling isn't the only determination of flavor, the feed the animal eats is the biggest factor as is the breed of cow (age of cow is another factor). Grass fed beef has a different flavor than corn fed beef which is generally quite bland even though USA Prime beef is almost always corn fed ; 3) Feed lot beef gets very little grass in it's diet, it's almost 100% corn fed or some other grain; 4) grass fed beef flavor and texture varies widely. Farmers need to get the right cow on the right grass to develop a good product. And even then the quality will vary within the same herd. But good grass fed beef blows away corn-fed beef in both flavour and chew (texture).5) Flank steak and flat iron steaks make great fajitas! 6) Hanger steak aka the Butcher's Cut, is very hard to find but if you get some invite me over! I'll bring the wine.
Hi Helen! Watching some of your videos I missed after we recorded the Podcast today, I just wanted to address the Costco Blade Tenderizing Issue.. the reason they do that on the CUT steaks (not the whole primal's) is that they do not do much "wet aging" of them, so they blade tenderize to make up for the tenderness that wet aging for a couple weeks can do for them.. I dont buy cut steaks from Costco, just the whole primal and cut them myself.. You also should have brought up Wagyu (and Cross Wagyu) as it is becoming more popular and available.
Helen, I love your videos. This video contained a great deal of excellent information. When I cook London broil I use my pressure cooker and then brown briefly under the broiler.
Firstly, I adore your videos. Now, I was raised on a farm in upstate NY. Grass fed anything in upstate NY only happens for several months. The rest of the year is freezing winter where we work hard to keep livestock alive and healthy. In the winter, our livestock lived on grain and hay. People are out of their minds if they think that farmers grass feed all of their cows, chickens, pigs, ducks, quail and others. I'm saying that the term grass fed is trendy and impossible. There.
Tenderness and flavor are not from aging alone. A learned rancher can influence by how he allows the beef to graze its last months. Avoiding some grasses and herbs; encouraging others. I had a friend thinking he was complimenting me "that was some of the best corn fed beef that I have ever had"...err one thing, the bull had never had a kernel of corn in its life. (and yes bull harvested properly can be succulent)
Yesterday (May 22) was my birthday. I made myself a 1-pound ribeye cap steak via the reverse-sear method. I cooked it to 115*F in a 275*F oven (using a leave-in thermometer), then seared it on the stove with my cast-iron pan. It was so. Damn. Good. I would *love* to hear your thoughts on ribeye cap... and also genuine Japanese wagyu (especially Miyazaki A5 wagyu; my personal "holy grail" of steak). Boneless ribeyes are my absolute favorite (boneless because I'm personally too lazy to deal with the bone). Has to be at *least* Prime. Choice just isn't as good. But I have to hand it to good skirts and hangers... they're incredible...
How to use flank steak: cook Chinese food. Cut across grain into slices, tenderize with baking soda for 10-15 minutes, rinse baking soda out and pat dry with paper towel.
#realcomment Well, flank steak is fine when sliced thinly for wok dishes. I usually just add a pinch of baking soda, Chinese rice wine, light soy, potato starch, beaten egg and cooking oil. The meat can be blanched in moderately hot oil, or just stir fried. It's called velveting and is used by many chinese restaurants.
That's the outer muscle of the rib-eye. Yes, it's wonderful, but most stores won't sell it separately. Personally I prefer to cook it as part of the rib-eye. Otherwise, it often comes in very uneven thickness and doesn't cook quite as evenly. Though it's so fatty and wonderful that it's delicious even overcooked :)
You are gorgeous and I love your Slavic accent. I eat only grass fed beef from friends with "happy" cows. I have tasted prime and grain finished and it's very strangely too soft. Doesn't seem like beef to me. Cutting it in very thin slices is key for eating grass fed beef.
Great video Helen. I guess we will have to struggle with our defrosted grass fed top sirloin tonight (we're using it as stir fry with broccoli). At least the local asparagus should satisfy! Ken
Certified Angus Beef is a third party brand name certification that piggybacks off the USDA inspection (as far as I can tell) for an additional fee to the cattle producer. I’m pretty sure getting a Choice or Prime label also requires a fee over and above the usual USDA inspection, so producers don’t necessarily get those certifications for every cow that could qualify. Someone please correct me if this is wrong, I’m not a cattle rancher. CAB has a list of 10 quality markers that must be met to allow the product to use the Certified Angus Beef brand label. I think you also have to be a registered member of some Angus beef cabal. The beef must already be USDA Choice or Prime, and the extra fee is supposed to encourage the producer to only test their best cattle for the label. Of course plenty of marketers, knowing all this, are very happy to use “Angus” and “Black Angus” on their labeling in clever ways to sell you non-certified beef at a premium price. Look for the Certified Angus Beef logo if you care, similar to so many chicken marketing terms. Credentials: Working at fancy restaurants in Santa Monica a million years ago, and being a total geek. I may sound like a shill for the cattle industry but I’m just a former food service professional. But also you can go read the CAB brand website, they spell most of it out.
Thanks for the informative video ... just a couple of questions on your colorful cow chart shown at the beginning of the video ... where does the ribeye and new york steak cut from? ... why is it called ribeye and new york steak? :-)
From Wikipedia: ‘Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.[6]’
The animals diet, stress level, and health and age could be a large factor in flavor as well, even though the animal may be a certain breed, if it didnt have a happy life with alot of clean water, quality grass vs mildewed feed, it can be tough, and controlled amount finishing feed to add the marbling we crave these days. Corn, although frowned upon by many adds fat which gives you flavor. Grass only diet gives you a funky manure smell when chewing but it is leaner for health nuts and foodies after that funk.
As it happens, I purchased a meat tenderizer tool a few years back that I used once. Theory being that the numerous needles punctured tough meat resulting in a wonderfully tender and delicious steak; to my eternal shame I believed it.
well, I hear it kind of works. did you try it? did it improve the texture? my guess is that it only works if you can poke your meat across the grain and that often requires having a very large piece of meat.
Used the tenderizer tool once; think 'mouth mush' and you have an approximation of texture. As noted by other viewers, your reverse sear method produces consistently tasty and tender results for thick steaks and chops, I favor marinating thin cuts of meat that tend to be tough. Philippine and Chinese cooks are experts in enhancing the flavor as well as tenderizing tough cuts of meat with the use of flavorful marinades. Unfortunately, my Philippine friends never use a measure in their marinade preparations; therefore, I am unable to duplicate their excellent recipes.
Real sirloin is really good. Recently I had one that was so tough I would not feed it to my dog. Actually the dog would probably break its teeth if it tried to eat it!
people grown and educated on artificially raised beef have lost their palate..all they know is tender is everything..reason we love meat more than tofu is its texture..meaty that is chewy... thanks to so called great french chefs we value tenderness" as bad as baby food" as hallmark of good food...
I had come to the conclusion that Wegmans have the best meat. Consistently better than Whole Foods. Friends think I’m. nuts for paying.$30 for a steak. I’m beginning to think Wegmans may but the best place for seafood also. Thanks for confirming what I thought. Once you get great steaks you don’t want to go back.
Imagine if a cow learned English and heard "when cows are butchered down to their basic cuts they can be more flavorful" sorry my brain is weird I thought it was funny
We are made to enjoy our gift of taste. It is a joy and it is important because we must eat to live. Therefore, if one truly knew and understood the importance of the health issue behind eating grass ONLY fed beef-/ that is all they would eat. Cows were not made to be corn/grain eaters. They are grass eaters. When they are fed, even finished with corn, the characteristics of their fat changes. Cardiac issues are almost all do to this unnatural man made/man cause inferior cow fat consumption. Much research is kept hidden from the public. Certainly medical doctors are not the ones to ask. They know nothing of the most basic nutrition! Savvy, rare, up to date, REAL physicians, usually cardiac doctors, do know and teach this to their lucky patients. Why do so very few chefs ever consider the purpose of eating being to live? You seem to be are far better than most. I never heard another even mention a health benefit to eating grass fed beef. Thank you!
New York Strip is not Sirloin? Maybe not in the USA. Elsewhere in the world it is the same. What the US calls Sirloin is called Rump. Oh and what the US calls Porterhouse we call T-bone. And what we call Porterhouse the US calls NY Strip.
I don't normally check the internal temperature after the water bath, but I know some people (geekier than I am) that do. I only bother on really thick pieces (over 2 inches thick) where I am not sure about timing. With sous-vide you need at least 1 inch thickness for a different reason -- so that your steak doesn't overcook during the sear step.
Helen, I can't believe how many of the things that I have learned by trial and error, over my 50 years of cooking, that you have validated in your videos since I have been watching them. I'm starting to feel like I might actually know what I'm doing in the kitchen, and I have certainly learned that you do. I've also picked up plenty of new stuff along the way. Thank you for your channel. It is a real value to this 65 year old man.
Helen, I'm still impressed with the consistently high quality of your videos. I maintain that you are one of the very few people producing such well thought-out and considered content. Although I may not use all of this information immediately, you'd better bet that when it does come time for me to make a nice steak for myself, I'll be coming back to this video first. Thank you so much!
My pleasure :)
Matt H 👍👍
Great video! I could listen to your voice describe cleaning a chimney, so cool !!
Hahahaah sooo funny! Isnt it the truth?! Helen is so pleasant to listen to and detailed….somehow she does it in such a way that isnt overwhelming.
I love this lady!! She seems so funny and happy. Also the level of explanation and information in this video is far and away better than any other I've found. This needs to get more eyes!!!
This video provides the best steak description on RUclips. Thank you for sharing your extensive knowledge!💫
I discovered you just now because I bought a sous-vide kit and I stumbled on the video explaining your tricks. I think I begin to love you more than Gordon you-know-which. Your smile and the way you explain are way more interesting than the Gordon direct and straight, almost brutal, way. I am becoming a subscriber of you channel, keep up the excellent work! I would love to be near of Boston and follow your classes.
Most entertaining video of yours I've seen so far. The practicality of it was great, loved your frankness.
Just awe'd with wealth of info and spread of recepies I learn from your videos. Sharpened all my knives today thanks to your teaching. The best beef stakes or beef parts in general to use in other recepies seem's like 😱
Thank you Helen for this video. not only did I learn about different cuts I was also entertained by your honest approach. I'm subscribing to your channel.
Helen, that was AWESOME. The level of detail and first-hand knowledge of sources was great. Matched much of my own experiences, but your ability to lay it all out is fantastic. You earned a new subscriber.
I think you discussion of steaks was fantastic! I have watched a whole lot of your YT posts and really like your presentations. But I thought that this was one of your best. Thank you.
I really enjoy listening to this.. I am cooking for my fiancé tomorrow and wanted to get him the best in my area.
Thank you Helen for this excellent video - you are the most informative chef bar none I have watched. Thank you for sharing. Kind regards from North Wales UK 😊
Thank you for explaining so clearly
Awesome video. I love this lady.
Amazing 👏 I’m enraptured by your voice and personality!
This is an excellent quality video and you are an expert! Thankyou so much!
Excellent video thk u Helen. You have become my top chef and cooking guru!👍🏻👏🏻😃
What a crazy helpful video this is! Thank you for all your useful information :)
the best video. I've been looking for an explanation for so long. thank you!
One clarification: the Skirt Steak and Hanger Steak aren't part of the plate, they're actually the animal's diaphragm muscles, which are covered by the "Plate" section.
Thanks for this correction. Since I've never seen a cow butchered, I got my info on where different steaks are from on wikipedia. I love it when I learn things from my readers.
@@helenrennie Amazing 👏 I’m enraptured by your voice and personality!
Helen another informed experienced and reflected upon smarts on subject
I love your videos. Thanks keep em coming. You make me wanna come to Boston.
Get your vaccine ID ready
oh, this is new to me,..what a treat.
Helen, this may just be regional terminology variances, but London broil is actually a method but always in reference to a cut from the rump, most often inside round. it is absolutely not the same as flank where I'm from where Frank is from the plate and more similar to skirt and hanger...
Yes, I've heard different things about London Broil. Some say it's a method and some say it's a cut, and no one agrees on which exact cut it is. The only consistent thing that I've observed about London Broil is that it's always done with cheap tough cuts :) here is a wikipedia article that has some good info on it: en.wikipedia.org/wiki/London_broil
@@helenrennie Absolutely! Main point was that it's in no way associated to flank, which is a decent steak comparable to skirt and hanger if not more tender with same flavour levep
I've recently discovered chuck-eye and for the money, it is outstanding flavor and tenderness every time. Super easy to sear as well. Just discovered your channel Helen I'm a huge fan. I would take a couple of your classes but I'm in Colorado sadly. My aunt lives in Boston so maybe when I go visit I will join :)
I live in Devon in the UK and regularly enjoy your videos which are both fun and highly informative. I can assure you that "Grass fed" organic beef here is the very best I have tasted anywhere in the world. (especially when its from our Ruby Red cattle, indigenous to North Devon - which were taken to Massachusetts in 1623). Of course Devon has grass pasture all year so I don't think they survived to enjoy on your BBQ now!
Agreed, in the UK we always considered grass-fed steaks are more premium and more flavourful than grain-fed, plus it is rare to see grain-fed in the UK as well
I made a delicious London broil last night. 134 for 4 hours. Came out great.
Obviously, there are better cuts, and they cook much quicker... But I'm really enjoying my steak sandwiches for lunch :)
Same! I made it for the first time about a week ago. I picked up a london broil on sale & decided to give it a try. I read up on it before hand, and marinated it in olive oil, lemon juice, garlic & salt overnight & grilled 5 minutes per side & let it rest for 15-20 minutes. It was phenomenal & I’m looking forward to making it again.
I find her very attractive the way she explaining meat and she is so informative.
There are many small outlets that can provide the excellent cuts, AND some less well known cuts. I buy from Golden Belt Feeders (St. John and Overland Park, in Kansas). They have sales on different cuts regularly.
You are so awesome!!! So glad to find you on youtube! I'm out in Western MA, nice to know you're so close to home!
I only prepare my steaks with a salt rub prior to cooking and let sit to room temperature. Then I griddle them on a 500 degree griddle top in butter. Black pepper both sides while cooking and they’re awesome. None of the steaks fat drips away. They cook in it with the butter! Choice or prime or don’t waste your time! ✌🏻👍🏻
Great video, however: 1) the fat cap is a factor in US beef grading as the color of the fat cap (yellowish vs white) determines if beef makes it from Select to Choice; 2) marbeling isn't the only determination of flavor, the feed the animal eats is the biggest factor as is the breed of cow (age of cow is another factor). Grass fed beef has a different flavor than corn fed beef which is generally quite bland even though USA Prime beef is almost always corn fed ; 3) Feed lot beef gets very little grass in it's diet, it's almost 100% corn fed or some other grain; 4) grass fed beef flavor and texture varies widely. Farmers need to get the right cow on the right grass to develop a good product. And even then the quality will vary within the same herd. But good grass fed beef blows away corn-fed beef in both flavour and chew (texture).5) Flank steak and flat iron steaks make great fajitas! 6) Hanger steak aka the Butcher's Cut, is very hard to find but if you get some invite me over! I'll bring the wine.
Hi Helen! Watching some of your videos I missed after we recorded the Podcast today, I just wanted to address the Costco Blade Tenderizing Issue.. the reason they do that on the CUT steaks (not the whole primal's) is that they do not do much "wet aging" of them, so they blade tenderize to make up for the tenderness that wet aging for a couple weeks can do for them.. I dont buy cut steaks from Costco, just the whole primal and cut them myself.. You also should have brought up Wagyu (and Cross Wagyu) as it is becoming more popular and available.
Thanks for giving me the reason behind blade tenderizing. It was a pleasure to talk to you yesterday!
Awesome video... I love Babette cut. So cheap and tasty!
Helen, I love your videos. This video contained a great deal of excellent information. When I cook London broil I use my pressure cooker and then brown briefly under the broiler.
TheCynedd How long to you leave it under pressure?
Firstly, I adore your videos. Now, I was raised on a farm in upstate NY. Grass fed anything in upstate NY only happens for several months. The rest of the year is freezing winter where we work hard to keep livestock alive and healthy. In the winter, our livestock lived on grain and hay.
People are out of their minds if they think that farmers grass feed all of their cows, chickens, pigs, ducks, quail and others.
I'm saying that the term grass fed is trendy and impossible. There.
Tenderness and flavor are not from aging alone. A learned rancher can influence by how he allows the beef to graze its last months. Avoiding some grasses and herbs; encouraging others. I had a friend thinking he was complimenting me "that was some of the best corn fed beef that I have ever had"...err one thing, the bull had never had a kernel of corn in its life. (and yes bull harvested properly can be succulent)
Great Video, thanks 4 sharing.
Helen. Great info. Subbed you.
Rule #1. Find yourself a good butcher and cultivate a friendship
Hahaha i loved how you said "poked with those stupid knives"
Yesterday (May 22) was my birthday. I made myself a 1-pound ribeye cap steak via the reverse-sear method. I cooked it to 115*F in a 275*F oven (using a leave-in thermometer), then seared it on the stove with my cast-iron pan.
It was so. Damn. Good.
I would *love* to hear your thoughts on ribeye cap... and also genuine Japanese wagyu (especially Miyazaki A5 wagyu; my personal "holy grail" of steak).
Boneless ribeyes are my absolute favorite (boneless because I'm personally too lazy to deal with the bone). Has to be at *least* Prime. Choice just isn't as good. But I have to hand it to good skirts and hangers... they're incredible...
Happy Birthday! I love ribeye cap. I don't have much experience with Japanese wagyu because it's too expensive and hard to find.
@@helenrennie Thank you!
And yeah... wagyu remains an untried curiosity to me as well. I wish it was cheaper but I do sorta get why it isn't...
How to use flank steak: cook Chinese food.
Cut across grain into slices, tenderize with baking soda for 10-15 minutes, rinse baking soda out and pat dry with paper towel.
What an informative video. Cheers!
#realcomment Well, flank steak is fine when sliced thinly for wok dishes. I usually just add a pinch of baking soda, Chinese rice wine, light soy, potato starch, beaten egg and cooking oil. The meat can be blanched in moderately hot oil, or just stir fried. It's called velveting and is used by many chinese restaurants.
My heart arteries are throbbing watching this
Superb job!
You should have mentioned cap steak. I just recently tried it for the first time and I love it.
That's the outer muscle of the rib-eye. Yes, it's wonderful, but most stores won't sell it separately. Personally I prefer to cook it as part of the rib-eye. Otherwise, it often comes in very uneven thickness and doesn't cook quite as evenly. Though it's so fatty and wonderful that it's delicious even overcooked :)
You are gorgeous and I love your Slavic accent. I eat only grass fed beef from friends with "happy" cows. I have tasted prime and grain finished and it's very strangely too soft. Doesn't seem like beef to me. Cutting it in very thin slices is key for eating grass fed beef.
London broil is great if marinaded and cooked on a grill or cast iron. I happen to like London broil.
Grass fed "Rubia Gallega" from Spain is absolutely amazing. Not cheap though.
Great video Helen. I guess we will have to struggle with our defrosted grass fed top sirloin tonight (we're using it as stir fry with broccoli). At least the local asparagus should satisfy! Ken
Certified Angus Beef is a third party brand name certification that piggybacks off the USDA inspection (as far as I can tell) for an additional fee to the cattle producer. I’m pretty sure getting a Choice or Prime label also requires a fee over and above the usual USDA inspection, so producers don’t necessarily get those certifications for every cow that could qualify. Someone please correct me if this is wrong, I’m not a cattle rancher.
CAB has a list of 10 quality markers that must be met to allow the product to use the Certified Angus Beef brand label. I think you also have to be a registered member of some Angus beef cabal. The beef must already be USDA Choice or Prime, and the extra fee is supposed to encourage the producer to only test their best cattle for the label. Of course plenty of marketers, knowing all this, are very happy to use “Angus” and “Black Angus” on their labeling in clever ways to sell you non-certified beef at a premium price. Look for the Certified Angus Beef logo if you care, similar to so many chicken marketing terms.
Credentials: Working at fancy restaurants in Santa Monica a million years ago, and being a total geek. I may sound like a shill for the cattle industry but I’m just a former food service professional.
But also you can go read the CAB brand website, they spell most of it out.
Very nice video but Prime Flat Iron is tender, flavorful and reasonable. This comes from a Retired Prime shop retailer of 50 years. 😊
i love your accent❤
informative.
wonderful video!
If your in south Texas, heb plus carries excellent prime steaks. Also their produce puts other markets to shame. Even whole foods.
Thank You....
"what idiot buys a prime steak and cooks it to 160" That had me laughing
Great video content! Not sure how I am subscribed? I guess from a past video somehow 🤔 but glad I did!🤗
Welcome back my long lost subscriber :)
I just went on your channel itself, and unfortunately now, I'm going to be spending half of today watching some of these informative videos🤣🤗😉🤤🤓
This lady made a 15 year old look like Gordon ty
My dad used to buy cheap steaks and had us kids fork the steak thoroughly on each side.
lol
Can u show us how to store steaks for longer ???
vacuum seal it. that should give you about a week. in butcher paper it will last about 3 days.
Thank u 🙂🙂🎊
Thanks for the informative video ... just a couple of questions on your colorful cow chart shown at the beginning of the video ... where does the ribeye and new york steak cut from? ... why is it called ribeye and new york steak? :-)
Rib-eye is the Rib section. New York strip is the Short Loin. Why is the short loin called NY strip? I don't know, but I am sure wikipedia does.
From Wikipedia:
‘Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.[6]’
The animals diet, stress level, and health and age could be a large factor in flavor as well, even though the animal may be a certain breed, if it didnt have a happy life with alot of clean water, quality grass vs mildewed feed, it can be tough, and controlled amount finishing feed to add the marbling we crave these days. Corn, although frowned upon by many adds fat which gives you flavor. Grass only diet gives you a funky manure smell when chewing but it is leaner for health nuts and foodies after that funk.
As it happens, I purchased a meat tenderizer tool a few years back that I used once. Theory being that the numerous needles punctured tough meat resulting in a wonderfully tender and delicious steak; to my eternal shame I believed it.
well, I hear it kind of works. did you try it? did it improve the texture? my guess is that it only works if you can poke your meat across the grain and that often requires having a very large piece of meat.
Used the tenderizer tool once; think 'mouth mush' and you have an approximation of texture. As noted by other viewers, your reverse sear method produces consistently tasty and tender results for thick steaks and chops, I favor marinating thin cuts of meat that tend to be tough. Philippine and Chinese cooks are experts in enhancing the flavor as well as tenderizing tough cuts of meat with the use of flavorful marinades. Unfortunately, my Philippine friends never use a measure in their marinade preparations; therefore, I am unable to duplicate their excellent recipes.
Buy and cooking steak perfectly involve a lot of efforts 😅
#realcomment flank steak thinly sliced cross grain makes excellent Chinese stir fries.
Real sirloin is really good. Recently I had one that was so tough I would not feed it to my dog. Actually the dog would probably break its teeth if it tried to eat it!
people grown and educated on artificially raised beef have lost their palate..all they know is tender is everything..reason we love meat more than tofu is its texture..meaty that is chewy... thanks to so called great french chefs we value tenderness" as bad as baby food" as hallmark of good food...
Don't forget Guga's Rule: Picanah is the Queen of all steaks.
Is this the great auntie Helen that Uncle Roger talks about?
I had come to the conclusion that Wegmans have the best meat. Consistently better than Whole Foods. Friends think I’m. nuts for paying.$30 for a steak. I’m beginning to think Wegmans may but the best place for seafood also. Thanks for confirming what I thought. Once you get great steaks you don’t want to go back.
are porthouse n ny strip the same？
a porterhouse has a new york strip on one side of the bone and a tenderloin on the other.
Helen Rennie get it thx 😄
Hi
Grass fed from New Zealand is the best you can get
Imagine if a cow learned English and heard "when cows are butchered down to their basic cuts they can be more flavorful" sorry my brain is weird I thought it was funny
We are made to enjoy our gift of taste. It is a joy and it is important because we must eat to live. Therefore, if one truly knew and understood the importance of the health issue behind eating grass ONLY fed beef-/ that is all they would eat. Cows were not made to be corn/grain eaters. They are grass eaters. When they are fed, even finished with corn, the characteristics of their fat changes. Cardiac issues are almost all do to this unnatural man made/man cause inferior cow fat consumption. Much research is kept hidden from the public. Certainly medical doctors are not the ones to ask. They know nothing of the most basic nutrition! Savvy, rare, up to date, REAL physicians, usually cardiac doctors, do know and teach this to their lucky patients. Why do so very few chefs ever consider the purpose of eating being to live? You seem to be are far better than most. I never heard another even mention a health benefit to eating grass fed beef. Thank you!
New York Strip is not Sirloin? Maybe not in the USA. Elsewhere in the world it is the same. What the US calls Sirloin is called Rump. Oh and what the US calls Porterhouse we call T-bone. And what we call Porterhouse the US calls NY Strip.
The US uses Tbone and porterhouse interchangably depending on the area
don't understand why views are so low...
#RealComment Where is "picanya" on the cow? What is it, in general?
en.wikipedia.org/wiki/Picanha
@@helenrennie Thanks!
If you were paying $30 per LB for a steak three years ago, you were getting ripped off.
Interesting necklace…
07:32 And they sucked. That was funny.
Wow I get lost in her deep brown eyes. She is just that pretty.
CHECK OUT MEATS ON THE INTERNET, WAY BETTER DEALS, AND BETTER QUALITY.
Only Russian I trust.
Wrong! I disagree with you and your cuts.
Temperature check when doing sous vide? Do really know what you're talking about?
I don't normally check the internal temperature after the water bath, but I know some people (geekier than I am) that do. I only bother on really thick pieces (over 2 inches thick) where I am not sure about timing. With sous-vide you need at least 1 inch thickness for a different reason -- so that your steak doesn't overcook during the sear step.