Get Your Butcher Wizard 6” Boning Knife Here: www.amazon.com/dp/B0D3FHKF8P?maas=maas_adg_039FF9F14BA5A72920BF695E1A23A8FB_afap_abs&ref_=aa_maas&tag=maas
Another great video. was considering the vacuum chamber ... curious, can you do a video perhaps on how long steaks last in the fridge once vacuum sealed..? The freezer is pretty well established, but I'm very confused on the fridge. Some people fake "dry age" or wet age in a regular fridge for a month ... which ... you'd think should mean it's not good since meat goes bad after 5 days..? So clarifying that sort of topic ... and of course, explaining as it pertains to vacuum sealed dovetails nicely into that product. Thank you vm by the way ... once I go through the rest of the meat I already have, I'm thinking of buying a full tenderloin and trimming and cutting it myself. Is there actually a difference between tenderloin and filet..? Is it which side of the tenderloin it is..? Or is tenderloin and filet mignon synonyms ... bc the other cuts aren't really sold (excluding the last thin piece at the end which they actually sold you butterflied ... which of course explains why restaurants love hocking butterflied steaks; they need to sell them!).
So I stopped by the Chef Store in Bremerton, WA yesterday to pick up a couple of briskets and found the terres major. There were 9 in the pack. I broke them out of the pack and trimmed them and soft vacuum packed them for freezing. I made a slight trimming error on one and ended up with a sliver of meat about as long as my forefinger and half as thick. I tossed it into a pan with some beef tallow. The flavor and tenderness of it was incredible. My new cheap favorite. I think they were $7.29/lb.
I've been carnivore for 20 months now. Changed my life for the better in so many ways. After the first 4 months breakfast and lunch went away. I eat one time a day and fast the rest of the time- every day. I also buy whole ribeyes and slice them myself, nice and thick but I trim nothing off of it at all. I leave all fat and all connective tissue and eat every single scrap of it. I cook my ribeyes rare, about 118 - 122 degrees internal and put a light sear on the outside. By not trimming, I get all the fat a carnivore requires as well as collagen from the connective tissues. If I can't chew the those tough bits of connective tissues, I cut them up on my plate, scoop them up on a fork and swallow them like a pill. I do not waste nutrients my body requires. All I eat is beef, bacon, eggs and salt. Nothin else. Nothing plant based. No oils, only animal fat to cook with, primarily tallow these days but bacon grease at the start. No diary. No carbs. No sugar. My diabetes went away by doing this as did several other problems. Lost 100 pounds too at age 50. I feel great and exercise nearly every day without pain. Mind fog is gone. I recommend this lifestyle to all humans.
I'm new to this and could certainly be wrong. You may be getting low on iodine as it sounds like you're not eating much sea food. It is very easy to supplement. Most Americans get the majority of their iodine through low-grade salts, mostly used in processed food and cheap table salts, which you are probably no longer using. High-quality salts don't have it added.
I'm right there with you, @wadereynoldsgm Except I'm in week 4 and already only want to eat once a day. Sometimes I have two meals but that's just because my mind thinks I need to be eating all the time, and I have not replaced all the time I used to spend acquiring, assembling, cooking, and presenting of homemade cookery. I guess I have time for a couple of new hobbies now.
Carnivore diet is not only meat. It takes like a thirty second google search to find that out...but I liked the video. Eggs and fish are also carnivore. Butter, too.
Exactly he’s not informed on the carnivore way of eating and the goal of eating that way. I came to him through Dr Baker, but the interview was from a butcher’s view on meat not on the health benefits of carnivore.
The reason for removing fat is to manage it. If its just going to melt off, you can cut it off instead of losing it, or having to collect it in liquid form. By cutting it off the meat you're cooking, you can store and use it more conveniently.
Thanks again!! I used the silver skin technique when I did my very first chuck roll last month- you completely took away my hesitation by showing me how to do it step by step. SUPER DUPER THANK YOU!!
So I stopped by the Chef Store in Bremerton, WA yesterday to pick up a couple of briskets and found the terres major. There were 9 in the pack. I broke them out of the pack and trimmed them and soft vacuum packed them for freezing. I made a slight trimming error on one and ended up with a sliver of meat about as long as my forefinger and half as thick. I tossed it into a pan with some beef tallow. The flavor and tenderness of it was incredible. My new cheap favorite. I think they were $7.29/lb.
I saw on another channel about marinating a steak in sparkling water. I had my doubts but I tried it. Piece of rib eye in baggie with sparking water for 10 hours. Came out of the water gray colored. I dried it well with paper towels sprayed with avacado oil, salt and pepper and then grilled . Hokey smokes it worked the meat was outstanding. Give it. Try
For those looking for a chamber sealer I highly recommend the JVR Vac100. It's just fantastic, and it's made to sit on a countertop. Plus, their units are designed to be fully user serviceable, unlike every other chamber vac I know of.
So, speaking for myself: I found this cut by accident here at my local Publix (Florida) one day, tried it and absolutely loved it. Started buying it like crazy - to the point they would just weigh out the bag they received it in and I would just buy the entire thing. I was buying it at around $7-$9 per pound. NOW that same cut is north of $15.99 per pound at the same store. So I've had to go without 🤷♂️
Carnivore is high fat, people eating the carnivore way, not a diet per se, are trying to promote a body into fueling on fat. Most carnivores pick fattier cuts for this purpose. Lots of carnivore information you should check out if you interested in it.
I’m on a carnivore diet. Decided to try it to lose weight. Have lost 45 lbs since January. The goal is to eat zero carbohydrates. That leaves protein and fat. You do need fat in your diet thus cuts that are not too lean. By eliminating carbs your body has to use your body’s fat stores for the energy it previously got from those carbs. My energy levels are way better throughout the day on this diet as an extra bonus.
This is a great steak, glad to see it get some attention. You "found one in the wild" at the local grocery store, my favorite quote. I find them when I am butchering an elk or even a really large whitetail, it is attached to the inside of the last rib on each side and easy to remove with a little practice. On a whitetail it is only 3-5 ounces, but makes a great little steak sandwich or Scooby snack for the chef on the grill!
I learned about this last year when I was at one of our only two butcher shops and another customer was asking for one. That particular butcher shop specializes in high end (black angus or better) commercial meat while the other one is owned by the same guy that has the only slaughter house in this part of the state. I've made some little wellingtons with them a couple times, I think I have one in my freezer right now (drawback to having too many freezers...)
How would this cut cook if we didn't trim the fat off (just trim the silverskin)? We carnivores want ALL of the fat, LOL! I go to the butcher to buy fat trimmings so I can cook them up in the air fryer!
See if your store has discount bins. I check them all the time. Just bought duroc pork today…it is delicious and on clearance and the date is still good but making it tomorrow because the sell by date is coming right up. I found out how delicious duroc pork was by getting it from the discount bin. I don’t buy any other pork now except for ground if I need it.
Have you done a break down video of the clod? I would love to see what all comes from the clod. This being one cut plus the flat iron steak that I love so much and I don't believe it gets the amount of respect it deserves. Have a great day 🌤.
@@gsts379 Very low fat, amazingly tender and the flavor is great even though the fat content is low. I always remove the silver skin which doesn't take too long. A nice dusting of your favorite spice blend or just salt, pepper, and granulated garlic is the best way for me. Make them that way first and then change it to your liking. Hope you get some soon.
The lion diet is ONLY meat. The carnivore way of eating is at least 90% of nutrition coming from animal based foods. Eggs are a big staple for carnivores, but are not classified as meat. And most carnivores that I know (including myself), will eat between 4 to 5 eggs a day.
Yes indeed. My wife and I as we have continued this carnivore journey have gone closer to Lion OMAD. I still love my eggs and bacon, and really loving Beef Ribs. Much less of taste for chicken or other pork
Carnivore checking in. Ribeye and bacon omelet for breakfast. Ribeye for dinner. But with living costs going up, switching to ground beef and bacon omelette lol
@@Wicked_Weavile0808 there's 3 basic carnivore diets I know of 1. Lion diet: salt, water, and meat from ruminant animals, including cows, sheep, and deer Only (no dairy) 2. Carnivore: Any meat and products from animals, dairy included. And 3. Animal based: same as 2 but add fresh fruit and honey.
@@SyeleiswatchingI'm a 2 without diary. I'll do lion once a can find a reliable source of beef fat in high enough quantity. I eat beef, bacon and eggs with salt and water.
How about teaching us to break down a shoulder CLOD, I have been hearing about this primal and that could be a great vid. Some are cooking the whole CLOD as a cheaper brisket.
My chamber vac is Meatyourmaker oilless pump. It really does a great job on almost everything. The only things I have trouble sealing is trimmed packer brisket, 8"+ long and plus roasts. I really like not having to add oil for upkeep of the machine. Also I really like their 16" External Vacuum Sealer.
Our town got a US Foods Chef’s Store last week and I went in for the first time yesterday. I saw this, but didn’t know what it was. Now I do and I will be buying some and dividing it up into individual pieces for freezing. I used your link/code and ordered the WeVac, as my Foodsaver sealer seems to be failing steadily these days. As soon as it arrives, I’ll be picking up a pack or two of this meat as well as cutting up a ribeye primal that’s currently dry-aging in my spare fridge. Great video - thanks for this. Question: do you save all those trimmings and make ground beef? If so, do you include the silver-skin in the grind or just pitch that (or feed to the dog)? I’ve been saving trimmings myself, but keeping silver-skin separate until I find out whether it is palatable in ground beef.
I saw cow cheek the other day. Look fatty and juicy. Didn't want to buy it from that particular store tho because most of their meets are not of the greatest quality. I was just there for the 73% fat ground beef that comes in the tubular plastic packaging... anyway, called some local meat shops and one said they carry ze cheeks for $7/lb... I'll be grabbing some cheeks in the near future!!
looks like what is called Oyster steak in my kosher butcher shops. does that make sense?? it likely comes from the shoulder, and I think only two per animal...?
I ran into a "whole top loin" today at Costco and they had "New York " in parentheses. Is that where ny strips come from or were they trying to get over? It was 9 bucks and change a #
I've watched 3 of your videos on the teres major and it comes in a huge chunk of meat. Then, all of a sudden this little piece of meat is on your cutting board. Could you show how you get that off that big chunk?
carnivore diet means minimum 70% of your food is meat or animals' products or other if you they are keto /carnivore ...I'm on the lion diet because of allergies (5 years on the lion diet) but can eat maple and orange in small quantities but still cause me inflammation. basically, it my dessert or treat i can tolerate to some extend ...
OMGosh! 5½ minutes and no cooking. Then an advertisement. I sooooooooo want to see food! 8½ minutes, still no food. Now we are watching yet another ad for a vacuum sealer? Yay! Now that I salivated for a cooked teres major... it was just an ad. How do I cook it? What do I pair it with? You lost me, bro.
Going carnivore is cheaper and less torturous than gastric sleeve bypass. The regimen they have you on after the bypass is ABSOLUTELY MISERABLE! With carnivore you can eat all you want and actually start to naturally lose your appetite.
Get Your Butcher Wizard 6” Boning Knife Here:
www.amazon.com/dp/B0D3FHKF8P?maas=maas_adg_039FF9F14BA5A72920BF695E1A23A8FB_afap_abs&ref_=aa_maas&tag=maas
Another great video. was considering the vacuum chamber ... curious, can you do a video perhaps on how long steaks last in the fridge once vacuum sealed..? The freezer is pretty well established, but I'm very confused on the fridge. Some people fake "dry age" or wet age in a regular fridge for a month ... which ... you'd think should mean it's not good since meat goes bad after 5 days..? So clarifying that sort of topic ... and of course, explaining as it pertains to vacuum sealed dovetails nicely into that product. Thank you vm by the way ... once I go through the rest of the meat I already have, I'm thinking of buying a full tenderloin and trimming and cutting it myself. Is there actually a difference between tenderloin and filet..? Is it which side of the tenderloin it is..? Or is tenderloin and filet mignon synonyms ... bc the other cuts aren't really sold (excluding the last thin piece at the end which they actually sold you butterflied ... which of course explains why restaurants love hocking butterflied steaks; they need to sell them!).
So I stopped by the Chef Store in Bremerton, WA yesterday to pick up a couple of briskets and found the terres major. There were 9 in the pack. I broke them out of the pack and trimmed them and soft vacuum packed them for freezing. I made a slight trimming error on one and ended up with a sliver of meat about as long as my forefinger and half as thick. I tossed it into a pan with some beef tallow. The flavor and tenderness of it was incredible. My new cheap favorite. I think they were $7.29/lb.
I've been carnivore for 20 months now. Changed my life for the better in so many ways. After the first 4 months breakfast and lunch went away. I eat one time a day and fast the rest of the time- every day. I also buy whole ribeyes and slice them myself, nice and thick but I trim nothing off of it at all. I leave all fat and all connective tissue and eat every single scrap of it. I cook my ribeyes rare, about 118 - 122 degrees internal and put a light sear on the outside. By not trimming, I get all the fat a carnivore requires as well as collagen from the connective tissues. If I can't chew the those tough bits of connective tissues, I cut them up on my plate, scoop them up on a fork and swallow them like a pill. I do not waste nutrients my body requires. All I eat is beef, bacon, eggs and salt. Nothin else. Nothing plant based. No oils, only animal fat to cook with, primarily tallow these days but bacon grease at the start. No diary. No carbs. No sugar. My diabetes went away by doing this as did several other problems. Lost 100 pounds too at age 50. I feel great and exercise nearly every day without pain. Mind fog is gone. I recommend this lifestyle to all humans.
4 months on, I’m loving it. Great tip about the tough bits cut up and swallowed. Thanks for sharing that.
I'm new to this and could certainly be wrong. You may be getting low on iodine as it sounds like you're not eating much sea food. It is very easy to supplement. Most Americans get the majority of their iodine through low-grade salts, mostly used in processed food and cheap table salts, which you are probably no longer using. High-quality salts don't have it added.
Nice😎
Good for you, Wade. Well done!
I'm right there with you, @wadereynoldsgm Except I'm in week 4 and already only want to eat once a day. Sometimes I have two meals but that's just because my mind thinks I need to be eating all the time, and I have not replaced all the time I used to spend acquiring, assembling, cooking, and presenting of homemade cookery. I guess I have time for a couple of new hobbies now.
As a carnivore, I would leave the fat on the meat. Nothing like partially charred fat.
I was wondering about that myself. Was thinking why would he remove all the fat as I really would not want to do that.
And the silver skin is pure collagen - free collagen!
"at this time" . . . I caught that, Brad! Come join us on the carnivore side, life is pretty darned good!
Carnivore diet is not only meat. It takes like a thirty second google search to find that out...but I liked the video. Eggs and fish are also carnivore. Butter, too.
Fish is a meat.
One of my favorite cuts from snake river farms. Like a tenderloin that is great to slice into medallions, presentation is amazing
I get removing the silver skin. But why the fat? That is flavor and nutrients.
Exactly he’s not informed on the carnivore way of eating and the goal of eating that way. I came to him through Dr Baker, but the interview was from a butcher’s view on meat not on the health benefits of carnivore.
I think because the fat was on top of the silver skin in one spot. Otherwise, just leave the fat if you are doing carnivore.
@@FightandresistI bet you're right.
The reason for removing fat is to manage it. If its just going to melt off, you can cut it off instead of losing it, or having to collect it in liquid form. By cutting it off the meat you're cooking, you can store and use it more conveniently.
@@johngalt97 Fat that is melted off, I save for cooking.
Thanks again!!
I used the silver skin technique when I did my very first chuck roll last month- you completely took away my hesitation by showing me how to do it step by step.
SUPER DUPER THANK YOU!!
I'm a chef, and I use these at least weekly. He's not kidding about how great a cut of me😢at this is. It's very versatile and has excellent flavor. 🎉
So I stopped by the Chef Store in Bremerton, WA yesterday to pick up a couple of briskets and found the terres major. There were 9 in the pack. I broke them out of the pack and trimmed them and soft vacuum packed them for freezing. I made a slight trimming error on one and ended up with a sliver of meat about as long as my forefinger and half as thick. I tossed it into a pan with some beef tallow. The flavor and tenderness of it was incredible. My new cheap favorite. I think they were $7.29/lb.
WHAT.... My favorite store in town. Thank you for pointing out that it is there...
I saw on another channel about marinating a steak in sparkling water. I had my doubts but I tried it. Piece of rib eye in baggie with sparking water for 10 hours. Came out of the water gray colored. I dried it well with paper towels sprayed with avacado oil, salt and pepper and then grilled . Hokey smokes it worked the meat was outstanding. Give it. Try
Support your local ranchers
For those looking for a chamber sealer I highly recommend the JVR Vac100. It's just fantastic, and it's made to sit on a countertop. Plus, their units are designed to be fully user serviceable, unlike every other chamber vac I know of.
The best deal I can find is at Costco. I get four short ribs for 20 bucks. Cook them all day. Delicious.
So, speaking for myself: I found this cut by accident here at my local Publix (Florida) one day, tried it and absolutely loved it. Started buying it like crazy - to the point they would just weigh out the bag they received it in and I would just buy the entire thing. I was buying it at around $7-$9 per pound. NOW that same cut is north of $15.99 per pound at the same store. So I've had to go without 🤷♂️
Sadly, you were likely the literal supply and demand that forced the price up. They just can’t let us eat well for a reasonable price.
Carnivore is high fat, people eating the carnivore way, not a diet per se, are trying to promote a body into fueling on fat. Most carnivores pick fattier cuts for this purpose. Lots of carnivore information you should check out if you interested in it.
I’m on a carnivore diet. Decided to try it to lose weight. Have lost 45 lbs since January. The goal is to eat zero carbohydrates. That leaves protein and fat. You do need fat in your diet thus cuts that are not too lean. By eliminating carbs your body has to use your body’s fat stores for the energy it previously got from those carbs. My energy levels are way better throughout the day on this diet as an extra bonus.
First thing that crossed my mind when I saw this cut was, "wow, not a very fatty cut"
Its not a diet. Its a WOE.
I love the way you worked some natural wood in your kitchen. It works very well, I may have to incorporate into my kitchen.
Learned today about a part of the steer I never knew existed. TFS !!
This is a great steak, glad to see it get some attention. You "found one in the wild" at the local grocery store, my favorite quote. I find them when I am butchering an elk or even a really large whitetail, it is attached to the inside of the last rib on each side and easy to remove with a little practice. On a whitetail it is only 3-5 ounces, but makes a great little steak sandwich or Scooby snack for the chef on the grill!
It could be a good idea to show a picture of a cow and point the cut your are referring to in each video
I learned about this last year when I was at one of our only two butcher shops and another customer was asking for one. That particular butcher shop specializes in high end (black angus or better) commercial meat while the other one is owned by the same guy that has the only slaughter house in this part of the state. I've made some little wellingtons with them a couple times, I think I have one in my freezer right now (drawback to having too many freezers...)
I used to buy it from the UF/IFAS shop when I was living in Florida. Best meat for carpaccio (raw) I EVER had.😋🤯
My meat market calls them shoulder tenders. They make great stir fry when cut in strips. I get them whenever they’re on sale.
I saw Mad Scientist smoking a Shoulder Cloud in a video the other day. I wish I lived a place I would get my hand on a Teres Major without ordering it
Terres major, aka backstreet on game. Moose, elk, deer, caribou (the best).
Excellent product, lightly salt and peppered. On the grill
In our restaurant we trim away the beef and cook and serve the silver skin, which is a delicacy.
BRB calling my butcher shop to see if they can get me this cut.
How would this cut cook if we didn't trim the fat off (just trim the silverskin)? We carnivores want ALL of the fat, LOL! I go to the butcher to buy fat trimmings so I can cook them up in the air fryer!
Carnivores don’t only eat meat. We eat other animal products like eggs, fish, chicken, butter, etc
Please look-up the definition of meat. Fish and chicken are meats.
No meat is cheap these days.
I can still find top and bottom round at $3.49 a pound on sale and then stock up. Often I use it to make jerky.
Live Cattle 1.83 USD per lb. Have you ever felt you've been cheated?
See if your store has discount bins. I check them all the time. Just bought duroc pork today…it is delicious and on clearance and the date is still good but making it tomorrow because the sell by date is coming right up. I found out how delicious duroc pork was by getting it from the discount bin. I don’t buy any other pork now except for ground if I need it.
Publix had whole top sirloin for 4.99 last week.
Chicken is under 2.99 a lb
Have you done a break down video of the clod? I would love to see what all comes from the clod. This being one cut plus the flat iron steak that I love so much and I don't believe it gets the amount of respect it deserves. Have a great day 🌤.
Chef Store is the best - bought my first pack of Teres Major today. $7.49/lb today
How about a video on how to breakdown a shoulder clod?
The chamber vacuum sealers work SO much better than the bar type ones.
Ummmm pretty sure you did this one before cuz I've bought those like 8 times since I watched the video. Lol Keep em coming bro!!
He did as we did the same as you. But now it's aimed at carnivore dieters, so... more power to him!
@@wallingj68 Amen!
Good flavor? Tender? How much fat?
@@gsts379 Very low fat, amazingly tender and the flavor is great even though the fat content is low. I always remove the silver skin which doesn't take too long. A nice dusting of your favorite spice blend or just salt, pepper, and granulated garlic is the best way for me. Make them that way first and then change it to your liking. Hope you get some soon.
I plan on going to the GFS store tomorrow and buying a cryovac of them
I'm looking allover could you make a buffalo special
The lion diet is ONLY meat. The carnivore way of eating is at least 90% of nutrition coming from animal based foods. Eggs are a big staple for carnivores, but are not classified as meat. And most carnivores that I know (including myself), will eat between 4 to 5 eggs a day.
Lion diet is only ruminant meat and salt and water and then carnivore diet is anything from an animal
Yes indeed. My wife and I as we have continued this carnivore journey have gone closer to Lion OMAD. I still love my eggs and bacon, and really loving Beef Ribs. Much less of taste for chicken or other pork
Carnivore checking in. Ribeye and bacon omelet for breakfast. Ribeye for dinner. But with living costs going up, switching to ground beef and bacon omelette lol
another carnivore here, to save money I eat lots of chuck steaks, ribeyes for special occasions. beef bacon and eggs for breakfast.
I have a question, can you eat dairy products on a carnivore diet?
@@Wicked_Weavile0808 there's 3 basic carnivore diets I know of 1. Lion diet: salt, water, and meat from ruminant animals, including cows, sheep, and deer Only (no dairy) 2. Carnivore: Any meat and products from animals, dairy included. And 3. Animal based: same as 2 but add fresh fruit and honey.
@@Syeleiswatching Thank you
@@SyeleiswatchingI'm a 2 without diary. I'll do lion once a can find a reliable source of beef fat in high enough quantity. I eat beef, bacon and eggs with salt and water.
We got ours in CA ata grocery store which got theirs from Harris Ranch and called it Baha steaks.
You're doing the Lord's work!
How about teaching us to break down a shoulder CLOD, I have been hearing about this primal and that could be a great vid. Some are cooking the whole CLOD as a cheaper brisket.
We eat eggs, fish and other animals than just beef. I love neck and armpit ground. lol
Haha I just picked up some beef like right now.
My chamber vac is Meatyourmaker oilless pump. It really does a great job on almost everything. The only things I have trouble sealing is trimmed packer brisket, 8"+ long and plus roasts. I really like not having to add oil for upkeep of the machine. Also I really like their 16" External Vacuum Sealer.
picked up a pack at Chef's Store, got them all cleaned up and cooking tonight - "filet minion" style
A little confused, is the flat iron part of the terrace major? Will be buying your recommended knife. Thanks, great videos, very helpful.
I love tri tip, how do they compare?
Why would you cut off the fat!!!!
That's the tasty part and that's where the energy comes from.
Our town got a US Foods Chef’s Store last week and I went in for the first time yesterday. I saw this, but didn’t know what it was. Now I do and I will be buying some and dividing it up into individual pieces for freezing.
I used your link/code and ordered the WeVac, as my Foodsaver sealer seems to be failing steadily these days. As soon as it arrives, I’ll be picking up a pack or two of this meat as well as cutting up a ribeye primal that’s currently dry-aging in my spare fridge.
Great video - thanks for this.
Question: do you save all those trimmings and make ground beef? If so, do you include the silver-skin in the grind or just pitch that (or feed to the dog)? I’ve been saving trimmings myself, but keeping silver-skin separate until I find out whether it is palatable in ground beef.
Can't wait for the next one, BW!
I saw cow cheek the other day. Look fatty and juicy. Didn't want to buy it from that particular store tho because most of their meets are not of the greatest quality. I was just there for the 73% fat ground beef that comes in the tubular plastic packaging... anyway, called some local meat shops and one said they carry ze cheeks for $7/lb... I'll be grabbing some cheeks in the near future!!
cheap is good
$14.99/lb for the package you showed. Ouch! Too rich for my blood. 😢
Great video!
I know you’re not in New York when your butcher shop is called NY Butcher 😂
Can you get this cut at major stores like Kroger or Walmart?
looks like what is called Oyster steak in my kosher butcher shops. does that make sense?? it likely comes from the shoulder, and I think only two per animal...?
Why do you ignore the Sierra steak from the chuck roll?
These "cheap" cuts don't stay cheap once everyone finds out about them.
My butcher calls it a shoulder filet.
I ran into a "whole top loin" today at Costco and they had "New York " in parentheses. Is that where ny strips come from or were they trying to get over? It was 9 bucks and change a #
Im eating a grilled chuck steak as i watch this! $7.99 a pound!
I've watched 3 of your videos on the teres major and it comes in a huge chunk of meat. Then, all of a sudden this little piece of meat is on your cutting board. Could you show how you get that off that big chunk?
I think the pak he's buying contains multiple Teres Majors only. They've already been separated from the clot.
@@88KeysIdaho Thank you!
We have the meats !!!
carnivores wouldn't trim the fat.
10/10
Cheap? The only place you'll find this cut is a boutique butcher. Otherwise it goes into ground chuck.
14.99 the pound is not 6 to 9 dollars per pound.
Never heard of the cut you’re talking about
6 to 9 $ per pound is not cheap. People nowadays can’t afford it.
😀
FYI the Carnivore is NOT about how tender the meat is... It's about how much fat the meat :)
Clodhammer???
someone on the carnivore diet would eat the entire thing, plus the fat.
Init cute? It's a beef nugget...
Why in the world would you cut the fat off the meat.? Half the flavor just got cut off!!
carnivore diet means minimum 70% of your food is meat or animals' products or other if you they are keto /carnivore ...I'm on the lion diet because of allergies (5 years on the lion diet) but can eat maple and orange in small quantities but still cause me inflammation. basically, it my dessert or treat i can tolerate to some extend ...
Just like the chuck steak, another cut that is unobtainium. Why bother?
don't toss out the fat if you are carnivore
OMGosh! 5½ minutes and no cooking. Then an advertisement.
I sooooooooo want to see food!
8½ minutes, still no food. Now we are watching yet another ad for a vacuum sealer?
Yay! Now that I salivated for a cooked teres major... it was just an ad.
How do I cook it? What do I pair it with?
You lost me, bro.
Yeah, they're just so tiny.
Going carnivore is cheaper and less torturous than gastric sleeve bypass. The regimen they have you on after the bypass is ABSOLUTELY MISERABLE! With carnivore you can eat all you want and actually start to naturally lose your appetite.
is not meat for everything. you only eat once or twice or dont
Had to shake my head at some of the misinformation here.
Then go ahead and clear it up so people can know it instead of being vague as heck.
You want the fat on a carnivore diet. Don't trim it off!
Great another steak once a secret and cheap will now be $20+ a pound
You need some practice with your cutting skills buddy... just saying... and that knife is embarrassing. Just so you know...
Whole point of carnivore is to run on animal fat and have sugar fee body. Keep the fat!
I try to watch him, but he rambles too much
He's not on the Carnivore Diet.
He's not plugging the Carnivore Diet.
He can't stop talking about the Carnivore Diet.
Goodbye.
THE "MOCK TENDER " IS VERY TOUGH >>>> DON'T GET SUCKERED INTO BUYING IT.
Click bait and old news, now people can spend 10 hrs to find this cut and likely never find it without buying a whole chuck roll😢
He told you this cut isn’t in the chuck roll.