I am a retired ( old school ) meat cutter/butcher , I always watch these types of videos with low expectations . Most of them give out some terrible advice. I am giving Tom a grade of "A" for the information given ! It is obvious to me that he is not a true expert but he did not present himself as one yet everything was correct , good job TOM.
Oh wow thank you! I appreciate that and it truly means a lot coming from a pro. You’re right, I’m not a butcher only a cook. Would love to do a video on location and interview a butcher. So much mis information out there.
@@tomwadek misinformation, yes especially on the knife sharpening videos. " the bearded butchers " channel is the best knife sharpening video for producing a sharp and durable edge.
Thanks for doing this. Easy to understand the grading. Recently purchased sous vide and all steaks came out medium rare as I wanted but could never achieve. Bought steaks from online meat company, touted by one of the sous vide video guys, and I am positive I did not get the Prime Center Cut Strip Steak ordered but not tender and tough line down one side which I read could have been a vein steak, not center cut. Extremely pricey mistake. Will buy from the meat counter at grocery store and see what I think. Best wishes
I'm with you Tom on choice steaks. That's what I look for at my local supermarket. Reasonable prices, not too thin, and they cook up really. I save thick prime ribeyes for special occasion's. I get those at our local meat market. Outstanding cuts of meat. Being an empty nester we don't buy in bulk. Only so much room in the freezer. So when we want steaks we look for those nice choice steaks then pick up few and enjoy.
Hi Douglas, it’s been awhile. Hope all is well. Definitely, agree with you. Bulk made more sense when the prices were down too. Nothing like a quality steak on a nice night for dinner. Hope to hear from you again soon.
@@tomwadek My wife just got back from shopping and their were no choice steaks. Bummer! Oh well, maybe next time. Had to settle for some select thin cut strips. They will do for quick cooking during the week.
Great video, and I also noticed that you're in SoCal. My wife is from Riverside and Stater Bros. was their local market. Anyway, she laughs at me because I scan the flyers from our local markets, but if you have the room to seal and freeze, you can have whatever you like for dinner. It seems like there's a rotation of what is on sale each week, and then there are deals for holidays. I love turkey, but my wife doesn't, so it's once a year for her. But I still buy a second one while they're on sale, smoke it, cut it up, seal it and freeze it, and I can have great turkey any time. BTW, there are 8 grades of beef, with the others below select and used for institutional and canned goods.
Thanks for letting me know about the lower beef grades. Vacuum sealing and freezing meat can really be a great cost saving tool and helps us eat in more. Thanks for watching, I’m glad you found my channel!
@@tomwadek Sometimes the Safeway I go to will have top sirloin on sale, and sometimes the butcher will sell me a whole cap roast at the same price. Sirloin cap roast = picanha!
Slow cook any cut using sous vide with a small dollop of Wagu lard and seasoning of your choice. It will be melt in your mouth tender and tasty as any cut...
This can be true but, I want you to avoid paying more for something less quality. If the price is right then absolutely. Sadly, folks are paying prime prices for select.
Can you do a video on how to properly store high end steak? I noticed you said that you sometimes buy red meat in bulk and freeze it. Man, when I buy really high end meat from a butcher, I feel like I *have* to eat it in the next day or two. Am I wrong? I feel like I've frozen some cheaper steak for stir fry, and when I defrost it, it comes out all brown and not really "steak" quality.
I am a retired ( old school ) meat cutter/butcher , I always watch these types of videos with low expectations . Most of them give out some terrible advice. I am giving Tom a grade of "A" for the information given ! It is obvious to me that he is not a true expert but he did not present himself as one yet everything was correct , good job TOM.
Oh wow thank you! I appreciate that and it truly means a lot coming from a pro. You’re right, I’m not a butcher only a cook. Would love to do a video on location and interview a butcher. So much mis information out there.
@@tomwadek misinformation, yes especially on the knife sharpening videos. " the bearded butchers " channel is the best knife sharpening video for producing a sharp and durable edge.
Thanks for doing this. Easy to understand the grading. Recently purchased sous vide and all steaks came out medium rare as I wanted but could never achieve. Bought steaks from online meat company, touted by one of the sous vide video guys, and I am positive I did not get the Prime Center Cut Strip Steak ordered but not tender and tough line down one side which I read could have been a vein steak, not center cut. Extremely pricey mistake. Will buy from the meat counter at grocery store and see what I think. Best wishes
Animal fat is great for you. It was a lie payed by sugar companies that say saturated animal fat is bad for you. Thanks for the info on your video.
Thanks for watching. Happy cooking
I'm with you Tom on choice steaks. That's what I look for at my local supermarket. Reasonable prices, not too thin, and they cook up really. I save thick prime ribeyes for special occasion's. I get those at our local meat market. Outstanding cuts of meat. Being an empty nester we don't buy in bulk. Only so much room in the freezer. So when we want steaks we look for those nice choice steaks then pick up few and enjoy.
Hi Douglas, it’s been awhile. Hope all is well. Definitely, agree with you. Bulk made more sense when the prices were down too. Nothing like a quality steak on a nice night for dinner. Hope to hear from you again soon.
@@tomwadek My wife just got back from shopping and their were no choice steaks. Bummer! Oh well, maybe next time. Had to settle for some select thin cut strips. They will do for quick cooking during the week.
@@dbkfrogkaty1 times are crazy! Enjoy your meal!
Great video, and I also noticed that you're in SoCal. My wife is from Riverside and Stater Bros. was their local market. Anyway, she laughs at me because I scan the flyers from our local markets, but if you have the room to seal and freeze, you can have whatever you like for dinner. It seems like there's a rotation of what is on sale each week, and then there are deals for holidays. I love turkey, but my wife doesn't, so it's once a year for her. But I still buy a second one while they're on sale, smoke it, cut it up, seal it and freeze it, and I can have great turkey any time. BTW, there are 8 grades of beef, with the others below select and used for institutional and canned goods.
Thanks for letting me know about the lower beef grades. Vacuum sealing and freezing meat can really be a great cost saving tool and helps us eat in more. Thanks for watching, I’m glad you found my channel!
@@tomwadek Sometimes the Safeway I go to will have top sirloin on sale, and sometimes the butcher will sell me a whole cap roast at the same price. Sirloin cap roast = picanha!
@@darrylrichman I do that too lol
Slow cook any cut using sous vide with a small dollop of Wagu lard and seasoning of your choice. It will be melt in your mouth tender and tasty as any cut...
This can be true but, I want you to avoid paying more for something less quality. If the price is right then absolutely. Sadly, folks are paying prime prices for select.
Looking close to my neighborhood, Stater Bro's!! Inland Empire. Great Vid, thanks for sharing your knowledge.
Good eye! Glad you enjoyed the video
Thanks
Thanks for watching
Can you do a video on how to properly store high end steak? I noticed you said that you sometimes buy red meat in bulk and freeze it. Man, when I buy really high end meat from a butcher, I feel like I *have* to eat it in the next day or two. Am I wrong? I feel like I've frozen some cheaper steak for stir fry, and when I defrost it, it comes out all brown and not really "steak" quality.
Yeah, I’ll work on that. I dry-age and vacuum seal. They stay fresh for months to a year
@@tomwadek Can you recommend a vacuum sealer? There are soooo many out there, it's hard to choose. Thanks!
@@cjbottaro sure! This one a a good one that’s gaining popularity. Keep an eye on it cause I see it drop to $99 on occasion: amzn.to/3SQYHTc
Hi, Nice video, can I invite you test our product?