I wonder if your location adds to the large cost difference. Ireland is a helluva lot closer to Holland than the US, especially where the Angus generally comes from. Largest Angus producers are Texas, Nebraska, and Kansas. Both look great by the way!
no way would l have beef from a country that had mad cow disease and foot and mouth, give me beef from australia or new zealand all grass fed, and nuclear free, unlike the eu
@@jimbomacers there was a couple of brits on you tube travelling around the world trying different foods, the steak they had in aussie they said tasted better than any steak they had in the uk, never had a steak in the uk so l cant compare, but there is nothing wrong with the steaks l have had in australia
I grew up eating American Angus but was very impressed the first time I had a steak in Ireland. Very flavorful. Grass fed does something to the beef I like
We can get Angus Ribeyes for $7 a pound here. It's not the same quality of beef as what you used by a longshot, but side by side if you sous vide them, the differences become less apparent. They're still there, but you can make a $7/lb steak taste as good as a $15/lb steak. If you're grilling, typically you need that higher quality meat.
I know this comment is over a year old, but was watching this video again. Grass fed beef is much higher in omega 3 fatty acids, which is healthier than the fat in grain fed beef. I think *free range* everything is the way to go.
Well, Roel, since I'm in American the grain fed Angus would probably be less expensive than the imported grass fed Irish, so I'd choose the Angus. Lucky me, eh?
I choose the grass-fed. It’s actually more costly where I live but tastes more like beef and has the advantage of being a far healthier choice than the grain-fed from a CAFO.
Here in the USA my wife and l have just discovered Walmart Angus Rib Eye Steak is $9.97/ lb.. it probably isn’t 100 day corn fed, but amazingly tasty..
I'd like to know why you season your steaks with salt after cooking? If you season it before cooking it allows time for the salt to permeate the meat while it cooks and rests. This way results in a much better seasoned peice of meat in my opinion.
Great comparison Roel. Living in the US I am partial to the Angus because I can get it anytime. But if I was in Holland I would sure give the Irish a try. When it comes to taste though, I would spend the extra money on the Angus. Eet smakelijk.
Irish is cheaper because it doesn't have to be slaughtered in the U.S. then transported quickly across the Atlantic and shipped through Europe to reach the Netherlands. According to Google maps, Ireland is 1239km from Netherlands, Texas is 5086km. That's more than 3x the distance and many more transport changes than Irish beef. For Americans the Angus would be inversely equal to the Irish is for you. I buy Angus filet mignon for ~$18/lb. The steaks presented here would sell for probably ~$15/lb due to quality and thickness of cut where I live (not Texas). Love the videos!! Keep them coming!
Great video I wanted to order some beef from Beefensteak but it does not look like they deliver to France, would you be able to recommend a similar online butcher shop that sells picanha able to ship to France?
The thing is guys..the irish steak is traceable straight back to the farm the cow grazed in...it is grass fed all year around and not fed on solely on grains...also the breed of cow is unspecified so its probably the more common friesian ...now if he sampled the Irish angus breed it would piss all over its american counterpart
I wonder what the price for either are if they are adjusted for local prices. I have a feeling they would be more comparable if one wasn't imported over the ocean.
I grew up on a wheat and livestock farm in Kansas. Most American cattle are raised on family/private farms and graze on natural grasslands, hay, or siledge until they are old and heavy enough to be sold off to feedlots. When they get to the feedlot they are fed grains to fatten them up for around 80-100 days and then sent to slaughter houses. The grains they are fed at feedlots are certainly GMO/Roundup Ready.
Being from America....I prefer grass fed beef to grain fed or grain "finished" beef. I've been to Ireland twice and they do have good beef and dairy products (and amazingly friendly people!). I buy Irish butter all the time, it's fantastic. I don't buy Irish beef though. I guess it's a matter of co-location. I can get fresh (not frozen), local, organic, grass feed beef...why would I ever buy anything else? Do they not have beef from the Netherlands that you could compare against? I'd think fresh, not frozen would be a much bigger difference than grass vs. grain finished.
there both cut from a different part of the rib eye loin so of course the marbling is different one is the small end cut the other is more large cut look at the bones...all in all im sure the both amazing its a ribeye
Adding the price comparison is a little odd. US beef will have a massive tariff on it. Irish is EU beef so tariff free. The Irish beef was almost certainly Hereford or Charolais and cost anywhere where €14-€30 depending on where you get it. (craft butcher vs super market). You can get Angus from around €22-€40 per/kg. And that's not because Angus is "better", it's because most Irish farms raise Charolais or Hereford and so there's less supply locally. Probably the opposite in Scotland. The real question is whether you prefer leaner grass fed vs fattier grain fed.
That’s funny to watch, I’m Irish but live in New York. Grass fed is usually around 30% more expensive than grain fed and can be hard to find and sells out quickly. Its considered healthier than the hormone pumped grain fed penned in beef. They even have deceptive terms like grass finished for some beef which basically means the cow was fed grain most of its life and then put to graze at the end. They will charge you for grass fed until you ask what it means. I think because of the keto and Carnivore diet everybody is gone grass fed crazy. Every time I go to “Whole Foods” and try and buy (grass fed) “Kerrygold Butter”, it’s sold out.
That's really funny about the putting to pasture at the end of life. Completely counterintuitive. I hear the best beef is in fact grass fed most of its life and then put on grain to fatten it at the end... as is the conclusion of this video
I’m not sure why the prices of the steaks are the way they are, maybe it’s because the Angus beef ones hanging longer and therefore you pay for that at the butchers. But in general grass fed cows are usually a little more expensive as they take longer to bring to market. All cows start out grass fed and towards the end some farmers grain feed them. This allows the farmer to pile on considerably more weight so he’s able to sell his product for more money. Where is advantages and disadvantages to this the advantage would be you’re getting more beef and it will have a lot of nice fat which is the flavour. However raising beef this way is not exactly eco-friendly and can cause health issues in the cattle themselves. I immigrated from Ireland to Canada and I live in Alberta which is pretty much cowboy country here and I have spent a good many years eating grain fed beef. However talking to some of the farmers I have learned a lot more. I have gone back to eating grass fed beef which is what I grew up on in Ireland. Each year now I buy a side of beef I’m currently in the moment of hanging mine now and plan to butcher it in the next day or two. There is less fat in grass fed beef this is true however grass fed beef has way more nutritional value There grain fed. Just Google the nutritional value of grass fed beef you would be really surprised. As I’ve said I buy my meat directly from farmers now. I also learned in talking to the farmers a lot of cows are slaughtered typically at 18 months old The cow hasn’t fully grown until it is at least two years old. They slaughtered a cow earlier so the beef is more tender, however this comes at a cost as you lose a lot of the nutritional value. cows 2 to 2 1/2 years old will give the most nutritional value. So that’s what I do now my side of beef currently hanging up it’s 2 1/2 years old and the hanging weight was 410 pounds. Now I know initially this is a big expense particularly when you do it for the first . Now you can pay a butcher to butcher it to the coat you want and have him wrap it up in freezer paper where it’s good for 6 to 8 months in a freezer or you could get him to vacuum seal it so it’s good for up to 1 1/2 to 2 years. However I decided I wanted to do most of the work myself and learn all that it entails. Of course for my first year it was pretty expensive and I had to shell out a large amount of money. I bought a 4 food safe containers with lids A couple of food safe trays Full set of butcher knives hey small commercial vacuum sealer a commercial meat grinder and a hand crank 20 pound sausage stuffer. And of course that was even more I bought a party maker for making my own burgers. The freezer paper the string to tie you up my roasts a couple of different sizes of bags for the vacuum sealer. And of course a bunch of different herbs and spices to make my own sausages. That was a lot of money before I even got any meat . However in the last few years of buying my meat directly from the farmers I’ve started to save money. So if I was to buy my side of beef from the butchers the hanging weight would be 6 Canadian dollars a pound and that’s before he butchers it and packs it up for you. I bought my side of beef hanging weight at 4 Canadian dollars a pound. So on my side of beef this year I’ve saved $800. That’s not including the money I saved by butchering it myself and vacuum sealing it myself. As the butchers would charge me 11 cents for every bag they vacuum seal. I have my own commercial chamber vacuum sealer and the bags only cost me 4 cents each. With a chamber vacuum sealer the bags are not as expensive has the vacuum sealer‘s where the bags are outside the sealer. Now the vacuum sealer has a lot of advantages not just for me doing my meat as you can vacuum seal all sorts of fruit and vegetables we even do our canning jars or pickles and jams and other preserves and seal it with the vacuum sealer you just put the jar inside the chamber and it’s seals in less than 30 seconds. The vacuum sealer is also amazing for doing marinades or even curing my own meats and making my own bacon or ham. So it is an expensive tool but there is so many things we use it around the house for. Just the other week my wife started taking our documents and sticking the main vacuum sealer bags and sealing them this way if there’s ever a flood or something the important documents are protected. Sorry I’ve gone off on a tangent and moved away from what I was originally talking about so yes I do not buy the grain fed beef anymore for several reasons first of all the nutritional value by buying it direct from the farmer I know exactly what I’m getting in addition I don’t like water doing in the big stores like Costco either. They have a tenderizing machine which punchers loads a little holes in to your steak to make it even more tender however there’s a problem with this. Common pathogenic bacteria like E. coli , E. coli 157, H7 , Salmonella and others . Now if you store your meat in the refrigerator that is 4°C Celsius and below or freeze it this will kill the bacteria also if you cook your meat it’s also kills the bacteria. And this is where the problem occurs with places that tenderized all of the meat when you have ground beef you cook it more because the surface is mixed in with the meat so in order to kill the bacteria you have to cook it a little bit more. With a steak you just cook the surface of it which will leave the centre much rarer with more flavour and tenderness to the meat but when they go around tenderizing it pushing holes all the way into the meat all the bacteria is getting into the meat so you would have to cook it longer to make sure you’re killing the bacteria which nobody wants to do with a good steak. Next time you’re in the supermarket check the packaging I think Costco does it to all of its beef check next time you’re in. So I pretty much covered all of the reasons why I buy grass fed LOL
At least you have a choice where you live. I’ve never seen meat from other country’s here where I live , even at Costco. I don’t mind though , the meat around my area in south Texas is very very good.
Howdy neighbor. Most of the Costco and Sam's Club meat comes from Mexico straight to the feed lot. Same with HEB but they only use it for hamburger and ribs. You can find small butcher shops that have super high quality beef but they want super high quality money. If you see Angus on the packaging, there's a high chance that steer was born in Mexico and shipped here and fattened up. I worked at a livestock exchange for several years when I was younger and most of the Mexican steers where Angus and brangus. Good meat, you just can't beat the price.
If you have access to the internet then you have access to any type of meat you want. Order it and they will send it to you in a cooler with dry ice. Companies have been doing it for years.
Roel, I‘ve recently developed a love for Australian Black Angus from „Jack‘s Creek“ - they are not cheap, but the quality is really good...I would say definitely on par with some of the US products available here.
Hey Roel! Ik zou niet willen kiezen... zien er beide super uit ! Maar denk dat de Angus net iets meer tot zijn recht komt op de BBQ. Wanneer ga je iets doen met Dry Aged vlees ? En wat ik ook mis is vis/schelp- schaaldieren... en iets met groeten... groene asperges ... zoete aardappel... knoflook roken/poffen... etc En Flamkuchen ook top op de Kamado!
Binnenkort gaan er bij mij een 2 Amerikaanse op. Voor een feestelijke aangelegenheid mag dat. Paar jaar geleden bij een Amerikaanse vriend weer eens gegeten en die smaak is toch wel heel speciaal. Kost daar dan ook niet veel. Alleen met peper en zout zodat de smaak zo puur mogelijk is. Persoonlijk zou ik, net als jij bij rusten, een klontje eigengemaakte kruiden(room)boter op doen. YUMMIE!!! Water loopt al in m'n mond.
Hey PMX - Always love your show. I am thinking a better comparison may have been to remove the Angus vs non-Angus and grain vs grass fed variables. That is compare a grain fed steak or grass fed steak from both countries and see if there was much difference. As for me, being Aussie I am spoiled for choice when it comes to local quality meats at good prices. Here, the majority of beef is pasture fed and there is little difference in marbling unless the grain feed is administered for 150 days or more. But I do love that 150+ day grain fed beef. And then again there is 300+ day Wagyu. Mouth is already watering. :)
For me it would have to be personal taste. The Irish cut might have less pesticides. I'm with your other subscriber, the one presented is the best. I'm generally not pickey,I usually have store brand with there own grade. I have a friend that refers to what I consumme as mule meat. Your presentation is great, vine on cherry tomatoes. Did you use that grill for a specific reason, such as quick and simple for high heat sear. I noticed you have orange smoker have you ever used that on your channel. An-mhaith Slainte Chugat Roel. 👍
Thanks John.. I didn't use it for a specific reason other than it is good for people to see how I grill steaks on a kettle grill. Good results are most important. The big orange smoker is gone. That was the gfc 2150 from ProQ. Freaking amazing machine
Important point missing. Artificial hormone implants are illegal in Ireland but widespread in US. Also Irish cows in green fields have happier lives than sad corralled US cattle. Joss in Cork.
Nice steaks damn! Would there be much deference beteen sear then indirect and reverse sear? I have kamado so i prefere reverse because i cant get it cold fast.
Irish by far...plus American beef has antibiotics and growth hormones...ours in Ireland doesn't.. 80 percent of irish cows are grass fed. We have lush green grass and the proper climate...it's a no brainer
Personally I prefer grass-fed beef, because of the flavour but also for environmental reasons. Grass is their natural food and the Irish have been raising cattle a lot longer than American ranchers and cowboys have.
No competition!! We win. Irish all the way. Our beef an dairy production is the best in Europe. Try Irish vs Belgium beef. Now that would be a good vid.
These prices sounded high to me, but I had to convert both the Euro to dollars, and grams to pounds. The result? The price of the Irish steak works out to $17.75/lb; the price of the American steak is $33.41. I live in rural Ohio; here Angus Ribeye (what this cut looks like to me) would be $13-16/lb; so the Irish price is a little high, but not way off. But the price you give for the American steak is way, way out of line. I'm not clear where in the world the Pitmaster lives and does his work, but I'm guessing Europe? So I wonder if the EU is slapping a huge tariff on American beef; or could the shipping costs really be that high, to more than double the cost? That's hard to believe.
Also, I'm guessing the prices given reflect local VAT taxes? In the U.S., food generally is not subject to a sales tax (we don't have a value-added tax), so that may account for some of the difference.
I think you should have me over to try for myself. This way I can provide you with the best possible answer. I'm here to help. If you have any wonderful red wines you need tasted, I could do that too. Just kidding. Great video.
I'm a first time viewer and Irish,so I definatly prefer the grass fed Irish,healthier, and better all round,isn't it ironic that the Irish farmer beef producers are actually protesting outside.the beef plants looking for a decent price for their cattle at the moment,its sad to see that the primary producers of a premium product are actually losing money,.
Hard to get a like for like... there are so many variables that one cannot get a fair comparison. the breed, the cut location, the method the animal was fed, slaughtered, the dry aging method... also the location and travel time on the meat and the temp it was subjected to... all of these greatly affect the overall package. Are the 2 farms comparable? I can get 2 steaks the same cut but at two totally different cost points... just because one is 50% more doesn't make it 50% more! for me, and i am irish but will be as impartial as i can, i would have gone for the irish as ireland along with argentina are the only 2 countries that the national heard is 100% grass fed. i've been to some of the best steak houses in america and for me it's more about quantity than quality. of all the places that i have been too though argentina still remains the best.
I would have thought the Irish steak would have tasted better because of more contented cows. They don't have to put up with the wacky US politics like American cows do. Seriously I prefer grass-fed beef over grain-fed. It has that strong mineral taste and intense "beefiness" that I really like. I don't find much difference in quality from breed to breed. I think the whole "Angus" thing is so much marketing. A prime Hereford cut is going to taste better and be more tender than a select Angus cut every time. A pretty interesting comparison Chef. I really like this style of video.
Dogurasu Well you're wrong on several accounts. I'm an American and I love this country. I follow politics closely and it's pretty crazy out there right now. Maybe to the point of the end of bipartisanship. That would not be good. I'm closely associated with the food service/meat industry and I just don't perceive an improvement in quality in Angus beef. That's my opinion though and I could certainly be wrong. My comment on politics was meant to be tongue- in -cheek and I apologize if I ruffled any feathers. It wasn't intentional. Yeah, let's stick to BBQ! I'm actually burning some angus tri-tip for tonight's dinner.
I have tasted both and I don’t think Irish steak is better than Angus, I’m Asian, my dad is Japanese and I know for sure Japanese Steak is way way way better than any others... so I’m not from Texas or Ireland I’m a neutral judges... although it’s insignificant I liked Angus more, it tasted bolder
Wasn't even fair comparing a cheaper cut and grass fed to a more expensive cut that was grain fed, compare them fairly. American beef also has Artificial hormone implants which is illegal in the emerald isles, but not the U.S.A. Personally I would go for Irish from just a Animal rights standpoint, but also because I live here and it's much cheaper than it cost ye to ship it. Most cattle in Ireland are grass fed , American beef has alot more corn fed because alot of the land has poorer soil I imagine.
Hey Rudy, How do you think the cows got to the Americas?!? Lol, you think they swam? "True Angus steak is from Scotland UK" Bahahahahaha duh!! They were brought over from UK, Spain and elsewhere
Are you based in Netherlands? Price comparison is hardly like for like if one was imported from Ireland and the other from the US (I do enjoy the channel btw)
Don't know about US Angus but Irish meat is full of antibiotics. I always try to avoid Irish meat for that reason. I have a colleague who is allergic to antibiotics and he gets an allergic reaction when eating Irish (or danish) meat. No wonder we have problems with multi resistant bacteria...
My god where are you at that steaks cost that damn much? I can get Prime Angus for $14.99 a lbs at H.E.B. and the Prime grass fed for $17.99 a lbs. Ya'll need to move to Texas, LOL 37 Euro to 67 Euro a steak!!! Hell I can have half the block over for a party for that much
I spent some time in Ireland and a good steak is hard to come by. They just do not have a big beef industry - mostly sheep and lamb are available. Best steak cuts come from grain fed White Face Hereford and Angus. Just my opinion because I raised both.
We export our very best beef cuts to the likes of France, Germany and Italy and what's left here is only ok, unless you raise and slaughter your own cattle for consumption- which some people do or know a butcher who does. But a kilo of steak for 1? That is obscene! You can never go wrong with lamb IMHO, it always cooks well and never disappoints
You sure you were in Ireland 😂? As an Irish person I can assure you Beef and dairy farming is very much the big thing in Ireland farming wise, far bigger than lamb for instance. Steakhouses are a huge thing and regardless of your own tastes, there are some Irish steakhouses that consistently rank among the best in the world, in these lists, for whatever that's worth. So really have no idea where you got the whole beef not being a big thing here. It's pretty much THE thing. I guess the taste and quality as you see it, all comes down to your own pallette and preferences. Personally I find grain fed beef to be very insipid compared to grass fed beef.
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Grass fed Irish all the way, Roel!!! Cheers, from Portugal.
The best steak is the one that is in front of you on the plate. 😉
mocwisni Amen
mocwisni what does this even mean
you eat rather than watch duh
Absolutely
Irish
I wonder if your location adds to the large cost difference.
Ireland is a helluva lot closer to Holland than the US, especially where the Angus generally comes from.
Largest Angus producers are Texas, Nebraska, and Kansas.
Both look great by the way!
It is and it matters.. but so is wagyu for Japan
Only if you're buying shit beef at places like WalMart.
@MrAbletospeak No, there are laws in the US against that
Angus is a Scottish breed
IRISH all the way, our live stock are raised naturally,out in the open running around the fields no chemicals. you are what you eat.
No chemicals lol
Feed and what not is also natural. Lol. But alrighty.
no way would l have beef from a country that had mad cow disease and foot and mouth, give me beef from australia or new zealand all grass fed, and nuclear free, unlike the eu
@@debeeriz Australian beef is as bad as American, pumped with hormones
@@jimbomacers there was a couple of brits on you tube travelling around the world trying different foods, the steak they had in aussie they said tasted better than any steak they had in the uk, never had a steak in the uk so l cant compare, but there is nothing wrong with the steaks l have had in australia
I grew up eating American Angus but was very impressed the first time I had a steak in Ireland. Very flavorful. Grass fed does something to the beef I like
Angus is a Scottish breed ,some Americans think they invented it for 😂😂
I go with the grass fed all the time.
Irish Angus or shorthorn ya cant beat it...
Great review! I have to agree I would also choose the Irish beef for the money. Will you make some videos cooking on the Weber kettle? Cheer's
We can get Angus Ribeyes for $7 a pound here. It's not the same quality of beef as what you used by a longshot, but side by side if you sous vide them, the differences become less apparent. They're still there, but you can make a $7/lb steak taste as good as a $15/lb steak. If you're grilling, typically you need that higher quality meat.
Grass fed is healthier and the Irish beef isn't antibiotic fed
I am not sure that goes for all American beef
I know this comment is over a year old, but was watching this video again.
Grass fed beef is much higher in omega 3 fatty acids, which is healthier than the fat in grain fed beef.
I think *free range* everything is the way to go.
Well, Roel, since I'm in American the grain fed Angus would probably be less expensive than the imported grass fed Irish, so I'd choose the Angus. Lucky me, eh?
Truely lucky
Guys that steak here in Ireland cost no more that €20. I've seen some weapons of steaks here. None of them €37.
Your video production is getting better and better - it is a pleasure to watch.
Another astonishingly high production standard, Pitmaster X! Have loved your presentations for years.
The LC
I would go for the Irish grass fed as I also watch the health side. Grain feed meat negatively impacts your health!
Good idea
a purely grain based negatively impacts the health of the cow too
what do you bet, the grass fed from Ireland would be closer to 65E if imported to the states while the angus would be closer to $16 in the states?
I love doing comparison videos! Another great Video!
Fire & Water Cooking you haven't done shit
I choose the grass-fed. It’s actually more costly where I live but tastes more like beef and has the advantage of being a far healthier choice than the grain-fed from a CAFO.
Here in the USA my wife and l have just discovered Walmart Angus Rib Eye Steak is $9.97/ lb.. it probably isn’t 100 day corn fed, but amazingly tasty..
The production value is 10/10! Awesome cooks!
I totally agree and understand your choice. It's quite a price difference. Excellent video.
I'd like to know why you season your steaks with salt after cooking? If you season it before cooking it allows time for the salt to permeate the meat while it cooks and rests. This way results in a much better seasoned peice of meat in my opinion.
Good question..video about this topic is coming
Great comparison Roel. Living in the US I am partial to the Angus because I can get it anytime. But if I was in Holland I would sure give the Irish a try. When it comes to taste though, I would spend the extra money on the Angus. Eet smakelijk.
This whole channel underrated
The angus if cost is not an issue. It might be the other way around if you were in America
Irish is cheaper because it doesn't have to be slaughtered in the U.S. then transported quickly across the Atlantic and shipped through Europe to reach the Netherlands. According to Google maps, Ireland is 1239km from Netherlands, Texas is 5086km. That's more than 3x the distance and many more transport changes than Irish beef. For Americans the Angus would be inversely equal to the Irish is for you. I buy Angus filet mignon for ~$18/lb. The steaks presented here would sell for probably ~$15/lb due to quality and thickness of cut where I live (not Texas). Love the videos!! Keep them coming!
Good comment
Great video I wanted to order some beef from Beefensteak but it does not look like they deliver to France, would you be able to recommend a similar online butcher shop that sells picanha able to ship to France?
High Flyer same question but for Italy
Try lo bell of New York
@@johnknapp6328 they are based in the US I highly doubt they ship to France...
😂😂😂😂
Just go to a butcher guys, its easier
I'd go with the Angus. It's about $17/lb. for the last Angus ribeye I bought in the US. And I don't think I can get Irish beef here anyway. : )
The thing is guys..the irish steak is traceable straight back to the farm the cow grazed in...it is grass fed all year around and not fed on solely on grains...also the breed of cow is unspecified so its probably the more common friesian ...now if he sampled the Irish angus breed it would piss all over its american counterpart
I wonder what the price for either are if they are adjusted for local prices. I have a feeling they would be more comparable if one wasn't imported over the ocean.
But in this case, I am happy that I am American :)
You can get such good steak for cheap here in ireland aged Angus fillet steak for like 5 euro in shops in Ireland
But how does it compare to Alberta beef? I’ve heard wonderful things about the ‘Berta beef.
Are the foods that American cattle eat GM modified?
I dont know
I grew up on a wheat and livestock farm in Kansas. Most American cattle are raised on family/private farms and graze on natural grasslands, hay, or siledge until they are old and heavy enough to be sold off to feedlots. When they get to the feedlot they are fed grains to fatten them up for around 80-100 days and then sent to slaughter houses. The grains they are fed at feedlots are certainly GMO/Roundup Ready.
Being from America....I prefer grass fed beef to grain fed or grain "finished" beef. I've been to Ireland twice and they do have good beef and dairy products (and amazingly friendly people!). I buy Irish butter all the time, it's fantastic. I don't buy Irish beef though. I guess it's a matter of co-location. I can get fresh (not frozen), local, organic, grass feed beef...why would I ever buy anything else? Do they not have beef from the Netherlands that you could compare against? I'd think fresh, not frozen would be a much bigger difference than grass vs. grain finished.
there both cut from a different part of the rib eye loin so of course the marbling is different one is the small end cut the other is more large cut look at the bones...all in all im sure the both amazing its a ribeye
Adding the price comparison is a little odd. US beef will have a massive tariff on it. Irish is EU beef so tariff free.
The Irish beef was almost certainly Hereford or Charolais and cost anywhere where €14-€30 depending on where you get it. (craft butcher vs super market). You can get Angus from around €22-€40 per/kg. And that's not because Angus is "better", it's because most Irish farms raise Charolais or Hereford and so there's less supply locally. Probably the opposite in Scotland.
The real question is whether you prefer leaner grass fed vs fattier grain fed.
That’s funny to watch, I’m Irish but live in New York. Grass fed is usually around 30% more expensive than grain fed and can be hard to find and sells out quickly. Its considered healthier than the hormone pumped grain fed penned in beef. They even have deceptive terms like grass finished for some beef which basically means the cow was fed grain most of its life and then put to graze at the end. They will charge you for grass fed until you ask what it means. I think because of the keto and Carnivore diet everybody is gone grass fed crazy. Every time I go to “Whole Foods” and try and buy (grass fed) “Kerrygold Butter”, it’s sold out.
That's really funny about the putting to pasture at the end of life. Completely counterintuitive. I hear the best beef is in fact grass fed most of its life and then put on grain to fatten it at the end... as is the conclusion of this video
nice video, paints a great picture. fwiw, you can also mince the garlic with a fork on the cutting board with the salt.
Maybe a dumb questiom but the american angus are descedants from witch breed ? I assume the europian colonists took them to the colonies ?
They're British cows from Northern Britain. Angus was introduced into America in 1873.
Clues in the name,,Aberdeen Angus.. Scotland...you Americans are dumb as rocks 😂😂
I’m not sure why the prices of the steaks are the way they are, maybe it’s because the Angus beef ones hanging longer and therefore you pay for that at the butchers. But in general grass fed cows are usually a little more expensive as they take longer to bring to market. All cows start out grass fed and towards the end some farmers grain feed them. This allows the farmer to pile on considerably more weight so he’s able to sell his product for more money. Where is advantages and disadvantages to this the advantage would be you’re getting more beef and it will have a lot of nice fat which is the flavour. However raising beef this way is not exactly eco-friendly and can cause health issues in the cattle themselves.
I immigrated from Ireland to Canada and I live in Alberta which is pretty much cowboy country here and I have spent a good many years eating grain fed beef. However talking to some of the farmers I have learned a lot more. I have gone back to eating grass fed beef which is what I grew up on in Ireland. Each year now I buy a side of beef I’m currently in the moment of hanging mine now and plan to butcher it in the next day or two. There is less fat in grass fed beef this is true however grass fed beef has way more nutritional value There grain fed. Just Google the nutritional value of grass fed beef you would be really surprised.
As I’ve said I buy my meat directly from farmers now. I also learned in talking to the farmers a lot of cows are slaughtered typically at 18 months old The cow hasn’t fully grown until it is at least two years old. They slaughtered a cow earlier so the beef is more tender, however this comes at a cost as you lose a lot of the nutritional value. cows 2 to 2 1/2 years old will give the most nutritional value. So that’s what I do now my side of beef currently hanging up it’s 2 1/2 years old and the hanging weight was 410 pounds. Now I know initially this is a big expense particularly when you do it for the first . Now you can pay a butcher to butcher it to the coat you want and have him wrap it up in freezer paper where it’s good for 6 to 8 months in a freezer or you could get him to vacuum seal it so it’s good for up to 1 1/2 to 2 years.
However I decided I wanted to do most of the work myself and learn all that it entails. Of course for my first year it was pretty expensive and I had to shell out a large amount of money. I bought a 4 food safe containers with lids A couple of food safe trays Full set of butcher knives hey small commercial vacuum sealer a commercial meat grinder and a hand crank 20 pound sausage stuffer. And of course that was even more I bought a party maker for making my own burgers. The freezer paper the string to tie you up my roasts a couple of different sizes of bags for the vacuum sealer. And of course a bunch of different herbs and spices to make my own sausages. That was a lot of money before I even got any meat . However in the last few years of buying my meat directly from the farmers I’ve started to save money. So if I was to buy my side of beef from the butchers the hanging weight would be 6 Canadian dollars a pound and that’s before he butchers it and packs it up for you. I bought my side of beef hanging weight at 4 Canadian dollars a pound. So on my side of beef this year I’ve saved $800. That’s not including the money I saved by butchering it myself and vacuum sealing it myself. As the butchers would charge me 11 cents for every bag they vacuum seal. I have my own commercial chamber vacuum sealer and the bags only cost me 4 cents each. With a chamber vacuum sealer the bags are not as expensive has the vacuum sealer‘s where the bags are outside the sealer. Now the vacuum sealer has a lot of advantages not just for me doing my meat as you can vacuum seal all sorts of fruit and vegetables we even do our canning jars or pickles and jams and other preserves and seal it with the vacuum sealer you just put the jar inside the chamber and it’s seals in less than 30 seconds. The vacuum sealer is also amazing for doing marinades or even curing my own meats and making my own bacon or ham.
So it is an expensive tool but there is so many things we use it around the house for. Just the other week my wife started taking our documents and sticking the main vacuum sealer bags and sealing them this way if there’s ever a flood or something the important documents are protected. Sorry I’ve gone off on a tangent and moved away from what I was originally talking about so yes I do not buy the grain fed beef anymore for several reasons first of all the nutritional value by buying it direct from the farmer I know exactly what I’m getting in addition I don’t like water doing in the big stores like Costco either. They have a tenderizing machine which punchers loads a little holes in to your steak to make it even more tender however there’s a problem with this. Common pathogenic bacteria like E. coli , E. coli 157, H7 , Salmonella and others . Now if you store your meat in the refrigerator that is 4°C Celsius and below or freeze it this will kill the bacteria also if you cook your meat it’s also kills the bacteria. And this is where the problem occurs with places that tenderized all of the meat when you have ground beef you cook it more because the surface is mixed in with the meat so in order to kill the bacteria you have to cook it a little bit more. With a steak you just cook the surface of it which will leave the centre much rarer with more flavour and tenderness to the meat but when they go around tenderizing it pushing holes all the way into the meat all the bacteria is getting into the meat so you would have to cook it longer to make sure you’re killing the bacteria which nobody wants to do with a good steak. Next time you’re in the supermarket check the packaging I think Costco does it to all of its beef check next time you’re in. So I pretty much covered all of the reasons why I buy grass fed LOL
Proper Irish steak from a proper Irish man!
WOW you're an incredible chef!!!!
Thanks
mylittlepony
Wonderful video! If I was just serving my family I would go with the American beef, but if I had a big group of people I would go with the Irish beef.
Hahaha lucky family
. . . obviously for Americans it's always all about Americans first - I would choose the prime cut for (good) Friends !
That's interesting because in the United States, Iowa grass-fed beef is about 1399 a pound and corn-fed Angus is about 8
Daron Jacobs $1399 a pound wow that’s a really expensive steak
13.99 yes expensive
It funny cause it’s the opposite in the US, your going to pay double for grass feed
I prefer Scottish above all others ,no salt or pepper with at least half a plate of colcannon and a light pale ale to wash it down, absolute nectar
Scottish tends to be less moist in my experience.
Irish beef all the way
At least you have a choice where you live. I’ve never seen meat from other country’s here where I live , even at Costco. I don’t mind though , the meat around my area in south Texas is very very good.
Howdy neighbor. Most of the Costco and Sam's Club meat comes from Mexico straight to the feed lot. Same with HEB but they only use it for hamburger and ribs. You can find small butcher shops that have super high quality beef but they want super high quality money. If you see Angus on the packaging, there's a high chance that steer was born in Mexico and shipped here and fattened up. I worked at a livestock exchange for several years when I was younger and most of the Mexican steers where Angus and brangus. Good meat, you just can't beat the price.
Everyone should have acces🤘😎🤘
Well said Dogurasu!!
If you have access to the internet then you have access to any type of meat you want. Order it and they will send it to you in a cooler with dry ice. Companies have been doing it for years.
@Dogurasu Cheap beef for all! Lets save the cowboys!
What do you do with all the leftovers in all your videos :)
I raise my own Simmentals on pasture and sell steaks locally for 8-10 EUR/kg. I definitely need to raise the price.....
Looks awesome! I tend to buy both Irish Hereford and US Black Angus. Hard to decide which one is better, since both offer great quality.
They do... I do like the grain fed better most of the times
Roel, I‘ve recently developed a love for Australian Black Angus from „Jack‘s Creek“ - they are not cheap, but the quality is really good...I would say definitely on par with some of the US products available here.
Hey Roel! Ik zou niet willen kiezen... zien er beide super uit ! Maar denk dat de Angus net iets meer tot zijn recht komt op de BBQ.
Wanneer ga je iets doen met Dry Aged vlees ? En wat ik ook mis is vis/schelp- schaaldieren... en iets met groeten... groene asperges ... zoete aardappel... knoflook roken/poffen... etc
En Flamkuchen ook top op de Kamado!
Binnenkort gaan er bij mij een 2 Amerikaanse op. Voor een feestelijke aangelegenheid mag dat.
Paar jaar geleden bij een Amerikaanse vriend weer eens gegeten en die smaak is toch wel heel speciaal. Kost daar dan ook niet veel.
Alleen met peper en zout zodat de smaak zo puur mogelijk is.
Persoonlijk zou ik, net als jij bij rusten, een klontje eigengemaakte kruiden(room)boter op doen. YUMMIE!!!
Water loopt al in m'n mond.
Heerlijk 😍👍 dat wordt smullen
Hey PMX - Always love your show. I am thinking a better comparison may have been to remove the Angus vs non-Angus and grain vs grass fed variables. That is compare a grain fed steak or grass fed steak from both countries and see if there was much difference. As for me, being Aussie I am spoiled for choice when it comes to local quality meats at good prices. Here, the majority of beef is pasture fed and there is little difference in marbling unless the grain feed is administered for 150 days or more. But I do love that 150+ day grain fed beef. And then again there is 300+ day Wagyu. Mouth is already watering. :)
Geweldige video’s man! Ga zo door! Als echte liefhebber snap ik ook deze comparison, de Ferrari onder de steaks!
Dan je Sebastiaan
For me it would have to be personal taste. The Irish cut might have less pesticides. I'm with your other subscriber, the one presented is the best. I'm generally not pickey,I usually have store brand with there own grade. I have a friend that refers to what I consumme as mule meat. Your presentation is great, vine on cherry tomatoes. Did you use that grill for a specific reason, such as quick and simple for high heat sear. I noticed you have orange smoker have you ever used that on your channel.
An-mhaith Slainte Chugat Roel. 👍
Thanks John.. I didn't use it for a specific reason other than it is good for people to see how I grill steaks on a kettle grill. Good results are most important. The big orange smoker is gone. That was the gfc 2150 from ProQ. Freaking amazing machine
Why do I watch your channel when I'm hungry...
I have no clue 🤣👈
In the part where you salted the steak is that a Maldon Sea Salt?
Yes 👍👍👍
*Pitmaster X* I thought so, that salt will melt correct? That is what I am looking for. Thank you
Important point missing. Artificial hormone implants are illegal in Ireland but widespread in US. Also Irish cows in green fields have happier lives than sad corralled US cattle. Joss in Cork.
Good info bro
why is the promo there
Nice steaks damn! Would there be much deference beteen sear then indirect and reverse sear? I have kamado so i prefere reverse because i cant get it cold fast.
Not super much... thanks bro
Irish by far...plus American beef has antibiotics and growth hormones...ours in Ireland doesn't.. 80 percent of irish cows are grass fed. We have lush green grass and the proper climate...it's a no brainer
Great video, Roel
Thanks bro..and thanks for the comment
Personally I prefer grass-fed beef, because of the flavour but also for environmental reasons. Grass is their natural food and the Irish have been raising cattle a lot longer than American ranchers and cowboys have.
Wil je de link delen naar beef en steak site irish cote de beouff, gruwelijk mooi stuk vlees
Mooi he
Should've made the American one in oil. They love that stuff.
No competition!! We win. Irish all the way. Our beef an dairy production is the best in Europe. Try Irish vs Belgium beef. Now that would be a good vid.
These prices sounded high to me, but I had to convert both the Euro to dollars, and grams to pounds. The result? The price of the Irish steak works out to $17.75/lb; the price of the American steak is $33.41. I live in rural Ohio; here Angus Ribeye (what this cut looks like to me) would be $13-16/lb; so the Irish price is a little high, but not way off. But the price you give for the American steak is way, way out of line. I'm not clear where in the world the Pitmaster lives and does his work, but I'm guessing Europe? So I wonder if the EU is slapping a huge tariff on American beef; or could the shipping costs really be that high, to more than double the cost? That's hard to believe.
Also, I'm guessing the prices given reflect local VAT taxes? In the U.S., food generally is not subject to a sales tax (we don't have a value-added tax), so that may account for some of the difference.
I think you should have me over to try for myself. This way I can provide you with the best possible answer. I'm here to help. If you have any wonderful red wines you need tasted, I could do that too. Just kidding. Great video.
Music name?
what about corn fed from montana
I'm a first time viewer and Irish,so I definatly prefer the grass fed Irish,healthier, and better all round,isn't it ironic that the Irish farmer beef producers are actually protesting outside.the beef plants looking for a decent price for their cattle at the moment,its sad to see that the primary producers of a premium product are actually losing money,.
PS Angus beef is actually Scottish they might breed them and raised them in American now but it’s not American beef.
Hard to get a like for like... there are so many variables that one cannot get a fair comparison. the breed, the cut location, the method the animal was fed, slaughtered, the dry aging method... also the location and travel time on the meat and the temp it was subjected to... all of these greatly affect the overall package. Are the 2 farms comparable? I can get 2 steaks the same cut but at two totally different cost points... just because one is 50% more doesn't make it 50% more!
for me, and i am irish but will be as impartial as i can, i would have gone for the irish as ireland along with argentina are the only 2 countries that the national heard is 100% grass fed. i've been to some of the best steak houses in america and for me it's more about quantity than quality. of all the places that i have been too though argentina still remains the best.
Thumb up, bro... cotes de boef would have been my choice as well. Well done!
Thanks
Irish
Thanks Terry
You missed the best opportunity. "Beef battle" should be. "Cattle battle"
I’d choose the American Angus for myself and the week after get two Irish and invite friends
Hahah awesome
I feel bad for you. I pay about $24 for that cut of steak. But I live in the US.
Definitely the way you cooked it
I would have thought the Irish steak would have tasted better because of more contented cows. They don't have to put up with the wacky US politics like American cows do. Seriously I prefer grass-fed beef over grain-fed. It has that strong mineral taste and intense "beefiness" that I really like. I don't find much difference in quality from breed to breed. I think the whole "Angus" thing is so much marketing. A prime Hereford cut is going to taste better and be more tender than a select Angus cut every time. A pretty interesting comparison Chef. I really like this style of video.
Thanks for your comments guys but let's not have politics drive a wedge in our shared love for bbq
Dogurasu Well you're wrong on several accounts. I'm an American and I love this country. I follow politics closely and it's pretty crazy out there right now. Maybe to the point of the end of bipartisanship. That would not be good. I'm closely associated with the food service/meat industry and I just don't perceive an improvement in quality in Angus beef. That's my opinion though and I could certainly be wrong. My comment on politics was meant to be tongue- in -cheek and I apologize if I ruffled any feathers. It wasn't intentional. Yeah, let's stick to BBQ! I'm actually burning some angus tri-tip for tonight's dinner.
Pitmaster X My mistake, comment was not meant as a political challenge, just a poor attempt at humor. No more politics. Promise!!
@@bigpapi3636 thanks bro means a lot to me 👍👍👍
I have tasted both and I don’t think Irish steak is better than Angus, I’m Asian, my dad is Japanese and I know for sure Japanese Steak is way way way better than any others... so I’m not from Texas or Ireland I’m a neutral judges... although it’s insignificant I liked Angus more, it tasted bolder
Waar koop je dat vlees?
Beef en Steak : beefensteak.nl
En het zal grotendeels gesponsord zijn denk ik zomaar ;-)
Great video again Roel! My favorite cut of beef!! I think.......🤔
The iris one looks tasty
Wasn't even fair comparing a cheaper cut and grass fed to a more expensive cut that was grain fed, compare them fairly. American beef also has Artificial hormone implants which is illegal in the emerald isles, but not the U.S.A. Personally I would go for Irish from just a Animal rights standpoint, but also because I live here and it's much cheaper than it cost ye to ship it. Most cattle in Ireland are grass fed , American beef has alot more corn fed because alot of the land has poorer soil I imagine.
You should try Norwegian steak in the future.. Going to bet you it will be among the worst both when it comes to taste and tenderness.
Great Comparison, but living in the UK True Angus steak is from Scotland UK.
I need to go there Rudy..dont you think
Hey Rudy, How do you think the cows got to the Americas?!? Lol, you think they swam? "True Angus steak is from Scotland UK" Bahahahahaha duh!! They were brought over from UK, Spain and elsewhere
I suppose potatoes and tomatoes are British huh? Same as tea and tinned beans etc.
Angus is a breed so true Angus can be anywhere unless they have special grass in Scotland.
@@SupaNami Angus is a Scottish indigenous breed .
irony is that both are derived from a cow
Are you based in Netherlands? Price comparison is hardly like for like if one was imported from Ireland and the other from the US (I do enjoy the channel btw)
Yes... in the Netherlands. Thanks
In texas that steak is $20
Don't know about US Angus but Irish meat is full of antibiotics. I always try to avoid Irish meat for that reason. I have a colleague who is allergic to antibiotics and he gets an allergic reaction when eating Irish (or danish) meat. No wonder we have problems with multi resistant bacteria...
. . . bullshit - American beef is way more contaminated with anitbiotics . . .
Oprostite na neprikladnom komentari trebala bi prevodioca
My god where are you at that steaks cost that damn much? I can get Prime Angus for $14.99 a lbs at H.E.B. and the Prime grass fed for $17.99 a lbs. Ya'll need to move to Texas, LOL 37 Euro to 67 Euro a steak!!! Hell I can have half the block over for a party for that much
In Switzerland that kilo of meat will cost approximately $100
@@daithi007 Jesus.. A cut of that meat here in my town in Ireland costs 19 euros.
You give friends ribeye? For friends the irish, for me, the Angus
For me only!! Cost too much here in America.
Nobody beats American beef. Next time try Prime grade pal! You will never go back to anything else.
Great steak's und wonderful pictures!
I spent some time in Ireland and a good steak is hard to come by. They just do not have a big beef industry - mostly sheep and lamb are available. Best steak cuts come from grain fed White Face Hereford and Angus. Just my opinion because I raised both.
We export our very best beef cuts to the likes of France, Germany and Italy and what's left here is only ok, unless you raise and slaughter your own cattle for consumption- which some people do or know a butcher who does. But a kilo of steak for 1? That is obscene! You can never go wrong with lamb IMHO, it always cooks well and never disappoints
You sure you were in Ireland 😂? As an Irish person I can assure you Beef and dairy farming is very much the big thing in Ireland farming wise, far bigger than lamb for instance. Steakhouses are a huge thing and regardless of your own tastes, there are some Irish steakhouses that consistently rank among the best in the world, in these lists, for whatever that's worth. So really have no idea where you got the whole beef not being a big thing here. It's pretty much THE thing. I guess the taste and quality as you see it, all comes down to your own pallette and preferences. Personally I find grain fed beef to be very insipid compared to grass fed beef.
What absolute DIARRHEA you talk..i live in Ireland and you are either stupid or a liar 😂
@@zimzimma5688he's a total gobshite 😂
Guess you couldnt put an Aussie Steak in there, different class
today i grill my first black angus tomahawk irish , best steak i ever had
Irish beef is good. American beef with some hormones is also good.
Had an irish couple weeks ago... it was #foodporn...