😂😂🤣

Rotten meat might taste better then some of the stuff I've got at the store nowadays

@glasslinger About 1985 a butcher told me about Chuck Eye steak. I tried them and I like them better than Ribeye stakes. Even if they were the same price I will choose Chuck Eye. I do like the 2.50 to 3.50 Lb as a bonus for Chuck Eye.

If you find a very good marbled steak that’s prime buy it. If it looks choice leave that puppy there. It’s like buying bacon you have to really be selective and be willing to look your steaks over before buying it. I will literally go through every package of bacon and find the one that looks best before I buy it and if they don’t have one that I think is good I won’t have bacon. Same with steak.

You’re 100% correct

Stater Bros is a joke these days and have been for about 10 years or so. They sell Select grade beef, thats why the prices are lower. They always had choice or prime grade and the butchers did most of the prep in the meat dept. Now, they are a facade "butcher dept" with pre-cut select grade beef. Costco has the good stuff and it's worth the $7 a pound.

dollar store = tongue

I noticed that as well

I stopped the video right there. Tongs people!

The fact that he's a standard Anglo-American owner of a steak house that he calls Gow-choe makes it more suspect. I get that it's in honor of South American cowboy culture but I don't see any effort in emulating it here. LOL

I thought that looked wrong as well.

jb888888888 he has another video coming showing the hunt for that missing rib steak and also the rest of that missing filet mignon from that weak T bone steak he showed

@volcano hi According to some sources, Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger can, as long as it doesn't contain more than 30 percent total fat. My main issue with either is, big business has been weening away from the usual cuts of "ground" beef/hamburger using just about any scraps vs. the big three that make a great hamburger which is, chuck, brisket, flat iron and/or short rib. The idea is to put a combination together that is from the primal cuts vs. a tub of scraps which is what they do in high volume producers, usually grocery stores. However, of all places, Walmart has ground brisket, ground round, ground chuck on the shelf which yields the best burger for about the same price. So, by definition, hamburger can only have added fat parts, not beef, to yield it's final grind. That isn't so bad if its from the same side of steer.

@volcano hi There is, it has to be beef. Buy what you like.

Look on the label to see if it says "market". Market ground meat contains the steak scraps, etc. from when the store trims their steaks. Regular ground meat is from cheaper, tougher cuts that are mostly just good to ground.

@volcano hi Most modern volume "hamburger" grinds are cheating. What's another wonder is, hot dogs. "Weiners, all beef, all meat, hot dogs, kosher, etc". Who knows what the F they are selling.

Hamburger

Helps you decide what and what not to order.@@AnonYmous-qg4ph

You could make burgers, chili or beef broth, stews... 🥩..

BradiKal61 he had a point. There was only half the steak there.

You're better off buying a boneless cut, like rib eye or NY strip, which is just the tougher part of T-bone and porterhouse. Now, if you don't mind buying bone, that's fine, because bone in tastes a lot better, but don't just throw it away and waste what you actually PAID good money for. Just trim out the bone before cooking it and put it away in the freezer along with other bones until you have enough to make beef stock. Just a guess, but I imagine that after you make REAL stock from the bones, it would actually be not only better but cheaper than the canned variety.

@@meauxjeaux431 Agreed. I save the bones and make stock, and it's amazing. And since it's from bones that I have anyway, it doesn't cost me much to make.

@@frankyi8206 Yep, just the cost of the weight of the bones and the heat from the stove. As it is, broth is over $1.00 a can.

It's an info-mercial. Notice there's no ad before the piece to pay for it. An interesting fact about t-bone steaks. As the tenderloin side gets really big, the nerve on the strip loin side appears. The best t-bone comes from the middle cut

I tried, my local butchers stock very poor beef. It's almost like they are selling the stuff they cant offload to the supermarkets.

In Ireland we’ve grass fed as standard, we are very lucky

It made me cringe. He should not work anywhere near a grill let him wash dishes.

I know a chef who runs a kitchen at a Veteran's Hospital. When guys stuck a fork in meat he would in turn prick the guys arm with a fork! Don't stab the meat! They'd ask, why not? Because it bleeds!

​@@danjv Chef at a veterans kitchen, yep don't care about his government cheese training.

@@danjv Steak does not contain blood. The red juice is myoglobin. Fact.

How do you eat a steak? With a spoon. 4 small pricks in a slab of meat cooking over a fire certainly is not going to drain all the juice

Its dried aged which means no moisture left in the steak

Did you see any juices run out? Have you ever "stabbed" an undercooked part of steak? The juices don't run out until it's rare or more.

Tordogor ACG sos vos cheee boluddoooooo I'm just kidding I love Argentinian Grills 😍

The Bear from The Revenant hahaha voludo pendejo

commercial re-appropriation. every country and culture do it, even Argentinians, but I agree, this guy probably never stepped foot in Argentina, Uruguay or Brazil. He probably ate at a Vegas Hotel restaurant and decided to lift some ideas from there.

PRADEESH f

If I had a golden buzzer, id hit for you that's too funny 😄

In most places there is no difference but the butchers want you to think there is

Daniel Speedy he’s married

It is chewy, thus not in line with the texture which most people are seeking in a high-end steak. For those who don't mind it, that is up to them, of course. Thank you for your question.

@@ElGauchoSteak thanks

Seedzification they’ll eat corn if it’s given to them

'Guess what, cows are on dairy farms producing milk. Steers, castrated males, are raised on grass and they are finished by feeding them corn or grain.

There is a grass fed beef/butcher shop near me. Grass fed food products are more $$$ but corn fed beef is not as good for you. Cows & steer were not created to eat corn, feed. They graze & eat grass.

Matthew Allan i