Enjoyed your video but as a butcher your taste buds are at a higher level so as I think most of your viewers aren’t butchers so we tolerate more then your sideways thumb grade for the cooked sirloin might be prefaced with "not for me but someone that wants easy and fairly good tasting then a definite thumbs up".

Is it very harmful for health? 😢does it accumulate bad cholesterol in my body

If you don't know how to use the $13 dollar vacuum sealer the cheaper one, then don't do the comparison video.

can you make a video on how to make tallow

First off, great video. This being said the reason you are not getting the slice that you want is because you are asking for thin and expecting shaved based on the slices you made....

I am just going to say I bought the $600.00 slicer. I do not like Boars Head in any sandwich and I am so glad you shared Costco's. I did not know they had that. Yes I do enjoy brining and sou vide ing my own, however that Costco version looks good as well. Thanks.

Brine season tie roast got it

I don't have your piece of fancy equipment.

My bother inlaw is alllergic to pork. As a result he has to have Beef bacon. What cut of meat would serve for this purpose? How would you cure it?

It's a very Zen activity. I personally love butchering and fabrication of all proteins. I would think of it as adding another skill to your toolbelt, that facilitates $80 of savings through time, skill, and effort.

If you get a choice ribeye for 12.48$ a pound and it’s 18 pounds do you think it’s worth buying it or do I need to find a new store I’m out here in South Dakota trying to break stuff down to last longer

dont buy tumbler or horl. both products are grossly overpriced. I bought the knockoff on temu and it works as good or better.

True carnivores will tell you that everything you cut off that as "inedible" was very edible.

I went to sams club, 50 cents cheaper per pound than when it is cut into steaks you choice. Honestly it's cheaper to just buy the steaks.

Yum

Our meat counters do not offer a deal on uncut meat like NY strip. Same price PR lb as profit p repacked steak! I feel so ripped off!!!!!

Very informative - thank you.

My biggest mistake was with the first turkey I ever roasted. I bought a fresh bird from a local farmer that had a reputation for raising the best tasting birds in the area, and paid a premium price. It was a total failure. I learned later that I should have removed the feathers… and all that smoke OMG! Have a Happy!🤪

How big are those roasts and how thick did you slice it

Great tips! Making his eyes roll back as he immerses in bliss, it's a mind-blowing experience, I did what I mentioned last week and the look on his face says it all, I learned the exact moves following Jevie Hindlerg’s advice. After go’ogling her latest it all keeps getting crazier!

Ok, you and I must be cut from the same cloth. Love your enthusiasm and humor but mostly your ability to advertise your Frugalness. You are not a penny pincher you simply do not see the need to feed the pig. Keep it up man, I love it.

Never notic before my Culinary carrier started ...now i am learning all cuts which is totally brutality for me

The TJ Elote Seasoning is really good on popcorn.

Can't believe you didn't mention US Foods Chef's Store as a place to buy meat in bulk. And Costco Business if you have a business one near you.

Broke down my first primal of ribeyes over the weekend it was fun and awesome saving some money what breaking knife sharpener would you recommend

DADDY: HOW DO [ WE - I - YOU ] HEAT UP LEFT OVERS? SO THEY TASTE AS GOOD, ALMOST AS GOOD OR EVEN BETTER THAT THE ORIGINAL ROAST? IS THAT TECHNIQUE OR TRICK EVEN POSSIBLE?

That 500 watt is on sale right now at Academy for $120. Just bought my first one and it is solid and works great.

Do we really not worry about leaching plastics?

27.50 a lb here in ohio @ costco for a USDA Choice Black Angus Prime Rib Roast - 329.99 for 12 lb

do you ever cut the boneless one into steaks vs cooking it whole?

cut somethings before and after you sharpened the knife...

I like to see more about the product, how good they are, but...like the cutting board, 1/3 second full shot of the board, why I should but this? not just any big cutting board. and the tumblr rolling knife sharpener ，not even had a product shot, you are selling product, bro?

talk too much

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Are you new to meat cutting? Check out this video next, where I share my 10 essential tools you need to get better at meat cutting at home. kzbin.info/www/bejne/eGTIhpWLfbmeosk

Think Hy-Vee is a Midwest thing, but they're hands down the best for good cuts, though the pricing has gotten higher than price chopper and walmart, but back when i worked there they were cheaper and even better cuts than now (covid hit them hard) that said usually Hy-Vee will take steaks that don't sell after a two days or so, or that arent on paper right and get grey spots and sell them around half off. Those are what i buy, and used to have first pick as a butcher before we let the public get them, as well as the butcher pricing and my employee discount :p Got 4 packs of two steaks each of wagyu ribeye and 2 packs of wagyu strips for less than $100 for christmas. The day or two old steaks actually are more tender and I've seen some choice cuts from Hy-Vee's supplier's that look better than any prime from the competitors. They'll let you pick through and choose a steak and if they know ya or youre buying alot they'll chop some fresh for ya after looking for the best primals in stock. Half the wagyu we stocked ended up being sold to me when it got too old, and i happily stocked the freezer with it and any cheap good looking cuts. As for the strip steak with that sirloin part, you see the marbeling on it? Conpared to the strip? I personally don't like strips and only buy then for guests unless i get a good deal on really thick and marbled ones. Good marbeling on tri tips I'd pay full price for any day. As for the fat caps, the ribeyes on the right while not as thick would be my choice, doesn't take much fat to render to help with flavor and im not buying fat im buying meat. That fat cap just ends up chewy and making ya chunky.1/8 to Qtr inch fat cap is my preference, and if the center of the ribeye has a fat cap bigger than a quarter or half dollar coin, look for a different cut unless the marbeling is too different. Especially with a half inch or more around the entire thing? Should have been trimmed and sold or tossed in with a customer buying some cheaper steaks so they could render it and get some use out of it, and get a repeat customer. I used to buy alot of fat (some was practically free especially pork fat) for hunting season to add to deer or give to friends and family to render or add to deer meat. They wagyu trimmings I'd mix with ribeye fat and mix in the sirloin and strip steak trimmings for hamburger meat, 2.99 a pound. Take the ribeye trimmings and save for stew meat or fajitas. Or ribeye burgers. My advice, if your young, like meat, and are working department store type jobs. Get into the butchers section, Your family will love ya and you'll eat well and make customers very happy if you take care of them. And the tips and bonuses from the boss don't hurt either 😂 oh, and with your filet's go somewhere else if the silverskin is still on, the ones towards the smaller part of the loin are more tender too, so buy those for the wife, and wrap in bacon. When the bacons done, fillet is probably done too. Can always finish a seared steak in an air fryer or oven, but you cant take a well done steak and turn it back into medium.

Good information. New to carnivore diet and I can confirm when you start getting off the carbs, you drop a ton of extra water weight quickly. I am in the slower weight loss now, but still losing 1/4-1/2 # a day. I will definitely bug the butchers for this cut of meat and see what happens.

I have a question about the grinder Can I put a whole chicken thigh through it? The one I have now is too narrow where you feed the meat in, not sure what the name of the part is, and I am looking for one that will accommodate the whole thigh so I don't have to cut them up before grinding We make our own pet food, which is why I grind up so much chicken, it's a nearly endless task around here

i like this guy

Was at Costco the other day looking for there thanksgiving dinner, for eight people didn’t have it , They showed it on x was there disappointed

I like to cut the fat into 1" squares and air fry them. They are yummy! I like the thick ribeye, but don't forget that the thin ribeye has a purpose too. I like to use them to stuff and roll. You can't do that with the thick ones.

I find myself strongly disagreeing with choice 1. Costco has hecking amazing steaks. But I agree with your other stuff.

Thank you for the info. I will now buy whole chuck. God bless your heart. That was very educational.

How is the meat quality

When you buy frozen shrimp be sure to get IQF. That means the shrimp are sorted from the trash fish, and immediately frozen on the boat, one by one. And they stay that way until they reach the grocery store. Sometimes the store thaws them, but you should ask for a package from the store's freezer and take it home frozen. Shrimpers who don't have IQF equipment on board, typically catch shrimp, put them in the hold with ice, and keep shrimping until they're full, bad weather approaches, or some other reason requires them to return to the processing plant to offload. If fishing is slow, your "fresh-never-frozen" shrimp can be 10 days old before it even reaches shore. So unless you live where bay shrimpers return to port every day and they routinely sell their shrimp "right off the boat" and you have the time to go down to their boat and buy directly, you are always better off buying frozen shrimp labeled IQF.

Recommendations for cutting rib bones?

I bought Sam’s meat but at one point we tasted a plastic type of flavor on stake and ground beef Is that the preservatives ? I ask someone at Albertsons and they said most likely. What do you think? I tried asking and they gave me the runaround. Made me mad because we buy a lot of meat from them any way.

No no no no no! No wet paper towel or wet wash cloth under a wooden cutting board just so see chef jean Pierre kitchen tool video on KZbin!

LOL. I have a hunch the store-cut thin Rib Eyes ended up in his "Grind Pile" to be turned into ground beef. 🙂

The hopper on your meat grinder stainless or aluminum? I bought an STX, kids put the parts in dishwasher and wrecked them.