6 Cuts Of Meat You Should Absolutely Never Buy

[@MashedFood]

Which cuts of meat do you think people should avoid?

[@stevewipf8207]

FYI. I have been a meat cutter for over 20 years, and a tenderloin and fillet mignon is the same thing

[@stevewipf8207]

@@crazyhawaiidrivers4310 lol. Nasty cut of meat that is

[@Sue_V]

@Dathan Choy What? You don't like eating hockey pucks?? 😂😂

[@ramikla_146]

Red meat is a regular part of my diet! It’s my main source of protein and secondary source of fat Call me a militant carnivore whatever

[@nearrlegend6741]

@@stevewipf8207 THANK YOU! I was just coming here to say the same thing.

[@Wade_3216]

I’m a butcher. You should think about putting the correct pictures up when talking about cuts. I could see how that could confuse people.

[@justins7711]

I was thinking the same thing, haha!

[@rasalghul4501]

Since youre a butcher sir, care to share your professional opinion on the best cuts.

[@fusionxtras]

@@rasalghul4501 not a butcher but ribeyes/whole roasts to seperate the spinalis and eye is my favorite

[@WarMonkeyPlays]

@@fusionxtras also not a butcher, but god I love me a ribeye. It's just a great cut overall and more importantly, it's insanely easy to work with if you're cooking for yourself.

[@fusionxtras]

@@WarMonkeyPlays and sometimes when you get that chewy bit of connective tissue like with the ny strip its just too good. ribeye is filet and ny strip added together multiplied by 2

[@jasonguarnieri4127]

There are no bad cuts. Just bad cooks.

[@Study3443]

Agreed but eye of round is just terrible no matter what you do to it

[@chemistryofquestionablequa6252]

Eye of round can be a decent roast.

[@Study3443]

@@chemistryofquestionablequa6252 prob the only way to make it decent. Even then would require a lot of slow cooking and possibly a jus

[@DocPetron]

@@Study3443 I like the eye of round when it's thinly sliced and cooked with broth as in Vietnamese Pho. When a more tender cut is used, it just seems to fall apart when it's sliced that thin. I had some slices of rib eye with pho and didn't like it at all.

[@johnalmgren2183]

Eye of round is great low and slow. I've had great results sous vide and on the treager.

[@kahuna13135]

Filet is just a cut portion of the tenderloin... same thing

[@bobanderson6656]

Took the words right out of my mouth, so to speak.

[@zakkmylde1712]

Filet is a style of cut not just a chunk of tenderloin. To prepare a tenderloin roast and a filet mignon is 2 totally different things. You could say a T-Bone and Porterhouse are the same thing yet the process of cutting and preparing them are different, you could also say that a T-Bone and Porterhouse are the same as a Strip if you wanted yet preperation and cutting them are totally different. My point being just because cuts come from the same part of the cow does not make them the same.

[@graysaltine6035]

@@zakkmylde1712 There is so much wrong with this comment that even the cows don't want you eating them.

[@zakkmylde1712]

@@graysaltine6035 by all means please tell me what's wrong instead of trying to make yourself feel better by acting superior then. I'm sure you are so much smarter than everything I learned in culinary school and the last 20 years working as a cook and chef professionally.

[@kahuna13135]

@@zakkmylde1712 i would say wrong to that sir. And a Tbone and Porterhouse come from the same loin and are prepared the same way so not sure what you are trying to explain

[@johnyannacci4413]

When my son got married he had the reception in my back yard. I got twenty flank steaks, marinated them overnight, and barbecued them on my and my neighbors grill. Because of its wedge shape we had rare, medium rare, and well done. We served it with Light House Inn potatoes and a variety of roasted potatoes via another neighbor's grill. The meal was a total success and a lot cheaper than a caterer.

[@aprizk]

You sound a cool Dad. Congrats to your son, and flank steaks are great!

[@porkbelly0713]

I won't buy it but the key here is your marinade, brilliant idea. So I really want to know what exactly went into the marinade if you could share that ......... cheers from Alabama

[@johnyannacci4413]

@@porkbelly0713 1 ½ to 2 lbs. Flank Steak ½ cup soy sauce ¼ cup brown sugar ½ tsp. ginger ½ tsp. dry mustard pinch of onion powder Mix all of the ingredients and pour over flank steak and marinate for about 4 hours or over night. Barbecue seven minutes on each side and then let rest for seven minutes. (Don’t be concerned if the surface turns black, that’s the sugar from the marinade burning.) Cut very thin, against the grain, on the bias.

[@porkbelly0713]

@@johnyannacci4413 Yum for sure, many thanks I will give it a try

[@burneggroll]

Thanks for the proof. Flank steak is a great choice, if you are an expert and know what you are doing. Hearty cheers and congratulations to your son and his bride.

[@mirtos39]

Flank steak is incredible.

[@danielmckeon2261]

Right?! Flank steak is fantastic and not hard to cook at all. Then they suggest a Hanger steak?

[@slewone4905]

It's the third most common steak I use. I use it for stir fry. I do agree most people in the US don't know how to cook it.

[@bc8092]

Flank steak is by far the best cut of meat for fajitas, I marinate it for 2 days and it makes me drool every tome

[@kariknutzen532]

Marinate in Italian dressing for two three days toss right on hot bare coals about5 min ea h side let rest. Many don't know to cut against the grain.fillets are good but to pricey so my two top steaks are flank and porterhouse

[@knevs8461]

you smoke rock😭

[@danlindquist5222]

Steaks rarely come from cows, (mentioned incorrectly numerous times in this video) which are adult female cattle used for breeding, raising calves, and milk production from dairy cows. When old cows are processed for meat, the quality is poor and mostly used in hot dogs and lunch meats. Steaks mostly come from steers, which are castrated male cattle raised for meat production.

[@Cecil_X]

You would be surprised. My first career was in meat packing and we never ground the tenderloin and seldom ground rib eye of the cows. 90% of what we processed was cull dairy cattle. Some of the cow rounds would go for roasting for fast food roast beef sandwiches. The remaining cow was ground for hamburger, fresh-never frozen fast food. We had a freeze tunnel too, for the other fast food restaurants. No hot dogs, no lunch meat at our plant.

[@jaysilverheals4445]

truly outstanding.

[@ChrissW528]

Imagine listing tenderloin and filet mignon and acting like they're totally different pieces of meat Don't make a video about meat If you don't know anything

[@monzav8]

That’s what I yelled out while watching this!

[@jimbernardi3026]

I thought the same thing! Seemed quite ignorant to me. They don't know their cuts of meat.

[@Foxtrap731]

Filet mignon is the tenderloin! The cut you called a tenderloin is called the ribeye. That cut is a preferred cut all the way to the DelMonico cut, and the chuck roast behind that. Flank Steak is delicious, especially as a salad topper. Good flavor, moist, tasty….I prefer it, honestly.

[@donowens2140]

Thinly against the grain -on a bias cut. Flank steak is awesome.

[@slewone4905]

The third most common cut I use. I use it for stir fry.

[@MichaelClark-uw7ex]

Slow smoked flank, plate and brisket are amazing.

[@Sue_V]

I was waiting for them to put Rib Eye's on this list for "having too much fat" 😂😂

[@MichaelClark-uw7ex]

Ribeye is the best flavored steak IMO. Fat is flavor and tenderness.

[@Mr--_--M]

A vegan DEFINITELY helped make this video smh 🤦🏾‍♂️

[@hugostiglitz2388]

Beef is the kiss of death, pork is just as bad. It's the fat when feeding grain that clogs arteries and gives free heart attacks.

[@iceburnbeats795]

@@hugostiglitz2388 we are all gonna die some day anyways

[@hugostiglitz2388]

@@iceburnbeats795 Great idea! Now sniff some of your airplane glue and go sit out in traffic.

[@virgildailey1970]

@@hugostiglitz2388: Better yet, why don’t you go take your ball and play in street traffic.

[@hugostiglitz2388]

@@virgildailey1970 I need someone to play catch, that's where you in the street comes into play.

[@thomasallen3818]

Having owned grocery stores and been a butcher, the filet is the best cut, but as you said there’s not much fat. That’s why most come with a nice thick slice of bacon, or better yet, a great cook will always marinate beef before cooking. By marinating, you infuse your choice of flavors into an already tender cut of meat.

[@thomasallen3818]

@Mike Baboosh and you’re full of crap, son!

[@michellest.pierre128]

Are these all for people who have never cooked at all??

[@caseycoady3063]

Fillet Minion and beef tenderloin are the same thing.... I am a Butcher

[@Azreale]

I buy all the cheap cuts like chuck, top round, bottom round, etc. Since I own Sous vide machines, no problem! Leave the steaks for 36-48 hours. A big chuck roast that’s like 3lb, only cost $14, is just like a $30 ribeye when properly sous vide!

[@melisse1229]

Well Gosh.. Tell us HOW!!

[@jessdykes3029]

@@melisse1229 Google "Sous vide". It's really simple.

[@cousinparty7266]

What! I love tenderloin. Even if it's pricey, I like having it on special occasions. And strip steak has always been a staple whenever we host barbecues. This is just bs.

[@Whatareyoumashugana]

Has any ever told you that your username sounds kinda incestuous? Lmao

[@MichaelClark-uw7ex]

T-bone and Porterhouse, you get both strip and tenderloin.

[@cousinparty7266]

@@Whatareyoumashugana uhhh I've considered changing my name but I'm too lazy so I'm good.

[@cousinparty7266]

@@MichaelClark-uw7ex The problem is that I don't have a butcher shop near me and none of the grocery stores have t bone steaks.

[@MichaelClark-uw7ex]

@@cousinparty7266 I feel for you, T-bone is a great steak., you can order them online, they are frozen but they are shipped packed in dry ice.

[@Kip3223]

A little known fact, Hangar steak is known as the "Butcher's Cut" since it's a hidden secret of the Butcher and he would keep this cut for his own family as it was a cheaper cut but tastes the best.

[@arielabril1981]

It may be unknown in gthe states,its very common in Argentina,and its great.

[@aaronw8781]

I see a hangar steak I guy it. It may actually be my favorite cut.

[@porkbelly0713]

Or the Coulotte is also great

[@robxo2093]

Hangar steaks the best👍

[@rockyh9630]

Tenderloin and filet mignon are the same cut. Fyi

[@mlt6322]

Flank steak needs to be pounded out flat and stuffed with a slew of vegies and cheese then rolled and tied. Then browned on the outside to seal in the flavor then baked in a covered pan of sauce until tender. It slices like butter and makes a great meal all by itself.

[@alansmlth7989]

Porterhouse, T Bone, New York strip ,Filet Mignon ,Rib Eye is the best of the best Beef. And i eat the Best of the best.

[@trmullins2]

Porterhouse and Tbone are just New York strip with a filet mignon

[@rogerwelyki1370]

Timothy is correct

[@WarMonkeyPlays]

I don't disagree with calling them the best, but dollar for dollar, I'll go with a Rib Eye or NY Strip over a Filet Mignon any day. But hey, if you have the cash, you do you.

[@jimklemens5018]

It is properly written ribeye.

[@sandracastle42]

Round steak is good for chicken fried steak, but is best when tenderized.

[@TDub_ADV]

It is great for Beef Jerky too.

[@biancalawrence3178]

What is chicken fried steak. Chicken or steak, steak fried in chicken fat?

[@TDub_ADV]

@@biancalawrence3178 Think country fried steak, its the same thing. I have heard both names used for the same thing depending on where i have been in the country.

[@sandracastle42]

Yes, @TDub_ADV, you are right. I am in south Texas so down here it is chicken fried stake. @Bianca Lawrence now that you are thoroughly confused, chicken fried steak is round steak beaten into tenderness then dipped into an egg and milk liquid, then dipped in flour before frying. It is the preparation that is the chicken. It is served with a milk and flour (white) gravy. Mmmm good.

[@flushthecatnip]

I love these kind of videos because the comments are always full of people in their feelings 😂

[@lcgaming3937]

yes because this is completely opinionated, did you forget that?

[@russyork313]

LMAO. Now that’s just good ol fashion mean fun :)

[@KingOfThePiratesOfTheHill]

These people didn't even mention you use round steak for country fried steak.... Buy that s**t up, Pound it, Coat it, Fry it! It is still a steak.

[@gibbonsfamily6735]

Feelings? Alot of us that actually know a thing or two are giving FACTS...

[@flushthecatnip]

@@gibbonsfamily6735 ok, good for you, your steak facts and your non feelings? Is... is that what you wanted, to be congratulated on not having feelings or that you 'kNoW tHiNgS' about steak or something? Lol Its just steak... its not that serious that I (or anyone else) need to get all riled up about it. Unless steak is your whole life, then go off I guess, have fun 🤷🏾‍♀️

[@domerbuz3813]

Round Steak needs to be prepared much like the old Swiss Steak. In fact, they are the same cut except the Swiss was 1" and Round was 1/2". Both should be slow cooked for a couple of hours with many stew-like ingredients like carrots, potatoes, onions, and various green vegetables in a hearty gravy..

[@teemusid]

My mom made Round steak, carrots and dumplings. I made it a few times for my dad after she passed. We always beat the steak into submission before cooking.

[@bobboscarato1313]

Argentines use flank steaks to make Arrollados or "Matambres"; which are stuffed with herbs and seasoned; These matambres can be boiled or baked. Either way when done they are sliced and you can have a potatol salad or green salad or any vegetables of your choice. Great food!

[@kathygermack1990]

I love Filet Mignon!! ❤️

[@chuckdiers341]

Retired Lead Journey old school Meat Cutter here aka Meathead. That title happens to be a honorary term of endearment. Nevertheless I enjoy your always and excellent, correct information herein. Unfortunately most customers haven’t got a clue and the information is often over the top per se. Marbling is the secret to success or at least a good start; all things considered. Don’t forget the bone in steak. The bone adds a bit of additional and notable flavor also. Speaking of salt don’t use iodized salt aka table salt or MSG ladened products. Use Sea or Kosher salt. But remember pre salting in combination with heat draws out the juice.

[@merryhunt9153]

Round steak is for braised dishes, such as Swiss steak or the German dish rouladen. Nice food for a winter night.

[@jago668]

Have it run through a tenderizer a couple times and make chicken fried steak out of it too.

[@mattchittle8092]

I like to buy a whole tenderloin 2-3 times a year and trim it up and portion it out into steaks then vacuum seal and freeze. You can get 8 steaks easilly for under $40 and scraps for stroganoff or a different dish. Better deal than a rib roast.

[@sheadupree252]

The last pismo I bought yielded a petite Wellington, a chateaux briand(sp), 3 thick ass mignons and I used the chain for fajitas. Best purchase I ever made

[@stevenwhite3235]

Dry rubs and marinates are life savers

[@Big_money_benji]

Also properly use of a sous vide machine can save almost all cuts

[@diannt9583]

Sous vide round steaks are great!

[@paularcaria]

Tomorrow all these cuts will be on the "Must Purchase" list.

[@russyork313]

Lol

[@russyork313]

Best comment ever. 👍🤩🤣

[@steveyoungdahl8872]

I've always thought that tenderloin and filet mignon were the same thing.

[@ChrissW528]

They are

[@DavidJones-jl3ld]

the fillet mignon is a cut from the tenderloin.

[@danielherrera3832]

Flank/skirt steak or fajitas for all my people who know.... if you don't have your butcher tenderize it, of course it's going to be tough to chew. Use a tenderize mallet, a tenderize powder, or like I said have your butcher run it through their tenderizer. Very simple fix for a simplely good piece of meat 🤷‍♂️

[@diannt9583]

I don't even need to tenderize it. Marinate, pan fry or grill it right, cut thin, good to go!

[@97tj9]

When you tenderize you completely change the texture of the beef, just learn how to cook it.

[@danielherrera3832]

@@97tj9 skirt steak is annoying chewy if you don't tenderize it. I know how to cook good sir, don't be a keyboard warrior and start an argument via social media 🤣

[@97tj9]

Somebody is a bit sensitive. I have been a butcher for 40 years, skirt steak is best medium rare sliced thin against the grain, eat it hot don’t let it cool down.

[@danielherrera3832]

@@97tj9 haha nowhere near sensitive haha. My grandpa was a butcher back in his day, and I go off what he taught me. And I just honestly prefer the skirt steak tenderized 🤷‍♂️ but yes will definitely agree about cooking it medium rare

[@Ridgeback2579]

What an irritating voice on the moderator

[@mikepanick9362]

Flat Iron steak is the best cut.

[@sherrieludwig508]

Filet, or the cut it is sliced from, the tenderloin, is best raw, partially frozen, sliced paper thin, arranged on a plate with a drizzle of fruity olive oil, some capers, maybe some thin shavings of parmesan cheese and fresh warm bread, with chianti classico to wash it all down with - carpaccio is divine.

[@97tj9]

Tenderloin and filet are the same thing, t-bone and porterhouse are tenderloin and New York strip with the bone in,

[@juris4564]

Blend up a pineapple with some water and let your meat sit in the mixture for 1-2 hours. Can turn an eye round into a much more tender and enjoyable steak. Frankly, this video should be titled “6 Cuts of Meat You Should NOT Buy if You Don’t Know Anything About Preparing Steak”. You can make any cut tender, and you can make any cut flavorful. Some just take a little more preparation than others.

[@randallpetroelje3913]

I used to trim and cut and cook top rounds. What a tough cut. It’s just good for roasting and that’s about it.

[@micheletravis9057]

Tough cuts of meat are good for slow cooking because they are usually cooked for 6-8 hours, so they come out tender. Or you if you able you should can them. It takes a while, but when you are finished. They are tender enough to fall apart.

[@re66044]

Eye of Round makes great jerky. Flank steak can be butter flied and stuffed with prosciutto, provolone & Italian herbs.

[@Mr.Big-Gunz]

I like rib eye,, t-bones,, fillet mignon,, porterhouse,, and sometimes a new york strip,, in that order...the flank steak is tougher than 12 ply leather,, round steaks are pretty tough too,, don't buy cheap steaks...dig it..!!!

[@bygodfreeman]

Buy a tenderizing hammer. You will love any steak

[@toothybj]

Flank steak is usually the meat called for in stir fry. In fact, i just made it last week and it’s incredible. Just don’t overcook it (like any steak).

[@gopissoff]

The secondary cuts are always the best Taurus major (shoulder tenders) were awesome at $1.59 a lb (2000's) before the packers caught on

[@janewilks3829]

Is round steak what we would also call stewing steak in GB? It's delicious if cooked slowly in gravy.

[@casinc6017]

I don’t think you eat a steak from a “cow”. Cows have calves. You eat steaks from a steer. Surely you know what a steer is.

[@michellest.pierre128]

Really!!! So your telling me you can't get steaks from a Heifer? Or don't you know what that is 🙄

[@barryaiello3127]

Few retailers even carry a "club" steak and if your dumb enough to overcook a boneless one you deserve a dry diner.

[@darrelllee2107]

Round steak is perfect for making beef jerky and it is cheap compared to other cuts.

[@Nothing-zw3yd]

That's what I use. Takes marinades really well. I tried making some with a NY strip I had left over, along with some round, same marinade, and the NY strip jerky sucked in comparison to the round.

[@johnkim4686]

Ppl need to try real Kobe in Japan. It's mind-blowingly delicious. I never thought beef can taste that good.

[@oldgysgt]

You don't like Round? It makes a great pot-roast. Brown it, keep it covered with water, and simmer it all afternoon, (6 hour or so). The aroma alone is worth it. In the final stages of cooking add a whole onion, some whole carrots, and several whole peeled potatoes. Once the vegetables are cooked, served the roast sliced thin with brown gravy, and the cooked veggies, (I reduce the cooking liquid and use it for a base for the gravy). Now there is a real meal.

[@bobsacamono4539]

Sirloin and skirt steak are my favorites.

[@crazyhawaiidrivers4310]

WTH? Sous Vide flank steak. Extremely tender, extremely flavorful, and cheap. A quick sear and you're done.

[@LJRoss-zv8hw]

Sous Vide Everything!

[@melisse1229]

Flank is not cheap anymore. At least not around me. Word got out.

[@robertb.warren4749]

Dry aging + Sous Vide can turn even the cheapest steak into something amazing.

[@robertb.warren4749]

@@melisse1229 Sadly, it's true. Prices are still up in my area. Especially if you visit a butcher shop vs a grocery store.

[@daydreamer226]

I know more about astrophysics than you do about meat PS: I had to look up the spelling of astrophysics because I know nothing about it

[@IronWoode]

round steak can be problematic but cooked certain ways it is great. It is the best for Swiss Steak.

[@eekaygames]

Also, be cautious of how people use "wagyu". In Japan, ALL beef is considered wagyu because it's from Japan but not all wagyu is considered A4 (the highest quality). The grade is very important and make sure it comes with a certificate if you are looking for true A4 wagyu

[@Wheels9924]

A5 is the highest quality

[@socringe2217]

Yeah because wagyu is literally japanese beef

[@stevek3636]

All these cuts are worth getting. Some are more expensive so you need to make a choice. The more tender cuts, eg filet mignon or tenderloin need more seasoning and careful cooking. Flank, hanger, brisket et al need a different approach but all can reward you with a succulent and flavoursome meal.

[@thomastidewater]

Round steak, cooked in a pressure cooker, comes out so tender you can cut it with the edge of your fork!

[@JO-iv7tl]

Being picky with meat is wastefulness.

[@bassmand2977]

Filet mignon... tenderloin... what's the difference you may ask? Well umm... the name. Lollll

[@Snoozy-beats]

As a previous meat wrapper and buying meat after work for experiencing different cuts to eat the list is 50/accurate but again the knowledge of whats good and bad is heavily opinionated. not a butcher yet but will be

[@RabidWolf1966]

Kobe is not JUST ribeye..you can find almost any cut of meat in Kobe/Wagyu...

[@bananab0ng756]

This entire video is completely wrong lol

[@burneggroll]

Thanks. The video for beginner cooks. Beef cuts that newbie amateurs should avoid. If you are Meat Chef, you know all of these cuts can great when done right!

[@tulbanemoore8405]

This is a great awareness blog on steaks, thanks for sharing…

[@t57philly]

Ribeye is the best!!!!!!

[@jimmarburger611]

From a standpoint of good juicy tender steak, you are close. But I think it's poor content to tell people to stay away from certain cuts. Sure you may have to prepare them differently but guess what, not all meat is good for just slapping on a grill. It requires some skill, love for the food and the craft. Any one of those cuts you mentioned as stay away from has it's place and can be awesome. Anytime I hear the words "Never buy" from a cooking advice show the first thing I think is "BS".

[@chinnjk]

I absolutely love using flank steak for jerky lol

[@johnwagnon5]

Flank steak is great. Compare it price wise to tri-tip. Kobe=Wagyu is Kobe without the prayers.

[@GEORGEGEORGEIII]

Tenderloin? Filet Mignon? Flank Steak? You guys are crazy. BTW, tenderloin and Filet are like, the same thing.

[@stevenwelk1901]

I've always liked a marbled TBone just salt seared on a hot grill 1 1/2 min's rotated another 1 min. Flipped repeat. Served with mushrooms and onion.

[@chuckgraham1695]

Round steak, yes... flank, hot and fast, medium, it's wonderful. Great taste, great tender nous.

[@lotus956]

With steaks being so expensive I make skirt steak as it’s cheaper. If you marinade and cook it right on bbq it’s awesome.

[@tanstaafl2]

filet mignon = tenderloin. Just sayin...

[@johnsonpaul1914]

Read up on sous vide prep for the tougher cuts of meat. It can make a rib eye tender steak out of a cheap chuck steak

[@rampar77]

hey forgot the grade of meat to avoid. You are going to get 'Select" if you buy from Walmart. A "Choice" chuck steak is more tender than a rib eye in "Select"

[@kimtodd1803]

Deer meat is best!!! All natural n so tender and better for you!!!

[@bryanlednik7807]

Ribeye is the best steak but it’s always best to buy whichever has the most marbling throughout the meat. I don’t prefer strip steak BUT if it’s very highly marbled with fat I would buy it over a ribeye that has only modest marbling. A nice steak that many people haven’t tried still is flat iron. Great flavor and tenderness is there if cooked properly. Also takes marinades incredibly well if you’re looking for a specific flavor profile.

[@rickrunge4962]

Flank is best when its run through a cuber first. Slice it against the grain and 45 degree angle.

[@Joeh1154]

I'm at the 1:30 marks and I'm out. The timbre of the narrator's voice is unsustainable. Get an alto.

[@andrewjagot9888]

Always buy and eat whatever piece of meat you want. Every cut has a particular preparation that can make it delicious

[@jimmartin7881]

Teres major is called false filet for a reason, it's a third the price and tastier. Skirt or hanger is awesome when cooked right, same with flank.

[@muhammadfarhan5474]

to make fillet mignon good taste you can butter baste it with also any woody herbs and garlic it improves the taste

[@russromito4903]

What do you have lady ? Tube steak ?

[@jacaira]

Who writes this stuff? “Round steak is super tough, without any of the tenderness that you want” . Geez

[@jeffreypeterson3238]

It IS tough. She's right.

[@KingSavageMatty]

I’m unsubscribing from this channel. “Absolutely never” buy filet mignon or tenderloin? Putting the wrong cuts up at the wrong time? Good riddance.

[@thebutcher5032]

Your titles need to include "in our opinion". 2 minutes in and you've said filet and flank....2 of my favorites.

[@carolcoates3750]

I go by the price of meat, if it's cheap, cook it low and slow. If it's expensive, show it a hot pan. Works for me!

[@uni-byte]

Wow, tenderloin made the "don't buy" list twice!

[@chip5541]

Use a pressure cooker on the round steaks for a pot roast. Not my number 1 choice but does make it tender

[@RabidWolf1966]

wait ...a filet mignon doesn't have much flavor? lol, you should season it before cooking, then once cooked put a pat of garlic and herb butter on top, and tent it with foil....the most delicious steak you've ever had

[@jenesaisquoijones5423]

Why don't the pictures match the description?🤦‍♂️🥩

[@Lyn777]

So, some of the objections in buying the steak is the way that it's cooked? That's not the meats fault, that's the cooks fault!

[@travis1240]

My favorite is ribeye, but a close second is skirt steak. Totally different cuts but I like them for different reasons.

[@jaylenspence3666]

As the head butcher at a family owned butcher shop, don't listen to anything on this list. Only thing they got right is the round steak.

[@reboot_2.00]

The tater tots culture telling me, a rancher how to choose beef cuts! Clown time for clowns!

[@michaelralph441]

You are WAY OFF! You should stick to something you know.

[@jondstewart]

Flank steak is da bomb. Especially with a chimichurri sauce!

[@EvanYoungMusic]

Flank steak is actually damn good

[@joshtenborg4299]

You can sous vide a round and it turns out great.

[@jeffreypeterson3238]

Sous vide won't make it tender. It just precooks the protein.

[@pugloveshep7651]

Truth is the lowest quality cuts were only available to poor people and thats how we got french country food and southern BBQ

[@patbrennan6572]

One of the best flavored steaks for the buck is good old blade steak, you have to know how to cook it right.

[@MFCH-1291]

Flank is great my dear