How To Pick The Best Steak At The Grocery Store

[@davidstephens8543]

The problem seems to be at grocery stores that they don't hire/train a BUTCHER... they hire someone (usually a teenager) and just tell them to chop this into 1.5" slices. I have not had a well-trimmed piece of meat from a grocery store in YEARS. Great content. Hopefully, people are watching and realize that what you're teaching here is going to save them big $$$ and get them better quality!

[@spoodad3850]

At least in CA, butchers are unionized, like electricians, plumbers, HVAC, etc. We all had to go thru an apprenticeship, everybody I listed. In my case I was an electrician, 5 years apprenticeship, under supervision. I worked in power plants, million dollars projects, hospitals which have their own code. These project never used non-union workers. Never worked in a residency. Being a butcher is not telling a teenager to chop meat in 1.5". It seems to me that for you the vast majority of workers, and companies are all cheaters. There are millions of companies and workers that have character, and are honesty. You really do not know what you are talking about. '.

[@davidstephens8543]

Yes, I do. You can deny MY experience all you want... you have no experience with MY LIFE. @@spoodad3850

[@tezzah...]

Yep I retired from a supermarket after 17 years there and the guy that took over had never held a knife in his life

[@dmbfannh]

What store are we talking about? i work for safeways and we have meat cutters and meat wrappers.

[@davidsawyer6707]

I know everybody loves filet mignon but for my dollar I'm choosing ribeye every time, its flavorful and juicier than a filet and its just more enjoyable to eat. The fat cap on a ribeye is the best part of a ribeye and I like at least a 1 1/2 to 2 inches thick steak cooked at medium rare. YumYum!

[@Ksins1]

ОкОк India has ignored US threats and is accepting tankers from a Russian state-owned company under sanctions. And he is not afraid of American sanctions against himself. Which the United States has already threatened anyone who dares to work with substation vessels and companies associated with Russia. The United States remains alone in facing its economic and political problems. No one listens to the USA anymore.

[@sewforlife5728]

I hate ribeyes. To much fat. I don't like to fight through a steak to get to a bite of meat. I have to throw away half of it. By the time I cut through all the fat and get to the meat I have a steak the size of a small filet mignon. Not worth it. Give me a new York strip or a filet mignon or even a nice sirloin, but u can have that crap ribeye.

[@robertbroussard6014]

Very helpful to see clearer examples of "silver skin" thanks for the video

[@davidbonnichsen2901]

Best thing about Publix is that you can ask the butcher to trim the meat after you have selected the ones that you like. They are always very accommodating. Not only that, they will reweigh and reprice AFTER they have finished trimming so as not to screw you on the price.

[@chefgiovanni]

I though to share the best method for cooking a New York Strip Steak : kzbin.info/www/bejne/goTMl4uZbcx6qcU

[@GarysBBQSupplies]

Most in store butchers will do the same for you. I sometimes buy Chuck roast on sale for less than hamburger and ask them to grind it for me. Better burger, less money. Winning!

[@johnsonbrotherssports1067]

@@GarysBBQSupplies should I tip them for doing this?

[@GarysBBQSupplies]

@@johnsonbrotherssports1067 It never hurts to make friends with your local neighborhood Butcher! :)

[@Ksins1]

ЕЕЕттЛОЛол India has ignored US threats and is accepting tankers from a Russian state-owned company under sanctions. And he is not afraid of American sanctions against himself. Which the United States has already threatened anyone who dares to work with substation vessels and companies associated with Russia. The United States remains alone in facing its economic and political problems. No one listens to the USA anymore.

[@jesusrojas5220]

As a Meat Cutter Apprentice at Publix, I was appalled to hear that Publix for some stupid reason requires that you leave the silverskin on filet migon. Luckily I always take it off becuase no one likes a tough steak.

[@ButcherWizard]

Silver skin is my biggest pet peeve with pre cut steaks. Thanks for watching.

[@MrRightbackatya]

If other meat cutters produce less 'waste' and your percentage is significantly different from theirs, the company will notify you promptly.

[@spoodad3850]

Great Jesus, I always talk with the pitchers at my local Publix. Lots of respect for your trade.

[@CP-os1pc]

Everytime in walmart the meat area looks super picked over and undesirable

[@DouglasNicholson-ff6ep]

They charge by the pound, so they get you for the weight of the silver skin, and/or it's quicker not to take it off....likely.

[@mr.z541]

Bro, I really don't understand how your channel hasn't blown up yet. Amazing work as always. Cheers from Australia, Z. 2,4 and 6. ✅

[@ButcherWizard]

Thanks for that comment. I am working hard to share high quality information. Tell a friend who you think would enjoy the content. It is also cool to hear from someone on the other side of the world. Thanks for watching.

[@mom2artists]

I just dropped a referral in a carnivore subreddit, mentioned your primal cut at Costco vids.

[@pepawg2281]

I spent 46 years in retail grocery. It was amazing to me just how little the customers knew about meat cuts. I would always try to help them if I had the chance. I remember stopping a young woman from buying a bottom round steak to grill. She was looking to get "the one with the least amount of fat".

[@insideoutsideupsidedown2218]

We buy from a work friend who raises steers. He will raise them to around 1200lbs, which gets us around 600 on the hoof. He only pasture feeds them, no silage. People would not believe the difference in taste.

[@chunglow7646]

@@insideoutsideupsidedown2218 Yur Blessed that Corporate juggernauts hadn't bought him out. 600lbs is lotsa Beef. Safe travels brudders and sisters

[@badad0166]

I was thinking they should at least have a poster that explains "choice" from "select" or "prime" or whatever. These days, there could easily be a video monitor blasting the features of slow roasting a "rump". Learning to cook real food from acratch is right up there. Real sense of accomplishment when you get it right.

[@tezzah...]

I spent 30 years in butchery and I was amazed how little supermarket managers and line managers knew about butchery

[@DouglasNicholson-ff6ep]

I'm 65, and I knew nothing about choice, prime, select, that fat was good, or different cuts of meat were more tender, until about 2 months ago I used to cut every gram of fat off & throw it away, angry that I had to pay for it.

[@greghong5010]

9:00 #2 filet without the chain #4 ribeye with the well-defined cap #6 strip without the sirloin Thanks, Butcher Wizard! 👍

[@LoneHowler]

Between the two wagu cuts, the one with the sirloin looked like it had better marbling, the other didn't look like a high quality wagu marble

[@ulflyng]

Do you want A or B? Both, thank you.....or two of the one with the most fat

[@rha600]

I totally agree with you on the top sirloin part, but the only argument would be that you don't get the top sirloin for free so you're really only losing maybe $1.50 or $1.75.

[@johntryl8009]

He's just giving the maximum loss ... like he's saying "hey folks, just a heads up, you're losing somewhere between 0-3 bucks on this little trick they're pulling when they don't give you pure ny strip". I totally get your point though, it's not quite as bad as 3 bucks, it's probably in the middle somewhere, so a buck fiddy or whatever. But still. Max 3. ish.... that's all, just a ...buyer beware...

[@mickeymouse6487]

The new york stip is the tough side of the tbone there can not be any sirloin on it unless you glue it on

[@MarkEstes-f3i]

the portion attached to the fillet is not the chain. That steak is cut from the portion that contains the second head of the fillet.

[@Chat2Conaz]

Hello from Australia! I love your videos! #4, #2, and #6 please and thankyou! Although!!!!! I watch your videos, and have bought a boning knife, as suggested and I cut my own rib eyes now!

[@cablebrain9691]

$2.85 is not what was lost in value, as you didn’t consider the value of the sirloin piece. Still a rip-off though (illegal?).

[@realwinnertoughguy]

Please do better camera work. Focus on the steak, not the man.

[@llamb7518]

I really appreciate all the effort that you go through to help us understand the cost savings on meat cuts and quality. Thank you!

[@ButcherWizard]

Thanks for watching

[@laurenboer9843]

@@ButcherWizard THANK YOU FOR THE VIDEOS- IM NEW TO THE WHOLE MEAT INDUSTRY, YOUR VIDEOS HELP-CAN YOU PERHAPS MAKE A VIDEO WHARE YOU SHOW WHATS CUTS CAN COME FROM WHICH PARTS OF THE CARCASS

[@stephenmartin5908]

This is why I stopped buying steaks at the grocery store and started going to a standalone butcher shop. Maybe next do a comparison of butchers in the area! Love the channel!

[@philiplancaster9668]

Exactly - I always go to a proper butcher's - never buy fresh meat at a supermarket as the quality is poorer and (one way or another) you will get ripped off.

[@anonymike8280]

I have one meat tip. If you use hamburger, Walmart's quality is extremely consistent. If you find a grind you like, be it 80/20 chuck, 90/10 sirloin or whatever, you can count on it being exactly the same from purchase to purchase. I am sure Walmart gets its ground beef from independent regional suppliers but Walmart is a discerning buyer. They contract for something, if it isn't exactly what they contracted for, the supplier doesn't get paid. Another thing with Walmart is that you can buy large rolls and save considerably on the unit price. For 80/20 chuck, the saving is $1.76 a pound between a one-pound package and a five-pound roll. In my case, the five-pound roll could last me six weeks. So what? I break it up into 3/4-pound packages and they go in the freezer.

[@robertpowser5624]

since the fda removed country of origin from labels it's a crap shoot, it invalidates lots of quality steaks. what cattle are fed contribute to that quality. USDA MEANS LITTLE IN THAT SENSE! my store use to separate Mexican meat from USA steaks, 3 to 5 bucks for Mexican raised verse 14 to 18 a pound for New York strip.

[@VickiTakacs.]

Boy is that ever true. They're evil as are all abc agencies in this country.

[@joeytosi]

What about flavor profile and texture from cows that have been pregnant vs cows that have not? Can you expand on that?

[@forhike]

i´m from Sweden and have worked in the meet business, I would pic the ones you didn't like, 1, 3 and 5 just because it have the most fat. I would trimmed the beef my self and give my dog the trimming parts.

[@noeldizon657]

No sound? Here in the phil

[@823Steve]

Aren't steaks packaged in WHITE trays "select?" The BLACK trays "choice?"

[@Iddy267]

4 seems decent But the 2nd one seems good too.

[@ahalfelven1]

Excuse me, but there are some of us who have NEVER heard the term "SILVER SKIN".......and what the hell is a "RIBEYE CAP" ??

[@lcvb1624]

The Bearded Butchers have a great tutorial on KZbin on all the cuts.👍

[@pameladelmonte2418]

Lol

[@judsonkr]

Just accept that you will never find a good steak at the grocery store. Move on.

[@hypedtarzan]

Here i am thinking theres no such thing as a better steak because it all taste the same

[@papap6255]

Just ran into your channel today. I always thought I knew some decent knowledge about steaks but nope! Thank you for all the great knowledge. Subscribed!

[@vrod1a]

Stop going to these big box stores if you want to truly enjoy your steaks, Go to your trusted local butcher, pay the price, enjoy every last bit of your steak, support family run small businesses. Are they a bit more expensive ? They might be , but you can eat red meat a little less often but have the best when you do.

[@rockystaatz521]

If you can afford it anymore

[@LoneHowler]

They probably don't bother trimming silverskin to save time and add weight cost

[@johncarey-lo8xj]

I like Chuck Eye steak the best You can't F**K it up If you overcook one, they are still tender and very flavorful

[@judgetoogood1033]

You need to give us more time to look at the beef. Thank You , we are not experts…..

[@bethanylake2387]

I have learned so much watching your channel about processing and evaluating cuts of meat. You keep your videos short and to the point. I like that so much better.

[@ButcherWizard]

Thanks for watching

[@fandangofandango2022]

Love this Channel Very Very Constructive.

[@ButcherWizard]

I appreciate that!

[@fencerrrd]

Thanks for sharing the knowledge. Easy to comprehend to not get screwed at the stores.

[@bluesdirt6555]

I’ve got so many trades under my belt ! Starting off on this is really hard not sure if I want to do it.

[@dougkoenig7727]

A, because of marbling

[@MrJayb76]

Easy. It's usually the one that cost more.

[@williampeluso4333]

What's up about your pet peeve of silver, don't know how to use a knife? LAZY? From the steaks you are buying, It is about the size of a 9 inch's long & one inch thick piece of masking tape. Man -up. And Stop the crying!!

[@J_LOVES_ME]

These places just trying to squeeze every penny out of the customer. No excuse for leaving all that junk on the steaks - TRIM THEM! Stop charging the customers top prices for junk trim. Fortunately my stores are pretty decent. I feel bad for people who don't cook often, getting this crap and then wondering why it isn't very good.

[@terrypredmore4867]

Nice video thanks for sharing! I can't teach you every thing I know about buying a good steak, so I will just give you a couple pointers. 1. Always think Angus. 2. Take your index finger and push it in to the steak you are considering buying. If you feel resistance do not buy that steak! Using your index finger, a tender steak will feel like mush with little to no resistance. And because steak is muscle, tough muscle equals tough steak. And of course you are always looking for a good amount of snow flake fat on any steak as fat equals flavor, not tenderness, but flavor.

[@stevekemble8911]

I understand what you are saying about steak #3. But doesn't it have much more marbling than steak #6? I think I would pick #3 because of the marbling - and just enjoy my tender juicy NY / sirloin combo.

[@ygltazanya]

I had same question. Marbling vs thickness hmmmm

[@nontologicalbeing]

After awhile of buying you’ll develop your own preferences. From the price standpoint you are getting a little washed though buying a certain amount of sirloin at strip prices. I personally dont mind some sirloin in there, especially if the marbling is good

[@henrykennedy1120]

New York strip dont have sirloin duh

[@decnijfkris3706]

I CANNOT JUDGE THAT LIKE THAT HOULD TASTE IT. YOU ARE MAKING ME HUNGRY

[@ernierandby8542]

I never paid more than 9.99 a pound for any steak buy bulk and trim it yourself just need to know. Ps nobody ever talks about Chuck steak the price went through the roof wonder why bone and fat is where it’s at just have to know about it

[@chrisp5093]

If youre gonna make a how-to, maybe include the how-to part.

[@Maxbps88]

You lost me at Wal-Mart = Rule #1 of selecting good/great steaks: Don't ever go to Wal-Mart to buy your steaks. And I wrote this BEFORE he proved why don't ever trust Wal-Mart with almost anything; but particularly food and especially with STEAKS. By the way, that is illegal. I would love to see Wal-Mart sued for selling the wrong steak for higher prices.

[@independentvoice6686]

According to Channel 4 programme in UK, you can buy human laboratory grown meat. Could you tell the differences between beef steak and human steak? Please tell me how as I don't want to be canibal.

[@thesilentwanderer7]

Man..are you for real?

[@false-flagburner4184]

I noticed that the sound quality in your video is echoing quite a bit. It can be quite challenging for viewers to listen to videos that are recorded in a spacious room. To avoid this, it's essential to do a sound check before recording a video.

[@ButcherWizard]

My sound is getting better with the new videos. Thanks for watching

[@shekharmoona544]

But Piggly Wiggly exists.

[@scotthares]

B All day long - off the chuck end!

[@LiamKarlMitchell]

love this channel

[@NormanLor]

FOR MYSELF, IF ANY STEAK I SEE IN A STORE DOESN'T HAVE FAT, IT'S NOT WORTH EATING!!

[@TonydaGM]

Your math is off

[@j.d.salinger2317]

Steak number 2, 4 and 6 are better

[@samTollefson]

Who here can afford those kinds of steak prices??? My limit is around $7 lb for the stuff on sale at Save-a-Lot, punch it many times with my 48 knives tenderizing meat piercer, soak in some marinade for a while, just plain good.

[@monkeyb1820]

pretty lame that Publix leaves the silverskin. Obviously it saves them labor time, but also means people pay a lot for silverskin.

[@ButcherWizard]

Amen!!

[@richardmathers1567]

we buy a half carcass of grass fed you get great meat at a better price

[@GymMotivatorforyou]

I was more impressed by the math done in the head, retired math teacher? Lol

[@OSIS909]

Why am I just finding you 😭

[@damoncook3339]

Man is doing a service but the videography has much room for improvement. Much of the time he is referring to features while the steak is very poorly positioned to make out what he is referring to. He'll bring the steak up to the camera for a moment or two and then lay it down. I lost count of the number of times he describes a feature while looking down at it or straight out to the camera. Meanwhile the feature he is referring cannot really be properly made out. The shots over his shoulder or down on the scale are very much better.

[@BobSmith-ew5oi]

Not matter what meat get still frightening the price per kg and even though Australia big meat producer most of our best beef exported and we get scraps left for domestic market.But with most meats over 20 a kg now cheap cuts a thing of the past.Even lamb is $12 a kg now which used to be rib eye price but now over 30.

[@dmitripogosian5084]

Were I live (Canada), lamb was always more expensive than steak, until recently ...

[@ToddSloanIAAN]

8:47 the Meathead is the schlub

[@Kevin-xi6ts]

I buy all my steak at the Sunoco Mini- Mart.

[@robjohnson275]

There is no such thing as a "best steak from a grocery store". It doesn't exist. Store bought meat is sprayed with citric acid and many have food coloring, even fish. The best steak comes directly from the farm.

[@VickiTakacs.]

Grass fed has a lot to do with taste and best nutrition.

[@keeanmorishita8457]

His shirt is like shrink wrap on him

[@windonthevalley]

A

[@NealHartsChannel]

4, 2 & 6

[@5argetech56]

Thanks BW! I do not want to be a "Steak Shlub" Peace! ☮

[@Corman7088]

~~Buying any kind of meat from Walmart doesn't bode well for your said knowledge on this particular topic.(Never mind a meat counter doesn't exist that's a major red flag. Not only does it sit vacuum packed weeks&mos at a time ,putting current best buy date before the case. But it's also been shown they inject their meats as well w/water,making it look juicier than it is&adding weight) I wouldn't even feed my dog a steak from there while "American Wagyu" is a ploy to rip people off period.

[@stephenburrow9946]

It is not pronounced "Skyes" but "Sikes".

[@Bajaranger]

I heard so much about how good the ribeye cap was that I went to the butcher and bought a ribeye cap cut off the top of a ribeye. I grilled it like I would a ribeye, it was tough, chewy nothing great about it. So where did I go wrong or is it way over rated?

[@FryChicken]

You look like Jack Black

[@marvinthomason8540]

I am trying to learn from you. When I see a steak I do not know part is round. Someone said they are amazed by this. Without this video it is difficult to know all this. Many years ago we went to a butcher shop. Great meat and they helped me. Now if you ask, many times the answer is “we sell a lot of this”. Thank you sir for making these videos. I have been guilty of cutting off some fat. Mary

[@jamescampolo7824]

ribeye needs spinalus or pass. Safeway sells porterhouse as tbone. Just look them over. Pick the ribeye with the biggest spinalus an the tbone with the biggest filet.

[@caseylaws3154]

The delmonico cut ribeye. The two that were thinner have great cap as well. Many prefer that cut. Agree more cap is better. That also means less eye. Another way to tell.

[@ernestocarig687]

4

[@charvankerck9617]

ever hear of carnavoir diet. ? yummy . this info will make to better. thanks

[@tezzah...]

Are you to afraid to buy rump steak?

[@luis0741]

Nice Comment

[@Glossyvixen]

Love your channel and have been totally geeking out. Got a question though as I see you trimming fat off your steaks. Why would someone cut that off when it gives flavor? Maybe cut it off after is cooked? I know you grind it but isn’t it important to leave a little? Also for ignorant people like me can you show close up the difference between the fat and the silver skin? I want to start buying in bulk too! Got two knives you recommended being delivered today btw! Thanks for all your useful knowledge!!

[@ButcherWizard]

The amount of fat that one removes is totally up to you. That is one of the great things about cutting your own steaks. You have control over how thick or thin, how much fat is left on or removed. Thank you for the thoughtful comment and for watching.

[@christinerepoff4808]

Really good information. Thank you.

[@tdematteo01]

Great video. I am not sure if this is right, but I often see meat labeled as choice or select, in a grocery store, which is pretty heavily marbled. I always choose these thinking the store got the meat mixed up? How does this happen. Thanks again.

[@Petermcnaughtonhomes]

Select is the next step down from choice.

[@MarcesAurelius]

thank you, some really great points here! I’ve wondered what that other piece was in strip steaks and would buy if the marbling was the best of the selection Q: are the less-pronounced caps tougher than more-pronounced? (you specifically sat “more-pronounced” for ribeye cap, and i have been looking for *biggest* caps)

[@mfb6310]

So frustrating. I've watched a dozen meat videos - marble, fat, lean, low & slow, that cut this cut blah&etc, ...I'd love a steak where I do NOT hit grizzle or a tough chew or a blob of slimy fat cuz I auto-heave. Instantly. I dared to try a filet mignon and loved it. But can't afford it. What buzz words do I use to find something similar to filet mignon but is a bit more affordable? Please and thank you!

[@bherber]

Even in the best cuts of ribeye you're going to have pieces you just can't chew and you have to spit out. Not thanks... Lol. I'll take the NY Strip

[@Dj-zz]

I’ve been around the horn a long time. Unfortunately, in my experience there are very few meat retailers & butchers that don’t slip in the runts. Appreciate your videos

[@mengratha2572]

❤❤❤❤ good 🤝🇰🇭🙏

[@mg8718]

A true carnivore isnt very picky about the meat. Nice and medium rare and a dab of A-1 sauce and you just chomp it right on down.

[@sophacooking]

I like eat steak and love your videos ❤ thank you for sharing 👍👍👍

[@ButcherWizard]

Thanks for watching

[@johnsturtevant6256]

But how much was top sirloin costing?

[@warrenpeece1726]

Interesting. I will only by prime or American wagyu at this point in my eating life. Tried Japanese wagyu but it was like eating a sponge soaked in oil.

[@henrykennedy1120]

#1 new York strip, #2 porterhouse ,#3 t bone. #4 chuck eye ,#5 ribeye

[@jimputnam2044]

Thanks but with my old naked eye I saw very little diference. I guess thats why I always have tough steak.

[@charlesquinn8860]

Nice pull-out-of-the-driveway shot. Yeah yeah, we get it, your wife's family is loaded

[@SneakySteevy]

From the 2.85$ extra you must remove the actual value of the top sirloin.

[@steviesellers]

Rib Eye is not a steak it comes from boned Beef ribs , its a supermarket con to charge more money , there is only 3 proper steaks fillet , sirloin , rump

[@debbiemullen2574]

Very informative, Thank-You!

[@crystalclink]

I learned so much! Thank you!

[@dougkoenig7727]

Steak 4