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@trumanhw2 ай бұрын
Another great video. was considering the vacuum chamber ... curious, can you do a video perhaps on how long steaks last in the fridge once vacuum sealed..? The freezer is pretty well established, but I'm very confused on the fridge. Some people fake "dry age" or wet age in a regular fridge for a month ... which ... you'd think should mean it's not good since meat goes bad after 5 days..? So clarifying that sort of topic ... and of course, explaining as it pertains to vacuum sealed dovetails nicely into that product. Thank you vm by the way ... once I go through the rest of the meat I already have, I'm thinking of buying a full tenderloin and trimming and cutting it myself. Is there actually a difference between tenderloin and filet..? Is it which side of the tenderloin it is..? Or is tenderloin and filet mignon synonyms ... bc the other cuts aren't really sold (excluding the last thin piece at the end which they actually sold you butterflied ... which of course explains why restaurants love hocking butterflied steaks; they need to sell them!).
@CRB90002 ай бұрын
So I stopped by the Chef Store in Bremerton, WA yesterday to pick up a couple of briskets and found the terres major. There were 9 in the pack. I broke them out of the pack and trimmed them and soft vacuum packed them for freezing. I made a slight trimming error on one and ended up with a sliver of meat about as long as my forefinger and half as thick. I tossed it into a pan with some beef tallow. The flavor and tenderness of it was incredible. My new cheap favorite. I think they were $7.29/lb.
@pakviroti36162 ай бұрын
As a carnivore, I would leave the fat on the meat. Nothing like partially charred fat.
@peggykintner10932 ай бұрын
I was wondering about that myself. Was thinking why would he remove all the fat as I really would not want to do that.
@Silver-wm7esАй бұрын
And the silver skin is pure collagen - free collagen!
@wadereynoldsgm2 ай бұрын
I've been carnivore for 20 months now. Changed my life for the better in so many ways. After the first 4 months breakfast and lunch went away. I eat one time a day and fast the rest of the time- every day. I also buy whole ribeyes and slice them myself, nice and thick but I trim nothing off of it at all. I leave all fat and all connective tissue and eat every single scrap of it. I cook my ribeyes rare, about 118 - 122 degrees internal and put a light sear on the outside. By not trimming, I get all the fat a carnivore requires as well as collagen from the connective tissues. If I can't chew the those tough bits of connective tissues, I cut them up on my plate, scoop them up on a fork and swallow them like a pill. I do not waste nutrients my body requires. All I eat is beef, bacon, eggs and salt. Nothin else. Nothing plant based. No oils, only animal fat to cook with, primarily tallow these days but bacon grease at the start. No diary. No carbs. No sugar. My diabetes went away by doing this as did several other problems. Lost 100 pounds too at age 50. I feel great and exercise nearly every day without pain. Mind fog is gone. I recommend this lifestyle to all humans.
@autumnfeldpausch55392 ай бұрын
4 months on, I’m loving it. Great tip about the tough bits cut up and swallowed. Thanks for sharing that.
@GG-ub4ej2 ай бұрын
I'm new to this and could certainly be wrong. You may be getting low on iodine as it sounds like you're not eating much sea food. It is very easy to supplement. Most Americans get the majority of their iodine through low-grade salts, mostly used in processed food and cheap table salts, which you are probably no longer using. High-quality salts don't have it added.
@33MattyIce__2 ай бұрын
Nice😎
@katannyadirkson61472 ай бұрын
Good for you, Wade. Well done!
@wadereynoldsgmАй бұрын
@@GG-ub4ej I supplement iodine with a few drops of Lugolls iodine 2 or 3 times a week at least. Although I like seafood, it does not satisfy like beef and eggs, likely due to being low in fat.
@Wtfdawg3212 ай бұрын
One of my favorite cuts from snake river farms. Like a tenderloin that is great to slice into medallions, presentation is amazing
@curtzimmermanАй бұрын
I saw on another channel about marinating a steak in sparkling water. I had my doubts but I tried it. Piece of rib eye in baggie with sparking water for 10 hours. Came out of the water gray colored. I dried it well with paper towels sprayed with avacado oil, salt and pepper and then grilled . Hokey smokes it worked the meat was outstanding. Give it. Try
@MadPick2 ай бұрын
"at this time" . . . I caught that, Brad! Come join us on the carnivore side, life is pretty darned good!
@youtrades2 ай бұрын
Thanks again!! I used the silver skin technique when I did my very first chuck roll last month- you completely took away my hesitation by showing me how to do it step by step. SUPER DUPER THANK YOU!!
@kelleenrossman77812 ай бұрын
Support your local ranchers
@praetorxyn2 ай бұрын
For those looking for a chamber sealer I highly recommend the JVR Vac100. It's just fantastic, and it's made to sit on a countertop. Plus, their units are designed to be fully user serviceable, unlike every other chamber vac I know of.
@xurx2838Ай бұрын
I'm a chef, and I use these at least weekly. He's not kidding about how great a cut of me😢at this is. It's very versatile and has excellent flavor. 🎉
@teribond78082 ай бұрын
I get removing the silver skin. But why the fat? That is flavor and nutrients.
@Fightandresist2 ай бұрын
I think because the fat was on top of the silver skin in one spot. Otherwise, just leave the fat if you are doing carnivore.
@katannyadirkson61472 ай бұрын
@@FightandresistI bet you're right.
@johngalt97Ай бұрын
The reason for removing fat is to manage it. If its just going to melt off, you can cut it off instead of losing it, or having to collect it in liquid form. By cutting it off the meat you're cooking, you can store and use it more conveniently.
@teribond7808Ай бұрын
@@johngalt97 Fat that is melted off, I save for cooking.
@CRB90002 ай бұрын
So I stopped by the Chef Store in Bremerton, WA yesterday to pick up a couple of briskets and found the terres major. There were 9 in the pack. I broke them out of the pack and trimmed them and soft vacuum packed them for freezing. I made a slight trimming error on one and ended up with a sliver of meat about as long as my forefinger and half as thick. I tossed it into a pan with some beef tallow. The flavor and tenderness of it was incredible. My new cheap favorite. I think they were $7.29/lb.
@wbtittleАй бұрын
WHAT.... My favorite store in town. Thank you for pointing out that it is there...
@TonyVainosky2 ай бұрын
So, speaking for myself: I found this cut by accident here at my local Publix (Florida) one day, tried it and absolutely loved it. Started buying it like crazy - to the point they would just weigh out the bag they received it in and I would just buy the entire thing. I was buying it at around $7-$9 per pound. NOW that same cut is north of $15.99 per pound at the same store. So I've had to go without 🤷♂️
@mrwriter86Ай бұрын
Sadly, you were likely the literal supply and demand that forced the price up. They just can’t let us eat well for a reasonable price.
@cato4512 ай бұрын
The best deal I can find is at Costco. I get four short ribs for 20 bucks. Cook them all day. Delicious.
@SweetChicagoGator2 ай бұрын
Learned today about a part of the steer I never knew existed. TFS !!
@johngalt97Ай бұрын
My meat market calls them shoulder tenders. They make great stir fry when cut in strips. I get them whenever they’re on sale.
@jn38202 ай бұрын
Carnivore diet is not only meat. It takes like a thirty second google search to find that out...but I liked the video. Eggs and fish are also carnivore. Butter, too.
@LVQ-so5thАй бұрын
Fish is a meat.
@julesbrunton1728Ай бұрын
Carnivore is the cis gender of diets 😂
@carolblair28457 күн бұрын
Plus, chicken and turkey!
@mikawhittaker77122 ай бұрын
I love the way you worked some natural wood in your kitchen. It works very well, I may have to incorporate into my kitchen.
@carleecash241S82 ай бұрын
Terres major, aka backstreet on game. Moose, elk, deer, caribou (the best).
@MaryPoppins-d6sАй бұрын
We got ours in CA ata grocery store which got theirs from Harris Ranch and called it Baha steaks.
@stevecoad1Ай бұрын
This is a great steak, glad to see it get some attention. You "found one in the wild" at the local grocery store, my favorite quote. I find them when I am butchering an elk or even a really large whitetail, it is attached to the inside of the last rib on each side and easy to remove with a little practice. On a whitetail it is only 3-5 ounces, but makes a great little steak sandwich or Scooby snack for the chef on the grill!
@philclemmonsАй бұрын
Chef Store is the best - bought my first pack of Teres Major today. $7.49/lb today
@gilreamАй бұрын
Carnivores usually eat 2 meals per day. We simply don't get hungry.
@jnorth33412 ай бұрын
I learned about this last year when I was at one of our only two butcher shops and another customer was asking for one. That particular butcher shop specializes in high end (black angus or better) commercial meat while the other one is owned by the same guy that has the only slaughter house in this part of the state. I've made some little wellingtons with them a couple times, I think I have one in my freezer right now (drawback to having too many freezers...)
@scoreycorey33482 ай бұрын
How about a video on how to breakdown a shoulder clod?
@rrmerlin3402Ай бұрын
I second this video. Thanks to you I picked up 10lb pack @ $7.50 lb from the US foods chef store. It's fantastic, great taste tender and only a little bit of silver skin to remove on each one. will continue to buy.
@banksjohnson148425 күн бұрын
I also bought this and haven’t cut it up yet. Was it easy?
@rrmerlin340225 күн бұрын
@@banksjohnson1484 It's all silver skin removal, which requires good technique and is easy to learn. Took me 15-20 minutes to process the 12lb pack of 10 or so pieces and I just learned how to remove silver skin.
@tyronejoihnson7046Ай бұрын
In our restaurant we trim away the beef and cook and serve the silver skin, which is a delicacy.
@victorbenner5392 ай бұрын
Have you done a break down video of the clod? I would love to see what all comes from the clod. This being one cut plus the flat iron steak that I love so much and I don't believe it gets the amount of respect it deserves. Have a great day 🌤.
@centurione64892 ай бұрын
I used to buy it from the UF/IFAS shop when I was living in Florida. Best meat for carpaccio (raw) I EVER had.😋🤯
@heavyq2 ай бұрын
BRB calling my butcher shop to see if they can get me this cut.
@timjones30942 ай бұрын
Excellent product, lightly salt and peppered. On the grill
@SonicBoomC982 ай бұрын
I saw Mad Scientist smoking a Shoulder Cloud in a video the other day. I wish I lived a place I would get my hand on a Teres Major without ordering it
@tomlaureys1734Ай бұрын
Why would you cut off the fat!!!! That's the tasty part and that's where the energy comes from.
@TalletcАй бұрын
Its not a diet. Its a WOE.
@michaelpickard525213 күн бұрын
I grew up in a farming town and learned to butcher young, 10-12 yrs old. Mostly deer and cows, but expanded to pigs and sheep as an adult. Unfortunately, I never learned the secret cuts (tri-tip, hangers and teres major, until the last 10 yrs. Hangers and tri-tip went into burger and teres major stayed in the chuck. All three cuts have increased in price to the point where they are nearly as high as rib, NY, but they are better.Teres Major is flavorful, with an intense roast beefy flavor and fairly tender. Cooking method is more critical for TM. Because I don't want to hide the flavor, I only use salt, pepper and rub with fresh garlic. Grill or pan work, but if the TM is large and you use a pan, you may have to finish in the oven, Resting is super critical, a full 15 minutes, it is course grain and juicy, if you don't rest, you lose all the juices. Because you cross slice after cooking (like a london broil, my least favorite steak), I only go to 122 internal, after resting it will be 135 rare. Hangers are still my #1 by far, but teres major is in a tie with tri-tip, porterhouse, t-bone and rib. By the way, I put tenderloin/filet in my 3rd tier, due to lack of flavor.
@LoveyourLife-19702 ай бұрын
The lion diet is ONLY meat. The carnivore way of eating is at least 90% of nutrition coming from animal based foods. Eggs are a big staple for carnivores, but are not classified as meat. And most carnivores that I know (including myself), will eat between 4 to 5 eggs a day.
@yojiholmesproductions2 ай бұрын
Lion diet is only ruminant meat and salt and water and then carnivore diet is anything from an animal
@matthewharvey9779Ай бұрын
Yes indeed. My wife and I as we have continued this carnivore journey have gone closer to Lion OMAD. I still love my eggs and bacon, and really loving Beef Ribs. Much less of taste for chicken or other pork
@esther.f.g2 ай бұрын
It could be a good idea to show a picture of a cow and point the cut your are referring to in each video
@nadnavlis2402 ай бұрын
No meat is cheap these days.
@mixedmediaartgirl3002 ай бұрын
I can still find top and bottom round at $3.49 a pound on sale and then stock up. Often I use it to make jerky.
@Truckngirl2 ай бұрын
Live Cattle 1.83 USD per lb. Have you ever felt you've been cheated?
@isoldelippens66702 ай бұрын
See if your store has discount bins. I check them all the time. Just bought duroc pork today…it is delicious and on clearance and the date is still good but making it tomorrow because the sell by date is coming right up. I found out how delicious duroc pork was by getting it from the discount bin. I don’t buy any other pork now except for ground if I need it.
@haciendaadelia52782 ай бұрын
Publix had whole top sirloin for 4.99 last week.
@JoshuaKevinPerry2 ай бұрын
Chicken is under 2.99 a lb
@gotmama22 ай бұрын
How would this cut cook if we didn't trim the fat off (just trim the silverskin)? We carnivores want ALL of the fat, LOL! I go to the butcher to buy fat trimmings so I can cook them up in the air fryer!
@scottmcneill63332 ай бұрын
Ummmm pretty sure you did this one before cuz I've bought those like 8 times since I watched the video. Lol Keep em coming bro!!
@wallingj682 ай бұрын
He did as we did the same as you. But now it's aimed at carnivore dieters, so... more power to him!
@scottmcneill63332 ай бұрын
@@wallingj68 Amen!
@gsts3792 ай бұрын
Good flavor? Tender? How much fat?
@scottmcneill63332 ай бұрын
@@gsts379 Very low fat, amazingly tender and the flavor is great even though the fat content is low. I always remove the silver skin which doesn't take too long. A nice dusting of your favorite spice blend or just salt, pepper, and granulated garlic is the best way for me. Make them that way first and then change it to your liking. Hope you get some soon.
@jonathanrabidou3562 ай бұрын
I plan on going to the GFS store tomorrow and buying a cryovac of them
@jameswhittington23182 ай бұрын
Carnivores don’t only eat meat. We eat other animal products like eggs, fish, chicken, butter, etc
@LVQ-so5thАй бұрын
Please look-up the definition of meat. Fish and chicken are meats.
@CoryHobbs21782 ай бұрын
Carnivore checking in. Ribeye and bacon omelet for breakfast. Ribeye for dinner. But with living costs going up, switching to ground beef and bacon omelette lol
@Syeleiswatching2 ай бұрын
another carnivore here, to save money I eat lots of chuck steaks, ribeyes for special occasions. beef bacon and eggs for breakfast.
@Wicked_Weavile08082 ай бұрын
I have a question, can you eat dairy products on a carnivore diet?
@Syeleiswatching2 ай бұрын
@@Wicked_Weavile0808 there's 3 basic carnivore diets I know of 1. Lion diet: salt, water, and meat from ruminant animals, including cows, sheep, and deer Only (no dairy) 2. Carnivore: Any meat and products from animals, dairy included. And 3. Animal based: same as 2 but add fresh fruit and honey.
@Wicked_Weavile08082 ай бұрын
@@Syeleiswatching Thank you
@wadereynoldsgm2 ай бұрын
@@SyeleiswatchingI'm a 2 without diary. I'll do lion once a can find a reliable source of beef fat in high enough quantity. I eat beef, bacon and eggs with salt and water.
@k1llerdir2 ай бұрын
My chamber vac is Meatyourmaker oilless pump. It really does a great job on almost everything. The only things I have trouble sealing is trimmed packer brisket, 8"+ long and plus roasts. I really like not having to add oil for upkeep of the machine. Also I really like their 16" External Vacuum Sealer.
@LVQ-so5thАй бұрын
These "cheap" cuts don't stay cheap once everyone finds out about them.
@EricBadiere2 ай бұрын
You're doing the Lord's work!
@cs7717Ай бұрын
$14.99/lb for the package you showed. Ouch! Too rich for my blood. 😢
@markbelcher2972Ай бұрын
Our town got a US Foods Chef’s Store last week and I went in for the first time yesterday. I saw this, but didn’t know what it was. Now I do and I will be buying some and dividing it up into individual pieces for freezing. I used your link/code and ordered the WeVac, as my Foodsaver sealer seems to be failing steadily these days. As soon as it arrives, I’ll be picking up a pack or two of this meat as well as cutting up a ribeye primal that’s currently dry-aging in my spare fridge. Great video - thanks for this. Question: do you save all those trimmings and make ground beef? If so, do you include the silver-skin in the grind or just pitch that (or feed to the dog)? I’ve been saving trimmings myself, but keeping silver-skin separate until I find out whether it is palatable in ground beef.
@NicolasSchneider-x6q2 ай бұрын
I'm looking allover could you make a buffalo special
@NathanElleryАй бұрын
Carnivores will keep the fat on. I fry the silver bits separately (& fatty bits) and they become a nice chewey bit.
@patrickaherne35982 ай бұрын
The chamber vacuum sealers work SO much better than the bar type ones.
@InLawsAttic2 ай бұрын
A little confused, is the flat iron part of the terrace major? Will be buying your recommended knife. Thanks, great videos, very helpful.
@phil2young2 ай бұрын
I love tri tip, how do they compare?
@JSFGuy2 ай бұрын
Haha I just picked up some beef like right now.
@aliawells2 ай бұрын
We eat eggs, fish and other animals than just beef. I love neck and armpit ground. lol
@ericwallen2 ай бұрын
How about teaching us to break down a shoulder CLOD, I have been hearing about this primal and that could be a great vid. Some are cooking the whole CLOD as a cheaper brisket.
@scmattsonАй бұрын
picked up a pack at Chef's Store, got them all cleaned up and cooking tonight - "filet minion" style
@33MattyIce__2 ай бұрын
I saw cow cheek the other day. Look fatty and juicy. Didn't want to buy it from that particular store tho because most of their meets are not of the greatest quality. I was just there for the 73% fat ground beef that comes in the tubular plastic packaging... anyway, called some local meat shops and one said they carry ze cheeks for $7/lb... I'll be grabbing some cheeks in the near future!!
@MrDoneboy2 ай бұрын
Can't wait for the next one, BW!
@FlourEggsYeast2 ай бұрын
cheap is good
@jamesstephenson45442 ай бұрын
Can you get this cut at major stores like Kroger or Walmart?
@kimdawcatgirlАй бұрын
Im eating a grilled chuck steak as i watch this! $7.99 a pound!
@johnford10432 ай бұрын
Great video!
@rob409BOI2 ай бұрын
I ran into a "whole top loin" today at Costco and they had "New York " in parentheses. Is that where ny strips come from or were they trying to get over? It was 9 bucks and change a #
@undisgraziato2 ай бұрын
I know you’re not in New York when your butcher shop is called NY Butcher 😂
@MetahumanDave2.02 ай бұрын
Why do you ignore the Sierra steak from the chuck roll?
@AndreaShink2 ай бұрын
looks like what is called Oyster steak in my kosher butcher shops. does that make sense?? it likely comes from the shoulder, and I think only two per animal...?
@countysecession2 ай бұрын
I've watched 3 of your videos on the teres major and it comes in a huge chunk of meat. Then, all of a sudden this little piece of meat is on your cutting board. Could you show how you get that off that big chunk?
@88KeysIdaho2 ай бұрын
I think the pak he's buying contains multiple Teres Majors only. They've already been separated from the clot.
@countysecession2 ай бұрын
@@88KeysIdaho Thank you!
@arlenewitt248Ай бұрын
My butcher calls it a shoulder filet.
@LennyJankins2 ай бұрын
10/10
@MH-TeslaАй бұрын
Why are you cutting off the fat?
@Kimzworld12 ай бұрын
FYI the Carnivore is NOT about how tender the meat is... It's about how much fat the meat :)
@toni4729Ай бұрын
Sorry pal, the carnivore diet really means "animal produce" and can (of course) include fish and dairy, not to mention eggs. Nothing wrong with a good bit of salmon.
@973C82 ай бұрын
carnivores wouldn't trim the fat.
@uprebel51502 ай бұрын
We have the meats !!!
@FamilyManMovingАй бұрын
Cheap? The only place you'll find this cut is a boutique butcher. Otherwise it goes into ground chuck.
@Adreno23421Ай бұрын
14.99 the pound is not 6 to 9 dollars per pound.
@KWILSONkmwaf2 ай бұрын
😀
@IMOO18962 ай бұрын
Never heard of the cut you’re talking about
@stevenhornostaj56762 ай бұрын
Clodhammer???
@saranprincessАй бұрын
I think most carnivores would leave the fat .
@funnygaming26722 ай бұрын
carnivore diet means minimum 70% of your food is meat or animals' products or other if you they are keto /carnivore ...I'm on the lion diet because of allergies (5 years on the lion diet) but can eat maple and orange in small quantities but still cause me inflammation. basically, it my dessert or treat i can tolerate to some extend ...
@Robnord125 күн бұрын
Carnivore here. It hurt my brain seeing you trim off the fat. That's what folks who don't understand nutrition or go with 50 year old health advice do.
@mjones1122Ай бұрын
someone on the carnivore diet would eat the entire thing, plus the fat.
@pamelawoodall58912 ай бұрын
6 to 9 $ per pound is not cheap. People nowadays can’t afford it.
@pandorauser41842 ай бұрын
Just like the chuck steak, another cut that is unobtainium. Why bother?
@SaintTrinianzАй бұрын
Init cute? It's a beef nugget...
@MelaniaT-r6mАй бұрын
Going carnivore is cheaper and less torturous than gastric sleeve bypass. The regimen they have you on after the bypass is ABSOLUTELY MISERABLE! With carnivore you can eat all you want and actually start to naturally lose your appetite.
@geoffmckenzie26082 ай бұрын
OMGosh! 5½ minutes and no cooking. Then an advertisement. I sooooooooo want to see food! 8½ minutes, still no food. Now we are watching yet another ad for a vacuum sealer? Yay! Now that I salivated for a cooked teres major... it was just an ad. How do I cook it? What do I pair it with? You lost me, bro.
@jasongooden917Ай бұрын
don't toss out the fat if you are carnivore
@CatiliethАй бұрын
Why in the world would you cut the fat off the meat.? Half the flavor just got cut off!!
@biggiebaby35412 ай бұрын
Yeah, they're just so tiny.
@mljones992 ай бұрын
Had to shake my head at some of the misinformation here.
@mediocreman22 ай бұрын
Then go ahead and clear it up so people can know it instead of being vague as heck.
@ivettesantana4319Ай бұрын
is not meat for everything. you only eat once or twice or dont
@m.maclean8911Ай бұрын
I am on a high fat diet - can you send me all that delicious fat you are removing? 😊
@yukoncornelius86692 ай бұрын
You need some practice with your cutting skills buddy... just saying... and that knife is embarrassing. Just so you know...
@Moco925Ай бұрын
Great another steak once a secret and cheap will now be $20+ a pound
@Graciel-po5ws2 ай бұрын
You want the fat on a carnivore diet. Don't trim it off!
@JonO3879 күн бұрын
Not enough fat. This is terrible for carnivore. I got one. It was ok.