I Let A Butcher Pick My Dinner

[@mahinhannan595]

Kate's like "Freedom at the back, executive in the front, and expertise all around"

[@katherineb9203]

For real, where do I buy that dress? So pretty.

[@robinesak7819]

Omg, that's my cousin! Katie is my first cousin on my mom's side. I didn't even know she was going to be on here! My six degrees of separation. Ooh, do I have a Bacon number now??

[@tushyampanchal9834]

That's so cool. Lucky

[@faberfamily8637]

No, you just have bacon. Very, very good bacon. 😀

[@JustViperz]

Baconnn 😁🤣

[@vyluvsyou]

she's so pretty, i love her hair and eyes

[@HentaiCheaters]

Does your cousin have a phone number

[@evilmissmunchkin]

Western Daughters seems like such a lovely and thoughtful business! Kate talked about everything with so much passion and knowledge!!! Sounds like it’d be an amazing place to have in the neighborhood. What an awesome way to highlight a local business!!

[@FlagCutie]

Indeed! I absolutely enjoy people who are this passionate about their interests. Gets me pumped up about subjects I normally don't give a second thought about.

[@Azizahfm]

Exactly what i thought!!!!! She really has this vibe to make people feel less anxious about going to the store not knowing what to get.

[@robinesak7819]

She and her husband Josh worked under a humane butcher for over a year before sourcing and opening their shop. Katie even got my aunt to try a pig's eyeball (an experience she says she's glad she had and hopes never to do again)! 😂

[@GuruVlk]

It really seems nice , but i dont know if i want to pay 14 usd per portion which i need to cook at home myself :)

[@nelsonhu3926]

Can anyone recommend a similar butcher in Perth Western Australia?

[@napier9979]

The shirt Kate is wearing is goooorgeous

[@athmaid]

And her hair so vibrant. She's really gorgeous imho

[@jpachu16]

I love the back

[@andrewandrewandrewandrewandrew]

I just moved to Denver a couple of months ago, and Western Daughters is on my way home from work. I can't wait to check them out! Thanks, Inga!

[@mikejackson2228]

Western Daughters, at my butcher shop we did a monthly highlight where we would take something like duck or lamb heritage pig, and do a cutting and cooking showcase for our clients. That item would be our monthly special. It was insanely fun and really brought the community together.

[@nabaona]

that would be so interesting! It opens room for people to explore with different kinds of meat

[@scotchrobbins]

I would go out of my way to shop somewhere that did cool promotions like that.

[@samg461a]

I wish I could support local farmers like this but those price tags are so high (and for good reason!). It’s expensive to produce good quality meat like this and I just can’t afford it. Hopefully one day I’ll have a budget for high quality meat like this but for now, I just can’t.

[@seanoborn692]

yeah it may be expensive and for good reason but you can do a high quality meal with a low budget and a few tricks

[@johnnyliu7105]

yeah its nice and all but god damn, even the freaking chicken is expensive.

[@EmeraldAxel]

yes, it's definitely the responsibility of those who can afford it to buy more responsibly-sourced meat so eventually more people will produce it, its price will drop, and more people overall will be able to afford it

[@32fps]

Well also look at it this way--meat really shouldn't be a staple part of your diet, or at least it doesn't have to be (we won't get into different *chosen* diets or native diets which is a whole different ballgame) but for the average person eating meat all the time isn't necessary. So you can totally buy these meats/support them when you can and that be the only meat in your diet, whether it's once a week or once or month (or once every few months!). And of course look into meals that last longer and freeze well. Or just treat yourself. Don't deny yourself because society insists every meal should include meat!

[@johnnyliu7105]

@@32fps true, but I just love meat. Not saying it as a way to pick a fight, just saying it like it is for me, at least 95% of my meals growing up had meat.

[@emilyn4131]

This flowchart decision making process is awesome! Most of the time we don't even know where to begin asking and this makes it straightforward and informational!

[@TheMaryWriter]

Btw, the dressing in the greenish bottle behind Inga's right shoulder when she's in Western Daughter is really great when worked with the Pasta al Pomodoro 2.0 recipe Andrew cooked in the 20lbs of tomato video. The dressing is the Primal Kitchen Greek Vinaigrette & Marinade made with avocado oil. I made the recipe using fresh cherry and grape tomatoes from my garden, a bit of olive oil, and the dressing, and it was absolutely divine. (I have a restricted diet and severed it with chickpea noodles, which is a great option for the other gluten-free folks out there.)

[@ThatAsianMoment]

For those in the Denver-Boulder area that are interested in locally sourced meat but don’t have the funds to visit your local butcher every weekend, consider looking up local farms with a CSA program! You pay a flat fee for a years worth of meat. Although the upfront cost is pricy, when split between friends/family it’s very affordable. Also, they change up what you receive every month! I’ve seen everything from beef and bison, to quail and rabbit around fall/winter time.

[@hannahmarten8575]

Are there any farms that you recommend?

[@johngo3715]

I love this! The way Western Daughters asked Inga about what she wanted reminds me of how good cocktail bars would ask you what you want.

[@meat_loves_wasabi]

What a nice looking shop with so much variety to choose from …a good place to chill on a Saturday morning planning for a delicious dinner

[@זוארץזורמת-גן]

5:32 tieing it has nothing to do with the juices staying inside, it's mainly to create a uniform size to the roast that will help reduce the chances of parts overcooking while others stay raw

[@Bacciagalupe]

Dang, if all businesses operated this way, and cared this much for the customer. Let's start with determining the goal based on what you like and are looking to do, then we'll reverse engineer how to get there. That's how you wind up with the right service/product for you, even if it's something you otherwise wouldn't have known to ask for!!!

[@johnnyliu7105]

yeah no freaking way, only a tiny percentage of people could afford that meat for daily meals.

[@Bacciagalupe]

@@johnnyliu7105 Agree. For the record, I was talking about customer service, not meat

[@falsenames]

@@johnnyliu7105 I used to live near a relatively inexpensive butcher shop that was run by a guy that learned the trade in Bavaria, Germany. Super friendly and helpfully answering nearly any question you could possibly have. Back when I couldn't afford the good cuts of meat, he would tell me how to make the best out of what I could afford. You don't need the crazy good stuff, just the knowhow for making a well cut piece of meat into a great meal. He locked down my business until he retired by making everyone get the most out of their money.

[@phichau90]

Always support ur local butchers. Good quality meat. A bit expensive but worth the money.

[@nikhat_shaikh]

So much opposite than india....here local butcher is cheaper than what you get online or in super markets 😅😅

[@nisse7292]

I dont think you should go to your butcher to "support". My butcher got superb meat in every meat category, its great. Its like the step of buying frozen food from store food

[@fleuttre4510]

@@nisse7292 u should support because its a hard job and also most of them have to close because of people eating a lot of fast food

[@nisse7292]

@@fleuttre4510 I go to my butcher since he is great, not to support someone. I mean, everyone who makes their own food should know their local butcher, its just quality and knowledge about your resources and ingredients

[@leyadil]

@@nisse7292 Support means buy and keep their business going not verbal support.

[@l.m.5974]

Watching this in bed one year later with a rumbling stomach and a newfound inspiration to visit a butcher for the first time. Beautiful cooking, Inga. Edit: Also touched by Kate's patience. She represented Western Daughters awesomely!

[@mooninmycup6954]

love their hand gestures that are almost mirroring each other

[@ashleyanderson9581]

I LOVE going to butcher shops. There is nothing like getting to know your butcher because not only do you learn a lot, but they learn a lot about you. They know what you like and what to recommend. Plus, it always feels good when the pass you a sample of free jerky ;)

[@wanderingfinds2268]

Ooooh when I have left over beef bourguignon I reduce the sauce, mash some of the veggie and cut the meat into smaller cubes before stuffing it in a pie and topping it with puff pastry. It's also good if you stuff it in bread dough and bake it like little beef baos

[@PixelRuzt]

If this was my butcher. I'd let the butcher pick all my meals!

[@princ3sstofu]

The way Inga describes food is just the most amazing thing

[@sanskrititrivedy5255]

All I can say is Inga us super talented. She has a logic behind each ingredient.

[@jacksontorres1001]

Just found out this is in my city! Can’t wait to check them out.

[@brent6565]

I love your passion in explaining not just what you are cooking, but why and how. Well done!!!! 😁

[@suzaynnschick158]

Among my favorite dinners: Beef steak, potatoes cooked intelliegently and bitter greens!

[@alfredsamuel5200]

Is it just me or every Saturday I just wait for a A.T.E. video with inga ❤️. And she looks so beautiful in that cute shirt ❤️

[@alfredsamuel5200]

@@nohome170 Omg! That is so true. I think about all the time

[@curiouscatlabinc5035]

That looks sooo ... edible! The whole video! I used to work in a little shop just like that where we also sold cheese and some other dairy products, vegetables, and a few other things. I learned A LOT about food and meat in particualr but also a lot about life in general. Great job but I had even greater plans. I love those shops though as they bring back all those memories! And it's REAL FOOD, damn it! Great video! Can I thumb it up twice? :D

[@elainekan4209]

Where was this little shop? :o I love your story!

[@curiouscatlabinc5035]

@@elainekan4209 In Sweden a few decades ago! :)

[@allyesteban26]

i love how you showed what you do with your leftovers 🤍

[@aditisaha8190]

unrelated, but the fact that inga's using a virtual background during the conversation about the butcher shop is amusing

[@no_one01-5]

I just love it, when people talk about their profession with such passion.

[@papiyapatel5837]

Loved the verbal flow chart conversation, made it so much more understandable !

[@rosered130]

How is nobody talking about Inga's skin? She is glowing in that video 😍

[@ead1017]

WOW. One of the most striking things in the beginning of the video are the extremely reasonable prices in a specialized butcher shop!!

[@blacklash2258]

As a Colorado native, I can say that is a great butcher shop! Oddly, I've never been to an Asian butcher shop; despite being 50% Filipino. They're hard to find in Northern CO.

[@melinalim5580]

Most Asian places will be in the Aurora area.

[@blacklash2258]

@@melinalim5580 There was some in Thorton and Broomfield, but it's been over 10 years. Thanks for the update.

[@silverfoxes65]

I highly recommend the reverse sear method for cooking your steaks. Now for the magic ingredient, alaea Hawaiian salt liberally spread on the steak before cooking. Hope you enjoy. I usually take the steak on the slow cook portion to 123 degrees Fahrenheit.

[@freestinje]

She mentioned that that's how she usually cooks her steaks

[@KS-xk2so]

I live and die by the cast iron pan, butter baste style. I've done reverse sear before, and it definitely works well for edge to edge medium rare, but I honestly like a bit of a gradient, and the crust is so damn good with pan sear. I think each method has its pros and cons, just depends on which parts of a steak are most important to each person.

[@junoripy]

Your selection of plates and plating skills are always on point and it's so satisfying to watch :)

[@baboo9736]

This was a cool video. Western daughters seems like a great business. Also, your reaction to the hand-steak method was so adorable :D

[@Dr_Monitor]

I'm 100% trying your method of making pot roast, Inga. It's kind of a staple for my family on Fridays, the only difference is the cut of meat we use, which is brisket. Definitely trying it as soon as I can.

[@shellyJaaaay]

Yessss! Learned a lot of good tips. Please share that red sauce recipe you referred to!

[@MJ.unplugged]

Inga, if you do the chuck roast again, try to have it with Malabar or Kerala Paratha (south indian flatbread) it will be a great accompaniment

[@oliviab1049]

I hope y’all know this is more than just entertainment-I come here for recipes. The cast iron series from way back has been a fav

[@unbiasly]

I think having a woman as your butcher seems way more welcoming… meats and knowledge around meats seem to be geared towards men and it’s intimidating. Like going to the gym to do weights and seeing all the juiceheads. Weights and exercise is for everyone but it always seems to be veiled in a male dominant space

[@acolytexephos569]

the butcher gave you the therapy session nobody knew they needed

[@evapunk333]

I've tried the palm thing but it doesn't work that well with a fatty steak like kobe or just anything that is well marbled. I've messed up some steaks because they were so fatty and could not tell how done they were because they were still really soft at medium or medium well.

[@zrobeast]

I was about to comment that I’ve heard (I think it was from an Adam Ragusea video) the palm doneness trick is heavily flawed between the fact that not everyone’s palm is the same, and not every steak/cut of meat is the same. I’m sure it works okay-ish for a lot of people and steaks (especially ones you buy at Walmart or wherever), but I’d rather use experience and an instant read thermometer to check doneness.

[@neongooroo]

@@zrobeast Adam Ragusea speaking facts

[@Shoddragon]

things like the palm doneness trick are more of a TV chef myth done for the cameras than real cooking advice. Go to any high end kitchen and you'll find people cooking things sous vide or using instant read thermometers to ensure proper doneness precisely because the palm trick doesn't.... really work.

[@KS-xk2so]

The palm thing is a decent overall trick for people who aren't cooking steak often. Ultimately, if you're working with high quality beef and don't want to leave it to chance, a meat thermometer is the ONLY guaranteed method.

[@amandalouise_]

I remember learning that temperature doneness thumb muscle trick when I was working at a steakhouse as a waitress & thinking it was so cool! Awesome that you were able to learn the same technique from a butcher!!

[@spzaruba5089]

Non corporate pasture raised meats from the farmers. Wall to wall flavor.

[@travelerlost2699]

I love that you included so,etching we could do with the leftovers!!! You guys should do a couple episodes about leftover recipes....

[@PandorasFunBox]

When I say, "I just got back from Denver and I got some things.." I usually mean something else. 😅

[@phillipfitzsimons9723]

Right On Bro ! Eer Try This !

[@ryannovel8892]

Well yes... Cutest KZbin cooking personality. Period.

[@debbieebbiebobebbie]

That pot roast with egg noodles and sour cream… omg *chef kiss*

[@bribart402]

surprised there aren't a bunch of people drooling in the hallway near her door smelling all the good food she cook😎🤣😁😍

[@mintiwolff]

just watched this vid and looked at the website wondering where the butcher would be and was so surprised to see that its in my state and that at my old house it was 8 minutes walking distance! will defenitely go try to visit and see what I might get! really great video too :)

[@Citizen.54]

I'm genuinely impressed by everything I learned. Great video, very knowledgeable.

[@jreev335]

This was very well done. Thank you!

[@crimsonraen]

Thanks for the video, Inga! Those meals all look delicious!

[@pepperdotph]

the chuck roast looks wonderful!

[@robertschwartz4810]

It's very difficult to find a real butcher these days. My local supermarket is clueless as to the most basic requests (like tying up a roast).

[@johnnyliu7105]

yeah but at least we could pay for it without being bummed about how much it cost.

[@mandywaynick8725]

I feel you I don't have a butcher nearby

[@svlagonda7417]

Great video. That butcher shop looks fantastic.

[@sb_dunk]

Omg, that's my niece! Inga is my sister's daughter. I had no idea she featured regularly on this channel! My claim to fame. Ooh is this my fifteen minutes of fame??

[@darkerthanblackk1]

Pot roast birria is the bessssstttt or carmalize the sauce and crisp up the meat and make amazingly gooey quesadillas…

[@darkerthanblackk1]

Every time someone likes this, I get a notification and it makes me soooo hungry all over again 🤤 🤤

[@miguelmercado1097]

rice with the chuck dish should be awesome

[@spaceships.s]

I love her passion

[@delephantz]

only in the first half of the video, but so far this conversation is super fun

[@leyadil]

I really enjoyed the butcher-buying segment 🥩

[@celitacantrill10]

Looks yummy Inga. Have a great weekend.

[@nonnidreams]

Learned to re-appreciate a butcher shop. After years of superstores or markets. I rarely go to the Korean one, since it can be pricey. And recently finally got the grade A5 Wagyu, at a hard to find, Japanese butcher shop. Was somewhat familiar with a butcher shop, with been born and my elementary school childhood years in Argentina. Work at a small farm market, they sell their own Black Angus, which is America’s Wagyu. Learned a lot about some cuts. And there are different names to similar cuts, might just be slightly different in specifics maybe. So many names. Can get confusing. And not everyone knows which names are for which parts of the cow, so, can be more confusing when customers also don’t know, and I only know some info. And some parts are cut differently, too. To make each cut, to boot. So sometimes I feel like argh~ But can only express it on the inside and ask my bosses by phone. Still learning from her, some bits of info I forget till I use them enough times, when selling the beef. Thankfully, a good butcher knows a lot. And takes time to explain. Loved this video for the butcher lady explaining the most, as well as the good home cooking tips from Inga. And usual quality content about good ingredients. I also, reuse leftovers for another meal making.

[@hondurasalldai]

Oh man I just fell in love with Kate with her knowledge passion profession and looks 😂

[@coopers1716]

I know I'm being too literal, but when she says she "found" the carrots I like to imagine she was just getting out of her car one day and spotted a bag of carrots on the ground.

[@leephillips2837]

this is awesome. I would love to know about the sausages you brought back. Looks like there were some interesting ones in the case.

[@syazamuzini3299]

The part about airport security reminded me of the time when I had unwittingly brought hot curry from singapore to brunei. My cousins bought murtabak for my mom, so I thought that was the cause of the heat. It was only until I reached home when I passed it off to my mom did we realize the hot liquid gold that came with it 😅

[@LinmeisterJr]

So one thing I need to just make clear, there is no sugar in the meat (5:47). I genuinely don't get the idea as to where she pulled sugar from meat. Unless you explicitly add sugar, there's no sugar.

[@deppfan167]

i think she confused carmalizing with the maillard reaction

[@LinmeisterJr]

@@deppfan167 Extremely likely, but the fact that the editor let it through makes me question how much they really know about cooking. It's one thing to eat and express what something tastes like etc... But it's another to actually know the the cause and effects of the cooking process ie. the maillard reaction. I might be nit picking, but small issues like that can be fixed with a quick voice over.

[@somnamla]

That first dish looks like an umami flavor bomb

[@rylie4282]

I’m from Colorado this is cool!!

[@lauren148148]

In Australia its very common to use butchers. I buy some meat at the supermarket and some at the butchers. Depends on the meat. Definitely not scary or intimidating

[@Quizoxy]

Besides pasta, possible to use the left over as pie fillings?

[@pointerish]

Sounds interesting. That's what's nice about it. You can get creative!

[@zzyy666]

yes!! but i cooked/reduced the soup/stew first to prevent the pie from going soggy!

[@alexissyhavong1358]

Already decided that the pot roast pasta is my next meal

[@ellabayldon2610]

Although can I say you are a great cook and that pot roast dish looks delicious

[@Sageater]

Inga, how do you always get that nice cloudy day type lighting in your videos? Makes all the food and cooking feel so cozy 🤤

[@bankerdave888]

Can't say that I've ever had $27/LB anything before! 🤣🤣🤣

[@ju_sakura]

YES my daily happiness has arrived

[@heperspires]

The flat iron steak and the done sides looks so goooooood (!!!)

[@DZY49er]

I love inga!!

[@blueberrymonday]

Inga I would love it if you did a full day of vegan meals!! maybe highlighting different areas of the world through vegan food :)

[@Kberly]

lately ive been using banana peppers/pepperchinis in my chuck roast, comes out SUPER tender.

[@den_525]

Good tip for flat iron steak... slice it AGAINST the grain. It's give it a much better texture when eating.

[@vesperpool]

Idk why but at the end of the video, my brain almost expected inga to make a beef dessert 😂😂😂😂😂

[@jannatnaimamunmun2367]

The butcher seemed to me like that red lady in GOT..

[@desertlover12]

Girl don’t be shy with the fork! Get in there!!!!

[@shivsengupta5758]

I hope the butcher doesn't butcher Inga's meals . He he he

[@xinyulok6328]

Im simultaneously impressed at this joke yet disappointed that I laughed at it

[@sebas6pi7]

Love the idea of time as a secret ingredient!

[@teddymartinii1979]

I love flat iron steak. I do have to say the prices at Western Daughters looked crazy, especially for the cuts I consider the "cheaper cuts."

[@lingcod]

yeah, US Wagyu is probably a better buy at that point. the butcher shop had nice vibes though so maybe if one is into that then it makes sense

[@babyhuey6342]

That's the difference between grass-fed and corn-fed feedlot commodity beef.

[@Shoddragon]

I think judging by the prices, this Butcher shop probably services a more... affluent neighborhood. They are allowed to do so of course but it does provide a bit of an awkward situation when videos like this are like "DON'T BE AFRAID TO GO TO YOUR LOCAL BUTCHER!" and the first thing we see is chicken breast for $11 a pound lmao.

[@ellabayldon2610]

I mean all the dishes look so good

[@alliethepotato3209]

I too let a butch pick my meals sometimes ☺️ I love her with all my heart 😍

[@tubbymontana7090]

Only human I’ve seen that resembles a puppy she’s to cute 😾 I can’t resist

[@Tenshi6Tantou6Rei]

lol I didn't know other people also did this, day 1 stew into days 2-3 pasta, ramen, and scrambled eggs

[@pippywondergirl]

i love her voice

[@manchest100]

The owner is giving off Aloy from HZD kinda vibes. Noice.

[@fayesmahabub5086]

The pot roast would be very good with even rice or mashed potatoes 😋

[@kade6952]

love how this is BuzzFeed's attempt to keep their food content alive

[@abitofrandom2789]

Cast Iron is definitely the way to go for a good steak. I live in a small country town and the butcher is absolutely the way to go.