The $1,000 Beefchetta (that changed my life)

Today we took on what is quite easily the largest and most intimidating cut of beef that has ever entered my kitchen. With the ribeye, short ribs, skirt steaks and navel still attached, my goal was to turn this entire section of a cow into the ultimate beefchetta. I made a game time decision to also cook a giant rack of ribs - this was truly a supersized experience!
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FILMED BY
Sophia Greb / sophiagreb
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#beefchetta #grilling #ribeye #mediumrare #porchetta #newrecipe #inovative

[@eldibs]

All the butchers I've ever met love beef, so I'm not surprised they were so happy to help you out.

[@MaxtheMeatGuy]

Agree! These people are some of the best I’ve met (prospect butcher in Brooklyn NY)

[@DrSpidey.999]

​@@MaxtheMeatGuy will you come to India. the ultimate vegetarian heaven 😋

[@JakeLovesSteak]

​@@DrSpidey.999one man's heaven is another man's hell.

[@creatormanualdarytendotmve4748]

​@@MaxtheMeatGuy I have a confession to make🥺. Even though I'm vegetarian 🌱 I think about you in my shower🥵

[@eldibs]

@@MaxtheMeatGuy They're only skilled, friendly, helpful, and passionate. Why would you think they're the best (he asked with all the obvious sarcasm in his bones)?

[@MC-ph4jc]

“There’s a reason I’m Max the meat guy, not Max the freaking vegetable guy,” 😂

[@akhsanarrazi7825]

Vegetable taste like sad

[@popsmaellard725]

lmao

[@ALPHA-nn2ko]

@@akhsanarrazi7825 agreed

[@andy56duky]

That vegan teacher: Gordon Ramsay: *screaming at that vegan teacher* you fucking donut!

[@HoesLoveCoCo]

@@andy56duky 🤡

[@alexhndr]

Giving the leftover for the Fire Dept is Wholesome AF *For the amount of work they do, they deserved a great treat once in a while*

[@SaltExarch]

I agree, and I like how he didn't make it a huge on-camera spectacle. I know a lot of other content creators (even well-meaning ones) who would play it up for content and clout, and it can often give a bit of an "artificial" feel to what would otherwise be a genuine act of kindness. With Max it was just handing over a bag full of amazing food to the guy and walking away. Mad props to that!

[@leeminh2401]

I'd actually pay $1000 for this instead of a small piece of Wagyu that cost the same haha

[@popsmaellard725]

Sometimes Wagyu may not be worth it. Lol

[@wyn0342]

Exactly!!

[@dongueW]

Facts!!!!

[@prodigypenn]

Depending on the wagyu, $1000 will get you alotmore than just a small piece. You could probably get a smaller full rib eye section for that price, or if you are getting a more expensive wagyu, about a 3lb roast

[@Largentina.]

Are you buying wagyu from the wrong prices store or something?

[@andy_cooks]

This is stunning mate!

[@jumblefumble]

Hey andy i watch ur shorts they are great and I love them even thou i am a vegetarian

[@allenxdthesixth777]

It is unbelievable

[@rysupastar718]

COLLAB!!!

[@LawAndBedlum]

I demand a crossover

[@00_GoldenEye]

We need a collab. Now

[@taccosnachos]

You managed to make something guga hasn't even done. 👏👏👏

[@wyn0342]

I discovered Max while watching Guga. Max is in a class all by himself with this one for sure. I love watching his creations. I love his attention to the meat! I had the same reaction as his sister when he cut in to the Beef😂😂

[@danaabernathy1399]

Eater's channel actually did it a few years back, im not sure why guga never actually attempted it nor did any other channels

[@TheWingus]

@@danaabernathy1399 Yeah the B&B from The Meathook in NYC did this on their show Prime Time. They probably never attempted it because it's a colossal pain in the ass to have to hand butcher an entire strip loin

[@thelocust619]

Guga would dry age it. Probably have to vacuum seal the thing with a tarp.

[@Cloudyqueso]

Max, I remember when I was very critical of your recipes and cooking shorts. Today I can say I really look up to you and your content and what your do. With how heavily saturated KZbin is with chefs, I don't really feel that way with many. I wish one day I could work and learn with ya, maybe make some tacos and make it a day. Keep at it max, you're a great guy doing great things.

[@MaxtheMeatGuy]

Really appreciate hearing that, thank you!

[@shahzebshahazad4534]

Mate that looks sooo good its absolutly amazing

[@MaxtheMeatGuy]

🙏

[@smokestation]

hi

[@lorech.8326]

It’s really cool that you’re shouting out the butchers not only in the video but in the comments as well. You love to see it

[@MrTabletTrash]

I’m sure that cow is looking at you from the afterlife like “… worth it.” 😂

[@sebastiendube9487]

Max isn't just a chef, he knows the anatomy of what he cooks!

[@poporiporo]

Max, the meat surgeon

[@R.J0701]

Max….. you can’t do this to me……. It looks SOOOO GOOOD 🤤🤤🤤🤤

[@DreamTeam9801]

Agree with you 🤝🏽

[@user-ej9yo2nq6k]

Bro didn’t even watch the video

[@R.J0701]

@@user-ej9yo2nq6k first off, I didn’t watch the entire thing when I posted the comment, but then finished it. Second, the cut of meat looked delicious.

[@JamesPlaysGames-tm5oe]

@@R.J0701 That is what he meant when he said you did not watch the entire video

[@R.J0701]

@@JamesPlaysGames-tm5oe no I know but he thinks that I meant that the finished meat looked good, meaning that I was just saying it because I didn’t finish it. I was saying that the raw mean looked good

[@monroerobbins7551]

I dunno why, but whenever I watch this channel, it just makes me appreciate my midnight sandwich even more, and has definitely made me start appreciating flavor more, including seasoning complexities, texture, and how there’s so many things that can make a dish delicious. And it’s definitely made my midnight snacking time more enjoyable, and my cooking has slowly become more complex with my watching your content. Thank you for all you do, mate, and thank you for not wasting food. :)

[@djarnelllim7299]

I think prime time from eater also did something like this still a treat to see something so primal elevated with technique, yummyyyy

[@BlissBlisss]

Currently binging your videos at 1AM PST; i am now a fan/follower & addicted! Inspiring actually

[@profarmer9388]

That is one massive steak and that is a glorious rack of ribs

[@13c11a]

It was great to see you giving gifts of food. And the whole preparation was amazing.

[@user-vy1ie8my5h]

Absolutely insane!!! Looked phenomenal!. thanks for sharing Max, learned so much from your videos. God bless..

[@viennasociety]

I don't know if you ever intend to do this type of cooking again, but I have heard that scoring both the front and back before rolling the meat can really help the flavours pernitrate even better! Something to try out when next you 'chetta!

[@haros2868]

I like how Max is more open-minded and he uses medium and well done to the right cuts, unlikely many popular youtubers that roast people who don't eat only blue rare

[@nikosfilipino]

100% certain he got this idea from the prime time show on the Eater channel. In that video they say explain why it was better for certain cuts to be cooked well done

[@PaceyHoskins]

your really stepping up your youtube game with every video!

[@sueledohow]

WOW!! That looks a lot of works, Max! Well done! Looks incredible delicious! Kind of you and Sophia to get leftovers to others.❤

[@alexgrichenko]

thanks for sharing Max, learned so much from your videos. God bless.

[@CMZ09]

Ever since I saw the YT story I have been looking forward to this video it's just as good as I thought it was

[@SilverFoxCooking]

Absolutely insane!!! Looked phenomenal!

[@ZL279_]

Great guy, excellent food and a great truck. Max the Meat Guy is the best guy

[@jamespagdilao2531]

Max how would you feel about some content about Butchery? It sounds like such a fun time especially since some of those guys make it look effortless and their knives are wicked sharp.

[@emosam07]

I love this. Worked for a harvest/ butcher shop and always thought getting the full ribs with the belly attached for PORK would be amazing lol but beef!?!? I love this lol

[@jaycha4983]

I remember when Prime Time did this. Glad to see it done again.😊

[@yezki8]

Ah yea, good times man. I wonder what those two are doing right now

[@lordallenpatterson5313]

Oh my goodness! When can you come to my area to cook up some “GREATNESS”? You always know how to make us so hungry for the meat meals. I appreciate your videos. It helps me create some interesting marinades for my own cooking. Thank you for always sharing the best recipes ideas.

[@danielbest98]

Max, the guy you mimicked that smiles as he makes food lives in Turkey and they need some support right now!

[@donforcanie]

Very good video its very educational keep up de good work max you got yourself a sub

[@Anduardus]

The trick to not cry when cutting onions is breathing throught the mouth.

[@chadmolenaar1]

Absolute legend with this video-bloody amazing…you’d make a great Aussie!! 🇦🇺

[@yumfoodproject]

I remember the Prime Time guys on Eater did this a few years ago. I’ll never get to eat/taste it, but it still looks awesome.

[@DradenZ_dudefolder]

Damn I always get hungry watching Max's videos

[@srwickpro]

His cat be like this kitchen today smell so fckng good 🙀

[@jacobbernard8509]

Major props on all that knife work for the marinade man!

[@RegretMSTRPWN]

Not sure how hard it would be, but getting venison to work on and trying to get great flavor or tender feel from the leanest meat would be so cool to see! My family hunts so my meat is always venison, and I've spent years figuring out techniques for it

[@kivifox01]

That meat looks delicious I can only imagine how every bite tastes yummy yet different because there’s so many different cuts of meat in the circle😊

[@Grace1047]

I love how he puts all the ingredients as if we are actually going to make this at home

[@sowemove26]

This is one of the best things I've ever seen you do🤞🏽🔥🔥🔥

[@MaxtheMeatGuy]

I appreciate it!

[@jasonguarnieri4127]

I never thought I'd see the Flintstones rib rack car scene recreated in real life.

[@dougi1967]

I was thinking about that too!

[@puddintym]

you are very educational and ya keep huckin in funny jokes and stuff i am just a bit saddened cuzz now I only got under 400 of your videos to watch......and learn. thank you

[@seanmoore8231]

This dude is so insane... I love watching his videos

[@josiahhuang5756]

Love the pepper spin😊

[@Klikkgutt]

Always wanted to see Flintstone ribs🤤

[@ashmenser7959]

Your videos have made me want to learn more about cooking meat and stuff.

[@jamesleecoleman]

Totally reminded me of the Flintstones when you took that long rib and took a bite out of it.

[@alpinebutcher]

Max being Max! Epic! ❤

[@yehonatanturkel788]

Such a good video thank you

[@wyn0342]

You sir are an Inspiration! That looked Amazing! 👌 👏 Beef it's what's for Dinner!! You sir are rising above the rest of the KZbin with this one. Smoking the beef in 10 degrees is as crazy as you can get. But the good crazy!

[@nikosfilipino]

Shoutout to the prime time show on Eater for doing this experiment all those years ago and showing how awesome it was

[@Crimson0047]

Never thought I'd see max use something I fucking love besides stakes on this channel, aka the lemongrass. Lemon grass is useful for many things such as; Making lemon grass stock, making tea, and more!

[@thomaschristensen5892]

Have you watched The Eater KZbin channel. They have 2 butchers that did a side of beef like a porchetta few years ago they were able to debone everything pretty nicely

[@Captain0055]

Shows a pig with a crown. TECHNOBLADE NEVER DIES!

[@scouthymas3843]

I love these longer vids

[@zak6933]

I'm glad you showed us what you do with the leftovers

[@jessemayberry8218]

Right as the end came I was thinking what do you do with all that food lol but question answered, cool videos 🙏🏾

[@TyrellCrosby65]

Saw something like this from eater a couple years ago. Love the idea

[@drakedragonking4698]

Good job on donating to the fire house they always appreciate good food, thank you.

[@sacepums20]

Guys on Prime Time on Eater did this some time ago. Awesome results. :D

[@glennteyjc]

the cut reveal WAS SO GOOOOOOOOOOOOOOOOOOOOOOOOD

[@luluwachedjari3299]

Came here from the golden balance and I love your cooking ❤ it’s giving me eid ideas

[@JortsKitchen]

WOW max! This is incredible!!

[@Asmith-1111]

Would you consider doing a test on different smoking woods? I'd love to see that.

[@TheRealYDA]

Yes, We need to See whether the Legendary Applewood can be Beat!

[@demonic477]

back when me and my misses where first starting out in order to save money we bought whole leg quarters and broke them down ourselves . we also had the benefit of living in an area with a lot of growers so the prices were already cheap . we could get lamb, pork or beef in whole quarters and I miss the feeling of bringing in a whole beef rear leg quarter in to my kitchen to prep for freezing I would still be doing it but at 62 and disabled I don't see it happening any time soon

[@botaneater6404]

If you keep this up you're gonna go down as one of the greatest meat experimenters to ever live.

[@fbi6951]

great video max

[@ericjahnke7996]

Max, Guga and DiGiovanni inspire me to be daring in the kitchen.

[@thelightbrigadef4172]

That meat is quite marvellous. Glad you gave the leftover meat to other person.

[@overtonesnteatime198]

you mean marbelous :P

[@popsmaellard725]

@@overtonesnteatime198 lol

[@danielosoba7026]

Love your knife work 🔪

[@InDzienInTampa]

Damn, you live in Bullafo? That's some intense cold!

[@dmcgOR7644]

Looks absolutely delicious! I'm inspired to make this and chill it before slicing it into deli style 1/8in slices and quickly reheating in a Thai inspired au 'Ju in order to make smaller sandwiches. This is the stuff that any high end restaurant would serve at $30 to $50 a serving and make a good profit. You could just serve it as a nice slice and greens. You could do so much with this. Great idea man, I hope it was awesome.

[@MaxtheMeatGuy]

Oh wow. Now that sounds absolutely epic!! Lmk if u try it

[@redpikdman]

Watching max put the sandwich together made my stomach hurt Imagine eating all that

[@grizzlybeast5]

I'm not sure about the fish sauce on beef. BUT I do give you credit for using the absolute best. Red Boat! Three ingredients, Anchovies, sea salt and time! 18 months and first press.

[@pameladunn7346]

at the point you cut off the rib , i knew i was in trouble "but when you cut throw the beefchetta "i took a bite out of my laptop" soo incredible - you could also call it the MEATinator. two thumbs up 👍👍

[@mori-bryan]

I’ve been a prep guy for over 20 years. I cut up onions and shallots at work and at home. Glasses don’t help. What usually works for me is I soak them in an ice bath for 10 minutes or so then chop them up. But wearing a mask helps too. I just use a neck gaiter and it works really well. Max your doing awesome though. I love your channel!

[@Noah-gn5re]

Nothing better than seeing Max handle such a good piece of meat

[@justarandombaldguy2920]

Amazing video wasn't expecting that

[@thelocust619]

It's mind blowing how the entire animal folds in on itself in a way where every cut can be cooked perfectly. This is art. Great job, dude...but you just messed with a bunch of people real bad giving them something like this. They're gonna have no idea wtf that just was or how to ever acquire it again lmao there's just gonna be this empty hole in them for the rest of their lives now

[@richardwastaken]

Max, that sandwich really is the GSOAT

[@kamaluhaines849]

That 2022 Mazda CX-5 in the back ground damn 😍

[@welcomepython772]

u should make a smoked saltwater fish that would be very yum. also u should try and cook a steak like a brisket. i would love to see the results

[@TraggonTV]

You can try panning(Schwenken) the meat like the Saarlanders do?

[@stupidjtv5636]

Lookin good max!!

[@tousif_w]

This is called perfect genuine cooking

[@TheRealxKaydo]

Thank you for showing that you gave the food to people so it wasn't wasted because people always assume the worst

[@AHHnonymous]

who ever keeps giving this guy the money to keep making these crazy videos needs a raise

[@michaelchen695]

You mean KZbin needs a raise?

[@antares_m20]

so, we need a raise huh

[@AHHnonymous]

@@antares_m20 yes

[@dembrygaming]

I couldn't help but think of the flintstones intro when I saw the meat.

[@mattymcfatty286]

Truly the best beeftuber of all time

[@afiskn1femaking709]

The Meat Hook from NYC on Eater did this many years ago.

[@-RJ-hw6qq]

It looks great, my friend! Thin slices of that meat and an IPA would be a perfect combination 🍻🥩

[@wbaker1279]

4:25 reminds me of the Flintstones

[@bbqlvr6137]

Perfectly cooked Max!!! 🧑‍🍳. The ribs are right out of the Flintstones (Yabba Dabba Doo!!) 🦖

[@Voidmercenary]

That Beefchetta sandwich needs to be in a restaurant ASAP.

[@Ittiz]

Based on your plates I assume you live in Boston? A half cow should be pretty easy to find if you go north and east of Boston up into NH. A place in my quaint little town even does Australian Wagyu.

[@gavinskinner6834]

Hey, I just began my culinary journey and I’m looking for advice. Are there any pointers you can give me when it comes to steak? And where can I find decent meat cheap?

[@Azelethros_OG]

Now i gotta get lunch, but dang I wish I had that sandwich. What an amazingly delicious looking meat artpiece. I'm tempter to make one myself!

[@9_thanos_7]

Ben and Brent from their days at the Meathook watching this like "We're not the only guys crazy enough to do this"