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Pete Schneider
เข้าร่วมเมื่อ 31 ต.ค. 2011
Making Biltong at Home
How to make biltong using a food dehydrator at home.
Basic Biltong Recipe:
For 4lbs. of beef:
5 Tbsp. Malt or Cider Vinegar
2.5 Tbsp. Salt
2 Tbsp. Coriander Seed, Toasted and Ground
2 tsp. Ground Black Pepper
Basic Biltong Recipe:
For 4lbs. of beef:
5 Tbsp. Malt or Cider Vinegar
2.5 Tbsp. Salt
2 Tbsp. Coriander Seed, Toasted and Ground
2 tsp. Ground Black Pepper
มุมมอง: 354
วีดีโอ
Jerky Making - Start to finish
มุมมอง 454ปีที่แล้ว
How to make beef jerky using a food dehydrator at home. Basic Jerky Marinade: For 2 lbs. of beef 1/2 Cup Soy Sauce (not low-sodium) 1/2 Cup Worcestershire Sauce 1 Clove Garlic, mashed 2 Tbsp Sugar, White or Brown 2 Tbsp Ketchup 1 1/4 tsp Salt 1/2 tsp Onion Powder 1/2 tsp Ground Black Pepper
Let me know why you subscribed!
มุมมอง 140ปีที่แล้ว
I'm very surprised at the amount of response I got from my first video, and I'd genuinely appreciate feedback on why those of you who subscribed did so. Let me know what type of content you'd like to see!
Dry Aging Beef at Home
มุมมอง 4.3K2 ปีที่แล้ว
A quick follow-on video showing how to start the dry-aging process. The bones and end pieces have already been removed. I show that part in the previous video.
Save money on ribeye steaks by cutting down a whole rib roast!
มุมมอง 128K2 ปีที่แล้ว
Just a simple instructional video on how to tear down a rib roast into steaks and ribs. This is my first video, and hoping to get some (hopefully) constructive feedback!
Does a video on how to butcher a rib roast and starts off with all the wrong knives. This entire video is a fail. 👎👎
The intent of the video is to show how anyone can do this with the minimum amount of ancillary expense. Also, at the end, the job is complete, so not my idea of a fail. Sorry if you disagree.
Where'd you get the meat?
@@jackwritter1302 I got this one at Stater Brothers, but at least in my area, all the major grocery stores compete for that inexpensive holiday roast business.
Nice job!!!
put a wet cloth or rug deslip piece under board....thanks for the great info
6 mins. Till you picked up your knife. Way to long.
I googled ribeye roast and I saw 5 to 7 pound ribeye roast for $131. Where are you guys getting these 26 pound ribeye roast for the same price?
Around Easter, as in right now, or maybe next week, many supermarkets will have killer deals on ribeye roasts. To get a 7-bone (whole ribeye), you'll have to ask your butcher directly. I bought two yesterday for 6.99 per lb.
@@peteschneider5842 How many pounds?
Nice vid. *Pro tip: * wet a kitchen towel (thick terry cloth is best) and spread that out on your counter, and then place the cutting board on top of the wet towel. Drastically reduces that spinning and slipping you have going. I think they sell specific rubberized cloths for this but you really can use a kitchen towel.
I am trying to save money and the Ribeye video was very helpful and easy to follow. Any other suggestion would be appreciated.
You were doing fine until you cut off the fat. Time for me to move on.
Seems you should invest in a good breaking and boning knife, if you are going to continue processing your own meat.
Sharpen your knife!!
Tom Hanks voice double.
Thank you Pete for the wonderfully informative and clear video!
I just cut my roast and I'm not sure what to do with the rib now? Slow cook in the oven?
I either smoke them or sous vide them. Slow cooking in the oven would probably turn out great too!
Great video. I think you need a bigger knife though.
I’ve never seen a rib roast that big in any store in MN lol
They're behind the counter. You'll need to ask the butcher.
@@peteschneider5842 Costco?
@coreym5072 I haven't really queried costco about this. They might sell you the whole thing, but I find that it's usually ordinary chain grocery stores who are offering these deep holiday discounts. At least that's the case in my area.
I cut my bags a little longer so that you don't suck blood juice into your vacuum sealer.
GREAT IDEA-- thanks.
This is silly because MOST rib roasts are priced exactly the same/pound as rib eye steaks in nearly every butcher shop and grocery store these days. Maybe 20 yrs ago you could save but not now.
That may very well be true in your locale, but in my experience most butchers don't like doing extra work for free. But you are correct that it's worth asking if they'd cut it down for free just to get the volume sale. They may or may not. In my area, steaks are at least a couple dollars more per pound than buying the whole roast.
@@peteschneider5842 Most butchers in my area (at grocery stores) are paid hourly rates and cutting a rib roast into steaks gratis is considered good customer service.
@@peteschneider5842"Extra work for free?" I've watched a butcher cut a rib roast into steaks and the entire process took about 10 minutes. After paying them $100+/- for a big order of beef I'm not inclined to pay an additional $2 per pound for 10 minutes of their "time"...
One thing I have always done is to put a double layer of wet paper towel under your board, that way it won’t move on you. Great information thanks for the content.
Go with the 8 in. FS bags I just did my rib eyes, less waste, you will thank me later! 😂
When you do traditional dry age. Leave the bone on brother. Less rind to chop off in the end.
I tried that and found that I didn't get bigger finished steaks, but also the ribs were not edible. Lose lose for me, but I understand why it seems better in concept.
14:30 Your machine should have a cutter built in ?
It 'should', but it does not. Many do, however.
I love ribeye steaks but my least favorite part is that cap... I don't really like that part. I will try to buy a big piece like that but usually, here there is no discount to buy the big piece... the cut steaks are the same price... I found that out last time I went shopping and got a whole loin to cut up myself... but it was not a cheaper price than the cut and trimmed strip loin steaks so that ended up being work as well as cost me more in the end because of the trimmings.
If you don't like the cap, I'd suggest reaching for the New York instead. It's the same muscle as the center part of the ribeye, just further down the carcass. Personally, I'm not into leaner cuts, but if that's your bag, go for it!
@@peteschneider5842 No... I am not at all into the leaner cuts... I like the fat and think it is the best part... I think it's the texture of the cap as well I don't care for the beef tenderloin. When I said I already bought a loin that is what New York Strip is called here in Canada. So, yes that is my preferred steak a New York strip with all the fat that it comes with, not the kind that is trimmed of the fat. I bought the whole Beef loin and did not cut the fat off. It was really great...
Enjoyed your video! Very informative and made me way less apprehensive about spending so much money and not being able to do this right. Very easy to follow video thanks a heap! 😅 Subbed to your channel also ❤
Instead of Vacume sealing could you just use zip lock freezer bags?
It's not ideal, but you could. Try filling a big pot with water and lowering the filled bag into the water, then zip it when the zipper gets close to the water surface. It's called water displacement method. You should be able to find videos if it's not clear. Might not last as long.
Use a 6 inch boning knife for the ribs
Why not make bone in rib eye?
Four reasons. 1. A rib bone is 1/7 of that whole thing, so I'd end up with 3 pound steaks, which just isn't my preference. 2. Cutting the bones isn't possible with common kitchen equipment. 3. There's no flavor difference to justify the effort or expense of getting that specialized equipment, and 4. I like the ribs by themselves.
Where do you get the primal cuts from
They'll have a whole rib roast at any grocery store meat counter. You just need to ask the counter staff.
@@peteschneider5842 umm I am in the north east out supermarkets usually don’t have a live butcher is Costco a good option thank you for your help
@@shironbroadnax1534 Interesting. They all have a butcher around here. Costco might be able to help you out, but I'm not sure they do the same type of sale prices that a supermarket would. It's worth asking.
@@peteschneider5842 thank you so much for your help will be looking for more videos from you thank you again
BTW, if you're buying a bone-in rib roast, you can cut the bone from the meat but save the bones and freeze them to make bone broth later.
A 5 kilo,11 lb rib roast in UK Is around £150 not cheap!🙃
We have a large butcher chain in south east QLD, Australia called Super Butcher that I frequent for bulk purchases. I recieved an email from them today spruiking a superior cut, bone in rib roast weighing just shy of 6kg (13.2 lb) at $A177 ($US118). This was a special price discounted down from $A325 ($US216). Your 22lb (aprox 10kg) rib roast works out using my previous conversions at $A174... WTF!!! and us guys Downunder think we live in the lucky country... Well we do but can you ship a few of them bad boys down to me here please 😂😎😂
Hm, in my part of Canada, and our dollar is like yours, regular price would be around $30/kg, so 6 kg $180. But discounts are rare ... and prices are creeping up
Great Video. Cutting your own sub primal cuts can get addictive for sure. Home butchery is becoming a lost art. Thank you for helping get the message out to more people.
I just heard of your channel from another carnivore TH-camr and I subbed! I think it’s so awesome that you are out here watching videos and supporting smaller channels 🙌🏻🤓 well done sir!
Where can you get that 22 lb rib roast?
You should be able to get it at any grocery store butcher counter. Just ask for a whole rib roast.
While this is good, it's not always the best option. Last week whole ribeyes at Costco were $13.99 lb. But ones already cut were $12.99 lb. Always look before buying.
no good if you cant hear it
Gonna give this a try. Thanks.
That looks more like select or choice but not prime. For the cost and from the looks of it they will eat fine.
Love that you're showing folks that this is entirely doable for most everyone; however, I have one piece of constructive advice: you're using the wrong knife. I have the same Miyabi you're using (it was my go-to blade in a professional kitchen for years), but it's a chef's knife, best for general use like chopping and dicing veg. What you need is a semi-flexible boning knife. Victorinox makes a terrific, modestly priced one, about $40, I think. You can get it with either a hardwood handle or a composite one (I think they call it Fibrox). You may even have one in the set in your block on the counter behind you. Okay, two pieces of advice: Whatever knife you're using to cut the muscle away from the bone, just use the tip, kind of like a scalpel. You can get closer to the bone, which will give you a greater yield, and with less contact between the muscle and bone, there's less friction, which will require less effort and increase the safety factor. Keep doing what you're doing; it's inspirational. I've subscribed.
I'm not OP but thank you for your comment. I was also thinking that he left a LOT of meat on the viewing end of the ribs, (probably because he couldn't see that side) I don't have a boning knife but I'll do what you said with a petty or a sujihiki, and use just the tip. Great point about the friction. This is some of the best constructive criticism I've read.
I hope you do a video when you finish aging it and cut it up.
I like that you show us how we can cut our own steaks and also how to dry age at home.
More action less talk please.
COntent: decent. SOund: sux. Get a lapel mike!
Awesome recipe brother! We got a dehydrator for Christmas. We’re going to give this one a try
Those steaks were so fresh that they were still moo-ing when you bagged them :-)
Great video and advice thank you. Can you tell me what brand of sealer you have?
It's a foodsaver FM2000-FFP. Thanks for your kind words!
@@peteschneider5842 thank you sir. If you were in the market for a new one what would you buy?
@@billthomas6296 That's a tough one because both of mine are oldish and I haven't shopped for one in a while. Honestly, I use my manual clamshell (this one) almost all the time. If I were shopping today, I'd probably grab the Fresko V8 off Amazon. Looks easy to use, inexpensive, and gets good reviews.
@@peteschneider5842 Thanks Pete for the info
Nice.
Is all the connective tissue of the top of the steak
I've been doing this for years. My market runs a great sale of rib roasts around Christmas and Easter and I buy a couple each time. I have the butcher cut them into individual steaks, 11/2-2" thick and freeze them. They stay fine in the freezer for about 4-6 months, enough time to use one holiday's stash and buy the next one.
umm -- I like this ...