My 6 Favorite Cuts Of Cheap Fatty Beef Will Save You Money
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- เผยแพร่เมื่อ 16 มิ.ย. 2024
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Anthony Stine
PO Box 3048
Shawnee, OK
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When my neighbor found out I'm carnivore she exclaimed, "How can you afford all that meat?" I said, "Well, I'm not spending $4 on potato chips!" She asked where I was finding $4 chips that they're $6 now. See, that's how I afford meat, I'm spending $0 on junk food! Great video!
You make a great point. No junk food, no prepackaged food. You save a lot of money, put it towards on purchasing on more meats 😊
No boxes, bags or cans.
It's pretty simple to enjoy boneless chuck, berf fat trimmings, eggs and calves liver.
😄 HARDCORE CARNIVORE UK 🇬🇧
Aldi probably has $4 chips. I mostly buy beef there, so I’m not sure.
My mother used to cook beef liver until it was as tough as a shoe sole. It took 20 years to overcome that HATRED of yucky beef liver. One evening, a friend ordered "liver and onions" in a gravy sauce and offered me some, which I obviously declined but he insisted. Lo and behold it went from NEVER AGAIN to at least once every few weeks or, whenever we'd hit that restaurant after a run. Damn, never saw that one coming!! PS: Chicken livers are good too!
Cook beef liver in good quality olive oil, first get the oil hot incorporate garlic, and add your liver and salt on each side for goodness sake don't overcook it, it'll be tender and absolutely delicious.
@@DHarri9977 How hot?? low,medium, ???
Chicken liver pate' made with real butter and a bayleaf..calves liver is excellent and tender, my mum used to do liver and bacon in onion gravy 😋
How do you recommend trying liver? (for someone who doesn’t want to do it)
When I was a kid, my mother was diagnosed with anemia and what was then called "Iron-poor blood." She cooked liver and onions three mornings a week. It was sold in plastic tubs at $.15 to $.39 a pound. The smell was so hideous that I hid in my room with bath towels crammed under the door until it was time to go to school. (On the other hand, I've always loved liverwurst. Go figure.)
I do bbq beef ribs at least once a month all year round.
Lost 60lbs on KETO in 6 months and have maintained for 2 years now. Love fatty meat!
Beef ribs for the win!
UPDATE: After this video I now do BBQ Beef Ribs Twice a month! I make my own sugar free BBQ sauce, mayonnaise, and salad dressing.
I just bought 73/27 ground beef for 2 bucks per lb. And unlike you, I love it. I can use it in so many ways.
Is it grass fed?
This is my favourite ritual. I buy a bunch of marrow bones and roast them for an hour. Then I put them in the pressure cooker covered in water and some salt for 3 hours. I reduce the stock to about a third. Then I brown some ox cheeks and put them in the slow cooker with the beef stock for 6 hours until meltingly tender. I eat an ox cheek with a cup of bone broth on the side. It takes all day but I usually get six portions out of it. It's so delicious, I'm totally addicted.
Brother you just mentioned the bulk of my beef intake. LOL. Great channel by the way. I lost 60 pounds on carnivore in a year and have kept it off for three years now. At age 50, I'm healthier that I was at age 25 in some ways. I'll never go back to the standard American diet. of processed foods high in carbs.
I eat mostly ground beef and Chuck roasts. They’re good, cheap and easy prep
My dad was a butcher from their family meat shop to wholesale processing. His favorite cut was the 7 bone chuck roast and the one I could afford once a week in my young adulthood. The stores now process the bones out, very disappointing. I sear the chuck roast on both sides in bacon grease or butter, pepper corns, rosemary, salt and pepper. After 5 min each side I add 1/2 c red wine to deglaze the pan then 1 cup water and simmer in low for 2 hours. Melts in your mouth good
The rancher I buy from has bone in chuck roasts. They're great
@@practicalcarnivore6093 lucky!
@C2yourself yes!!!! I was raised on seven phone check roast and my dad who was a chef and an absolute master at cooking all meats used to dig out the marrow for me he always gave me the marrow
@@cyndimanka THE BEST PART!
The closer the bone the sweeter the meat!
i eat lots of ground beef, on sale ribeyes, and reverse seared chuck roast cut into steaks.
I always hit the discount meat section and find all kinds of cuts. I usually buy everything in this meat section, as long as it still looks good. Filets, ribs, ground beef, roasts, T-bones and even rib-eyes.
The flanken beef ribs are awesome
Chuck eye is just a less pretty cut of ribeye that's often sold much cheaper too.
Love ‘em, but definitely more connective tissue
I'm in the ground beef (and sometimes sausage) crowd.
Beef ribs in crockpot/Instant pot and then finished off on grill or oven broiler.
My go to for Chuck roast is to pop in freezer just shy of an hour and then slice steaks for the grill. Chuck is great grilled steak if grilled medium rare or rarer.
Fatty cut I buy that is very inexpensive imo (@Sam's) is the beef cheeks. There is a LOT of fat in them so, I trim it out and bake the fat with salt and make beef crackling. Incredible with eggs imo.
In New Zealand we have a lot of butchers, and you can get fresher ground beef in the mornings, after they process the other cuts.
Funnily I find the cheap ground beef is a litle leaner on Mondays ... I think they put in some of the unsold cuts from the weekend.
The supermarkets are pot luck ... they are often cheaper but you find they pump in CO2s to stop old meat from going brown (and only spot it in the inside)
Yes, I’ve bought supermarket mince steak which was brown in the middle........very off putting.........thanks for the tip 👍👍
It's easier to get the Marrow out of the short cut ribs and is yummy!!!!!!! Just poke it through. Super nutritious also.
Gristle is full of collagen. Very good thing to eat.
Good for you Anthony!! I didn't know you had this channel. I'm encouraged your carnivore
I like your no-nonsense approach to this, and I agree with your cheap choices.
I've been enjoying tri-tip roasts. They are reasonably priced and you can cook them on a pellet grill either to medium rare or do them low and slow like a brisket. They come out great both ways.
We tend to eat a lot of chuck steak, ground beef, pork butts and chicken thighs …all when on sale of course!
My fave cuts of beef are ribeye, sirloin, short rib and rump. I am also very fond of the heart and eat it regularly - I fry it diced til the fat goes crispy and then mix in some seasoning and a little water, then once that's heated through I stir in soft goat's cheese to make a sort of stroganoff. It's delicious! I also love lamb ribs and sliced lamb hearts done in the airfryer - I never get tired of those!
I also like ground beef in the form of home-made burgers. I'll also use it as a sort of rice substitute and season it like a pilaff. I can't do the highest fat % one though as I find that much rendered out fat can cause gut issues for me, so I get the medium fat one.
I've been doing a little experimenting with goat cheese as a seasoning myself (a little like sour cream). It is said goat and sheep cheese help with glucose management as well.
Now, all have to do is find some heart! Thanks!
Are you cooking the heart quickly or low and slow? You have my interest piqued with the addition of goats cheese.
@@gardeniainbloom812 I fry it fairly quickly really - it cooks up pretty much like steak strips. The goats cheese I use is labelled as "spreadable" and is a very soft consistency, like cream cheese. I only use that as I don't tolerate cow dairy too well - a dollop of cream cheese melted in would work just as well.
Winco has a pretty good price on beef too. I like to get beef heart and sometimes find ones with a good big of fat also. They're cheaper than ground beef usually under 3 dollars a pound.
These are all great recommendations. I have to say that Chuck roast is one of my very favorites. I literally crave it sometimes. Just pat dry, add salt and pepper and sear in an oven proof deep skillet, both sides, in a small amount of olive oil. Then, add beef broth half way up roast, cover with lid or heavy foil and place in preheated 300 degree oven for 2.5 to 3 hours. Fantastic!
I love your suggestions and ribs are one of my favourites. Thank you for this video.
I eat a lot of ground beef, but I am definitely relaxed carnivore and use different seasoning blends to flavor them. Thanks for the emphasis on low & slow cooking of the tougher cuts. I'm still working on this for myself. I had only gone down to 300° though. I'll try 225° to see if that improves things. I like using a dutch oven over a crock pot
Lodge has a nice one with a self basting lid.
I salt tougher cuts of meat and pit them in the refrigerator overnight, then cook them low and slow on 225 or 300 depending on how thick a cut it is,but salting overnight is the key. Hope that helps 😊
@@zakiyahamahad7404 Yep, dry brining, which is what this is called, makes a big difference. You get a much better sear on the meat andthe salt penetrates and seasons the meat better. A nice coarse salt is best.
Try using a pressure cooker.
I love ground beef, with an imagination, you can make hundreds of great dishes. Once I made a meatloaf and poured a packet of taco seasoning in it, wow. For the heat lovers out there, you can add all the heat you want. Things you can add to meatloaf, onions,bell peppers, mushrooms, celery and on and on.
Hey David, when I cook a beef shoulder roast, i cook it in a duch oven at 265° for about 3 hours, and it comes out nice and tender!
Love the brisket..cut into steaks and put it on my ninja grill. 6-8 mins am done..season it salt n pepper..in the mood I may add crushed coriander seeds and some cayenne chilli and am solid..love it
Re Ground beef; It’s 5%-10%, and sometimes 12% of fat in Sweden. Not more. So we add eggs yokes and bacon to get the fat levels up.
cheapest /best value really is to get a sous vide and tenderize chuck steak
Brookshire’s Brothers grocery in Texas has an almost continuous meat sale of select beef. But one get one for a penny. It makes ribeye steaks about $6.00 per lb.
Of course it's Texas.
@@TheTcooper50 yes the state with the highest kill rates and worst animal welfare laws like dogs perishing on chains I can’t stand Texas what kind of community is that ?
Thanks for this video ! These are great ideas that I need to try !
I've loaded my freezer with marked-down cuts of beef like these. Like you, I'm not a huge hamburger fan but do buy those chubs. I can remember my mom and grandma back in the day buying chuck and rump roasts, and we all loved those. Glad I found your channel, even though I'm definitely not strictly carnivore and don't ever plan to be. I confess I'm a pork and chicken lover also.
Have you tried making. “Spam “. Loaf?.......I’ve found a recipe using ground pork, bacon ,salt and garlic if you like it.......mix together, put in a loaf pan and put that into a bigger pan, water about half way up..........cover and cook on low for about 3 hours........I don’t want to use preserving salt ( that’s what gives it the pink colour )“. But cut it into slices and keep frozen
@@lindamclean8809 That actually sounds better than the canned spam, which I don't buy. I might try it, thanks!
Thank you for the comment about ground beef and histamine. I didn’t realize this.
I think I recognize you from another channel of yours. Nice to see that you have good taste in food as well. Subscribed.
I've been trying to look for a ranking of the fattiest cuts of beef regardless of price or value (mainly for special occasions or just to try out because ribeyes are just so common) but this was really helpful even if my understanding is that this is more with price or value factored in. Thanks.
Good suggestions. I don't eat a carnivore diet but I do eat a low carb diet(around 12 carbs per day) so the bulk of my meals is meat or seafood three times a day. Year 30 now. You mentioned salt and if you're not aware when eating a low carb or zero carb diet you need to increase your salt intake. I've had to limit water intake along with increased salt to maintain healthy sodium levels. I would not be worried about adding salt to a zero carb diet. Now one thing you didn't mention. My wife and I are in our 70's and even some more expensive cuts of meat can be very cheap depending on the amount you fix. I normally cook meats or seafoods figuring on 4 to 6 ozs. each portion. Today I bought two t-bone steaks(you'd like, nice fat) for $12. One steak will provide dinner for both my wife and I so that's $6 for a t-bone. Boneless chicken breasts around $2 for two servings for us. I figure normally that meats cost us between 2 and $6 per meal for the both of us. If you don't like hamburger it's likely because you're cooking all the fat out of it to get it done. Try making hamburger steaks by frying slightly and then simmering in beef broth until done(I add mushrooms and onions, lots of worch. sauce, salt and pepper). I normally eat eggs and pork for my breakfast so that supplies much of my needed fat intake. The rest I get throughout the day.
I need extra salt due to my workout routine. I feel pretty awful when I let my salt intake slide
Thank you! 🌞
Perfect timing, I was just looking for alternatives.
Well - u r def the best carnivore ‘chef’ I’ve seen on the youtubes so producing the yummyness u do w/ all the preparation & planning involved w/ most cuts u mentioned is daunting for most to say the least.
My favorite way @ that is INSTANT POT.
I season & grill them up days b4 I plan to eat them & then refrigerate ’em. Come the morning I’ll throw them in the Instant Pot & program a delayed pressure cook cycle for 40min w/ a ventless cool down completed of a couple hours b4 I expect to b home.
Is it ‘best’? = I’d say not, but they r more than completely serviceable w/ a minimal amount of fuss & acumen.
Also:
Check your tiny Pakistani butchers. It’s a little intimidating but last week, I’ve been enjoying halal thick cut porterhouse (ribeye/strip combo) steaks @ $7.95/lb!!
U been busy - I appreciate u content = ty
Just came across your channel bro. How long have you been carnivore? I’ll grab the seven bone steak which I believe is pretty much a large section of chuck when it goes on sale at Market Basket (a grocery store in New England area) often for 2.99/lb. But there’s a meat market in the city where I live that goes through a lot of volume of beef and at times they become overstocked. I can get ribeye sometimes as cheap as 5.99 a pound for a whole ribeye. I just bought some this weekend for 6.99 a pound. I bought five whole ribeyes for a total of 100 pounds for $700. I always stock up when they go on sale and often it lasts me until their next sale. Stocking up during a sale is definitely my favorite way to save money on carnivore
You can also find the flanken cut ribs at a Mexican market/farmers market. As well as korean grocery stores. Really good prices for a great cut.
Used to buy chuck roasts when super cheap. Cooked them in granite ware for amazing flavour.
I love ground beef. I love to make just a hamburger patty with salt and pepper. Today I had one with two eggs on the side. So delicious it is my go to and really my favorite
Ground beef, onions, garlic, worcestershire, s&p, smashed into a pan. Served on rice with broccoli and beefy gravy. My work-at-home lunch several times a week, it takes about 5 minutes.
@@ChrisB... Rice? Really?
@@UncleHemi I'm omnivore, just here watching an instructional video. Sorry if that upsets you. :)
Great idea for a video. Thakn you.
73/27 is the best for me. Love it. That’s my lunch most days.
Great vid! Thanks!
Great video....yes, I'd love to eat ribeye everyday but can't afford to now that has is so expensive.
Thanks for the very interesting information, much appreciated 👍
Hubby and I found a very good local butcher that will work with us on a ground beef mix. We usually get fourteen #ground chuck at 70/30 fat ratio and add 4# heart, 2# liver and 2# kidney.
They grind it, wrap it in 1# packages and freeze it, usually on a Saturday and we pick it up on Tuesday. Works out very well and definitely keeps the histamine down as I'm still dealing with that one.
Blessings to you and yours from Michigan 🙏🎶
I'm curious how the histamine affects you? I do eat a lot of grocery store ground beef and this is something that concerns me as I have allergies and allergenic asthma.
@@drearides1692 Hi Drea, I just received this notification. Usually I get very tired or fatigued, feel weak and achy, sometimes bloated or loose bowels. Foggy brain is another one. Hope you don't have it.
Blessings 🎶
The problem I had with Keto was snacks. And then I found pork rinds!
*Love this video!*
And also all of these cuts as well..
Bought 60 lbs of regular ground beef super cheap the other day, and also about 60 lbs of ribs..
i like your list as it’s exactly as mine, including the pellet grill and all!
Subbed and belled
The one I’d like to add, and that’s my overall favorite yet too, is big 8-10” black angus beef ribs, the Dino ribs. I have a wholesaler that’s able to get me 60 lbs boxes of it for super cheap, and that is MY ALL TIME FAVE MEAT!
Sooo gone low n slow or hot n fast on a pellet grill!! Any day, every day!
1. BBQ BEEF RIBS with homemade BBQ sauce!
2. Hamburgers cooked in bacon greece. I make spicy taco omelets. Extra spicy!
3. Brisket without trimming anything. Just slow cook in oven.
Finish in the BBQ grill outside.
Gonna be looking for the other cuts to be on sale.
Thank you for expanding my repertoire!
I'm gonn try
Great recommendations, I would add for those tougher cuts of meats to look into sous vid, it takes more planning as typically a 18-24 hour cooking window is needed for tougher meats, along with a "finishing" stage where one caramelizes the meat on a grill, cast iron skillet, or with a torch, but its well worth it and once you got the method down, becomes pretty easy. Its my go-to for london broils that turn out tender and to a perfect degree of rareness. I've even made chuck roast 'steaks', finished on a grill that have never failed to amaze.
I second the sous vide suggestion. I've done sirloin tip for 24 hours that had the texture of prime rib. Not going to get your fat from it but at $3.48/lb it's a bargain. I also do a chuck roast nearly every week that way.
@@cncmilitaryemblems which sous vide machine (make/ model #) do you use?
@@LiveLife378 I've been running it hard for 2 years.
What temperture do you use for sous vid?
@@conradcrisafulli8269 Just google what temp you need for the level of doneness you want and set it to that. I generally leave it at 140F for beef and pork loin. 135 if I'm pasteurizing eggs for mayonnaise.
I LOVE the flavor, texture and juiciness of 73-27% fat ground beef. I can’t eat a lower fat ground beef.
How about 80/20?
In my area, Big y sells the beef ribs at great price. Plus the beef ribs do great for bone broth afterwards, lots of collagen. Gunna have to try the chuck.
Good video!! I don’t eat ground beef either. But I don’t eat steaks either most of the time.
I get brisket with all the fat on. get that minced. do the same with chuck steaks. mix 2/3 brisket with 1/3 chuck mince smoke it for 20 minutes then grill them with lump charcoal.
best thing ever and super cheap.
Do the same thing with lamb but use lamb spare ribs and lamb forequarter.
Even better than the beef!!!
I cook most of my beef sous vide. The tougher cuts get 24 hours. Picanha is a favorite and I can get it here in Florida often, chuck is okay. I haven’t tried cutting up a whole brisket (I live alone and don’t entertain much) but I probably will some time. Top sirloin is sometimes cheap here. Flank steak is good but not too cheap here.
new to eating meat this video was very beneficial going to the farmers market in the morning giving them all a try
Here in Australia, it would cost at least 2-3 times the cost for these cuts, compared to the prices in the US 😪😪😪
Love grizzle too! Decided to eat boiled meat on fridays in lent as penance. Sr. C Thanks for ground tip re histamine, I will try. Love the breakdown of all the cuts n how to cook them!
Down hear in South Texas we have brisket ends very cheap no more than $3:00 cut into thin stakes grilled over charcoal very tasty
Keto chili with GB. Yum. Chuck in instant pot. Also yum. Chicken thighs in air fryer.
Thank you for a very interesting video 🥩🥩
Bacon Cheeseburgers are a staple in my house along with Chuck Roast, Tri-Tip, and Ribeye. We buy most of our meat @ Stater Brothers. They run weekly sales. This week Ribeye is $6.99 for steaks or roasts.
Just came across your channel
Thanks to the YT algorithm I guess:)
Great channel !
Just subbed
Enjoying your simple and easy to understand flow and content
I'm a science junky too
Great to watch a video like you are just having a conversation w a friend or over coffee or electrolytes:)
Ground beef every day, from our own cows. Eggs from our own chicken. Raw HWC. Grassfed butter (my most expensive but most critical food). Ends and bits bacon value packs. Some roasts. Some new york steaks, sirloins, ect....but only a few a week.
Sirloin tip knuckles, you can get it at Sam's relatively cheap. You can ask them to cut it for you but I recommend cutting them at home yourself going against the grain. You can also inject and smoke them
Somehow I knew you were going to mention brisket. I smoked one over the weekend and I was talking about how it costs so much for a brisket but if you go by the pound it's really not that bad. We usually have leftovers for a couple of days.
I also watched the Chuds BBQ channel and a few others on how to trim the brisket. I usually don't trim it because if the fat is rendered right I like it. That said I think it was better after trimming but I don't think I will trim it quite as much next time. And I also saved a bunch of the trimmings for other things that I did. I don't have a meat grinder but I heard the trimmings are good in burgers.
I wish I had a link to the video but PitmasterX makes very entertaining bbq videos, and in one of them he flat out admitted that when smoking a brisket for his family he doesn't really trim it at all....then he proceeded to trim a brisket for the video.
I eat a ton of ground beef and chuck roast. I cook my chuck roast in a pressure cooker because I'm impatient, but it still comes out very tender and juicy (I add bone broth). Then I cook down the broth with some salt for an au jus on the side. I might start eating more short ribs if I can figure out how to cook them properly.
Same here with the pressure cooker. I cooked all my beef with it usually ground beef. I just got some chuck roast but has been cooking ribs with the pressure cooker. My local grocery store doesn't have the cheap brisket like Walmart which is half an hour away. I soaked all my meats including ground beef to get rid of the blood to reduce some iron. It's not good for men to eat too much iron as we can't get rid of the blood like women do.
My favorite low cost meat is 4lbs of salted chuck roast tightly wrapped in tin foil and baked for 4 hours at 280 degrees. It's pure butter.
Gonna try that! thx😉
I do kirkland 75/25 frozen ground beef from Costco. I wont buy any other kind, even if it's grassfed & the same price. I am so used to the fat content that any other version is a turn off. I load the air fryer with four patties at a time & sometimes top it with an egg or slice of cheese.
This is the first time I've heard of a pellet grill. Will look into it. I've got boring old propane and propane accessories, and the indoor oven or air fryer.
Some of my early videos showed my grill. I need a better mobile filming set up before I can make more of those videos
NuWave Oven
I like beef shank. It tastes a lot like short ribs at almost half the price. Slow braised.
I've never been able to find one. I'd love to smoke one into a Thor's hammer
@@practicalcarnivore6093 The ones I get are about an inch thick. Not like veal shank.
Run the tough fatty cuts through a meat grinder. Then cook high heat to hard brown both sides. Less than 5min/side. Still pink in center. Pour fat in pan over beef. Much of it soaks back up. Delish.
woohoo! one of my fav Catholics talking carnivore! good and practical advice- thank you Anthony!
Right now I am in a situation where carnivore of any type is cost prohibitive. Even ground beef is a luxury right now. I do the best I can with pork and chicken so when the store has pork roasts for under $2/lb I grab some. When they have it I treat myself to some smoked pork jowl (half the cost of bacon).
I would love to get some beef heart but that seems like I would need to find an actual butcher shop as I don't see it in the stores at all.
I have a Tyramine allergy (migraines) and I buy frozen 100% beef 1/4 lb burger patties (80/20) and eat 4 for lunch (pan fried) 5-6 days a week.
You can cook brisket in the oven on 250 degrees F. Season, Wrap in foil. How long you cook it is the weight. 1 hour & 15 minutes per lb.
Walmart skirt steak bulk pack usually next to the whole brisket.
Picahna, tri tip, sirloin cap. I smoke and eat these cuts daily.
I cook to 125 then wrap and rest in my cooler for 4 hours minimum.
I slice the roast with my very sharp filet knife and it's like the eating the best deli meats I've ever had.
Chuck Eye steak is the poor man's rib eye.
Brisket went on sale for Hanukkah too a few weeks ago
Thanks for the info. I have to watch what I spend, but want to find what benefits I can get from carnivore!!
I use beef ribs a lot. Cook in the pressure cooker then a quick grill afterwards tun out super soft great cheap meat.
A couple of years ago Chuck Eye was like
$4/lb. That was until word got out about it being the “poor man’s Rib Eye”.
Now it goes for $12+ / lb.😢
I like whatever is on sale. But I really love the arm roast.
Picanha is a Brazilian favorite. Super expensive. As a Brazilian living in Canada and doing carnivore, I love that I can get it cheap. Around cad$ 14/Kg
Beef Shank is my favorite cut of beef.. even over Rib-eye! Low and slow with onion, salt, garlic, and pepper. Lots of fat and collagen! Not to mention bone marrow and bone you can save for beef broth. :)
We cook the shanks from the deer we shoot. really good braised and slow cooked.
When we crock pot a roast, the meat is shredded, seasoned, and I take mine then add the stuff family wants and this creates a thick stew.
I love those ribs you first mentioned. Cheap and all the connective tissue 😋
For me I absolutely love tri tip. Unfortunately the price has been going up because people are figuring out that it is tasty.
When I gave up smoking after 30 years, I started watching all the cooking shows on cable. This made me turn into a homemade chef. I can't tell you the number of times, I was at Kroger at 11:00pm with a recipe for something new. While I've cut a lot of my meat from fast food, I still enjoy meat more chicken now that beef. I do remember Guy Fieri from his show always saying the Fat is where the flavor comes from using the words using fat, you go to "Flavortown". I've always preferred lean meat, yet I still enjoy bacon every now and then. I have seen YT videos of people that went on a strictly carnovore diest and it changed their life, so I'm sorry to all the plant eaters, I enjoy both. For those that think eating meat is cruel, it was done in the bible and believe it or not, vegetables scream when they are cut from the earth as weil, can't you hear the millions of ears of corn, screaming to be heard? I enjoyed watching you "chew the fat". Good video, best of luck to you.
Corn doesn’t scream but all the animals chewed up by columbines and shot or poisoned by farmers do
@@foxyauragems6146 Scientists in Germany say vegetables let out screams when they are cut, fruits squeal and flowers cry. The researchers have developed a way to hear plant sounds which are normally inaudible to humans. When a leaf or stem is sliced, the plant signals pain by releasing the gas ethylene over its entire surface.
I predominantly buy whole beef shoulder (chuck) and grind myself or smoke it. It makes great pot roast and chili. Also. beef shank and beef tounge are great. Beef short ribs are getting high priced as is brisket. Pichana cooked over open fire is amazing. This is Brazilian style.
I am in the Netherlands and here it is a serious search for fatty cuts of beef besides ribeye... Pican is sold for ribeye-price over here, beef ribs are hard to find. So I eat ground beef and flat iron steaks with added butter mainly, ribeye on the weekend ;)
Must have eaten close to 200 chuck steaks over the last 9 months om carnivore at least 5-6 a week. Easy grilling - sometimes catch a very tough one, but dollars wise, a nice way to put a big steak (or 2) on the plate for dinner.
yes tks for chuck roast. agree.
Good list. I agree with it. However, I'd say that whatever, Korean ribs thing was, is virtually unavailable at any grocer I've ever been to even in other parts of the country. I'd only find that if I went to a slaughter house and ordered it specifically. And then it would be very pricey since they usually cut that meat cap off for other cuts and would want to charge for keeping that layer.
Thanks for the work you're doing here.
Once in a while I can find top sirloin roasts for $3.99 per lb. I temp them and braise them, then put them in my convection on 350° for about a half hour or so. Very yummy! Kinda rare, but that's how I like my beef. I love rib steaks but only but when in sale, $7.99 lb. No way I would pay more, unless of course it were tenderloin, my favorite!
Tri Tip is another reasonable priced cut of meat. It has a fat cap. We sous vide cook ours and finish on a hot grill.
Shank steaks are my favorite! ❤️ $4 a pound with a bone, marrow, lots of fat and collagen. I put 4 in a crock pot on high for 4 hours. Divine! And the least amount of work of all the beef that I make. Plus, I can save the bones for bone broth. Win!
The first meat in your list of 5, beef back ribs, are the second choice behind filet mignon for Korean bulgogi as well as being most excellent sauteed slowly in chicken broth and garlic. Thanks for the suggestions! Or, there's always Walmart's own Great Value Spam for $2.28 a can!! I'm wondering about air fryer (crispy??!!) generic spam?? Thank you again!
Cut into smallish cubes and cook on high heat. Check out air fryer pork belly burnt ends videos for inspiration.
Cook back ribs on low in the crock pot for 6-7hrs and then finish them on the grill.