Butchers Vs: Supermarket Rib Eye Steak Full Review! | Eric Lyons
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- เผยแพร่เมื่อ 4 พ.ค. 2024
- Is there really a huge difference in quality?
Why do Butchers charge more for steak?
What’s the real difference between supermarket steaks and butchers steaks?…
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Im a butcher of 40yrs..i much prefer rump steak for flavour..
Dry ageing blah blah blah..irish beef is best simply because its killed older allowing the cow to age longer simply because of our uk mad cow desease laws where bovine for food have to be slaughterd at 18 months old ..when lookingvfir your steak look at meat..it should be a dark dark red and within the steak you should be looking for white speckles..this is not fat..its collagen..this breaks down during cooking tenderising your steak.even if your steak is aged open the pacakaging and leave it open in your fridge for a week..
Cooked medium rare on a griddle pan is my suggestion..if you cook your steak for 5 mins let it rest for the same amount of time..
You're making my mouth water.
Butcher yet you dont know steak is from a bull not a cow
@@tellitlikeitis-rg4ny not necessarily
The meat you get from a butchers will always ALWAYS be better for quality and value than a supermarket....I don't know why anyone would think it wouldn't be.
I tried my local butcher’s steak a couple of times because it looked good and dark, but it was tough, tasteless and very very expensive. Beaten by Aldi every time on all three points.
@@ZerubbabeMinistries2002 I concur, to be honest, Aldi can be more consistent.
Note to Aldi cut the steak a little more on the thick side, 🔥
Just subscribed. Great information. You're providing a true need to know service Sir!
Wow, didn't realize the difference was so big. My butchers is right next to my supermarket, I'll be sure to show him my custom. 1 new subscriber.
Im convinced,good video thank you
We all should support farmers
Gates trying to give us plastic meat
Now don’t get me started on Gates , what hasn’t that man corrupted !!! Revenge of the nerds !!
Great video and format. Look forward to more.
This was an eye opener thx for showing us , I already prefer the butchers sausages so not much of a leap to go for their steak too 😃
I always buy a single slab of fillet for ten quid from my local butcher. Worth it!
Very interesting insight, given plenty of food for thought - can definitely see the quality of the Lyons steak showing through
Thanks Emmet. You certainly can.
Just for the record, searing meat does not lock moisture in, it's a common misconception that has been disproved by science, searing actually causes more moisture to leach out of the meat.
Also, always oil your steak, not your pan, season once oiled and leave before cooking.
You’re right, but …
NERD!
Science also gave us convid
Yep, my local butcher I get my rib eye steak are around £10/11 for a 300g Rib eye steak, compared to what £7/8 steak from supermarkets and I prefer the quality of the Butcher’s rib eye steak.
Great cooking tips. I never knew to keep them out for 3 hours prior to cooking
Great video and no surprises there! Can you do one on chicken breasts, had some recently from Eric lyons and they were amazing and huge! 👍
Thanks Charlie. Yes we will be comparing chicken breasts in the near future.
What a surprise. A butcher says the meat from his shop is better than the supermarket.
Interesting. However can I point out that UK beef would include beef from Northern Ireland and not the Republic of Ireland as your flag on the screen would have suggested as you called it Irish. Also Northern Ireland beef is a world class product, exactly the same as the world class English beef.
Our steaks, there is a clue. 🤣👏
I work in a super market butchers. I can say that most of your comparisons don’t apply to our ribeyes. Vac pack stuff is near enough all machine cut from frozen and may even be subject to chemical preservatives in the more shoddy stores. I also think your cutting test was a bit pointless too as the steak of your own was thicker by at least 5 mm. I could cut you a ribeye the thickness of a castle door if you wanted it (some do like that of course)let me say though that what you are doing is a good thing as we need people to come back to a proper butchers shop and take away the serious mass farming quick hung meats out there. The fact that you take the time and care to dry age your meats is class. Obviously places like Tesco, morrisons and other retailers simply don’t have the time to do this and some of them won’t even take the chance on it either.
Great, now I'm hungry for rib eye! Good job :)
Rib eyes flavour outperforms all other steaks!
That steak absolutely passes the eye test ❤️
Thanks Brad, I think the test was fairly conclusive. 🥩
@@EricLyons 2m59s you are wrong, if it says UK, it can't be Irish as Ireland is a foreign country and hasn't been a member of the rubbish UK for 100 years, I never buy English steak's, I only buy Scottish as Scottish Beef is far superior.
Which one
I rarely buy steak, nearest butcher is 5 or 6 miles away. I like mine well done & supermarket steak just goes dry & tough. Butcher does me a cut suitable for well done. Also I don't use salt.
I’ve got the same pyjama bottoms….. they’re comfy aren’t they!
Sharpen that knife and show that meat some respect, hacking at that like your cutting down weeds with a machete!
I’ve always preferred butchers steak to the super markets steak but our local Butcher couldn’t compete with Tesco’s so we no longer have a local butcher so the best I can do is buy of the meat counter in Waitrose which is better than the packet steak, but not as good as the old butchers.
3:00 The quality of Irish meat is far superior to English meat in my experience (have lived in both countries)
Omg it’s 12.48pm and that looks so good, I always get meat from morrice Jones in weybridge no shrinking chicken no water injected ham and fantastic steaks cut to your size and the bacon 👍
From mince to Steak Butchers may be more expensive but flavour is everything I'm a semi retired Cook and when you cook Butchers mince you get a sweaty smell from the Fat which is good when you Cook Steak you get a slightly Earthy smell .But when you do the same with Supermarkets Mince and Steak you get Zero aroma which indicates maybe pre Frozen and results in very little if any Flavour that's why always find a Butcher you can trust 😉
Not at all biased of course. Not likely to say ‘actually the supermarket steak is much more tasty.’
great little video i’m a chef and as soon as you pulled the butchers DRY aged steaks out 😋😋😋,mass produced food is seriously bad for you the individual and the environment + who know where the F it came from!!,probably some brazilian rain forest destruction 🤬,not in this instance but you should get me!!!,where i live there was a butchers a fishmongers and a fruit n veggies store 2mins (i shit you not) from our front door 😁👍,now only the veg shop is left 20+ years later 🤬🤬🤬,super markets man great for convenience but if you want something nice ! pay a skilled person/business that extra because you can’t lose
His next door neighbour must be thinking , wtf is he shouting ??
You got me converted to a butcher steak rather than a supermarket one from now on 👍.
I sit on the fence on this one ☝️ same of a few other guys comments on here I’ve been butchering for 40 yrs also, we did try sirloin from Waitrose the other week and it was tasty and very tender indeed. Aberdeen Angus. Yes I do agree with all the plastic packages you have to buy from all supermarkets it’s not good. Also we all should support our local butcher more.
I’m converted!
Unfortunately, not all towns have a good old fashioned butchers anymore. If mine did, I'd buy all my meat from there. Same goes for fishmongers.
Supermarket chicken is the worst. Always slimy.
The thicker steak (obviously his one) lost less moisture.
Schoolboy science explains why.
Will be buying from Fraser's butchers now peeps.
Most of my meat i’ve known with it’s head on and the ground it’s been on no more than 20 miles away if it’s not mine...... i had a ribeye dry aged from aldi at a friends bbq .... it was pretty bloody good but probably same cost as the local butcher. Most of my uncle’s belgian blues end up in marks and spencer but some go to the local butcher. You can get good meat from the supermarkets just have to buy the top end stuff, personally i’d buy from the butcher ... generally less packaging and less food miles.
Im a vegan and I'm offended. Lol 🤣
On the serious note though, good impartial video. Keep up the great content. Remember folks shop local.
Is a fork and a large very blunt knife the recommended implements for cooking steak?
Love rib eye steak x
Chef of 16 years n let’s say I have tried n cooked a few steaks I know a decent quality one when I see one however butcher v supermarket is not a good competition the way some people do it guesses are you work in a butchers or your a farmer that doesn’t have a contract for a supermarket and look at it this way these days you say £1 a difference that £1 is only for one try feeding a family on these prices all week that is year bread n butter gone if you do. I have cooked with Irish steaks many o times and guess what I got the same result from my customers. Sick n fed up of all the fake nonsense out there about food I mean av never been one to shy away from telling the truth av had Aberdeen Angus fillets n t-bone steaks that have came from local butcher’s yeah looked the part but when o cooked it they was as tough as old boots n am glad the butcher was one of my customers that night (I didn’t need to call him as the proof was on his plate) serving it medium/rare. To be honest I have just had enough with all the lies n rubbish from the catering industry I have decided to pack it in
How does UK mean Irish?
Congratulations to the butcher of 40 years his comments on BSE are very relevant. British livestock farmers wanted cheap feed so never questioned the feed merchants what they mixed in thier food which happened to be scabbed sheep heads . British meat is sound rate give me Irish beef, New Zealand lamb and pork from Europe (don't forget swine fever and foot and mouth disease) here endeth the rant.
I eat steak at least once a week and I’ve had super market /Butchers and Waghu from a top Cheshire butchers BUT the best steak I’ve had by far was from a pal who supplies restaurant and gets the beef straight from Argentina 🙌 Miles better than our beef
Cant find any butchers near me anymore that actually have decent meat, theres all come from abroad vacuum packed ready to go
One is thick and dry aged, the other is thin and not dry aged. Hardly a true comparison.
We all know how this fake bias review is going to turn out that’s why there is no point watching, thumbs down 👎, next time a fair review is on exact same type of meat 🥩, dried or not.
I can eat both 😋
Converted
Mmmh? Ireland's not part of the UK.
Oil & season steak not pan 👍
You left 26 grams fat residue on the scale from butchers steak … so Supermarket Steak was a further 26 grams weight loss
Costco if you know you know
Do a comparison of wagyu beef to the next high end steak.
Why on earth would you want to cook them in the same pan when conducting such an experiment and what's with the garlic clove which will surely burn and introduce a bitter taste.
Yes we know butchers meat is better but your taste test was flawed.
I'm butcher shop chicken and meet cutting expect job
Personally I always by Irish meats when I can, far superior beef 🥩
But Scottish beef it wins by miles 😁
Theres no such thing as locking in moisture
All butchers differ and supermarkets don’t really should have been mentioned if no going to be biased for the butchers
The main difference is that my Butcher charges twice as much for the same steak
So only 20-30% of butchers dry age it properly🤔
so your only comparing the top 20-30% of butchers to supermarkets then. So it’s not always necessary better to buy from a butcher then.
Chances are it will be better, but it’ll definitely be more expensive.
lidl steak is sometimes great
Excellent in my experience
I had one and it was awful. Must have just had a bad one. Might give them another go
The most consistently beautiful ribeye steak I’ve cooked and eaten in recent years came from Liddell. Yes! You read it correctly. I oil the meat season it (no pepper because it burns) and into a hot pan, judging cooking time by pressure sensing, and hey presto! Both your steaks on video looked massively overcooked to me, so I don’t know what you expected, but the results were predictable.
I assume everyone like me, would plump for the superior butchers steak.
But the whole comparison is dishonest.
Who guessed Supermarket?
No need to shout.👍
Please, please, please ditch the ridiculous and annoying background music! I’m off as I can’t bear it any longer. Also, there’s no need to talk so loud, or are you trying to compete against the music? 😤😤😤😤😤
Steak has no place in the kitchen, on the Q only thank you, not gas, charcoal, 🔥
At least cook on gas A
Gas isn’t available in every village.
Without knowing where he lives you can’t assume he has gas piped to his home area. I’ve lived in a village with no gas. Yes, I could have had a cooker that ran on bottle gas, but I already had central heating that ran on oil, I really didn’t like the idea of running out of cooking gas.
6 minutes to cook a steak ! . Well done or what
This was an animal that suffered. Most are from dairy cows that are raped and abused. For nine months they carry their calf and if it’s a boy, he is sent straight to the hell hole, slaughter house, as he will not be profitable. If a girl she is enslaved as a milk machine, mourning her babies that are stolen again and again. When she is worn out, she will be sent off to the slaughter house for that extra bit of profit. They are intelligent, emotional beings. Daisy also gets her protein and calcium from eating plants, grass. Most of the slaughter house workers are ex criminals and unstable individuals. Why not show a video of their suffering and killing. Why not have glass walls in these hell holes. Also you forgot to tell them about the added hormones, antibiotics and violence that is added, many have tumours etc that are still present. Pls watch earthlings! Also the biggest cause of climate change and illness amongst humans. Why do you need plants to season.
Vegans, were they off star trek?
I've started eating butchers Brisket. Good value. When cooked properly it's better than steak
Nice little advert....but if you're going to try and make claims, then probably best not to contradict your own factual findings.
A difference in 4g at pre cook does not equate to "you're getting a lot more steak with the butchers steak".
Nor does it equate at post cook with a difference of 11g.
Just stick with saying "butchers are best" because at least it's an opinion, not a failed experiment.
Typical Beano kid thinks that because it says Red tractor or has the Union flag in the corner that it’s superior to any other meat, I’ve worked both sides of the Irish Sea for years and give me a dry aged Irish steak any day, did this guy even stop to think that his butchers steak probably originated from Ireland in the first place?? 🤔
Mate, clearly biased.
... comes down to taking a trip to look you in the eye?
Supermarket steak is shit its not hung propperly
Whose*, and I’m tired of TH-cam suggesting this f’ing video.
Crap ROI meat
Please stop shouting.....
2m59s you are wrong, if it says UK, it can't be Irish as Ireland is a foreign country and hasn't been a member of the rubbish UK for 100 years, I never buy English steak's, I only buy Scottish as Scottish Beef is far superior.
Agree with that. I live in Warwickshire but buy all my meat from Scotland.
Nothing beats a good Aberdeen Angus steak.
@@randlepmcmurphy6117 yep, my favourite steak is a Ribeye.
It’s not food, it’s violence!
Why this add popped up I don't know as a vegetarian I don't approve
Rotting corpses of tortured animals aren’t food
Animal liberation!