Have you ever seen those prepackaged flavored ribeye steaks in the meat department in your local grocery store? I've seen them a bunch of times but have always been afraid to try them! Well today I put my fears to the side and gave them a try! Were they any good? Watch and see! SUBSCRIBE - goo.gl/6hkChx Help support The Wolfe Pit! - goo.gl/98hVCN Make a One Time Donation! - goo.gl/4BMDva Items I use in my videos - goo.gl/kah8h4 Check out my other channel - goo.gl/P6H5ee Social Media Links: Website - TheWolfePit.Com Facebook: facebook.com/groups/381019335339668/ Twitter: twitter.com/TheWolfePit Instagram: instagram.com/thewolfepit/ Website: www.thewolfepit.com "Broken Reality" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/
Paused at 2:45 just to keep the shuddering to a minimum. Not being at all facetious. And the word "werewolf" is fun to type because you get to roll your fingers over consecutive letters. There. Back to the description of the "flavors" in that Terrible Twenty Per Cent.
Larry, the sad/sick part is that the steaks did not look that bad before going on the grill. I trust you and mrs. Wolfie on the taste profile though. I'm sure you checked the date on the wrapper, but is it possible they were rancid/going south when packaged ? I do know there are 8 grades of meat as designated by usda. The 3 grades that are sold in grocers from top to bottom are prime, choice, select. The other 5 which i can't remember the names ( some are cannery, utility, etc...) are used for pet foods, etc...if you have ever had one of those vans come to your house with a deal on steaks, they will always be one of the 5 grades not sold in grocers. You may have got that when you bought this product used on the video. It is not illegal, they just have to label the grade. I tried one steak, grainy, poor texture, no flavor, was terrible .they were sold vac-pac in a box that just said texas ny strip steer steaks. Do not buy them.
I have seen those things ,but I am afraid of them also ,so I just take my crossbow and go and get me some back straps under the apple tree across the road in front of my home.I know what it really is, and I know what it has been eating also.thanks for giving these things a try,you are a Brave man.I bought a package of fresh Hog Liver at a small Amish Market we have in our County,and I fried them in a big cast iron skillet with a big mess of sweet onions ,and Itwas just like when I was a kid and we killed Hogs each Fall.and believe it or not both of my Teenage children loved it.those liver and onions was gone in a flash.I was stunned.LOL
Yes, the meat glue thing is just sensationalism/click bait. Due to regulations in North America, Europe, Australia - you have to disclose if meat is formed. Due to bacterial content of formed meat is higher. So you need to fully cook it, or something along those lines.
@@SanchezOKelly I was wondering about that. I knew it didn't make any sense to have a rare glued steak because the outside of some of those pieces are now in the center of the glued meat.
@@stuckinthepastproductions4329 one of my posts in this thread somewhere has a link to the actual regulation, but you can't hide things in spices or flavors etc.... What you can actually generically put in those categories is regulated in its own way as well. But meat glue needs to specifically be called out. It also is pretty easy to tell if something is meat glued by delaminating it. There are videos that show the difference between a full cut of meat.and meat glued meat.
@@SanchezOKelly The packages did say to cook until 160. No one would tell someone take a good, hell, a decent quality ribeye steak, and "make sure you cook until 160".
Thanks to Larry covering the issue. I am pretty familiar with Transglutaminase since I was doing research about this enzyme. I am pretty positive toward this enzyme since I was trying to glue real tissue together... We usually name it TG in short. TLDR: Transglutaminase treated frozen product comes with huge deterioration due to the way TG works. Reason: Transglutaminase only works efficiently above room temperature, and the optimal temperature is about 100F. The good quality enzyme will complete the job about 30minutes at 100F Lower temperature works slow, so the meat has to be ROTTING in 100F for 30minutes or complete equivalent ROTTING in refrigeration. how to glue the meat: Frozen pieces form some other processes defrost into a mold(the meat disintegrate after 3 times defrost, this is probably the 2ed time) The enzyme applies and reaction and rotting take place (30 minutes in summer days~) the meat lump is frozen and cuts into steak-like pieces. ==== Transportation, hope it's frozen on the way==== the steak arrives at the shop and defrosts to the shelf. (3ed time defrost, the meat is dead) ==== Summary==== you get a piece of meat already disintegrated due to 3 times thawing. It generates “soft” feelings because the structure is broken. It's been in 100F for at least 30minutes (or equivalent rotting), it's a piece of semi-rot, not a fresh meat.
@@Solon_The_Lich Well, the enzyme works great under good control, like in a restaurant. It's just the processed frozen food protocol not working with it.
@Silently Sceptical Technincally true. But do they? Results matter more than what's theoretically possible and the EU has a pretty good track record when it comes to consumer protection. Mainly because lobbyists pushing for special interests (such as: making it legal to pump 20% water into meat products), have to overcome a metric shit-ton of veto-players who all have the ability to block changes. The more veto-players there are, the more likely it is, at least one of them cares more about the interests of consumers than the special interests of an industry. Or vice versa: The fewer veto-players there are, the easier it is for special interests to buy them off...
@Silently Sceptical You're just a couple of decades off... And the fact that English is foreign language to me should tell you in which direction. Not every mention of the EU is related to Brexit. But if you want to go there; what do you think "freeing the UK's economy from the shackles of EU regulations, to be more competitive" will do to consumer protection? Politicians who want to leave the EU because it doesn't allow them to deregulate (or "liberalize" as they like to call it) the economy as much as they would like, aren't going to rush to enforce rules to replace those pesky EU regulations that told meat producers they can't pump 20% water into their products. That would be the opposite of what they stand for and what they promised.
These "steaks" remind me of the stuff that used to be served at the cut-rate steak houses (York, Ponderosa, Bonanza) back in the day. Meat that had been culled from dairy cattle and soaked in a solution until it was sort of tender. I don't miss it at all.
Having cooked probably tens of thousands of Ponderosa "steaks" back in the day, I concur. These look like exactly the same sodium-sponges we slung. Don't get me wrong: to a young adult out on their own for the first time, I was thankful for how much of this stuff I got to eat on a regular basis, but 26 years later, I just don't think my gut could handle it.
It would be interesting if you were able to send samples to a laboratory, and maybe even visit one? Sometimes food labs/scientists find it a fun diversion to show off their work (most regular people aren't really interested, that's why)
I must thank you guys from the bottom of my heart (and my stomach) for taking one for the team once again. We the people like me appreciate it a lot! Take good care!
The company closed not long after Larrys video which means they were in trouble LONG before that. You dont trade for 8 years then massively fail within just few months
Monroville Just noticed that mistype lol, but I agree it’s too funny to edit. But yes, I also think that their closure happing shortly after Larry reviewed their ground beef was coincidental. Chef Requested Foods went off on a rant on their Facebook page that a “certain TH-camr” defamed their brand. When in reality, their company was crashing and burning due to their low quality foods.
@@Thatbasedcat It seems that their food is not the only thing soaked in bullshit. They tried to screw over a great and honest TH-camr because their product was subpar and they were called out on it. To hell with them!
Every major meat animal has a clearly defined cut chart, right? And a 'steak' means a single, integral slice of a particular cut? So how the hell does this get to claim to be a rib eye steak when it is objectively not one?
@@AgentTasmania I'm guessing that they might be able to prove that a part of what's congealed together comes from that cut, but who knows where the rest comes from. It's very misleading and should be better regulated IMHO.
You are doing God's work! Too few butchers these days, although, the trade is making a comeback as people are wising up and actually caring what they put in their bodies.
Yuma Super Silver the local butcher is a dying trade. Even supermarkets have eliminated the in store meat cutting. Big worries of contamination/mad cow shit etc ( lawsuits). Now it’s precut packaged at centralized packing facilities to cut costs. Packaging fools customer looks like fresh cut. But if you read labels odds are small print will confirm additives and injected solutions Buyer beware
Facetious isn’t the only word with all 5 vowels in order. ‘Aerious’ is a word that means something along the lines of ‘airy’ if that makes any sense. Its also the shortest word with all 5 vowels in order.
I can get 5 small real rib eye steaks from my local grocery store for $19.99. It's part of their pick 5 for $19.99 meat deals they have at my local grocery store. Yes they might not be all that big, but they probably way better than what was in Mr. Wolf video.
I've been using Montreal Seasoning on venison steak. I slice it into 1" thick strips, marinade them over night in olive oil, soy sauce, Worcestershire sauce, onion and garlic powders. Sprinkle on the Montreal Seasoning and pan fry them for a minute on each side in a small, hot fry pan. They come out really moist and without the gamey taste, which I don't like about venison. It doesn't need any steak or BBQ sauce.
Not going to lie. Those look a lot like the "steaks" we got on some deployments once a chow hall was set up. Soaked in water and quickly charred pieces of leather. I'm happy there was tobacco or gravy
We have one of the last Bonanza eateries left in the U.S. here in Lebanon VA and this is exactly how their steaks look and taste. I've only been there once since I moved here 12 years ago. Bottom of the barrel quality for sure.
Chefs requested foods "PERMANENTLY CLOSED" HAHAHA Good ridance! If you dont care for human health and consumption and throwing out fake food that can make people sick you shouldnt be distributing food. Love this youtube channel nothing but respect for you. Keep up the great work! 👍👍👍
Walmart sells a product that's almost the exact same. Like 6 "ribeye" steaks for I think $6.98. So much water in them you can't cook them properly without overcooking them. They had no cap on them at all, which is the whole point of a good ribeye, and the most telling thing of all... The freaking meat's grain was going a different direction on every different side of the fat line. They're clearly trimming off fatty pieces with meat attached and then using meat glue to attach the fatty sides together so it's harder to tell. They're typically three different pieces of meat, look at most the steaks, three pieces. Some small, some larger, some with less fat some with more, but look at where the fat trails off. Three pieces in almost all of them.
Larry, I love the way you think. You really are looking out for the people. You answer questions before the people can ask them. Good job for looking out.
So let me get this straight .... water added ... 3 times the price... mechanically tenderized... frozen not fresh? And y are we not supposed to go in on them again ? 🤔
Because telling those frauds that their products are trash is not going to stop them from going on their shady business, but sharing how their products look and taste out of the box will give people real info on that product, to decide if they want to put money on it
I'm not sure where you are from but here in Canada there are regulations about labeling meats bound with meat glue as "formed" meat. This is especially important for steaks since cooking such a steak rare would not sterilize the surface bacteria in the joins where it was glued together.
Now remember, boys and girls; enhanced doesn't mean better. Also, those steaks looked like doo doo, but they don't look glued together. I was a meat cutter for about 6 years, and while I never glued meat together, those steaks were in tact muscle.
My KISS rule is only buy meat with 0 carbs. Premade Frozen Burgers are another mystery at times. Some have 1 or 2 carbs per patty, so you know something is up with that.
I always see the giant whole tenderloin prepackaged and premarinated. I always wonder, how many days, (weeks?), Did that tenderloin sit in that marinade and how much meat glue was used to form it. I can't see very many people buying it and the only reason a company can profit off that is if everything was extremely cheap to produce. That translates to a concoction of extremely poor quality. Possibly very unhealthy in a mad scientist aspect.
Thanks for the video Larry. I've learned a lot over the years from watching your videos and I appreciate all the information I've gained from you. You've helped me to be a more informed consumer.
"That's the story of my life..." 6:59 Same here, dude. I just sit on my paint can in the garage, out of the way, next to my fridge and feel the same way.
If it contains transglutaminase it MUST say that it contains transglutaminase. If it is not a whole peace of meat it MUST be stated on the package. Not meat glued. That is from the mechanical TENDERIZING. The price is ridiculous.
Larry, you are an honest man creating honest content! i have tried a lot of things i've seen you review. if these companies blame your reviews for their downfall that's their fault, don't sweat it!
That's why whenever we buy ANY kind of steak we always buy it in It's pre sliced form. Such as, buy a whole beef loin and slice your own filet mignon, or buy a whole standing rib roast and slice your own Ribeye steaks etc. Or at the very least order it at the butcher window and watch the butcher actually slice it in front of you. And if you buy even hamburger's buy only the store brand. We shop at Publix in Florida and the butcher's are more than happy to slice anything you want. Never buy hamburgers pre packaged in a box, such as "Bubba Burgers" etc, God only knows what is in them. Any fish we buy at the seafood counter also.
@Guga Foods did a video on meat glue when he used it for sou vide, it's said do not breath in, and he said well if you can't breath it in why are we eating it?
I live in the US for a while, we obviously have processed foods and such in Canada too, but it's nothing like the products sold in the US. Can't believe they're allowed to sell half that crap lol.
I mean I would take it as a compliment that I caused a company to go out of business. Though you were more likely a scapegoat for a company already in trouble.
while this is often true(in many products, they hide extra sugar that way too), in this case however, they probably don't need to hide MSG under flavor, since they are already hiding the MSG in plain sight as "Hydrolyzed Soy Protein".
Worcestershire sauce marinate next time. It should cover up the rancid taste. That and tobasco sauce too. Worcester sauce and tobasco is good on most packaged meats.
You know, I wouldn't be mad if they would just be honest. If you're combining smaller pieces of meat to reduce the price, that's okay. If the meat is good and it's cheap, you're filling a market niche - who can afford to buy actual steak all the time? I buy skirt steak way more often than something like a ribeye. It's cheaper, but I can work around that and make a good meal without breaking my bank. Just tell me. I like saving money. Everyone likes saving money. If your cost cutting measures are ethical and don't ruin the food, people will be okay with that. Is anyone mad about the "halves and pieces" cashews? No. We know what we're getting and think it's an acceptable trade-off. Most people who can afford whole cashews all the time also have a summer home, so there's no shame in catering to the average person who just wants decent food for a decent price.
Well i am more mad about how cashews are processed. The shells of the cashews contain a toxin like poison ivy. This is why they only sell shelled cashews. In Vietnam the shelling process is done by prisoners.
@@TheKarnophage a lot of prison labor around the world, I came to the conclusion that is one of the reasons Criminal Govts make laws, I first noticed it here in the US when I was in my late teens.
Meatglue are utilized by these companies. More often than not, they take the spinalis and other muscles from the chuck shoulder and glue them together to fake a ribeye “look”. Often times they get the grain in the muscle fibers wrong when they glue these pieces together.
If the company uses transglutaminase to restructure the meat, it could not be declared as "flavor" on the pacaging, since 1) it is no flavoring agent (which might not be an argument in the US, I live in the EU) and 2) it would be added during the forming of the meat, not with the water solution later.
they should hire you as their marketing food artist, cuz those steaks looked amazing. great dark grill marks, fat looked nice and rendered, center was juicy and medium rare... but we all know the food in those pictures aren't edible sometimes
Have you ever seen those prepackaged flavored ribeye steaks in the meat department in your local grocery store? I've seen them a bunch of times but have always been afraid to try them! Well today I put my fears to the side and gave them a try! Were they any good? Watch and see!
SUBSCRIBE - goo.gl/6hkChx
Help support The Wolfe Pit! - goo.gl/98hVCN
Make a One Time Donation! - goo.gl/4BMDva
Items I use in my videos - goo.gl/kah8h4
Check out my other channel - goo.gl/P6H5ee
Social Media Links:
Website - TheWolfePit.Com
Facebook: facebook.com/groups/381019335339668/
Twitter: twitter.com/TheWolfePit
Instagram: instagram.com/thewolfepit/
Website: www.thewolfepit.com
"Broken Reality" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0/
Slice them lengthwise in strips and inspect the grain, if uniform it is most likely whole non glued
Paused at 2:45 just to keep the shuddering to a minimum. Not being at all facetious. And the word "werewolf" is fun to type because you get to roll your fingers over consecutive letters. There. Back to the description of the "flavors" in that Terrible Twenty Per Cent.
I've never seen this meat before in my store and I hope I never do.
Larry, the sad/sick part is that the steaks did not look that bad before going on the grill. I trust you and mrs. Wolfie on the taste profile though. I'm sure you checked the date on the wrapper, but is it possible they were rancid/going south when packaged ? I do know there are 8 grades of meat as designated by usda. The 3 grades that are sold in grocers from top to bottom are prime, choice, select. The other 5 which i can't remember the names ( some are cannery, utility, etc...) are used for pet foods, etc...if you have ever had one of those vans come to your house with a deal on steaks, they will always be one of the 5 grades not sold in grocers. You may have got that when you bought this product used on the video. It is not illegal, they just have to label the grade. I tried one steak, grainy, poor texture, no flavor, was terrible .they were sold vac-pac in a box that just said texas ny strip steer steaks. Do not buy them.
I have seen those things ,but I am afraid of them also ,so I just take my crossbow and go and get me some back straps under the apple tree across the road in front of my home.I know what it really is, and I know what it has been eating also.thanks for giving these things a try,you are a Brave man.I bought a package of fresh Hog Liver at a small Amish Market we have in our County,and I fried them in a big cast iron skillet with a big mess of sweet onions ,and Itwas just like when I was a kid and we killed Hogs each Fall.and believe it or not both of my Teenage children loved it.those liver and onions was gone in a flash.I was stunned.LOL
Mechanically Tenderized is my favourite kind. No one tenderizes quite like a mechanic.
Tanja Ridder 😂
😂😂😂
😂
Adam Augustus You mean like the non comedian sidekick who was flash fried in the second to last TRANSFORMERS movie?
I guess it could have been _maniacally_ tenderized meat
As a butcher of 20 years, id say none of these steaks were glued. They look like poor half cuts full of water.
Agreed.
Yes, the meat glue thing is just sensationalism/click bait. Due to regulations in North America, Europe, Australia - you have to disclose if meat is formed. Due to bacterial content of formed meat is higher. So you need to fully cook it, or something along those lines.
@@SanchezOKelly I was wondering about that. I knew it didn't make any sense to have a rare glued steak because the outside of some of those pieces are now in the center of the glued meat.
@@stuckinthepastproductions4329 one of my posts in this thread somewhere has a link to the actual regulation, but you can't hide things in spices or flavors etc.... What you can actually generically put in those categories is regulated in its own way as well. But meat glue needs to specifically be called out. It also is pretty easy to tell if something is meat glued by delaminating it. There are videos that show the difference between a full cut of meat.and meat glued meat.
@@SanchezOKelly The packages did say to cook until 160. No one would tell someone take a good, hell, a decent quality ribeye steak, and "make sure you cook until 160".
Thanks to Larry covering the issue. I am pretty familiar with Transglutaminase since I was doing research about this enzyme. I am pretty positive toward this enzyme since I was trying to glue real tissue together... We usually name it TG in short.
TLDR: Transglutaminase treated frozen product comes with huge deterioration due to the way TG works.
Reason:
Transglutaminase only works efficiently above room temperature, and the optimal temperature is about 100F. The good quality enzyme will complete the job about 30minutes at 100F
Lower temperature works slow, so the meat has to be ROTTING in 100F for 30minutes or complete equivalent ROTTING in refrigeration.
how to glue the meat:
Frozen pieces form some other processes defrost into a mold(the meat disintegrate after 3 times defrost, this is probably the 2ed time)
The enzyme applies and reaction and rotting take place (30 minutes in summer days~)
the meat lump is frozen and cuts into steak-like pieces.
==== Transportation, hope it's frozen on the way====
the steak arrives at the shop and defrosts to the shelf. (3ed time defrost, the meat is dead)
==== Summary====
you get a piece of meat already disintegrated due to 3 times thawing. It generates “soft” feelings because the structure is broken.
It's been in 100F for at least 30minutes (or equivalent rotting), it's a piece of semi-rot, not a fresh meat.
Holy intestinal waste, thanks for the info how this trash is made and why it should be avoided
@@Solon_The_Lich Well, the enzyme works great under good control, like in a restaurant. It's just the processed frozen food protocol not working with it.
biochem king
Considering the amount of liquids added, it would have been interesting to have weighed the cutlets before and after cooking.
Just remember to consider the loss of fat too
Great advice
These literally do not meet the legal definition of steak in Europe.
Imagine your company being so weak and unorganized that 150 bad reviews is enough to take it down lmfao
🤣🤣🤣🤣🤣🤣 #exposed. The ceo punching the air so hard right now😭😭
Damn that text was long af too , maibe it was that time of tge month for tge company?
Its called a small business, even a few bad reviews can destroy a small buisness. This is awful that people lost their jobs.
@@canineuniversity1015 fuck corporations that poison the people
@@canineuniversity1015 They sold barely-edible "food." Good riddance.
I was waiting to see “For institutional use” on the packaging.
Someone have a DOC #?
Your dog ate it but you probably fell down a notch or two in her eyes.
😂😂
Larry, it’s not your fault. If the company made quality products, they wouldn’t have gone out of business. So glad your channel has grown.
Time for another company to go out of business.
Something is definitely wrong if the company felt that a ribeye steak would need to be mechanically tenderized
You're weird....I often ask my mechanic to tenderise my steaks when I get my car serviced.
Do you even know what the word mechanically means lol
cmhammo enlighten me lol
@@cmhammo2025it means colon cancer
Yeah I was super lazy and cooked ribeye with salt and a little butter. Tasted great and was super tender.
“Flavor” is my favorite ingredient.
Wow - pretty sure selling that as 'ribeye steak' would be illegal in the EU. Dear god. 20% added water? Eww
Regulation that keeps companies from pumping 20% water into meat are a reason why it's good to be in the EU.
Canada has tougher food laws as well.
@Silently Sceptical Technincally true. But do they? Results matter more than what's theoretically possible and the EU has a pretty good track record when it comes to consumer protection. Mainly because lobbyists pushing for special interests (such as: making it legal to pump 20% water into meat products), have to overcome a metric shit-ton of veto-players who all have the ability to block changes. The more veto-players there are, the more likely it is, at least one of them cares more about the interests of consumers than the special interests of an industry. Or vice versa: The fewer veto-players there are, the easier it is for special interests to buy them off...
@@MrAranton no, you just don't allow your government to get bought out.
@Silently Sceptical You're just a couple of decades off... And the fact that English is foreign language to me should tell you in which direction.
Not every mention of the EU is related to Brexit. But if you want to go there; what do you think "freeing the UK's economy from the shackles of EU regulations, to be more competitive" will do to consumer protection? Politicians who want to leave the EU because it doesn't allow them to deregulate (or "liberalize" as they like to call it) the economy as much as they would like, aren't going to rush to enforce rules to replace those pesky EU regulations that told meat producers they can't pump 20% water into their products. That would be the opposite of what they stand for and what they promised.
These "steaks" remind me of the stuff that used to be served at the cut-rate steak houses (York, Ponderosa, Bonanza) back in the day. Meat that had been culled from dairy cattle and soaked in a solution until it was sort of tender. I don't miss it at all.
I miss the original Ponderosa,remember the bench seating tables?
Having cooked probably tens of thousands of Ponderosa "steaks" back in the day, I concur. These look like exactly the same sodium-sponges we slung. Don't get me wrong: to a young adult out on their own for the first time, I was thankful for how much of this stuff I got to eat on a regular basis, but 26 years later, I just don't think my gut could handle it.
I ate one time at a Black Angus steakhouse, I thought I was dying I had heartburn so bad.
🤮
Woahhh Ponderosa. You really took me back. My family would eat there every night of the week sometimes. Not sure why they loved it so much.
It would be interesting if you were able to send samples to a laboratory, and maybe even visit one? Sometimes food labs/scientists find it a fun diversion to show off their work (most regular people aren't really interested, that's why)
Amazing idea
I've said this but still havent done it....smfh....
$54 for less than a pound of steak, drugs are bad hmkay!
very funny that Chef's Requested tried to blame their downfall on Larry instead of on their poor quality lol.
I must thank you guys from the bottom of my heart (and my stomach) for taking one for the team once again. We the people like me appreciate it a lot! Take good care!
R.I.P to Chefs Requested Foods lol. Went on a rant about you reviewing their “meat”, only for them to shit down for good. Good riddance to them.
The company closed not long after Larrys video which means they were in trouble LONG before that. You dont trade for 8 years then massively fail within just few months
Bad Boy Bubby Yeah, I’m sure it’s just easier for them to have a scapegoat, and blame their downfall on one review.
“only for them to _shit_ down for good.”
_PLEASE_ do not change this
Monroville Just noticed that mistype lol, but I agree it’s too funny to edit.
But yes, I also think that their closure happing shortly after Larry reviewed their ground beef was coincidental. Chef Requested Foods went off on a rant on their Facebook page that a “certain TH-camr” defamed their brand. When in reality, their company was crashing and burning due to their low quality foods.
@@Thatbasedcat It seems that their food is not the only thing soaked in bullshit. They tried to screw over a great and honest TH-camr because their product was subpar and they were called out on it. To hell with them!
As a butcher. Those are not rib-eye. It’s glued.
Your doing God’s work my friend
Every major meat animal has a clearly defined cut chart, right? And a 'steak' means a single, integral slice of a particular cut?
So how the hell does this get to claim to be a rib eye steak when it is objectively not one?
@@AgentTasmania I'm guessing that they might be able to prove that a part of what's congealed together comes from that cut, but who knows where the rest comes from. It's very misleading and should be better regulated IMHO.
As a simple meat enthusiast, I concur.
You are doing God's work! Too few butchers these days, although, the trade is making a comeback as people are wising up and actually caring what they put in their bodies.
Yuma Super Silver the local butcher is a dying trade.
Even supermarkets have eliminated the in store meat cutting. Big worries of contamination/mad cow shit etc ( lawsuits). Now it’s precut packaged at centralized packing facilities to cut costs.
Packaging fools customer looks like fresh cut. But if you read labels odds are small print will confirm additives and injected solutions Buyer beware
Please tell you called a priest for your grill after this
The WolfPit is "A Learning Channel" LOL....cracking me up over here in NC
Carolina 💯
For that price point you can get fresh real grass fed rib eyes just bizarre
For that price you can get a pack of four rib eyes at Costco that'll melt in your mouth.
Don't be stupid.
Grass fed? Gross
@@wassahap to each its own
Grass fed ........
Facetious isn’t the only word with all 5 vowels in order. ‘Aerious’ is a word that means something along the lines of ‘airy’ if that makes any sense. Its also the shortest word with all 5 vowels in order.
Thank you for taking one for the team.
I can get 5 small real rib eye steaks from my local grocery store for $19.99. It's part of their pick 5 for $19.99 meat deals they have at my local grocery store.
Yes they might not be all that big, but they probably way better than what was in Mr. Wolf video.
I can get 2 half kilo steaks from a local farm for little under $300 MXP... that’s like, 4 pounds of grass fed beef for $15 bucks or so.
I've been using Montreal Seasoning on venison steak. I slice it into 1" thick strips, marinade them over night in olive oil, soy sauce, Worcestershire sauce, onion and garlic powders. Sprinkle on the Montreal Seasoning and pan fry them for a minute on each side in a small, hot fry pan. They come out really moist and without the gamey taste, which I don't like about venison. It doesn't need any steak or BBQ sauce.
8:09 "if you're bored and have nothing else to do,,, come follow me on IG." - best sales pitch ever.
Not going to lie. Those look a lot like the "steaks" we got on some deployments once a chow hall was set up. Soaked in water and quickly charred pieces of leather. I'm happy there was tobacco or gravy
Jerry Garcia.... Tobacco ! ! ! lol classic
Love the genuine chatter mixed in.
When you have to “mechanically tenderize” one of the most tender and exquisite cuts of beef, you’re doing something wrong.
We have one of the last Bonanza eateries left in the U.S. here in Lebanon VA and this is exactly how their steaks look and taste. I've only been there once since I moved here 12 years ago. Bottom of the barrel quality for sure.
Chefs requested foods "PERMANENTLY CLOSED" HAHAHA Good ridance! If you dont care for human health and consumption and throwing out fake food that can make people sick you shouldnt be distributing food. Love this youtube channel nothing but respect for you. Keep up the great work! 👍👍👍
Walmart sells a product that's almost the exact same. Like 6 "ribeye" steaks for I think $6.98. So much water in them you can't cook them properly without overcooking them. They had no cap on them at all, which is the whole point of a good ribeye, and the most telling thing of all...
The freaking meat's grain was going a different direction on every different side of the fat line. They're clearly trimming off fatty pieces with meat attached and then using meat glue to attach the fatty sides together so it's harder to tell. They're typically three different pieces of meat, look at most the steaks, three pieces. Some small, some larger, some with less fat some with more, but look at where the fat trails off. Three pieces in almost all of them.
Bruh I just bought a pack of these two hours ago 🙄
@@keeganhadel9212 enjoy your poop steaks.
again your government for u. But it is funny how one company went down.
We (the people) appreciate your sacrifices for our culinary safety.
So u REALLY got that company shut down😂😂😂😂😂🤷🏿♂️ their bad
ARNOLD FUEL III Their shitty food put them out of business. Larry just brought it to peoples attention.
@@joeykonyha2414 thats why its THEIR bad
I’m a huge fan of the commentary. Makes the videos much better!
I'm really starting to appreciate the ominous choice of music on this channel. lol!
Larry, I love the way you think. You really are looking out for the people. You answer questions before the people can ask them. Good job for looking out.
So let me get this straight .... water added ... 3 times the price... mechanically tenderized... frozen not fresh?
And y are we not supposed to go in on them again ? 🤔
Because telling those frauds that their products are trash is not going to stop them from going on their shady business, but sharing how their products look and taste out of the box will give people real info on that product, to decide if they want to put money on it
I'm not sure where you are from but here in Canada there are regulations about labeling meats bound with meat glue as "formed" meat. This is especially important for steaks since cooking such a steak rare would not sterilize the surface bacteria in the joins where it was glued together.
video is up for 11 minutes and you've got almost 800 views?!?!? Just goes to show WE LOVE YA LARRY!
Thank you, Larry for trying these steaks for us the people. Your taste buds really took one for we the people.
Thank you Larry for the educational tid bit on this episode 👍I feel more articulate already😆
I appreciate your testing the food, informative.
Now remember, boys and girls; enhanced doesn't mean better. Also, those steaks looked like doo doo, but they don't look glued together. I was a meat cutter for about 6 years, and while I never glued meat together, those steaks were in tact muscle.
My KISS rule is only buy meat with 0 carbs. Premade Frozen Burgers are another mystery at times. Some have 1 or 2 carbs per patty, so you know something is up with that.
That price is ASTONISHING. My jaw literally dropped when you quoted that. For meat I wouldn’t give to my 🐶...disgusting.
Good show. Thanks for the info on meat glue
I always see the giant whole tenderloin prepackaged and premarinated. I always wonder, how many days, (weeks?), Did that tenderloin sit in that marinade and how much meat glue was used to form it.
I can't see very many people buying it and the only reason a company can profit off that is if everything was extremely cheap to produce.
That translates to a concoction of extremely poor quality.
Possibly very unhealthy in a mad scientist aspect.
i just learned how to grill. The marks make sense to me now. thanks
Same
I catch myself yelling
"NOOOOO!!!DONT EAT IT!!!!"
everytime I watch your glued meat videos......uggh.
I don't know how you do it.
Thanks for the video Larry. I've learned a lot over the years from watching your videos and I appreciate all the information I've gained from you. You've helped me to be a more informed consumer.
Look at all of that delicious water on top of those "steaks" when he lifts up the grill. 9:40
Worth watching the one and a half minutes of ads to support this man
Video starts at 5:50
My dad's a veterinarian, and I can assure you, they give 95% discounts on all cases related to canine consumption of 20% or more water products
What is the most common issue?
Doggo in the background is like "Hey, you could give dem to me instead, I protec you from dem." :P
Your banter is PRICELESS!! And worth more than those manufactured mear pieces. I'm a newbie and I'll continue to view your videos. 😄
Yes! I LOVE these videos
"That's the story of my life..." 6:59
Same here, dude. I just sit on my paint can in the garage, out of the way, next to my fridge and feel the same way.
If anyone is stupid enough to pay $53 for two pounds of glued together meat deserves what they get.
Unless they want to make a video about it! So we don't have to
wrgxhkfmqfvzgr wrgxhkfmqfvzgr
I'm just thinking about how much good meat I could get with $50
Sog 68 You could get better meat for $50 downtown in the red light district!
Monroville I bet the downtown meat would be even more rancid.
Sog 68 I just call it “surf and turf”, as not only can you get $50 worth of roast beef, but you get a free order of crabs to go with it! Yum!
Lisa is a great addition to the Wolfe pit videos. I love her voice. 😊 Great video Larry! #mysterysteak
I thought someone was moaning at 9:23... LOL!
one of my dogs name is bella as well! love the videos buddy keep up the amazing work. keep shedding light on these glue crazy skeemers.
If it contains transglutaminase it MUST say that it contains transglutaminase. If it is not a whole peace of meat it MUST be stated on the package.
Not meat glued. That is from the mechanical TENDERIZING.
The price is ridiculous.
My brother buys these prepackaged steaks and burgers for his cookouts, has driven me nuts for 20 years
Who here buys already seasoned meat? Not me.
Sausages, peppered bacon, etc.
Nothing wrong with it.
Not me anymore. Learned my lesson.
Not really a breakfast person, I skip breakfast @@mayshack
It's amazing when reality hits how hard the folks that aim to pass off carp as crab fall. Thanks for being real!!!
Facetiously..there now that's all the vowels in order lol
Y isnt an actual vowel but ok
@@tsmk4262 sometimes it is
Larry, you are an honest man creating honest content! i have tried a lot of things i've seen you review. if these companies blame your reviews for their downfall that's their fault, don't sweat it!
Dude, Bobby Flay says if your grilling, leave top open. Closed, you’re baking. Makes sense to me...
That's why whenever we buy ANY kind of steak we always buy it in It's pre sliced form. Such as, buy a whole beef loin and slice your own filet mignon, or buy a whole standing rib roast and slice your own Ribeye steaks etc. Or at the very least order it at the butcher window and watch the butcher actually slice it in front of you. And if you buy even hamburger's buy only the store brand. We shop at Publix in Florida and the butcher's are more than happy to slice anything you want. Never buy hamburgers pre packaged in a box, such as "Bubba Burgers" etc, God only knows what is in them. Any fish we buy at the seafood counter also.
@Guga Foods
did a video on meat glue when he used it for sou vide, it's said do not breath in, and he said well if you can't breath it in why are we eating it?
I live in the US for a while, we obviously have processed foods and such in Canada too, but it's nothing like the products sold in the US. Can't believe they're allowed to sell half that crap lol.
I mean I would take it as a compliment that I caused a company to go out of business. Though you were more likely a scapegoat for a company already in trouble.
I swear you are absolutely brave for cooking those things on your grill. Could you tell me where did you get the item that you cooked the steaks on?
Never seen this man so angry before
Then watch his video on frozen White Castle burgers, he REALLY goes off! In the dictionary under 'meltdown' it refers you to that video. Legendary!
Flavor or Natural flavor usually means MSG Monosodium Glutamate. It is a sneeky way of slipping it in the food.
while this is often true(in many products, they hide extra sugar that way too), in this case however, they probably don't need to hide MSG under flavor, since they are already hiding the MSG in plain sight as "Hydrolyzed Soy Protein".
5:04 man they better be the god damn best steaks to cost that much lmao
a little late to this party but "meat sponges" had me literally LOL! Thanks for the chuckle!
Worcestershire sauce marinate next time. It should cover up the rancid taste. That and tobasco sauce too. Worcester sauce and tobasco is good on most packaged meats.
The point is learning about what NOT to eat. Not HOW to eat them.
Thanks for trying this and other products. When you do, I don't have too. Genuine thanks.
For that kind of money you could order from Omaha Steaks and have some very tasty and high quality.
25 percent food review 50 percent arguing with family lastly 25 percent awesome
You know, I wouldn't be mad if they would just be honest. If you're combining smaller pieces of meat to reduce the price, that's okay. If the meat is good and it's cheap, you're filling a market niche - who can afford to buy actual steak all the time?
I buy skirt steak way more often than something like a ribeye. It's cheaper, but I can work around that and make a good meal without breaking my bank. Just tell me. I like saving money. Everyone likes saving money. If your cost cutting measures are ethical and don't ruin the food, people will be okay with that.
Is anyone mad about the "halves and pieces" cashews? No. We know what we're getting and think it's an acceptable trade-off. Most people who can afford whole cashews all the time also have a summer home, so there's no shame in catering to the average person who just wants decent food for a decent price.
Well i am more mad about how cashews are processed. The shells of the cashews contain a toxin like poison ivy. This is why they only sell shelled cashews. In Vietnam the shelling process is done by prisoners.
@@TheKarnophage a lot of prison labor around the world, I came to the conclusion that is one of the reasons Criminal Govts make laws, I first noticed it here in the US when I was in my late teens.
For the price they are asking, I can buy Organic, pasture raised, 100% grass fed beef.
🥩
Thank you for weeding out garbage food companies one by one and another great vid. Larry:)
Is there someone that does air cannon tenderized steaks, Mythbusters style?
Close captioning never fails to mistake grilling sounds for applause. And I’m ok with that. 👏🏻👏🏻👏🏻
"Music" " Applause" Looool. TBF; is that wrong? It's music worthy of an applause in most cases
Maybe the ingredients meant “Flava”, as in hip, cool, and smooth in a 90’s Hip-Hop/R&B fashion.
Lame
Meatglue are utilized by these companies. More often than not, they take the spinalis and other muscles from the chuck shoulder and glue them together to fake a ribeye “look”. Often times they get the grain in the muscle fibers wrong when they glue these pieces together.
I made this mistake at Walmart and they are very, VERY! bad. Not this exact brand, but the same hyp.
If the company uses transglutaminase to restructure the meat, it could not be declared as "flavor" on the pacaging, since 1) it is no flavoring agent (which might not be an argument in the US, I live in the EU) and 2) it would be added during the forming of the meat, not with the water solution later.
4 ounces of steak is legitimately 3 or 4 bites, depending on the waste (fat). Nobody does this when eating steak
Fat? Waste?
What.
Certified Gold!!!!
Glue all day just look at the put together marble pattern.
they should hire you as their marketing food artist, cuz those steaks looked amazing. great dark grill marks, fat looked nice and rendered, center was juicy and medium rare... but we all know the food in those pictures aren't edible sometimes