News, notes, and more: - Thanks again to Made In for sponsoring this one, get 10% off off your first order over $100 using my link ➡ madein.cc/0624-ethan - Check out my second channel: youtube.com/@cookwelldotcom?si=ZuDpi4Jp9A30R2KS - For all the sources and additional reading, check out this notion page: www.notion.so/ethanchlebowski/Sources-Is-Expensive-Steak-worth-it-f54e385c1cad441a91a4f46cc6717be9 - What type of tests would you want to see me do for a tomato deep dive? I'm thinking a pasta sauce or salsa test with different tomatoes would be fun! Hope you all enjoyed this one. It was fun to put together and really think about steak from a variety of different angles!
Psyched for tomato deep dive! Depending on what attributes of the tomato you are testing, a good old tomato sandwich could be a useful test. That's by far my favorite way to enjoy a raw, fresh, high-quality tomato. Ham El-Waylly also recently did a short on NYT Cooking where he made a pasta sauce out of barely-cooked grated tomato, which could be another good one if you are trying to taste the raw fresh flavors of the tomato rather than heavily cooked.
If you want a *really* deep dive, you should test tomato products, such as catsup, for toxins. Compare catsup that come from various countries, including those with lax pollution standards, like China. And does catsup stored in small packets have more absorbed chems from the packaging than catsup in large bottles?
For the tomato deep dive, I'd appreciate (and thank you for) a section on the uses of green tomato. Or even, is green, unripe tomato healthy? It's a practical problem occurring every fall, when I have to throw out all the tomatoes that haven't had (and won't have) enough time to ripen.
Grass fed tend to be better because the cattle age more slowly. You also tend to have cows that roam freely. Grain/corn/soy fed cattle grow faster and get slaughtered earlier.
My family raises cattle and growing up something that we learned early on is that "happy cows make the best meat." The more stressed the animal is, the worse it is for everyone from the beginning to the end. Now I know not all large scale beef operations are the same, but it's been the case from what I've seen in my area. And as a heads up, "grass finished" doesn't mean the cattle were in a large open field, they were most likely in the same sized pin as the rest, but just had grass in the trough vs a corn mixture.
The animal being raised right is certainly worth the price. Ethan you really seem to be interested in health, you need to check out AGEs or Advanced Glycation End products. Dr. Pradip Jamnadas has a great presentation on these with the exact biological pathways and all the solid evidence to prove what he's saying. No pseudoscience to be found. It's just a very important thing to be aware of, they are a root cause of inflammation, heart disease, cancer, etc.
This is an excellent video, but as someone with a lot of experience in the beef industry I must tell you that you’ve missed a critical variable: length and type of aging. Obviously everyone knows the difference between wet aging and dry aging, but there is HUGE variability in the length of aging in wet-aged beef. If you take a conventional prime ribeye that’s been wet-aged for 14-21 days and compare that to one that’s been aged for 40 days, you will be blown away at the difference. Controlling for as much variability as possible, I did a test between grass finished prime ribeyes and conventional prime ribeyes over a few different aging periods and noticed that conventional steaks have what I call “peak” taste and texture from 30-50 days and grass finished peaks at 21-28 days. Conventional steaks older than 50 days really just get looser and more tender, but the flavor doesn’t really change all the way up to 80+ days. Grass fed really started to go downhill in my test after about 45 days. Consumers have pretty much zero control over the length of age for wet age steaks, so maybe it’s a moot point. Just my two cents. Would love to see you add this variable in another text.
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I literally had no idea there was dry and wet aging lol😂
Shhh, you are going to spoil the next steak video! But yes you are totally right. I should have at least mentioned that wet and dry aging happens. This is a whole other set of food science I wanted to get into and start testing a bunch of different options. Had to lay the foundation first in this video!
@@EthanChlebowski I'm looking forward to that video! I dry age my deer and elk around 15 days and it makes a huge difference compared to 4-7 days like most processors do.
Every video this dude makes is pretty bad in terms of accuracy. It's good production value and clickbaity titles and he's likable, but he's very clearly repeating wikipedia article stuff and has no experience whatsoever in the industry. He's one of my go to references when I'm talking about how internet popularity and accuracy are completely unrelated. If you read this Ethan, this is why pro TV productions not using an expert as host hire consultants in the relevant field being covered to help get their script dialed in to 95%. Yours are usually about 70% to my ears. You're a good host, but if you start to get real visibility your lack of education/experience are going to become glaring problems and that's the way to work that particular problem.
I'm a huge beef eater and I'm so glad that I live in the part of the country that raises grass-fed beef. I can go to my local butcher and get completely locally raised grass-fed beef for the cheaper price than you would get horrible meat at Walmart.
I've found Prime/Choice/Select grading very inconsistent at times and I tend to just actually look at the steaks themselves and pick the ones that look good. Some of the best, most well marbled steaks I've had were graded as Select and looked better than any of the Prime steaks in the display case
I've definitely seen things that 100% should be Prime be labeled as Choice and make it all the way to my grocery store. Really happy to snatch them up when I catch those errors and I always take a stroll through the meat section now when I grocery shop just to see if I can get more to freeze for another day.
def use eyes.. at costco, i grab the best prime i can find, and then walk over to the choice and try and find the best choice that resembles the prime. im ususally successful and safe myself like 30 bucks
Yeah it’s good to know what to look out for. I had no idea marbling on steak was so important but now I do. I absolutely hate a chewy steak so knowing that the marbling will factor into the texture makes more sense to me.
@@check4v Worth noting that the whole carcass gets the Choice/Prime designations, but for individual cuts you can sometimes find Choice that have more marbling than Prime. So definitely it is worth looking at them closely.
I've been cooking steaks for a long time, I never go to a steakhouse. I started watching Guga 7 or 8yrs ago just to see if I was doing it right (I am). I've tasted steaks from different meat markets and grocery stores here in Oklahoma. Yes, the more expensive meat market ($24 for a 2" NY strip) is the best compared to grocery stores (of course). Butcher box impressed me with their grass fed beef, although the cuts are small. I have found that a 30-60 day dry aged steak is just so damn superior to the rest. Also, doing a dry brine (just salt, refrigerate over night) and cooking in a cast iron with butter and herbs yields the best tasting steak.
Top soil decimation is a huge consideration. When taking the time to visit different farm and especially CAFO you can see just what a regenerative farm is regenerating. Regeneratively farmed beef rehabilitates the land and captures more carbon in the soil.
As a former butcher/fishmonger of 10 years, grass-fed beef will always be what I recommend, and I mostly only eat bison as I prefer the flavor. Free range animals raised well and happy make for the best meat as several others have said. In hunting, an instant, humane drop really does make a difference as the hormones released when an animal is stressed can dramatically change the flavor of their meat. Having made my living selling meat and fish, I truly appreciate hunting my own food, out in the woods and streams as opposed to buying a packaged product that came from who knows where. As an aside, a New York makes a better steak IMO, as it has a nice fat content with great marbling compared to a Ribeye. Cheap cuts can end up making great meals, it just takes a bit more effort, something as simple as cutting perpendicular to the muscle grain reduces the "chewy" texture by a lot. South Americans are devout about grass-fed beef, and their steaks are AMAZING, Chile in particular.
Is it true that "grass fed" rarely means the same thing as pasture-raised? I would prefer to eat pasture raised beef, but in my area the labels only say grass fed.
@@mastergwaha This is the way. If I'm making a quick chicken burrito... I'm not gonna waste a whole plate reheating my chicken/beans/rice... just toss on a deli lid that is already used haha
Also, the type of "grass" is a variable. Grass in the desert southwest is going to different than in the midwest or out east. I had a co-workers who raised cattle as a hobby (4-6 females, and when they had a steer, that became the meat cow). They would grass feed (pasture) the steers for 2 years and then 3-6 months of grain before slaughter (they said grain added to the marbling). I would get half a steer for my freezer (unfortunately they moved away). They would then hang the beef for 40-45 days before cutting it up (dry aged?). They always said never eat "fresh" meat. That was pretty good beef. So aging is also a variable.
Side note on Made In: Project Farm tested this and several other brands of non-stick skillets with Made In ranking par for its price point, but easily lost to less expensive brands in most tests.
Ethan I was so worried that you hadn’t post anything this past few weeks. I’m so glad you’re back but also I know your vids are a lot of work with all the research, the cooking and the quality. Really hope you are doing great man, thanks for another great peace of content.
One deficiency that steak is good for is IRON. My wife was borderline iron deficient. The supplements were not helping. I started making steaks ever Sunday and serving a green vegetable with as well. After a couple of months, my wife's doctor took another blood same and they iron when up...a lot. He asked what she was doing different and she told him " my husband and been making steak and serving green vegetables every Sunday." He replied with and enthusiastic "GOOD! Keep doing that."
Honestly, it very much comes down to the cow breed and how it was raised. Happy cows are tasty cows as my grandparents say, who run a small cattle operation and sell the animals after the calving stage. Wagyu will almost always have more intermuscular fat than a black angus, it's just how the breeds are, and honestly, I'm a huge fan of the butcher cuts (hanger, skirt, flank), than the typical strip or tenderloin.
I've had steak many times in my life, but this year for my birthday, my mom had bought some grass fed steak from a local farmer's shop and it was by far the best steak I've had in my life. Locally raised vs. industry raised can really make a massive difference.
we have a business costco warehouse near us that offers super cheap hallal new zealand grass fed beef. we bought a pichana and it was totally different than any beef weve had. it had alot of interesting flavors that werent better or worse, but totally different. a good way to change up flavors without having to hunt deer, moose, elk.
@@joestarr2136 its totally different and its not graded, so you will have to try and spy marbling to get a good cut. the pichana were a little smaller than the typical options and not as marbled, but it was still alot of fun. if you like MEAT flavors and variety id totally try it, just dont expect it to be AMERICAN BEEF. its its own thing and to me thats great. plus its a few $$ less per lb. you might not try the pichana 1st as that package left me with 5 more to vacuum seal and deep freeze, so if you dont like you youre gonna have alot of leftovers youre not excited about.
Amazingly detailed video on a subject I didn't even know I was interested in! In Ireland, all our cattle are raised in lush grass fields so I have no comparison. However, I know beef is one of our largest agricultural exports so it's obvious others like it too! Subscribed.
I would be interested in beer deep dive. Like what are the differences between a lager and pilsner, do certain often called low quality grains actually make a difference (are rice and corn really "bad" for brewing).
Ethan you are thorough in your research and really great at presenting a lot of info in a way that is easy to understand. I am a farmer and your coverage of how things are grown is realistic and accurate --- you never fall for industry hype that surrounds food found in grocery stores. Also, you could overwhelm us with food science factoids but you don't. Thanks for all your hard work. Doesn't hurt that we seem to have similar palates.
A test that you should try is on leftover beef, grain vs. grass. I've noticed that grass-fed beef develops far more warmed-over flavor than grain fed. This is anecdotal, but I've noticed it every time I've cooked grass-fed beef and had leftovers.
This is all off the top of my head so just some ideas for you to look deeper into, but grass fed beef has more omega 3 (I have found grass fed beef to taste more mineral, gamey, or even fishy) and if I recall correctly warmed over flavour is caused by oxidized fats. So maybe the different fat composition is causing this problem.
After starting a carnivore diet and getting a taste for grass fed beef, I honestly hate grain fed beef now. There's a noticeable flavor in grain fed beef fat that's almost sickening when I try eating it, so I stick to only grass fed beef.
@@Lukronius Used to, but I was doing it more as an elimination diet to figure out the cause of my autoimmune disease. I still eat hypercarnivore (>70% animal products), but I also eat plant foods now too.
I did want to mention that the different cuts are also gonna have a different flavor. So for the grass bad burger you should have made sure that all of it was chuck just happens to be a chuck grass or a chuck grain
Ethan, I love how you give me all the information and allow me to make my own decision. It speaks to your candor as video food journalist, and is a truly useful tool for culinary decisions in my life.
I have worked in several steak houses and had every cut cooked many different ways. My fav is center cut top sirloin cooked medium rare with butter, sautéed mushrooms and caramelized onions.
Yes this is a very difficult subject. As a masters student in environmental science and agriculture, I can tell you many of the themes from this video are the same as what we discuss in our seminars. However, despite the controversies there are some aspects of this debate which almost everyone can agree with: - In terms of welfare, the most desirable conditions are ones where the animal can best express its natural behaviour. Moving the cattle from place to place, separating them from one another, or causing pain or anxiety isn’t ethical. -In terms of the environment, grain-fed animals are in direct competition with our own food security because arable land is used to feed them. The most ideal situation environmentally is one where cattle are able use land which would otherwise be unsuitable for crop land or reforestation. Furthermore, modern industrial grain-feeding relies on massive imports of soy and grains from other countries, often from slashed rainforests. The modern american diet is only possible because we are exporting our environmental impact to other countries. The real area of contention in this discourse is what the best solution actually is. Some believe it’s “regenerative” (already at risk of greenwash), others argue no meat at all, some keep thinking of band-aid solutions. Meat alternatives are a dark industry that doesn’t get enough coverage… What people don’t often talk about is the nutrient density and cultural importance of meat especially in countries where malnutrition is a risk. Anyway, I’m glad you added the ethical and environmental discussions in this video because I believe it really is about the information we have that can guide our purchasing decisions.
I'd love to see a video like this comparing organic vs conventional fruits and vegetables. I think sometimes people are misled by the labels. I recently bought some conventional apples which are considered "bad" by people who buy organic but the apples are absolutely delicious. I would like to know if pesticides being sprayed on produce is bad for us and is organic really any better? I mean organic farms do use pesticides so it's confusing.
Ethan, please, I watch your videos in a way unlike any other TH-cam cooking channel. I feel like I learn so much. Please, I love tomatoes and red sauce, I need you to do that deep dive on tomatoes. I feel like I would learn everything I've never even thought to think about asking about tomatoes... if that makes sense. Thank you so much for your videos it's really reshaping my relationship with the food I cook for myself and my family! Much love.
I get butcherbox and all their beef is Australian grass fed grass finished and I find there’s a huge difference in flavor from grocery store steaks. The call it to the linolaic acid helped me put words to it - it does have a touch of the lamb/goat taste
I eat 2-3 steaks on average per week. I'm pretty much keto-vore in my diet. Local farmers whether grass fed or grain fed is best. Ethan you do such a great job on your videos! Thanks for all the work you do!
Another variable this presents though is that any beef from New Zealand/Australia is going to have a different flavor regardless. They almost usually have a more "gamey" flavor compared to US grown cattle, grass fed or not.
My rule of thumb with steaks is the more marbling the more it should be cooked. Anything really lean I'll usually eat blue, that gives the best texture and keeps most of the flavour. With more marbled steaks, getting the fats to melt more is the goal, so you generally need to go much warmer.
Not sure if anyone mentioned this, but it's good to remember the factor of what you're accustomed to. If you are used to Choice (vs Prime) steaks, and you like the flavor and lower prices ... don't even consider Prime. If you start going with Prime instead, Choice will not taste good anymore, and you'll be stuck with the higher prices! (If you have the extra money, and they're healthier .. I guess you could do that)
i mostly buy meats from my farmers markets and it’s usually grass fed and finished and pasture raised corn and soy free chicken. i love that you made this video. the difference is truly there. i believe that cows are meant to be raised on pasture and believe it helps the environment especially cause i buy local. this is one my favorite videos you’ve made
For intramuscular fat, my understanding is that not allowing the cattle to roam or move as much is what causes greater levels of intramuscular fat. Which from an ethical perspective, makes me less able to appreciate the cuts with a lot of intramuscular fat.
I applaud your approach to presenting the facts. Do many pick on one very narrow tact point and get religious about it. Reality is no simple answer and we are fortunate to have choices that allow us to focus on what is important to us. Key is everyone needs to respect the different perspectives and lifestyles.
Cooking method, prep, finish, etc, are a big part of this equation as well. When go to Japan for instance, they do not cook their steaks like we do in America for the most part. They start with a full steak on a flat top, then break it down into bite sized pieces as they cook it thereby getting the crust we love so much. You might have a better experience with Prime grades if you cook your steak using this method.
That is interesting to note because fatty Wagyu is usually cut thin and used for dishes like yakiniku or sukiyaki. It's super rich and not typically eaten in chunks. Which is why a lot of people prefer Wagyu well done when eaten Western style. The fat is just too much when it's medium rare
Regarding browning, I find I don't like using oil when cooking steaks. To me, any oil (veg, lard, tallow, ...) dulls the taste a bit. I lower the heat and cook it longer, get great browning, and more beefy flavor.
Great video! For a suggestion, I'd like to see a video on cooking with (using?) raw cuts of meat, whether it's a steak or fish tartare, a civeche, homemade sushi, etc.. I learned from a biologist that she would not use the frozen tilapia I previously was using for civiche, and I think an overall video on consuming raw meats would be great.
just some feedback on this great show. whenever your transcript says the words "as we learned in my last video", consider a linkout to that video. keep up the great work. i love it and learn something everytime!
As someone who has never bought a steak, this surprisingly important to me. Because if you're going to buy something so individually expensive, you want it to be good. (I always think, I could buy some meat to make 2-3 family meals, or buy 1 portion of small steak.)
My retired admiral uncle is in La Grange, texas. He raised Limousin cattle, exclusively. I have never seen it highlighted on a menu, so I have wondered, my entire adulthood: where did his special cattle end up? Were they ground into patties, with lesser cows? He hated his cattle-he said so, freely. He has given me a very ugly image of ranchers. They are evil.
Oh man. This is so true. I have a local butcher/steak purveyor that I feel preys on the confusion and lack of knowledge of the consumer. Using terms like “yield grade” and making subjective claims about the marbling score. Prices are off the charts for a product that most don’t even understand
Will wait in earnest for your deep dive into ground beef. I treated myself to a Wagyu sampler at a high-end restaurant and it was very enlightening. I preferred the American Wagyu because Japanese A5 texture-wise was practically not a steak even though it tasted really good. I guess my preference is to have a little more texture to a steak.
We bought a 1/4 grass fed and grass finished cow and it tasted very different. It was not as tender and had a distinct flavor my kids did not like. Helpful video, thanks!
It always frustrates me when people are like: I don't like beef and it's bad for the environment, so I eliminated it from my diet to save the planet. I am now going to grandstand about how everyone else needs to make the same sacrifice I made even though I'm giving up something I don't like anyway and you're giving up something you do like.
@@Xolition he’s just frugal. It’s more than likely that he grew up extremely poor and he doesn’t value objects, so he just doesn’t care. There’s nothing wrong with that.
Some of my best steaks have been chuck steaks. The economy may be a factor, but cooked to the perfect temp, it isn't particularly tough and seems extra 'beefy', but just my 2c.
Or maybe just eat a great (but expensive) beef portion every 2-3 weeks, and enjoy 1 or 2 meals of pork or poultry and fish in the same period. The rest being vegetables and fruits. Your food expenses will stay the same, and the quality and pleasure of eating meat will just be multiplied! I never enjoyed meat more than when I reduced quantities and increased quality. It's the same for tomatoes. If you accept the fact that no good tomatoes can be grown outside of the period from 15th june to 15th september, you will never be as happy as tasting the first tomatoes since 10 months, and only really amazing ones which are not full of water.
@@dougmackenzie5976 Same here. Maybe 1x mo as a special occasion if they're on sale. I've found my grocer provides sirloin/top round wagyu at as low as $9/lb with similar marbling to choice NY strip
Grass finished doesn't mean that they are cheaper.. grass finished beef used to be cheaper because they typically are lower usda graded . Because they don't get fat enough to marble the meat .
In the past year, I have noticed that my grocery stores are stocking non-USDA graded beef. The beef looks fine, +- choice grading but no official grade. I presume the reason for this is to help keep prices down in the wake of inflation. Anyone else notice a similar effect?
I prefer the crust too. People overrate the internal doneness. It may be because they value moisture above all. That may be because their family lines tended to boil food more often than others. Boiling often gives weaker flavor, but full moisture I still prefer thicker steaks because they look and feel “right”.
That is so wild cause I just recently found out that for me to really love a steak it needs to be a very thick cut, and that the thickness is almost the most important factor for how much I enjoy a steak
I can remember a time not long ago steaks that were grain feed used to be what everyone wanted....and I do know from firsthand experience they do taste differently!
The local butcher shop where I used to live had some of the most amazing beef, great flavour and fragrance far in excess of anything you'd ever get at a grocery store. All locally sourced if memory serves, the meat even smelled great. I miss that meat, some of the best damn meat I've ever sourced.
I have a suggestion for the future. Is there a difference between bone in and boneless meats in terms of taste texture and nutrition? Are there applications where one is better than the other?
I’ve always thought prime rib is the most over rated thing ever. My dad bought a rib roast for New Years and I talked him into cutting it into a few thick steaks instead of a big roast! I finished them with butter, garlic and herbs and everyone collectively agreed it was way better than having a roast where the outside edges can be kind of bitter vs crispy and buttery.
Haven’t watched the video: Conclusion, get beef at Costco, I got a wagyu flat iron there for 9.99 per/lb, same with a choice ribeye (boneless prime rib cut or bone in pre cut) and I’ve gotten a wagyu pichania for 15$/lb, and chuck roast which is split to Denver and chuck eye steak wagyu for 9.99$/lb
Unfortunately, that griddle did not work for my electric glass top stove. Uneven heating made it so challenging to get a good seasoning on it. I did many oven seasoning cycles too. Was really hoping it would work cause I really need a large griddle.
I think there are so many reasons to eat less beef that we as a society really need to re-evaluate our relationship with it. It would become a luxury product which unfortunately impacts the lower income brackets more but I also think that's more of a reason to also re-evaluate the wealth disparity in our society
It's so strange seeing people talk about how much they like the browned parts of steak. I consider myself a pretty serious steak fanatic, I eat steak multiple times a week, and I have just never cared about the exterior crust of a steak. The interior muscle has always been my favorite of any steak.
We eat a full grass fed cow from one of our family friends. They butcher and pack it for us and then all we do it pick it up and fill it between 2 garage freezers. Lasts us a long time and we probably go through 10 pounds a week
One thing I can say for sure is that people should try to find a local butcher and go in and chat with the people there. As meat specialists they can offer you a lot of advice on stuff. So much of this complicated stuff is the sort of thing they're good at and deal with daily so they can help you pick out the ideal cuts of meat. They also carry less common cuts that you won't find in a lot of grocery stores that can often times be cheaper than the more mainstream steak cuts like NY Strip and Rib Eye. They also tend to be independent businesses and not associated with large grocery franchises so you help support a more local economy and business.
Question: The video stated that all steaks were cooked to 130 degrees F. Did you take the steak off the gridle at that temperature or was that after resting?
You do need to clean that griddle with hot water and soap. You can see that the texture is very rough, especially around the edges. That is not seasoning, that is burnt on gunk that a scrape and a wipe down with a paper towel will not remove. After washing, you should be able to run your finger over the entire surface and it should be smooth. I made this mistake with my first cast iron pan, and now I am a lot more careful with my new carbon steel pan. I wash it after every use, unless its something that really doesn't leave any stuck on bits, like fried eggs.
I don’t eat enough beef to worry about the environment, but I do only buy pasture raised meats. The treatment of the animal matters more to me than anything else. Im not a beef connoisseur. It all tastes the same to me depending on preparation. I only eat filet, so it’s more about prep for flavor because it’s very low fat.
Ethan I’m a newish viewer to the channel and really enjoy the content, what I don’t enjoy is the amount of advertisements. I realise this is a business but I’ve never viewed a channel on TH-cam with so many ads and no I’m not paying TH-cam to go ad free 👍
Grill cooked beef seems so much better than pan fried. Deep dive tomatoes sounds good. Would like to see deep dive on butter maybe vs oil or some other type of lube. Butter vs other butter is good too. Land of lakes and Kerrygold and something else (homemade with heavy cream) . Maybe against some margarine (yuck).
Great content, as always. I like that you started using a carousel - always wondered how you could slide stuff around without knocking it to the floor. (Maybe that was a 'B' cut.)
Generally the fat has a better taste in grass finished. Which is key in parts like ribeye and rump steak(Picanha) where the fat is recommended to consume with the steak. For back loin and tender, I really don't care because there's a chewy sinew between the meat and the fat making it rough to consume.
Since you asked, I'd like to see you talk about veal. My godfather was a dairy farmer. His milking cows (Holsteins/Friesians) were, of course, female. He contended that if you drink milk or eat cheese, you should also eat veal, which is the byproduct of unused, butchered male dairy calves.
News, notes, and more:
- Thanks again to Made In for sponsoring this one, get 10% off off your first order over $100 using my link ➡ madein.cc/0624-ethan
- Check out my second channel: youtube.com/@cookwelldotcom?si=ZuDpi4Jp9A30R2KS
- For all the sources and additional reading, check out this notion page: www.notion.so/ethanchlebowski/Sources-Is-Expensive-Steak-worth-it-f54e385c1cad441a91a4f46cc6717be9
- What type of tests would you want to see me do for a tomato deep dive? I'm thinking a pasta sauce or salsa test with different tomatoes would be fun!
Hope you all enjoyed this one. It was fun to put together and really think about steak from a variety of different angles!
Psyched for tomato deep dive! Depending on what attributes of the tomato you are testing, a good old tomato sandwich could be a useful test. That's by far my favorite way to enjoy a raw, fresh, high-quality tomato. Ham El-Waylly also recently did a short on NYT Cooking where he made a pasta sauce out of barely-cooked grated tomato, which could be another good one if you are trying to taste the raw fresh flavors of the tomato rather than heavily cooked.
If you want a *really* deep dive, you should test tomato products, such as catsup, for toxins. Compare catsup that come from various countries, including those with lax pollution standards, like China.
And does catsup stored in small packets have more absorbed chems from the packaging than catsup in large bottles?
For the tomato deep dive, I'd appreciate (and thank you for) a section on the uses of green tomato. Or even, is green, unripe tomato healthy? It's a practical problem occurring every fall, when I have to throw out all the tomatoes that haven't had (and won't have) enough time to ripen.
are you still in Mexico?
Grass fed tend to be better because the cattle age more slowly.
You also tend to have cows that roam freely.
Grain/corn/soy fed cattle grow faster and get slaughtered earlier.
My family raises cattle and growing up something that we learned early on is that "happy cows make the best meat." The more stressed the animal is, the worse it is for everyone from the beginning to the end. Now I know not all large scale beef operations are the same, but it's been the case from what I've seen in my area. And as a heads up, "grass finished" doesn't mean the cattle were in a large open field, they were most likely in the same sized pin as the rest, but just had grass in the trough vs a corn mixture.
thats why i pay extra for pasture raised grass fed and finished..its a good bit more expensive..but tastes soo much better
That must be why I hear good things about meat from retired dairy cows. They want to keep them happy for the milk too.
I thought grass finished meant they were peacefully slaughtered over green pastures
The animal being raised right is certainly worth the price. Ethan you really seem to be interested in health, you need to check out AGEs or Advanced Glycation End products. Dr. Pradip Jamnadas has a great presentation on these with the exact biological pathways and all the solid evidence to prove what he's saying. No pseudoscience to be found. It's just a very important thing to be aware of, they are a root cause of inflammation, heart disease, cancer, etc.
Grass finished just means the last bit of their life they were fed grass, what you really want is grass fed and finished.
This is an excellent video, but as someone with a lot of experience in the beef industry I must tell you that you’ve missed a critical variable: length and type of aging. Obviously everyone knows the difference between wet aging and dry aging, but there is HUGE variability in the length of aging in wet-aged beef. If you take a conventional prime ribeye that’s been wet-aged for 14-21 days and compare that to one that’s been aged for 40 days, you will be blown away at the difference. Controlling for as much variability as possible, I did a test between grass finished prime ribeyes and conventional prime ribeyes over a few different aging periods and noticed that conventional steaks have what I call “peak” taste and texture from 30-50 days and grass finished peaks at 21-28 days. Conventional steaks older than 50 days really just get looser and more tender, but the flavor doesn’t really change all the way up to 80+ days. Grass fed really started to go downhill in my test after about 45 days.
Consumers have pretty much zero control over the length of age for wet age steaks, so maybe it’s a moot point.
Just my two cents. Would love to see you add this variable in another text.
I literally had no idea there was dry and wet aging lol😂
Shhh, you are going to spoil the next steak video!
But yes you are totally right. I should have at least mentioned that wet and dry aging happens.
This is a whole other set of food science I wanted to get into and start testing a bunch of different options. Had to lay the foundation first in this video!
Sweet. Looking forward to it. Appreciate how thorough you are!
@@EthanChlebowski I'm looking forward to that video! I dry age my deer and elk around 15 days and it makes a huge difference compared to 4-7 days like most processors do.
Every video this dude makes is pretty bad in terms of accuracy. It's good production value and clickbaity titles and he's likable, but he's very clearly repeating wikipedia article stuff and has no experience whatsoever in the industry. He's one of my go to references when I'm talking about how internet popularity and accuracy are completely unrelated. If you read this Ethan, this is why pro TV productions not using an expert as host hire consultants in the relevant field being covered to help get their script dialed in to 95%. Yours are usually about 70% to my ears. You're a good host, but if you start to get real visibility your lack of education/experience are going to become glaring problems and that's the way to work that particular problem.
I'm a huge beef eater and I'm so glad that I live in the part of the country that raises grass-fed beef. I can go to my local butcher and get completely locally raised grass-fed beef for the cheaper price than you would get horrible meat at Walmart.
I’ve seen those walmart steaks and they look floppy and sad
@@Shaosprojects Who is really buying steaks at Walmart?
@@IanAmstadter Those who don’t know what makes a good steak, or for those who sadly cannot afford anything better
@@IanAmstadter most people
People who must spend less money on groceries, for whatever reason
I've found Prime/Choice/Select grading very inconsistent at times and I tend to just actually look at the steaks themselves and pick the ones that look good. Some of the best, most well marbled steaks I've had were graded as Select and looked better than any of the Prime steaks in the display case
I've definitely seen things that 100% should be Prime be labeled as Choice and make it all the way to my grocery store. Really happy to snatch them up when I catch those errors and I always take a stroll through the meat section now when I grocery shop just to see if I can get more to freeze for another day.
def use eyes.. at costco, i grab the best prime i can find, and then walk over to the choice and try and find the best choice that resembles the prime. im ususally successful and safe myself like 30 bucks
Yeah it’s good to know what to look out for. I had no idea marbling on steak was so important but now I do.
I absolutely hate a chewy steak so knowing that the marbling will factor into the texture makes more sense to me.
@@check4v Worth noting that the whole carcass gets the Choice/Prime designations, but for individual cuts you can sometimes find Choice that have more marbling than Prime. So definitely it is worth looking at them closely.
@@Galastin Very good point.
Ethan just doesn’t miss. One of the few content creators I will gladly lend over my 30 minutes for a video
I've been cooking steaks for a long time, I never go to a steakhouse. I started watching Guga 7 or 8yrs ago just to see if I was doing it right (I am). I've tasted steaks from different meat markets and grocery stores here in Oklahoma. Yes, the more expensive meat market ($24 for a 2" NY strip) is the best compared to grocery stores (of course). Butcher box impressed me with their grass fed beef, although the cuts are small. I have found that a 30-60 day dry aged steak is just so damn superior to the rest. Also, doing a dry brine (just salt, refrigerate over night) and cooking in a cast iron with butter and herbs yields the best tasting steak.
Top soil decimation is a huge consideration. When taking the time to visit different farm and especially CAFO you can see just what a regenerative farm is regenerating. Regeneratively farmed beef rehabilitates the land and captures more carbon in the soil.
Would a deep dive on seafood be a good idea?
Atlantic salmon vs King salmon vs Rainbow trout, farm vs wild caught, and Cod vs other white fish etc.
yesssss!
My sister is a salmon expert, if you need help, I can give you their contact information
As a former butcher/fishmonger of 10 years, grass-fed beef will always be what I recommend, and I mostly only eat bison as I prefer the flavor. Free range animals raised well and happy make for the best meat as several others have said. In hunting, an instant, humane drop really does make a difference as the hormones released when an animal is stressed can dramatically change the flavor of their meat. Having made my living selling meat and fish, I truly appreciate hunting my own food, out in the woods and streams as opposed to buying a packaged product that came from who knows where. As an aside, a New York makes a better steak IMO, as it has a nice fat content with great marbling compared to a Ribeye. Cheap cuts can end up making great meals, it just takes a bit more effort, something as simple as cutting perpendicular to the muscle grain reduces the "chewy" texture by a lot.
South Americans are devout about grass-fed beef, and their steaks are AMAZING, Chile in particular.
Is it true that "grass fed" rarely means the same thing as pasture-raised? I would prefer to eat pasture raised beef, but in my area the labels only say grass fed.
13:00 I relate and respect so much that he's using deli container lids as plates. I do that all the time
or to cut something small and i dont want to wash a cutting board haha
@@mastergwaha This is the way.
If I'm making a quick chicken burrito... I'm not gonna waste a whole plate reheating my chicken/beans/rice... just toss on a deli lid that is already used haha
Also, the type of "grass" is a variable. Grass in the desert southwest is going to different than in the midwest or out east. I had a co-workers who raised cattle as a hobby (4-6 females, and when they had a steer, that became the meat cow). They would grass feed (pasture) the steers for 2 years and then 3-6 months of grain before slaughter (they said grain added to the marbling). I would get half a steer for my freezer (unfortunately they moved away). They would then hang the beef for 40-45 days before cutting it up (dry aged?). They always said never eat "fresh" meat. That was pretty good beef. So aging is also a variable.
Agreed. Beef should be finished on grain. Alberta brags about its beef, it is from the barley cattle are finished on.
How about a potato deep dive. Which varieties make the best mashed potatoes, the best way to cook them etc etc
Side note on Made In:
Project Farm tested this and several other brands of non-stick skillets with Made In ranking par for its price point, but easily lost to less expensive brands in most tests.
Ethan I was so worried that you hadn’t post anything this past few weeks. I’m so glad you’re back but also I know your vids are a lot of work with all the research, the cooking and the quality. Really hope you are doing great man, thanks for another great peace of content.
One deficiency that steak is good for is IRON. My wife was borderline iron deficient. The supplements were not helping. I started making steaks ever Sunday and serving a green vegetable with as well. After a couple of months, my wife's doctor took another blood same and they iron when up...a lot. He asked what she was doing different and she told him " my husband and been making steak and serving green vegetables every Sunday." He replied with and enthusiastic "GOOD! Keep doing that."
Honestly, it very much comes down to the cow breed and how it was raised. Happy cows are tasty cows as my grandparents say, who run a small cattle operation and sell the animals after the calving stage. Wagyu will almost always have more intermuscular fat than a black angus, it's just how the breeds are, and honestly, I'm a huge fan of the butcher cuts (hanger, skirt, flank), than the typical strip or tenderloin.
The best bang for your buck cut of steak is definitely the chuck eye
It's really going to vary depending on where you are, what time of year it is, current food trends and so on.
I've had steak many times in my life, but this year for my birthday, my mom had bought some grass fed steak from a local farmer's shop and it was by far the best steak I've had in my life. Locally raised vs. industry raised can really make a massive difference.
we have a business costco warehouse near us that offers super cheap hallal new zealand grass fed beef. we bought a pichana and it was totally different than any beef weve had. it had alot of interesting flavors that werent better or worse, but totally different. a good way to change up flavors without having to hunt deer, moose, elk.
man i have been wanting to try that beef out at the business center.. i might have to give it a go.
@@joestarr2136 its totally different and its not graded, so you will have to try and spy marbling to get a good cut. the pichana were a little smaller than the typical options and not as marbled, but it was still alot of fun. if you like MEAT flavors and variety id totally try it, just dont expect it to be AMERICAN BEEF. its its own thing and to me thats great. plus its a few $$ less per lb. you might not try the pichana 1st as that package left me with 5 more to vacuum seal and deep freeze, so if you dont like you youre gonna have alot of leftovers youre not excited about.
Amazingly detailed video on a subject I didn't even know I was interested in! In Ireland, all our cattle are raised in lush grass fields so I have no comparison. However, I know beef is one of our largest agricultural exports so it's obvious others like it too! Subscribed.
I would be interested in beer deep dive. Like what are the differences between a lager and pilsner, do certain often called low quality grains actually make a difference (are rice and corn really "bad" for brewing).
Ethan you are thorough in your research and really great at presenting a lot of info in a way that is easy to understand. I am a farmer and your coverage of how things are grown is realistic and accurate --- you never fall for industry hype that surrounds food found in grocery stores. Also, you could overwhelm us with food science factoids but you don't. Thanks for all your hard work. Doesn't hurt that we seem to have similar palates.
A test that you should try is on leftover beef, grain vs. grass. I've noticed that grass-fed beef develops far more warmed-over flavor than grain fed. This is anecdotal, but I've noticed it every time I've cooked grass-fed beef and had leftovers.
This is all off the top of my head so just some ideas for you to look deeper into, but grass fed beef has more omega 3 (I have found grass fed beef to taste more mineral, gamey, or even fishy) and if I recall correctly warmed over flavour is caused by oxidized fats. So maybe the different fat composition is causing this problem.
After starting a carnivore diet and getting a taste for grass fed beef, I honestly hate grain fed beef now. There's a noticeable flavor in grain fed beef fat that's almost sickening when I try eating it, so I stick to only grass fed beef.
So no vegetables in your diet at all?
@@Lukronius Used to, but I was doing it more as an elimination diet to figure out the cause of my autoimmune disease. I still eat hypercarnivore (>70% animal products), but I also eat plant foods now too.
@@EZCarnivore very cool, and I appreciate the quick reply. I hope you’re on the mend or all healthy now!
I did want to mention that the different cuts are also gonna have a different flavor. So for the grass bad burger you should have made sure that all of it was chuck just happens to be a chuck grass or a chuck grain
Ethan, I love how you give me all the information and allow me to make my own decision. It speaks to your candor as video food journalist, and is a truly useful tool for culinary decisions in my life.
I have worked in several steak houses and had every cut cooked many different ways. My fav is center cut top sirloin cooked medium rare with butter, sautéed mushrooms and caramelized onions.
short answer yes
Yes this is a very difficult subject. As a masters student in environmental science and agriculture, I can tell you many of the themes from this video are the same as what we discuss in our seminars. However, despite the controversies there are some aspects of this debate which almost everyone can agree with:
- In terms of welfare, the most desirable conditions are ones where the animal can best express its natural behaviour. Moving the cattle from place to place, separating them from one another, or causing pain or anxiety isn’t ethical.
-In terms of the environment, grain-fed animals are in direct competition with our own food security because arable land is used to feed them. The most ideal situation environmentally is one where cattle are able use land which would otherwise be unsuitable for crop land or reforestation.
Furthermore, modern industrial grain-feeding relies on massive imports of soy and grains from other countries, often from slashed rainforests. The modern american diet is only possible because we are exporting our environmental impact to other countries.
The real area of contention in this discourse is what the best solution actually is. Some believe it’s “regenerative” (already at risk of greenwash), others argue no meat at all, some keep thinking of band-aid solutions. Meat alternatives are a dark industry that doesn’t get enough coverage…
What people don’t often talk about is the nutrient density and cultural importance of meat especially in countries where malnutrition is a risk.
Anyway, I’m glad you added the ethical and environmental discussions in this video because I believe it really is about the information we have that can guide our purchasing decisions.
I'd love to see a video like this comparing organic vs conventional fruits and vegetables. I think sometimes people are misled by the labels. I recently bought some conventional apples which are considered "bad" by people who buy organic but the apples are absolutely delicious. I would like to know if pesticides being sprayed on produce is bad for us and is organic really any better? I mean organic farms do use pesticides so it's confusing.
Another Ethan Banger.
Ethan, please, I watch your videos in a way unlike any other TH-cam cooking channel. I feel like I learn so much. Please, I love tomatoes and red sauce, I need you to do that deep dive on tomatoes. I feel like I would learn everything I've never even thought to think about asking about tomatoes... if that makes sense. Thank you so much for your videos it's really reshaping my relationship with the food I cook for myself and my family! Much love.
Beef always felt like something that you need to either get the good stuff or not at all. "Bad" chicken is still decent, bad beef is just bad.
Bad beef goes in the stew
There is no bad beef, only bad cooks
I get butcherbox and all their beef is Australian grass fed grass finished and I find there’s a huge difference in flavor from grocery store steaks. The call it to the linolaic acid helped me put words to it - it does have a touch of the lamb/goat taste
I eat 2-3 steaks on average per week. I'm pretty much keto-vore in my diet. Local farmers whether grass fed or grain fed is best. Ethan you do such a great job on your videos! Thanks for all the work you do!
Another variable this presents though is that any beef from New Zealand/Australia is going to have a different flavor regardless. They almost usually have a more "gamey" flavor compared to US grown cattle, grass fed or not.
My rule of thumb with steaks is the more marbling the more it should be cooked. Anything really lean I'll usually eat blue, that gives the best texture and keeps most of the flavour. With more marbled steaks, getting the fats to melt more is the goal, so you generally need to go much warmer.
Not sure if anyone mentioned this, but it's good to remember the factor of what you're accustomed to. If you are used to Choice (vs Prime) steaks, and you like the flavor and lower prices ... don't even consider Prime. If you start going with Prime instead, Choice will not taste good anymore, and you'll be stuck with the higher prices! (If you have the extra money, and they're healthier .. I guess you could do that)
i mostly buy meats from my farmers markets and it’s usually grass fed and finished and pasture raised corn and soy free chicken. i love that you made this video. the difference is truly there. i believe that cows are meant to be raised on pasture and believe it helps the environment especially cause i buy local. this is one my favorite videos you’ve made
I love this sort of videos, they are really entertaining and educating, I enjoy watching them while I cook, love the channel!!!
Great video! Liked some of the comparisons you made but I felt like you missed a fairly large sector of steaks: dry age vs wet vs fresh.
Great topic to discuss. 👍🏻
Thank you Ethan. 🙏🏻
For intramuscular fat, my understanding is that not allowing the cattle to roam or move as much is what causes greater levels of intramuscular fat. Which from an ethical perspective, makes me less able to appreciate the cuts with a lot of intramuscular fat.
I applaud your approach to presenting the facts. Do many pick on one very narrow tact point and get religious about it. Reality is no simple answer and we are fortunate to have choices that allow us to focus on what is important to us. Key is everyone needs to respect the different perspectives and lifestyles.
Cooking method, prep, finish, etc, are a big part of this equation as well. When go to Japan for instance, they do not cook their steaks like we do in America for the most part. They start with a full steak on a flat top, then break it down into bite sized pieces as they cook it thereby getting the crust we love so much. You might have a better experience with Prime grades if you cook your steak using this method.
That is interesting to note because fatty Wagyu is usually cut thin and used for dishes like yakiniku or sukiyaki. It's super rich and not typically eaten in chunks. Which is why a lot of people prefer Wagyu well done when eaten Western style. The fat is just too much when it's medium rare
Regarding browning, I find I don't like using oil when cooking steaks. To me, any oil (veg, lard, tallow, ...) dulls the taste a bit.
I lower the heat and cook it longer, get great browning, and more beefy flavor.
Great video! For a suggestion, I'd like to see a video on cooking with (using?) raw cuts of meat, whether it's a steak or fish tartare, a civeche, homemade sushi, etc.. I learned from a biologist that she would not use the frozen tilapia I previously was using for civiche, and I think an overall video on consuming raw meats would be great.
Not me ordering a steak at 2am while watching this.
just some feedback on this great show. whenever your transcript says the words "as we learned in my last video", consider a linkout to that video. keep up the great work. i love it and learn something everytime!
No mis-steaks were made in this video...
As someone who has never bought a steak, this surprisingly important to me.
Because if you're going to buy something so individually expensive, you want it to be good.
(I always think, I could buy some meat to make 2-3 family meals, or buy 1 portion of small steak.)
I was expecting more comparison between different cuts in addition to grade and raising style, e.g. grain vs. grass fed
I like your nuanced take in this video. I especially like your question of "how much beef do you eat?"
My retired admiral uncle is in La Grange, texas. He raised Limousin cattle, exclusively. I have never seen it highlighted on a menu, so I have wondered, my entire adulthood: where did his special cattle end up? Were they ground into patties, with lesser cows? He hated his cattle-he said so, freely. He has given me a very ugly image of ranchers. They are evil.
Oh man. This is so true. I have a local butcher/steak purveyor that I feel preys on the confusion and lack of knowledge of the consumer. Using terms like “yield grade” and making subjective claims about the marbling score. Prices are off the charts for a product that most don’t even understand
Internal temperature also effects flavor, full rendered fat (medium well) has more flavor then fat that is not rendered (rares).
so what is the answer, is expensive steak worth it. Choice vs Prime? you never answered the question.
Ethan, Can you make a video on the best way to marinate meats? Beef, Chicken, Pork, lamb?
Best beef in my opinion is from a open pasture diary cow (holstein)- after 3 or 4 years of retirement also in open pasture.
Will wait in earnest for your deep dive into ground beef.
I treated myself to a Wagyu sampler at a high-end restaurant and it was very enlightening. I preferred the American Wagyu because Japanese A5 texture-wise was practically not a steak even though it tasted really good. I guess my preference is to have a little more texture to a steak.
We bought a 1/4 grass fed and grass finished cow and it tasted very different. It was not as tender and had a distinct flavor my kids did not like. Helpful video, thanks!
It always frustrates me when people are like: I don't like beef and it's bad for the environment, so I eliminated it from my diet to save the planet. I am now going to grandstand about how everyone else needs to make the same sacrifice I made even though I'm giving up something I don't like anyway and you're giving up something you do like.
Well said
This is the most informative video on steaks I've ever seen. You out did yourself on this one. Keep it up!
asmongold should watch this video
He's never used his kitchen. He probably can't even get to it
@@Xolition there is literaly a few videos of asmon cooking.. do research before making a fool out of your self
@@disgustedalien don't worry I like him. He just has a problem
He’s already a steak god, he doesn’t need it. He could probably actually teach homeboy a thing or two.
@@Xolition he’s just frugal. It’s more than likely that he grew up extremely poor and he doesn’t value objects, so he just doesn’t care. There’s nothing wrong with that.
Some of my best steaks have been chuck steaks. The economy may be a factor, but cooked to the perfect temp, it isn't particularly tough and seems extra 'beefy', but just my 2c.
$28 a pound?! Not on my fixed income. Nope.
Or maybe just eat a great (but expensive) beef portion every 2-3 weeks, and enjoy 1 or 2 meals of pork or poultry and fish in the same period. The rest being vegetables and fruits. Your food expenses will stay the same, and the quality and pleasure of eating meat will just be multiplied! I never enjoyed meat more than when I reduced quantities and increased quality.
It's the same for tomatoes. If you accept the fact that no good tomatoes can be grown outside of the period from 15th june to 15th september, you will never be as happy as tasting the first tomatoes since 10 months, and only really amazing ones which are not full of water.
@@fredericdehohenstaufen7874, due to its cost, I no longer buy or consume steak, thanks.
@@dougmackenzie5976 Well, it simplifies the question indeed!
Stop buying candy, cookies and soda. Suddenly it becomes very affordable.
@@dougmackenzie5976 Same here. Maybe 1x mo as a special occasion if they're on sale. I've found my grocer provides sirloin/top round wagyu at as low as $9/lb with similar marbling to choice NY strip
Grass finished doesn't mean that they are cheaper.. grass finished beef used to be cheaper because they typically are lower usda graded . Because they don't get fat enough to marble the meat .
In the past year, I have noticed that my grocery stores are stocking non-USDA graded beef. The beef looks fine, +- choice grading but no official grade. I presume the reason for this is to help keep prices down in the wake of inflation. Anyone else notice a similar effect?
I prefer the crust too.
People overrate the internal doneness. It may be because they value moisture above all. That may be because their family lines tended to boil food more often than others.
Boiling often gives weaker flavor, but full moisture
I still prefer thicker steaks because they look and feel “right”.
That is so wild cause I just recently found out that for me to really love a steak it needs to be a very thick cut, and that the thickness is almost the most important factor for how much I enjoy a steak
I can remember a time not long ago steaks that were grain feed used to be what everyone wanted....and I do know from firsthand experience they do taste differently!
The local butcher shop where I used to live had some of the most amazing beef, great flavour and fragrance far in excess of anything you'd ever get at a grocery store. All locally sourced if memory serves, the meat even smelled great.
I miss that meat, some of the best damn meat I've ever sourced.
I have a suggestion for the future. Is there a difference between bone in and boneless meats in terms of taste texture and nutrition? Are there applications where one is better than the other?
Correction, tomatoes are NOT rich in vitamin A. Lycopene is the carotenoid in tomatoes, but does not convert into retinol. It os an exception.
I’ve always thought prime rib is the most over rated thing ever. My dad bought a rib roast for New Years and I talked him into cutting it into a few thick steaks instead of a big roast! I finished them with butter, garlic and herbs and everyone collectively agreed it was way better than having a roast where the outside edges can be kind of bitter vs crispy and buttery.
Haven’t watched the video: Conclusion, get beef at Costco, I got a wagyu flat iron there for 9.99 per/lb, same with a choice ribeye (boneless prime rib cut or bone in pre cut) and I’ve gotten a wagyu pichania for 15$/lb, and chuck roast which is split to Denver and chuck eye steak wagyu for 9.99$/lb
This is my conclusion btw
I want to see a Maillard reaction deep dive! What is it? How does it change food? Why is it so good? How to maximize it?
Unfortunately, that griddle did not work for my electric glass top stove. Uneven heating made it so challenging to get a good seasoning on it. I did many oven seasoning cycles too. Was really hoping it would work cause I really need a large griddle.
I think there are so many reasons to eat less beef that we as a society really need to re-evaluate our relationship with it. It would become a luxury product which unfortunately impacts the lower income brackets more but I also think that's more of a reason to also re-evaluate the wealth disparity in our society
check out this double blind study: the Minnisota coronary experiment.
It's so strange seeing people talk about how much they like the browned parts of steak.
I consider myself a pretty serious steak fanatic, I eat steak multiple times a week, and I have just never cared about the exterior crust of a steak.
The interior muscle has always been my favorite of any steak.
Was thinking of this series yesterday. Great to see it back
WHEN WILL YOU FINALLY DO A VIDEO ON WHICH CUT OF HUMAN FLESH TASTES BEST?!?!?!
We eat a full grass fed cow from one of our family friends. They butcher and pack it for us and then all we do it pick it up and fill it between 2 garage freezers. Lasts us a long time and we probably go through 10 pounds a week
One thing I can say for sure is that people should try to find a local butcher and go in and chat with the people there. As meat specialists they can offer you a lot of advice on stuff. So much of this complicated stuff is the sort of thing they're good at and deal with daily so they can help you pick out the ideal cuts of meat. They also carry less common cuts that you won't find in a lot of grocery stores that can often times be cheaper than the more mainstream steak cuts like NY Strip and Rib Eye. They also tend to be independent businesses and not associated with large grocery franchises so you help support a more local economy and business.
That kitchen is a reverb chamber.
Question: The video stated that all steaks were cooked to 130 degrees F. Did you take the steak off the gridle at that temperature or was that after resting?
You do need to clean that griddle with hot water and soap. You can see that the texture is very rough, especially around the edges. That is not seasoning, that is burnt on gunk that a scrape and a wipe down with a paper towel will not remove. After washing, you should be able to run your finger over the entire surface and it should be smooth.
I made this mistake with my first cast iron pan, and now I am a lot more careful with my new carbon steel pan. I wash it after every use, unless its something that really doesn't leave any stuck on bits, like fried eggs.
Yes! Tomatoes are one of my favorite things! Can't wait for the deep dive!
the C in CAFO stands for concentrated, not centralized
I don’t eat enough beef to worry about the environment, but I do only buy pasture raised meats. The treatment of the animal matters more to me than anything else. Im not a beef connoisseur. It all tastes the same to me depending on preparation. I only eat filet, so it’s more about prep for flavor because it’s very low fat.
Ethan I’m a newish viewer to the channel and really enjoy the content, what I don’t enjoy is the amount of advertisements. I realise this is a business but I’ve never viewed a channel on TH-cam with so many ads and no I’m not paying TH-cam to go ad free 👍
Grill cooked beef seems so much better than pan fried. Deep dive tomatoes sounds good. Would like to see deep dive on butter maybe vs oil or some other type of lube. Butter vs other butter is good too. Land of lakes and Kerrygold and something else (homemade with heavy cream) . Maybe against some margarine (yuck).
Great content, as always. I like that you started using a carousel - always wondered how you could slide stuff around without knocking it to the floor. (Maybe that was a 'B' cut.)
This has felt like too long of a wait between videos, but like always, the wait is entirely worth it. Muchoz kudoz.
Generally the fat has a better taste in grass finished. Which is key in parts like ribeye and rump steak(Picanha) where the fat is recommended to consume with the steak. For back loin and tender, I really don't care because there's a chewy sinew between the meat and the fat making it rough to consume.
shoutout the polish butcher counter at 20:37
Would love to see a vid about the ground meat comparision you mentioned!
God! You are one of the only and actual good chef teacher TH-camr
Since you asked, I'd like to see you talk about veal. My godfather was a dairy farmer. His milking cows (Holsteins/Friesians) were, of course, female. He contended that if you drink milk or eat cheese, you should also eat veal, which is the byproduct of unused, butchered male dairy calves.