One tip, id say look for large portions that are A LOT less floppy, and a lot less "juice" in the bag, but not discolored at all also. The firmer the raw meats are will usually give a good hint or clue that theres nice marbling/intramuscular fat, because the fat is firmer than the muscle. So if it was dried properly before being broke down and packed for sale then the muscle fibers will also have a very little amount of blood in it, making it a firmer and less floppy cut of meat also. This is not always the case of course, but it is a good hint.
i usually by a whole side of beef. the one i just put in freezer was 2.00 a pound for steer and about 200.00 for processing. so i ended up with 355 pounds of beef at 4.21 per pound. 4.21 per pound for ribeye, t-bone, tender loin, roasts and burger! and you know exactly what you steer has in it. to me, it’s the most money saving way to go!
@@bigmoneykilla not a deal, just live in a rural area where lots of people raise beef. now a friend of mine raises the angus we buy, so yeh, we may get a little better price, but not a huge difference.
@@bigmoneykilla when he started talking about the price of steaks in the video, i was like “where is he getting these numbers?” i’ve not seen any prices like that even in markets around here!
I have been watching your channel from the earliest of days. Always great information and I thoroughly enjoy your Channel. I have 1 LbGE, 1 BGE Mini Max, Weber Smokey Mountain and a LoneStar Grilz 20x42 stick burner. Keep up the good work. From Pennsylvania, USA
Usually the whole cuts aren't trimmed. I've often found that after I trim the whole cut and slice it into steaks the amount I pay per unit weight is almost the same as buying just steaks. Then adding the cost of the vacuum bags and it's not as great as I thought. The exception is when I find a whole cut at a discount; e.g. sometimes Costco will have a whole beef strip at $50 off.
Absolutely! Get friends, neighbors, family to throw in on a side of beef! Don't even need to vac seal it if planning on eating within a month or so (just tightly cling wrap then foil it up and freeze). Also, that steak looked fantastic. I'm definitely going to try the torched herbs too!
Yesterday I went to the Beimer meat shop in Enschede. They are a meat wholesaler, but you don’t have to be a entrepreneur to buy there. They started their shops because all the restaurants closed down due to the lockdown. They have got shops in Arnhem and Leeuwarden as well. They don’t sell every cut, but they do have the most popular BBQ cuts. I bought 200gr portions of ribeye for an astonishing €3,50 a piece and a whole 850gr Tritip which added €5,50 to the bill. The last one was fresh beef and needs to ripen in the fridge for 10 to 12 days. I also got a 1,5kg pork leg which we smoked and grilled as a German Haxe above a campfire. Lifting the bill another €7,70. It’s not your Wagu quality, but it’s good enough to hold up to restaurant standards. Maybe Jim can buy a few examples and drop them by. I’m really interested on comparing their cuts with your butcher and wholesaler. Plus an other episode with the whole team is always a bonus. I love Jim’s work on the editing and his choices in the background music. PS. Sadly I’m not sponsored for this post. Beimer meats can always call me and work out a deal. And for Jim, a beer at Rocks would be nice ;-).
problem with buying a half or whole cow and having it butchered is I don't want all the less desirable cuts. I guess you could have them ground into hamburger, but your cost per lb will be impacted by the tallow cost and the medium grade cut cost average.
I do this all the time, and not just with ribeye. I'll smoke a couple pork butts and, when they're cool, I can cut them into 1-2 lb. chunks, seal and freeze. Then pull one out for tacos, chile verde, etc. Tri tip has been on sale here recently for $4/lb (untrimmed). I trim them, cut them in half, seal and freeze.
Every time I watch you cook steaks I feel like I need to drop old friends and get new ones...most want the ribeye at well done. I think I'm the only one who likes medium rare in my circle, makes it hard for me to cook for them. Great job!
I've been purchasing whole ribeye steaks from Sam's Club for many years. Like you, I have a vacuum sealer and cut them with a good, sharp knife (although I don't have a huge knife like yours, yet). I cook on the BGE using lump charcoal, and we prefer a good steakhouse medium rare. The only thing I learned from this video is to try your method of cooking the steaks with no seasoning, and seasoning them once they come off the grill. I do love Carne Crosta seasoning made by Oakridge BBQ. It makes a crust on the steak when you have a really hot grill and flame it. The seasoning's first ingredient is coffee. It is very good, and you should try it. That steak tastes like it came out of a famous steak house. But I am a naturalist and totally intend to season my next steak just like you did here. Thanks for the vid.
Good to see you're cooking properly this video....... NO GAS :-) the only time I use gas is in the kitchen or with a gas torch is to ignite my charcoals and woods..... I'm anti gas BBQ although my first two years was unfortunately gas.
I take the same roast and put it on a rack above a pan full of kosher salt, and dry age it in the fridge for 30-35 days. Then, I trim the crust off and slice it into steaks. It turns a $10 per pound cut of beef into steaks that would sell for upwards of $50 per pound. To cook them, I sous vide them for a couple hours, then I toss them into my wood fired pizza oven that is cranked to about 800 degrees. I have eaten a lot of steak in my life, and I have never had any better than these.
I don't know where you find prices like that, but the highest price I get at the supermarket is probably around €45/kg for wafer thin steaks (not wagyu of course). These are marketed as luxury products so yes you pay more for less. At the wholesale I get ribeye packer for as low as €17/kg (Irish) up to around €30/kg (Argentinian). The latter being `wet-aged` - duh, it sat on a boat for three weeks...
I've been slabbing rib roast for some time-cutting between the bones gives you a 2x6".Some new cuts are boneless with the rack underneath?!1/2 way through a Walmart 11.97/lb,comparing to previous Safeway 6.77/lb sale,and I think the Walmart has better flavor today,at $5 more a lb(boneless).
I have a request, I'm sure I'm not the one one struggling to take great photos and trying to figure out lighting tecniques. It would be so awesome if Morrison could do some tutorial videos on your channel!!! This would be soooo helpful! If yall decide to do this please remember while some of us may be able to buy the $$$ equipment many of us cannot, so it would be great if he could cover techniques and tools for both those on a $ budget and for those who have $$$ to spend. I know there are probably videos on youtube that covers some of this stuff, but probably not from the world of BBQ that we are all coming from. Please help us Morrison, you're our only hope! 😁
just bought 2 kg of stew😋 man those prices 🥵€ 32.55 at a butcher shop. i think i need to find new friends 🙉🤣 But great video and and keep on grilling ♨️♨️♨️
That is still VERY VERY expensive. Here in South Africa you can buy that for about 1/10 of that price - but then again the average income is also much lower and cost of living cannot be compared
@@davidprins5504 voor 50 dollar heb je in de VS een gezonde maaltijd voor 4 personen als je er een beetje normaal groente bij koopt. Dus valt hier wel mee, tenzij je iedere dag fastfood wil eten
Dutch prices are including VAT, 9% for meat. And 1 kilogram is 2.2 pounds, so your $15 is about $33 per kilo excl. VAT, not that far of. $ to € is almost the VAT. Also, Roels prices are always high end, top quality. I can get ribeye for about €18 per kilo from local dual purpose cows, or the cheaper imports sometimes for €15, but then it is a frozen 3 kilo block of meat. Edit: I was wondering what a Canadian pound was, and whether it's a different weight than us, but of course you mean $ CDN, that works out a bit cheaper than us I think. But still within range of what is available here.
.....yeah wholesalers here dont allow that infact if a wholesaler even suspects your allowing people to get stuff at a discount through you. They shut you out...and there's only a few wholesalers here.
I tried it. And hated it. The salt does not penetrate the meat and it ended up being extremely underseasoned no matter how much salt I put on. You just get a mouthful of salt and then bland underseasoned meat. I prefer to salt my steaks one hour in advance, some people call it dry brining. Try it !
@@cartouchator that’s fair enough. Try 24-48 hours in the fridge covered in koji rice powder (which you scrape off before cooking) which develops an interesting taste inside the steak and provides a nice crispy crust.
Seasoning a steak after cooking it is how you season a steak cooked in the Ooni pizza oven, and it's amazing. Only use salt before cooking if you dry brine it. The seasoning will burn if you season it before hand. We're using the Ooni Koda 16 pizza oven tonight for steaks.
OMG! I thought beef was expensive here. Jesus man. Ribeyes went from about $8 a lb.(before pandemic) to $12 now which would be about 18 euro to 28 euro per Kg. And thats in the grocery store. Here, the US, there are some farmers where you can buy 1/4 or a half a cow, it gets butchered and you get all the different cuts but is about half of what you'd pay in the store. You just have to have a large freezer.
$26.35/lb? You're still getting hosed, my dude. I get whole USDA Prime Delmonico loins for $11.99/lb. I guess it really pays to be in the Midwestern US.
I still buy a shitload of meat with good intramusculair fat for about 25% of his price. And yes I buy whole parts and cut them up myself.. but I get meat from Germany, Hungary Latvia ect.
In one sentence he destroys the sense of the vid. ‘You must have a friend in wholesale’! I mean come on, totally impractical and the whole how to save money approach falls down from there.
That’s one of the best quotes I’ve heard. “I may look like a greedy person, but I love my steaks.” You need to put that on a t-shirt.
One tip, id say look for large portions that are A LOT less floppy, and a lot less "juice" in the bag, but not discolored at all also. The firmer the raw meats are will usually give a good hint or clue that theres nice marbling/intramuscular fat, because the fat is firmer than the muscle. So if it was dried properly before being broke down and packed for sale then the muscle fibers will also have a very little amount of blood in it, making it a firmer and less floppy cut of meat also. This is not always the case of course, but it is a good hint.
i usually by a whole side of beef. the one i just put in freezer was 2.00 a pound for steer and about 200.00 for processing. so i ended up with 355 pounds of beef at 4.21 per pound. 4.21 per pound for ribeye, t-bone, tender loin, roasts and burger! and you know exactly what you steer has in it. to me, it’s the most money saving way to go!
where do you go to find deals like this?
@@bigmoneykilla not a deal, just live in a rural area where lots of people raise beef. now a friend of mine raises the angus we buy, so yeh, we may get a little better price, but not a huge difference.
you spend quite a bit up front, but you can’t beat it in the long run!
@@bigmoneykilla when he started talking about the price of steaks in the video, i was like “where is he getting these numbers?” i’ve not seen any prices like that even in markets around here!
I have been watching your channel from the earliest of days. Always great information and I thoroughly enjoy your Channel. I have 1 LbGE, 1 BGE Mini Max, Weber Smokey Mountain and a LoneStar Grilz 20x42 stick burner. Keep up the good work. From Pennsylvania, USA
Usually the whole cuts aren't trimmed. I've often found that after I trim the whole cut and slice it into steaks the amount I pay per unit weight is almost the same as buying just steaks. Then adding the cost of the vacuum bags and it's not as great as I thought. The exception is when I find a whole cut at a discount; e.g. sometimes Costco will have a whole beef strip at $50 off.
Absolutely! Get friends, neighbors, family to throw in on a side of beef! Don't even need to vac seal it if planning on eating within a month or so (just tightly cling wrap then foil it up and freeze). Also, that steak looked fantastic. I'm definitely going to try the torched herbs too!
Yesterday I went to the Beimer meat shop in Enschede. They are a meat wholesaler, but you don’t have to be a entrepreneur to buy there. They started their shops because all the restaurants closed down due to the lockdown. They have got shops in Arnhem and Leeuwarden as well. They don’t sell every cut, but they do have the most popular BBQ cuts.
I bought 200gr portions of ribeye for an astonishing €3,50 a piece and a whole 850gr Tritip which added €5,50 to the bill. The last one was fresh beef and needs to ripen in the fridge for 10 to 12 days. I also got a 1,5kg pork leg which we smoked and grilled as a German Haxe above a campfire. Lifting the bill another €7,70.
It’s not your Wagu quality, but it’s good enough to hold up to restaurant standards. Maybe Jim can buy a few examples and drop them by. I’m really interested on comparing their cuts with your butcher and wholesaler. Plus an other episode with the whole team is always a bonus. I love Jim’s work on the editing and his choices in the background music.
PS. Sadly I’m not sponsored for this post. Beimer meats can always call me and work out a deal. And for Jim, a beer at Rocks would be nice ;-).
I love your passion for the food and I've learnt a lot from your channel - also really appreciate the idea around seasoning afterwards!
G'day from Australia
Or you can buy the whole cattle at the ranch for about less as $1,000 in my experience
problem with buying a half or whole cow and having it butchered is I don't want all the less desirable cuts. I guess you could have them ground into hamburger, but your cost per lb will be impacted by the tallow cost and the medium grade cut cost average.
I do this all the time, and not just with ribeye. I'll smoke a couple pork butts and, when they're cool, I can cut them into 1-2 lb. chunks, seal and freeze. Then pull one out for tacos, chile verde, etc. Tri tip has been on sale here recently for $4/lb (untrimmed). I trim them, cut them in half, seal and freeze.
Every time I watch you cook steaks I feel like I need to drop old friends and get new ones...most want the ribeye at well done. I think I'm the only one who likes medium rare in my circle, makes it hard for me to cook for them. Great job!
Nice shirt Morrison, I live about an hour from Muscle Shoals. A lot of great music came out of that town.
I've been purchasing whole ribeye steaks from Sam's Club for many years. Like you, I have a vacuum sealer and cut them with a good, sharp knife (although I don't have a huge knife like yours, yet). I cook on the BGE using lump charcoal, and we prefer a good steakhouse medium rare. The only thing I learned from this video is to try your method of cooking the steaks with no seasoning, and seasoning them once they come off the grill. I do love Carne Crosta seasoning made by Oakridge BBQ. It makes a crust on the steak when you have a really hot grill and flame it. The seasoning's first ingredient is coffee. It is very good, and you should try it. That steak tastes like it came out of a famous steak house. But I am a naturalist and totally intend to season my next steak just like you did here. Thanks for the vid.
I also buy directly from the wholesaler by box of 20kg (the box buctchers& restaurants receive)
I had a Great Pyrenees for 14 years. What a dog! Thanks for all the great content. Much love.
Great job guys!!!!
Great video as usual!
Nice idea to put butter and fresh garlic fine-slices!!
Good to see you're cooking properly this video....... NO GAS :-) the only time I use gas is in the kitchen or with a gas torch is to ignite my charcoals and woods..... I'm anti gas BBQ although my first two years was unfortunately gas.
Excellent video!
Fantastic looking steak Roel! You have a big dog and a hungry camera man. 🤣 Love those ceramic smokers, I need a Big Joe!🤘
I take the same roast and put it on a rack above a pan full of kosher salt, and dry age it in the fridge for 30-35 days. Then, I trim the crust off and slice it into steaks.
It turns a $10 per pound cut of beef into steaks that would sell for upwards of $50 per pound.
To cook them, I sous vide them for a couple hours, then I toss them into my wood fired pizza oven that is cranked to about 800 degrees.
I have eaten a lot of steak in my life, and I have never had any better than these.
great video once again!! I've been cutting my own steaks for a few years now and couldn"t agree with you more. Cheers from South Carolina, USA.
How long do the steaks usually last in the vac sealed bags?
I don't know where you find prices like that, but the highest price I get at the supermarket is probably around €45/kg for wafer thin steaks (not wagyu of course). These are marketed as luxury products so yes you pay more for less. At the wholesale I get ribeye packer for as low as €17/kg (Irish) up to around €30/kg (Argentinian). The latter being `wet-aged` - duh, it sat on a boat for three weeks...
Nice!!
Love the Muscle Shoals T shirt.
I've been slabbing rib roast for some time-cutting between the bones gives you a 2x6".Some new cuts are boneless with the rack underneath?!1/2 way through a Walmart 11.97/lb,comparing to previous Safeway 6.77/lb sale,and I think the Walmart has better flavor today,at $5 more a lb(boneless).
What brand is your vacuum sealer?
Awesome!
I have a request,
I'm sure I'm not the one one struggling to take great photos and trying to figure out lighting tecniques. It would be so awesome if Morrison could do some tutorial videos on your channel!!! This would be soooo helpful!
If yall decide to do this please remember while some of us may be able to buy the $$$ equipment many of us cannot, so it would be great if he could cover techniques and tools for both those on a $ budget and for those who have $$$ to spend.
I know there are probably videos on youtube that covers some of this stuff, but probably not from the world of BBQ that we are all coming from.
Please help us Morrison, you're our only hope! 😁
Any sugestion of wholesale in holland. Google doesnt give me anything good
even better deal in america where i live. last time at costco a rib eye like that for the loin was ~180 usd
No cast iron grill?
Watching this while smoking a 16oz ribeye that I cut from an 18lb roast.
Reverse sear, Rollie. We've done this before.
Awesome...now I have to go eat some steak! Thank You.
Morrison’s haircut looks like it is being tested in a wind tunnel.
Grrrreat!
Trying to learn about ageing the meat
Also how Martian always comes up with another way of saying the same things at the end. Amazing.
Morrison lol 🤣
@@hugotendam5349 I was just highlighting his out of space performance! And also that’s what I heard first
I had to pause the video and put some steaks on the grill!
I've been trying to track down a butchering school or something.
Future plans involve buying half cow/pig and self butchering... Soon(tm)
just bought 2 kg of stew😋 man those prices 🥵€ 32.55 at a butcher shop. i think i need to find new friends 🙉🤣
But great video and and keep on grilling ♨️♨️♨️
I do the same thing, its just a better way to buy!
Who else just noticed the fox wearing a vest in the background of the grilling scene 😂🤣
Can anyone advise. Does freezing the steak affect its quality / taste etc? If it does do you find it worth the cost savings of buying wholesale?
If you vacuum seal it and thaw it properly, then i can guarantee that you could tell no difference whatsoever between a fresh steak and a frozen steak
Wholesaler paid +- €20/kg for that ribeye. Wholesaler is happy.
That is still VERY VERY expensive. Here in South Africa you can buy that for about 1/10 of that price - but then again the average income is also much lower and cost of living cannot be compared
Wow your price is more than double price for Beef in the US. In Maine we can buy select ribeye for 12 dollars a pound when buy the entire ribeye.
Butchers hate this man!!!!!
Eating pre frozen steaks? Doesn’t that affect flavor?
Not if they are vacuum sealed and properly thawed
How much do you spend on meat per year?
Cheap, no such thing recently but economical, yes! Nice video and the way to go. Most people are sticker$$$ shock but a much better way to buy beef.
Exellent steak about 15$ a pound Cdn here in Saskatchewan. How can European afford to eat ?
Its absurd here in Europe drive over the border to germany and food costs go down 50% the Netherlands sucks when it comes to food prices
@@davidprins5504 voor 50 dollar heb je in de VS een gezonde maaltijd voor 4 personen als je er een beetje normaal groente bij koopt. Dus valt hier wel mee, tenzij je iedere dag fastfood wil eten
@@pampam26 in dat opzicht wel maar we worden nog steeds benadeeld op andere Europese landen
Heb een goed weekend en eet een fantastische stuk vlees 🤗
@@davidprins5504 dit weekend wordt het niet bijzonder, maar dat wordt volgend weekend geheel ingehaald 😛 jij ook nog een fijn weekend👍
Dutch prices are including VAT, 9% for meat. And 1 kilogram is 2.2 pounds, so your $15 is about $33 per kilo excl. VAT, not that far of. $ to € is almost the VAT. Also, Roels prices are always high end, top quality. I can get ribeye for about €18 per kilo from local dual purpose cows, or the cheaper imports sometimes for €15, but then it is a frozen 3 kilo block of meat.
Edit: I was wondering what a Canadian pound was, and whether it's a different weight than us, but of course you mean $ CDN, that works out a bit cheaper than us I think. But still within range of what is available here.
Try that with some Chimichurri on top when you let the steak sit then slice, oh oh yummmy!!!
5 days ago..."stop buying ribeyes"....3 days ago..."buy a huge ribeye"...lol
This is how I do it all the time... BUT: Two fingers "thick" is carpaccio, bro...
Is this the episode when you confess to Cattle Rustling????
.....yeah wholesalers here dont allow that infact if a wholesaler even suspects your allowing people to get stuff at a discount through you. They shut you out...and there's only a few wholesalers here.
I always pre-season my steak. I don’t know if I will be able to build up the nerve to do it your way
I tried it. And hated it. The salt does not penetrate the meat and it ended up being extremely underseasoned no matter how much salt I put on. You just get a mouthful of salt and then bland underseasoned meat. I prefer to salt my steaks one hour in advance, some people call it dry brining. Try it !
@@cartouchator dry brining in the fridge on a cookie cooling rack for 24hrs is my favorite but it really depends on how thick your steaks are
@@CatchMeNever an hour for me has always been plenty for me, I prefer thinner steak so I taste more crust.
@@cartouchator that’s fair enough. Try 24-48 hours in the fridge covered in koji rice powder (which you scrape off before cooking) which develops an interesting taste inside the steak and provides a nice crispy crust.
😋 screamingly delicious ribeye 🥩 😍
(ribeye is 4 flavor and new york is 4 texture)
Butchers hate this man.
*COSTCO WHOLESALE 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩*
I save money by only dreaming about expensive steaks, never pay bucks to buy them. It works!
what's insane is freezing beef try to compare fresh and frozen !!!!
Seasoning a steak after cooking it is how you season a steak cooked in the Ooni pizza oven, and it's amazing. Only use salt before cooking if you dry brine it. The seasoning will burn if you season it before hand. We're using the Ooni Koda 16 pizza oven tonight for steaks.
Price per lb difference
After you trim all the fat
They are selling 10€ steaks because people will buy them. Not everyone is spoiled by perfect steaks 😂
I love steak
Have to say that 50€/kg doesn't sound cheap. Still your way to buy meat is great and I do it same way 😄
I think you shouldve dry age it first
Love your videos but I’ve never seen you cook whole fish; why is that? Can you cook a whole fish on a KJ Classic?
blijkbaar vindt jij vis niet lekker!
Has Morrison actually visited Alabama, or does he just like the shirt?
OMG! I thought beef was expensive here. Jesus man. Ribeyes went from about $8 a lb.(before pandemic) to $12 now which would be about 18 euro to 28 euro per Kg. And thats in the grocery store. Here, the US, there are some farmers where you can buy 1/4 or a half a cow, it gets butchered and you get all the different cuts but is about half of what you'd pay in the store. You just have to have a large freezer.
Wait you seasoned it after? Lmmfao sorry buddy I am not cooking my steaks like that.
Raw and rough 🥩
Who would pay 20 euros for one steak ??
What' the 10 cents for.
Interesting trick with the herbs! Mmm. Steak.
0-:43 Porterhouse, not T-bone.
$26.35/lb? You're still getting hosed, my dude. I get whole USDA Prime Delmonico loins for $11.99/lb. I guess it really pays to be in the Midwestern US.
Yeah, some places are very expensive. I'm Swiss, so i know it.
The first steak looks like A5 Wagyu. Does anyone ever buy A4 Wagyu? How much can you save?
Why didn’t you season them & chill for 24hrs before vac packing & freezing? 🤷🏻
Moris -🧢 thanks
I still buy a shitload of meat with good intramusculair fat for about 25% of his price. And yes I buy whole parts and cut them up myself.. but I get meat from Germany, Hungary Latvia ect.
Where do you buy in the price you mentioned in Germany?
@@SotirisOikonomou I buy from a seller in the Netherlands, but the meat had to be traceable, so the label tells country of origin.
Thank god i can buy ribeyes for 12.99/lbs. I dont think i spend more than 16 bucks on a steak from the store.
*I CAN GET A NICE RIBEYE FOR $10 AT RALPH'S SUPERMARKET OR $7 AT VALLARTA SUPERMARKETS🥩😃*
I commented because of Morrison.
In one sentence he destroys the sense of the vid. ‘You must have a friend in wholesale’! I mean come on, totally impractical and the whole how to save money approach falls down from there.
Let's be honest it's twice as expensive since you'll eat steak 3 times more if you just have 15 steaks laying around to eat at every desired moment.
I can buy that same thing here for 60€
🥩
OMG, meat is so $$$$ there
That would be $50-$65; in Australia
He got his prices so wrong at the start lol
Your wholesaler is not helping you with that price !!! That's crazy
The other guy sounds like the steak is stuck in his throat
If you're still buying the other Steaks you don't save money 😀
Not saying that you're not doing a very good job but nobody in the United States deals with euros how many dollars is it is it worth us dying or not
I love steak, but that big gob of fat in the centre of a ribeye puts me off, call me Jack Spratt...