❤If you need help and support, I welcome you to join my next SBG Challenge: sbg-s-meat-up.mn.co/plans/316276?bundle_token=802104567f230cf6ff692fdb11cc7d45&
My broke self can't even look at something more than about $4/pound. You guys eating high on the hog! I eat a lot of pork spare ribs, rubbed in salt and roasted in the oven. Bones make great soup and slaughterhouses/local processors can give you decently meaty carcasses for cheap. Sadly most of the butchers in my area are pretty bougie and only have expensive grass fed ground beef so I have to settle for the sad logs of walmart beef. I run a circuit of grocery stores hunting for sales and will cycle between ground beef and brisket as staples. Brisket in particular provides most of my tallow/cooking oil. I bought a deep steam tray from a restaurant supply store and it makes the most perfect briskets and keeps all the fat in the bottom without burning. Plenty of leftovers and minimal time cleaning the kitchen when you can do most things in the oven!
Chuck roast is definitely my go to recommendation for people worried about cost. I just miss the "steak" experience because I inevitably end up cooking it low and slow. Still good but not always what I'm craving! I think there's a pork shank in my future after watching you guys devour yours. 🤣
Hi, I love your videos. I've seen you playing the piano and I'm wondering if you also sing. I'm a singer and musician and I started keto 16 days ago and everything improved greatly in my life, except my voice, and that's VERY important to me. My voice is very weak now. It feels like most of the air passes through the vocal cords and they don't vibrate with the same intensity as before. I can't sing loudly or even shout loudly if I want to. Feels like my breath support is gone and I get a hoarse voice very easily if I try to sing like before which lasts for at least two days afterwards. It's beyond frustrating for me as a singer because it's my job, so I desperately need a solution to this. I've seen people reporting similar issues on reddit, but nobody seems to know what's causing it. I'm hoping it will go away soon, but I don't know. I would HATE to go back to carbs, but I will have to if I can't find a solution to this on keto. Did something similar happened to you or someone you know? If so, what made it go back to normal? Any help will be greatly appreciated since I'm losing my mind (and possibly my livelihood) over this. Thanks!
I think it was Laura Spath that showed how to pull the chuck eye steak out of a chuck roast in a video she just did not too long ago. That to me seems like the ideal. Buy a chuck roast, pull out the chuck eye steak and get a roast and a steak all at once
Yes, but Chuck here in Canada🇨🇦steak never goes on sale…it is $9.99-11.99/lb. = 💲💵 So why should I buy that tough cut when today…I bought Boneless NY Strip for only $7.88/lb. At metro 🇨🇦grocers for FOUR DAYS ONLY‼‼I had mine custom cut by the butcher…I grilled it in my electric KALORIK PRO 1500 infrared steak house grill…it grills in 2 minutes…per side‼I cut 🔪the NY steak into thick cubes to increase the surface area and shish kebab it onto skewers…then grill‼ Yum‼Yum‼Searing 🥩was never so much fun🥩🥩🥩‼‼‼ Seasons Greetings everyone from Toronto🇨🇦
First time seeing this channel and I freaking dig this lady already. She has so much primal energy and enthusiasm. This video alone has so many useful tips on getting good cuts and meeting regular butchers up close, hearing the stuff they like to do. This place is incredible.
I really love this video and hope your local viewers will support these small businesses. I see fewer and fewer butcher shops these days, so I really love that your video is shining a spotlight on them. I'm from a small town and back in the 70's we'd go to a butcher shop that was part of the feed store my grandpa would go to for cattle, chicken , and dog feed for the ranch. They had great meat, granted, I wasn't into steaks back then, but they had great burger and made their own frankfurters. LOL at that look he gave you when he was expecting the bite you gobbled down!
I'm 79, when young there was a cartoon popie the saylor man, he showed his muscles and ate spinach, that made his muscles big. Good ridence to tv. I am carnivore, meat and water only
I recently cooked at beef shoulder in my instapot. Seared it first to brown the outside then cook it whole in the instapot and WOW. Incredibly tender and full of flavor. The broth it created was incredible. Didn’t even need salt it was so good! Ribeye’s are still king but not the only game in town. Explore!
Rib eye will go on sale 🎄🎄🎄🎄🎄Christmas. Week…because last week it was $8.88/lb t-bone, this week it is $7.88/lb Boneless NY strip…so the only prime cut left for the grocer to give away would be Prime Rib Roast🥩🥩🥩🥩🥩Yum! I love our meat sales in Canada🇨🇦🇨🇦🇨🇦 I filled my freezer to max capacity! 🥩🥩🥩
Loved this video! So informative and practical. I appreciated hearing the individual butcher's feedback and the fact that you took us home to cook! LOVED this episode :)
This kind of video is so good. Not overly complicated, not over acted and not fussy. Your passion for carnivore is very obvious and speaking with the butchers for different opinions is point driven and direct, which I love. Cheers.
Used to be that way. The current sales here are $1.89, which is actually higher than what the regular price was 5 years ago. The only way I'm paying over $5 a lb for boston butt is if it's a kurabota pork shoulder.
Also, beef brisket is generally 3.97/lb at Sam’s or Walmart. Pork shoulder bone in is usually 2.29lb. Or wait for the common 1.59/lb at stores. Watch those weekly ads!
By accident, I bought a rump roast and knew it had to braise for a long time but was hungry. I cut a piece off, cut it in bite-size pieces and sauteed them very quickly in a hot buttered frypan. The meat was in the pan less than 10 seconds. It was still soft to eat and still slightly raw for all the bennies and delicious. It has that nice fat cap on it and is a cheaper cut.
You are an angel! Your timing is impeccable. I was just wondering about how I could stay in budget for the month. Struggling to pay the bills right now but I want to stay healthy!
I've been making my own beef tallow (from general fat), and using it as a face moisturiser, lip balm and hair treatment. It is absolutely beautiful and I just can't go back to the commercial moisturisers, no matter how high end. You just need to blot the greasy layer away as it is very greasy and not great under makeup.
Thank you! Im a few weeks into carnivore and love your channel. It helps to immerse myself in information when my family really dont understand especially with christmas.
This is my first time seeing someone eats beef fat trimming raw. At first I thought you meant render it and you'd eat the crispy bit. Then, when you ate it from the bag 😲
I went to an outdoor educational event and one of the booths was about historical use of meats and meat products. They had a tray of elk, one of moose, and one of just straight up cow fat chucks. There were so many people/kids eating that fat. I love meat and cooked fat, but I couldn’t bring myself to eat it raw.
Pork Shoulder Butt is dirt cheap where I live.. South La. 99 cents a pound when on sale. Common to see this stuff on sale. Chuck Eye- awesome cut. Very low price anywhere.
If you get some beef that is as tough as old boot leather ... Give it up to 48 hours (pre or post seared/browned) in a Sous Vide water bath at 49c/120f (rare) , 56.5c/134f (medium rare) , 60c/140f (medium) , 65.5c/150f (medium well) , 71+c/160f (well done) ... Not only will it be consistently cooked from edge to edge but the accelerated enzymatic action will break down the connective and liquefy the tissue which will join the other juices in the vacuum pouch to be collected and used for an awesome sauce/gravy 😉👍
I buy multiple briskets on sale and I BBQ them. Half of the mass will get trimmed off. Cut off some of the flat because most people destroy a brisket trying to cook the whole thing and most cheap briskets don't have good marbling. Take the cuts and grind your own ground beef. Take the fat and grind it and then low temp fry it for beef tallow. Save all beef trimmings in a bag and grind them up and fry them for beef tallow. Cheap steaks can be tenderized by applying triple the salt and letting it sit for an hour and rinsing the salt off. Season without salt and grill. Rib trimmings of clear meat are for stir fry. Rib tips can be BBQ'd or braised in shredded cabbage/shredded onions/shredded carrots. Par boil potatoes that are cut lengthwise like fingerlings and toss them in beef tallow and red onions and them convection roast to go with the cheap steaks. Take a cheap beef cut and confit it in beef tallow. I smoke mine in a BBQ first and then confit until buttery soft. Get duck fat. It is so rich, you'll use very little to add a lot to any dish. Skin on pork belly aka Porchetta Cut the fat/skin off the meat but leave it attached at the end. Garlic, salt pepper the meat and then roll it up from the meat end until you hit the fat/skin and keep rolling so the whole outside is the skin. Cut skin, rub with salt. Let sit overnight. Wipe off moisture and cook on a rack so that air can get under the meat and cook on convection if possible (this is why the pork shank didn't turn out like in the image). Meat prices fluctuate like the weather. I let it dictate what I will eat. I just bought a whole chicken for $8 which will either get roasted with potatoes and carrots plus lemon, or cooked on a pellet grill or offset cooker. I bought cheap steaks and I have one with salt on it that is going to go 24 hrs before I grill it, maybe over a hardwood fire. To save money, use the trimmings and bones for soups and other dishes. Soup stock has bones and vegetables that were days from being tossed.
You're partner is hilarious. Thank you for this vid btw. Just getting started though I have in the past but and up with low energy. Peace and love from Tacoma.
As a German I love that you like the German dish! In Germany, we have also something called Mett, which is basically ground pork eaten raw, and for those who prefer it, with onions and chili powder. It!s delicious, and in Germany it's often a part of our breakfast. It's perfect for a carnivore diet! Love your channel!
@Milpower yes. 1 to 5 days depending on the part of the roast. The Chuck Eye is good in 24 hrs or less. The rest of the roast requires 2 to 4 days minimum.
@paul2019monte Slice your roast into roughly 1 inch cuts. Salt on all sides, place on a drying rack in your refrefrigerator. Chuck eye is ready in 24 hrs or less. The rest of the roast requires a minimum of 2-4 days.
Great video! My local Mexican grocery (butchers on site) has standing rib roast for 5.99 this week. They have great sales. T-bones for 3.49 every three weeks. Pork shoulder for 1.39 often. And they sell a box of mixed "grilling meats" that would be so useful for a busy carnivore. Just grab the one box of chicken, beef, pork, and ground beef, different cuts every box, and you're good for a week.
The pork butt needs more than two hours at 300, S&Bkids. Either cook it for three hours or raise the temp a bit (longer and lower is better -- I cook mine at 275 for four hours).
I homestead in North Texas and I often cook chuck low and slow in my All American Sun Oven, let it cool, then slice it on a commercial meat slicer and serve it cold. DELICIOUS!
I have to agree on the pork shoulder, I cook them all the time. You get so much meat for a low cost and it tastes so good. I always cook mine in the crock pot. It is so simple. I simply season the meat with a little salt and pepper then put a splash of water in the bottom of the crock pot. Put in the shoulder in and let it go for 12 hours on low, and dang it just falls apart and is so easy to shred. ** Edit after watching a little further. I buy them huge, they just fit in my 8 quart crock pot so, if it is smaller you might want to go a little less time.
It's so great to see butcher shops, you're so lucky to have 3 where you live.. our local butcher is at Wholefoods where we've built a trust with the butchers and appreciate their honesty.... I can't get pork shank though, love making Chinese soup with it.... the soup is full of gelatin and flavour...
Funny i just bought a couple of pork shoulders and roasted in my Dutch oven on stove top. Always perfect. Sharing with my dogs too :) was on sale at $3.99! Great tips from the butchers
An incredibly helpful video beyond just advising us what to buy but how to speak with your butcher. And seeing the but hers respond informally was brilliant as well. Thank-you. 🥩
OK, I have to say out of all of the carnivore celebrities/channels this channel has got my nomination as favorite and most informative overall! Thanks for Sharing ❤
I love everything about this video it was extremely interesting it was really fun to watch and I love to see both you and steak and butter guy together because the two of you together are hysterically funny and entertaining..... Thank you!❤
Eating raw suet? 🤢. I don't know if I can stomach it. But all the power to her. No salt on meat? This girl is super committed to her health. Big props.
Pork shoulder is my unsung hero! My go to, my confidant and savior! Seriously it is sooo satisfying! In the air fryer at 400 degrees and when it’s ready it’s juicy and tender and the fat is crunchy and so delicious!
This was great, BUT I was really waiting for you to give a shout out or thank the butchers for appearing and for sharing. They gave some golden nuggets and took their time to teach us all.
Whole pork shoulders are on for $2/lb Canadian this week. I roast them at about 210F for 12 hours. The meat pulls apart and you get a lot of broth, some lard and the skin which is delicious fried. A screaming deal.
Pork shank roasted + searing to char‼‼‼ How can it not be amazingly delicious‼‼‼ To reheat…sear in butter until very dark golden‼‼‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Pork shoulder is SOOO versatile. In the Midwest, you will typically use it in steaks (St Louis Pork steak), and Pulled pork. Also makes excellent bacon or a Picnic ham
Beef is preferred to chicken and pork. It is more healthy especially for the carnivore diet. Cows have multiple stomachs which help filter out the foods that they eat.
Such a well done presentation! Loved the piano in the background; seems like I've heard it before...! 🤔😉 I CANNOT believe you don't have 500k subscribers!?!! BUT, keep up the amazing job, and it'll happen 🙏👍 Demonstrating cooking tips is really huge, so thanks for that 🌟
Great video, thank you! Restarting carnivore. Looking forward to the journey with your wonderfully helpful videos.!!! With prices we need to know the budget friendly cuts. I live in Midwest US. At local Meijers sale Just paid 1.49lb for a whole 9lb pork shoulder/butt. Will do half in crockpot for pulled pork, half in oven for roast. Also 7lb portion ham (not spiral sliced) @.79lb.Always wait for this ham sale 3x a year. Last a 4.5lb half pork loin @2.49lb. Will cut up for chops, sirloin roast, & stir fry. Spent $31 & Saved almost $50 on this haul. More than 50% savings! Next waiting for the chuckeye, brisket, ground beef sale. Secret learned. Buy whole, cut your own. Huge savings. Discovered chuckeye 3 years ago...game changer. Used to be 3.99lb on sale now 5.99.. sigh...but still a worthy substitute for ribeye😅 Seriously...get to know your local butchers. Treasures!!!😊
This was such a fun video to watch!! I recently went to local butcher shop for the first time ever and spent way too much. I made the mistake of telling the butcher I had no idea what I was doing. I spent too much but I will do it differently next time.
Aged beef is very tender, this is where you start. You can let it age in your frig. Freeze so the center does not get overcooked. Broil while it is frozen.
Very cool video!!! Thank you so much for interviewing these butchers. You always have such awesome videos!!! I even started eating butter, lol. You are such an inspiration:)
I have found most butchers LOVE new clients and are really happy to educate us on cuts of meat. They also appreciate if you’ve done a little bit of homework (like watching this video!) where you can ask about specific cuts and what they recommend. It helps if you can check out how busy they are, I pick my times and go early in the day when possible, so as not to hold up the other clients for too long. Another trick is to ring them up in advance, chat that way, I’ve done that too, and then I’ve just gone in and picked up the order, if your butcher accommodates that. Hope that helps 🥩🥩🥩
The best way to cook a chuck steak is to use the salt method in the fridge for 24hrs. on a rack. Then reverse sear the steak to 119 degrees. You'll notice more of a crust on the steak when searing since using the salt method. It really locks in the flavor and makes it tender as it's resting for 10 min. Remember to cut the steak across grain as you eat.
Pork shoulder cut as a steak (2 inch thick) marinated with a tenderizing fruit ( pineapple, kiwi, Asian pear ) & spices, then cooked like a steak is amazing.
OMG. After watching this video I ordered a pork shoulder. 4.5 lbs. cut in half and froze half. Finished cooking at 400, seasoned, covered and am cooking now for 2 hours. I can’t wait!!
I get my beef fat trimmings from Safeway/Carrs for $1.97/pound. It's labeled Beef Suet, but it's trimmings. I usually call ahead. Some times I get it already ground, which is better for rendering the tallow; the trimmings are better for snacks. Gives you a lot of meat flavor for less; have some on the side of a hamburger or smaller steak or to go with some chicken or fish for a more satisfying budget meal.
Today and Tomorrow if you have a Publix supermarket near you Ribeye is on sale for $6.99 a lb. It's usually $20.00 a lb. I bought 40lbs and the Butcher will cut it the way you want.
OK I love you two. What a well done enjoyable video perfect timing. Great info to save money, Great info on scrumptious ways to cook the lower cost meat and delivered in a fun and likable way. Thank you ❤
Pork shoulder is very versatile. Its the best cut of pork for shish kebobs, its very well ground, you can make it into sausages, if you have more time you can cure it into pepperettes, salami, or even a capocollo. In Canada you can get it as cheap as $6 per kilo if you buy in bulk.
For all the carnivores that need some budgeting check out the butcher wizard. He talks about getting like a whole chuck roll primal and breaking it down to steaks and roasts etc. So like Sam's or Costco have these. LOL, he thought you were being dramatic and then did the same thing when he tried it.
Thank you for the research you've done. Very informative. 👍 Keep up the good work. I do the pork shank with skin on quite often. Over here in the UK we call the skin "crackling". You can also buy bags of pork crackling in supermarkets as snacks in bite size pieces. So good 😛
Thank you Bella for posting this. I have been staying away from pork because I was told doesn't have as much fat as the beef but after looking at that shank and the shoulder but I am going to go out today and get me one I'm on my way to the store now I had pork loin on my list because I'm going to be making a dish for a New Year's Eve party but I might get me if I can find one a shank. And thank you for showing us how to cook them that was another reason I stayed away is I didn't know how to cook them properly
❤If you need help and support, I welcome you to join my next SBG Challenge: sbg-s-meat-up.mn.co/plans/316276?bundle_token=802104567f230cf6ff692fdb11cc7d45&
My broke self can't even look at something more than about $4/pound. You guys eating high on the hog!
I eat a lot of pork spare ribs, rubbed in salt and roasted in the oven. Bones make great soup and slaughterhouses/local processors can give you decently meaty carcasses for cheap. Sadly most of the butchers in my area are pretty bougie and only have expensive grass fed ground beef so I have to settle for the sad logs of walmart beef. I run a circuit of grocery stores hunting for sales and will cycle between ground beef and brisket as staples. Brisket in particular provides most of my tallow/cooking oil. I bought a deep steam tray from a restaurant supply store and it makes the most perfect briskets and keeps all the fat in the bottom without burning. Plenty of leftovers and minimal time cleaning the kitchen when you can do most things in the oven!
Sou vide the chuck steak for 24 hours at 125* and then sear it. It will have huge beef flavor and will be much more tender.
Chuck roast is definitely my go to recommendation for people worried about cost. I just miss the "steak" experience because I inevitably end up cooking it low and slow. Still good but not always what I'm craving! I think there's a pork shank in my future after watching you guys devour yours. 🤣
Ground beef but now I will try yours you featured!!!!!
Hi, I love your videos. I've seen you playing the piano and I'm wondering if you also sing. I'm a singer and musician and I started keto 16 days ago and everything improved greatly in my life, except my voice, and that's VERY important to me. My voice is very weak now. It feels like most of the air passes through the vocal cords and they don't vibrate with the same intensity as before. I can't sing loudly or even shout loudly if I want to. Feels like my breath support is gone and I get a hoarse voice very easily if I try to sing like before which lasts for at least two days afterwards. It's beyond frustrating for me as a singer because it's my job, so I desperately need a solution to this. I've seen people reporting similar issues on reddit, but nobody seems to know what's causing it. I'm hoping it will go away soon, but I don't know. I would HATE to go back to carbs, but I will have to if I can't find a solution to this on keto. Did something similar happened to you or someone you know? If so, what made it go back to normal? Any help will be greatly appreciated since I'm losing my mind (and possibly my livelihood) over this. Thanks!
I think it was Laura Spath that showed how to pull the chuck eye steak out of a chuck roast in a video she just did not too long ago. That to me seems like the ideal. Buy a chuck roast, pull out the chuck eye steak and get a roast and a steak all at once
Yes I saw that video
Yes, but Chuck here in Canada🇨🇦steak never goes on sale…it is $9.99-11.99/lb. = 💲💵
So why should I buy that tough cut when today…I bought Boneless NY Strip for only $7.88/lb. At metro 🇨🇦grocers for FOUR DAYS ONLY‼‼I had mine custom cut by the butcher…I grilled it in my electric KALORIK PRO 1500 infrared steak house grill…it grills in 2 minutes…per side‼I cut 🔪the NY steak into thick cubes to increase the surface area and shish kebab it onto skewers…then grill‼
Yum‼Yum‼Searing 🥩was never so much fun🥩🥩🥩‼‼‼
Seasons Greetings everyone from Toronto🇨🇦
Yes, Laura Spath's video helped me buy the best chuck yet, it was fantastic!!
Lol, ya and it tastes horrible. I’ll spend money and grab some wagu.
@@chuckytronicx wow, I love the taste of chuck and having chuck that is also tender - sign me up
More butcher visits would be awesome!! Thanks.
Ill show you a local butcher shop that processes for farmers and ranchers from the Canadian border to the Snohomish, carnation.
My local butcher sold me beef fat trimmings for 99 cents per pound!!!!! Sweet.
I get it for 29 cents a pound. The butcher is my cousin! 😁
That's a good deal. I get grass fed/ finished fat trimmings for $1.50 a pound
Where are you located i am in ca I wonder if it’s that cheap here
11:54 “I’m not sure I’m about that life bae” 😂 . Have to admire the man’s egoless honesty haha
First time seeing this channel and I freaking dig this lady already. She has so much primal energy and enthusiasm. This video alone has so many useful tips on getting good cuts and meeting regular butchers up close, hearing the stuff they like to do.
This place is incredible.
I really love this video and hope your local viewers will support these small businesses. I see fewer and fewer butcher shops these days, so I really love that your video is shining a spotlight on them. I'm from a small town and back in the 70's we'd go to a butcher shop that was part of the feed store my grandpa would go to for cattle, chicken , and dog feed for the ranch. They had great meat, granted, I wasn't into steaks back then, but they had great burger and made their own frankfurters.
LOL at that look he gave you when he was expecting the bite you gobbled down!
I'm 79, when young there was a cartoon popie the saylor man, he showed his muscles and ate spinach, that made his muscles big. Good ridence to tv. I am carnivore, meat and water only
I recently cooked at beef shoulder in my instapot. Seared it first to brown the outside then cook it whole in the instapot and WOW. Incredibly tender and full of flavor. The broth it created was incredible. Didn’t even need salt it was so good! Ribeye’s are still king but not the only game in town. Explore!
Just bought one.
Bit scared, but life is an adventure 🌸
Rib eye will go on sale 🎄🎄🎄🎄🎄Christmas. Week…because last week it was $8.88/lb t-bone, this week it is $7.88/lb Boneless NY strip…so the only prime cut left for the grocer to give away would be Prime Rib Roast🥩🥩🥩🥩🥩Yum! I love our meat sales in Canada🇨🇦🇨🇦🇨🇦
I filled my freezer to max capacity! 🥩🥩🥩
How long in the instapot?
Loved this video! So informative and practical. I appreciated hearing the individual butcher's feedback and the fact that you took us home to cook! LOVED this episode :)
You are so welcome!🤗
@@SteakandButterGal SAB Gal, do you ever get grass-fed beef? Isn't it much healthier than grain-fed beef?
This kind of video is so good. Not overly complicated, not over acted and not fussy. Your passion for carnivore is very obvious and speaking with the butchers for different opinions is point driven and direct, which I love. Cheers.
Pork shoulder regularly goes on sale for $1.99/lb at Kroger, and occasionally all the way down to $0.99/lb.
It's killer when they do 2 for 1 deals too. I usually get 4 shoulders because my dog gets it more than I do.
That's what I pay for pork butt on sale, .99 a pound. It has less bone and is easier to work with.
Used to be that way.
The current sales here are $1.89, which is actually higher than what the regular price was 5 years ago. The only way I'm paying over $5 a lb for boston butt is if it's a kurabota pork shoulder.
Also, beef brisket is generally 3.97/lb at Sam’s or Walmart. Pork shoulder bone in is usually 2.29lb. Or wait for the common 1.59/lb at stores. Watch those weekly ads!
This, pork butt is similar to pork shoulder in a sense and saw it as low as 99 cents a lb
@@baurochs2283should be similar since they both get cut from the same part of the animal 😂
By accident, I bought a rump roast and knew it had to braise for a long time but was hungry. I cut a piece off, cut it in bite-size pieces and sauteed them very quickly in a hot buttered frypan. The meat was in the pan less than 10 seconds. It was still soft to eat and still slightly raw for all the bennies and delicious. It has that nice fat cap on it and is a cheaper cut.
You are an angel! Your timing is impeccable. I was just wondering about how I could stay in budget for the month. Struggling to pay the bills right now but I want to stay healthy!
Only buy meat on sale! And stock up!
Only purchase it when it is being sold at absolute give away prices💲💲💲🇨🇦
@@gladysobrien1055 taking notes! 😊
I've been making my own beef tallow (from general fat), and using it as a face moisturiser, lip balm and hair treatment. It is absolutely beautiful and I just can't go back to the commercial moisturisers, no matter how high end. You just need to blot the greasy layer away as it is very greasy and not great under makeup.
I use butter on my face : D
Me too!!'
Ditto my skin LOVES tallow 😍
I love to see someone use tallow to make mayonnaise it’s made from egg yolk right and oil can someone use tallow or beef oil to make mayo?
My two favorites, chuck eye and flat iron. Very reasonably priced and very good flavor.
Both tough tho
I like the flat iron. I cut it in half horizontally and cook in skillet with tallow. Very good and softens the meat. Toast with Worcestershire sauce.
If you cook pork shoulder to 210 degrees, it becomes super tender, pulled pork.
I’m surprised more people weren’t mentioning this, or even smoking the pork. That’s the only way I have done it.
Low and slow is the way to go!
Thank you! Im a few weeks into carnivore and love your channel. It helps to immerse myself in information when my family really dont understand especially with christmas.
Chuck roast cooked sous vide for 2 days (130deg) then put on grill for 4 minutes a side - absolute HEAVEN!
Loved the idea of asking butchers. Btw, choice brisket is 3.48 a pound at Wild Fork Foods.
This is my first time seeing someone eats beef fat trimming raw. At first I thought you meant render it and you'd eat the crispy bit. Then, when you ate it from the bag 😲
The crispy bit that fall out of the rendering process are called cracklings (cracklins)
I went to an outdoor educational event and one of the booths was about historical use of meats and meat products. They had a tray of elk, one of moose, and one of just straight up cow fat chucks. There were so many people/kids eating that fat. I love meat and cooked fat, but I couldn’t bring myself to eat it raw.
The look on SB Guy's face when you put the bite of pork shank in your mouth instead of his 🤣
I will have to look for pork shank! Thank you!
Pork Shoulder Butt is dirt cheap where I live.. South La. 99 cents a pound when on sale. Common to see this stuff on sale.
Chuck Eye- awesome cut. Very low price anywhere.
We are in Lafayette, where are U?
If you get some beef that is as tough as old boot leather ... Give it up to 48 hours (pre or post seared/browned) in a Sous Vide water bath at 49c/120f (rare) , 56.5c/134f (medium rare) , 60c/140f (medium) , 65.5c/150f (medium well) , 71+c/160f (well done) ... Not only will it be consistently cooked from edge to edge but the accelerated enzymatic action will break down the connective and liquefy the tissue which will join the other juices in the vacuum pouch to be collected and used for an awesome sauce/gravy 😉👍
I cook suet in the air fryer, and that is like having "fries" with my steak!
So entertaining Bella . The meats at the end you cooked looked wooooooow now I’m hungry again
Thank you 😋
I buy multiple briskets on sale and I BBQ them. Half of the mass will get trimmed off. Cut off some of the flat because most people destroy a brisket trying to cook the whole thing and most cheap briskets don't have good marbling. Take the cuts and grind your own ground beef. Take the fat and grind it and then low temp fry it for beef tallow. Save all beef trimmings in a bag and grind them up and fry them for beef tallow.
Cheap steaks can be tenderized by applying triple the salt and letting it sit for an hour and rinsing the salt off. Season without salt and grill.
Rib trimmings of clear meat are for stir fry. Rib tips can be BBQ'd or braised in shredded cabbage/shredded onions/shredded carrots.
Par boil potatoes that are cut lengthwise like fingerlings and toss them in beef tallow and red onions and them convection roast to go with the cheap steaks.
Take a cheap beef cut and confit it in beef tallow. I smoke mine in a BBQ first and then confit until buttery soft.
Get duck fat. It is so rich, you'll use very little to add a lot to any dish.
Skin on pork belly aka Porchetta Cut the fat/skin off the meat but leave it attached at the end. Garlic, salt pepper the meat and then roll it up from the meat end until you hit the fat/skin and keep rolling so the whole outside is the skin. Cut skin, rub with salt. Let sit overnight. Wipe off moisture and cook on a rack so that air can get under the meat and cook on convection if possible (this is why the pork shank didn't turn out like in the image).
Meat prices fluctuate like the weather. I let it dictate what I will eat. I just bought a whole chicken for $8 which will either get roasted with potatoes and carrots plus lemon, or cooked on a pellet grill or offset cooker. I bought cheap steaks and I have one with salt on it that is going to go 24 hrs before I grill it, maybe over a hardwood fire.
To save money, use the trimmings and bones for soups and other dishes. Soup stock has bones and vegetables that were days from being tossed.
What a GREAT video, Bella. Thanks for sharing this - can't wait to buy those cuts and enjoy the treasure taste awaiting :)
loved his look when you took his bite
You're partner is hilarious. Thank you for this vid btw. Just getting started though I have in the past but and up with low energy. Peace and love from Tacoma.
Chuck eye is the part of the ribeye that extends into the chuck. Best bang-for-your-buck steak there is.
$5.49 for pork shoulder? I get that for $1.50 per pound regularly, and I'm in NYC, not near the pig farms.
As a German I love that you like the German dish! In Germany, we have also something called Mett, which is basically ground pork eaten raw, and for those who prefer it, with onions and chili powder. It!s delicious, and in Germany it's often a part of our breakfast.
It's perfect for a carnivore diet! Love your channel!
Probably my favorite video to date. Well done.
Good one, Bella! I'll start talking to my butcher and trying new cuts of meat! Thank you!
AWESOME video, especially adding the taste test at the end. Quick tip: age your own steaks. I turn regular chuck steaks into borderline Ribeye.
Dry aging in the fridge for a few days?
How is this done?
How u do?
@Milpower yes. 1 to 5 days depending on the part of the roast. The Chuck Eye is good in 24 hrs or less. The rest of the roast requires 2 to 4 days minimum.
@paul2019monte Slice your roast into roughly 1 inch cuts. Salt on all sides, place on a drying rack in your refrefrigerator. Chuck eye is ready in 24 hrs or less. The rest of the roast requires a minimum of 2-4 days.
Great video! My local Mexican grocery (butchers on site) has standing rib roast for 5.99 this week. They have great sales. T-bones for 3.49 every three weeks. Pork shoulder for 1.39 often. And they sell a box of mixed "grilling meats" that would be so useful for a busy carnivore. Just grab the one box of chicken, beef, pork, and ground beef, different cuts every box, and you're good for a week.
Thanks SBG partner guy. Love and respect
The pork butt needs more than two hours at 300, S&Bkids. Either cook it for three hours or raise the temp a bit (longer and lower is better -- I cook mine at 275 for four hours).
she put it in at 425 for 30 minutes before she lowered the temp to 300 for 2 hours
I love cubed fat trimmings. My favorite. One bite of steak with one bite of fat trimmings. So delicious 😋
I homestead in North Texas and I often cook chuck low and slow in my All American Sun Oven, let it cool, then slice it on a commercial meat slicer and serve it cold.
DELICIOUS!
I have to agree on the pork shoulder, I cook them all the time. You get so much meat for a low cost and it tastes so good.
I always cook mine in the crock pot. It is so simple. I simply season the meat with a little salt and pepper then put a splash of water in the bottom of the crock pot.
Put in the shoulder in and let it go for 12 hours on low, and dang it just falls apart and is so easy to shred.
** Edit after watching a little further. I buy them huge, they just fit in my 8 quart crock pot so, if it is smaller you might want to go a little less time.
Good afternoon from Copperhill Tn. The sound of your voice brings health and happiness!!!
Good afternoon! Thank you for your support!
We need more of these cuts of meats videos! This is so helpful because I'm always wondering what other cuts to get beside the most common ones!
Wonderful info, so helpful to find different cuts of meat! I have been loving ground lamb lately, just crumbled & fried up in it’s own fat.
Great video!! Excellent information. Butcher is saving me some beef trimmings tomorrow. I'm craving those seared, fatty globs. Can't wait!
It's so great to see butcher shops, you're so lucky to have 3 where you live.. our local butcher is at Wholefoods where we've built a trust with the butchers and appreciate their honesty.... I can't get pork shank though, love making Chinese soup with it.... the soup is full of gelatin and flavour...
Funny i just bought a couple of pork shoulders and roasted in my Dutch oven on stove top. Always perfect. Sharing with my dogs too :) was on sale at $3.99! Great tips from the butchers
Thanks SBG and butcher peeps!
An incredibly helpful video beyond just advising us what to buy but how to speak with your butcher. And seeing the but hers respond informally was brilliant as well. Thank-you. 🥩
Those little charred bits are my favorite part!
OK, I have to say out of all of the carnivore celebrities/channels this channel has got my nomination as favorite and most informative overall!
Thanks for Sharing ❤
I love everything about this video it was extremely interesting it was really fun to watch and I love to see both you and steak and butter guy together because the two of you together are hysterically funny and entertaining..... Thank you!❤
Aww thank you ❤️ I had so much fun filming it with SBGuy. We will do more!
I went off my carnivore diet for the holidays... going back on the 2cnd of January...
Eating raw suet? 🤢. I don't know if I can stomach it. But all the power to her. No salt on meat? This girl is super committed to her health. Big props.
Pork shoulder is my unsung hero! My go to, my confidant and savior! Seriously it is sooo satisfying! In the air fryer at 400 degrees and when it’s ready it’s juicy and tender and the fat is crunchy and so delicious!
This was great, BUT I was really waiting for you to give a shout out or thank the butchers for appearing and for sharing. They gave some golden nuggets and took their time to teach us all.
Okay miss snowflake. Why don't you thank them.
Whole pork shoulders are on for $2/lb Canadian this week. I roast them at about 210F for 12 hours. The meat pulls apart and you get a lot of broth, some lard and the skin which is delicious fried. A screaming deal.
At 16 minutes he looks up at her eyes and says I want that piece. /. I love this guy.
Was hoping for more Debussy...Clair deLune sounded good
What a great video, Bella! I'm going to request these cuts from my butchers.
Great video. So informative and made me so hungry!
Excellent presentation Bella, you show get a butcher to do a demo, this gives people more confidence when buying meat from their local butcher. ❤🥩🥩🥩
You guys made the food look enjoyable everyday specially having Steak and Butter guy was fun. Specially what he did at last " I want that piece" lol
Pork shank roasted + searing to char‼‼‼
How can it not be amazingly delicious‼‼‼
To reheat…sear in butter until very dark golden‼‼‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Very nice. Michael/Tyler lol with the pork shoulder brought back memories when I used to eat pork every week
Hi Bella! thanks for highlighting Seattle meat sources! I was just Google searching these yesterday!
Pork shoulder is SOOO versatile. In the Midwest, you will typically use it in steaks (St Louis Pork steak), and Pulled pork. Also makes excellent bacon or a Picnic ham
Beef is preferred to chicken and pork. It is more healthy especially for the carnivore diet. Cows have multiple stomachs which help filter out the foods that they eat.
Such a well done presentation! Loved the piano in the background; seems like I've heard it before...! 🤔😉 I CANNOT believe you don't have 500k subscribers!?!! BUT, keep up the amazing job, and it'll happen 🙏👍 Demonstrating cooking tips is really huge, so thanks for that 🌟
Great video, thank you! Restarting carnivore. Looking forward to the journey with your wonderfully helpful videos.!!! With prices we need to know the budget friendly cuts. I live in Midwest US. At local Meijers sale Just paid 1.49lb for a whole 9lb pork shoulder/butt. Will do half in crockpot for pulled pork, half in oven for roast. Also 7lb portion ham (not spiral sliced) @.79lb.Always wait for this ham sale 3x a year. Last a 4.5lb half pork loin @2.49lb. Will cut up for chops, sirloin roast, & stir fry. Spent $31 & Saved almost $50 on this haul. More than 50% savings! Next waiting for the chuckeye, brisket, ground beef sale. Secret learned. Buy whole, cut your own. Huge savings. Discovered chuckeye 3 years ago...game changer. Used to be 3.99lb on sale now 5.99.. sigh...but still a worthy substitute for ribeye😅
Seriously...get to know your local butchers. Treasures!!!😊
Thank you. I’m trying out a carnivore diet and this is definitely going to help me.
This was such a fun video to watch!! I recently went to local butcher shop for the first time ever and spent way too much. I made the mistake of telling the butcher I had no idea what I was doing. I spent too much but I will do it differently next time.
Amazing video, very much needed! Thank you Bella!!❤
Aged beef is very tender, this is where you start. You can let it age in your frig. Freeze so the center does not get overcooked. Broil while it is frozen.
this video at 16:00 is Pavlov's bell..... drool inducing.. 😋 And your husband is so cute when he says, "I want that piece" awhhhhh
❤️
Very cool video!!! Thank you so much for interviewing these butchers. You always have such awesome videos!!! I even started eating butter, lol. You are such an inspiration:)
I just love you 2 working together and great tips !!!!
Thanks for posting this…I’m intimated to go to our local butcher
My pleasure! Butchers are so nice!
Me too! 🫣
@@BriarRoseA some of us have social anxiety…
I have found most butchers LOVE new clients and are really happy to educate us on cuts of meat. They also appreciate if you’ve done a little bit of homework (like watching this video!) where you can ask about specific cuts and what they recommend. It helps if you can check out how busy they are, I pick my times and go early in the day when possible, so as not to hold up the other clients for too long. Another trick is to ring them up in advance, chat that way, I’ve done that too, and then I’ve just gone in and picked up the order, if your butcher accommodates that. Hope that helps 🥩🥩🥩
Butchers love people. Just go and say you want meat!
The best way to cook a chuck steak is to use the salt method in the fridge for 24hrs. on a rack. Then reverse sear the steak to 119 degrees. You'll notice more of a crust on the steak when searing since using the salt method. It really locks in the flavor and makes it tender as it's resting for 10 min. Remember to cut the steak across grain as you eat.
1)flat iron
2) Chuck Eye steak
3) hanger, Teres major/butcher's tender, zabotn/Denver , Del Monaco
This is one of my favorite videos of yours! Thank you so much!
Pork shoulder cut as a steak (2 inch thick) marinated with a tenderizing fruit ( pineapple, kiwi, Asian pear ) & spices, then cooked like a steak is amazing.
OMG. After watching this video I ordered a pork shoulder. 4.5 lbs. cut in half and froze half. Finished cooking at 400, seasoned, covered and am cooking now for 2 hours. I can’t wait!!
I get my beef fat trimmings from Safeway/Carrs for $1.97/pound. It's labeled Beef Suet, but it's trimmings. I usually call ahead. Some times I get it already ground, which is better for rendering the tallow; the trimmings are better for snacks. Gives you a lot of meat flavor for less; have some on the side of a hamburger or smaller steak or to go with some chicken or fish for a more satisfying budget meal.
Today and Tomorrow if you have a Publix supermarket near you Ribeye is on sale for $6.99 a lb. It's usually $20.00 a lb. I bought 40lbs and the Butcher will cut it the way you want.
Wow, great search and buy and prepare interview. Helped me in some those cuts too.
You can also get pork steaks cut from the shoulder. There are some great videos of them (mostly being smoked) on some BBQ channels on YT.
OK I love you two. What a well done enjoyable video perfect timing. Great info to save money, Great info on scrumptious ways to cook the lower cost meat and delivered in a fun and likable way. Thank you ❤
Thank you ❤️
Here in Iowa pork shoulder can be as low as 1.50 a pound in certain seasons
I use chunks of suet in my beef stew if my beef chunks are too lean. I think the suet gives the lean beef a better texture and flavour.🤤
😂 Bella had me laughing so hard as she dug into that pork. 10/10 lol 😂
Pork shoulder is very versatile. Its the best cut of pork for shish kebobs, its very well ground, you can make it into sausages, if you have more time you can cure it into pepperettes, salami, or even a capocollo. In Canada you can get it as cheap as $6 per kilo if you buy in bulk.
For all the carnivores that need some budgeting check out the butcher wizard. He talks about getting like a whole chuck roll primal and breaking it down to steaks and roasts etc. So like Sam's or Costco have these. LOL, he thought you were being dramatic and then did the same thing when he tried it.
Thank you for the research you've done. Very informative. 👍 Keep up the good work.
I do the pork shank with skin on quite often. Over here in the UK we call the skin "crackling". You can also buy bags of pork crackling in supermarkets as snacks in bite size pieces. So good 😛
I often cook pork shank with salt and rosemary, and it is delicious. It's one of the cheapest and cost-effective cuts ever, too.
Thank you Bella for posting this. I have been staying away from pork because I was told doesn't have as much fat as the beef but after looking at that shank and the shoulder but I am going to go out today and get me one I'm on my way to the store now I had pork loin on my list because I'm going to be making a dish for a New Year's Eve party but I might get me if I can find one a shank. And thank you for showing us how to cook them that was another reason I stayed away is I didn't know how to cook them properly
Very useful information. Questions I never thought to ask. Thanks!
Thanks Bella! Such great tips!!❤🥩❤️
You're so welcome!❤️