As a chef, she did it beautifully, but it is a subpar cut of meat that should as she stated be used for tacos and people hype it because “hurr gurr thor hammer”. For the price, I would rather get a tomahawk from a restaurant with a Michelin star for like 100 bucks with sides included. Better than offcuts left on the bone for a markup.
@@keithbrown6242 it depends though. For someone like me, there would be no way of justifying a purchase like that, as I'm not too interested in food and only eat a meal from heaven (which costs a couple hundred in ingredients alone, we make it st home) once a year. That doesn't look half as good, and takes at minimum twice as long to prepare. It does cost a lot less, but it's once a year lol.
I saw a movie where a woman bludgeoned her husband to death with a frozen leg of lamb, then roasted it in the oven. The police never found the murder weapon !!!!!
@chrystallee5528 Don't recall seeing the Twilight Zone episode, but the Alfred Hitchcock TV version aired first. Similarly, an "Occurrence At Owl Creek" is an episode broadcast on both TV series.
@@azurastar3223you can just buy bones for much Cheaper. I get them for $2-$3 a pound. Some places will just give you some if you’re already buying other stuff.
Pork is part human. Allegedly. It's delicious, I know... I guess we are delicious. I've been trying to kick the habit since all my research has confirmed what I already suspected. But... bacon!! Lol.
@theshadylady1982 your research has lead you to believe pork is part human? I get that pigs and humans have some strange similarities but what you are saying seems a little crazy I totally agree that you gotta mix some pork in nowadays cuz beef is so high price
I pay $25 for one of these and they are absolutely delicious! Pulled beef sandwiches, tacos, etc.. I pulled out a pair of these and a half dozen racks of pork ribs at a cook out 2 years ago and I still hear about the beef shanks.
@@shelbythompsoon They were low $30s from Porter Road awhile back but then I found out I could order them from a place called Oakdale Meat Packing in Mass. They are about a 25 minute drive from me.
@@neoskater420not really defending when she even said it was good. Just not worth the price, if you get one for 30-40 dollars like he did. Then it’s worth the price tbh
former butcher here-- this is a glamour cut when prepared in this way, and it's just an instagram fad ngl. You're paying a lot here for a bone and payroll. The best way to buy beef shin is to buy it boneless or cut crosswise for stew/osso bucco and it's much cheaper per pound. you can still use it for tacos, but then you're not paying for wow factor.
@@Longshot3181 i love the marrow from beef leg bones its so good. I do not like the flavor of beef leg. I've been spoiled by beef chuck flavor so the flavor of beef leg (shank) is just...not desirable for me unless there is no other meat available.
@@Longshot3181 , genuinely asking: wouldn't you still get marrow if you didn't have half the meat stripped off to make it look like a hammer? Or do they not sell full shins like that?
It’s a traditional cut for many cultures. Germans, French, and Greece to name a few. It is better prepared as a roast or braised because of the bone. The bone makes the most amazing gravies and sauces. Don’t buy it for this type of thing because she is correct: it isn’t worth it when cooking in this method.
@@irzyxelwj pepper killed my wife, my dog left me, my kids burned down me and my house got a divorce, and pepper is friends with the speaker I rated a 0/10
"this isnt worth it" *proceeds to tear apart the most delectable looking protein i have EVER seen* Edit: what I'm getting from this thread is that we must band together and eat the sun. It's gotta go.
It wasn't even done, or it got hot too fast too soon which looks more likely here. That meat wasn't ready to pull by the way it clung to the knuckle end. It looked like it still had chewy bits of collagen throughout that didn't render. The meat was tender, but the connective tissues surrounding it didn't have time to break down into their unctuous potential, which is the appeal of doing a shank over brisket. Shanks of domesticated mammals are very lean in comparison to brisket/breast but offer very comparable levels of juicy, tender meat with rich flavor while having a much lower fat content. Shanks also have a very dense network of connective tissues that need special care to break down properly, and if they aren't done properly will leave you disappointed every time. From many years experience as a whole animal butcher let me end with this, seperate point: Buying a frenched shank is a bit like buying a tomahawk; it's only for looks, and you nearly always substantially pay more for less due to the labor involved.
Yes for many years the prices of even the cheaper Cuts have been going up, which is ridiculous. Thanks to Bidenomics everything is expensive!! Thanks a lot crooked Old Joe, only eight more months to go until president Trump fires your dumbass😮😅😅😅 Hallelujah!!
Trade secret. Cooking temps for safe consumption might be published public knowledge, but where in that temp range people cook to produce their masterpiece is something a lot of people would like to keep to themselves.
@@kolinmartz anything with conective tissue goes to 203, steaks go to 125 for med rare, 130 for med, porkchops and fish go to 145, chicken 165, duck is "done" at 145 also but never over 155, idk anything else
@@thatjokerperson7062 203? If I pull brisket at anything over 200 it's kinda dry. Lately I take it out at 193 and it's been perfect. But I cook it in a 225 smoker so it doesn't have much carryover cook. I'm always curious what others do to account for carryover cooking especially in hotter temp bbq rigs
@@jimhughes2621 aslong as you keep your carry over under 210 it should remain juicy Pushing it up that far DOES make it more tender but you run the risk of sections of the meat going dry, so best bet is take the thinnest parts to 203ish and make sure your thicker parts are above 185-190
Its called a French trim, "half the meat" isn't removed, but you do separate the lower part from the bone and when you cook it, it shrinks considerably.... I do all my venison shanks this way..... Always turn out great
Haven’t tried smoking one, but they are very popular in German cuisine for roasting/braising. They’re quite delicious with brown sauce, and some spaetzle, creamed spinach, and red cabbage
It’s not worth it cause brisket is around the same price for more meat and meat of the same if not higher quality, Part that makes it that much is the bone, it’s a novelty cut
@@gamesgallore2117 You forgot about the Bone Marrow you could get from that big bone.... not to mention it's higher quality in my opinion then a brisket.
Tomahawk steaks are disgusting. All that bone and none of the meat. It's a very small amount of meat, also they say it's not grown and mixed with Dinosaur DNA.
Agree, at Woolworths they have these specialty meat packs for like $12 and the meat comes very soft as well. Put it in the oven for half an hour and then in a pan for about 10 minutes and you have a very nice meal. I can't imagine going through this process in the video, way too much effort.
Tomahawk is still a ribeye, the justification comes from getting a thicker than normal steak in my opinion. The bones a gimmick I guess, but a ribeye is always going to be worth it
Bozo, tell me you've never worked in a kitchen without telling me you've never worked in a kitchen 😂 I swear people on the internet love to pretend like y'all know stuff.
Lookin for advice. My friend had throat cancer and has difficulty swallowing. He saved money for a cooker but when we went to help him order it, it was accessories for one thats no longer available. How could we/he cook meat that would easy for him or is there any organizations that would help him get a cooker/smoker? If i could id buy him one. Hes a good guy. Im disabled, wheelchair bound so he mows my yard. Never asks for anything to do it. Not even money for gas
I agree with her...same thing as the Tomahawk steak...waste of money for such a small portion of meat..finally someone with common sense regardless of how delicious she made it look...lol
These are £25 from our farm shop. I usually suggest that customers cook them sous vide for around ten hours as this is a very cheap cooking method. Then save the wonderful juices for a sauce or gravy and finish in the oven for around 80 minutes. Delicious!
Local butcher sells beef shank cuts at $3.99/lb - arrange ahead of time, can buy entire shank at same price. Second shop sells the 'hammer' trimmed shank for $12.99/lb. Price for making it look like a hammer. Just buy a full uncut shank. I've done that. Makes an incredibly beefy roast. Finnish it a beef braise with veggies.
Ironically no matter how many different ways and cuts of meat i cook, i end up making tacos out of them. Nothing beats beef wrapped in a corn tortilla saturated in a spicy flavorful salsa
They sell beef shin cheap in the UK. I love it but it's usually in slices on the bone, which adds lots of flavour, it's great in the slow cooker - casseroles, stews, chillis = yum. I'd be a lot less likely to buy it if it was expensive however.
Been saying that for years you are better off using a poor man’s Chuck roast with some beef tallow to finish!! Great video and thank you for spreading facts!!!
Looks good because of her cooking. The meat does have crazy tough connective tissue throughout. Chuck roast will be even more tender, cheaper, and you are paying for meat only instead of meme bone. If you insist on this cut then buy the whole shank. You'll get the meat they cut off from the handle part, and it will be cheaper per pound because it's not a weird meme cut.
I cant eat tongue.....i had a horrific experiance as a kid when my grandmother gave me a tongue sandwich and it was just poking out the edge of the bread like when you poke ur tongue out ur mouth@@Masteralyssa
Once you wrap the meat, the smoker is just a heat source. After wrapping I put the meat in the oven where temp is controlled without any fuss. And.. I have an integrated temperature probe that shuts down the oven once I hit target.🤷
@@leejones3155 yeah I understood that but I guess it didn’t come across, what I meant was it would cook the same. Also, why is it not technically being smoked once it’s covered in foil even if it’s on the smoker? Is it because the smoke isn’t actually touching the meat so it doesn’t get a smoky flavor or something like that?
We have a soup dish here in the Philippines using the shanks we call it bulalo. Boil that for 2 to 3 hours put some green leafy vegetables, corn, spring onions. Season with salt and pepper and you have a great soup!
I have seen signs and whatnot for that when visiting these highlands in... Cavite, was it? Is it worth it? I've honestly not gone around a lot since the pandemic stranded me here. I mean yeah, it's over, but I've spent too much relocating my stuff to go back to CA, so I'm here for the long haul.
@@AmandaFessler If you've ever had "Nilagang Baka", Bulalo tastes very similar to that (they're practically cooked the same way anyway). Bulalo just has that bone marrow and as the meat is attached to the bone it's more "succulent", I guess.
@@AmandaFessler Yup. TBH, people just go to the highlands for the atmosphere (because it's a bit colder there than the cities) and the hot soup of the Bulalo just goes so well with that.
I made one before and it was like $45 from HEB. Smoked it then put it in a covered container with tomatoes, onions, garlic, and greek lamb spices. Was delicious and fed me for a week straight.
Not a waste. The bone marrows in these are very rich and flavorful. The meat on the shank itself can also get very tender and juicy. Alot of South Americans uses this cut to make alot of great cuisine. Im of Southeast Asian decent, and we love the shank and the bone that comes with it in our Pho broth or beef stew.
@Secret-cj5mx and my point is, it aint much of a waste if u know wat to do with the bone. Its literally one of the cheapest cuts. Even cheaper than Chuck, which is the best substitute
@@Secret-cj5mx Not the same. While you can do cook with other bones the flavor will not be same. Plus, that bone in video can make stew for an family for week!
@@fobija1378 but the meat won’t last for a week, besides you’re overlooking the fact that you can change the flavour of the bone marrow to be just as good as that bones marrow with other ingredients, so you’d still save money and get the same result
As a butcher, I hate this video, doing it in this style is a waste! Beef shank is best for stew! when cut into steaks you slow cook it to render out the bone marrow, enhancing the flavor of the meat and any ingredients you add. That “$80” thors hammer, could feed a family of ten when made as a stew
As a mexican, why would you want to make tacos with this cut of beef? Rather to use it to make caldo de res or something waaaay more tasty that smoked meat tacos (not my stile but gringos go ahead). Seems that everyone is looking to smoke everything, and tbh taco’s aint one of them.
there aren't enough of them. Thats why they haven't enslaved us yet. They have to get past the 'females don't need males anymore' problem of reproduction. I heard the grays entire civilization is like 2k individuals.
I mean, some steaks are 30-35 bucks so I don’t think it’s an unfair price in today’s economy. The cook time is what turns me off, but if you’re in the mood for something new or have a small party to cook for, I think this is viable
Ngl if she wanted to convince me its not worth it she shouldnt have made it look so damn good😂😂
Exactly!
😂😂
You didn’t catch the price.Rather grab a chuck roast.
As a chef, she did it beautifully, but it is a subpar cut of meat that should as she stated be used for tacos and people hype it because “hurr gurr thor hammer”. For the price, I would rather get a tomahawk from a restaurant with a Michelin star for like 100 bucks with sides included. Better than offcuts left on the bone for a markup.
@@michaelredden8433 I have my doubts on the price she quoted maybe in the city it cost that but I know I could get the same for 20-30 tops
"DON'T WASTE THE BONE MARROW!!!" -grandpa 🗿
Worth the money for the marrow it doesn't make sense her saying it's a waste of money , she obviously don't know the true value of that
@@keithbrown6242 literally
@@keithbrown6242 it depends though. For someone like me, there would be no way of justifying a purchase like that, as I'm not too interested in food and only eat a meal from heaven (which costs a couple hundred in ingredients alone, we make it st home) once a year. That doesn't look half as good, and takes at minimum twice as long to prepare. It does cost a lot less, but it's once a year lol.
@@keithbrown6242i am pretty sure u do not get the right mark out of a leg
Some bones don't have any 😢😢😢
I saw a movie where a woman bludgeoned her husband to death with a frozen leg of lamb, then roasted it in the oven.
The police never found the murder weapon !!!!!
gives me that idea of the joke about stabbing someone with an icicle to have used a weapon that will never be found
An episode from the original Alfred Hitchcock series from the late 50s early 60s.
I saw that one too. Wasn't it a Twilight Zone episode and she served the meat to the detective on the case for dinner? 😏
@@chrystallee5528 Yes. You are correct !
@chrystallee5528
Don't recall seeing the Twilight Zone episode, but the Alfred Hitchcock TV version aired first.
Similarly, an "Occurrence At Owl Creek" is an episode broadcast on both TV series.
I'M EATING IT! It's a King's Meal. Y'all get the little steaks. Big Daddy gets the "Thor's Hammer" 😂
You said taco meat to justify Your reasoning when You know that is for THE MAN OF THE HOUSE! 😂
Freeze it and you got a actual hammer.
😂😂😂😂❤
Best comment in here
😂😂😂
Dudee i love you hahahhaa
An $80 hammer is worse than $4 tacos 😂
We’re literally just paying for the bone…. The meat is free I’m guessing
The bone is the best part. You can use it to make delicious broth.
@@azurastar3223 yeah but $80? get bones from a cheaper cut
@@azurastar3223you can just buy bones for much Cheaper. I get them for $2-$3 a pound. Some places will just give you some if you’re already buying other stuff.
@@compresant349they like big bones because they’re a dog
My poop smells very stinky
It's the bone that makes the cut worth while a lot of good marrow in the bone
It's cheaper to get the entire thing if you aren't lazy
You can get an ass full of other bones with marrow just as good and then have enough money left over to buy a better piece of meat
@@dreamreaper5336 different types of marrow different bones behave and taste different
@@loganpilotte313
🧢
@@donarthiazi2443 🤣 lmao
I used to like low and slow blade roast. Now, all beef roasts require a second mortgage. Switched to pork tenderloin on sale. Still happy!
Pork is part human. Allegedly. It's delicious, I know... I guess we are delicious. I've been trying to kick the habit since all my research has confirmed what I already suspected. But... bacon!! Lol.
@theshadylady1982 your research has lead you to believe pork is part human? I get that pigs and humans have some strange similarities but what you are saying seems a little crazy
I totally agree that you gotta mix some pork in nowadays cuz beef is so high price
@theshadylady1982 ….wtf are you even talking about???
@@theshadylady1982You think pork is part human meat but you still eat it?
Pork? No
I pay $25 for one of these and they are absolutely delicious! Pulled beef sandwiches, tacos, etc.. I pulled out a pair of these and a half dozen racks of pork ribs at a cook out 2 years ago and I still hear about the beef shanks.
Yes bro 👊🏾
Nice! 25!$ where?!
@@shelbythompsoon They were low $30s from Porter Road awhile back but then I found out I could order them from a place called Oakdale Meat Packing in Mass. They are about a 25 minute drive from me.
This guy's defending his purchase haha lmfao 🤣 😂 😆
@@neoskater420not really defending when she even said it was good.
Just not worth the price, if you get one for 30-40 dollars like he did.
Then it’s worth the price tbh
former butcher here-- this is a glamour cut when prepared in this way, and it's just an instagram fad ngl. You're paying a lot here for a bone and payroll. The best way to buy beef shin is to buy it boneless or cut crosswise for stew/osso bucco and it's much cheaper per pound. you can still use it for tacos, but then you're not paying for wow factor.
Do you think there is a lot of marrow in the bone? Would that be worth it, too?
@@Longshot3181 i love the marrow from beef leg bones its so good. I do not like the flavor of beef leg.
I've been spoiled by beef chuck flavor so the flavor of beef leg (shank) is just...not desirable for me unless there is no other meat available.
@@Longshot3181 , genuinely asking: wouldn't you still get marrow if you didn't have half the meat stripped off to make it look like a hammer? Or do they not sell full shins like that?
@@sparklesparklesparkle6318 your COMMENT doesn't answer my QUESTION. I dknt care about your taste buds homie. Wtf. Irrelevant. Troll.
@@Hermititis ask the OP. I'm not a butcher.
I thought she pulled out a smokers lung 😂
😂😂😅😅 !!!!
You are a saint and a scholar.
😅😅😅😅
“Duck fat”
This girl ain’t messing around.
"It's not worth it" Those would probably be the best tacos I've ever had in my life
My poor life*
You just upset your wife ..
The point is to get a better cut of beef, not that the tacos aren't that great
@@themindeclectic9821 Nah, those tacos were fucking great. It's never a waste if I liked it.
@@hysterical5408 it is if you can get similar results with a cut of beef a quarter of the price
She says "lil bit of duck fat" like it's a pantry staple for all of us
If it ain't a staple for you, you're missing out
Bro social media people tend to do that but ik whatchu mewn
it's very easy to keep some in the fridge, and you always end up with far too much if you ever have duck.
You can ghee or butter
😂😂
Glad everyone's calling her out on the BS... This looks amazing! And not everyone can afford Filet Mignon to use for tacos and pull sandwiches...
This is how the food icon looks in video games
“Cook it low and slow”
-max the meat guy
with apple wood
thats what i was thinking of i was looking for the comment
Exactly what I was thinking.
Yeah watch to much max the meat guy and it just stuck in my head
*"cooking it low and slow over apple wood"
Is the correct quote
It’s a traditional cut for many cultures. Germans, French, and Greece to name a few. It is better prepared as a roast or braised because of the bone. The bone makes the most amazing gravies and sauces. Don’t buy it for this type of thing because she is correct: it isn’t worth it when cooking in this method.
Thanks!
Κυριολεκτικά ποτέ
traditional doesn’t mean good or worthwhile btw
You see how Tender that is...🤨. Looks good for whatever you want to use it for.
@@sweetembrace6706they didn't say that was the case, they said traditionally its worth comes from it being used differently
"GET THAT PEPPA OFFA DERE!!!!"
-unc
OoOooOoohhh My Gaawwwd! 😂
@@LTCptMAJOR🤣🤣🤣🤣😮
What you got against pepper, sir?
@@irzyxelwj pepper killed my wife, my dog left me, my kids burned down me and my house got a divorce, and pepper is friends with the speaker I rated a 0/10
@@johnnyfernandez1545 Welp. That sounds sad. I'm going to go ahead and call BS. Good effort though.
You nailed it! This an ironic yet prime example of the old saying: "If you only have a hammer... Everything looks like a nail..."
"this isnt worth it" *proceeds to tear apart the most delectable looking protein i have EVER seen*
Edit: what I'm getting from this thread is that we must band together and eat the sun. It's gotta go.
All protein comes from plants 🌱 😅
Protein comes from meat too, Laura. -_-
No.@@lauragriffiths5456
@@lauragriffiths5456?
@lauragriffiths5456 yea okay 😂
When you tore apart that meat at the end of the vid it actually looked so good it brought tears to my eyes
Same brother
I'm running to the meat!
im literally crying through my mouth that it looked so good
I broke down in hysterics and couldn't stop crying for a week.
No man if meats runny like that it's disgusting
BRO SHE MADE IT LOOK SO GOOD
i dont know to much about this but we can agree THIS WOMEN AIN'T SEASON SHIT!!!
Yep but the Simps will disagree no matter what we think 😂😂😂
Who you callin' agree? 😂
@@chilson.fillips yeah thank you for telling me but instead of being a little smart fuck you could of told me ;-;
I clicked because I thought someone was pouring delicious molten cheese sauce, glaze or actual lava on some meat…. but that’s the bronzed bone. 💀
Bro exactly the same! It's legit what made me come back to see if I saw correctly XD
same here I thought it was lava being poured in the stake
lol same
At least I wasn’t the only one😂 I thought it was lava.
😂😂😂
Lady hear me out I need a plate 😂
💯
Gimme piece 😤
@@user-zs9ux1ru8uhell yeah, Earl was the first one I thought of 😂
😂😂
😂😂😂😂
"waste of time and money"
*buys it and takes her time adding an entire bag of pepper on it*
“It’s not worth it” one of the best things I have seen
come visit Texas
Girl! The way you pulled that meat apart looked sooo good!😋
I was going to say so disturbing to see someone just rupture it like that 😭
Gay
@@sakesiduyou cant get meat off of your mind
It wasn't even done, or it got hot too fast too soon which looks more likely here. That meat wasn't ready to pull by the way it clung to the knuckle end. It looked like it still had chewy bits of collagen throughout that didn't render. The meat was tender, but the connective tissues surrounding it didn't have time to break down into their unctuous potential, which is the appeal of doing a shank over brisket.
Shanks of domesticated mammals are very lean in comparison to brisket/breast but offer very comparable levels of juicy, tender meat with rich flavor while having a much lower fat content. Shanks also have a very dense network of connective tissues that need special care to break down properly, and if they aren't done properly will leave you disappointed every time.
From many years experience as a whole animal butcher let me end with this, seperate point:
Buying a frenched shank is a bit like buying a tomahawk; it's only for looks, and you nearly always substantially pay more for less due to the labor involved.
@@MFWb00bi3s i didn’t sign up for a yappoligy lesson
She's looking to eliminate the competition via discouragement.
كمية اللطافة من هذه المرأة لا أتحمل من ألطف ما شفت الله يديم الابتسامة الجميلة ❤❤❤
10 Hours and it’s still RAW LADY DO NOT TOUCH MEAT EVER AGAIN
Problem is butchers charging steak prices for cheap cuts
Problem is idiots buy it and therefore justify the price.
@@tjayk9127facts
Yes for many years the prices of even the cheaper Cuts have been going up, which is ridiculous. Thanks to Bidenomics everything is expensive!! Thanks a lot crooked Old Joe, only eight more months to go until president Trump fires your dumbass😮😅😅😅 Hallelujah!!
First rule of capitalism: Charge as much as you can get away with.
@@KWHere2second rule, test shrinkflation til you get cut and then say it was for the betterment of the customer
Thank you for saying the temps. So many bbq videos dont include this info and it's the MOST important part
Trade secret.
Cooking temps for safe consumption might be published public knowledge, but where in that temp range people cook to produce their masterpiece is something a lot of people would like to keep to themselves.
@@kolinmartz anything with conective tissue goes to 203, steaks go to 125 for med rare, 130 for med, porkchops and fish go to 145, chicken 165, duck is "done" at 145 also but never over 155, idk anything else
Because it's obvious...
@@thatjokerperson7062 203? If I pull brisket at anything over 200 it's kinda dry. Lately I take it out at 193 and it's been perfect. But I cook it in a 225 smoker so it doesn't have much carryover cook. I'm always curious what others do to account for carryover cooking especially in hotter temp bbq rigs
@@jimhughes2621 aslong as you keep your carry over under 210 it should remain juicy
Pushing it up that far DOES make it more tender but you run the risk of sections of the meat going dry, so best bet is take the thinnest parts to 203ish and make sure your thicker parts are above 185-190
$80 for that much meat that I had to spend 12 hours cooking for my family of six…I completely agree with her analogy
Its called a French trim, "half the meat" isn't removed, but you do separate the lower part from the bone and when you cook it, it shrinks considerably.... I do all my venison shanks this way..... Always turn out great
ma’am u can’t make the food look THAT good n tell me it’s not worth it 😂😂😂
10 hours?
😂
I don't care how tasty it looks, the quantity of it is way too low for the price of it. Two pounds of beef is not worth $80.
Truth
BBQ channel WASTE stew bone then wonders why they so wasteful.
Well, i am here with my plate 🍽️. Thank you 😂😂😂
It’s not about being obligated to the money, it just shows the heart and spirit of dudes
Haven’t tried smoking one, but they are very popular in German cuisine for roasting/braising. They’re quite delicious with brown sauce, and some spaetzle, creamed spinach, and red cabbage
Now you'll never know what I said. >:)
I cant skip a taco bro ill admit it and I wont skip a steak unless its dog vomit ill admit that also
It’s not worth it cause brisket is around the same price for more meat and meat of the same if not higher quality, Part that makes it that much is the bone, it’s a novelty cut
@@gamesgallore2117or just get a full beef shank that probs costs the same
@@gamesgallore2117 You forgot about the Bone Marrow you could get from that big bone.... not to mention it's higher quality in my opinion then a brisket.
Thing is you can get the same meat more cost efficient without that fancy cut. So it isn't worth the price.
Just buy a chuck roast 😂
Haha that’s what I said in the longer version of the video for TikTok, but TH-cam cuts me to a minute for shorts 😂
Yup that’s what I did 2 weeks ago with birria. Had corn tortillas taco and left overs. Roast Went perfect on a sweet potato 👏
If you’re buying good quality beef you’re paying 6-7 bucks a pound as a customer. If you’re getting it cheaper it’s probably select or lower
Chuck roast makes the best tasting burgers ( once it's ground up) , and am in agreement is way better than a beef shank .
My smoked pot roast can do up against anyone's bbq any day... And pennies on the dollar.. the cheaper the chuck is the better it will taste..
Yeah, the shank notorious for being the most expensive cut. It's so expensive the tenderloin sells before the shank does
I'm glad somebody finally said it! Bravo, BBQ guru!! ❤
You've failed to convince me🤷🏽Looks f'kn 🔥
Like failed miserably. She did a whole damn commercial, now I want one.😂
@bison347 right fr tho😭
That is the point it is called marketing.
Let me remind you it's 80 bucks for a lunch.
80 bucks for the highest tendon and sinew content you could get in that small amount of meat.
Same reason I never get the Tomahawk; you pay double for a cool looking bone.
Tomahawk steaks are disgusting. All that bone and none of the meat. It's a very small amount of meat, also they say it's not grown and mixed with Dinosaur DNA.
@@mcfarlane1105and you believe that lmao just dumb
@mcfarlane1105 yeah sure a 3lb ribeye 1 1/2" cut is such little meat, for a porous lightweight bone big whoop, they're a $60 steak in a butcher shop.
@@mcfarlane1105what crack are you on
@@mcfarlane1105who is "they" and what psychiatric hospital did they escape from 💀
I hate that it is so expensive nowadays.
But I have been bbqing that for 20yrs.
My favourite cut.
Agree, at Woolworths they have these specialty meat packs for like $12 and the meat comes very soft as well. Put it in the oven for half an hour and then in a pan for about 10 minutes and you have a very nice meal. I can't imagine going through this process in the video, way too much effort.
If my neighbors cows suddenly have one wooden front leg like a pirates peg leg don't ask...we're having tacos!
IKR? Tacos?!
Fr as a vegetarian this lady has me ready to eat meat at a drop of a dime. It looks so damn good.
😂😂
I’ll just barbecue it and sauce that joint!
💀😂
You convinced me to buy one and showed me how to prepare it. Thanks.
Finally someone said it, same thing with the tomahawk, I don’t wanna pay for bone I wanna pay for meat.
It's basically meant to be a luxury. A once in a while treat. Not a daily supply.
How i feels about tomohawk steaks in a restaurant.
have you tried the stingray steak? so much better than the tomahawk. /s
smh
Tomahawk is worth it !
@@daktraveler56tomahawks are good but not much meat on the bones and they’re very expensive depending on where you get them
@@daktraveler56 What benefit do you find in paying for the giant frenched bone? Is the spectacle worth it?
Tomahawk is still a ribeye, the justification comes from getting a thicker than normal steak in my opinion. The bones a gimmick I guess, but a ribeye is always going to be worth it
When she said "A lil bit of duck fat" my mouth was watering .... The way she pulled that meat off the bone! Goodness
Sadly I can’t eat duck fat but do you know a good replacement
@@user-ji1ft8hl8i beef tallow or chicken lard
I like meat but I nearly puked.
I like meat but I nearly puked.
Ayo
The subtitle you put during edit is a big work
Kudos to you 💪🏼
Knox is ready to get canceled 😂
The encouragement Slim can give lol
Cooking time, 15 hours. Eating time, 15 minutes...🤣🤣🤣
Story of my life
Right😂
More like 5 for me
That's why rich people can afford to eat this.
Holding the bone with a glove and smearing mustard with no glove😂😂
I just commented same thing💀💀 like what was the point
was looking for this comment
You only need to wear a glove after you are done cooking it. Any bacteria from the hand will be killed while it cooks
Bozo, tell me you've never worked in a kitchen without telling me you've never worked in a kitchen 😂 I swear people on the internet love to pretend like y'all know stuff.
But wait!!! It gets better..The scene just a second prior to that, bare hand holds bone while glove hand slaps meat. 😂😂
Lookin for advice. My friend had throat cancer and has difficulty swallowing. He saved money for a cooker but when we went to help him order it, it was accessories for one thats no longer available. How could we/he cook meat that would easy for him or is there any organizations that would help him get a cooker/smoker? If i could id buy him one. Hes a good guy. Im disabled, wheelchair bound so he mows my yard. Never asks for anything to do it. Not even money for gas
It's one of those examples of not wasting any of the cow lol
She’s not stopping me from wanting a taste. Looks yummy!
My dog sure doesn’t think it’s a waist of time. He needs that bone.. lol
Waste. Waist is what's on your body.
you shouldn't be giving your dog cooked bones.
Cooked bones are dangerous for dogs
Your dog is going to change his mind when the cooked bone splinters and injures their mouth/throat/stomach
I worked for Tyson beef slaughter house we could get those anytime I got a couple for my homie dogs
I agree with her...same thing as the Tomahawk steak...waste of money for such a small portion of meat..finally someone with common sense regardless of how delicious she made it look...lol
Totally agree. Waste of time and money. But people will always burn money to look cool.
It's for a single warrior not a family
😂😂
I'd eat that with a horn of mead 😂!
No it is not it can feed a family of 6 and it’s really not that expensive as opposed to other cuts
@@stephenscott7854 That's a one man meal my guy! One sitting one meal one one one
@@stephenscott7854stop making things up
You know damn well that’s enough for one person 😂
These are £25 from our farm shop. I usually suggest that customers cook them sous vide for around ten hours as this is a very cheap cooking method. Then save the wonderful juices for a sauce or gravy and finish in the oven for around 80 minutes. Delicious!
Matey where is your farm shop I must know
Lovely! Wish I could visit your farm shop too, but as you are speaking in pounds, and I speak I dollars, I send you great thoughts from afar.
Right on brother! Some people just gotta learn how to cook.
@@Golden_CloudsHot 😊
Right?!? So much potential with the juices the marrow the meat THE BONE ITS SELF
Wasted for taco meat
God bless you for speaking the truth!
The way she said "I think it's STUPID".😂🤣 comical
Local butcher sells beef shank cuts at $3.99/lb - arrange ahead of time, can buy entire shank at same price. Second shop sells the 'hammer' trimmed shank for $12.99/lb. Price for making it look like a hammer.
Just buy a full uncut shank. I've done that. Makes an incredibly beefy roast. Finnish it a beef braise with veggies.
You definitely don't live in California. You should see the prices out here and the damn cows come from here
Second shop is just price gauging.
I can get the trimmed ones for 15-20 bucks for the whole thing. Yeah it's a cheap cut
@@johnashbaugh4663they need to rename California Calinfatia like inflation 😂
@@jamesalfredstrong8106how about cantaffordya
@jamesalfredstrong8106
More like Comifornia....
The land of the fruits and nuts....
Thank you so much the commentary is 💯
Why the hell is my damn mouth spilling water out of it if its a waste of money, she made it look too damn good to convince it aint shit
That slap seemed personal
Every guy is like…. I’d like to have a few dozen beers and work on that thing
Nah fr this is peak summer day off shit start early drink half the day
Yes that’s exactly what I’d do. Throw on golf or football, maybe baseball. Check it every 2 hours. Take a nap and continue. Literally the best day
They will never understand
Woah, I think that might just be you, bro. I don't want to spend 80 dollars to "work on a meat hammer all day"
👀
@@TheMrModders you sound like a guy who doesn’t own a grill or a smoker
And just like that I trust her. Either I’m gullible or I’m a genius but I would trust her. 😂
For men its about the alone time rather than the actual food.
That would make an incredible stock and is also perfect for braising
Yep. Depending on the price it can be SO worth it
Ironically no matter how many different ways and cuts of meat i cook, i end up making tacos out of them. Nothing beats beef wrapped in a corn tortilla saturated in a spicy flavorful salsa
They're just the best
I can't find the lie in this. You are absolutely right and I do the same. Lol
So damn relatable, anytime I eat meat, I can't help but tacofy it. You just can't beat tacos, brudda.
With sour cream….. damn you now I’m hungry….
@@R_S747facts 💯
They sell beef shin cheap in the UK. I love it but it's usually in slices on the bone, which adds lots of flavour, it's great in the slow cooker - casseroles, stews, chillis = yum. I'd be a lot less likely to buy it if it was expensive however.
Looks absolutely mouthwatering regardless of the inherent rip-off involved✌🏼
You made me want it even more once you cooked it. Looks amazing 😍
Been saying that for years you are better off using a poor man’s Chuck roast with some beef tallow to finish!! Great video and thank you for spreading facts!!!
I do not believe you. That calf meat looks absolutely scrumptious
The best taco meat is beef tongue for 17$. If u know u know. Your welcome.
@@Masteralyssatripas mmmmmm
Looks good because of her cooking. The meat does have crazy tough connective tissue throughout. Chuck roast will be even more tender, cheaper, and you are paying for meat only instead of meme bone.
If you insist on this cut then buy the whole shank. You'll get the meat they cut off from the handle part, and it will be cheaper per pound because it's not a weird meme cut.
I cant eat tongue.....i had a horrific experiance as a kid when my grandmother gave me a tongue sandwich and it was just poking out the edge of the bread like when you poke ur tongue out ur mouth@@Masteralyssa
Best Podcast ever
Who noticed Zaddy looking at followcome backside when his wife is dishing the food 😂😂
Once you wrap the meat, the smoker is just a heat source. After wrapping I put the meat in the oven where temp is controlled without any fuss. And.. I have an integrated temperature probe that shuts down the oven once I hit target.🤷
That's awesome
So you’re essentially saying as long as I wrap meat in foil I can smoke it in the oven the same as over charcoal?
@@jeffaube3981 Technically once you wrap in foil you are no longer "smoking" the meat, just cooking it.
@@jeffaube3981You need to learn reading comprehension. Once the meat is covered in the smoker, it is no longer getting smoked, just cooked by heat.
@@leejones3155 yeah I understood that but I guess it didn’t come across, what I meant was it would cook the same. Also, why is it not technically being smoked once it’s covered in foil even if it’s on the smoker? Is it because the smoke isn’t actually touching the meat so it doesn’t get a smoky flavor or something like that?
I LOVE to see a bbq creator just straight up keep it real. Bravo
She was literally just joking it fell off the bone did you not see it
@@Revok7272 yeah I watched it, but I also actually listened to what she was saying. Maybe try watching again, this time with the volume turned up.
@@RonOnTheGrill
Agreed.....
GOTTA listen.
NOT just hear...
Hearing requires
Listening, then....
Thought, then....
Connecting the Dots
Brava*
So real she didn't offer a resolve!
This has to be sarcasm!!😂😂😂
This is what women are supposed to do as a man I see this very attractive let’s be honest here lads
We have a soup dish here in the Philippines using the shanks we call it bulalo. Boil that for 2 to 3 hours put some green leafy vegetables, corn, spring onions. Season with salt and pepper and you have a great soup!
Yes so good anu na salamat po. My husband Filipino and is a chef/cook
I have seen signs and whatnot for that when visiting these highlands in... Cavite, was it? Is it worth it? I've honestly not gone around a lot since the pandemic stranded me here. I mean yeah, it's over, but I've spent too much relocating my stuff to go back to CA, so I'm here for the long haul.
@@AmandaFessler If you've ever had "Nilagang Baka", Bulalo tastes very similar to that (they're practically cooked the same way anyway). Bulalo just has that bone marrow and as the meat is attached to the bone it's more "succulent", I guess.
@@ninetyninenights6226Oh. Huh. I guess there must be something special about marrow then. Is that the one with the plantains and cabbage?
@@AmandaFessler Yup. TBH, people just go to the highlands for the atmosphere (because it's a bit colder there than the cities) and the hot soup of the Bulalo just goes so well with that.
Hey lady! That looks spectacular and I am sure tastes better than any expensive restaurant cooked beef. I'd cook it in a heartbeat.
If you listened, she didn't deny it tasted good, she just didn't think it was worth paying $80.
@@raerohan4241 If I get this for about half of what she paid.... I am so totally in on cooking it!
I made one before and it was like $45 from HEB. Smoked it then put it in a covered container with tomatoes, onions, garlic, and greek lamb spices. Was delicious and fed me for a week straight.
I remember when bbq was reasonably priced. I wanted to make “poor man’s” burnt ends and chuck was $19 a pound 😂 I’ll buy filet for that
Not a waste. The bone marrows in these are very rich and flavorful. The meat on the shank itself can also get very tender and juicy. Alot of South Americans uses this cut to make alot of great cuisine. Im of Southeast Asian decent, and we love the shank and the bone that comes with it in our Pho broth or beef stew.
her point is you can get similar for cheaper, she said it’s good but it’s just not worth the price
@Secret-cj5mx and my point is, it aint much of a waste if u know wat to do with the bone. Its literally one of the cheapest cuts. Even cheaper than Chuck, which is the best substitute
@@chavang3699 you can do the same with plenty of other bones, can even buy bones separately at a cheaper price
@@Secret-cj5mx Not the same. While you can do cook with other bones the flavor will not be same.
Plus, that bone in video can make stew for an family for week!
@@fobija1378 but the meat won’t last for a week, besides you’re overlooking the fact that you can change the flavour of the bone marrow to be just as good as that bones marrow with other ingredients, so you’d still save money and get the same result
As a butcher, I hate this video, doing it in this style is a waste! Beef shank is best for stew! when cut into steaks you slow cook it to render out the bone marrow, enhancing the flavor of the meat and any ingredients you add. That “$80” thors hammer, could feed a family of ten when made as a stew
As a butcher I feel the same way and agree
This cut should be braised
As a mexican, why would you want to make tacos with this cut of beef? Rather to use it to make caldo de res or something waaaay more tasty that smoked meat tacos (not my stile but gringos go ahead). Seems that everyone is looking to smoke everything, and tbh taco’s aint one of them.
100% i just commented on the bone marrow being wasted 😂😂😂 though i would still cook it like this, just scoop out the marrow 😂😂😂
As a butcher and Mexican I agree. On top of that it is stupid to use this cut for tacos. For tacos just use top sirloin with a bit of peeled knuckle.
You put the duck fat on and I think my entire life changed
that slap dazed me.... 👀
I imagine this is how aliens will treat us when it's time.
📓 To Serve Man
😱 It's a cookbook !
there aren't enough of them. Thats why they haven't enslaved us yet. They have to get past the 'females don't need males anymore' problem of reproduction. I heard the grays entire civilization is like 2k individuals.
This is not thors hammer. This is luffy's midnight snack lol
Add four or five more for Luffy's midnight snack!
I mean, some steaks are 30-35 bucks so I don’t think it’s an unfair price in today’s economy. The cook time is what turns me off, but if you’re in the mood for something new or have a small party to cook for, I think this is viable
This cut is typically cut across the bone and much cheaper. Used for soups and stews.
I love how you just casually say duck fat like that's normal😂😂
Duck fat, to my surprise, is found on the grocery store shelves in jars, at least at Walmarts in NYS.
I saw it at Krogers and it was on clearance..
All the grocery stores around me carry it now