Ignore like… everything he said. Most are darker because of oxidation, which doesn’t mean it’s just sat there forever, it happens to everything after it’s butchered. Also personally, I look through the meat to find which has the least silver skin, tends to be the most tender cuts with the least silver skin in it. Marbling is great to look for as well, which.. didn’t seem like he had an eye for.
@@duncandmcgrath6290maybe not adrenaline in it’s own right, but stress hormones like cortisol and PH levels most certainly can. So no, it’s not a myth and adrenaline still plays a factor.
All kids do that, it's developmental. If kids are forced to skip that phase, they'll eventually try to meet that need later on and likely wind up in trouble with the law. Give your kids love, freedom, guidance, and space.
@@Tyronebabydaddylmao I find better steaks than this at my Walmart ngl, lowkey walmart can give u a real good steak. Costco is overhyped imo all around but meats r one of em especially
I'm not a fan of their steaks because they're blade tenderized. If I'm buying a prime steak, I don't need your machine poking all the bacteria down in the middle of the meat.
@@sociopathmercenary if something is blade tenderised it is full of holes, wont even be marketed as prime at all.easy to tell dif between real cut steaks and tenderised topside(i was a butcher btw)
Dark meat doesn’t relate to stress, it’s actually black spots that look like bruises and is totally fine to eat and shouldn’t affect tenderness or flavor it’s just visual. Dark red meat just indicates that it’s either dried out on the surface, has very recently been cut (which means it’s fresh), or if it’s very dark red it’s probably grass finished. So on the contrary you should be looking for the darker red. Not to be a dick but if you want more information about these things you should ask your local butcher not a guy poking packs of meat. (I’ve been a butcher for 5 years)
I always go for darker steaks but honestly never knew why, so when i watched this I thought oh crap I’ve been doing it wrong! But after reading this I feel better and will continue to go for the dark boys 👍
Doesn't matter. Salt and pepper. Leave in the fridge for 3-4 hours on a sheet pan with a wire rack. Place on the counter until they are room temperature (hour to hour and a half) then grill.
I highly recommend a sous vide cooker (the water bath thing) for cheap cuts of beef -- it requires no babysitting, and you can't screw it up. If you cook cheap beef for 24-48 hours, it improves quite a bit. I wait until meat is on sale, and then buy 50-100 lbs. and freeze it. You don't have to defrost, to cook with the sous vide cooker (defrosting was the hassle that had been preventing me from making good use of the freezer... I'd always forget to defrost).
@@sharonparker15 Lemme just spread my Gonorrhea everywhere then, it's only plastic packaging anyways. You're the reason why doctors still need to tell people to wash their hands after going to bathroom.
If I have the option, I always pick redder meat. Paler beef just looks anemic to me. Also, when I shoot a deer, their meat is DARK red. I don’t think it has to do with stress, rather diet and exercise. A pasture raised pig fed a mostly natural diet (hell, even just your average family farm pig) has much darker meat compared to the corn and soy fed factory farmed pork you see at the grocery store.
For real, it’s not blood in the meat. The color comes from the myoglobin which just means that meat would be slightly higher in iron, where the fuck does this guy get these ideas!?
Ive always been taught and seen working at my local butcher shop that the darker color of the meat is not blood retention where as its a fresh piece of meat that has that dark hue and then over a day or so the oxygen from the air oxidizes it bringing it to the light color and then as it goes bad it will turn back to a deeper red and dried out browning color
but you have a guy a few comments up saying he worked at a butcher and the lighter color with marbling is more tender. So which is best? I always went for the darker cuts under the assumption the darker= more fresher.
As a butcher, I would pick the opposite packs he said lol. He picked the least marbled packs and said they were more marbled lmao Then the last pack he recommended had the most silver skin of all the packs lmao
Yea, I helped run a meat department. It's amazing how every take this guy had was the opposite. The ones he pointed at had a massive layer of silverskin underneath the fat cap. The first steaks he pointed at looked like they had just been cut.
The deeper red is not an indicator of stress its an indicator of a higher Myoglobin amount in the meat. Myoglobin increases with age which means generally speaking the darker meat came from an older animal or it was simply an outlier for its age. Please note myoglobin is not hemoglobin. myoglobin stores oxygen in the meat, hemoglobin stores oxygen in the blood. So I can see where its easy to get it confused.
You're correct. It says its also related to how much the muscle is used. More active means more myoglbin which means darker meat. I suppose it could have also just came from a cow that had ADHD and couldn't sit still and was just jumping around everywhere :) . Serious, not tryin to be funny. Cause I can't imagine they'd have a cow significantly older at slaughter than the rest of them around it.
@@larryrice7654 We're talking about the age of the animal when it was slaughtered, as it relates to amount of myoglobin. Not talking about "aging" or hanging the meat after its been slaughtered. Thats different.
Color has nothing to do with “stress” from USDA: When meat is fresh and protected from contact with air (such as in vacuum sealed packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. This color change alone does not mean the product is spoiled.
I cut for 23 years. Lighter color with max marbling. Full and round. We knew by looking at it. Your finger easily presses through the tissue. But dont do that! We cut off small pieces to eat raw. Just like butter. Darker red not the same. A slicker texture to the feel and not as tender. Pass on the new york and go for the rib eye. Same criteria.
When it is purpleish/ dark red like that, he is in fact, correct. I think you are getting it confused with meat that starts to turn brown/grey due to exposure to the air for to long
The most tender London broil I ever bought/ate was marked down cuz it was older and off color =s aged . Do you think the $100 steak in a fine steakhouse was slaughtered last week ?😂
You know those cartoons whey show the long bread sticking out of a paper bag... i think in his country they would also have a stack of ribs dangling out of the paper bag. no need to prepackage it. @@missladyanonymity
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used . It’s not caused by stress of the animal.
That's why you don't listen to randos on the internet. Darker red would be a better sign than brown when it's basically choked of oxygen and spoiling with the smell of amonia
I understand why you'd lean towards oxidation but with respect, the color he's referring to isn't the oxidation process as these steaks are intrinsically darker and was the second it was cut. I've been a journeyman cutter since the 90s and haven't seen a noticeable difference in taste or tenderness in these colors of meat so I can't say for sure if he's correct in his explanation, and I've never heard any other cutter say anything but "I dunno" when I've asked this question. And this isn't just the case with beef. It's also seen in pork and chicken, though less often in chicken, which counters his explanation because chickens are not only high stress animals but the dispatch process is higher stress.
The smaller ones that he last pointed at looks the best. Better marbling than all the other packages. And that front and center ones that he said to stay away look amazing.
@@richardcardwell6266 They cut them way too thick too. I don't know how you're supposed to eat that much unless it's some kind of special occasion. They don't even care, just trying to move weight and it's wasteful. Probably isn't very good if that's how they have to sell it.
@@YolandaPlayneI always split them in half. Even when you split them, they are still thick and perfect thickness for grilling. Just make sure you have a sharp knife to split the steak 🥩
Remember to look at the sides of the steak, sometimes you won't notice the connective tissues until you open it. Silver skin basically can be aligned horizontally behind the surface and not show up in the cut but shows up on the side.
I have pigs. They recommend if you are sending a pig to the butcher shop, you send them the night before because if you send them they day of, they are more likely to still be stressed out from transit. Weather and other things can also stress the animal out which reduces the quality of the meat. It may be tougher and in some cases, it changes the flavor making it not taste as good so it is important not to stress the animals right before processing.
If you're looking for maximum nutrition then the connective is actually a bonus. Glycine and other amino acids that are not present in the muscle alone.
I love discussing meat with my son when we shop for steaks! I was raised on a cattle ranch we ate our on beef..now i can show my son whats good! Right in with th advice. Perfect th small strips
Impossible. They march them in a line and every cow is seeing and hearing everything that is happening right in front of them, while waiting to be next.
@StanleyThompson-ym1gy You just had to put your two cents into a kind calm reasonable comment for animals didn't you. I grew up on a farm okay. So, please just allow me a gentle nudge for animals before put down. I have seen things that I will never be able to forget on other farms, so chill.
Dark can often be a reflection of diet. I am a Canadian and accustomed to Alberta beef. When I was living in the UK I discovered that British beef is much darker than American but its because of diet and water.
You have to cook them well done. If you read the small printe it says “blade tenderized” and advises you to cook them at 165 internal temp(at least at my local costco). Buy the whole muscle and make your own cuts.
@@itsbigcliff5178It's not rumors, it's the blade tenderizing that makes the label have that fone print on it because the bacteria, that usually only would reside on the surface, can actually go inside the meat and not die during the cooking process unless cooked to 165.
Connective tissue generally is less pliable and is more dense. You just have to press it with your finger and see if he tries to "bend" sideways or if it compresses with the flesh. Takes many selections of meat over many shopping days to get a bit of a hang for it. Those large packs I can guarantee you, you will get always get one slice that sort of sucks. Usually the one behind the label.
@@matttherrien9608 did you know 2 things can be true at the same time? Let's all mush our fingers in the meat at grocery stores because food at a restaurant is unhygienic. Brilliant! He could just point, it's weird and bad etiquette, I'm sorry that's controversial for you.
He's the guy that gets mad when you tell him to STOP POKING THE MEAT! He thinks he's giving solid advice, but he's just leaving finger holes in ALL of the meat.
connective tissue is your friend, at the end of the day the nutrients from all that collagen there’s the tenderness level of ur steak. If you can cook a good steak then you can cook a good steak…
That makes me feel so much better eating a steak to know that the cow before it was killed was stressing so much that his blood flowed to certain organs. I’d probably shit my pants if I knew I was gonna die and someone was gonna consume me.
@@bobjones37450it absolutely is a felony, i would get arrested if i went around touching my meat in public If you let kids do it, not only will you be arrested, you will also get murdered in prison...and rightly so.
I always choose dark red and have marble in the middle , the lighter red usually doesn’t taste good .. when u just cook your meat with butter and salt , u get to know the meat through the natural flavour. #carnivoreforlife
I bought some prime ribeye at Costco back during the pandemic. They were about 2" thick and looked good at first glance. When I took one out to grill I noticed it had a big streak of gristle running all the way across the steak. All of the steaks in the pack were the same. I don't know how that was labeled as prime. That's also the first time I've ever seen gristle on a ribeye steak. I like Costco, but haven't bought fresh meat from there since then.
If the meat is dark and the fat is more yellow or off white it’s a sign your meat isn’t s grass fed and grass finished. That pink color and white fat is grain fed which is not as healthy but if it’s from the store it’s all probably grain fed
I was raised on my family's cattle ranch. When you choose steaks at the store, keep em refrigerated till they JUST start to turn a grayish color. That's aging the meat. It'll be the best at that point. Like this guy said, deep red isn't good. A much lighter red aged till it's slightly turning grey is what you want. 🤠👍🏼
They are all select quality or just above middle of the road. Also the red in steak is the use of carbon monoxide. When steaks oxidize and are exposed to light, they will turn grey or purple. They're still good eating...infact I like to let mine age in the fridge well past the sell by date.
He's the guy who leaves finger indents on all the meat.
Just out there finger banging the meat.
Couldn’t have been him,…. He’s missing fingers 😅
next customer makes a video about suspicious dark spots on the meat.
Finger banging the meat cause they delete. Comments 😂😂😂😂😂
Hate it when I see people fingering the meat at the grocery.
Meanwhile his wife is over in produce snapping all the green beans in half.
😂 underrated comment
She likes the blu-ish ones
And his kids are tasting all the free samples with their thumb before they commit.
Hahaha BRUTAL!!! lol 😂
Lmfao made my day
Damn I have been using the ones with the lower prices to make my decisions this whole time.
!!!
Same the ones on sale about to go bad i either freeze it or eat it that day
😂😂😂
Me too! Lol
yup i check the deal meats first!
Ignore like… everything he said. Most are darker because of oxidation, which doesn’t mean it’s just sat there forever, it happens to everything after it’s butchered. Also personally, I look through the meat to find which has the least silver skin, tends to be the most tender cuts with the least silver skin in it. Marbling is great to look for as well, which.. didn’t seem like he had an eye for.
I was thinking the same thing. It's darker because of oxygenated hemoglobin.
He's 💯 correct about the dark color!! I'm a meat cutter and we call those dark cutters.
@@dedemaycen9112 What in gods name are you talking about
@@dedemaycen9112a meat cutter? Not a butcher? Lmao probably more like a meat beater
oxidation is usually more brown than deep red
Getting killed tends to be a stressful situation.
The stupid ones don't see it coming.
How Would you know ? Have you ever been killed ?
That adrenaline messing up the meat thing is a myth
@@duncandmcgrath6290maybe not adrenaline in it’s own right, but stress hormones like cortisol and PH levels most certainly can. So no, it’s not a myth and adrenaline still plays a factor.
@@BA-cz4is🤡
This dude was that kid growing up that was always told not to touch anything…but he went ahead and touched EVERYTHING anyway.
Hahaha, picking steaks by brail
probably the kid that sobbed uncontrollably the first time he saw a dead animal
Dude you’re cooking it to death anyways, has germ theory made you this paranoid about everything ?
@@Livebait666
I actually like my steaks rare-medium rare- but no it’s just a joke?!
All kids do that, it's developmental. If kids are forced to skip that phase, they'll eventually try to meet that need later on and likely wind up in trouble with the law. Give your kids love, freedom, guidance, and space.
How to choose steak at Costco:
Avoid steaks manhandled by uncles and aunties
•Step 1
NEVER take advice from someone buying meat from Costco.
@@Tyronebabydaddylmao I find better steaks than this at my Walmart ngl, lowkey walmart can give u a real good steak. Costco is overhyped imo all around but meats r one of em especially
I'm not a fan of their steaks because they're blade tenderized. If I'm buying a prime steak, I don't need your machine poking all the bacteria down in the middle of the meat.
Avoid Costco steaks, unless you eat to turn then into burgers. They glue the meat together.
@@sociopathmercenary if something is blade tenderised it is full of holes, wont even be marketed as prime at all.easy to tell dif between real cut steaks and tenderised topside(i was a butcher btw)
both packs literally identical, he just likes to hear himself talk 😂
he is spot on
"You can tell they were stressed." 😂 Give me a break
I prefer mine without the finger indents but to each its own
🤣
He almost put holes in the plastic 😂😂
Dark meat doesn’t relate to stress, it’s actually black spots that look like bruises and is totally fine to eat and shouldn’t affect tenderness or flavor it’s just visual. Dark red meat just indicates that it’s either dried out on the surface, has very recently been cut (which means it’s fresh), or if it’s very dark red it’s probably grass finished. So on the contrary you should be looking for the darker red. Not to be a dick but if you want more information about these things you should ask your local butcher not a guy poking packs of meat. (I’ve been a butcher for 5 years)
😂😂😂
This is the way.
So he's lying butt hole. Is that what you're saying? 😂
I always go for darker steaks but honestly never knew why, so when i watched this I thought oh crap I’ve been doing it wrong! But after reading this I feel better and will continue to go for the dark boys 👍
Yeah that’s totally wrong lol dark meat has nothing to do with stress…common guys.
I like the one that hasn’t been poked 😊
@@DavidGomez-cw6ne I prefer the poked ones 🫵
@@knottywoodbbqWe’re still talking steak here right???
🤦🏽♂️😂🤣😂
@@knottywoodbbqWhen you eat meat, don’t pair it with carbohydrates so you can lose your belly fat. Thank me later😂
he left a few wooly mammoth hairs on them too, might aswell get a free toothpick with your steak i guess
Doesn't matter. Salt and pepper. Leave in the fridge for 3-4 hours on a sheet pan with a wire rack. Place on the counter until they are room temperature (hour to hour and a half) then grill.
Points out marbling on the steaks without marbling… 😂
Saw that.
🤣👌
He literally explained nothing
Buddy was just yappin
I know! I've found great marbling at Costco even in the choice section. There wasn't a marble in sight there. I would have passed on all of those.
We found him boys, we found him.
😂😂😂👊
"Phone the nurses and let them know right away. They've been worried."
Nowadays... the only qualifier is: "Can I afford it?"
Cause I'll chew the living shit out of any tough piece o' meat I can afford.
😂😂😂😂
😅
That strong jaw. Dont ever have to worry about getting knocked out by getting hit. I chew beef tougher than you 😂
For real!
I highly recommend a sous vide cooker (the water bath thing) for cheap cuts of beef -- it requires no babysitting, and you can't screw it up. If you cook cheap beef for 24-48 hours, it improves quite a bit.
I wait until meat is on sale, and then buy 50-100 lbs. and freeze it. You don't have to defrost, to cook with the sous vide cooker (defrosting was the hassle that had been preventing me from making good use of the freezer... I'd always forget to defrost).
the darker ones were also a day or two older than the other ones, sometimes they darken with exposure to air
make sure you touch every package. phenomenal job.
It's fine ... literally plastic packaging covering what you're going to eat ..
@@sharonparker15 Lemme just spread my Gonorrhea everywhere then, it's only plastic packaging anyways.
You're the reason why doctors still need to tell people to wash their hands after going to bathroom.
@@sharonparker15I guess you wouldn’t mind me telling you where this guy’s finger has been 😊
Not just touch, push down into the meat leaving a nice little finger dome in the plastic.
Missed poking a few packs
No. He poked every one, and he recommended every one.
@@spewgilist will go back and get it 👈
@@knottywoodbbq we know you will
@@knottywoodbbqthe red isn’t from stress or blood, you know. It’s myoglobin.
@@mojoman2001 this one or that one or tjat one or that one... basically almost all the packs
It's got the Hank Hill finger of approval.
Nailed it
I’ll tell you hwhat!
Propane and Propane accessories
All you posers
Come here Bobby!😅
If I have the option, I always pick redder meat. Paler beef just looks anemic to me. Also, when I shoot a deer, their meat is DARK red. I don’t think it has to do with stress, rather diet and exercise. A pasture raised pig fed a mostly natural diet (hell, even just your average family farm pig) has much darker meat compared to the corn and soy fed factory farmed pork you see at the grocery store.
This man definitely gives unsolicited advised to every person he passes in the supermarket
😂😂
😂🤣🤣
But yet has no clue where to find cranberry sauce.
Or anywhere, really 😂😂
BUTCHER:
WTF is this dude talking about!? The darker meat came from the same cow that the lighter meat came from! 🤦♂️😬🤦♂️
right, this guy is just baffling bullshit
And he's contributing to meat going to the trash compactor vs a kitchen table
For real, it’s not blood in the meat. The color comes from the myoglobin which just means that meat would be slightly higher in iron, where the fuck does this guy get these ideas!?
You immediately know how stupid he sounds when he talks about blood retention. It's not blood.
@@pittbier7597forreals.
stop mashing unless you gonna buy it
its in plastic packaging rtard😂
👉🥩👈
free country
He's tenderizing the meat for you. I couldn't care less unless he pokes his finger through the plastic
@@xxtomcatxx You when I rob your house because it’s a “free country”: 😟😢😢
“These are the ones that I would go for but you should stay away from them.” 😂
Ive always been taught and seen working at my local butcher shop that the darker color of the meat is not blood retention where as its a fresh piece of meat that has that dark hue and then over a day or so the oxygen from the air oxidizes it bringing it to the light color and then as it goes bad it will turn back to a deeper red and dried out browning color
I didn't know, but thats what I always thought and makes sense.
You're right. He was just guessing..
he's one of these-> 😷
but you have a guy a few comments up saying he worked at a butcher and the lighter color with marbling is more tender. So which is best? I always went for the darker cuts under the assumption the darker= more fresher.
As a butcher, I would pick the opposite packs he said lol. He picked the least marbled packs and said they were more marbled lmao Then the last pack he recommended had the most silver skin of all the packs lmao
I'm not a butcher but I feel this is video nonsense
@@MatrixAttack-ck4el- well, he is shopping at CostCo
Also, he called them strip steaks, but I thought most of them on the right were ribeyes.
Yea, I helped run a meat department. It's amazing how every take this guy had was the opposite. The ones he pointed at had a massive layer of silverskin underneath the fat cap. The first steaks he pointed at looked like they had just been cut.
He likes the same steaks, that’s why he promotes the others, so people don’t take them
Hate when I see packages with paw prints like that. No need to touch’m!
@@TrojanMars1 chill. Didn’t leave any marks
@@knottywoodbbq maybe not on this particular one but absolutely no need for it!
You may want to listen to overwhelming remarks here. No need to rub your hands over the groceries you have no intention to buy
@@TrojanMars1no need to voice your opinion on it yet you still did 🤷🏽♂️.
😂😂
Ayyyeeee yoooo pause “checkin meat out “ is crazyyyy
The deeper red is not an indicator of stress its an indicator of a higher Myoglobin amount in the meat. Myoglobin increases with age which means generally speaking the darker meat came from an older animal or it was simply an outlier for its age.
Please note myoglobin is not hemoglobin. myoglobin stores oxygen in the meat, hemoglobin stores oxygen in the blood. So I can see where its easy to get it confused.
Actually when you slaughter ,, It's Aged , Hung 18 to 22 days ,, ( Depends on the age and what type ,,
This. It's a sign of the age of the animal at slaughter.
You're correct. It says its also related to how much the muscle is used. More active means more myoglbin which means darker meat. I suppose it could have also just came from a cow that had ADHD and couldn't sit still and was just jumping around everywhere :) . Serious, not tryin to be funny. Cause I can't imagine they'd have a cow significantly older at slaughter than the rest of them around it.
@@larryrice7654 We're talking about the age of the animal when it was slaughtered, as it relates to amount of myoglobin. Not talking about "aging" or hanging the meat after its been slaughtered. Thats different.
Is darker red cuts better? Or no difference?
Really funny how he said to stay away from the best looking steaks and the picked the worst ones 🤣
😅He is missleding, so he can have the good stuff for him self;)
I would rather listen to a proffesional, like the local butcher.
tee hee hee...everything is funny nowadays.
😂😂
Color has nothing to do with “stress” from USDA: When meat is fresh and protected from contact with air (such as in vacuum sealed packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. This color change alone does not mean the product is spoiled.
And you trust the USDA?
I would rather trust a complete stranger on TH-cam than the US government.
@@azheatsource What about the DPRK Government?
Right. I've also seen a documentary on the packages that are bright red. It is injected to make the meat more visually appealing.
@@azheatsourceYou actually walk around thinking you’re smart after this comment. Average American intelligence.
The way he poking the meat is the same way kids be poking tv screens.
Just because you explaining something doesn’t meat people want your nasty hands on our food
this chiga just finger blasted all the steakes
@@balitopic711 🫵🫵
@@balitopic711 your welcome
@@knottywoodbbqit’s you’re*
damn you've never heard of plastic packaging LMFAO
@@knottywoodbbq your disgusting, thats nasty touching all the food on the shelves
I cut for 23 years. Lighter color with max marbling. Full and round. We knew by looking at it. Your finger easily presses through the tissue. But dont do that! We cut off small pieces to eat raw. Just like butter. Darker red not the same. A slicker texture to the feel and not as tender. Pass on the new york and go for the rib eye. Same criteria.
The color is due to oxygen exposure, not amount of blood. This guy has no clue wtf he is talking about.
It's nitrogen that keeps the meat red longer when exposed to oxygen smart guy. Who's clueless now?
When it is purpleish/ dark red like that, he is in fact, correct. I think you are getting it confused with meat that starts to turn brown/grey due to exposure to the air for to long
@@BennyMcSpice but why would ANYONE go off color alone when box store supermarkets use dye to add color?
The most tender London broil I ever bought/ate was marked down cuz it was older and off color =s aged .
Do you think the $100 steak in a fine steakhouse was slaughtered last week ?😂
I WAS THINKING THE SAME THING....
I'd go for the 1st ones he said no to. Had the best marbling and to me the darker ones have more flavour
Everyone’s an expert now.
He is an expert.
Buying steak at Costco tells me he’s not an expert.
@@PickleThePigSilence, Piglet!!! 😂
Usually if I see too many finger prints on a pack of meat 😂I’ll leave it there
😐America markets wrap their meat that adds to the cost
How does your country sell meat? You bring your own Tupperware to the butcher's?
Hey, that's pre-tenderized 😆
You know those cartoons whey show the long bread sticking out of a paper bag... i think in his country they would also have a stack of ribs dangling out of the paper bag. no need to prepackage it. @@missladyanonymity
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used . It’s not caused by stress of the animal.
I was thinking the same thing. This man is a complete moron.
That's why you don't listen to randos on the internet.
Darker red would be a better sign than brown when it's basically choked of oxygen and spoiling with the smell of amonia
Thank you for clearing that up, bc I would be sad every time I would go pick out a steak.
I understand why you'd lean towards oxidation but with respect, the color he's referring to isn't the oxidation process as these steaks are intrinsically darker and was the second it was cut. I've been a journeyman cutter since the 90s and haven't seen a noticeable difference in taste or tenderness in these colors of meat so I can't say for sure if he's correct in his explanation, and I've never heard any other cutter say anything but "I dunno" when I've asked this question. And this isn't just the case with beef. It's also seen in pork and chicken, though less often in chicken, which counters his explanation because chickens are not only high stress animals but the dispatch process is higher stress.
@@cpK054L😂😂😂😂😂😂nope!
The smaller ones that he last pointed at looks the best. Better marbling than all the other packages. And that front and center ones that he said to stay away look amazing.
His mother never taught him to keep his hands off things that don't belong to him.
My wife when I tell her she doesn't need to TOUCH the tv in order to point something out to me 🖥👈😤
😂😂
If you knew what you were talking about you would know that the red is not even blood.
He's lying to us so he can get the good stuff for himself.
i was thinking the same thing
I wouldn't buy any of them. I prefer prime cut ribeyes.
@@richardcardwell6266 They cut them way too thick too. I don't know how you're supposed to eat that much unless it's some kind of special occasion. They don't even care, just trying to move weight and it's wasteful. Probably isn't very good if that's how they have to sell it.
@@YolandaPlayneI always split them in half. Even when you split them, they are still thick and perfect thickness for grilling. Just make sure you have a sharp knife to split the steak 🥩
Remember to look at the sides of the steak, sometimes you won't notice the connective tissues until you open it. Silver skin basically can be aligned horizontally behind the surface and not show up in the cut but shows up on the side.
Poor cows. Thank you for your sacrifice. God bless cow fam
"This cow knew it was about to be executed" is all i heard when he said "stressed" 😂
Stretched and stressed tf out lol
Made me said when he said stressed when they were killed 😳💔
They can also be going through something. Like, maybe she just got dumped by her bullfriend
I have pigs. They recommend if you are sending a pig to the butcher shop, you send them the night before because if you send them they day of, they are more likely to still be stressed out from transit.
Weather and other things can also stress the animal out which reduces the quality of the meat. It may be tougher and in some cases, it changes the flavor making it not taste as good so it is important not to stress the animals right before processing.
Sometimes they know. Those videos exist
If you're looking for maximum nutrition then the connective is actually a bonus. Glycine and other amino acids that are not present in the muscle alone.
Fucking appalling texture though
I love discussing meat with my son when we shop for steaks! I was raised on a cattle ranch we ate our on beef..now i can show my son whats good! Right in with th advice. Perfect th small strips
You say “these look great” then
“stay away from those” about the same steaks!
You’re not too intelligent
No marble
The ones he picked out are triple the price lol
He was saying they look great in one aspect, but because of another aspect he says avoid it.
He's the guy poking all the packages and leaves his boogier snots all over the windows this is is our guy!!🤣😂
And if you see a lot of liquid in the package that is called purge. It is an indication of cold chain failure. It was left out.
Thank you, well explained!
Don't stress the cows out before you kill them. That's part of being humane. ❤
Well said! Stress also can affect us humans, and often can be MORE important than improved nutrition (I just learned this)!
No shit. How dense are you?
What he was saying about the darker meats is not true
Impossible. They march them in a line and every cow is seeing and hearing everything that is happening right in front of them, while waiting to be next.
@StanleyThompson-ym1gy You just had to put your two cents into a kind calm reasonable comment for animals didn't you. I grew up on a farm okay. So, please just allow me a gentle nudge for animals before put down. I have seen things that I will never be able to forget on other farms, so chill.
Bro in the video getting dragged in the comments I love it 😂
😂😂
This is why I love the internet 😅
My conclusion if it tasted good 👍 I got no time to complain.
Dark can often be a reflection of diet. I am a Canadian and accustomed to Alberta beef. When I was living in the UK I discovered that British beef is much darker than American but its because of diet and water.
You have to cook them well done. If you read the small printe it says “blade tenderized” and advises you to cook them at 165 internal temp(at least at my local costco). Buy the whole muscle and make your own cuts.
Are you crazy?Never cook a meat well done.You'll be chewing for days.... Just cook a medium if you're scared of the rumors
@@itsbigcliff5178 I buy the whole muscle and make my cuts. Well done steak should be a felony 🤣🤣🤣🤣
Well done is tender not tough
A steak cooked then blood running out of it is deadly and should be a crime
@@itsbigcliff5178It's not rumors, it's the blade tenderizing that makes the label have that fone print on it because the bacteria, that usually only would reside on the surface, can actually go inside the meat and not die during the cooking process unless cooked to 165.
How can you tell the difference between connective tissue and marbling?
Connective tissue generally is less pliable and is more dense. You just have to press it with your finger and see if he tries to "bend" sideways or if it compresses with the flesh. Takes many selections of meat over many shopping days to get a bit of a hang for it. Those large packs I can guarantee you, you will get always get one slice that sort of sucks. Usually the one behind the label.
That’s why the meats always bruised. People poking everything in the case.
Yeah the experts as he claims he is always gotta poke something
Thanks Mr D.T. The new Pres.
The dark color is not an indication of stress and blood retained in the meat.
It is stress (higher pH from glucose depletion before death) but not blood, as you say.
What does it mean
@@IncreasedIQoxidation happens when they touch metal too long , sitting in a metal pan or on a metal table.
Its called a dark cutter. Absolutely nothing wrong with them. Been in the industry 40 yrs. This is BS
They are usually darker when they are first cut and light as they sit
I'll go with the US Prime every time
Shouldn’t touch everything
They're sealed. Chill.
@matttherrien9608 nah, that's bad etiquette, he can point he doesn't have to smoosh his finger in there, it's not your mother. 😅
@@geoffbrugger426 so you eat the plastic too? 🤔
@@geoffbrugger426 You ever eat in a restaurant? You know what they do to your food?
@@matttherrien9608 did you know 2 things can be true at the same time? Let's all mush our fingers in the meat at grocery stores because food at a restaurant is unhygienic. Brilliant! He could just point, it's weird and bad etiquette, I'm sorry that's controversial for you.
I love Flank Steak cuts. Probably the best cut out there in my opinion. Would you look for the same signs for Flank Steaks too?
"Were checking meat out.." is crazy..
😂(pause)
😂😂😂😂😂😂😂
He's the guy that gets mad when you tell him to STOP POKING THE MEAT! He thinks he's giving solid advice, but he's just leaving finger holes in ALL of the meat.
If you poke his meat he'll be mad as hell!!
“finger holes”🤣🤣🤣
I hate how people can say what's a bad piece of meat, that animal died and gave up his life so you can eat
And?
Right. Thanks for the humanity
Oooh ooo k
They were made to eat, we give thanks to God before we eat
As a butcher I approve this message. Carry on sir.
So basically, you chose every single one, got it!😂
Listening skills are key. I try and instill this in my children.
@@mjracaniello sarcasm is clearly not your forte’ 😂
@@RandomTH-camTuber yeah, that's it
@@RandomTH-camTuber I got the joke...
@@mjracaniellomust not be teaching them common sense, since you lack it
Next time he should compare the prices to show you how to save and get your money's worth when shopping for steaks!💸🤑💸
Why you poking everything? Were you that kid that poked all the freshly cut watermelon too? 😂😂
connective tissue is your friend, at the end of the day the nutrients from all that collagen there’s the tenderness level of ur steak. If you can cook a good steak then you can cook a good steak…
That makes me feel so much better eating a steak to know that the cow before it was killed was stressing so much that his blood flowed to certain organs. I’d probably shit my pants if I knew I was gonna die and someone was gonna consume me.
Guy bought a box of granola bars
But pushed on every single steak.
Stop TOUCHIN THE STEAK
the packaging? Relax.
@@knottywoodbbq get your hands off my steak
@@FORZANAPOL__10 Get your steak off my hands
@@knottywoodbbq 😂😂😂😂TOUCHÉ
He’s tenderizing it no charge
Darker equals tastier.
maybe you just like the taste of stress
😂@@HughJitsu
Or equals more red dye.
@@anthonythorp7291
Good one!
No.. those darker steaks really do taste better. I find some of those lighter ones don't taste as "meaty/beefy"
Pasture raised / grassfed would be nice at costco
Yes unfortunately for some of us on a budget it’s not always an option maybe once in a while
Just go for whatever meat you want, don’t let the cows death go in vain
Can you stop pressing your fingers into the meat?
Tell that to the butcher 😂
no
"Don't squeeze the Charmin !" 😂
I agree. Not buying, don't touch. You're just helping spread germs.
@@knottywoodbbq. Typical boomer response.
You come to my grocery store and you will be arrested for damages to the meat. A felony
@@bobscaduto3070 where is your grocery store?
Sorry but touching your meat isn't a felony. You let the kids do it and nothing is said until you get caught.
@@bobjones37450it absolutely is a felony, i would get arrested if i went around touching my meat in public
If you let kids do it, not only will you be arrested, you will also get murdered in prison...and rightly so.
Love the straightforward explanations 👍🏽
He's going to go blind handling all that meat.
😮
That's completely untrue, folks. The grass fed has a dark red ruby color and is top-notch. This gentleman is too old to not be properly educated.
I buy all my beef from a local farmer. I buy my beef by the cow. I don’t buy my beef at the store.
Okay? Good for you
Not practical for most of us!
Cool story bruh
Where do you think the store got it?
I always choose dark red and have marble in the middle , the lighter red usually doesn’t taste good .. when u just cook your meat with butter and salt , u get to know the meat through the natural flavour. #carnivoreforlife
i go for the cheapest pack like 2 cents cheaper imma pick that one
That’s kinda lame
It’s all about cheaper to you
@@atlas4837 bet they dont skimp on the streaming subscriptions lol
Food simply tastes better when it’s cheaper . Especially when shopping in front of the wife 🥂
Food simply tastes better when it’s cheaper . Especially when shopping in front of the wife 🥂
That was awesome.Thank you so much for the information.Because I always go for the dark red I always thought that was fresh
Don't fucking sit there and touch every damn package with your finger dude wtf. You can point it all out without touching
Damn.. triggered. Lol
I bought some prime ribeye at Costco back during the pandemic. They were about 2" thick and looked good at first glance. When I took one out to grill I noticed it had a big streak of gristle running all the way across the steak. All of the steaks in the pack were the same. I don't know how that was labeled as prime. That's also the first time I've ever seen gristle on a ribeye steak. I like Costco, but haven't bought fresh meat from there since then.
Good lord, don’t say the animal was stressed, that will throw the animal rights activists right off the dock!!
@@davidmcguire1070 😅😅
Everybody's a fucking expert
If the meat is dark and the fat is more yellow or off white it’s a sign your meat isn’t s grass fed and grass finished. That pink color and white fat is grain fed which is not as healthy but if it’s from the store it’s all probably grain fed
You are mixing it up - yellow fat is grass and white fat is grain finished.
I was raised on my family's cattle ranch. When you choose steaks at the store, keep em refrigerated till they JUST start to turn a grayish color. That's aging the meat. It'll be the best at that point. Like this guy said, deep red isn't good. A much lighter red aged till it's slightly turning grey is what you want. 🤠👍🏼
A lot of people have different opinions on this.
This is some great🫶🏽info for neophytes and us old😊hands alike😍.
This was dope Dame, salute to you OG. They can’t keep a real one down forever and we seeing whose TRUE dirty laundry starting to get exposed.
Leave it on the shelf everywhere until
the price comes back down at least
50%. Until then, no thanks ill go without.
In my experience with steaks the darker 1 is better?
I thought they would be better what do I know nothing….lol😂😂 that’s some really good information there. Thank you very much. 😂😂
Thanks for watching! 😊
Those packs of steaks at costco are $110-120 a piece for 4 steaks in Canada right now.
They are all select quality or just above middle of the road. Also the red in steak is the use of carbon monoxide. When steaks oxidize and are exposed to light, they will turn grey or purple. They're still good eating...infact I like to let mine age in the fridge well past the sell by date.
Wow spoken like a true quality meat lover! Thank you for sharing this :)
I love this comment section of dads, uncles, and gramps just arguing over what to cook & how to cook it 😂😂😂❤️