Asking Butchers Their #1 Secret to Budget Steaks Under $6
For more great Instant Pot recipes, please visit InstantPotEasy.com
Are you a carnivore on a budget? In our video “Asking Butchers Their #1 Secret to Budget Steaks Under $6”, we delve into the …
Make sure to watch to the end to see me cooking all the $3-5 secret finds we scored! What are YOUR best budget-friendly meat hacks? 😍🥩
Yummy 😋
I definitely like pork butt and pork hocks baked in the oven are also amazing, you really need to try them,they are loaded with delicious gelatinous fat!
U guys are such a HOOT. 😁💃
ps, just joined SBG 🍀
Chuck eye is the part of the ribeye that extends into the chuck. Best bang-for-your-buck steak there is.
I like this it's different from your usual thing you're usually doing as good but this was really fun and light and informing and I like that mister steak and butter gown was here too
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
Chuck eye roll/steak is one of my favorites. It’s sooo much cheaper than ribeye and it’s DELICIOUS!!
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 😲
Loved this! Super helpful!
Get the cheapest cut, chop it up real small then season it with Kinders Carne Asada seasoning. That's the secret.
No.
Pork isn't even in the top three of meats as far as nutrition value.
1. Fatty red meat. Bison, too.
2. Far behind #1 is lamb.
Great video!! Excellent information. Butcher is saving me some beef trimmings tomorrow. I'm craving those seared, fatty globs. Can't wait!
That was amazing.
I can't wait to find a local butcher.
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 😉👍
Do you ask or worry about the MRNA shots they’ve been giving the pigs??
Thanks for posting…❤❤❤
This is one of my favorite videos of yours! Thank you so much!
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.
Flat iron is by far my best go to steak. It's sooo delicious, but eat it medium rare. Do not overcook this cut or you will chew it until your jaw hurts. 😮
My butcher gives me the fat for free
I found these butcher interviews absolutely fascinating.
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
What a GREAT video, Bella. Thanks for sharing this – can't wait to buy those cuts and enjoy the treasure taste awaiting 🙂
Publix is running a sale on ribeye roast for $6.99lb! Till Christmas! Stock your freezer!
Salted suit or beef fat in the air fryer isy candy
I love how happy food makes you! Reminds me of myself! 😂
❤
those prices are insane, I just had ribeye for $6.49 a pound, I get pork for .77 cents a pound
Was hoping for more Debussy…Clair deLune sounded good
Thank you so much ❤
You two are so sweet together 🥰🤗
Loved this video.
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.
You are leaving in US. Any crap meat here is from 15 to $42 for 1pound..
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.
Beef fat trimmings are so good. I eat them raw too
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).
Loved this! ❤❤❤
Thank you!
never underestimate the power of sateen/velveting cheap beef. cut up into small pieces and a little time in baking soda before stir frying in some tallow and you got some nice crispy tender little pieces of cheap beef
Hey everybody, MY DEER Bella the queen of carnivore I have a question maybe someone knows why after indulging in meat I get like an ammonia type smell from My breath not over welming but noticable ? Anybody
My two favorites, chuck eye and flat iron. Very reasonably priced and very good flavor.