How to Buy a Great Steak | Top Tips

Oh [Music] you ever been to the grocery store and looking for that perfect steak don't know what to buy we got some tips on how to get that done and maybe even some questions you want to ask your butcher hello Petey stick around cuz you're gonna enjoy this one [Music] hey it's Wednesday and y'all know what that means it's another episode of cowboy cooking but in this episode we're doing something a little different we've been getting a lot of questions what steak do I buy well folks we are loading up and we're headed up there to loose trio hire to see some of our good friends that's Certified Angus beef and ask the experts so be sure you don't forget to subscribe because we're going to have more of these informational educational videos coming up in the future and we even got a bonus for you we're going to talk to a meet scientists we are we're gonna ask the questions grain fed grass-fed hormone-free antibiotic-free what types of cattle are best hey we're gonna cover it also hey let's come on let's go y'all right coming my gosh I told you to come on we're going to Wooster hey thank y'all for stopping by out here under the pergola I think is the pronunciation you give this I don't I don't have the one at the wagon we call it a fly or a tarp but Michel one of the most frequent questions that I get asked is how am I gonna buy the perfect state I'm going to the grocery store I don't know a whole lot about it and I want to buy that perfect steak for my dollar let's talk about great alright yeah the grading of them talk about the grading I eat first of all in a packing plant what does USDA inspected me what do they what does USDA inspected me do you guys know what that means it just means that it's required by law to be inspected by our USDA government and that's required to sell meat in this country so let's talk about quality because that's where a USDA greater yes we're gonna talk about the minimum amount of marbling that you might see at the grocery step okay and that's select so select is what we have on this side of this cutting board and this is what a select steak looks like and this reminds me of Grandma and Grandpa when we go shopping oh yeah and we look for we used to think that the quality of steak is just by the real estate of red yes the brighter the brighter the color red and know what was in there - all white was gristle it was no good as the lien - yes you know it's it's it's okay I'm gonna throw him away when I can throw them away and then the minimum a marbling for USDA choice as you can see it gets you see more of the little white flecks now let's back up marbling is is actually what Michael it's intramuscular fat can't we just call it beef butter that's what I like to cutter is aren't we officially called yes a little white flecks of beef butter because they actually they will no we all cook right so that's right base it as it cooks it's it's the contributor to tenderness juiciness and flavor and that's why we seek more marbling yes we cut so look what and let's not focus on this fat yeah which is in term us killer fat so it's the fat between muscles yes in trust the fat within yeah us on that in an upper part of choice you have modest or higher marbling that's where we hang our hat it's a better eating experience with more marbling and that's what we we need yeah that's what we look for it certified this is what grabs my attention there's a lot of difference from here to there there sure is and that's that's a that's prime amount of marbling but it also meets the Certified Angus beef respect so this would have slightly abundant marbling and and folks need not be afraid to ask that guy behind the meat counter what's going on here that's his job I think a lot of people aren't comfortable even up to that guy yeah they're they're behind that counter to help you and one of them questions we get a lot Michael that people want to know too is how long has that meat been sitting there when was this cut that's a good question another question to ask is look ask them to look at the original box that it came in for the pack date so that you could get an ideal date of alright so the time that this was processed at the time I'm gonna eat I'd like to eat it ideally you're looking at at least 14 days oh if that's possible right I'm not asking you take a cut steak and hold it for a week because that's not going to happen but if you can buy whole sub primals like a whole strip roast if you can afford that when it's on sale and the pack date gives you an opportunity to age that in your refrigerator meaning keep it in the vacuum yes product rova and get a chance to have maybe a tenth more tender eating experience does of age have a recipe or have something in mind that you know you're going to and then ask him hey I'm gonna make a pot roast what do I need to use or I'm gonna use some stew meat what do I need to get oh that's a good idea you know what I usually do is I just look up Kent Rollins videos what I'm gonna do and so if you're thinking stew meat you're not gonna go buy those steaks I hope not notice it'd be a waste of maybe a little more money to even a spam come in with an idea of this is what I'd like to do and your butcher should give you a great experience by advice on how to cook they can go to that same meat counter right up there and say hey I like the way you've got these cut but I don't like the way them are cut can you cut me something special that's right and I think there are whole ideas they want to make everybody happy yeah so they have some thin cuts there for a family pack maybe and they're trying to like in an attractive price but if you're thinking tonight's the night for the 2-inch thick yeah going to have a custom cut it also have them trim the fat cap texaspeyton off the most experienced butcher is in that store is usually the one that opens up yeah meaning he's the early-morning guy taking care of loading the case for the morning and through the day and it might be a good idea if you're a morning shopper great you might have the expertise right then but if you're an after work kind of shopper call it in in the morning call the guy talk to him and maybe you could have it ready for you yeah so if you can call ahead like you say to get that guy to go ahead and cut what you need to your specification pick it up you're out of there everything is good predominantly beef in our country is wet aged meaning it's in a vacuum seal when it comes to the reeds comes to your grocery store in a vacuum seals however in restaurants a lot and some some grocery stores are dry aging now and the whole idea is to take it out of that vacuum seal put it in a controlled environment and put age on that meaning it's going to water sure it's going to string that water is going to come out of it the beef flavor will intensify New York dry aged beef tastes different than West Coast Park dry aged beef and even in Oklahoma yeah even an oak got your own we were our what exactly yes I'll call it climate atmospheric conditions terroir term war yes you have your own terroir I didn't know that I'll look for it and I get home you know I think we should do is its grill somebody's up well let's taste the difference let's go from one extreme to the other I'll see what happens okay so you got to elect and a Certified Angus beef right yes a little salt a little pepper that sounds good yes sir brother pepper do you season on the grill no I usually season about four hours ahead of time you do yeah you put a little lime juice on it yep and your rub yep and then you let sit for about four hours yeah well I'm juices not you're not going your nuts like you're tasting a margarita you know it breaks down muscle condition though oh that's true we read it's so acidic they're just gonna break down months but you're not gonna taste it it's a done deal it is no main stick a fork in it it is done is done did you notice a cooking difference there in time it seemed to me the Select was done a lot faster I know it's cook it's cut a little thinner and I thought maybe that was the reason it was cook fast but don't you think it's faster with yeah it's faster because there there's not as much moisture in there to begin with because we don't have the degree of marbling that was there so we're not we're not going to get that melting of that beef butter to run down in there but well let's we've done a lot of chitter-chatter maybe we should taste him in half now we want people to see so we'll turn them that way you can see the amount of moisture that there and when we use the touch test it's really evident in this one versus that one select versus yeah Certified Angus beef time this is the select key yep it's cooked about the same amount of time Bon Appetit Bon Appetit very frank there's flavor there right away there's flavor mm-hmm but right now it's gone but I'm still chewing not bad no not bad but it's let's move on up the ladder you know - Cheers right off the bat you get that I'm gonna give you juiciness I'm gonna give you a lot of flavors and it stays to the end it doesn't go away huh I think we should have a little dance off don't you a dance off yes I mean right - show me what you got you bring it to you moves there you go yo get on it now you got it it's a good day to be above your ass but a day with Kent Rollins doesn't get any better hey we have a great time every day thank you so much as always we appreciate y'all and as always we're gonna tip our hat to all our servicemen and women and them veterans who have kept that flag flying right there and camp wherever we're at it's always going to be there with us until the next episode I'll see you down there I'm going to eat some good beef and if it's a faster song it's just faster running but we're talking to a mate scientist here a meet expert that's going to explain a lot of these questions that you've had about cuts of beef how we classify the breeds of beef so you ain't going to want to miss this and who doesn't like a bonus [Music] I'm Diana Clark so I actually grew up in the suburbs of Chicago was a city kid stumbled in agriculture when I was at University of Illinois I wanted to become a vet and then while I was there I discovered meet scientists so being that that reads my mom always would always say that hey you went to school to save animals and get him out but hi but we have so many viewers diner that asked us so many questions and the first one I want to ask you is the one that I get a lot is grass-fed versus grain free all cattle I started off grass-fed at one point the majority of their life is actually spent on grass it's those last four to six months that they're going to be moved to a feed yard and even grant grass-finished cattle they're gonna end up in a feed yard as well it just depends on what their diets gonna be at that feed yard so typically a grain fed finished diet is going to consist of about 45 percent carbohydrates 30 percent protein and then you're going to have the rest of your forage and your minerals so you're still getting a balanced diet whether your grass finish or grain finished we actually have nutritionists that are on staff at these feed yards that make sure that they're developing the proper rations for these cattles to grow and thrive and they use the resources around them so if you're a farmer in Idaho and there's potatoes they're going to use that as their carbohydrate source but there's also a different taste and a texture I think what do you think I completely agree they do have a little bit of different on the taste and that's because you're gonna get more of that marbling that's in that grain finish cattle so you get more of a beefy robust flavor versus your grass finish cattle they're typically a bit leaner so they're gonna be a bit more gamey err some people might appreciate that flavor but others find it off-putting all the different labels that you see on packaging a beef at the stores so they're trying to persuade that consumer to grab that package and feel safe and good about it but the truth is all of our meat especially produced in the United States is completely safe there is not a piece of meat that's out there that you should worry about in terms of it having antibiotics or hormones in there from an antibiotic standpoint any beef that is treated with antibiotics is done for a purpose yes usually to make sure that that animal is in good health or it helps them grow a little bit more efficiently but they also go through withdrawal periods so that animal if it's been given an antibiotic that has to go through a period where it can't have it antibiotics or anything like that so that way there's zero residue left in that meat when it arrives at your at your store and on top of that hormones that are added in or can be added and they don't have to be but that helps the cattle eat that food and grow a bit more productively but I'm talking point six nanograms of difference that's tiny bit oh yeah so a nanogram is like a grain of sand on a football field so point six of that it's really not doing anything to impact human health whatsoever there's been a lot of research that's gone into it before we put to animals I go up here I see the label and it says natural I mean I'm all about being natural what is natural beef what are these people actually getting so that's that's a really big gray area too because in terms of natural it really just means that it's never been processed so if I take a cut of beef and I put it in a tray and I put it out there that's natural but then you also have natural in terms of growing so there's some companies Certified Angus beef actually does have a natural brand and that's a never ever proved up so never given any antibiotics never given any hormones and and all vegetarian diet there's a lot of great cattle in the United States but there's so many different kinds of breeds of cattle there's good beef I've eat a lot of beef I've raised a lot of beef so what about all the breeds each breed is really good at specific things so Angus cattle specifically they're great mothers and they're also good in terms of quality so that's why we use them as Certified Angus beef because we're looking to help that farmer and rancher so if they're good mothers you know they're gonna be a good cow to help produce more calf's and that makes the ranchers life a lot more easier we're gonna produce that high quality flavor that the consumers looking for but then you also have other breeds such as Hereford Simmental cattle and they're all known for specific traits some of them are a bit more Grothe so they're gonna put down more liens pounds of production other ones like Brahman cattle can handle that hot temperature a lot more easily so that's why we do need all of them cross them with those angus genetics and hoping that they can have this strong animal mixed with a high quality and know that we find in angus beef Certified Angus beef requires that the animal must be predominantly black hided we we hope that we answered some of the questions that y'all have been asking us for so long tick around because there's going to be more of these little educational videos coming to you in the future see you down the trail you

Channel: Cowboy Kent Rollins

Views: 183,259

Rating: 4.9482093 out of 5

Keywords: steak, how to buy steak, how to buy steak at grocery store, how to buy steak from a butcher, how to buy steak tips, how to buy steaks cheap, how to buy a great steak, steak cooking, steak recipe, certified angus beef, steak buying guide, cowboy cooking, beef recipes, grilling, cowboy recipes, outdoor cooking, beef, angus beef, best steak, food, how to cook steak

Id: mem3J2_SfRU

Length: 16min 26sec (986 seconds)

Published: Wed Sep 04 2019