Saw your video in my feed and clicked on it immediately. I just went carnivore and your videos have been helpful. Great job on the podcast with Dr Baker recently.
God bless you and your family man. I can tell you enjoy what you’re doing and that says a lot by itself. Love the videos boss, these cuts and cooking lessons haven’t missed!
Thank you for your teaching videos! After the tragic loss of a cow and calf during birth, she did not suffer; my husband and son took her backstraps; the vet said it was safe. Two days later, yes, I cried all day Saturday, but finally, I could assist my husband in processing and even taught him something, thanks to you! I suffer from an oxalate intolerance, and I am so thankful for her meat.
My back started screaming at me when I saw you carrying the pizza cover. That being said, I would certainly eat the pizza, as well as all the other versions you created. Yummy.
Soak the twine and it'll last longer. I'm not a fan of oiling meat then seasoning it. Just S&P directly on the ,eat and let that sit an hour or more. Always excellent!
I literally have a 15.27 pounder on my RV dinet table. Well actually I just put it in the freezer to firm up prior to cutting or butchering... I'm new to the nominclature. Started carnivore 2/1/24. Was down 40lb from 217lbs, but I gained 12 after my 23 day water/coffee fast ended 4/23/24. Weighed in at 190 today. Needless to say, I need to get back to eating Ribeye Steaks. I ate more of them in 2 months than I had in 45yrs of life. Also 12 dozen eggs (144) during that first 60 days alone. 😮 Now I know what works, #BBBE, the goal is to lose another 10lb, then celebrate with General TSO Chicken! Gain 5lb from it then lose another 10lb eating 🥩🥓🍳🧀... 😂 "Koto's Terriyaki in Tacoma has the best G.T.C. west of the Mississippi! I know, because I drove as far as Bentonville, Arkansas looking for it and have failed." Feel free to quote me... 😅 P.S. It is rather odd that the RU-vid App on my LGTV recommended this 13 minute old video that had just been uploaded. #NeverTellMeTheOdds ¯\,_(ツ)_,/¯
Some else I like to do is buy a sirloin whole subprimal and get different types of steaks out of. I really like taking and geting the sirloin cap steak and cutting it up for rotisserie. Also one of my favorite ways to fix ribeye cap is to braid on a rotisserie. One of the most affordable options with the most flavor is 22" weber mastertouch kettle with weber's kettle rotisserie. It gives the charcoal flavor and you can add wood chunks to it for a wood fired flavor.
As someone who was born and raised in England I'll advise that the correct pronunciation is wu-ste-sher, though most Brits abbreviate to wu-ster in context of the sauce. Accents vary considerably across Britain, but if you use either of these pronunciations then locals will understand what you are referring to. However, if you use the pronunciations that others have suggested here then you'll be dismissed as a Ringer (a Lord Of The Rings fanatic) !!
When I go to the store and ask for beef trimmings or suet to crisp up in the air fryer what is that rubbery thing on top of the fat that can't be chew? I'm asking because I want to tell them to cut that piece off. Thank you.
@@bahba9247 NO not cartilage. It looks like fat but it looks rubbery. Once I air-fry and put it in my mouth its chewy and won't breakup or dissolve in my mouth.
If you cut the cap in half. Spin one side around. Then roll it up. It will be an even roll. That skinny end is not gonna a sell. Just a tip from a 35yr meat cutter.
Biden-nomics tells us it's very affordable, (even thou AOC & Joe tell us that cows are destroying the planet) cuz he tells us that *_Americans are doing great financially !!_* So great, we can spend all our extra (borrowed money) on protecting foreign borders before our own. So yeah, it's probably $21 a lb, if on sale. So about $230 or so. Thankyou Joe!
Seems kinda nutty to remove the cap. Also, I'd rather smoke and then sear my ribeye steak. MUCH BETTER FLAVOR than frying in a pan..... Seeing how you butchered the roast is helpful, your seasoning and cooking technique not so much. EDIT: Actually your pizza was the most interesting twist I've seen. Maybe a basil pesto sauce on the crust before putting down all the other ingredients. Also maybe some roasted peppers (the small multicolored ones you can buy in a bag) roast them off and then put on as part of the finish. The blue cheese is a great contrasting flavor.
what is up with the ape arm clubbing the table? drove me to distraction with the constant beat. didn't catch in post? video was good though. making me want to buy a whole roast!
No need for a tongue twister pronunciation of 'Worcestershire'... it's just two, easy parts: Wishta + shir. Wishtashir. Same as how the word 'Wednesday' is actually just pronounced 'Wens-day'.
Man, I’m loving your channel! I almost ready to walk into Sam’s and ask for a whole ribeye! Almost 😅 Have you ever done anything with bison? 🦬 I hunt and eat a lot of venison. Homemade Venison pastrami Rueben sandwich might be the best sandwich EVER! Very VERY good content… TY 🫡🇺🇸
Dude you have no butchering knowledge!!the 1st thing you do to a primal is set it in the freezer for about 2 hours to insure nice square cuts...and you left all the inedible bone fell on
