I Let A Butcher Pick My Dinner 

Kate's like "Freedom at the back, executive in the front, and expertise all around"

Omg, that's my cousin! Katie is my first cousin on my mom's side. I didn't even know she was going to be on here! My six degrees of separation. Ooh, do I have a Bacon number now??

Western Daughters seems like such a lovely and thoughtful business! Kate talked about everything with so much passion and knowledge!!! Sounds like it’d be an amazing place to have in the neighborhood. What an awesome way to highlight a local business!!

The shirt Kate is wearing is goooorgeous

I just moved to Denver a couple of months ago, and Western Daughters is on my way home from work. I can't wait to check them out! Thanks, Inga!

I wish I could support local farmers like this but those price tags are so high (and for good reason!). It’s expensive to produce good quality meat like this and I just can’t afford it. Hopefully one day I’ll have a budget for high quality meat like this but for now, I just can’t.

Western Daughters, at my butcher shop we did a monthly highlight where we would take something like duck or lamb heritage pig, and do a cutting and cooking showcase for our clients. That item would be our monthly special. It was insanely fun and really brought the community together.

Always support ur local butchers. Good quality meat. A bit expensive but worth the money.

5:32 tieing it has nothing to do with the juices staying inside, it's mainly to create a uniform size to the roast that will help reduce the chances of parts overcooking while others stay raw

This flowchart decision making process is awesome! Most of the time we don't even know where to begin asking and this makes it straightforward and informational!

Btw, the dressing in the greenish bottle behind Inga's right shoulder when she's in Western Daughter is really great when worked with the Pasta al Pomodoro 2.0 recipe Andrew cooked in the 20lbs of tomato video. The dressing is the Primal Kitchen Greek Vinaigrette & Marinade made with avocado oil. I made the recipe using fresh cherry and grape tomatoes from my garden, a bit of olive oil, and the dressing, and it was absolutely divine. (I have a restricted diet and severed it with chickpea noodles, which is a great option for the other gluten-free folks out there.)

Dang, if all businesses operated this way, and cared this much for the customer. Let's start with determining the goal based on what you like and are looking to do, then we'll reverse engineer how to get there. That's how you wind up with the right service/product for you, even if it's something you otherwise wouldn't have known to ask for!!!

For those in the Denver-Boulder area that are interested in locally sourced meat but don’t have the funds to visit your local butcher every weekend, consider looking up local farms with a CSA program! You pay a flat fee for a years worth of meat. Although the upfront cost is pricy, when split between friends/family it’s very affordable. Also, they change up what you receive every month! I’ve seen everything from beef and bison, to quail and rabbit around fall/winter time.

What a nice looking shop with so much variety to choose from …a good place to chill on a Saturday morning planning for a delicious dinner

I love this! The way Western Daughters asked Inga about what she wanted reminds me of how good cocktail bars would ask you what you want.

If this was my butcher. I'd let the butcher pick all my meals!

The way Inga describes food is just the most amazing thing

Watching this in bed one year later with a rumbling stomach and a newfound inspiration to visit a butcher for the first time. Beautiful cooking, Inga. Edit: Also touched by Kate's patience. She represented Western Daughters awesomely!

love their hand gestures that are almost mirroring each other

Is it just me or every Saturday I just wait for a A.T.E. video with inga ❤️. And she looks so beautiful in that cute shirt ❤️

All I can say is Inga us super talented. She has a logic behind each ingredient.

I LOVE going to butcher shops. There is nothing like getting to know your butcher because not only do you learn a lot, but they learn a lot about you. They know what you like and what to recommend. Plus, it always feels good when the pass you a sample of free jerky ;)

Just found out this is in my city! Can’t wait to check them out.

How is nobody talking about Inga's skin? She is glowing in that video 😍

I love your passion in explaining not just what you are cooking, but why and how. Well done!!!! 😁

Ooooh when I have left over beef bourguignon I reduce the sauce, mash some of the veggie and cut the meat into smaller cubes before stuffing it in a pie and topping it with puff pastry. It's also good if you stuff it in bread dough and bake it like little beef baos

Your selection of plates and plating skills are always on point and it's so satisfying to watch :)

Among my favorite dinners: Beef steak, potatoes cooked intelliegently and bitter greens!

I remember learning that temperature doneness thumb muscle trick when I was working at a steakhouse as a waitress & thinking it was so cool! Awesome that you were able to learn the same technique from a butcher!!

Loved the verbal flow chart conversation, made it so much more understandable !

i love how you showed what you do with your leftovers 🤍

I'm genuinely impressed by everything I learned. Great video, very knowledgeable.

I love that you included so,etching we could do with the leftovers!!! You guys should do a couple episodes about leftover recipes....

This was very well done. Thank you!

Yessss! Learned a lot of good tips. Please share that red sauce recipe you referred to!

This was a cool video. Western daughters seems like a great business. Also, your reaction to the hand-steak method was so adorable :D

Thanks for the video, Inga! Those meals all look delicious!

I think having a woman as your butcher seems way more welcoming… meats and knowledge around meats seem to be geared towards men and it’s intimidating. Like going to the gym to do weights and seeing all the juiceheads. Weights and exercise is for everyone but it always seems to be veiled in a male dominant space

I just love it, when people talk about their profession with such passion.

unrelated, but the fact that inga's using a virtual background during the conversation about the butcher shop is amusing

When I say, "I just got back from Denver and I got some things.." I usually mean something else. 😅

I've tried the palm thing but it doesn't work that well with a fatty steak like kobe or just anything that is well marbled. I've messed up some steaks because they were so fatty and could not tell how done they were because they were still really soft at medium or medium well.

I highly recommend the reverse sear method for cooking your steaks. Now for the magic ingredient, alaea Hawaiian salt liberally spread on the steak before cooking. Hope you enjoy. I usually take the steak on the slow cook portion to 123 degrees Fahrenheit.

WOW. One of the most striking things in the beginning of the video are the extremely reasonable prices in a specialized butcher shop!!

only in the first half of the video, but so far this conversation is super fun

That looks sooo ... edible! The whole video! I used to work in a little shop just like that where we also sold cheese and some other dairy products, vegetables, and a few other things. I learned A LOT about food and meat in particualr but also a lot about life in general. Great job but I had even greater plans. I love those shops though as they bring back all those memories! And it's REAL FOOD, damn it! Great video! Can I thumb it up twice? :D

I'm 100% trying your method of making pot roast, Inga. It's kind of a staple for my family on Fridays, the only difference is the cut of meat we use, which is brisket. Definitely trying it as soon as I can.

Looks yummy Inga. Have a great weekend.

Non corporate pasture raised meats from the farmers. Wall to wall flavor.

Inga, if you do the chuck roast again, try to have it with Malabar or Kerala Paratha (south indian flatbread) it will be a great accompaniment

the chuck roast looks wonderful!

just watched this vid and looked at the website wondering where the butcher would be and was so surprised to see that its in my state and that at my old house it was 8 minutes walking distance! will defenitely go try to visit and see what I might get! really great video too :)

I hope y’all know this is more than just entertainment-I come here for recipes. The cast iron series from way back has been a fav

That pot roast with egg noodles and sour cream… omg *chef kiss*

Great video. That butcher shop looks fantastic.

surprised there aren't a bunch of people drooling in the hallway near her door smelling all the good food she cook😎🤣😁😍

It's very difficult to find a real butcher these days. My local supermarket is clueless as to the most basic requests (like tying up a roast).

As a Colorado native, I can say that is a great butcher shop! Oddly, I've never been to an Asian butcher shop; despite being 50% Filipino. They're hard to find in Northern CO.

Inga, how do you always get that nice cloudy day type lighting in your videos? Makes all the food and cooking feel so cozy 🤤

this is awesome. I would love to know about the sausages you brought back. Looks like there were some interesting ones in the case.

I love her passion

The part about airport security reminded me of the time when I had unwittingly brought hot curry from singapore to brunei. My cousins bought murtabak for my mom, so I thought that was the cause of the heat. It was only until I reached home when I passed it off to my mom did we realize the hot liquid gold that came with it 😅

rice with the chuck dish should be awesome

Learned to re-appreciate a butcher shop. After years of superstores or markets. I rarely go to the Korean one, since it can be pricey. And recently finally got the grade A5 Wagyu, at a hard to find, Japanese butcher shop. Was somewhat familiar with a butcher shop, with been born and my elementary school childhood years in Argentina. Work at a small farm market, they sell their own Black Angus, which is America’s Wagyu. Learned a lot about some cuts. And there are different names to similar cuts, might just be slightly different in specifics maybe. So many names. Can get confusing. And not everyone knows which names are for which parts of the cow, so, can be more confusing when customers also don’t know, and I only know some info. And some parts are cut differently, too. To make each cut, to boot. So sometimes I feel like argh~ But can only express it on the inside and ask my bosses by phone. Still learning from her, some bits of info I forget till I use them enough times, when selling the beef. Thankfully, a good butcher knows a lot. And takes time to explain. Loved this video for the butcher lady explaining the most, as well as the good home cooking tips from Inga. And usual quality content about good ingredients. I also, reuse leftovers for another meal making.

Oh man I just fell in love with Kate with her knowledge passion profession and looks 😂

Love the idea of time as a secret ingredient!

lately ive been using banana peppers/pepperchinis in my chuck roast, comes out SUPER tender.

I’m from Colorado this is cool!!

That first dish looks like an umami flavor bomb

Can't say that I've ever had $27/LB anything before! 🤣🤣🤣

I mean all the dishes look so good

The flat iron steak and the done sides looks so goooooood (!!!)

Pot roast birria is the bessssstttt or carmalize the sauce and crisp up the meat and make amazingly gooey quesadillas…

I love inga!!

I really enjoyed the butcher-buying segment 🥩

This was fascinating!

Omg, that's my niece! Inga is my sister's daughter. I had no idea she featured regularly on this channel! My claim to fame. Ooh is this my fifteen minutes of fame??

In Australia its very common to use butchers. I buy some meat at the supermarket and some at the butchers. Depends on the meat. Definitely not scary or intimidating

i love her voice

Well yes... Cutest RU-vid cooking personality. Period.

So impressed! :)

YES my daily happiness has arrived

Although can I say you are a great cook and that pot roast dish looks delicious

Already decided that the pot roast pasta is my next meal

The pot roast would be very good with even rice or mashed potatoes 😋

Inga's pot roast is kinda similar with Philippines' kaldereta. I imagine that roast is very good!👌🏼

Inga I would love it if you did a full day of vegan meals!! maybe highlighting different areas of the world through vegan food :)

That looks like it’d be amazing with some corn tortillas!

That pot roast looked so good... 🤤

lol I didn't know other people also did this, day 1 stew into days 2-3 pasta, ramen, and scrambled eggs

I too let a butch pick my meals sometimes ☺️ I love her with all my heart 😍

That’s a fine looking back

The owner is giving off Aloy from HZD kinda vibes. Noice.

Kate's top is sooo cute

Hey Inga! Where did you buy the gorgeous plate that you used for the second steak? Thank you :)

She wraps it in twine to keep in the juices? Kate taught her the hand method that is completely dependent on the type of cut and thickness?

What a beautiful meal

Idk why but at the end of the video, my brain almost expected inga to make a beef dessert 😂😂😂😂😂

Good tip for flat iron steak... slice it AGAINST the grain. It's give it a much better texture when eating.

AW, I wish I saw u, I'm live in Denver Colorado