Some of the Best Steaks Come From the Beef Leg - Prime Time 

Hey, beautiful people of the Internet/World! Thanks for joining us on another episode of Prime Time! Brent and I are really excited to talk about beef leg...and eat beef leg. Thanks for watching and hanging out with us! Stop by the shop sometime and say hello!

These guys are the definition of "co-workers". Such a good relationship. Reminds me if the Mythbusters.

i learn so much from watching ben amd brent. detailed explanations (always with prices included!) makes cooking meat so much less intimidating

What I'd like to see is an episode showing how they clean that meat room (meat on hooks touching bare metal) and in general, how they disinfect cutting areas. Seems like a cool behind the scenes opportunity....

*_"Generally people don't think too much about the shank."_* Although it's veal, I personally think about osso buco every time I visit a higher end Italian restaurant. So dang delicious. Mmmmm, beef shank. 👍

As from Asia, we eat beef shank and bone mallow very often. Love them very much.

My family hunts elk and deer seasonally and I help out with the gutting, skinning, and packing the meat. Ends up with very tasty meals!

This show is just perfect. Balanced with great information, great hosts, and just overall entertaining. Bravo Prime time. Much better than the other guy that kept going on and on about dry aged this and dry age that.

"you wash your hands?" "nope, never do" Coronavirus: It's free real estate

I thought Biff detailed cars? Guess in this timeline he's a butcher.

I lived in Alberta for 12 years and went to the "Stampede" several times and each time I had the most Juicy piece of Meat I have ever eaten and it was a whole Beef back leg. BBQ'd for almost 24 hours very slowly and marinated for hours it came out just like Prime Beef only 500 lbs.

Love these guys and their insatiable curiosity when it comes to exploring every aspect of the animal!

I actually buy merlot steaks from my local butcher for my restaurant and turn them in to steak tartare. It’s so tender and really lends its self well to being eaten uncooked.

7:58 this hits different after 2020 lol. I really love these guys, they have become my comfort youtube watch over the last few years and they make me appreciate where my food comes from and opened my eyes to more options. I am able to go to a butcher now and not feel overwhelmed and dumb.

To the people who are curious about the consumption of raw meat. While not common, it is not that uncommon for people to consume raw meat, as when people do eat raw meat, it's because the animal has been handled properly and passed all the health laws and all that jazz. Things like Beef Carpaccio, Beef Tartare, and even Beef Sushi/Sashimi are raw beef dishes that can be consumed safely due to the beef being extremely well handled and safe. Generally there is a stigma that eating raw meat is always bad but people should really avoid that way of thinking as there are exceptions to everything. In a way water can be the same, as drinking water is considered always good, but drink too much and you get water intoxication. If you're confused or curious about why people are eating/drinking that, wouldn't hurt to relieve that curiosity by researching a little.

As a Brit, gotta say I'm happy to see a whole butcher in the US. In England proper butcher shops are found everywhere and there's always good cheap meat to buy. The shops make most their money selling lunch meals. Eater can you please visit Porterford Butchers in central London? Probably the best and only starting point. I would love you guys touring around London and greater England to visit various butcher shops and restaurants...

Damn boys... This was a great episode. I may have to drop by the shop to try these out!

In the late seventies and early eighties as a 18 to 24 year old I worked in a shop that broke down hindquarters and sides of beef. When they tried the raw meat I went right back to those days. Real butchers here. Thanks guys. You are true artists with a knife.👍😎

"Have you ever made this for me." "Touche." LOL

I can never get enough of: Eater Prime Time. A superb education as it relates to respecting food and these two are a lot of fun.

Personally I'm fine with markets not understanding the deliciousness of beef shank, all the cheaper for me XD heck, sometimes I even buy just bone for cheap for them bone marrows ;3

Great video, Brent and Ben! This one was super informative and it's nice to see you both show your expertise so well.

You guys are how I imagined I would be with my kitchen mates forever and ever. But sadly, that didnt happen. But good for you guys! Yay 😁

Knowing the animals is indeed an important part of being a chef!!

0:09-0:11 that made the steak more flavor~

Learned alot from these two, i need to see more of thier vids. You guys rock!

In ITALY the BEEF SHANK is called OSSOBUCO and we eat it with the risotto alla milanese, especially in Milan

My grandma made a serious beef shank as well, this brings back a lot of memories.

Maybe in the US it’s under-utilized but here in the Philippines we use it everytime! :)

These videos are superb guys. Thanks for sharing your butchering expertise and identifying where all of the cuts come from. I’d never heard of the steak in this episode, but will look out for it now. Beef shin is freaking delicious 😁😁

Now the price of the shank is going to increase just like fajita meat, oxtails, and brisket. Thanks guys 😕

I once bought a beef shank at a farmer's market thinking it was another type of cut. Well I grilled it and it was the toughest meat ever lol. However, seeing the shank made in this way gives me hope and encourages me to give it another chance

Who else never had a good hair cut and found that one barber that actually cuts good and got that same haircut for a long time

One of the best episodes so far. Thank you very much.

Instead of Mythbusters they're Meatbusters

Bob Belcher is doing great with this new show. Thanks for sharing.

Every time someone eats raw beef I must concede to them. They are just too hardcore for me.

This is what a butcher shop should look like. Miss the old days !

Best videos on RU-vid!! Love all the work you guys do

Beef shank is pretty much the most common piece of beef in german stores. It's commonly used for beef soup, which is a traditional dish for the sunday dinner.

You 2 are like the Rhett and Link of Butchers

You guys are the best!! Knowledgeable, and entertaining. What more could you ask for?!!!

New Prime Time! My prayers have been answered!

I’m not sure how I found you guys but you guys are definitely growing on me

I bet that moustache perpetually smells like PBR

"Ben, why do you like the beef shank?" me: wow, this is genuine

love this. lots of information from a unique perspective. great content

The middle looks like raw fish, super smooth and tender. Probably the explanation you guys were looking for

Eating raw beef with some salt. Tasty

You put 4 minutes into our friendship I put 4 hours the only reason I keep remembering this episode

"I've got a steak that will look great, great on a plate mate"

Watching you guys is great. I've learned a lot about butchering my own animals.

There’s definitely some beef between them...

“Did you wash your hands?” Biff from back to the future “nope, never have.”

This is probably my favorite video I've seen of you guys yet

My family used to own a supermarket that sold fresh meat. We used to use shank in our ground beef (double grind) and would add fat trimmings to get regular/lean/extra lean ground beef. Like chuck, it has a lot of flavour we used to seam butcher it so the silver skin didn't get in the grind. Yeah, run of the mill ground beef tastes like nothing compared to ground shank which has a really good beefy flavour.

2:37 and people get mad at me when I eat a rear steak

I love shank steak! In Bogor, I like to cut them around half to one cm thin, bite-sized, dip it to any kind of sauce, preferably Yamasa Soy Sauce or olive and pepper sauce, and grilled it directly on the closed fire, in medium doneness. Yummy! Very chewy, but glittered with its own oil! Maybe too chewy for Oldtimers, so we did not make it often. In fact, we just make it yesterday. :)

You know, Brent kinda looks like Biff from Back to the Future

Great video, guys. In New Zealand, we call the shank 'shin'. For a casserole/stew, I like to mix it 50:50 with chuck which combines the gelatinous texture of the shin with the coarser, meatier texture of the chuck.

Brent always reminds me of Biff from BTTF, lol

I love these two dudes. Always good content and entertaining. Thx my dudes keep it up!

Guys. Love your show. We use shank in Pakistani cooking all the time. Pakistani Nihari is super delicious. Taiwanese Beef Noodle soup has a similar taste profile also from shank and marrow. 👍

I think Prime Time is my favourite show from all of my yt subs. I may have to ask my butcher about the Merlot steak, but I'm expecting it to have a different name in the UK. Currently my favourite cut is Onglet / Hanger, pan fried in beef fat, chucked in the oven until 60degsC with a big knob of butter, smashed garlic and some sage, rested, then a spoon of homemade creme fraiche and some dijon whisked in the remaining juices. Beef heaven.

The question is; Why the hell didnt he use that amazing cooking liquor?

This is like watching a Hall & Oats music video if in that music video they were butchering a leg. So awesome!

Did my man really just eat raw beef 2:38 Man's dun out here

I'm an almost vegetarian and I love watching these guys....just had to put that out there.

Tried this whole taste testing thing with chicken.... bad ... idea!

Now I have to go to the butcher shop and get a couple of beef shanks. I can't wait to try them cooked in my crock pot. Thank you for telling me about them, before this I have never heard of them.

Woahhhh, how do you not make a pan sauce with that braise? Youre missing a lot of that cooked out collagen, especially if you have a nice beef stock.

A RU-vid notification popped up and blocked the top half of my screen right as you cut the achilles. Thanks RU-vid. I needed that.

Where can I get that shank recipe?!? Looks amazing

We use Veal Shank, aka Osso Bucco, in my family like your last dish. And you didn't forget the lemon Gremolata. I'm going to try and get the beef merlot, 4 min pan sauteed steak, from my butcher.

started searching for "raw" in the comments to see what people think

The shank is AWESOME for caldo de res (beef stew) with the bone marrow!!

1:51 wow they just straight up carry raw meat. I thought they would wheel it in with a cooler or at least plastic wrap it. Nothing wrong with just unexpected.

4:19 got real so quick 😂 love these guys

$15.95 is not a economy cut

My brother has been using beef shank to fix as roast instead of using a chuck roast. Burgundy, sliced onions and the most important seasoning of all....lipton onion soup mix

The guy with beard sounds exacly like Andrew in BuzzFeed

Ever since watching this video, I've been doing my own variation of the beef shank and it's always been a hit! Thanks guys for the idea!

You got to cut the achilles to prevent the steak from running away.

Why have u suddenly started seeing so many videos about eating raw meat, or just people eating raw meet in the videos lol

"Hank! Better up the price of beef shank, ok! The hipsters are into it now!".....

i prefer shank for shami kabab, haleem, and nihari. and pretty much any desi beef dish.

Beef shank is popular in Chinese dishes. It is best to cut without bone in (like 3:28), braise it with soy bean sauce, and slice it into pieces to serve as a side dish to your drink. You may also make beef noodles with it.

Gordon Ramsay: It’s raaaaaaaaaaaawwww

The meat around that bone I usually cut it thinly used it for like soup and stir fry really tender it’s amazing

the dude on the left looks like biff tannen from BTTF if he became a butcher. I dub thee BEEF TANNEN!

In Texas it's common for select ribeye to be on sale for $3-$4 per pound.

Reasons like this why I'm glad I'm not vegetarian. There are only so many good cuts you can get off a celery stock.

You guys are so in-tune. I have been on a beef shank kick (pun intended) for the past couple months. Ragu, stew, pot au feu... yum.

homie scratches his gel'd hair and then proceeds to man handle the beef after. shout out to the health code.

People tend to grind this entire cut in venison but if you have the patience to break the leg down and trim all of the silver skin, in my opinion, it has the best flavor.

them: eating me: ...

I have had some pretty good luck so far cooking beef shanks in my Instant Pot. I just season it and sear it on both sides before throwing the beef shank in.

merlot steak super rare sousvide and flash fried in beef tallow

One of those rare butcher shops that its animals don’t come pre boxed

Should reverse sear the Merlot. That gradation is too sharp. Straight from brown to red. Gotta be shocking.