As a chef, she did it beautifully, but it is a subpar cut of meat that should as she stated be used for tacos and people hype it because “hurr gurr thor hammer”. For the price, I would rather get a tomahawk from a restaurant with a Michelin star for like 100 bucks with sides included. Better than offcuts left on the bone for a markup.
@@keithbrown6242 it depends though. For someone like me, there would be no way of justifying a purchase like that, as I'm not too interested in food and only eat a meal from heaven (which costs a couple hundred in ingredients alone, we make it st home) once a year. That doesn't look half as good, and takes at minimum twice as long to prepare. It does cost a lot less, but it's once a year lol.
Tomahawk steaks are disgusting. All that bone and none of the meat. It's a very small amount of meat, also they say it's not grown and mixed with Dinosaur DNA.
I saw a movie where a woman bludgeoned her husband to death with a frozen leg of lamb, then roasted it in the oven. The police never found the murder weapon !!!!!
@chrystallee5528 Don't recall seeing the Twilight Zone episode, but the Alfred Hitchcock TV version aired first. Similarly, an "Occurrence At Owl Creek" is an episode broadcast on both TV series.
@@azurastar3223you can just buy bones for much Cheaper. I get them for $2-$3 a pound. Some places will just give you some if you’re already buying other stuff.
Pork is part human. Allegedly. It's delicious, I know... I guess we are delicious. I've been trying to kick the habit since all my research has confirmed what I already suspected. But... bacon!! Lol.
@theshadylady1982 your research has lead you to believe pork is part human? I get that pigs and humans have some strange similarities but what you are saying seems a little crazy I totally agree that you gotta mix some pork in nowadays cuz beef is so high price
former butcher here-- this is a glamour cut when prepared in this way, and it's just an instagram fad ngl. You're paying a lot here for a bone and payroll. The best way to buy beef shin is to buy it boneless or cut crosswise for stew/osso bucco and it's much cheaper per pound. you can still use it for tacos, but then you're not paying for wow factor.
@@Longshot3181 i love the marrow from beef leg bones its so good. I do not like the flavor of beef leg. I've been spoiled by beef chuck flavor so the flavor of beef leg (shank) is just...not desirable for me unless there is no other meat available.
@@Longshot3181 , genuinely asking: wouldn't you still get marrow if you didn't have half the meat stripped off to make it look like a hammer? Or do they not sell full shins like that?
"this isnt worth it" *proceeds to tear apart the most delectable looking protein i have EVER seen* Edit: what I'm getting from this thread is that we must band together and eat the sun. It's gotta go.
It’s a traditional cut for many cultures. Germans, French, and Greece to name a few. It is better prepared as a roast or braised because of the bone. The bone makes the most amazing gravies and sauces. Don’t buy it for this type of thing because she is correct: it isn’t worth it when cooking in this method.
I pay $25 for one of these and they are absolutely delicious! Pulled beef sandwiches, tacos, etc.. I pulled out a pair of these and a half dozen racks of pork ribs at a cook out 2 years ago and I still hear about the beef shanks.
@@shelbythompsoon They were low $30s from Porter Road awhile back but then I found out I could order them from a place called Oakdale Meat Packing in Mass. They are about a 25 minute drive from me.
@@neoskater420not really defending when she even said it was good. Just not worth the price, if you get one for 30-40 dollars like he did. Then it’s worth the price tbh
Its called a French trim, "half the meat" isn't removed, but you do separate the lower part from the bone and when you cook it, it shrinks considerably.... I do all my venison shanks this way..... Always turn out great
It’s not worth it cause brisket is around the same price for more meat and meat of the same if not higher quality, Part that makes it that much is the bone, it’s a novelty cut
@@gamesgallore2117 You forgot about the Bone Marrow you could get from that big bone.... not to mention it's higher quality in my opinion then a brisket.
Lookin for advice. My friend had throat cancer and has difficulty swallowing. He saved money for a cooker but when we went to help him order it, it was accessories for one thats no longer available. How could we/he cook meat that would easy for him or is there any organizations that would help him get a cooker/smoker? If i could id buy him one. Hes a good guy. Im disabled, wheelchair bound so he mows my yard. Never asks for anything to do it. Not even money for gas
I made one before and it was like $45 from HEB. Smoked it then put it in a covered container with tomatoes, onions, garlic, and greek lamb spices. Was delicious and fed me for a week straight.
It wasn't even done, or it got hot too fast too soon which looks more likely here. That meat wasn't ready to pull by the way it clung to the knuckle end. It looked like it still had chewy bits of collagen throughout that didn't render. The meat was tender, but the connective tissues surrounding it didn't have time to break down into their unctuous potential, which is the appeal of doing a shank over brisket. Shanks of domesticated mammals are very lean in comparison to brisket/breast but offer very comparable levels of juicy, tender meat with rich flavor while having a much lower fat content. Shanks also have a very dense network of connective tissues that need special care to break down properly, and if they aren't done properly will leave you disappointed every time. From many years experience as a whole animal butcher let me end with this, seperate point: Buying a frenched shank is a bit like buying a tomahawk; it's only for looks, and you nearly always substantially pay more for less due to the labor involved.
Yes for many years the prices of even the cheaper Cuts have been going up, which is ridiculous. Thanks to Bidenomics everything is expensive!! Thanks a lot crooked Old Joe, only eight more months to go until president Trump fires your dumbass😮😅😅😅 Hallelujah!!
Trade secret. Cooking temps for safe consumption might be published public knowledge, but where in that temp range people cook to produce their masterpiece is something a lot of people would like to keep to themselves.
@@kolinmartz anything with conective tissue goes to 203, steaks go to 125 for med rare, 130 for med, porkchops and fish go to 145, chicken 165, duck is "done" at 145 also but never over 155, idk anything else
Haven’t tried smoking one, but they are very popular in German cuisine for roasting/braising. They’re quite delicious with brown sauce, and some spaetzle, creamed spinach, and red cabbage
Bozo, tell me you've never worked in a kitchen without telling me you've never worked in a kitchen 😂 I swear people on the internet love to pretend like y'all know stuff.
These are £25 from our farm shop. I usually suggest that customers cook them sous vide for around ten hours as this is a very cheap cooking method. Then save the wonderful juices for a sauce or gravy and finish in the oven for around 80 minutes. Delicious!
Tomahawk is still a ribeye, the justification comes from getting a thicker than normal steak in my opinion. The bones a gimmick I guess, but a ribeye is always going to be worth it
This type of beef is cut into 1 inch thick slices and slow cooked in thick gravy, the dish is called Nihari. Search it up and try it because this piece is used specifically in that dish. ❤
Local butcher sells beef shank cuts at $3.99/lb - arrange ahead of time, can buy entire shank at same price. Second shop sells the 'hammer' trimmed shank for $12.99/lb. Price for making it look like a hammer. Just buy a full uncut shank. I've done that. Makes an incredibly beefy roast. Finnish it a beef braise with veggies.
Ironically no matter how many different ways and cuts of meat i cook, i end up making tacos out of them. Nothing beats beef wrapped in a corn tortilla saturated in a spicy flavorful salsa
As a butcher, I hate this video, doing it in this style is a waste! Beef shank is best for stew! when cut into steaks you slow cook it to render out the bone marrow, enhancing the flavor of the meat and any ingredients you add. That “$80” thors hammer, could feed a family of ten when made as a stew
As a mexican, why would you want to make tacos with this cut of beef? Rather to use it to make caldo de res or something waaaay more tasty that smoked meat tacos (not my stile but gringos go ahead). Seems that everyone is looking to smoke everything, and tbh taco’s aint one of them.
They sell beef shin cheap in the UK. I love it but it's usually in slices on the bone, which adds lots of flavour, it's great in the slow cooker - casseroles, stews, chillis = yum. I'd be a lot less likely to buy it if it was expensive however.
Been saying that for years you are better off using a poor man’s Chuck roast with some beef tallow to finish!! Great video and thank you for spreading facts!!!
Looks good because of her cooking. The meat does have crazy tough connective tissue throughout. Chuck roast will be even more tender, cheaper, and you are paying for meat only instead of meme bone. If you insist on this cut then buy the whole shank. You'll get the meat they cut off from the handle part, and it will be cheaper per pound because it's not a weird meme cut.
I cant eat tongue.....i had a horrific experiance as a kid when my grandmother gave me a tongue sandwich and it was just poking out the edge of the bread like when you poke ur tongue out ur mouth@@Masteralyssa
Once you wrap the meat, the smoker is just a heat source. After wrapping I put the meat in the oven where temp is controlled without any fuss. And.. I have an integrated temperature probe that shuts down the oven once I hit target.🤷
@@leejones3155 yeah I understood that but I guess it didn’t come across, what I meant was it would cook the same. Also, why is it not technically being smoked once it’s covered in foil even if it’s on the smoker? Is it because the smoke isn’t actually touching the meat so it doesn’t get a smoky flavor or something like that?
there aren't enough of them. Thats why they haven't enslaved us yet. They have to get past the 'females don't need males anymore' problem of reproduction. I heard the grays entire civilization is like 2k individuals.
Not a waste. The bone marrows in these are very rich and flavorful. The meat on the shank itself can also get very tender and juicy. Alot of South Americans uses this cut to make alot of great cuisine. Im of Southeast Asian decent, and we love the shank and the bone that comes with it in our Pho broth or beef stew.
@Secret-cj5mx and my point is, it aint much of a waste if u know wat to do with the bone. Its literally one of the cheapest cuts. Even cheaper than Chuck, which is the best substitute
@@Secret-cj5mx Not the same. While you can do cook with other bones the flavor will not be same. Plus, that bone in video can make stew for an family for week!
@@fobija1378 but the meat won’t last for a week, besides you’re overlooking the fact that you can change the flavour of the bone marrow to be just as good as that bones marrow with other ingredients, so you’d still save money and get the same result
You could braise it too, sear the edges crispy and sweat mirepoix, reduce red wine and add some beef/veal stock. It's a little more then this but you get the idea and it'll be juicy and delicious!!
