Learning beef cuts through human muscles
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Date: 2024-10-08
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Comments and reviews: 20
Loroh66
Sprinkling Baking Soda on tough, cheap cuts (1/4 tsp-1/2tsp depending on amount of meat) tenderizes the meat in less than 15 minutes, can be combined with other seasonings and is a great way to cost effectively get in protein that is enjoyable AND cheap. Chinese cuisine is filled with this technique and type ofcooking has been done for decades.
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Sprinkling Baking Soda on tough, cheap cuts (1/4 tsp-1/2tsp depending on amount of meat) tenderizes the meat in less than 15 minutes, can be combined with other seasonings and is a great way to cost effectively get in protein that is enjoyable AND cheap. Chinese cuisine is filled with this technique and type ofcooking has been done for decades.
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beckypennington79
Haven't you are so multifaceted I've watched you for years on cooking and enjoyed it You remind me a little of Alton Brown years ago would inflict science with the art of cooking now I find out that you're into music and of course on you you like to work out just not what I thought much more intense anyway thank you for the video
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Haven't you are so multifaceted I've watched you for years on cooking and enjoyed it You remind me a little of Alton Brown years ago would inflict science with the art of cooking now I find out that you're into music and of course on you you like to work out just not what I thought much more intense anyway thank you for the video
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danielchan7135
Love this. I’m reminded how Julia Child casually identified cuts of meat on the human form. Not consistently; it was all fun trivia while discussing a recipe. I feel this is a good method to understand a cut’s where-and-why, so I’m all for this episode, as well as continuing this practice to identify cuts of meat.
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Love this. I’m reminded how Julia Child casually identified cuts of meat on the human form. Not consistently; it was all fun trivia while discussing a recipe. I feel this is a good method to understand a cut’s where-and-why, so I’m all for this episode, as well as continuing this practice to identify cuts of meat.
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sheilam4964
This is perfect for explaining cuts of beef. Now I know. My favorite cut of beef is eye of the round and now I know which muscle it is and where on the animal it comes from. Mines not too shabby either and for a Carnivore, I'd say its probably well marbled but I'm working on that.
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This is perfect for explaining cuts of beef. Now I know. My favorite cut of beef is eye of the round and now I know which muscle it is and where on the animal it comes from. Mines not too shabby either and for a Carnivore, I'd say its probably well marbled but I'm working on that.
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TheTubecrap
Several of these beef cuts seem to be misidentified. As I've understood it, the beef clod or neck clod is the upper part of the chuck going into the neck. It doesn't involve the upper leg as you referred to it. London broil is typically flank steak, but what do i know
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Several of these beef cuts seem to be misidentified. As I've understood it, the beef clod or neck clod is the upper part of the chuck going into the neck. It doesn't involve the upper leg as you referred to it. London broil is typically flank steak, but what do i know
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kylemoder7550
Thank you Adam, truly, I have been wondering this my whole life and every time I watch a recipe where cuts of beef are mentioned I try to match up what that would correspond to on a human. Content made for me, specifically.
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Thank you Adam, truly, I have been wondering this my whole life and every time I watch a recipe where cuts of beef are mentioned I try to match up what that would correspond to on a human. Content made for me, specifically.
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LENZ5369
Rump and Sirloin are 2 very different cuts -Rump/'Round' is pretty much the butt and Sirloin is from above the hip.
I can' t speak to accuracy of the other cuts; but Sirloin and Rump are my normal 'at home steaks'.
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Rump and Sirloin are 2 very different cuts -Rump/'Round' is pretty much the butt and Sirloin is from above the hip.
I can' t speak to accuracy of the other cuts; but Sirloin and Rump are my normal 'at home steaks'.
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stevef. 8708
Adam, if you ever decide to try a stint at cannibalism, please don’t season the meat with raw cumin! Don’t want it to smell like an inner city subway train in the middle of July, I hope!
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Adam, if you ever decide to try a stint at cannibalism, please don’t season the meat with raw cumin! Don’t want it to smell like an inner city subway train in the middle of July, I hope!
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paulpardee
I clicked on the video to try to learn how beef could possibly cut human muscles. I was intrigued by the possibility and now I'm disappointed to go back to a world where that's not possible
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I clicked on the video to try to learn how beef could possibly cut human muscles. I was intrigued by the possibility and now I'm disappointed to go back to a world where that's not possible
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asad-nd5tf
Quick note - 12: 57 That quad muscle in the middle is not the vastus intermedius. That is the rectus femoris, the vastus intermedius is deep to the muscle (meaning under the rectus femoris.
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Quick note - 12: 57 That quad muscle in the middle is not the vastus intermedius. That is the rectus femoris, the vastus intermedius is deep to the muscle (meaning under the rectus femoris.
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TheGodOfInsanty
what do you think would happen if a body builder went and trained a cow and pumped it full of steroids and did the things body builders do, what do you think the cow would look like
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what do you think would happen if a body builder went and trained a cow and pumped it full of steroids and did the things body builders do, what do you think the cow would look like
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aragusea
This video was made specially for me. I know all the muscles in the human body, but know nothing about the cow's. Would love a more indepth video on this as you explain it so well.
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This video was made specially for me. I know all the muscles in the human body, but know nothing about the cow's. Would love a more indepth video on this as you explain it so well.
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Liveordiebyinches
At 10: 00 exactly the man (the myth the legend) gives you a perfect arm leg comparison.
His chuck is matchin' his hams 2/3 by my guesswork.
Don't skip leg day.
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At 10: 00 exactly the man (the myth the legend) gives you a perfect arm leg comparison.
His chuck is matchin' his hams 2/3 by my guesswork.
Don't skip leg day.
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combatwombat_25
These videos are the methadone to my heroine what was the podcast. I understand why it went away but the knowledge from those episodes made my brain tingle so much.
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These videos are the methadone to my heroine what was the podcast. I understand why it went away but the knowledge from those episodes made my brain tingle so much.
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viktornoren9504
Retired Adam Ragusea content is peak Adam Ragusea content, you just keep making bangers with these videos and I absolutely love the style of your energy lately.
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Retired Adam Ragusea content is peak Adam Ragusea content, you just keep making bangers with these videos and I absolutely love the style of your energy lately.
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leon22081994
The round is this very large and unfortunately very tough and kinda dry area, said Adam Ragusea while pointing at the juiciest part of a human bodybuilder
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The round is this very large and unfortunately very tough and kinda dry area, said Adam Ragusea while pointing at the juiciest part of a human bodybuilder
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3kxi761
Oooh i quite like this video - being able to use my (pretty meagre tbh) art anatomy knowledge and going oh i recognize that muscle! is extremely entertaining
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Oooh i quite like this video - being able to use my (pretty meagre tbh) art anatomy knowledge and going oh i recognize that muscle! is extremely entertaining
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Liveordiebyinches
This guide to cannibalism is going to really shine post-apocalypse.
Make sure to download and save to an enduring media type, like micro-fiche.
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This guide to cannibalism is going to really shine post-apocalypse.
Make sure to download and save to an enduring media type, like micro-fiche.
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diplenski
i remember seeing something about those real jacked kangaroos got too big to support their weight on the tail, and get jacked from walking on all fours
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i remember seeing something about those real jacked kangaroos got too big to support their weight on the tail, and get jacked from walking on all fours
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LoveStallion
I've never in my life thought about which muscles are which on a cow, and I love this.
Can't wait to find out which one is the double chin.
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I've never in my life thought about which muscles are which on a cow, and I love this.
Can't wait to find out which one is the double chin.
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