Every Cut of Beef! (Almost) Basics with Babish
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Date: 2020-08-18
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Comments and reviews: 10
Kayleigh
Im a vegetarian, Ill probably never eat meat again in my life, so I dont really know why I watched this video but it was super interesting and my partner does eat meat (his sister runs a cattle farm here in the U. K. lol) I really liked the message at the end that if you care about the welfare of the animals and the quality of the meat, but you cant get ahold of more than whatever they put on the shelves at the supermarket, its probably better to just not eat the meat. At least I know what to look for if I ever want to buy my partner a steak haha.
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Im a vegetarian, Ill probably never eat meat again in my life, so I dont really know why I watched this video but it was super interesting and my partner does eat meat (his sister runs a cattle farm here in the U. K. lol) I really liked the message at the end that if you care about the welfare of the animals and the quality of the meat, but you cant get ahold of more than whatever they put on the shelves at the supermarket, its probably better to just not eat the meat. At least I know what to look for if I ever want to buy my partner a steak haha.
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Jeffrey
I wish butchery would revive from the lost art it currently is. No joke, I go to my local chain grocer: No beef bones, they don't even butcher their own stuff, no Teres Major, no flat iron, no flank steak, no hanger steak, so much of the meat has no bone (meaning no marrow either, and the meat is largely butchered very poorly. No English cut for the short ribs either.
Seriously, screw concentrated animal operations. Give me small farms and grass-fed, private ops any day of the week.
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I wish butchery would revive from the lost art it currently is. No joke, I go to my local chain grocer: No beef bones, they don't even butcher their own stuff, no Teres Major, no flat iron, no flank steak, no hanger steak, so much of the meat has no bone (meaning no marrow either, and the meat is largely butchered very poorly. No English cut for the short ribs either.
Seriously, screw concentrated animal operations. Give me small farms and grass-fed, private ops any day of the week.
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Phoenix
I don't know why people shame people, or poke fun at people for eating well done, or those ranges of cookedness for cuts of meat, and the like, because what tastes good for you, and someone else is based on personal opinion, which is so subjective.
So if someone finds a way to make a flavorful cut of meat edible/enjoyable chew/texture wise for themselves, why can't they eat it however they enjoy it most, and just not ballbust them etc?
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I don't know why people shame people, or poke fun at people for eating well done, or those ranges of cookedness for cuts of meat, and the like, because what tastes good for you, and someone else is based on personal opinion, which is so subjective.
So if someone finds a way to make a flavorful cut of meat edible/enjoyable chew/texture wise for themselves, why can't they eat it however they enjoy it most, and just not ballbust them etc?
reply
Add
Another note about grass fed beef. If it comes from Australia, it's likely to taste like cardboard. Spinifex (the primary wild grass in Australia) has extremely low nutritional content. Since cows aren't evolved to eat spinifex like kangaroos are, they extract all the nutrients just living and don't store them, which means they don't gain flavor.
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Another note about grass fed beef. If it comes from Australia, it's likely to taste like cardboard. Spinifex (the primary wild grass in Australia) has extremely low nutritional content. Since cows aren't evolved to eat spinifex like kangaroos are, they extract all the nutrients just living and don't store them, which means they don't gain flavor.
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Erica
I grew up eating tri-tip sandwiches in California and I could never find it when we moved to Missouri. I had no idea it was so specific to CA, it explains a lot!
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I grew up eating tri-tip sandwiches in California and I could never find it when we moved to Missouri. I had no idea it was so specific to CA, it explains a lot!
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Stephen
Love the content, but the music is a bit loud and distracting. No problem with background music to maybe clean up background noise, but to me it was too much.
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Love the content, but the music is a bit loud and distracting. No problem with background music to maybe clean up background noise, but to me it was too much.
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TechnicalJon
Definitely learned a lot - thanks! I'm curious, what is the name of the slow jazz piano and sax backing tracks you used here?
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Definitely learned a lot - thanks! I'm curious, what is the name of the slow jazz piano and sax backing tracks you used here?
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kenny
I learned a lot from this video. The only thing that I got distracted by was some of the music because it was talking over you two.
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I learned a lot from this video. The only thing that I got distracted by was some of the music because it was talking over you two.
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Yan
Am I the only one who loves his steak well done or medium-well done. Sorry but I don't need to have my steak look at me and moo at me
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Am I the only one who loves his steak well done or medium-well done. Sorry but I don't need to have my steak look at me and moo at me
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Valentino
Excellent video, very instructional but the background music it is to loud, which make annoying to see, listen and understand.
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Excellent video, very instructional but the background music it is to loud, which make annoying to see, listen and understand.
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