I found a Steak that's just as good as a New York Strip for HALF THE PRICE
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- čas přidán 23. 03. 2022
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Thank you so much for watching see you on the next video! - Jak na to + styl
there is no food shortage, its price gouging
It's absolutely a shortage. The cabal is purposely engineering one. It's the same thing they did in Bolshevik Russia and Thermidorian France. They only have one playbook.
Get stocked!
They create a shortage to fatten their pockets and to produce panic. Then people buy and pay higher prices. To drive them higher, the trucks can't get through in a timely manner, because the stores claim there is not enough workers.
@@chrisroper2731 You mean fuel prices and wages are not going up? Use your brain fella!
@@joepickett7084 Increased fuel prices and increased wages does not equal a food shortage. Talk about using one's brain!
The food shortage is man made, just like the gas
Mankind causes all the problems. Whats the issue?
The food shortage is corporate made. Corporations found a way to rip off the American people with impunity and blame the pandemic.
Yep and why
@@angelaprater2679 supply/demand, and money is why. Like oil in America at the moment our oil industry have the means to get our oil lower but money is there motivation to leave as is.
I remember when you had less than 300k subs, and now you have 530k. I always thought you deserved more attention and now you're finally getting it. Keep up the amazing work
You definitely are a master. Thanks for the instruction.
PitmasterX delivers as always!
Just finished a great ribeye. Nothing better.
I love this channel. Dutch people rock. AMS is my HUB into Europe and last time we only got to spent 1 day there before out departure heading back to the States. We toured the Stedelijk museum, which was AWESOME! Unfortunately it was way too hot for Amsterdam standards. I think temps reached 36 celsius outside that year and we hated it, so after the museum that was it. Next time though! Please keep up the good work :)
Great job look delicious and you guys are the best 👍
If your looking for a way to expand your steak portfolio I can not recommend a better cut to start with than the Flat Iron. Arguably the second most tender cut of beef available. Flavor packed with plentiful marbling this piece deserves to be tried whenever you have the opportunity. A brief caution, there is a thin strip of tendon running through this cut that can easily be removed or simply eaten around (haven’t you ever picked up a T-Bone).
Eat the tendon it's pure collagen it's not fat. People pay big money for collagen supplements. People throw it away thinking it's not healthy but It's good for hair, skin, bones. It's the 1st part I eat. Even on the T-bone, porterhouse, strip steak. That top corner piece is my 1st mouthful. I been butchering for almost 40 years years ago we called it bubble gum because that's how it chews but I love it.
Nice! I think if you remove the tendons but keep the two parts intact, this is the flat iron steaks...
Looking forward to a new cut!
I haven’t priced them recently because my steak consumption has gone way down in the last two years, so everything is probably at least 25% more now, but flat irons were $10 a pound and NY were around $15 a pound. They have a cut here in the Mexican Carnicerías called the flap steak that is a local favorite around $10 a pound. I’m in New Mexico. I made Beef Bourguinon with 3 lbs of rump roast at $5 per pound this winter and made quite a few of my friends happy. I know it’s not the same as a grilled steak , but in my experience if you want to go down market in beef you need to do a long braise on a roast , either Chuck , rump , or round. Great video guys . I love your wood fired grill with adjustable height rack. I saw some in restaurants in Belgium like that and have always wanted one.
I would rather roast and slice a round roast at med rare or med than to braise it. But either way it's good.
I love a flat iron steak! Can you guys also do a video on hangar steak? It's my current favorite. Cheers!
I roast an entire 7 to 9 kg 'bolar blade' every day at work in Australia. I think you guys might call it a 'shoulder clod'. Its the cheapest and I think the biggest boneless cut of beef. It contains many great muscles that take a little work to seperate, such as the easily recognised 'oyster blade' which you guys call the 'Flat Iron'. I think one of the sought after bits is called the 'Terris Major'. There are 'chuck steaks', 'medallion's, 'centre shoulder' cuts and some really briskety bits on it. Maybe you guys can do a whole smorgasboard platter of the cheapest steaks from this one versatile cheap muscle.
Whoa. This is a super PitMaster PhD level comment. I’d love to see this!
Very expensive with the sunflower oil 🤣🤣. Looks very nice Roel.
De flat iron steak maar dan met de rand vet eraan. Gaaf idee!👍👌🏻
We have what’s called a chuck eye here. It’s hard to find but if you do buy all they have.! It’s fantastic!!! Does have the tendon. We just eat around it. Great flavorful steak!!!
Around Chicago, the flat iron is close to strip and other better cuts in price. They are fully trimmed. Cant be found with the fat cap on them as you used. My experience is they are best when cooked low and slow. Roast with heat no more than 220, preferably lower. Low heat, but not smoked. Done like that, a beautiful, tender steak that beats all others in flavor.
Ohw boy, I am happy that I'm not a vegetarian and that you guy's make these awesome videos 😃
Great job 👏 👍 👌
You will regret that you are not a vegetarian once you are tortured in hell. Hell is waiting for all meat eaters.
You guys are very entertaining. Keep it up. I enjoy your videos not just for the information, but also the entertainment value.
You made it look so yummy 😋 Thanks, Roel.
Put some Waygu tallow on it during the cook..............WOW!!!!!
Roel heeft altijd het leukste speelgoed! 😭
I use the Flat Iron steaks a lot but if you really want to try something amazing get a butcher's cut steak also known as the hanger steak. It is even cheaper and has less trim work needed to make a great steak.
half the price but cutting half away :D
The NY steak off of the hind and the picture you have shown is a ribeye off of the front. Same long piece of meat just the NY is off the hind and ribeye off the front.
Fun to watch... I'm a Subscriber now.
That poor dog just waiting patiently for something to fall on the floor.
man, i love your grill!!! whew! so what you call your steaks, and what roast you get it from?
I have been a meat cutter for over 26 years and chuck shoulders have been smoked like brisket and other pieces for a long time. They are going up because of the demand for cheaper primals
I was buying flat iron steaks for around five dollars a pound they are my favorite steaks. Super tender and full of flavor. Downside is now the price is now around $13-15.99 a pound. I have no clue when it caught on and they jacked up the prices on them.
look up top blade roast at any of your butchers. thats what this comes from
The Flat Iron is a very tasty and satisfying steak. Also called the Cowboy steak. It's close to a Picanha (Coulotte) steak. I just bought some NY Strip and Picanha...I prefer the latter, and it was only 2.99/lb!
Top Blade shoulder steaks, flat iron. What you've got here is a flat iron with fat cap. We used to call them Finger Steaks. I like to cut the smaller end without seaming out tendon about 1 1/2 to 2 " thick for grilling, or thin slice for sandwiches. Seam out on the larger end for portion size flat irons.
It looks like a goose neck round to me , what we used to make roast beef !
The steak showing in the beginning of the video it is NOT strip steak, it is (Delmonico) Ribeye.
Sukadelapjes! When they are for sale I always pick out the package with the most intramuscular fat and thinnest sinew. Cheap tasty steak for the win!
What part of the cow is it
I checked where the flat iron comes from. It looked just like what we here in Australia call the oyster blade. It turns out that’s what it is. Right now, at my local butcher shop, a whole Blade costs more than a whole Sirloin (which is what New York Strip is called here). Blade is the only steak we had growing up because it used to be cheap and because it is a multi-purpose cut that can be grilled or stewed.
It’s one of the cuts commonly referred to as butcher’s cuts because years ago there was no market for them, they went home with the butcher. The outside skirt and flank steak are two others which come to mind. There isn’t a bad one in the bunch. They are great to pan sear.
Those cuts inherently have a great beefy flavor. So long as you cut them correctly before serving, it’s hard to go wrong and I can’t imagine needing to jump through hoops like these guys did.
There aren't any secret cheap beef ideas.
It is a good steak, often tender though not always, we’ve been getting those at 5.99/pound Canadian recently on sale, it’s called “top sirloin” in Canada. Although we can sometimes get “strip loin” the first higher quality steak you have for 5.99-7.99$/pound too, on sale…. I’m actually eating that second cut top sirloin you have there now ironically…
Just cooked 3 on BBQ, bought in COSTCO, tender as can be! 5 for $27 dollars. Inch thick
Blade is from the chuck ( front) of the bovine. Top sirloin is from the hind end. Two different pieces of meat. I aught to know I am a retired 35 year master butcher.
@@beardedtinker9999 interesting good to know, the ones I’ve been buying look EXACTLY like those he had labeled top sirloin cap, maybe they are selling chuck steaks instead, still good👌
It's called `blade`. It becomes flat iron when it is separated and when the supermarket butcher does that for you it becomes triple the price. Like most of the `not so well known` or even `unwanted` cuts prices for blade have steadily gone up for the last few years. I used to be able to get that for like 8 euros the kilo less than 5 years ago, I'm lucky now if I can find it for 14. Still a good deal compared to the so-called luxury cuts but not quite as interesting any more compared to e.g. round steak.
I was reading a report today that Kansas BBQ restaurants telling their customers order anything--but brisket, brisket cost too much.
Las mejores carnes, saludos desde Uruguay
Yup
I agree 100 percent leaving the fat cap on
Thanks for the new drinking game. We call it "INSANE". Every time you say it, well you know what happens. And it's gorgeous!
🤣
@@PITMASTERX is your dog a maremma or a pyrenees?
Pyrenese
You can cut around that tendon in the middle. Most half decent ny strips or t bones have it.
I've never seen "flat iron" steak in any local supermarkets. Is that maybe the same thing as a chuck steak? Sometimes, I have seen some pretty good quality chuck steaks on occasion and they do have that gristle in the middle. But some can be like stew meat as well.
Flat iron has become expensive, at least here in Florida, USA
That's crazy
That’s right! I’m in Florida,USA too and flat iron is as or close to as expensive as NY Strip….it’s crazy!!
Cowboy cut sirloins work pretty good when cooked properly. And they cheaper. If your lucky you can find them "whole" and cut your own steaks and save quite a bit.
I cooked in commercial/restaurant kitchens for about 30 yrs with a few months off here or there. But, cost of beef certainly is high since then..but as said, only gunna get higher. And old cuts that were cheap are now popular because of restaurants using and advertising said cuts.
But if you look you can find deals here and there..I highly suggest trying to buy in butchered cuts if possible. Yes, higher up front investment. But in the long term you can save alot of $$$$. I've bought strips @ 150-200 size depending as well as grade . And also sirloins 78-110 also depending grade& size .
But after triming ( all used. Usually for stocks or reduced for tallow. )
Small parts get used for stroganoff, quesadillas,tacos,chili meat,burgers.. whatever you like really.
Get it now if you see it.
I also recommend a solar genny that can run a stand alone freezer & or fridge.
"Always be prepared"...
If it's possible
Great video! Bad Ass grill. I’m in South East US what would I ask the butcher for to get that same cut you made all your steaks from. I’m new to shopping at my local butcher shop so I’ve had trouble getting exactly what I want.
Publix supermarkets sells flat iron steaks .
Spot on with the veggies but perhaps fish sauce after you make the oil instead of salt.
It's called an upper blade or top blade, it is part of the shoulder. You will have to tell the meat cutter to leave some fat on or they will trim it lean. They will charge you upper blade roast price, 6.99 to 7.99 a lb. Here.
Tasty.
I'm pretty sure he's mentioned it before but can't remember!
That looks delicious but I'm not convinced it saves that much money. At least here in Idaho, once you trim, the price per pound isn't much different. Great video all the same.
I was going to say why not compare to a sirloin cap or Pichana? Not a strip... come to find out its yet again another cut youd get at a steak house not the store ... heres the thing we don't get these cuts often at all for that reason... so a pound for pound cost comparison is quite tuff. That said... I like a strip steak but prefer Angus Pichana as of March 2022 there both 8.00 a pound or so in southeast Nebraska. So the odd cuts are like a fad soon as they catch on just like you said all the same...
@@christopherday210 the flat iron steak is not a fad Christopher! This cut of meat has been out nearly 20 years that I know of. I think I bought my first one in 04-05 at the grocery store and for a few years it was hard to find but since about 2007-8, I have seen it at every grocery store I go to including Walmart but have never bought it there. I don’t buy any meat there. If your not seeing it then ask if they carry it. They do not get a lot of flat irons from a cow so everyone usually sells out quick and up till the past few months, I’ve always been able to buy it for $3.99 pound and less when on sale. Start looking around man, your stores either may not carry it yet or they just sellout before you get there but for the price difference, it’s worth trying.
No, it’s not a ribeye but it’s 100 times better than that tough NY Strip everyone thinks is the bees knees!! Good luck man and enjoy!
Oh, while your searching, try and find what is called the Denver Cut! It’s similar to the flat iron and much better than the strip but much cheaper than a strip also.
@@1982MCI will do thanx. All I ment is once something becomes popular price goes up at least round here...
That's interesting. Here in Nebraska, strip is about $10/lb where flat iron is usually $13+.
@@gregpeabody8536 what part of Nebraska? And down here by the Kansas line 7.50 to 8 for strip is common least till they raise gas again wich could be anyday.... flat iron tho I can't find even as far north as Lincoln... so I'll take your word on the price.
So what was this cut called?
@Pitmaster X is your dog a maremma or a pyrenees?
On a Sunday? EVERYDAY!
Divni su vam roštilji
Who are you calling a Beech?😆 I’ve gotta try this it looks delicious!!!!
Try to find some Denver Steaks.
I think what we all really want to know is this... did the floofy white puppers get to have a piece or two of steak?
Another cheaper but good cut is Chuck eye.
That sunflower oil alone is gonna offset the price in a few months hehe
Flat iron around here are more expensive.
try a hanger steak.
Sukade....altijd goed op welke manier dan ook
Been buying flat iron steaks for years. Now they are 3X what I was paying a year ago.
Chuck roast!!
That tendon is a deal breaker.
Well now in 2022 Bacon 10.00 a pound a small pork roast was 7 to 8 dollars is now 22 dollars. And Chuck Roast shot up 27.00.
My dad is a meat cutter and he sells a ton of flat iron steaks. I actually prefer this cut of meat over the others now. Just cant go wrong with it.
Flatiron, Chuck, shoulder, whatever you call it for me is the best compromise, Round steak is the most attractive but the worst, tough, chewy, no taste, Filet mignon. tender but low on taste, high on price. I like my steak to have a little fight. Ribeye gives good flavor so are T-bone from NY down thru Porterhouse are OK for special occasion. Two cuts I like are the skirt (Diaphragm) and the Hump of the Brahman steers.
It's the blade of the shoulder and the 1st steak you held up is a bnls. Ribeye not a strip stk.
I've been eating Flat Iron steaks, when I could get them for about 50 years. Don't worry about that sinue in the middle because it is the type that turns to a jelly like consistency when they are cooked. The silver connective tissue does need to be cut off because it would be very tough to chew. The Flat Iron is taken from one side of the "7-bone" in the middle of the Chuck, which most believe is one of the toughest pieces on the animal. The other side of that 7-bone is a piece called the "Jewish Filet". It is tougher than is the flat iron, but not by much.
Personally I don't leave that much fat on our steaks, and as for that steak he pulled up to show what a New-York steak looks like when raw, the major problem is, that piece of meat is not Choice or Prime, because there is literally no marbling in that steak as opposed to him implying that it was well marbled. I'll guarantee you that NY steak will be very tough and hard to enjoy because without much fat marbling the flavor will be compromised unless you eat bites of fat surround the steak.
The problem these days, is that it will be difficult to find a butcher shop who will cut that out of a prime or choice rated Chuck, even when ordered, because it is difficult to market what is left of the chuck other than as stew meat or ground meat, which means that doing so may cost the shop profits if the Flat Iron doesn't make up for that loss with its increased price.
I love flat iron but you don't need the fat cap to have it juicy. Just cut out the tendons and fat cap. Slice it on a bias and you are good. US flat irons are even bigger and you can have a solid inch thick steak. I will never understand why you don't season before.
Well, this cut of meats price just went up
well we shall see in several mths about food shortages
Nothing beats a medium rare rib-eye ...
$7 a lb for flatiron is crazy. Big city steak buyers have been getting ripped off for a long time and it's gonna get a lot worse. Too many food shows with how to make cheap cuts taste good and suddenly there's huge demand for the old throwaway cuts. Happens all the time.
Yes like fajita was 3.50 now 14.00+😝have ribeye at Kroger 4.77lb sale😋
that was a rib eye not strip I love the blade. second most tender piece on the cow
The dog is like "Damn! Can't a loyal bitch get a couple of morsels of low grade beef?!"
I have to! Its called Angus Chuck Roast! All i did was, press down into the middle of the roast to make sure there no hard gristle when at the store. Then take the roast home and cut it into halve! l Left some fat on it. Each slice is 3" thick and size of a dinner plate ~ Threw it on the pit. WHAT A STEAK! That was 2 HUGE STEAKS for 15 bucks! The texture was between a New York Strip and a RIBEYE YUM, it just went back and forth to each bit ~ No its a Ribeye! No its a strip! he hee WRONG ITS A ROAST ~ The char fat on the side was DELICIOUS !
This is all counter to what I was taught in my Ag classes. Grass fed has a yellow tint and off taste. A working muscle is tough and chewy. You want grain fed. Hands down prime. Well marbled. Make mine a rib eye.
Do you mean the flesh has a yellow tint? I do know the fat on a female animal is yellow. Learned that while getting butchering info.
@@darlin1951 : No. And I never heard that. I was in FFA. We raised cattle. I had a white faced Hereford that more acted a puppy dog. When he was butchered my Dad bought a side. I vowed to never consume him. But I was tricked...it was soo good,well I never kept my vow. It was fed out with a heavy molasses feed that contained whole almond fruit, alfalfa pellets, rolled oats...and a molasses mixed pellet. The taste was ethereal. And I do not kid.
Beef tenderloin out here is even more expensive than ny strips majority of the time
What if u cut the steaks with the grain so the final cut is against the grain, much like picanha
Just out of curiosity where is this guy from?
The Netherlands
Is this the sukade? Cheap steak is good from Monday till Friday..and expensive steak fore te weekend😎.
Are you really going veagan? I did it one month..and it was bad..but you ghet creative with grilling veggies
I like A-1 steak sauce no matter what.
A1 is great with everything!!!!!
Im sorry. Are you saying that you just discovered the flat iron steak???
Topblade.
So I can ask for “ whole flat iron steak” and they’d give me that huge piece?
If that's a flat iron steak, then that's the same thing as a piece of beef they call The butchers cut. And I've seen videos and which people pull out forks and they can cut that beef with a fork and they don't even need a knife.
Some places you will ask for a whole top blade
if you buy the whole cow you can have what ever cut you want lol
I like Chuck Eye; half the price of Ribeye; just as flavorful in my opinion. Hard to find it though.
we gave up steaks last month.
i want to come eat withu when cn i come please?
Do some emu
Whear is the saving's your still paying $15 a pound for fat.!!
If you want to see this cut of meat that's been cooked and you can cut it with a fork then you have to see a video called butcher's cut, or butcher steak. It's about 9 minutes long. A CZcamsr is a guy named food wishes. He will show you exactly how to trim this and it is a pain in the butt, however the end product is well worth it. He also cuts up the trimmings and makes a pan sauce out of it that looks fantastic. At the very end of this video he actually takes a fork to one of the pieces and he cuts it and it goes right through. Most people still don't know about butchers cut flat iron etc and I've never seen this cut in my grocery store. I have a feeling the only place that you can get it is go to the butcher shop. Hey pitmaster x,, since the price of brisket is through the roof why don't you take one of those big cuts of flat iron and treat it like a brisket. There will be a tough piece of sinew in the middle of it that you can always eat around after it's been cooked. Brisket is very tough and flat iron is about as juicy and tender as it gets. I would love to see you treating that cut of meat like it was a brisket and just go low and slow for about 12 hours. 👍🏼👍🏼👍🏼😁😁😁
butcher steak is called hanger steak.
If it is just as good as a New York Strip then, it IS a New York Strip.
Thanks all to Brandon
Was that beyond sausage??? Or beyond swantzes ?? I'm not surre what i seen. ...