Pat LaFrieda Demonstrates How Meat is Graded and What to Look for When Choosing USDA Meat
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- čas přidán 6. 09. 2024
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Pat LaFrieda Jr. was dubbed "the magician of meat" by New York Magazine. He is a third-generation butcher and the CEO of Pat LaFrieda Meat Purveyors. LaFrieda supplies meat to more than 500 of the most renowned restaurants in New York City (Minetta Tavern, Butter) and has more than 1000 customers nationally (Shake Shack).
In this video, Pat Jr. explains how to find and choose USDA graded meats. He explains the USDA establishment number, and how one can trace their meat back to the processor.
USDA grades Utility, Select, Choice, and Prime are explained as well as Japanese-style Wagyu. Specialty butcher shops often have USDA Prime, whereas larger grocery chains rarely have Prime grade beef. With different grades of beef, there are also different ways to cook the meat to bring out its best characteristics.
Pat Jr. also breaks down definitions like "grass fed" or "corn finished", and enlightens us all about steer. If you'd like to see how Pat Jr. cuts a specific steak (skirt, New York, flat iron, hanger, etc.) watch the entire at skl.sh/yt-patla....
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3:20 your description of Kobe and Wagyu is wrong. Real “Kobe” beef is in fact Wagyu that originates from Kobe Japan.
Unfortunately the name “Kobe” has been ripped off and put on non Wagyu meat products.
There are also some version of America Wagyu which use actual imported Japanese pure bread cattle. And then there are other variants of Wagyu which can be a mix between a Wagyu and Angus cow.
Beyond that, you get into different grades of Wagyu with B through A, Wagyu A5 being the highest grade and best level of intramuscular fat. Also the fat within Wagyu beef has a different flavor and more buttery texture than that of other types of meat.
The internet butcher hath spoken, expert of Japanese pure "bread" cattle, both sliced white and sourdough.
Yomikoo the dudes right about it though
@let us prey the internet butcher union hath come in full force, all two of them lolol srsly gaiz slicing Spam is not butchering k
Ben is right. How did lafreida screw that up
This is called “ I’m getting folks atención “ C’mon guys keep up, lots of meat orden coming your way. Fact-check un-important.
I watch this while eating my ramen noodles to pretend like I'm eating steak. Ah college.
RudeGamer imagine you eating mre
jack liang fuck MRE's
I'm cooking this in college. So I don't see what is stopping you.
Don't tell my techer why I'm skipping.
Kraft dinner A bud.
Yep, my college years myself. Ramen with broccoli back in the day
Stop confusing everyone about Wagyu! All it means is Japanese cow. Kobe is wagyu, miyazaki is wagyu, there just regions of where the wagyu cows come from.
Thanks!!! One thing you can expound on that will help everyone a lot: There can be a wide gap or narrow gap between choice and prime. Sometimes you can can find a choice steak that could almost be graded prime, and a prime steak that could almost be graded choice. There's a huge difference in choice steaks. I have eaten some that melt in your mouth, and others that were chewy or had hidden gristle. (USDA marked and bought at the same national chain store!)
Pasture raised steer have a darker meat with a little bit of a grass taste. Its different and takes some "getting use to". For health reasons it's worth it.
Finished by corn, the sugars and carbs created by corn in a minimum movement tipe pen, corral, usually in the winter months pack's on the fat!
like me and my doritos
Thanks Mr La Frieda!! As a former restrauteur, I wish I had had access to your excellent product. I know this video is not new, but people need to see it for it's value in selecting good beef. A great steak can be a really memorable experience, and you have given that to so many people. Thank you!
Costco has prime beef. It is around $15 a pound in Florida 6/2019. You can drop a fork through it. They are the only steaks we buy.
My man. Exactly what I commented.
Prime beef at costco is not from angus beef. I use to but it all the time but not anymore
It's good but not aged and blade tenderized so eh kinda leaves something to be desired
100% agree. Costco prime grade, is the best around here.
Great job explaining corn fed vs. grass fed. And he is right about corn farmers being right next to beef producers. In Nebraska this is a very sustainable and efficient circle that happens all around me. I know this well because I grow corn, raise beef and am a butcher.
Wow, the trifecta....or, as my friends in Canada say, "a hat trick"!
Interesting about the Corn finishing. I see "grass fed" in the grocery store and found the same thing, it just doesn't taste anywhere near as good. I thought it would be better the way they marketed it, but nope. Love the corn fed beef.
Thanks for this video. It is really straightforward and informative. Every time I go shop for meat, I see "grass fed" beef being sold for TWICE the price as other cuts, and I've never been curious about buying them, because they simply didn't have the marbling that the other meat did. This video explains why.
Grass fed/finished is leaner and much higher in omega 3. Grain fed/finished is fattier and much higher in omega 6. Grass fed/finished is healthier but it is a different taste that some are not accustomed to.
In the country I live in a buy an entire beef tenderloin every week. The issue is that they pack it in plastic bag and once you pick the one you want they cut it up for you. How can you tell before cutting into it if its Prime? In 3 years I've purchased one prime and the rest Select.
I bet you could tell based on the color look for a lighter red 30+months old is going to be dark red
Stop & Shop now has USDA Prime dry-aged steaks at the butcher window. They are amazing. Cost is about $25-$28 per pound.
Ouch!
me rich. me no care!
This is a great video, aimed at politely and respectfully de-bunking some inaccuracies about beef. Thank you.
definitely an informative video BUT... way to confused more people about wagyu... so, allow me to get this straight:
1. wagyu = japanese beef (kobe [is a prefecture in japan] produces "kobe beef", which is a type of wagyu. therefore, its also considered as "wagyu")
*note* not all wagyu = kobe
2. american wagyu = wagyu raised in america - could be 100% wagyu AND raised in the states OR angus or wtv cow mixed with wagyu raised in american
*note* as long as the cows related to some wagyu then producers can brand it as american wagyu
3. american kobe = kobe raised in US or kobe mixed with other breed raised in US
producers like using the term "wagyu" and "kobe" to essentially 'trick' and 'confuse' people to make big bucks while having the buyers think that theyre getting a fair price or even a steal.
*note* just because it says american wagyu or american kobe, it doesnt guarantee that the beef will have better marbling than USDA prime (BMS 4-5 [beef marbling score] - A5 being BMS of 8+ (essentially the best graded wagyu and most kobe)
So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo
So no, there is no "american kobe", as the standard for kobe in particular is the strain of wagyu raised in Hyogo. "American Kobe" is wagyu.
You are right about all kobe being wagyu, but not all wagyu being kobe... but the american kobe term is simply wrong.
i did mention that not all wagyu = kobe - under #1 in the *note*.
i mean, you can get technical with the proper terminologies so in terms of whether "american kobe" is proper or not, its definitely arguable. that being said, i dont think im qualified to make any statements except give my opinions so if u disagree then so be it lol... anyway, "american kobe" is a brand of meat, which is either american cow with kobe cow dna or kobe cow raised in america. like, you can come up with a different category for this breed but i feel like naming it what it is makes sense. however, they do need to clarify that title because its extremely misleading. lots of people will think theyre getting the real kobe beef while theyre getting the down grade version of it... BUT not all american kobe or american wagyu are worse (in my opinion) than kobe or wagyu beef.
anyway... i personally like checking the BMS of the beef more than the title because its the grading of the beef that matters more than the title its given. ex. A5 = bms of 8+ and prime = 4-5 (but bms of 3-8 for prime is more accurate since you can find so many choice or select grade in the prime section in butcher shops! but then again, you can find some really good quality prime too - bms 5+).
*note* japan has extremely strict grading system where only the best can be the best... no way around it... while the usda seems to have a much lower standard and less strict supervision.
grade comparison picture:
insights.looloo.com/wp-content/uploads/2014/04/beef-marbling-systems.png
article on different grading:
insights.looloo.com/steaks-101-learn-different-grades-of-beef/#
Well said, Koo Bubu.
@@CGoody5642 Not quite, but mostly. The breed, Tajima, is the most common breed in Japan. Kobe is Tajima meeting standards for marbling and meat quality that was raised and butchered in Kobe. So the breed is not special, where it is raised is, and by definition could not be in America as you correctly inferred.
@@DS-gk4vo appreciate the more detailed information.
Some places are selling utility as select or choice. I rarely see choice grade kind of intermuscular fat in grocery store meat.
Thank you on the grass versus grain/corn finish. Grass finished steers suck for steaks and roasts. Just make them all hamburger.
I've had some fantastic chuck eye steaks that were grass fed. I do agree that on average, your grain fed steak will be more tender though.
I've just learned something new today!
Thanks for passing on your knowledge of beef/steer to us. Thanks.
I can tell you from experience the best beef, Pork, turkey, duck, chicken is milk fed and corn finished, my Brother had a farmette, my Sister in Law raised their on meat, but she kept goats and milked the goats and couldn't use all the goat milk for drinking and cooking, so she fed all the animals they were raising for slaughtering goats milk. That was the BEST EATING EVER!!!
Wagyu is the cattle, Kobe is the region. All Kobe is Wagyu, but not all Wagyu is Kobe. Only 9 licensed sellers of true Kobe in the US. Australian Wagyu bms#7 is an amazing piece of beef. Japanese A5 Wagyu is the second best piece of beef I've ever had. The absolute best piece of beef I've ever had, hands down is the Matsusaka.
This was an amazing insight. Going to be looking much differently at beef from now on, that's for sure. Looking forward to putting some of this new knowledge to the test.
Costco has amazing steak including Prime for low prices
just remember if it doesn't have a certified USDA sticker and number its not necessarily real. Its a weird greyzone it seems....
@@TripleAstyle1 if you look at it you can tell if it's a lie
Costco's prime is blade tenderized and that's unnecessary.
@@willyshep6796 it is if you're serving up super chewy, "juice" injected, bulk sale warehouse meats.
I agree that a full 12 oz, A5 grade wagyu rib eye would probably be too much to handle for the traditional palate. However, I can eat an "American wagyu" 16oz rib eye any Saturday night, no issues. Wha's the difference compared to prime? Delicious buttery flavor and super soft consistency. It is way better than prime grade. I don't mind paying twice as much per pound than prime. My family loves their American wagyu inside skirts (they don't like the "liver" flavor of the outside skirt). My local grocery store carries American wagyu finger ribs every now an then, also delicious. Bottom line: with American wagyu you are paying more than prime for an enhanced buttery taste and reliable meat softness. You only live once, so what the heck.
Just a quick comment. Maybe made earlier but wa-shoku is Japanese for western food, therefore wa-gyu is western beef gyu meaning - beef. But I have a question, why is there only 4% of prime on the market? But as I type, I believe you are stating that in that to create that much beef for the market , especially the prime would be taxing and expense and many people may not be able it in the first place with other grass fed leaner beef which with cooking styles people can afford the cheaper if you will, more tolerant, not exposed to well cut beef and even when they are, they cant tell that much about the beef. Great 9 minutes of information. Some of the best I’ve heard compared to others trying to talk about pure cooking and preparation.
wakoku is japan washoku is japanese food
western food is yoshoku so if you wanted to say western beef it would be yogyu. Just like i said before I think american beef should be labeled beigyu just as america is beikoku to differentiate. i hope the term catches on.
Time and time again, I have purchased choice grade porterhouse Angus steaks that have more marbling than a prime steak, so why should I pay double for prime with less marbling ? Prime isn't hard to get, so I don't get that part. I buy the well marbled choice grade, unwrap it, and let it age gracefully in my refrigerator until it changes color. If a store doesn't have well marbled choice grade steaks in stock at the time I'm shopping, then I don't buy one until it does, then I stock up on them. I never have to ask myself why didn't I buy prime.
Thank YOU SOOO Much!~ Finally, someone who knows what they are talking about!!
Standard, and commercial come between choice and utility.
I think PLF is wrong on grass fed vs corn fed cattle. People will choose corn fed over grassfed because they are not used to *stronger* flavor one gets from grass fed. The way it is questioned as well is important. It's important to first ask (I've been dozens of these sorts of blind taste tests) is: can you tell the difference. What is grass fed, what is corn fed? Of this half the people get it correct. Secondly, we serve TWO kinds of cuts. A sort of market steak like the NY Strip or Rib Cap he did in the video AND either flank, sirloin or hanger steak. Pat...most people take the grass fed steak! Try the test. The *cut* of meat is important because leaner cuts have more "beefier" flavors than the well marbled cuts. In this grass fed always beats the corn fed...the flavors are almost by definition stronger and better than the corn fed..in leaner cuts! I prefer a corn fed prime rib than to a grass fed one any day. But never, ever, with flanks, sirloins, top-round/tri-tip or hanger steaks!
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On the Wagy vs Prime debate. This is one area I agree with PLF on (besides his overall laying out the USDA grades). The Japanese eat 1/4 thick steaks (but they do make it rare oddly) and it's amazing. But I've had once a very expensive Kobe, Japanese breads, hi fat content US style rib steak and it simply wasn't that good. Too much fat, not enough beef flavor. So I thought that point was well taken.
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Lastly, the way one can tell a grass fed cow/cattle/steer is grass fed is if it is FINISHED with grass, not corn. How to know? The color of the fat is never white, it's a dull yellow. Don't be fooled. ALWAYS ask the pervayor if the beef is grass *finished*. If it's not, you get worst of both worlds and not the best.
I got a great pre packed La Frieda sirloin at Amazon market for like 7.50 for 8 ounce. Had great marbling and texture.
Some of the best meals I've had at restaurants were with meats supplied by LaFrieda. I once ordered a $16 open face steak sandwich at a diner. It seemed expensive for "diner quality." It was one of the best steaks I've ever had and certainly the best steak sandwich. I later found out it was LaFrieda.
Wow great information for a home cook like myself. Thanks so much Pat for sharing. Here in the Bronx where I live most of the Butcher shops are dying out and there are a lot of smaller chain supermarkets popping up, very few with a butcher counter and if they do have one, very, minimal choices in meat selection. I would have to travel to Manhattan or all the way to Hunts Point to find these specialty cuts and that's out of my way.
Kobe is a brand of Waygu in Japan. Waygu is the breed of cattle native to Japan. American Waygu is just Japanese cattle raised in america. The breeds are actually quite different than american or angus cattle.
There are four major breeds and about 30 sub breeds or prefecture types in the Japanese breeds (collectively known as wa gyu), but otherwise yes, exactly.
Very educational. Knowing that's going into my mouth is important.
I enjoyed this until they got to the last steak and didn’t know about the “Japanese” style cut. Wagyu are the breeds and Kobe is the city in Japan. Wagyu is raised all over now. US, Canada, Australia. We get miyazaki wagyu in our restaurant and it is unreal.
At the end I thought it would end, "....these are the things I look for. And this is how I select my friends."
haha
saying that cows prefer corn therefore it's healthy for them is like saying "Well I prefer to eat candies everyday so it's healthy for me!"
Yan Bubbles but do u know that our human body cannot process corn? What u think that means?
@@THEREAL_GZUS it's mostly fiber, our stomach isn't made for that
Wagyu is Japanese Beef in general (it can be from Japan, Australia, USA etc., but it's the Japanese race of beef). Kobe Beef is just beef from the place called Kobe.
Thanks
The Price Chopper/Market 32 beef buyers must be ad knowledgeable as you because their CAB choice steaks are real close to prime but not. And they have some really good butchers at their stores
My Kroger meat is at best Select....just looking at what's in front of Pat and what I see in the store.
We just ordered his burgers! Some of the best burgers we have ever had!!!!!
wagyu is the race of the cattle, the difference between kobe and wagyu is that the kobe comes from that zone from the kobe prefecture in japan and its traceable
As a beef producer i would like to correct the information regarding the use of steer not cows.... Beef Cows are used to produce a calf... Breeding stock , typically Dairy Bovine would be utilized to milk. Cargill a large beef processor utilizes Cull Cows (female cattle no longer productive to the Grower)and bulls for Ground beef and may add additional suet to create the desired blend 80/20. Etc , female cattle who have had a calf are called cows, females who have not had a calf are called heifers. Slaughter Heifers are utilized the same as steer and since most butcher recieve either boxed primal or hanging half carcass you would not beable to tell the difference. Great job on describing the steaks grading but leave the producer info to the producer so as information will not be misleading
Wagyu is a term for a high quality, high fat beef, from 4 certain Japanese cattle breeds. It can be from Japan, America or anywhere you please. Kobe would designate that it's Wagyu specifically from Kobe, a city in Japan know for it's waygu
a good grass finished steak is better than grain finished. a few generations of cafo meat has obscured american taste. cooking technique is slightly different for grass finished, yields tender meat and a tastier fat. fat on grain finished can often be rubbery vs a properly cooked grass finished the fast almost melts in the mouth.
I heard that the intramuscular fat in Wagyu is the healthy fat, like mono and polyunsaturated fats. And generally, fats aren't such a problem, sugars are much worse, so I guess eating a prime USDA every day, even though it would be very expensive, it won't be probably as bad as drinking 3 Cokes a day. But lovely video, thank you for your explanation, it was exactly something I was looking for. Can I ask - is it possible to marble Angus the same way as Wagyu? Because I heard original Japanese Kobe is just kept indoors for majority of it's life and grain fed at least 600 days, cattle gets massaged because of muscle problems resulting from having barely any movement... I mean, if I fed Angus with grain for a long time, would it marble just as well or is the difference deeper in genetics? Thank you!
Wish they put those numbers on the package the consumer was buying say at kroger,public's, giant eagle ,and so on.
8:20 They can digest an ear of corn. Lol. It's actually a treat for them. It's like candy. Go to a rancher near you and hand feed cows ears of corn. It's fun. You can collect ears of corn for free if the rancher has a recently combined/harvested corn field there will be ears on the ground.
The problem is that these days the choice steak has downgraded to level of the select cut.
Yes, you really have to ask the question because "Choice" grade seems to be less strict than it had been. I see choice that looks like select and I've seen prime that looks like choice many times at Costco and in a few butcher shops. One thing with LaFrieda however, I really doubt that will happen. They can't get away with that with their customer base. Depending on your location, Stater Bros grocery store who has a meat/live butcher dept. only sell select beef. I'm amazed in how many customers buy that grade as it carries little value like a choice grade does. We simply look at the supply when we're shopping and if the marbling isn't there and looking acceptable, we simply don't buy it that day. Just about all meat buyers inspect the beef before they purchase it for their customers, not all do but many, so should we. It needs to be the same in a store or a butcher or they will continue to try selling the junk.
This is 100% true, Choice is not nearly as good as it use to be.
Choice looks like utility now
You are right. I stay away from most of the grocery stores that carry USDA "Choice" as it really is the older Select grade. Any you can tell by the size of the steaks and muscle fibers they are not Angus cattle. These days I only buy Certified Angus Beef (CAB) in Choice grade and even then sometimes they can be a low Choice grade (which is typically when they go on sale). I don't recall ever seeing CAB Prime steaks anywhere around here, but I know they do sell it. Not sure why the USDA lowered their standards, maybe pressure from the cattlemen's association?
Time and time again, I have purchased choice grade porterhouse Angus steaks that have more marbling than a prime steak, so why should I pay double for prime with less marbling ? Prime isn't hard to get, so I don't get that part. I buy the well marbled choice grade, unwrap it, and let it age gracefully in my refrigerator until it changes color. If a store doesn't have well marbled choice grade steaks in stock at the time I'm shopping, then I don't buy one until it does, then I stock up on them. I never have to ask myself why didn't I buy prime.
Costco sells Prime ribeye for about $18 per pound, Choice goes for about $10 but you have to buy them in 3 pound packages. Sometimes Ralph’s/Kroger sells Choice for $4.77 on sale. That Japanese cut goes for about $99 or more per pound at specialty butchers, that to me is too much money. Good beef steak is not cheap and unfortunately, the cost does not tend go lower outside the USA.
Not only steers, heifers too are a common source of beef steaks in the US.
I just realized how little I know again. Thank you so much for your time and incredible knowledge.
Canada grades vs. American , what is the difference Pat?
God Bless the cattle farmer
Are the huge chunks of fat around the edge of choice any worse in quality than the intramuscular fat on prime?
An eye opener - many thanks!
select still needs flavor added to it prime rib and ribeye are the same meat plus delmonicos r too.
There is an abundance of incorrect information in this video:
USDA Prime represents 1.8%, so approximately 2%, not 4%.
bit.ly/zHTWBB
Also, "Wagyu" translates to "Japanese cow." There are four breeds of Japanese beef cattle that are considered "Wagyu." In America, there are American cattle, primarily Angus, that are crossbred with Wagyu as well as purebred Wagyu registered with the American Wagyu Association.
Wagyu is called Wagyu in Japan as well
How d'you mean - as in 'Morris G'raaaahrzh?'
+Boondock Saint Okay. You got me on that one. You made me laugh. Shame on you.
I think Wagyu is the Type of Cow, like Angus and Hereford. and Kobe is Wagyu that came out from only in Kobe, Japan.
Wa-gyu means Japanese beef, because wa means japan in japanese.
The Sun Will Rise Again i hate when americans try to make things theirs, wagyu is a name of a type of cows, and he made it a meat style that is made in America?!, that is not professional at all of him.
You nailed it my friend. Only one observation though. That piece of Wagyu beef looks to be grown in the USA as it is not as fatty as are those same beef grown in Japan. Kobe is a town, but yet everyone refers to that beef by its home name, Kobe not by its animal designation name which is Wagyu. We need to help everyone who is working with that style of meat to call it by its name, like calling Angus an Angus, and not using KOBE to describe Wagyu Thanks
"You just cant eat much of it, it's so heavy". Challenge accepted sir
Eating grass fed beef is an experience. Grade applies, obviously, but preference would easily split the room between the two types.
My local grocer carries Certified Black Angus and have told me that it isn't graded as choice or prime - just CBA. So does that mean CBA is always going to be Choice or Prime? Also, if beef is labeled as Certified Grass Fed according to AGA standards, does that mean that it's finished on grass AND is over 30 months old at harvest?
Why don't you just google the Angus Associations standards that they list on their website quite clearly and accessibly.
Sir, You are the God of Meat
The man is knowledgeable
Thanks for debunking the grass fed nonsense. I've always preferred corn finished beef.
Where would Hanwoo place on this list?
People tell me I am unhealthy because during the 3 summer months in Sweden I eat 1 beef a day on average, some times 2 a day just because I like grilling. They can go and shove a carrot upp their behind. This is life.
Beaf is the most nutrient dense meat you can eat especially if it's grass fed grass finished. I eat steak about 3 times a week and i feal great after eating it.
Damn I didn’t realize that meat could be analyzed like that, I usually look at a steak to make sure it’s not green or anything of that type, then I look at the price. I did know I was doing it wrong because they all look alike to me.
I don't like "grass fed" beef either. I'm about to test his comment about eating a whole steak that is Wagyu. Something tells me I'll like it just fine!
When I was a buyer for a hotel and restaurant supplier in Detroit we sometimes bought USDA choice heifers -and steers? cid:B6530ACA4BF-47C2-887C-1CA44341823A
That was very helpful. Thank you. My Shop Rite offers what is labeled USDA Prime. I want sure if there were different grades of Prime.
No there are not, but the Prime grade means very little now as the USDA has no funding and regulation changes made grades more permissible than they used to be. So some Prime may look like it has no marbling and some may look pink. However, outside of the USDA, the meat industry (well industries, because most countries have their own) have much more specific and reliable ratings than the USDA. Top grade in US is something like A6. It's a bit more complicated in Japan, with a much greater range of high end ratings, but not quite as much a difference in the sub Prime range.
Pat, Jr. is amazingly knowledgeable and his videos, this one in particular are so informative that they are entertaining as well as educational. Thanks for the great tips.
Very informative. I could really not give a shit about how my steak leaves a carbon footprint. I've accepted the fact that I'm at the top of the food chain.
Consider this, douche bag - when the carbon footprint eradicates all life on earth except cockroachs, you will be part of the maggot food chain.
Pat, you are the man I love watching you.
Thanks for taking the time.
Your explanation of WAGYU and Kobe is totally inaccurate. Wagyu is not a "Japanese style beef grown in America". That would be AMERICAN Wagyu. Wagyu stands for Japaneese cattle and it represents the various breeds in Japan. They also have their own grading system to determine marbling and quiality (A5 being the best). And eating an A5 is an out of this world experience BTW. Kobe is part of Wagyu beef, specifically grown in the the Hyogo prefecture in Japan and that also complies with certain quality standards (has to be at least A4 quality grade).
I have to agree. Prime is the best. Wagyu is great but it's not worth double to three times the price of prime, neither does the taste difference warrant such a markup.
which cut would be best for my pizza toppings?im on a 2 dollar/lb budget
Definitely Wagyu
Grass only fed Uruguayan beef is definitely better than corn finished beef.
It actually has a slight grassy flavor.
Yesterday I went to my local butchers in St Paul's, London. I'm quite aesthetically / visually led so I pointed to two cuts without actually looking at the price. 2 Steaks.....£33.50....that's $44. It turns out, I was buying USDA select graded meat. I didn't even know that was a thing.
Costco has prime and choice all the time
You can get prime at Costco
I'm not really worried about that kind of beef it is I'm worried about the price hamburger got to the point where you can't even afford to buy it anymore not worried about what cut it is the price at the stores what worries me and if it don't stop I guess I'll be eating impossible burgers instead
You are correct. Respect from Omaha.
/salute!
This man needs to explore steaks more often and not from his own business. Prime beef is great but make no mistake A5 Wagyu is next level no matter how it's cut.
I think you miss his point. His point is that if you're going to cook a steak like we do in America (1" to 2" thick) then do A5 Wagyu is NOT ideal. So, A5 Wagyu.... cut thin and quickly sear. If you want to enjoy a thick 12 oz steak, then go for USDA Prime.
cool video. don't think the wagyu bit was 100% spot on but close enough i suppose.
This is great information very simple and easy to understand. My name is Ronnie I work at Benjamin prime for my cuzen Benjamin next time you get at prime I be happy to serve your a great steak
Great Video! Thank you for explaining this. I actually learned a few things.
I don't think I ever saw "prime" anywhere. Does Whole Foods carry prime?
Moo Moo Puppy costco has prime cuts.
Excellent video
Very informative! Thank you.
Was reading that wagyu is actually considered healthier bc majority of fat was unsaturated, unlike American breeds
Mr. La Frieda Thank U for illustrating us on proper terminalogy and the different types of steaks . . . I'm a resent follower of your series an a soon to be client of yours !!!
Thank you Sir for the great lesson on steak. I've always wondered.....
Do some people still eat steak every day?
Thanks, Pat. Good stuff and very relevant Paulie
Wow I like this beef meet
Wagyu does not mean that it (Kobe style beef) is made in America. It just means it not made in Kobe. You can find Wagyu in Australia, Canada etc. and even in Japan. It's like Champagne can only bee made in one region, while sparkling wine means it's a Champagne style of wine that is not made in that region.
What happened to the "Canner" and "Cutter" grades of the 1950's?