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Hey, don't break the bank to feed you family. We got you some values on some great cuts of beef. They're going to show you how to stretch that dollar, but you're not going to lose any of that flavor in the process. So stick around. We are going to show you how to do that right here in the certified Angus Beef Test Kitchen
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Hey, thank y'all for stopping by the test kitchen here at Certified Angus Beef
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And that was our good friend of a brand new fan we didn't even know we had on YouTube, Michael
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And he's like the director. A fantastic new Michael to me. That is right
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And so great to have him and have him here on set. A great up-and-coming chef
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Michael, let's talk about value. You know what I mean? I mean, I have a lot of people that are viewers and they want to know, hey, what's the best value that I can get
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and what can I do with this? Let's be real about the fact that beef is not inexpensive
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That's right. Okay, it's going to hit the wallet a little bit. But let's talk about getting some more bang out of your book, right
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That's right. Get the most for it. Let's talk about some of the cuts we have here. I think this is a cut you're pretty familiar with it because you are the chicken fried
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country fried steak or chicken fried steak? Chicken fried steak. I just can't use the word chicken in a recipe
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Well, it's all in the batter. It the difference in the batter Well that the way that was the term It was a chicken fry battered Got it okay And they battered that Through tradition it was starting it back in the Depression to make meat seem larger than it was to feed more people Okay
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So this is the top round. Yes. And if we slice this thin and then needle it or what do you
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Run it through a meat tenderizer, cube it like that. But I want them to notice as they look in here, you don't know that's there until you cut one
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And I have cooked so many chicken front stuff. All these little specks of marbling, this great flavor through here
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It is the best picture. You don't see that all that. So that's an abundance of marbling, and that's what you want to look for in quality
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Yeah. Cut them, and I've done them either in like a chicken fried steak or like you say country fried steak
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but also a smothered steak, something like that. Would be a steak or just the way it is
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Roast. Put a nice rub of yours and put it in the oven for a row. Over here, you know what these are
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Chuck Eye. Chuck Eye. Some of my favorites. We call it poor man's rib eye
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Yeah. Because because it's in the chuck roll, it's going to cost a lot less than anything in the rib eye
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But so much flavor there. That's only about four inches or so into the chuck roll that you can get these chuck-eye steaks cut
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This is one where you want to talk to your butcher and say, hey, chuck-eye steak, if you could, those next cuts from the ribi, get a chuck-eye steak
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Great value in that. And from there, let's talk about this big hunk. It's a bottom sirloin
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I would use this. It could be a whole roast, just like we are the top round
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but this is what most often we cube up and do stew or we do kebabs A marinade might help this Yeah you break it down just a little but it really good I love to use it as a stew meat but we grew up eating this as a steak also
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a pan-fried steak. So you'd slice this thin against the grain and you'd have some pan-fried bottom serving on steaks
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When we were young, that's what mama would use. Fair enough, that eats well. And it eats well, and she did tenderize it
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with a saucer, with the edge of a sauce. Just the back of a..
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Yeah, run it across there, so. All right, so from that, one we are at bottom sirloin let's talk about one of our favorites is the top sirloin where we've
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taken the cap off that's the uh the culotte or pecania or top cap of the sirloin that
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brazilian steakhouse is used we've removed that because this is the center of the of the top
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butt also called the sirloin okay and this has this nerve it's this seam that kind of reads out to us
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like cut me here yes it's a guideline it's a guideline they always put a map on beef i was hoping we could
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kind of create one of our favorite steaks that you would have I really like. Oh, we do
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The baseball. Baseball cut. So it looks like a fillet. Yes. And it really is a filet
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It's just cut from the sirloin instead of the tenderloin. So we find that seam
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And you can see I'm just kind of widening as I face that. And then just ride that seam
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And we cut all the way to the table once we negotiate that
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You left with like a one thing like a one chunk and a two chunk that we can then cut these beautiful steaks out of it and I probably thinking three from this guy
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and you have what looked like filet mignon but at a great value of a sirloin filet
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Yes. So these guys, that's money. That's a great way to have a fantastic
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eating experience. Tenderloin is fantastic but the flavor is just not there for me
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So it's got a little more bang of flavor that I like in a CERLIN
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And I have fooled so many people with them to where they think they were getting
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Oh, so you went with it and said these are fillets. I'm not suggesting that you should tell people this is filet mignon
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We hope we stretched your dollar a little, get the most value from it
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Just remember when you start with the best, it just gets better and that is certified
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So thank y'all for stopping by the test kitchen. Chef Michael, thank you. Michael, thank you, brother
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we hope we learned you something about getting a little value for your dollar here on cuts of beef
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And thank you for helping us out on the set today. For an up-and-coming chef, you're a great guy, and we hope you love some beef
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See y'all down the trail. Chef Michael? Right here. Right here. Well, can you start a camera
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You look there too, Michael. I get in trouble when I don't look at it, okay
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So, yeah. Shoulder back. Make sure, because if Shan comes around the corner and you're not looking at it, we'll all be in trouble, okay
