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Hey, don't break the bank to feed your family. We got you some values on some great cuts of beef
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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
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We are going to show you how to do that right here in the certified Angus beef test kitchen
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We are rolling Action. Hey, thank y'all for stopping by the test kitchen here at Certified Angus Beef, and that
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was our good friend, a brand new fan we didn't even know we had on YouTube, Michael, and he's
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like the director. Another Michael. Fantastic new Michael to me. That is right, and it's so great to have him here on set
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A great up and coming chef. Up and coming chef. Michael, let's talk about value
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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 and what can I do with this
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Let's be real about the fact that beef is not inexpensive. That's right
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Okay, it's going to hit the wallet a little bit, but let's talk about getting some more bang out of your buck, right
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Yeah, that's right. Get the most for it. Let's talk about some of the cuts we have here
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I think this is a cut you're pretty familiar with because you are the chicken fried, country fried steak or chicken fried steak
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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. For me, I call it country. It the difference in the batter Well that the way that was the term It was battered It was a chicken fried batter Got it Okay I still going to struggle with it Through tradition it was started 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 you slice this thin and then needle it or what do you put
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Run it through a meat tenderizer. Meat tenderizer. You 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 fried steaks, all these little specks of marbling
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this great flavor through here, it is the best picture. For top round, you don't see that a lot
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So that's an abundance of marbling and that's what you want to look for in quality. Yeah, cut them, and I've done them either
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in like a chicken fried steak or like you say, country fried steak, but also a smothered steak
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something like that. It would be a steak or just the way it is, put a nice rub of yours and put it in the oven for a roast
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That is right. Over here, you know what these are? Chukai. Chukai
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Some of my favorites. We call it poor man's ribeye. Yeah. Because it's in the chuck roll, it's going to cost a lot less than anything in the ribeye
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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
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Those next cuts from the ribeye, get a chuck eye steak. Great value in that. And from there, let's talk about this big hunk
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It's a bottom sirloin. Yeah. I would use this, it could be a whole roast
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just like we are the top round, 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 a pan steak
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So you'd slice this thin against the grain and you'd have some pan-fried bottom serve 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'd tenderize it with a saucer
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With the edge of a saucer. Just the back of a... Yeah, run it across there
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All right, so from that one, we are bottom sirloin. Let's talk about one of our favorites is the top sirloin where we've taken the cap off
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That's the culade or picanha or top cap of the sirloin that Brazilian steakhouses use
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We've removed that because this is the center of the top butt, also called the sirloin, okay
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And this has this nerve. It's this seam that kind of reads out to us like, cut me here
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Yes, it's a guideline. It's a guideline. They always put a map on beef. I was hoping we could kind of create one of our favorite steaks that you and I really like
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Oh, we do. It's the baseball. Baseball cut. It looks like a filet
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Yes. And it really is a filet. It's just cut from the sirloin instead of the tenderloin
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Yes. So we find that seam, and you can see I'm just kind of widening as I face that
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and then just ride that seam, and we cut all the way to the table once we negotiate that
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You left with like a one chunk and a two chunk that we can then cut these beautiful steaks out of And I probably thinking three from this guy
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And you have what look like filet mignon, but at a great value, a sirloin filet. Yes
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So these guys, that's money. That's a great way to have a fantastic eating experience
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Tender boine 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 than I like in a serving. And I have fooled so many people with them to where they think they were getting it
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Oh, so you went with it and said these are filets. 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. Just remember when you start with the best, it just gets better, and that is certified Angus B
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So thank you all for stopping by the Test Kitchen. Chef Michael, thank you
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Michael, thank you, brother. 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 you all down the trail. Chef Michael. Whoops, sorry, I started camera
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Right here. Right here. Well, can't you start a camera? You look there, too, Michael
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I get in trouble when I don't look at it, okay? Keep your head up in good posture. Shoulder back
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Make sure, because if Shan comes around the corner and you're not looking at it, you'll all be in trouble, okay
