Cheap vs Expensive Steak… Can a Chef Tell Blindfolded?
Can Chef James and professional beefeater Jamie, tell cheap steak from expensive steak while completely blindfolded? Today we’re putting budget, mid-range supermarket and premium butcher steak to a taste test to find out where price really matters.
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24 Comments
I haven’t done the conversions, but this seems way more expensive than steak in the US. I can get a really great ribeye bone-in steak from Publix for like $20. Which is considered expensive here. Farmlands are about 2 hours from me (I live in Florida) and when I go to the butcher, it’s even cheaper. We have steaks probably once a week, if not more.
They aren't cooked the same! A = rare, b = well done, c = rare. OMG, b isn't good!
Rideye c was less preferred due to the age of cow. In the USA most cows premium angus cows are between 2 to 3 years at slaughter never breaking 2000 lbs. This younger age adds to tenderness and flavor.
14:22 – you have to protect your beef from getting stolen ? wft
you need a steak sample of 10 cut samples expensive and 7 cheap. 50/50 doesent cut it tbh
Can somebody please give Mike a piece of steak. Even just a little bit of rump.
Pls try picanha steak, ribeye is also my fav until I try picanha steak, now i never buy any other cut
The fact that I can get a whole filet of German Angus for 80 bucks directly from a farmer makes me question what the fuck is going on in Britain. 😂😂
Test 1. Makes no sense to do a piece 3x thicker
Butchers one thicker and left raw every time. Cook it and make flavour, you keep the juices in the kitchen
This price lay out is perfect, easier to judge at a glance!
As someone who doesn’t enjoy fatty meat at all and the only stake i ever liked was actually fillet, I’m sad you ran away from it 🥲 (pls don’t hate on me for my own tastes thanks)
Different thicknesses completely skews the results. They should have cut the butcher steak down to the same thickness as the supermarket ones.
I'm confused as to why option B always look like it's cooked to a higher temp…
11:30 who burnt the kitchen counter top?
It's been bugging me for months.
I always pick the grass-fed when given a choice. My preference even over Wagyu.
Commenting before watching, so I may end up looking a fool.
My rule with steak, and in fact all meat, is eat less often but eat the best quality you can within reason afford i.e. no wagyu 'cause that's crazy talk.
Has sorted food ever had Korean Hanwu steak on the show? It's up there with A5 Wagyu at a fraction of the cost
12:30 as someone that prefers lean, primarily from a texture standpoint, fillet is about the best cut on the cow for me…maximum beefy flavor and tenderness for the level of lean I prefer.
please explain to me what a male cow is….?
A food show with chefs calling male bovines "cows" is funny
Male cow. Now I know that’s a thing.
Just started watching and I think the first one is the no so fair. They should have cut butcher' contender to the same thickness as the other two.
Rump steak doesn’t suck. You just suck at cooking it. Great flavour when cooked properly very tender.