OpenTube

How Chefs Make Cheap Meat Taste Expensive

Andy Cooks

392,774 views

Spending money on prime cuts of meat is not entirely necessary for getting good flavour. Use the right techniques, and you can turn these cuts of meat into delicious tender protein.

MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN

RECIPES:
Flat Iron Steak - https://www.andy-cooks.com/blogs/reci...
Pork Shoulder - https://www.andy-cooks.com/blogs/reci...
Lamb Shoulder - https://www.andy-cooks.com/blogs/reci...
Sous Vide Chuck Roast - https://www.andy-cooks.com/blogs/reci...
Stir Fry - https://www.andy-cooks.com/blogs/reci...

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Website with all my recipes: www.andy-cooks.com/

TIMESTAMPS:
00:00 Intro
00:21 Grilling
04:15 Roasting
08:09 Braising
13:06 Stir Fry
19:23 Sous Vide

Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Sous Chef: Jackson Mehlhopt
Editor: Liam Craig

20 Comments

@hazelb7218 4 months ago

I remember when Oxtail was dirt cheap.....i always added it to the slowcooker for my beef stew to add a bit of extra flavour.....then the fancy tv chefs started showing oxtail and the price rocketed!! Even beef now is no longer cheap!! And Lamb is just ridiculous!! x

@Stickiest_Man 4 months ago

I see a lot of comments stating that these cuts aren't cheap anymore, and you are right, they are all expensive because meat is expensive. But if you compare flanksreak and chuck with ribeye or entrecoté, then flanksteak and chuck are much cheaper. Still not cheap compared to a whole chicken or porkchops, but for red meat they are more affordable.

Great job again Andy!

@thegrynne 4 months ago

Tip for slicing beef for stir-fry: slice the piece of meat when it's only half defrosted. It will have more solidity and won't slide around when you're trying to slice it thinly.

@purplepidgin 4 months ago

Butt= a drum they used to store salted meat, hence pork butt.

@YTTVMOB 4 months ago

The nose to tail trend turned every cut in to prime

@frondulant 4 months ago

Comment mainly for the algorithm. I don't have any insightful to say. But who are these people that don't like lamb? Incomprehensible to me. Each to their own and it leaves more for me so all good.

@pickleroo253 4 months ago

It's called a pork "butt" because that was the cut that used to be salted and transported in wooden butts.

@MrRavmoor 4 months ago (edited)

For velveting, something I do is use baking powder instead of bicarbonate soda. (It's just bicarbonate soda with added acids and starch) Some people think it doesn't work, but it's just not as strong so I leave it in the fridge for 2-3 hours instead of just 30 mins to get the desired effect. But the plus-side is that I find it wont create any off flavor even if you don't wash it. It will cause a bit of crispiness on the meat when cooking if you don't wash it. But to me, that's a bonus!

@sebastianquilt 4 months ago

You're scratching an itch many have with these specific cooking videos, Andy. Excellent work!

@jnorth3341 4 months ago

The pork shoulder is also called a "Boston Butt" for the same reason as we use the term "Butt Load". Back in colonial times they were a regional specialty in New England and shipped out of Boston. As this was pre-refrigeration they were salted and packed in large barrels (~200 gak) known as "Butts" (all the various barrel sizes, like wine bottle sizes, have their own names, which most everyone never learns anymore). So the "Butts from Boston" were usually filled with pork shoulder.

@doomhauer69 1 day ago

Already liked you, then I noticed the Gang Starr vinyl in the background. Hell yeah bro 🔥

@25Dzone 4 months ago

I'm convinced the price of meat cuts is just a popularity contest, it's kinda wild to see how it fluctuates over time stuff like oxtail and brisket used to be quite cheap until people started discovering fun ways to use them, heck I think even wings were like off cuts in the past but now can be some of the most sought after bits of a chicken

@DCHammer96 3 months ago

How have I only just noticed the Gang Starr record on the shelf! Respect ✊

@kidoctane 4 months ago

#1 Problem is many butchers in my parts (Sydney) have cottoned on to flatiron steaks and now they are not so budget

@TheBeetrootman 4 months ago

Boston Butt comes from the type of container they were stored in, particularly the cheaper cuts in containers similar to barrels, but (pardon the pun) larger, called butts.

@birphon 4 months ago

I'd love to see more of these, and especially the likes of more "common" ones as well, like Mince - aside from the normal stirfry, pasta, tacos, what else are we using it for. Things like that, expanding on the homecooks recipe arsenal for even the very basic common things.

@DyrekV 4 months ago

whenever one of these videos come out, it makes my day

@LeckerLebkuchen 4 months ago

Andy youre a treasure on Youtube. Thanks 4 your work.

@kev4366 4 months ago

I highly recommend adding a big spoon of grain mustard to the pork and apple braise and a little dried dill when you season the pork. I've been cooking pork loin (stocked up the freezer when it was going for 3.25 lb) in an apple and dry cider braise lately and it is f****g delicious.