I found a Steak that's just as good as a New York Strip for HALF THE PRICE

Big thanks to our VIDEO SPONSOR:

**************************************************

Subscribe to my CHANNELS:

My SOCIAL MEDIA, Let's connect!

Become a YouTube MEMBER:
(YouTube takes 30% of the membership)

**************************************************

**************************************************

VIDEO EQUIPMENT

**************************************************

CHECK OUT OUR TEAM

**************************************************

**************************************************

KEYWORDS
KEEPONGRILLING eetsmakelijk BBQ PitmasterX RoelWestra Barbecue barbecue grilling steak steak sauce dumplings asian style vietnamese loempia eggrolls oil sauce vegetable oil chili oil lende steak steakrub steak experiment bbq recipe video test pitmaster x polar grilli tenderloin picanha fatcap brisket beef striploin ny strip

**************************************************

Thank you so much for watching see you on the next video!

[blueoctobertutorials]

I remember when you had less than 300k subs, and now you have 530k. I always thought you deserved more attention and now you're finally getting it. Keep up the amazing work

[KEITHSMOTORBIKES]

there is no food shortage, its price gouging

[MetzgerFamilyFarms]

If your looking for a way to expand your steak portfolio I can not recommend a better cut to start with than the Flat Iron. Arguably the second most tender cut of beef available. Flavor packed with plentiful marbling this piece deserves to be tried whenever you have the opportunity. A brief caution, there is a thin strip of tendon running through this cut that can easily be removed or simply eaten around (haven’t you ever picked up a T-Bone).

[iamanovercomer]

The food shortage is man made, just like the gas

[ulf]

I love this channel. Dutch people rock. AMS is my HUB into Europe and last time we only got to spent 1 day there before out departure heading back to the States. We toured the Stedelijk museum, which was AWESOME! Unfortunately it was way too hot for Amsterdam standards. I think temps reached 36 celsius outside that year and we hated it, so after the museum that was it. Next time though! Please keep up the good work :)

[aaronm]

I roast an entire 7 to 9 kg 'bolar blade' every day at work in Australia. I think you guys might call it a 'shoulder clod'. Its the cheapest and I think the biggest boneless cut of beef. It contains many great muscles that take a little work to seperate, such as the easily recognised 'oyster blade' which you guys call the 'Flat Iron'. I think one of the sought after bits is called the 'Terris Major'. There are 'chuck steaks', 'medallion's, 'centre shoulder' cuts and some really briskety bits on it. Maybe you guys can do a whole smorgasboard platter of the cheapest steaks from this one versatile cheap muscle.

[lovingmylifeasIage]

Just finished a great ribeye. Nothing better.

[christianvachon]

Nice! I think if you remove the tendons but keep the two parts intact, this is the flat iron steaks...

[donnachildersderrick]

We have what’s called a chuck eye here. It’s hard to find but if you do buy all they have.! It’s fantastic!!! Does have the tendon. We just eat around it. Great flavorful steak!!!

[michaelreeder]

The NY steak off of the hind and the picture you have shown is a ribeye off of the front. Same long piece of meat just the NY is off the hind and ribeye off the front.

[edmatthews]

Put some Waygu tallow on it during the

[Cutter-jxxj]

I have been a meat cutter for over 26 years and chuck shoulders have been smoked like brisket and other pieces for a long time. They are going up because of the demand for cheaper primals

[marcmays]

Thanks for the new drinking game. We call it "INSANE". Every time you say it, well you know what happens. And it's gorgeous!

[kozani]

The steak showing in the beginning of the video it is NOT strip steak, it is (Delmonico) Ribeye.

[wngimageanddesign]

The Flat Iron is a very tasty and satisfying steak. Also called the Cowboy steak. It's close to a Picanha (Coulotte) steak. I just bought some NY Strip and Picanha...I prefer the latter, and it was only 2.99/lb!

[jernigan]

Flat iron has become expensive, at least here in Florida, USA

[peterlubke]

I checked where the flat iron comes from. It looked just like what we here in Australia call the oyster blade. It turns out that’s what it is. Right now, at my local butcher shop, a whole Blade costs more than a whole Sirloin (which is what New York Strip is called here). Blade is the only steak we had growing up because it used to be cheap and because it is a multi-purpose cut that can be grilled or stewed.

[cjMbuck]

Around Chicago, the flat iron is close to strip and other better cuts in price. They are fully trimmed. Cant be found with the fat cap on them as you used. My experience is they are best when cooked low and slow. Roast with heat no more than 220, preferably lower. Low heat, but not smoked. Done like that, a beautiful, tender steak that beats all others in flavor.

[BoShek]

I was buying flat iron steaks for around five dollars a pound they are my favorite steaks. Super tender and full of flavor. Downside is now the price is now around $13-15.99 a pound. I have no clue when it caught on and they jacked up the prices on them.

[rickv]

I was reading a report today that Kansas BBQ restaurants telling their customers order anything--but brisket, brisket cost too much.