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I can taste it with you! Looks yummy 😋

Grocery is such a beautiful mind game ........so many angles .....congrats to Costco 🎉🎉🎉🎉

Show us the tenderizing machine! Does the process let the juices escape during cooking? If it introduces bacteria that means I could now only have well done steaks.

Leave all the fat on till after grilling then while your steaks are resting just trim enough of the fat to save for rendering down. Render it and save it for when you want to deep fry Texas fries….mmmmm ,oh baby!!!!!!

I am surprised you never saw it on the label. Although it makes for a better steak, it is actually a bad thing as you can introduce bacteria into the steak as the needles poking the steaks aren't thoroughly cleaned, so they recommend to over cook your steak. I only buy uncut steaks at Costco.

Your right except one big thing. I grew up on a watermelon and cantaloupe farm and in a lot of cases, these three steps is ture how you pick one out at the store or market. But you can very easly get one that is over ripe and the center of the melon (the best part) has started to loose color and is like a dry sponge. And you wont know this until you get home and cut it open. 😮

3.11cents US a pound in Spain. You all lost your cheap country to live in years ago. Beef 6.50 euros a kilo here always available.

We are the only country that doesn't prefer instant. Instant is best in IMO.

None of the melons coming into oregon are worth a damn, and too expensive, they come from north calif or south washington, I would love to get a big melon from Arkansas, the best in the country. Texas would be good as well.

Great...thanks for clarifying the difference

The tie-dye Psychedelic fruit that's a diuretic. Bring back the WM with SEEDS!!

It says it right on the price tag

传神的语言和精彩的操作简直太吸引人了!感谢分享给大家,让更多人受益。支持您是必须做到的!

Good marbling is the magic to a good steak.

With doing that tenderizing they also say to cook to 145 internal temperature. So much for medium- medium rare.

Excellent Excellent Video! Thank You!❤

says the guy that has 177 dollars to spend on a single roast, NO THANKS my budget might include a few steaks but damn well not include a 177 dollar roast. and then i wont ever be able to trim ir correctly so waste will be plentiful

You are so right. Why anyone would complicate it is beyond me. 425 F for 20 mins and is always medium rare whether you live in Igoogaloogalit Canada, Adelaide, Australia or at the top of Mt. Everest.

Damn, I wish we had those meat prices in Canada!

Vacuum sealer, not zip lock bags. Unless you like freezer 😏 burned steak.

If you are going to cook with wine at what stage would you add the wine?

Click bait or just an idiot RUclips channel

Don’t you clean them first ? Gross

I make sure that the melon seems heavy for its size. I find it more reliable than the sound as a test of being juicy.

I doubt anyone invents a chemical reaction like the Maillard reaction, but discover them :P That pan though, seems to be far from flat as it wobbles a lot when you touch it in any way. I hope you have found a new pan by now, that is flat.

You bought a third fat my friend!

I do this myself. Saves so much money and I can cut them to the size, I want! But, get yourself a vacuum sealer. Mark the date on it and rotate the freezer.

Good advice, thanks.

If I have to do all that, I might as well brew a pot.

You aren't butchering. You are a meat cutter at best. Butchering involves much more.

Buy the picanha big piece and do the same cutting the steaks, a lot cheaper than ribeye and just as good…

Thank you. Will try that ... the slurping trick might be optional 😊

I prefer bone-in. I tried this with a bone in roast. I still had to take it to a butcher to cut into thick steaks cuz I didn't have a sharp enough knife or bone saw to cut thru the bone

Thank you

I don't like them too sweet. I prefer them slightly under ripe.

That's a large amount of wasted Watermelon! Cut the Watermelon into slices, cut the slices in half. Trim the rind THAT way and you'll preserve most of the fruit.

Very wasteful way to cut a watermelon!

Thank you so much for this video. A great help indeed

I cut 100 or better per week from May- September.. Yes, as a rule of thumb look for the yellow, but some of the sweetest watermelon I’ve had was completely dark green with no discoloration… Also, a serrated knife works much easier. Less waste because the knife will bend slightly when you’re cutting it.. nice video though and all worth a sub

You waist to much melon, when you cut it like that. Just sayin.

yum i shall make

My mom always looked for the bee bite

😮Never put anything in the plain ziplock bags, you are asking for freezer burn. Invest in a handheld unit that removes the air, also use the freezer bags from Nesco. Works every time. Date your food

This is the fastest way of cutting a pineapple, but a good portion of the edible part is lost. If you have the time you can save most of the edible part of the pineapple, by cutting the outer green cover after slicing off the top and the bottom. Since the pores are parallel. you can make a cut along the sides of the pores and scoop the thorny parts. You will have strips of thorny parts which can be discarded. The rest is easy. 🍍

We called it a cimiatar (spelling maybe wrong) back in the day only knew it by that name.

Amen on getting a foodsaver. Kirkland makes their own seal bags which are alot cheaper.

Sugar Queen Cantaloupe's is the best i ever ate. Midkif Texas.👍

The yellow spot and the brown bellybutton is fine. But, finding the black sugar crystals leaking threw areas of the watermelon,including the belly button and the stem separated from the plant are the two most important ways to always get a ripe sweet watermelon! Thumping on a Mellon does not tell you anything.I have worked in and around produce for over 40 years. The black sugar crystals are the most important thing to pick a good Mellon.

U must be an American wasted a lot of watermelon. Great job

In my own opinion, I believe these are probably genetically treated. The reason for that is because when I was young there were very FEW stripped watermelons, they were an almost solid emerald green color. The yellow spot was still there. The inside flesh was a nice bright RED, not PINK & mushy!! They're not even as sweet or 'refreshing' as the the old. What happened to the 'real' watermelons? I'm not THAT old, I'm 65, so it hasn't really been very long