WANT
WANT ONE,
WANT ONE, MAYBE YOU SHOULD GO ONLINE NOW AND
GUARANTEE THAT 20% OFF.
WHAT YOU'RE SEEING NOW
IS THIS BEAUTIFUL
BUTCHER SHOP THAT WE
OPENED, MY BROTHER AND
I, WE'RE ON SUNSET
BOULEVARD IN HOLLYWOOD,
CALIFORNIA.
CALIFORNIA. >> Host: THAT'S SO COOL.
>> Guest: YEAH, I
STARTED MY LIFE AS A
BUTCHER.
BUTCHER.
BUTCHER. SO DID HE.
I THINK HE WAS 14 AND I
WAS 18.
WAS 18.
WAS 18. I
WAS 18. I THINK 14 IS PROBABLY
ILLEGAL IN MOST
COUNTRIES NOW.
COUNTRIES NOW. EVEN THOUGH I TURNED
INTO A CHEF, WE DECIDED
TO OPEN A BUTCHER SHOP A
LITTLE WHILE AGO, AS
WE'VE BEEN OPEN FOR
ABOUT 3 AND A HALF
YEARS.
YEARS.
YEARS. WE
YEARS. WE ALWAYS SAID THE KEY
TO BEING A GREAT BUTCHER
IS REALLY SAUCING THE
BEST MEAT.
BEST MEAT. WE SAUCE INCREDIBLE MEAT
FROM DIFFERENT FARMS.
WHAT WE'RE BRINGING YOU
HERE TODAY IS GRASS-FED,
AUSTRALIAN BEEF.
AUSTRALIAN BEEF. WHY IS THE GRASS-FED THE
BEST?
BEST?
BEST? IT
BEST? IT HAS THE MOST
INCREDIBLE FLAVOR.
INCREDIBLE FLAVOR. IF YOU CAN FIND SOME
PLACE WHERE THERE'S LOTS
OF RAIN FOR THEM.
THE GREAT THING ABOUT
THAT IS THE
INTERMUSCULAR FAT.
INTERMUSCULAR FAT. IT'S ALL THERE FOR YOU.
SO IT'S A VERY RICH
EQUALITY.
EQUALITY.
EQUALITY. THAT'S WHERE THE
FLAVORING IS.
FLAVORING IS. WE CALL IT MARBLING.
YOU'RE TAKING HOME EIGHT
NINE OUNCE NEW YORK
STEAKS.
STEAKS.
STEAKS. >> Host: AND THEY'RE
INDIVIDUALLY FROZEN.
INDIVIDUALLY FROZEN. >> Guest: IT COMES IN
THIS BEAUTIFUL BOX.
IT WILL ARRIVE IN
ANOTHER BOX OUTSIDE OF
THIS BOX COVERED IN DRY
ICE.
ICE.
ICE. SO
ICE. SO IT'S ALL GOING TO BE
FROZEN SOLID.
FROZEN SOLID. YOU CAN SEE HOW THEY
COME INDIVIDUALLY
COME INDIVIDUALLY PACKAGED LIKE THIS.
AND THIS IS FROZEN ROCK
SALT.
SALT.
SALT. YOU
SALT. YOU PULL THEM OUT
INDIVIDUALLY WHENEVER
INDIVIDUALLY WHENEVER YOU WANT.
YOU WANT.
YOU WANT. WE'RE SENDING YOU ALL
THE INSTRUCTIONS ON HOW
TO COOK THEM.
THIS STEAK IS BEAUTIFUL,
AND JUICY.
AND JUICY. LET ME CUT UP WITH IN
HALF.
HALF.
HALF. IS
HALF. IS THAT LITTLE GOPRO
CAMERA WORKING TODAY?
THIS LITTLE GUY OVER
HERE?
HERE?
HERE? CAN
HERE? CAN WE GO TO THE GOPRO?
THERE IT IS.
LOOK AT HOW BEAUTIFUL
AND JUICY THESE STEAKS
ARE.
ARE.
ARE. WE'VE GOT A LITTLE STEAK
CAM.
CAM.
CAM. ISN'T THAT SO COOL.
>> Host: BY THE WAY,
THIS IS GOING TO BE
QUICK, WE DON'T HAVE A
LOT OF THESE.
WE'VE GOT A COUPLE
HUNDRED ON AUTO SHIP,
AND A COUPLE HUNDRED ON
KING SINGLE SHIP.
YOU GO TO HSN.COM, LOOK,
376, SINGLE SHIP AND
AUTO SHIP.
AUTO SHIP. IF YOU GO TO HSN.COM,
AND PUT IN THE COUPON
CODE YOU SAVE 20, YOU'LL
SAVE 25% OFF, WHICH IS
WHERE THE COUPON MAXES
OUT.
OUT.
OUT. CAN
OUT. CAN I JUST GRAB WITH MY
TWO FINGERS?
TWO FINGERS? >> Guest: I'M GOING TO
GET ANOTHER STEAK.
HERE'S WHAT'S SO COOL
ABOUT IT.
ABOUT IT.
ABOUT IT. WATCH THIS.
WATCH THIS. ONE, TWO.
ONE, TWO.
ONE, TWO. I'M DOING THIS JUST
SLIGHTLY.
SLIGHTLY.
SLIGHTLY. EXCUSE ME, I'M USING MY
FINGERS.
FINGERS.
FINGERS. I'VE GOT SO MUCH MORE
CONTROL.
CONTROL.
CONTROL. THAT'S ONE, TWO, THREE,
FOUR, FIVE, SIX, SEVEN,
EIGHT, NINE.
EIGHT, NINE. TEN SLICES.
TEN SLICES. SO THE TRUTH IS, EVEN
THOUGH IT IS A 9-OUNCE
NEW YORK STRIP, TO THINK
ABOUT IT RIGHT LIKE
THIS, YOU CAN THINK
ABOUT IT AS A PORTION
THAT FEEDS TWO PEOPLE.
IF WERE TO HAVE FIVE,
CLEARLY, I'D BE THE ONE
HAVING THE SIX, AND YOU
WOULD HAVE THE FIVE,
BECAUSE I'M VERY, VERY
GREEDY.
GREEDY.
GREEDY. >> Host: IF YOU GO TO
ONE OF THOSE RESTAURANTS
LIKE MOD, THIS IS THE
KIND OF STEAK YOU WOULD
GET.
GET.
GET. >>
GET. >> Guest: AUSTRALIAN
GRASS-FED.
GRASS-FED. WHEN YOU EAT THAT, WHAT
DO YOU FIND?
HOW WOULD YOU DESCRIBE
THE TASTE?
THE TASTE? WOULD YOU SAY, THERE'S A
LITTLE SWEETNESS THERE?
>> Host: I WOULD SAY,
IT'S SWEET, AND
FLAVORRABLE, AND JUICY
AND MELTS IN YOUR MOUTH.
IT REALLY IS LIKE WOW.
I REMEMBER THAT.
HOW MANY DID WE BUY?
WE SHOULD HAVE GOT THAT
ON AUTO SHIP.
THAT'S WHAT'S GOING TO
HAPPEN FOR SURE.
>> Guest: IF YOU'RE
LUCKYENOUGH TO GET TO
ONE OF THE PEOPLE TAKING
THE CALLS.
THE CALLS. YOU CAN DO IT ONLINE.
>> Host: AUTO SHIP
ONLINE IS THAT MUCH
EASIER.
EASIER.
EASIER. AILEEN HAS BEEN
PATIENTLY WAITING IN NEW
YORK.
YORK.
YORK. YOU'RE ONLINE WITH CHEF
CURTIS STONE.
CURTIS STONE. >> Guest: HAVE YOU EATEN
OUR STEAKS BEFORE?
>> Caller: YES, THEY'RE
VERY GOOD.
VERY GOOD. IN FACT, TONIGHT WE HAD
THEM AT OUR BARBEQUES.
>> Guest: WHICH ONES DID
YOU GET?
YOU GET?
YOU GET? THE NEW YORK STRIPS.
YES, MY DAUGHTER COOKS.
I'M ACTUALLY CALLING
ABOUT YOUR DORMA PAN.
THE ONE YOU WERE JUST
SHOWING.
SHOWING.
SHOWING. YOU KNOW WHAT I USE IT
FOR.
FOR.
FOR. >>
FOR. >> Guest: WHAT, DARLING?
>> Caller: MY PIES.
I BAKE MY PIES IN THERE.
>> Host: THAT'S A BIG
PIE, AILEEN.
PIE, AILEEN. THAT'S A BIG, BIG PIE.
>> Caller: WE'RE ITALIAN
OVER HERE, AND WE NEED A
LOT OF PIE.
>> Host: WOW, BECAUSE
IT'SOVEN SAFE TO 400
DEGREES.
DEGREES.
DEGREES. THAT MAKES SENSE.
>> Caller: IT'S
WONDERFUL.
WONDERFUL. I TELL EVERYONE ABOUT
HIS PRICE.
HIS PRICE. I LOVE THAT LID HOLDER.
>> Host: I'M GOING TO
THINK ABOUT USING MINE.
>> Guest: THANK YOU, FOR
THE CALL, MY DARLING.
AGAIN, HAVE A LOOK AT
HOW MUCH STEAK YOU'RE
TAKING HOME.
TAKING HOME. HAVE A LOOK.
PEOPLE TALK ABOUT PORK
TENDER WHEN THEY'RE
TALKING ABOUT BRAISERS.
BUT LOOK AT WHAT I CAN
DO.
DO.
DO. I
DO. I CAN
DO. I CAN GO AHEAD, AND I
CAN CUT THESE STEAKS
WITH A FORK.
YOU GUYS, IT IS JUST SO
UNBELIEVABLE.
UNBELIEVABLE. EACH PIECE IS SO TENDER,
SO TASTY, AND SO
DELICIOUS.
DELICIOUS. >> Host: SO HOW ARE
THESE DIFFERENT THAN THE
ONES WE WOULD GET IN THE
FREEZER SECTION OF THE
GROCERY STORE.
GROCERY STORE. BECAUSE THESE ARE ALL
GRASS-FED.
GRASS-FED. >> Guest: THESE ARE
HIGHLY PREMIUM.
HIGHLY PREMIUM. YOU'RE TALKING ABOUT THE
MARBLE SCROLL.
MARBLE SCROLL. THE MARBLE SCROLL IS
REALLY IMPORTANT, THAT'S
WHAT WE'RE TALKING ABOUT
INTERMUSCULAR FAT.
INTERMUSCULAR FAT. YOU DON'T WANT YOUR FAT
ON THE OUTSIDE OF THE
MEAT.
MEAT.
MEAT. YOU
MEAT. YOU WANT THE OUTSIDE TO
BE VERY, VERY LEAN.
IF YOU GO TO A GROCERY
STORE, PEOPLE WILL LEAVE
AS MUCH FAT ON THE
OUTSIDE AS THEY CAN.
THAT'S WHERE THE SINUE
LIVES.
LIVES.
LIVES. YOU WANT TO TAKE MOST OF
THAT OFF.
THAT OFF.
THAT OFF. ALTHOUGH THE BUTCHER
PROBABLY WANTS TO KEEP
MOST OF THAT ON BECAUSE
THEN HE GETS MORE MONEY
FOR HIS STEAK.
THIS IS VERY, VERY GOOD,
VERY DELICIOUS.
VERY DELICIOUS. GRASS-FED STEAK TO ME,
REALLY IS JUST SO RICH
IN FLAVOR.
IN FLAVOR. IT'S A VERY BEEFY KIND
OF FLAVOR.
OF FLAVOR. >> Host: MY FIANCE, I'M
GETTING MARRIED NEXT
MONTH.
MONTH.
MONTH. HE
MONTH. HE HAS A LOT OF CLIMATES
IN AUSTRALIA.
IN AUSTRALIA. YOU GO THERE BECAUSE OF
THE LAND, AND YOU KNOW,
IT'S A BIG DEAL.
IT'S A BIG DEAL.
>> Guest: THIS IS ONE
NEW YORK STRIP STEAK.
I'LL JUST CUT IT INTO
THREE PIECES.
THREE PIECES. CAN YOU BELIEVE HOW
JUICY AND WONDERFUL THAT
LOOKS.
LOOKS.
LOOKS. THEY RUN FREELY.
THEY'RE VERY, VERY
HAPPY.
HAPPY.
HAPPY. YOU KNOW, I GO TO ALL OF
THE DIFFERENT FARMS THAT
WE END UP SOURCING FROM,
AND LET ME TELL YOU
SOMETHING, WHEN YOU GO
AND MEET THESE FARMERS,
THE CARE AND THE PASSION
THAT THEY HAD, BUT IT'S
NOT FACTORY FARMING.
IT'S NOT THROWING A
BUNCH OF CATTLE ON A
FEET LOT.
FEET LOT.
FEET LOT. THESE ARE FARMERS THAT
CARE ABOUT THEIR
ANIMALS, AND TEAR CARE
OF THEM.
OF THEM.
OF THEM. >> Host: THIS IS
DEFINITELY A TREAT.
WE KNOW THIS IS LIKE,
YOU KNOW, THINK ABOUT
HOW MUCH LESS MONEY IT
WOULD BE THAN TO GO TO
THAT REALLY, YOU KNOW,
SUPER FANCY RESTAURANT,
WHERE THEY SERVE THOSE
MICHELIN STAR.
MICHELIN STAR. >> Guest: LET'S GO BACK
TO THE STEAK CAM.
>> Host: I LOVE THE
STEAK CAM.
STEAK CAM. >> Guest: IT'S SUCH A
BEAUTIFUL SHOT, BECAUSE
YOU GET TO SEE HOW JUICY
AND BEAUTIFUL THAT STEAK
IS.
IS.
IS. >>
IS. >> Host: IN OUR