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Is Walmart Steak Better Than Whole Foods?

Mar 29, 2024
She's going to smell my PhD like you're cheating on me with asparagus. I'm going to say yes, today we're going to answer the question: does it really matter where you get your food? And does it really matter how much you spend on them? We'll be making two identical

steak

dinners, one with groceries from Walmart and the other with groceries from Whole Foods. We'll have an expert judge test them blind, a panel of judges will say, and they'll decide if it's really worth it or not. buy the most expensive

foods

and see if you can guess which store they came from right now the cooks are out shopping their little kitchen near the loot at Walmart and Whole Foods let's see what they got we're making the American institution of butt

steak

.
is walmart steak better than whole foods
Today's dinner I've been out before and said I don't prefer a steak dinner and I don't really make it. I don't do it very often. Sometimes I do it for special occasions, but what really excites me about this is that I don't. the steak is the twice baked potato because to me it was one of the most sophisticated things ever, so we'll see if the sophistication of Walmart can compete with the sophistication of Whole Foods here if we look at all of our ingredients. they go with a boneless rib eye steak, many people consider the ribeye to be the king of steaks here at Walmart, you see the meat is redder than the meat at Whole Foods, that's sometimes a trick, they use carbon monoxide to make the meat look redder to make it more appetizing, but often the meat needs to be a little more browned.
is walmart steak better than whole foods

More Interesting Facts About,

is walmart steak better than whole foods...

This more steak is 14 a pound at Whole Foods is 21 a pound, so now you're going to get a solid 50 charge for that if in fact, we look at them, there's less intramuscular fat here, they call it the marbling on the steaks and so usually that goes on the USDA rack, so this is not a Prime Steak, it could be a choice, whereas here at Whole Foods you see a lot, but there's also just a ton of fat that you won't be able to eat in this

whole

grain steak. I'm usually a big fan of buying meats from Whole Foods, especially special occasion meats because they tend to do a

better

job.
is walmart steak better than whole foods
I don't. I know I'm looking at this steak from Walmart and I don't mind a lean steak, especially if it's going to be a little bit leaner, so it's going to be really interesting, we're also going to do some veggie side with this, ah. some fun asparagus that are very fun for me. I really love asparagus and Julia hates it so I never make it at home so I'm glad I can eat it at work and then my PhD will smell like you're cheating on me. Me with asparagus I'm going to say yes, so we have asparagus from Whole Foods and from Walmart right here.
is walmart steak better than whole foods
If you look at the butts, asparagus from Whole Foods has Browner's butts and asparagus from Walmart, what does that mean? I do not have I do not have. If I'm honest, the interesting thing is that Walmart asparagus is actually about 60 cents more expensive per pound than Whole Foods asparagus, which I wasn't expecting, maybe Walmart isn't operating at scale, there aren't many asparagus fans. fresh. Apparently it's from Walmart, but it looks really good and then the milk, this is a staple that a lot of people buy. What a Coastal Elite thing to say, milk is a staple that many people buy at grocery stores.
The point is, Whole Foods milk costs about seven dollars. per gallon milk Walmart 369 per gallon so there's a big difference right there we're not adding as much milk we're just putting it on the potatoes but we'll see how it all blends obviously the steak is going to be the star. here I'm really curious to see if the real lean edibility of meat can outperform all these fatty

foods

from Whole Foods right here, it's going to be a dog fight baby, and this junk dog is barking, not all dogs are big dogs , these potatoes will do it. they won't be baked once these potatoes won't be baked three times no no, they'll be baked twice huh, do people know what twice baked potatoes are?
I feel like that was the biggest thing from my childhood that I hadn't seen in about 15 years. account do you know what Maggie Dylan oh we have Morgan Mindy analyzes no, you already told me you don't know what they are Lily, yes, yes, that's incredible? Trevor Trevor had never heard of him V, yes, of course, we have our big heartthrob. Walmart potato here, you cut it in half, we'll take out the inside, we'll mix it with all this tasty stuff, we'll repackage it with the skin on and then we'll bake it for the The second time, since these potatoes were already baked, I used a technique very complicated baking process where I poked holes in them and microwaved them for a while, so I'm going to get all the pulp out of these potatoes and then I'm going to stop talking so you can figure this out, but periodically I'll say a little slogan that they will use again and you will see the progress I have made with the potato man, these bananas are good, hey.
What's happening? If you break the skin, you're screwed, you have to keep the skin intact, so you don't want to, so take a second, it's like scrimshaw, you know the legend of the mermaids is because, uh, the manatee, Trevor? He said, do you think the reason no one has heard of this is that a baked potato is

better

? No, I think it's because Trevor's generation is lazy and they don't want to take the time to bake their potatoes twice, how does that feel? You're right, we've actually finished taking out all of our potatoes if you see this one.
I took this to the attic and I was scared like that, I mean, what I meant was I messed up, I ruined this one. up a little bit, we're just going to put one in, we're going to do the beauty, so we're going to start pureeing, uh, all the things. I'm going to start a little light on the milk last time I made twice baked potatoes, uh, I really messed it up by adding too much milk. I'm going to save some bacon for decoration. We'll add some of the chunks there. I'm going to add a little bit of sour cream.
Sour Cream Walmart. much cheaper eh, I drank a liter of both before this, they taste the same. I'm going to add some spices, add a little paprika, salt and pepper, a little green onion again. I'll just save a little bit of the top. this to decorate add a little cheese and then a lot of butter now let's go to the other side it was all Whole Foods you have been fooled yes this is Whole Foods and I'm super dumb if you see the pieces of bacon on each side there are 90 pieces of bacon from Walmart for every piece of bacon from Whole Foods, but thick bacon.
I am controversial. I'm done with the thick bacon area, so I think this will be dispersed more evenly in the Walmart one, which is the smartest. man alive, okay and we'll mash it up, so sometimes if you want to get really fancy, you can put all the potatoes in a piping bag and make little shapes in there, um, I'm not going to do that. I'm just picking it up because I'm not the one judging this Nicole, yeah, I don't need to impress her. If I already have an impressed Nicole, you know I'm not going to do it now, well, I made it like a six-course meal. food using like Reese's Pieces or any date Nicole, you like dapes, no, don't eat, I was going to use that, no, no, I took it off my chest, oh, you took it out, I didn't see it, it's sweaty, no, it's good.
I want to mash it up quite a bit, that's how you get all that butter, all that cheese in there, okay, beautiful. I think I'm going to put all of this on one half of the potato and then save the other potato for breakfast. I'm going to crack an egg in there uh and then bake that and it'll be really good, we've never done that, that sounds like a fun time, although yeah, putting an egg on a potato, that doesn't sound like a fun time to you, it sounds like a fun time. little sign for me, okay, let me explicitly take a ladle of soup.
I'm mashing this potato with all the things. I have that beautiful paprika there. We have the beautiful, elegant, elegant. I couldn't decide between eloquent and elegant, but no. I don't know why a potato would be eloquent, okay, okay, one strange thing, I'm just going to add that to the potato, if there's one thing we've learned, no thanks, if there's one thing we've learned it's that Walmart has orange or paprika. that Whole Foods, okay guys, remember the orangest one is Walmart, bro, is there food coloring in your paprika? Honestly, because there wasn't even that much there and that's orange.
Okay, we'll bake this and then decorate it. with more pieces of bacon, cheese and chives and we have to start cooking our steak. I guess we're going to bake this at 375 for about 25 minutes until it's nice and hot and all the cheese is melted, you know how it goes. We have our potatoes twice baked in the oven, that's right, they're not once baked, they're not triple baked, but they have small eggs and I think they would make a delicious breakfast, uh, oh, we'll almost throw that knife. in my face asparagus what is how they grow no one knows but we have them here and we are going to cook them and I enjoy eating them um how to prepare the asparagus we are going to roast them in an oven right now because you already have the potatoes there, you could also throw the asparagus in there, save some time, don't dirty another pan, because they are so big you can roast them in the oven at 500 degrees and they won't get mushy if you have them. like very fine asparagus.
I would recommend browning them in the pan as if they were large, like this. Let's go ahead and roast them now. Everyone grew up with Rachel Ray telling you that the way to know where you cut asparagus is to pick it. like this and you bend it and wherever it breaks is where you cut the asparagus, but then you're wasting 80 percent of the delicious, perfectly edible asparagus. I think it's really strange that we've all been brainwashed into believing that there is no science behind the snapping method. You just shouldn't do it and what you do takes a lot of time.
I dig up a

whole

bunch of asparagus apparently hit it with one of those, they spank it a little bit and you just cut it like that and like that. a lot more asparagus for asparagus, it's really weird and they're all like mythical kitchen food waste, I blame Rachel Ray for the asparagus broth thing, well let's say it's a complete food John, sometimes I forget the objective of what we are doing. Grandpa is confused. again we're going to drizzle, we're going to estimate the oil, listen, between a tablespoon and two tablespoons and we're going to massage in a little bit of that.
There's that good oil from Whole Foods that we get from the same canola farm. canola eh, I don't really know what canola is, we'll add some garlic to it, this is fresh minced garlic, I'm contaminated with my fingers and no one will listen to me, we're just here for the steak. all right, so we're going to have a lot of little things to sprinkle on this onion powder, just a little bit of onion powder just for fun, you know, it makes the vegetables taste more like vegetables and now we're going to go ahead and just let's Lubricate all this, this is proper cooking technique, just stick your fingers in and mash, sometimes you just have to finish it all, hey, come on, you knew I was going to do it, come on, I was going to do it though, um you.
We're going to want to try to spread them out as much as possible the more you fill the pan the less char you're going to get the more steam we want a little jar so you don't go crazy why is onion powder so powdery? powders, okay, we'll put the asparagus in the oven and then it will cook. We'll finish with some fresh lemon and then cook a steak. Oh, uh, 500 degrees, 20 minutes, stirring occasionally, will be enough. steam so the garlic doesn't burn, it will be good listen to me, make a hole in the steak, crack an egg in there, hey Italy, sorry, great, so we prepared our steak at the time everyone was waiting for.
I heard the comments Josh said Josh where is the stake? Well, they're here uh, we're going to make a pretty simple oven, what do you call browning bread? That's what it's called, we're going to make some pretty simple pants here, uh, we're We're just going to season them with We have the Whole Foods steak right here, yeah, I double checked. I will season it with a large amount of salt. We're not going to measure the salt because they are two different grains, so we'll just look at them. Here we have kosher salt at Whole Foods and iodized fine grain at Walmart and then we'll add a little bit of pepper.
Some people say not to take pepper steaks seriously. I say urine. Let me do what I'm going to do and then we'll mix it with some garlic powder, uh, I don't know, man, salt, pepper, garlic powder, which is actually a Santa Maria style dressing from California, which I really enjoy it. You'll get some of that nice fine grain salt that will be much less bulky, meaning that one teaspoon of fine grain salt will equal between two and two and a half teaspoons, depending on how coarse your kosher is. salt Walmart got the coarse pepper and fine salt.
What the heck is going on, why does the pepper at Walmart look so much better than the pepper at Whole Foods? Well, we'll see how it shakes and then just a pinch of garlic. Fantastic. We'll season the other side when it gets to the pan, the pans are really hot, put about two tablespoons of oil in there, one two, look at it, wow and it's probably not going to explode and one one two, look at it. Wow fantastic.okay okay we gotta work fast we gotta work fast it's going to explode yeah that's how you know if you ever want to know if your pan is hot enough that you can actually hear it in the sizzling , grab some of the fat layer from your steak and do it. that and if you can hear that sizzle, it's readyfantastic, okay, okay, press down with the back of your hand, move the vacuum if you press that, I was literally going to save, press down with the back of your hand, it doesn't. like hurting your wrist but that really hurt me so we'll figure it out cooking is a mystery who knows how to do it nobody uh I'm going to go wash my hands and season the other side more than you think you need In fact, I think a lot of people, especially when they work with spices, they like to use them very light, they just go to town with it, the more flavor the better, sometimes you know, take it to the limit, that's actually something that chefs say seasoning a lot. to the edge, which literally means go to the edge, man, ride the lightning, season, your damn food, you know what I mean, did I put pepper on this yet, even if I didn't, can you add more fantastic? , oh wait, okay, let's just have a little glimpse oh that's like a nice crispy ah no a little bit more so don't say things like Gordon Ramsay on every cooking show it just comes out beautiful and it's like the ugliest thing ever. you've never seen, it's like holding the babies like it beautiful he's like he's an ugly baby Gordon what oh not all babies can be cute if all babies are cute then no baby is cute it's a bell curve that's right how society works that stick looks better so it's funny because you're actually getting a faster and stronger sear on the entire meal.
These are the same pans, same burner, same heat, it sears hotter because there is more intramuscular fat that actually bleeds out of the steak sooner than the Walmart one, but it's not bad. You know, it looks pretty good. Thanks for being communicative. You have a lot of pepper in the air. What I like to do when they brown in the pan. I'm going to let it brown about half as long as it browns on the first side because we're going to transfer it to the oven. so you're still going to get a lot of heat, that's going to blow up at what this 450 is, whatever dude, I don't know, it's probably like 380 degrees, our oven lies to us all the time, which is fine, like that which we're going to Put it in the oven for about five minutes until the internal temperature is 120 degrees when it rises to 125, which is a perfect middle ground Nicole before you have two identically beautiful steak dinners, one of the steak dinners has cooked with ingredients from Walmart and the other ones of the steak dinners have been cooked with ingredients from Whole Foods that way you have to decide which was which you know the deal you're a producer on the show but they've kept her completely in the dark, no he has any idea which is which in the dark like he's literally in a broom closet alone blindfolded he should start with this I don't care oh okay we'll do whatever man you know it's a guess want to guess? blind are you seeing something? yeah I wanna blind guess which one looks like which ok yeah that's right am I supposed to be talking during this?
Do you want to bite yourself? Yeah, give me the analysis, tell me what it looks like, tell me what it tastes like, I'm really crushing it, sorry. Okay, I'll say the thinking levels in this one are better. I can taste a crunch of salt that is quite satisfying. I feel like this steak because it comes off a little bit on this part makes me feel like it's less uniform than it was. It's not made in a factory and there's probably someone cutting it. Makes me feel like this one was hand cut. I'm not going to tell you anything.
I know, I know, I know this one lacks a little flavor but the actual texture of the meat is very good, it's a little sad that it's gray here but I won't hold it against the steak which was the chef's fault . He tried to apply pressure with his wrist, but it hurt. Right now, move on to the asparagus. Mmm, delicious, you can. eat one I have some new food of course you can eat all you want delicious asparagus cooked phenomenally well the guide absolutely beautiful nice and green I will say a lot of one word load of sauce pound for pound very similar , larger asparagus here, more delicate. asparagus here I like my asparagus a little bit with a little bit of girth, this one is a little bit Rachel Ray told me to cut the girth off but I said no, yeah, okay, do you want to talk to her about it later, okay, now the potatoes I can see that the cheese here is not so melted, this one is quite melted.
I think the coagulants coating the cheese prevented it from melting properly, whereas this one here melted very well, very attractive, the bacon pieces too. On this side, the bacon bits are nice and pronounced, it makes me feel like they are. I don't know, maybe organic or something. This one here doesn't look as basic as your average Bacchus. Can I ask you a question? I feel differently about potatoes if I say that instead of all that it was a broken egg a broken egg imagine the potato but you break an egg and then maybe even two eggs bacon we call it potato egg I feel like this is a joke and I wasn't here for that. um, this potato, although it is a beautiful potato, it doesn't taste as good as this one, what are the differences in taste?
I will say this one looks a little more chalky, not as bad. soft and like flexible, this is a more flexible potato, it's a smaller potato, although small potatoes, that's something Americans say small potatoes. I find myself getting more into this potato. I think the bacon that it has, the bacon is really delicious, the cheese is really good and sharp I think I feel like this one is a little basic and run of the mill, my potatoes are so good Nicole, what overall food is better? I like the steak in this one. I like asparagus in this one, but I like baked potatoes. with this one, so I think this is a better meal, okay?
Nicole, what's wrong? what was Whole Foods? this one very clear, yeah, very clearly, okay and wait, wait, well follow up question which one was Walmart, this one is okay, I thought I might get fooled and went back to that one, um, yeah, so the total price difference here on Whole Foods we spent 31.43 at Walmart 22.52, the vast majority came from the steak, the steak at Whole Foods, I mean, it's literally much better quality. It may be a lot more greasy, but I want to say that everyone saw me. I was eating a sandwich. That steak is much better.
It's a better steak. A better quality steak if you simply eat it as a pure steak. I mean, the quality really helps a lot if we're cutting for sandwiches, making a Cheesesteak, whatever, it would be fine for a sandwich, it would be fine even for a simple dinner, yeah, it's still a good dinner, why was this potato better? I don't know, but it was much better. I think it was the quality of the cheese. I think it was the quality of the spices. I went in there, yes, but I will say that these asparagus were incredible.
I think the quality of the asparagus at Walmart was way ahead and it's more expensive than Whole Foods, yeah that's the only thing that's more expensive, inexplicably the asparagus is like 30 cents more expensive per pound, yeah that's not bad , but I mean, ultimately, this is really fascinating to me, fascinating and we can take the leftovers. steaks at home yes, thank you for inviting me to Gross Nicole, thank you so much and thank you all so much for stopping my mythical cooking and leaving a note in the comments, ask us what dish you want to see cooked in which grocery store next because I really enjoy it.
By doing this we like to cook nice simple food and see where your money goes at the supermarket and it turns out it goes straight to steaks, see you next time, potato egg, I don't care about potato egg, what? Do you know why everyone is against me today? Check out the latest addition to our ever-proud year-round collection benefiting our friends at Outright Action International. Buy now at Mytical.com.

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