Mountain Grandma Reveals 32 BUDGET Meats That Are WAY Better Than Ribeye

🔗 Grandma never wrote hers down, so I finally did. All 118 plus much more. Get em before they're gone: https://www.opalrowe.com Opal Rowe counts down the old mountain way with meat — 32 budget cuts and cheap meats that eat richer than a $22 ribeye, the way the holler folks fed a whole table for next to nothing and never once left a soul hungry. From country ham steak fried in red-eye gravy, smothered pork chops off the cheap end of the hog, chuck steak the butcher takes home for his own supper, soup bones and beef shank, to the organ meats most folks throw out — liver and onions, beef heart, tongue, souse — and on to lard and cracklins, hog jowl, ham hocks, and game off the mountain. It is how her people stretched a little meat across a big family and made the cheapest thing in the case eat like a rich man's steak. And there is one cut Opal has fried her whole life and never once told a living soul the name of — under two dollars a pound, walked right past by near everybody, outeating a ribeye for a tenth of the money — that she holds back all the way down to number two, and finally holds up at the very end. Her mama and her mawmaw carried all of it behind their eyes and never wrote a word of it down. Until now. In this one, Opal covers: • The cheapest cuts in the case — country ham steak, smothered pork chops, chuck steak, soup bones — and why they eat richer than a $22 ribeye • Cooking a tough, cheap cut so it comes up fork-tender instead of like shoe leather — low and slow, never fast and hot • The organ meats and odd bits her people never once wasted — liver and onions, beef heart, tongue, souse — and the ones still worth cooking today • The "throwaway" parts the fancy restaurants came all the way around on and now charge a steakhouse price for — bacon ends, marrow bones, hog jowl, pork belly • The one cut she will not oversell — and why that plain honesty is exactly why you can trust her on the other thirty-one • The under-two-dollar cut she fried her whole life and never named for a soul — held back till number two, then finally revealed These are the real mountain-meat secrets the old folks knew by heart — and now they are finally written down. Tell us down in the comments where you are watchin from, and what your people called these cheap cuts of meat, and who it was that taught you to cook them — Opal reads every last one. CHAPTERS 0:00 The $22 Ribeye and the Cut She Never Named 1:42 Country Ham Steak with Red-Eye Gravy 2:38 A Whole Fried Chicken, Every Piece 3:27 Smothered Pork Chops 4:17 The Chuck Steak 5:03 Country-Style Ribs 5:55 Bacon Ends and Pieces 6:45 Fried Chicken Gizzards and Livers 7:37 Country Sausage, Seasoned by Hand 8:38 The Poor Man's Prime Rib 9:33 The Old Hen That Quit Laying 10:22 Beef Shank and Soup Bones 11:21 Venison, the Deer Meat 12:15 Rabbit, Fried or Stewed 13:02 Squirrel, Stewed with Dumplings 13:52 Smoked Turkey Necks 14:43 Pork Loin Strip with Biscuits and Gravy 15:41 Fresh Fried Side Meat 16:40 A Pound of Hamburger, Stretched 17:33 Chicken-Fried Steak Under Milk Gravy 18:43 Rendered Lard and Cracklins 19:40 Hog Jowl, the Poor Man's Bacon 21:00 Pickled Pig's Feet 22:00 Beef Heart, Slow-Roasted 22:53 Ham Hocks with Beans and Greens 23:49 Pork Backbone and Kraut 24:53 Beef Tongue 25:56 Liver and Onions, Fried Quick 27:00 Souse, What Some Call Head Cheese 28:01 Chitlins 29:06 Pork Brains Scrambled with Eggs 30:07 The Cut She Held Back 31:12 A Pot of Soup Beans