Premium Meat, Reimagined

take out the fin. Let me take you to other side over here. So how long trying good job in the back? We know your food is pre premier food. So you just took over the meat department. This mind ri butcher. >> Wow. Behind us. >> First of all, let's talk about our specialties though. What are you bringing to the table? What are you going to bring new to the market? What we're doing over here is a special. You need the label. You eat the flash. Every piece is labeled exactly what it is. We don't write on a piece of meat flank. We don't write a piece of meat cheek meat. Whatever you buy, whatever says on the label, that's what we getting. Transparency is number one to our customers. Exactly. American is Canadian. Imported. So it's very easy for a meat store to fool somebody. >> To fool somebody. >> How? >> Because you get a package of meat. You have no idea. We came from America, came from Canada, kept us from kept us from Argentina. >> And you say, you have no idea. >> And by us, everything is transparent and labeled. And that's key. I like the sticker. Bonus flanking of the of the package. Get me started. So is one of the items that everyone's known for me. Bonus flank. We're not going to do something like that. If it's not flanker, we won't call it flank. >> Transparent is the key over here. It's your baby. Anything. Sesame chicken% delicious. It got to be good. Delicious. We're here every day. Caught fresh daily. We're very very on top of it. It's a free check of the shelf and we're mish on top of the single cut. We clean everything. Let's let's take it off. We take it off. You're getting real meat. >> You're buying a rip steak. You're buying a rib steak. I'm not selling you bones. You want bones. into the house took over. You'll only see marbization. I'm not kidding. Seriously, >> Budd knows me. Okay, guys. >> Give me the mic over there. >> No. No. What do I need a mic for? >> You made it onto the stand. >> Okay, I made it to the status. But I'm just I just passed by. I'm shopping meat. And I have to say since he took over, it's a different kind of meat. Look the marbilization. Doesn't matter what type. It's a whole different ball game. It's not like he used to be. So change. Thanks for the compliment. >> Cheers. >> I'm in 3:00 a.m. >> You really The first morning. >> First night. First night. >> The first night is going to be a barbecue. What are you putting on the grill? >> Uh my secret thing is a club steak. >> Club. Club. >> Bon and club steak. >> It's very good. >> What do you put on the What do you dress it with? What do you season it with? >> Uh just salt. >> That's it. >> Just salt. Don't ruin you don't do the mushes mention that's another thing people don't know when you buy quality meat all your meat needs is salt and pepper if you like you know what the flavor is the meat the marbling that's the marvelization is the flavor that's what it is 100 when I smoke sometimes also like a good brisket if I take it from here especially not the important one for a few bucks more. I'm telling you, just put salt. That's it. I'm thinking we should do a weekly food review with Buddha. >> Yeah. >> A weekly tip of the week. Maybe maybe a collaboration. >> Talking about smoking some of the shelf whole brisket. Perfect for the smoker. Kon beautiful whole brisket. And if you don't find something on the shelf, come to me. Ask anyone. We're here to service you. Whatever you need, we have >> Nice. Nice. I'm so happy. I'm so excited. Delhi. But I want to tell you something. Another thing people don't know that we do over here is we do grilling. Let's say $25. >> Mhm. Guys, answer any restaurant, any steakhouse. Minimum 50, 60 bucks. >> Buy this, take it to the craftic deli counter. $5 will grill it for you on the spot. No way. >> Freshly grilled. You don't get this quality anywhere. >> That's crazy. No. Let's go. What's a give me? You don't have to choose the diamond. >> Yeah. So, let's do >> let's do this. >> Baby got from grill. >> Nice. Amazing over here. >> Nice. So, again, lipstick. We grill it on the spot for you. You have a beautiful freshly no gimmicks. It was made fresh for your order. And look at the price that you're paying. >> Look at the price you're paying. So in a restaurant $25, $30ish dish. Take a side dish for $45. Mashed potatoes. >> Perfect. Mashed potatoes. Grilled vegetables. is healthy. So for $35 delicious elegant supper restaurant is mentioned pers. >> Yeah, we do that. Yes. >> Wow. >> The marbilization of the flat of the do the binding the full situation. But Sam already looks better. Look at the tip. It's cut off. The name of the new butcher is the butcher. >> The butcher. The butcher. >> The butcher. That's it. The butcher. That's it. No, nothing near the butcher. And the butcher.