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00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the
00:09most renowned judges into the ultimate culinary battleground this is a test of our 10 culinary
00:16Commandments master them and you win 1 million dollars brought to you by our official cleanup
00:23partners Don Powerwash last week the contest for culinary greatness began it is an arena and we
00:36are gladiators that are going to do battle and the chefs quickly learned that nothing comes easy
00:41on America's culinary top four of you serve your final dish and tonight we begin the
00:52commandments the art of meat oh my gosh wonder what commandment they're gonna throw at us today
01:09eggs showing up on a farm have no idea what to expect last week the first American to be a
01:20medalist in the Boku store just went home this competition is going to be tough oh we're
01:26certainly not in the kitchen anymore my strategy walking in is smelling what type of poop there
01:33was on this farm if it's chicken poop smells a particular way if it's cow poop it smells a
01:37particular way oh wow oh my gosh yes my heart drops one of the commandments gonna be butchering butchering a
01:57cow there's something I've never done before
02:00so who broke down a quarter cow yet I have it's been a long time I broke down whole animals
02:05but
02:06not this big I had a menu where I would break down this whole suckling pig and I can de
02:09-bone the whole thing in six minutes and I've butchered the whole alligator before that to me is very fun
02:14are you feeling relief I feel a huge sense of relief beef hanging from these hooks makes me feel right
02:21at home the restaurant I'm building in Jackson Hole Wyoming will be a Basque steakhouse
02:29when I was eight years old my stepmom came home and she dragged a full-sized deer into our kitchen
02:37and she starts skinning it breaking this deer down that was the day that I became interested in butchery
02:42I am the first woman in Florida to receive a Michelin star for my steakhouse only one percent of restaurants
02:48worldwide receive that honor and of that only six percent are women I was really disappointed in myself
02:53last week the lobster unfortunately did not work out
02:58it's a new week and I'm super excited for this challenge
03:02I always break it down on a table though you need the gravity
03:06yeah I mean I get up on the table and do it I always have to put my weight into
03:10it
03:10good morning
03:16well we're clearly not in the penthouse anymore
03:19no today we start the culinary commandment the stakes could not be higher
03:27I'm sorry that will be the one and only pun
03:31each commandment is designed to push you to your limits
03:35as you might have guessed the first culinary commandment is mastering the art of meat
03:43meat is a very important commandment everywhere in the world we all eat some form of meat
03:48traditionally in Korean culture eating beef was a sign of wealth and prosperity
03:53well today to prove your mastery of the meat commandment you'll have two challenges butchery and cookery
04:03ooh talk about beefcake
04:07let me introduce you to your guest judge for this commandment a legendary fourth generation butcher
04:13his company Pat Lafrida meat purveyors was established over 100 years ago
04:18he's also the author of a seminal book called meat
04:21the one and only Pat Lafrida
04:24thank you
04:26I'm very familiar with Pat Lafrida
04:27I see his meat truck all the time going around New York City
04:30so who else would you want to come and judge the butchery competition
04:33the first part of this commandment will be testing your butchery skills
04:37for this challenge you'll be working in a team of two
04:42I'm okay with a team challenge
04:44but I know whatever they're going to throw at us is not going to be easy
04:47Kim you have some experience right?
04:51little bit
04:52I like the brushing of the chin first
04:54pretty confident
04:54yeah a little bit
04:55I break down animals every week in my restaurant
04:58so anyone trying to team up with Kim?
05:01I'm going to partner with Kim
05:02all right everybody pair up
05:04all right
05:08let's go
05:09Chicago
05:10Chicago we gotta stay
05:11Chicago stay
05:11I wouldn't pick the pregnant lady in this challenge
05:14because like I'm the weak link in this group
05:16without a doubt
05:17there's no question
05:18where we at?
05:19no one picked me
05:20it was like high school all over again
05:22I'm the last person to get picked
05:24me and Cara
05:25all right
05:26oh sorry
05:26let's do it
05:27all right let's get into the challenge
05:29you'll have to butcher one flank steak
05:32eight top sirloin center cuts
05:35ten New York strips
05:37three Brazilian picanhas
05:39one tri-tip
05:40and six filet mignon
05:42it's very important that you know what each cut looks like
05:46where each muscle group starts and ends
05:48and how to separate it cleanly along the natural scene
05:51if you make one wrong cut
05:53you cannot go back
05:54I'm going to be looking to make sure that all of your cuts are precise
05:58it's going to look beautiful
06:00Pat will be scoring you today out of a total possible 20 points
06:05speed is a factor so the faster you butcher the more points you earn
06:10but don't let speed compromise the precision
06:13how your team ranks in the butchery challenge will help you in the next part of this commandment
06:18and believe me
06:19you're going to want that advantage
06:21oh
06:22okay
06:23chefs you have one hour to butcher this hind saddle of steer
06:27how long does it take you to break one down
06:29about 15 or 20 minutes
06:30oh my god
06:32i wish i didn't ask
06:34you ready
06:35yes
06:36your time starts now
06:38let's go
06:39let's go
06:40all right okay
06:43the first goal is get it on here
06:45yeah
06:45last week
06:46i was almost eliminated
06:48yes
06:49congratulations beverly
06:50i need to butcher this like my life depends on it
06:53my goal is to win the million dollars
06:58do you think that we should take part of it off just make it lighter or just pick it up
07:02no i'm just going to cut it off
07:03okay i'm going to do my best to get the cuts out i don't know all of where all of
07:07them are
07:07do you want to work on a table or off the table
07:09it's up to you
07:12food is the first one cutting look they're all strategizing
07:15and he's already going at it
07:17he's had to have kind of before going after the filet
07:21like a chicken go down the spine
07:22my husband is also a chef and i remember him saying one time when it comes to butchery just follow
07:27the scenes
07:27his voice is in my head today just follow the scenes
07:32go go
07:33she's cutting through the seam so not cutting through the protein
07:36and that's great for not wasting anything
07:46come on
07:47trying to hack into this steer with this hand saw is like trying to break out of jail with a
07:51nail file
07:52wouldn't mind being able to try and release this a bit
07:54i'm going to try and break it down into the primals so car can start butchering cleaning
08:01the leg
08:03food is to my left and he just flies through the first two cuts i gotta haul ass trying to
08:08expose the seams our strategy became i'm gonna find the different cuts okay
08:13and amelie's gonna clean up and trim the meat
08:16we did a lot of like whole animal butchery when i was working at sinyal in singapore
08:21you know there's no prep cooks in singapore so we did everything from start to finish i definitely lean on
08:27that type of experience from before
08:30i'm gonna go
08:30you all right
08:31yeah
08:37chefs you have 30 minutes remaining
08:40how much is that weigh
08:41about 225 pounds
08:43wow okay i'm trying to disconnect from this thing
08:45the cow it's like so high and i'm just like slow dancing with this loin
08:51we don't need this whole hind we just need the short loin
08:53i just need to get it on the table
08:55but this is 200 pounds
08:57we have to separate the brown from the loin
09:00oh
09:01melina and kim are cutting right through the pelvis
09:04and this is about to release a very heavy part
09:08oh yeah this is scary
09:09watch your toes ladies
09:13it's literally just here
09:14i know
09:14right in here
09:15oh my god sorry
09:26okay
09:27okay
09:27ready
09:28okay
09:31i was concerned that it was too heavy
09:33they can't get it up
09:34go go go go go
09:36we have one hour to butcher and portion this hind steer and now we're losing a lot of time
09:43i'm not sure how we're gonna even get the loin onto this table
09:47come on you guys can do it let's go push it up there
09:50i know
09:51good job
09:52all right
09:53very good job
09:56yeah i didn't think that through
09:59michael and matt are the only ones that have their fillets on the table
10:02they look like they're pretty far ahead
10:05between the two of us we're gonna do our best and like
10:08yeah i had a restaurant where we did butcher the front quarter but hind quarter is very different
10:16does that look like the new york strip to you
10:18i'm trying to like find the pieces cutting around seams and finding whole muscles
10:24katie seems to be struggling a bit
10:26not feeling great to be totally honest
10:30beverly's about to cut some new york strip steaks
10:32diana has her fillets out
10:34they know what they're doing
10:38i need to get this thing off the hook but i don't know how to do it
10:41i'm by myself here
10:43kara's in a second trimester right now she can't carry more than 50 pounds
10:47chris you mind giving me a hand with this as well
10:50yeah buddy
10:50absolutely
10:55okay
10:56help from another team
10:57that's nice that's very sportsman like
11:00kara was going to need help lifting the meat because she's pregnant
11:02my mother would come back from the grave and slap me if i had not helped her
11:09michael and that we've got three trays out so half their cuts are already done
11:13let's speed it up what do you think
11:15yeah i say speed it up
11:16let's do it all right
11:16i'm on
11:17looks like he's got the meat sweats
11:31check
11:31kim and i lost a lot of time moving this cow
11:34you think more clean or leave some of this fat on
11:36i would be fine with that
11:37okay
11:38we have to work really quickly
11:40these look the best
11:41okay
11:45try a tight tip
11:46New York
11:47New York
11:48and uh
11:49picanha
11:49yeah
11:49yeah
11:50all right
11:50ready
11:51together
11:54damn
11:55hello ladies
11:56hello
11:57congratulations on finishing first
11:59thank you
12:00thank you
12:00right now i'm feeling very nervous but at the same time we're like we're gonna kill it
12:05but we're scared but we're gonna kill it
12:06all right bring it
12:09all right bring it
12:22hello
12:25hello
12:26okay
12:27perfect
12:27this doesn't look like a tritip
12:29yeah it does
12:29this looks more like a tritip
12:31yeah 100%
12:32this does not look like a triangle
12:35time is running out
12:36three minutes left
12:37okay i'm gonna ding
12:38yep
12:39people are dinging their bells
12:44it's very stressful
12:45i'm just like making stuff up
12:47so i think we just go and ring the bell
12:49let's just let's just do it
12:56time's up chefs
12:57we're the last ones to finish
12:58and even though i'm confident in my butchery skills i don't feel good i don't feel anything other than anxiety
13:06and fear
13:10chefs the scores are in
13:12y'all gave everything you had today
13:14the envelope
13:15thank you
13:17i know i want to do well in this challenge because i know it's going to affect the next challenge
13:21so i need that advantage
13:22in first place with 14 points
13:28Beverly and Deanna
13:32being the two smallest women and to conquer the biggest thing is so satisfying
13:41you really won because of your cuts your cuts were clean they were the best trim of any of the
13:46meat that we saw out here
13:47thank you
13:48thank you
13:48and tied for second place are michael and matt and buddha and kara the next team is emily and chris
13:59next up katie and keith and last are kim and melina
14:05you finished last because the sirloin steaks were very different in shape and size
14:10then the fillet was not trimmed very well at all
14:13being in the bottom for the butchery challenge sucks
14:16you never want to be in the bottom especially something that you love and respect
14:21let's get into the cookery part of our meat commandment
14:24tomorrow you'll have to create a dish that showcases one cut of meat cooked two ways
14:32i literally never put a dish together that has two different preparations of one thing on a plate
14:41there's a lot of meat here which is good
14:45because
14:46you're going to be cooking
14:48for 100 guests
14:50in the first ever
14:53America's Culinary Cup
14:54carnivore classic
14:57oh and say goodbye to your teammate
14:59because the cookery part of this commandment
15:02you'll be doing alone
15:04being a one-man band for 100 people
15:06that's daunting
15:08but first
15:09in your last act
15:11as a team
15:13each pair will get to select the cut you'll be showcasing in your dish
15:17and you'll have to agree on that cut
15:19once the cut is selected
15:20it's off the table for the rest of you
15:23remember i told you you were going to get that advantage
15:27Beverly and diana
15:28since you scored the highest
15:29you'll get the first pick
15:31that's a huge advantage
15:33i want any cut except the top sirloin
15:36but we were last in the butchery challenge
15:39so i'm hoping someone else wants the top sirloin
15:42what'll it be ladies
15:43flank steak
15:45okay flank steak is off the table for the rest of you
15:48okay so michael and matt you're up
15:50i think we're going to use the picanha
15:52all right next up buda and kara
15:56we're going to go with the new york
15:57all right emily and chris
15:59we're going to take the filet
16:01keith and katie
16:02we're going to go with the tri-tip
16:04that means kim and melina you're left with the top sirloin
16:08i'm super annoyed
16:09there's no fat on the top sirloin
16:12i'm not sure how i'm going to manipulate this tough ball of meat
16:16you'll have two and a half hours today
16:19and 90 minutes tomorrow to prep and cook before the carnivore classic begins
16:25we'll be back tomorrow with michael wiley and a hundred new friends
16:30i know that i'm going to need to cook the hell out of this beef in order to make up
16:36for the fact that we are second to last
16:39chefs please grab your cut your time starts now
16:50for the cookery part of the commandment chefs are scored on four judging criteria
16:55taste presentation creativity and mastery of the commandment cookery scores will be added to butchery scores for a possible perfect
17:03score of 100
17:05the person with the lowest total score will be eliminated
17:08i don't know what to do with this piece of meat
17:10i've never had a top sirloin in my steakhouse
17:14right now i'm just trying to cut around the tougher parts
17:18i'm thinking about making laotian larv salad
17:21the beef really thinly sliced will help the texture
17:25i know kim and i ended up last but since only one of us will be eliminated
17:29i only need to outcook kim to survive
17:33i feel horrible for saying that i love kim
17:35i love you kim
17:37same
17:42hey kim what are you making
17:44kind of like a play on beef and broccoli i'm thinking
17:47ooh i love beef and broccoli
17:50gotta do something to redeem myself
17:51get as many points as i can
17:53i'm thinking how can i create a story about this cut of meat that would make people want to eat
17:59it
18:00every day at the restaurant
18:02it's just part of what we do
18:04i opened nightbird in 2016
18:06my partner and i we do it together
18:08i met ron i staged at a restaurant
18:11he was the chef
18:12we just kind of became really good friends
18:14and we started dating
18:16we are i think the straight up definition of mom and pop
18:19when the toilet doesn't work unfortunately ron fixes it
18:22we go get the flowers
18:23i go to the farmer's market
18:25i'm sacrificing a lot to be here
18:26i'm at my restaurant probably more than i'm at my house
18:28i haven't had a vacation since 2014
18:30winning a million dollars would definitely ease that
18:34you know not having the best cut of meat
18:36definitely gonna grill
18:37infuse a little bit of smoke and i'm gonna shave some really thin and fry
18:41to see if it gives that vibe of like beef and broccoli crispy crunchies that like are on the plate
18:50mat what are you making over there mate
18:52japanese barbecue if you will
18:54i'm making steak and eggs
18:57did you miss breakfast or something
18:58i came all the way to america's culinary cup to cook a salad and breakfast
19:02i'm gonna do beef five ways instead of two ways
19:05and try and get maximum points on the technique
19:08the meat i can dry that up make it into a salt
19:11i can take that fat cap making a hollandaise
19:13we ended up with 12 points
19:15but in a competition like this
19:17you can't be that comfortable
19:19i'm here to challenge myself the same way that i've always cooked
19:23i was kind of born into cooking
19:25my dad has 16 brothers and sisters
19:2712 of them are boys and only one's not a chef
19:30i just won a michelin star which is an absolute privilege and honor
19:34but more important since i competed last in any competition i'm a change man i'm a i'm a dad Buddha
19:40now
19:41you're gonna jump on
19:42two beautiful girls
19:44i wanna win this competition
19:47this is a million dollars life-changing money
19:49i'm here to give them the best life possible
19:52mwah
19:5890 minutes left chefs
19:59heard
20:00what are you making car
20:01you know what a shienbing is
20:02yeah i do
20:03a shienbing is a meat stuffed pancake
20:05my inspiration is from street food when i lived in beijing
20:09okay i gotta put this bag in the bag
20:10i first moved to china because my visa expired in france and i got booted when i was working for
20:15gordon ramsay in versailles
20:16leaving france was sad but moving to china was amazing
20:20food-wise i had never been so enthralled in my life
20:23there are gonna be like individual wedges of a pancake with some rare meat on top
20:26very traditional chinese
20:2830 minutes 30
20:29per 30
20:31where the music at i usually cook with music in the kitchen
20:34katie what are you doing with the tri-tip
20:35i'm making sliders
20:37okay
20:37i am thinking about the fact that i only have five points
20:41at an event like this people love sliders
20:45i am working on a kind of spanish inspired um slider
20:51i take a bite out of it and it's like one of the best burgers i've ever had that is
20:55the goal
20:56what are you doing
20:57kebab torche which is like a sweet and sour kebab with pieces of filet
21:01and then i'll have some sauces i'm going to make some lavash
21:04flatbread emily
21:05what i look like enough dough to you
21:06this meat is going to be used for my chips i just want to impart a little bit of the
21:10charcoal flavor
21:11so the two ways that i'm going to cook my top cereal line is for one i'm going to make
21:16beef chips
21:16which are like beef jerky and the second way is add the protein in the salad
21:21hey diana how you doing over there
21:22oh grasshopper action
21:25grasshoppers they're traditional in mexican cuisine
21:28i am the chef owner of mitocaya and tojeria in chicago illinois
21:32mitocaya has been awarded michelin guide bib gourmand every year
21:37when i decided that i wanted to be a chef it was almost like a calling
21:40i wanted to only cook mexican cuisine because i feel so connected to my heritage
21:46one of my favorite things to cook with is actually insects
21:50i agree with that they are delicious
21:54eight minutes
21:56i've got to get these things wrapped
21:59i definitely utilize a lot of my time trying to mimic the fried little bits at the bottom of a
22:05little white chinese container
22:08i've never fried sterling before
22:10it's very dry
22:13not a lot of flavor
22:14i fried off some and i'm on the fence about it
22:18is this the dish i'm committing to?
22:20if you don't like something in your restaurant you don't serve it
22:23so i have to figure something else out
22:24before tomorrow
22:26that is time guys thank you very much
22:28me me me me me me me me me me me me me
22:44today's carnival classics we're about to start cooking for a hundred people
22:48one cut of meat two ways
22:50it's a little nerve-racking
22:51we have 90 minutes left before we start to serve
22:54my home menu is going to be barbecue picanha
22:57and then i made sausage meatball if you will
23:00the scores from both butchery and cookery are going to be added together
23:07even if i do miss a couple points here and there at least i have the leverage of the success
23:12of the butchery
23:13so now i'm just putting a little bit of this vinaigrette just to kind of glaze the meatballs
23:18oh my god i almost thought i was missing something and i'm not
23:21hey kim how you doing what do you have left to do
23:23i'm switching up my game plan a little bit just to make sure everything comes out how i want it
23:28yesterday with the sirloin i wasn't happy with the frying
23:31obviously if the meat's not cooked well i'm not going to do well
23:33so my game plan changed and i want to impart moisture and tenderness as much as i can
23:39i'm going to do one piece of meat confit and then i'll grill it and i'll smoke it
23:44it'll be multiple ways of me cooking this beef and it's going to come out delicious
23:48coming in with one of the lowest scores but i think that is going to push me
23:5632 minutes how's it going over there keith i am smoking the tri-tip and then i braised the tri
24:02-tip
24:03heading into the carnivore classic we landed at five points we're second to the bottom but i'm beyond confident
24:09that i'll be able to make the points up
24:13oh
24:13y'all in trouble
24:17they're in trouble
24:20i'm just putting together the salad cooking for a hundred people i don't want to make it too spicy
24:25i just want to have it be really flavorful but not extreme
24:30the flavor is there and that's what's important
24:32fifteen it goes by so fast i don't understand time in this world
24:41i'm never going to take my sushi for granted ever again
24:44or any of my cooks dude
24:45for real though
24:59no escaping the last minute
25:03it's a nice day for cooking outside
25:06i want to welcome everyone to the first ever carnivore classic
25:10and joining me today are our judges michael chimerusti and wiley dufrain with our special guest judge pat lafreda
25:22chef this is your chance to add to your butchery score at the end of the day the chef with
25:27the lowest score will be going home
25:31let's start eating
25:34let's start eating
25:35a little texas chili for you here
25:36sounds good to me
25:38there's a stuffed chinese pancake a little rare beef on top pickled daikon
25:41wow enjoy
25:42i think we're gonna eat more meat today than i've eaten in years
25:45lovely
25:46this is a smoked tri-tip
25:49hi kira
25:50hi
25:50what did you make for us
25:52so i made a shao bing
25:53it's kind of like a scallion pancake
25:55meets a meat stuffing
25:56this one's a roll to create layers of meat within dough
25:59and then i just did a rare slice on top
26:03well i think this should tell you something
26:05we all completely finished
26:06it's pretty amazing
26:07thank you
26:08my lips are stinging and a little swollen from that szechuan
26:13i think that meat pancake was unreal
26:16oh thank you
26:17it almost ate like the best corner of the lasagna
26:19you know it was crunchy and chewy and meaty
26:23yummy
26:24thank you
26:25thank you keep cool
26:26thank you
26:26good job
26:27well done chef
26:29i feel great
26:30that's like wind
26:35flatbread thomas baby
26:36that's i mean that's all i want every day anyway
26:39good afternoon chef
26:40good afternoon
26:42what we have here is picanha done two ways
26:45what we did was took the center cut of the picanha
26:47and then we took all the trim and made like a sausage meatball
26:49the center cut has been rubbed with kind of like a japanese barbecue if you will
26:53that's really a great choice with the picanha
26:55to take the center cut of it
26:57because it's in a regular shape
27:01i love that beef sausage
27:03thank you
27:04the dish had a ton of flavor from the chilies and the pickle and the cheese sauces
27:09the grilled steak was also cooked perfectly
27:12thank you
27:12this is like the clearest expression of using one cut of beef for two very different purposes
27:16i also like the creamy matsutake dressing you put underneath
27:19great job matt
27:20yeah really good stuff
27:21thank you
27:21thank you man
27:22appreciate you
27:25hi chefs
27:25hello
27:26how are you all
27:27good
27:28i'm good how are you kim
27:29better than yesterday
27:30what'd you make for us
27:31i kind of did a play on beef and broccoli
27:35roasted cauliflower pickled cauliflower fried brussels
27:38i made a fish sauce caramel i marinated and then confit and then kind of grill smoked the sirloin
27:45we're not gonna have beef two ways you just put two methods on one sirloin
27:51yes did i that you look on your face okay i was having a good day
27:57well let's just try your dish how about that
27:59okay
28:00all right
28:02screw that one up
28:04kim i i love the riff on the beef and broccoli
28:08you can't feed that beef and then and then you sliced it
28:11then i grilled it
28:12and sliced it
28:13yeah a lot of flavor
28:14well done
28:14thank you so much kim
28:16thank you
28:16well done
28:17it made sense in my brain that as long as i'm applying confine i'm applying smoking i'm applying grilling
28:23that those were multiple ways and that it tasted good and i just up on the rules
28:28if there's a shining light in this situation that's it
28:35i have beef yukajang soup and uh sam wrap
28:39two of the best ways you can use this cut of meat
28:42searing it like a steak and then shredded the meat
28:45when we got the flank steak i immediately thought about my mom
28:48she made a lot of korean soup
28:49it smells great
28:51it's delicious
28:52it's amazing how tender you got the flank steak
28:54oh thank you
28:55that's a big knife
28:57that's a big knife
28:58that's a big knife beverly
28:59small woman big knife
29:01two down eight to go
29:04no four down
29:05four down
29:06four down
29:06eight to go
29:07yeah
29:08you weren't a math major
29:09i was never a math major
29:10no
29:10i was not
29:12all right let's uh talk about cara's dish
29:15being the meat man i love carbs and i love the way that the beef was enveloped into that
29:21pancake reminded me of some italian cooking
29:24nostalgia is important if you can remind somebody of some positive food memory from the past
29:28you have you have them
29:30pat what was your impression of kim's dish
29:32she didn't prepare the meat in two different ways but what she did serve i thought was tender
29:38she confit it first and then grilled it to finish it i don't think that passes muster with regards to
29:42preparing beef in two different ways
29:44well mastery of the commandment is something we need to take into account
29:48all right let's vote
29:53good
29:56good
29:56afternoon chef
29:57with the tri-tip
29:58i smoked it and got a good sear on it
30:00but then the second way i treated it
30:02in the form of a machaca
30:03a lot of times i've had machaca that's kind of like
30:08this was not
30:09good job
30:12what is it what do we got
30:13i have a laotian beef salad here
30:15whoa
30:16wow
30:17my favorite is still chef kara
30:20did you do the little meatball chef math
30:22oh that meatball was so good
30:28what's up chef
30:29so i've uh prepared for your steak and eggs
30:32obviously not your typical steak and eggs
30:34you have sirloin that's done in more of an encrooted sort of style
30:38the egg yolk component it's confit egg yolk
30:42i took the trimmings from the sirloin and made a sauce from it
30:46finish it off we have a hollandaise that i made
30:49from the beef fat that's been rendered down
30:52i'm finishing this off with a little sirloin salt
30:55so you cook the beef one way but you use the beef five ways
30:59yes
30:59you're proving once again that you have a mastery of many many different techniques
31:04and you love to just put them all on one plate
31:06yeah my favorite part of the dish was the pickled shimeji mushrooms
31:09yeah
31:10but that shouldn't be the case on a beef challenge
31:13i understand you did so many different things with the sirloin
31:16the salt is fantastic i think you need way more of it
31:20then it would have been more clear that oh this is the second way he's doing beef
31:25when you eat it you are never imagining beef two ways or beef five ways
31:31when you say two ways i didn't really think it was like
31:34two forms of meat
31:36yeah exactly
31:37while it's delicious it may just not meet my expectations
31:40okay
31:41meet your expectations
31:42yes
31:43i like that
31:44noted
31:45thank you
31:47thank you
31:47thank you
31:50he has a lot of great ideas floating around in his head
31:52but sometimes i think that works against him
31:54the beef was used in different parts of that dish
31:56yes but did they have a real impact on its overall success
32:00i don't think so
32:01yeah i mean if i'm giving you turkey with some gravy on it
32:05is that turkey two ways
32:07no
32:07not for me
32:08definitely no i didn't do well
32:10but i've already got an upper hand from the butchery challenge
32:14hopefully the presentation and creativity and the technique
32:17is what's able to get me through to the next round
32:32hi how are you
32:33hi chris
32:33sounds good over here
32:34hey chef how's it going
32:35i have two different kebabs
32:36both made with uh tenderloin
32:38both of them are very traditional iranian kebabs
32:40one of them is called uh kebab torsh
32:42and that's marinated overnight
32:43more like uh chunks of tenderloin
32:46and then the other one is one of my favorites is called bargue filet mignon that's rolled out super thin
32:52and then both sides will be topped with a pine nut charmoula
32:56enjoy hope you like it
32:59that meat is really tender
33:00the cook on the meat is great
33:02the flavors you got the amount of work you did
33:04i commend you on the on the bread like really nice
33:07i do feel like you've prepared the beef in two different ways
33:10but then you kind of brought them back together under that same charmoula
33:15great work on the beef
33:16thank you guys
33:16thank you
33:17pleasure to cook for you as always
33:18thank you
33:19appreciate it
33:26i feel like this is the wild west
33:29hi
33:29hi emily
33:31what'd you make for us
33:33a lot
33:33i have a beef stock
33:35japanese curry
33:36i did a crispy rice onigiri
33:39we have beef that i marinated two ways
33:41one is a miso yogurt on a skewer
33:43and one is a shio koji seared steak
33:46that's sliced
33:47did you make your own curry
33:49of course i made my own curry
33:51good girl
33:51i find the flavor of the beef a bit demure
33:53rest of the dish exciting and fun
33:59i made a taco
34:01so a taco
34:02great
34:02i know
34:03thank god somebody did
34:05taco de carne asada
34:06on a cabbage tortilla
34:09i cooked the carne asada itself marinated and then grilled
34:14and then chopped like raw like a tartare with dried chiles and chapulines grass peppers
34:19it delivered on flavor it's certainly very beefy
34:23and i'm so glad that you brought your full self and heritage to this dish
34:26what have you seen a raw beef paste let alone with grasshoppers
34:29thank you
34:32i made for you guys a little texas chili
34:34all right
34:35i wanted to honor my heritage so texas chili and chile colorado kind of combined together
34:40what are the two ways you cooked the beef
34:43the beef was cured and then ground into the chili itself
34:47and then marinated smoked seared and sliced for you guys
34:52the chili was a standout
34:53you keep cooking like that chili you'll go far
34:56thank you so much
35:00i made a spanish inspired burger with the tri-tip two ways
35:06i ground bacon into the patty with the tri-tip
35:09the other tri-tip preparation i marinated it
35:12grilled it and topping it with the juice from these roasted peppers
35:17and the point is is that this burger be incredibly juicy i think burgers should you know rip down your
35:24arm
35:30i do think the burger it was just a it sort of came apart a little bit um it was
35:35a little bit crumbly for me
35:36and i think maybe that the roasted red peppers could have been maybe cut a little bit thinner
35:41i studied in spain i love these flavors but when i bit it i got a long piece of connective
35:47something
35:47you want a burger that's easy to bite a piece of meat off of
35:51thank you katie
35:54well that's done
35:55ah you know like it's just like why that one piece in that one bite shouldn't even eat the whole
36:01thing
36:01i think about how that happened how unlucky
36:04i can never tell if padma likes it
36:06i know she's brutal
36:07i was like oh my god she's so serious
36:11hi melina
36:12hi
36:13how did you do your beef two ways
36:15i did a laotian larb salad which is a beef salad and then i made a beef chip
36:20um so you can use that as a vessel or eat it on its own
36:27would laotian typically not be as spicy as like a thai version right
36:32i like it very very spicy but to kind of appeal to um the people in the carnivore classic i
36:39i mellowed it out a little bit
36:41i really wanted it to be spicier more fish sauce more lime
36:45like i understand like you're cooking for the crowd but at the same time like you got to be true
36:49to yourself
36:49like if you would eat it spicy then give it to people spicy and let them decide
36:54i think your knife cuts are a little irregular and i would watch that because there's nowhere to hide it
36:59is part of the challenge
37:01i understand thank you thank you
37:06that's the end of it
37:10that was crazy
37:12i'm really stressed that didn't go well for me
37:15i could not leave on the meat commandment
37:19because i run a steakhouse
37:22i really want to stay in this competition
37:23it's a million dollars
37:24it's a huge amount of money
37:26it's life-changing
37:28anybody have a beer?
37:46chefs i think it's safe to say our first ever carnivore classic was a massive success
37:53all of you did well
37:54but the chef with the lowest combined score from the butchery and the cookery challenge
38:00will be eliminated
38:04wiley the envelope please
38:06here you are
38:07thank you
38:09ooh this is close
38:12matt
38:13matt
38:14kara
38:17you had our top two scores
38:20and i'll tell you how close you guys were only separated by one point
38:24one of you scored 87 and one of you scored an 86 out of a possible 100 points
38:31every point counts
38:38congratulations matt
38:39you are the winner of the carnivore classic
38:43with a combined score of 87
38:45how do you feel?
38:47relieved
38:49feels good
38:50especially being on the bottom last week trying to defend for our lives
38:53this kind of helps bring a little bit of confidence for the rest of the competition
38:58diana
38:59beverly
39:01chris
39:02keith
39:04michael
39:05katie
39:06and emily
39:11you are safe
39:13and moving on in the competition
39:16you look nervous there emily
39:19i'm like holding my teeth
39:24melina
39:26buda
39:28and kim
39:30please step forward
39:36melina
39:37you did do an excellent job highlighting the beef two ways but your dish ultimately lacked flavor
39:44kim
39:45we thought your dish was flavorful
39:47but the challenge was to make a dish with beef cooked two ways
39:52and you only made us one
39:54yeah
39:56and buda
39:57while you did use beef in five ways
40:00only one of those preparations of beef came through on the plate
40:06two of you will be safe
40:08and one of you will be going home
40:11the food
40:22kim
40:24you served your final dish
40:26thank you so much
40:28You guys are amazing.
40:30Have a great time.
40:30They're awesome chefs.
40:31Thank you so much.
40:32Thank you, Kim.
40:33Bye, guys.
40:33Thank you, chef.
40:33Bye-bye.
40:34See you soon.
40:37I felt disappointed in myself.
40:39In the moment, I literally stopped and just, I think my mouth dropped open, and I was like,
40:43I just f***ed up.
40:45To come into a competition, to risk leaving your restaurant, and to not go far is awful.
40:54Well done, chefs.
40:56I cannot win every single challenge.
40:58There's going to be times you're on the bottom, sometimes you're on the top.
41:00So I have to be careful that I don't fly too close to the sun.
41:04Eleven of you have now survived the first commandment.
41:07Oh, my God.
41:08How are you feeling, Keith?
41:10Take a moment to celebrate, do my end zone dance, and get right back to practice.
41:14Well, unfortunately, there's no time to celebrate.
41:19Because your next culinary commandment starts now.
41:24You've got to be kidding me.
41:26Here's a hint as to what it is.
41:32I haven't even had time to process remaining in this competition.
41:38And now, we're rolling into our next commandment.
41:41Hop into those beautiful, all-electric Rivian vehicles.
41:44Wait, what's going on?
41:45No celebration.
41:47Another commandment.
41:54Next time on America's Culinary Cup.
41:57Run through the fields and let the ingredients speak to me.
42:00What up?
42:01What up?
42:01How many waves are you doing, Lee?
42:03Five waves.
42:04Ants are nutty, earthy.
42:07I think those are ants.
42:09Everything that was in my basket is in here.
42:11Could have maybe left a few of those ingredients out.
42:14Well, Deanna, I have to respectfully disagree with Wiley.
42:17Yeah, so do I.
42:19I'm a wreck at this point.
42:22Delicious.
42:22Delicious.