Cuts Of Steak Explained. Cheap cuts vs Expensive Cuts & Chimichurri
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- เผยแพร่เมื่อ 15 ก.ค. 2024
- A run down of the cheapest cuts of steak vs the most expensive.; Hangar, flat iron and Bavette, vs Sirloin, Ribeye, fillet and Rump.
I also cook the cheaper steaks, to show you that they are more than capable of standing up to there more expensive cousins. All served with a fantastic, authentic chimmichurri sauce.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - แนวปฏิบัติและการใช้ชีวิต
You keep reminding me of the way small restaurants and fine butchers worked together in my childhood. My grandfather came back from World War II and opened a 'Mom and Pop' restaurant that did a fine business: his secret was his friend, the best local butcher, Patrick Hickey, who set up shop across the main street.
As soon as you said 30 years experience as a butcher I knew I was on to a goldmine. I can totally tell that you know your stuff inside out. Thanks
Bro!! I just want to say thank you!! My Fiancé, my daughter (who is two and a half years old) watch your channel all the time... my daughter asks to watch you by name!! I have never been formally trained but have done my fair share of making meals out of the feral hogs I’ve hunted here in Texas!! You have inspired me to seek out how to go about getting formal training to become a butcher! Thanks for all you do and keep up the great work!!
This is a GREAT video essay on the glories of 'lesser' steak cuts. You really show how to cook and to sauce them to best advantage. In the USA, one has to visit real butcher shops on a regular basis to come up with the Bavette. The Flat Iron is now much appreciated for the Mexican fajitas (so prices are up and quantities in the shops are limited.) As you say, there are not many Hanger steaks to be had in any case. I say each and every one of these is truly 'beefy.' Maybe the Bavette and the Hanger steaks have a bit more iron complex compounds, making their flavor a bit more like the roast beef side of the animal than beef liver is. Get a true cast iron pan, properly seasoned, and get it just as hot as you recommend: Heavenly meat.
Flank steak is the name of "bavette" in the US and is pretty much always available at both butchers and grocery stores
I thought the American term was skirt steak.
@@1steelcobra In the UK, Costco sell large trays of 'flank steak' which I guess is the US version of 'Bavette'.
Nice mate... Killed it with the white hovis.... Council bread! Lool!!! Looked amazing. Will try my local next time I'm in.
As always, a great video. My husband and I always appreciate you videos . Keep up the good work.
Hanger and Flat Iron are very expensive here in Massachusetts. My favorite cut is now the Chuck Eye, the meat guy at the grocery store clued me in on it. It’s only about $5.59 a pound and goes as low as $3.95/lb. It’s very tender, flavorful and you can’t beat the price!
It's such a joy to watch! Thanks for the sauce recipe, it will be added to my steak from now on.
"never a finer looking trio .... since Rush !! " Genius, Scott!!
Just don't tell the solar federation otherwise they will have us all eating the same steak. No time for these silly districations
Well done scotty. Mouth watering and tastefully done mate!!! Cheers
What a video, what a treat to the eye of gastro's!
My best steak experience was in a small provincial café in Paris, the Turkish Quarter to be precise, mid 1970's (one never forgets these things). Served just with French fries cooked in beef dripping, as the French know how, no fuss or green salady stuff, just a carafe of red table wine. At the time I thought it terrific, but also thought it could be horse, as it was an unusual texture, and there were one or two popular horse butchers nearby. Now I realise it could well have been one of these different cuts, such as Bavette. Other than that I recommend rump always, but only from a great butcher who knows his meat, where it came, and cut for directly for you off the bone. Support your local butcher!
They look stunning I'm all over it this bank holiday weekend thanks Scott 😎
Instant fan. Finally a food channel without all the bulls@!#
Oh Scott I came across this video from you and I'm so glad I did I ordered some flat irons from my Butcher oh boy let me tell you I'm not buying expensive cuts no more forget it this is awesome where you showed thanks man appreciate it
Yes lad! Just discovered you! And the bavette and hangar!! Love the enthusiasm and uncontrollable urge to scoff those beauties! I’ll be grabbing at least one ASAP! Subscribed! X
Mouthwatering stuff!
Here I am watching this! I needed this knowledge in my life earlier! Hopefully I will be able to cook one good steak soon.
Great explanation Scott and a fantastic video.
Another bloody damn good tasty look'n video. I just ate lunch and know I'm hungry again. Go SRP!
Great video Scott. Got a couple-squirrels in the freezer waiting for your cooking vid. Thanks!
As a rule, I don't cook steak because I know I'll burn it. My other butcher said he could help me by cutting thicker steaks. It was still a hard sell, but as a gesture of appreciation for the beef cheeks he sourced for me, I bought a flatiron. I did exactly what Scott says not to do. I flipped it too early. I didn't burn it, which is what I was worried about. It turned out medium rare. Best steak I ever had. Just wish I had more. Nice chimichurri, too.
There is only one word for this and for u scott, bloody FANTASTIC !
I was a butcher myself for always, and know these fine cuts of course, but youre enthousiasm is great!,,
Only down is that from this video of, they will rise more in price .
Keep it up, super .....
when you say offally scott do you mean like a liver or kidney flavour..another mouth watering vid, takes me back to the days of the galloping gourmet on tv when i was younger..
"Those were the days my friend; we thought they'd never end...!" Graham Kerr: what a lively personality...and what a lively set of recipes he championed.
Great, now I have that Salt N Peppa song in my head 😆. Great video as always.
I am a Uruguayan we are used to that cuts of meet, i am glad to see british enjoy it to, and we used chimichurry to!!!!
That a boy Scott have a go man. I loves the 3 cuts absolutely brilliantly cooked as well!! Cheers
Love it! I would agree 1 to 2 min over cooked. very tricky to do with 3 cuts while filming.
Truly mouth watering video Scott, thanks for sharing
well I know what I'm making for myself on fathers day, great video mate
That flat iron looks immense. You cooked it to perfection 💯
These cuts are awesome. Loving the sauce mix.
Another great video. Thanks Scott.
Love the Canadian reference with rush. Lots of love from an Alberta butcher
Not fair.... I'm drooling here.... They look lovely wish I was there sharing them, Cheers Mate...
Anthem of the heart and anthem of the mind!
I buy up ALL the flat iron when my grocery marks them down, thanks for showing me how to cook them to get the best flavor.
Went to the local butcher yesterday and picked up a nice brisket. Gonna smoke it this weekend :)
Hopsnbarley I have to get one myself, it’s my favorite smoked meat!
My mouth waters every time I watch your videos
You are the man. "Acid" key note there. Loved it. As usual excellent video sir. My mouth is still watering.
Fabulous! Scott! Thanks
thanks SRP, awesome vid - flat iron looked awesome
I am in Southern California and typically smoking the tougher less expensive steaks and make fajitas out of them. Love this channel!
Two Kids THAT'S WHAT I'M TALKING ABOUT! Someone that knows you don't fry a fucking steak! Right on dude!
I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side.
I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better.
I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
Fajita is the hanger steak but cleaner of fat, before cleaning the fat from the hanger steak is called arrachera un Spanish (north of Mexico/south of the USA)
jorge hdz thank you, I have always used flank or in so cal they call it London broil.
Two Kids What the grocery stores call London Broil is NOT Flank, it is top round. Big difference. Unless they're using different terminology on the Left Coast.
Good to see you again!
Love these videos Scott
I love to use a well-seasoned cast iron pan and grape seed oil (it can handle high temperatures without burning) and get it smoking hot or "ripping hot", as some say and that's how I cook all of my steaks. Great Video!
Not a finer trio since RUSH.
Nice, Scott!
I already knew you to be educational, interesting, witty & wise; now, also, with a nod to RUSH in a meat video, you leave me in awe, again.
As always, thank you for sharing.
The best video yet my friend 👍👍
Like crack without the heartache 😂😂
Greetings from Warwickshire
I picked up rib eye today for the first time. I was after Aberdeen Angus which I love, but my local butcher didn't have it, so he suggested rib eye. For the past year I've not had a ready meal, all my meals come from the butchers or the fish market these days, a lot cheaper & better quality cuts than the supermarket.
brilliant Scott...........
A nice grilled bavette 🤤 It’s a summer favourite.
Just had to go and let the internet know how these are the best...lol been trying to keep those on the low for years and here ya go telling eveyone...loved the rush refrence too 😉👊...awsome upload
My favourite video on TH-cam!
Once upon a time, a really common cut where I life was the top blade. Super cheap, and delicious, especially if you don't mind the line of gristle. Then they realized they could rebrand it as flat iron and sell it for three times the price, even though they still cut it as top blade steaks, gristle and all. Siiiiigh.
You left off that absolutely fantastic cut, the skirt.
I love bavette and flat iron...my fave is a large skirt steak marinaded in Newmans salad dressing grilled over charcoal. Absolutely beautiful 😍
Loved this type of video. Would love more! Currently doing my Meat Apprencitship at Morrisons and learn more from you than there. Im able to offer customers a better insite to different types of meat thanks to this. PS are you going top Cosford soon. Would be great to meet you!
That Rush comment was the reason I subscribed
'Like crack, but without the heartache'! love it!!
hi great, love the imfo on the steaks , will be trying these out ,
Relaxing juices.. I like them..
Love the video. Where I live hanger, bavette and flat Iron are the same price as strip loin.
Thank you sir. Very informative but now I'm hungry for a steak medium rare....👍😉
James Martin was stalking about different cuts on his show this weekend. He said as well, when you season the cut of meat as usual, add an oxo cube to it as well to add more flavour, which I've never heard of. I tried it on a rib eye steak, it was lovely.
Thanks Scott. Those look amazing.
I recently moved to London from Houston, TX, and have been missing my weekly rib eye. I think I'll have to try out either the bavette or flat iron. Hope I can find one, or two, at my local Tesco's...
Thanks dnealuk. I do know where one is.
so glad you hand chop your chimichurri, nobody makes it this way anymore
No finer looking trio since Rush - LOL. GREAT video mate. Made me hungry just thinking about these 3 beauties.
Great info Scott, thank you. I had a bavette the other day - very fine it was.
Nice one keef...
Absolutely right . RUSH!!!!! And these sr teams are the best
I’ve learned or recognized two things from this video. The first thing is meat is expensive in the U.K. compared to the U.S. The 2nd and most important thing is I gotta stop watching you late at night!! I don’t sleep well because of you Dude. My stomach growls all night.
LOL! Love the Salt-N-Pepa reference.
I’ve tried all these steaks and for me personally,the sirloin is my personal favourite.it has never let me down,always great flavour great tender cutting...
I do agree with you about the fillet.price and texture and flavour are a huge let down.
Thanks man . Very nice video. I won two beef jerky contests in calgary alberta.Id hands down make the best jerky with that Flat Iron cut
I cooked a chuck steak yesterday and it was flippen awesome.
IT could have 'made the cut!' I like it best in my grandfather's beef stew recipe for his "Mom and Pop' restaurant in 1950's/60's Western New York State.
Chuck eye is a most awesome cut
Just ate & you're making me hungry again!
Perfect video for me, thanks. I got some dry aged Aberdeen Angus cuts... Flat irons, Bavettes and a Hangar steak, which is the exact same cuts you demonstrated. I pan fried a flat iron last night, drowning it in butter, then thinly sliced onto toasted brioche buns. Was amazing. Bought em from farmison.co.uk, not cheap but such great quality
Excellent job 👍
I'm a flat iron addict. I used to go for cheaper cuts for stews like shin of beef which is superb for a slow simmer casserole but those cheap cuts of steak are delicious. Can't see me going back to fillet of sirloin again.
really helpful
This very informative its nice to know thank you very much⚓☺️
it's 1am on a sunday morning, but i really want to go find somewhere selling steak. I think i'll go knock on some farmer's doors. Great video!
Thank you Steak King!
Thank you very much sir!!
Damn my man! I’m getting outright dehydrated from how much I’m salivating. I’ve heard that hanger steaks are like roast beef and liver but somewhere in between. Fortunately both are absolutely fantastic. I’ll be sure to ask next time I’m in a shop.
you are the man !!!!!
The Denver steak AKA the chuck under the blade steak is another hidden gem.
GREAT!
Hi Scott,
thanks, great video! Maybe it makes sense for you to make another, about how to carve each of these inexpensive steaks from the whole cow?
I thought this was your first upload in a while (over a month). Turns out TH-cam just hasn't been letting me know.
Atleast I've got something to binge over the bank holiday weekend.
Same! Damn youtube algorithms!
This is why I can never be a vegetarian
How's the gout coming along Scott?!?
Right, I'm off to see our local game butcher who happens to be based on his own farm with his own heard of cows and flock of sheep, can't get fresher than that! May have to get a few rabbits too...
Amazing videos Scott, keep up the great work! Thank you!
I have to try this
I just got hanger steak today for tomorrow dinner. 650g for less then £6
Nice video drop buddy
That hanger looks like it would be really good...going to have to get some of those.
I've never actually eaten a steak that was cooked more than medium rare :)
Bavette is going to be my first try, definitely
Great video Scott, top job. You completely missed a most flavorful and tender cut, porterhouse! Chuck eye steak is beautiful as well.
perfect thanks
Ya, rush fan with Flat Iron! Overnight marination in Bulgogi, with Reverse Sear...simply amazing.
I had the hanger the other day by accident because they had no other chuck eyes and it was amazing. Nice to see it was the secret bees knees
Nice job
Really liked the looked of the Flat Iron.... At the grocery the other day near the soaps and pharmacy area someone left a butcher shop wrapped steak laying on a display table. It was still cold, but stupid expensive $37.16 U.S. Someone had second thoughts and left it. It was payday so what the hell. Tenderloin Ribeye thick, never seen one before. Cooked em over lump charcoal using a cast iron frying pan to cover it and retain heat. OMG. Plus the next day using the pan for breakfast the smokey flavors add to eggs and corn beef hash.... Used Uncle Chris's Steak Seasoning love that stuff.