5 Cuts of Beef You've Never Heard Of... And How to Cook Them!
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Printable recipe below! Expand your beef cooking as we introduce you to steak cuts and recipes you may not have heard of! #cowboycooking
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I was a butcher for 10 years. I’ve Had them all, the tail flap is my favorite. If you can get that in prime. My go to recipe is Marinate it in blended whole pineapple skin and everything nothing goes to waste and marinade for 4 hours. Pull it out, wipe it off. Salt pepper, reverse sear on charcoal and make a dark soy, garlic, brown sugar and a little ginger for a glaze sauce at the end. Cook to medium rare (I pull mine off at 122-124°F internal
Sounds so good
From Butcher to Chef 👨🍳!!
Caden seems like a nice young man and there was great chemistry on set with him & Kent. I learned something new today about cuts of beef, thank you.
He is good people for sure
Nothing better than seeing the ranch manager know his cuts and how to best prepare each unique cut. With Kent guiding, the addition of the flavorful preparation, knocks it over the gorgeous mountains of WY. Great video!!
Glad you enjoyed it
@@CowboyKentRollins , headed to the butcher in the am to get a couple of them.
I just tried a picanha steak for the first time and man I was blown away! I live in a small town of only 1,908 people so we don’t have a butcher shop on every corner. I actually had to ask the butcher about that cut and he had me some in there last week. Marinated in la choy soy sauce and pineapple juice and it was an absolute hit! My wife and son are already wanting to know when I can get some more. And as a veteran Mr Kent, I appreciate the pride, loyalty and respect that you give our veterans.
Thanks to our farmers and ranchers for helping to feed us. I'm originally from a very large farm in Alberta, Canada, and farm fresh beef is so good. Cheers, Kent and Shannon! ✌️
I miss the grass fed beef that my grandparents raised when I was young. It was much better than the stuff in the stores.
Dwayne we thank you so much for watching
Yes REAL ranchers and REAL farmers. Not feedlot robot run garbage
An awesome collaboration. Old school working along with new school. showing that some things are different but some are just the same with family and friends and it doesn't matter who was first or last.
You got that right!
I really enjoy the dynamic with Caden and Kent. Old school trail cooking with young knowledge. Its the perfect pairing. I would watch a collaboration with these two any day!
Yeah! In Argentina: 00:57 we call it "arrañita" (little spider) or "corte del canicero" (burcher´s cut), because they keep them. 3:07 we call it "centro de entraña" I don´t know how to translate that, love it! The other ones I assume that we cut them differently. Always nice to see how things are done all over.
All good eating for sure
Them Wyoming boys know beef. This Texan has found a reason to go to Wyoming now. As long as Kent is there to cook'em.
Good folks they are
chuck tail is great for cooking in the style of korean bbq. get a really good sear on it, then cut it while still raw into small strips to then keep cooking on the grill. It also is great for bulgogi with the marinade. The chuck triangle is by far the best cut on a cow. One resturant i worked at we broke down full chuck roasts for stews/soups/stroganoff, and id always cut out this bit to cook for myself. The head chef asked me why i was eating chuck when i could just have a ribeye or strip end cut. This 60 year old chef that worked for multiple decades in steak houses and such was absolutely shocked at how tender and flavorful the cut was. Its also not the hardest cut to remove because there are good fat & sinew lines around it that make it easy to extract from a full chuck. You cant sell that cut though because there is only 1 per chuck, unlike the big sections of ribeye/strip/fillet that you can get 10+ steaks out of.
This was IMMENSELY informative. 😂 In all seriousness, I hadn't heard of any of these cuts.
Thank you for always paying respect to our veterans.
We owe them so much
The dancin' was the TOPPER !
Oh Boy, i‘m from germany and totally love this Channel. I would Love to come to the US again just for the Food and People only, not just for work. I need some 2-3 Month vacation to see some of the must see places. Please keep doing your good work, wish you the best, best wishes, Stefan
Thanks Stefan so much for watching
I’ve been watching 5plus yrs it is always so great, when I go to Kent’s place I know I’m in the really good place .God’s with Kent an his great an beautiful wife thanks folks
Thanks so much and God bless you
The chicken (and turkey) oysters are the nicest single bites on the bird. Never knew that there are oysters on a cow, and I can only imagine good it is. Also, love Cadens "Beef Seizure Shuffle."
I've butchered for many years and learned something here. I've never cut the oyster before.
I called it a Spider for years
I'd always pull them and cook a family lunch for the cutting crew
If you get knuckles in. Should be on em
Oyster steak = Kachelfleisch in German. Absolute awsome piece of meat
So good they are
My local meat market always has hanger steak so I didn't realize it's hard to find. I can definitely vouch for it being a great cut.
Kent and guest, great video. Loved the bloopers.
I really appreciate your salute to veterans and thanking our lord.
CDR King, SW, USNR RET
Never heard of these cuts so glad to learn. Also great to see and hear these 3 folks enjoying what they’re doing and having fun! Gotta love Shannon’s laugh!
Shan has THE best laugh!
Hanger and flap meat are quite popular here in California. Flap meat is used often in Carne Asada.
Yep great cuts of beef
I turned steaks so many times they get dizzy, I love it!
This was an immense video😂. And man that beautiful Wyoming background is something I hope to see one day. Keep on cooking cowboy 👍
Will do it sure good country
A chef that cooked for Bush and Cheney told me vacuum pack meat with Marinate sucks it into the meat. Works very well. Have been watching your videos for years. Very informative and interesting. Thank you very much
As a retired Marine, I appreciate the shout out to active duty and veterans. As much as we appreciate it, don't thank us. Thank the ones who didn't make it back. It is their last breath that keeps our flag flying.
Amen to that, we thank you all
I've been a fan of yours for years and I enjoy your style of cooking. If you're ever in Pensacola, FL, let me know. I'll take you fishing and cook you some of my style of BBQ.@@CowboyKentRollins
Love it Kent!! Thanks so much guys! I'm loving cooking up my Flank Steaks and Flat Irons!!! Flat iron can be better than filet!! Josh
That was packed with information, and Caden was a good sport to do the dance.
He is a good feller for sure
This was great!!! “Immensely” informative AND funny!
Kent always bringing the best!!
I love this kinda stuff. It’s the kind of farm and table that keeps us in touch with everything 🐸🍺🔪🔥
Thanks for another informative and entertaining video. A true butcher shop is a rare treat these days in most areas. Supermarket meat counters offer limited choices. A nicely marbled ribeye of course remains my fav cut.
Only true butcher shop at a grocery store in my area is Whole Foods
Kent you and Shan are a gods send to the USA Love Borther
Thanks so much and God bless you
I really appreciate you guys discussing where these cuts come from on the cow and how it affects what to expect
Absolutely beef is one of the top of five choices for protein for me. Would ❤ to have a ranch near me that I could go to and pay forward for steaks and the like. I try to do carnivore as much as possible and only have two meals a day and what a difference. Kent, I know that you trim the fat and discard it, but for me this is a true wonder in the pan. I will put this in the pan before the meat and let it gently warm up to release the fat and give the pan some happy goodness and then add the meat. When I was a young lass, I would eat the meat as raw as I could get my hands on. It's no wonder that I was very strong at that time, and I now know why! Thank you for this video that made me very happy!!!
I render all fat down, add some garlic and butter and brush it on at the last
The Lazy T Ranch is a beautiful ranch. Nice beef presentation! Skillet
Well I guess we really all found out just Where the beef is really at. Great job guys, blessings!
Any cut around the Chuck has some of the best flavor. I will have to try the Oyster and Tail cuts. My favorite thus far is the Chuckeye. Thanks for all you do Mr Rollins...and thaks to your lovely bride.
I came in here thinking I've probably heard of them but maybe there will be one i haven't heard of yet. Well there was! Thanks for the video. Wyoming is beautiful, I have to go visit!
Great place it is
What a nice guy Caden is! I wish all young people today were like him.
He is good people
Honestly, I've always liked the flat iron and the sierra steak over the ribeye and strip, because they're as good to me ( if done right ) and doesnt cost nearly as much. So I'm definitely going to be looking out for these cuts. Thank you gentlemen.
I've bought hanger steak slices from the Mexican meat counters here in OKC. Great cut, but i never knew exactly where it came from. Makes perfect sense now.
Great cut of meat it is
i love the way you explain things the examples I could relate to. thank you “UNCLE COWBOY”
You're awesome Cowboy Kent send a prayer to the team for me lol. God bless you and the family 🙏!
Never get to old to learn,couple there I haven't heard of,Great Video...Thanks A Bushel.
Our pleasure
Good afternoon from Syracuse NY brother and everyone else thank you for sharing your adventures in cooking
Thanks Earl we hope you are having a great day
Thank you my friend and everyone else and I am having a very good day today my friend and thank you for sharing your adventures in cooking videos
Thank you Mr Kent learned something new again today. That sure is beautiful country!🤠🇺🇲
Your welcome and it is sure great country and people
Wow guys I love this video. I have never in my life and I'm in my 60s ever heard of these cuts of beef.
Good beef is good. Many cuts have many names. I have seen good cuts of meat cut wrong and seem tuff. Great video.
My favorite cut of beef is still the good ol fashioned T Bone steak. I like the others but the T Bone is the one I pick 90 percent of the time and rare of course.
what a fun and informative video, along with great background music!
Certified Gold!!!!!
I discovered Butcher's Cuts a few years back and now they are all that I buy. I love a good ribeye but these other cuts have so much flavor and are just as tender if cooked right. You introduced me to three new cuts in this video that I will have to try. Currently my favorite butcher's cuts are the Denver steak and the flat iron steak.
I am blessed to have two friends with grass fed beef operations plus a few wagyu ranches here in Texas sell to the public.
@58limited Please tell me what town, city, county you live in. I'm broke and am moving from CA to TX in the next 6 months. Need to find a low-cost warehouse outlet and an inexpensive butcher.
Another great adventure Kent. Thank you. God bless
We thank you for watching and God bless you
LOVE ALL OF YOUR VIDEOS GOD BLESS YOU BOTH AND THE PUPS
Thank you and God bless you as well
Well this has made me hungry. Every piece of meat looked amazing. I love Kent’s personality. Also a wonderful chef. 🙂
Everyone has their favorite cut of beef and or pork, and ours changed a lot once we quickly slid past age 65, (77 now) and had to start taking statins and blood pressure meds... We went from ribeye and porter house to sirloin and filets, with tenderloin for our pork. The cuts shown in this video at any price or flavor just have too much marbled fat, which is where that flavor comes from. (This is the senior me opinion, not the 30 something me, however, I wish we had reformed a few years sooner.) We marinade our sirloin with pineapple juice, soy sauce, and some rosé or red wine for 12 to 24 hours..
You are much worse of with most cooking oils than meat fats, especially the hydrogenated ones.
Bless you all. I love this channel.
Thanks so much and God bless you
@@CowboyKentRollins Thank you very kindly!
Very interesting and informative. Thanks for posting. Now I’m hungry and I just had breakfast.
Great stuff...love you guys...More rain where it's needed ....
My family homesteaded in Tensleep in 1881. I have hunted most of those hills around there.
Great and entertaining on a rainy day in the PNW sir Kent 👍
Grew up in the south but livin in new england, seein yalls cookin makes me really miss hangin with the boys and breakin out the smoker.
God bless you and yours Kent, keep cookin up these videos for all of us across the heartland.
Glad to see my fellow okie Kent up in Wyoming to show em how it’s done!!! Love ya Kent much love from
Broken bow Oklahoma
thanks so much it is good to hear from another Okie
We are such creatures of habit. So many tasty cuts on the beef critter that we tend to ignore.
I was a butcher for a few years of my life when I was younger. The oyster is the butcher's secret, which is why you don't often find them for sale. You have to fight the butcher for them, lol. Love a good hanger steak. I like to slow braise chuck tail in red wine, garlic, rosemary, thyme, chipotle (including the adobo), and crushed tomatoes in a dutch oven. I like a good low and slow smoked arm steak, almost like you would smoke a small brisket.
I've been loving your Wyoming videos so far, and this one is great.
Great episode! Ive always called most of these “weeknight steaks”
Thanks for sharing with us Kent and Shannon and the guy from Wyoming . You sure showed us some great cuts of meat today and we appreciate it. They don't throw them parts away anymore since they found out you can cook the toughness out and have better flavorful cuts of meat. Enjoyed you all very much . Stay safe and keep up with your dance lessons , you'll be able to walk up step before long. Fred.
Thanks Fred for watching
Today I learned something new! Thank you, Kent!!
Great demo! Flavor should be the main attraction, tenderness is a bonus.
Yep it is a must here to have both
They all looked very delicious! If only I had smoker! Thanks again Shan, Kent, Kaden and the Maj!
Our pleasure!
Great Job Vaqueros! God bless you
Cowboy Kent Rollins. God Bless you and 💜TEXAS💜
By the way, I am Sami, your follower from the Kingdom of Saudi Arabia. With all respect
Love that part of WY been though that area lots of times . Never herd of them cuts of beef before. And as always you make look so delicious. Great video .
Thanks for the Thanks Kent and Co... much appreciated and keep up the great work.
Brazil has a lot of Zebu cattle. Hump meat, called Cupim, and of course the sirloin cap, Picanha, are the stars of Brazilian barbecue. I'm in flavor heaven when I'm down there.
Hi kent, My name is Fred Groves , Brother to Don Groves From Hollis. I used to hunk quail on your home place south of laCasa ... Just wanted to say Hello and say I really enjoy your videos. Respond if you have the time. I graduated in HHS in 1949.
That was one immense episode Definitely will check some of these other cuts.
They are great cuts of beef
Thank you. Great info, great guest and what a vista! God Bless and stay safe.
Thank you, and God Bless you and yours.
Much love, from South Africa ❤
All three of you made me hungry.... again. An Immense hunger
Great new cuts of beef to try!
Never heard of these cuts...thx...looked delicious.
Interesting. Have not heard of several of those cuts of steaks. Good to learn something new.
Thanks Richard for watching
Some great info in this video. I bet Major was eatin good that day!
I have heard of 2 of the 5 , I thought the Denver steak( which may be called the hangar) & the flat iron steak( maybe goes by another name) would be on this clip, never heard of an oyster steak & that is a new one on me. The only oyster cut I know is the rocky mountain oyster & also comes from sheep, goats, etc... it is a bull's family jewels.
Yep we have a video on them as well
@CowboyKentRollins thanks Kent my Christian Brother , was an informative clip
you're so welcome
Ssshhhhhh.....don't tell folks about my flat iron steaks. They'll make a run on them and I won't be able to get them for myself.
Yummy sauce and marinade!!!
So good!
Love your recent collaboration videos.
this episode was immense !!
Mr. Kent hi from Florida 👋....we like your channel ALOT.
Howdy, we thank you so much for watching
What fun!
Thank you Kent for the information on more beef cuts !
Our pleasure
That was enjoyable to watch and also informative. Thanks.
That all looks great! Thanks Kent and Lazy T! Y'all have a great time up there! Cheers!
We did for sure, Thanks Tim for always watching
@CowboyKentRollins you are very welcome my friend. You make my Wednesday's! Cheers!
You're right, I never heard of them. But I'm gonna try 'em! Fun video!
Thanks
Great informative production Kent! Thanks.
I know where Ten Sleep is! I camp hosted a few years ago right up the highway at Leigh Creek. Beautiful place but you won't get a cell signal up on the hill!
Oh I'm back in Texas and near Gonzales, Texas, there is a ranch that has a big Brahma bull. The thing is I have never seen the hump for sale in any store but it looks tasty. It's called the cupim and it's purpose is to store water.
Another informative and fun video as always thank you for sharing