Understanding Cuts of Beef | RadaCutlery.com
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- เผยแพร่เมื่อ 13 พ.ย. 2013
- www.RadaCutlery.com - Chef Blake teaches different cuts of beef to help you pick out your next meats from the market. Do you know what part of the cow provided your dinner?
Video Transcript:
Here we have our cow that we drew out and broke down into segments and the different cuts of meat in this cow. We'll start here with the round. The round is the back part of the cow. We have the bottom, the rump, the tip, the top, and the eye. This one in particular is good for more roasting.
The sirloin has the top butt, the bottom butt and the tri-tip. One of the more popular items in the past years has been the tri-tip. It's harder to find around here where we're at, but generally this is the area. You can get some steaks out of that, they're on the leaner side and inexpensive, but not my favorite cut of meat for steaks.
The short loin, that's getting to the more popular cuts of meat when it comes to steak. In there you get the porterhouse, the T-bone, the tenderloin and the top loin. The tenderloin is a long loin that will run along here and it's the part of the cow that doesn't get used as much. It's expensive, lean, and not as much fat, but that's where you get the filet mignon. You barb it with some bacon and grill it. The porterhouse and the T-bone have portions of the tenderloin as well as the New York strip which is the loin, and as you get more down one side, you get the smaller tenderloin, so you get the T-bone. The porterhouse has bigger portions.
Down on the rib, we have the small end, the large end, the ribeye and the baby-back ribs. The ribeye is my favorite part of the meat. It has more fat and some tender parts. Slow roasting it, making prime rib is my favorite.
We have a big chunk and as you can see here, a lot can come out of that particular area. When I purchase burger meat, I generally use this area, because I know that it came from this specific part of the cow.
Down here we have the flank. The flank steak is becoming more popular. Cut it against the grain and you can grill that up, marinade it, many different things.
The plate-a couple popular steaks have been taken off of here from the restaurant. Hangars and skirts, you can use those many different ways, a lot of times being marinaded.
The shank which also has a lot of my favorite parts, a lot of times gets looked past. You can use it in soups and stews because it has the bone. That can give a lot of flavor to whatever you're using it with. If you were to just take a piece of shank, throw it on the grill, it'd likely be very tough, hard to eat, so braising is a recommendation for that.
The brisket is a lot of times smoked, it's real tough. So go low and slow for a long time to tenderize that. The innards, obviously you can use for a long time.
USDA has certification classifications that allow you to find out the quality. We put the best at the top. Prime is the best, but you're going to pay for it. So choice is second in line for USDA certification. That is what you'll be able to find at the nicer grocery market. You can request it at the butcher. I recommend that. Select is lower end, you get a discount. And the no-roll is not even graded.
So to kind of give an idea of the difference is between each of them and the way that they are is that it's fattened. If there isn't much fat, it's a lower quality. The more, the better. So you'll be able to see just by picking up a steak, the lines of fat that go through there, the better the quality. I personally like choice. There's more bang for your buck. They have a brand out there, Certified Angus Beef, and they charge more for that, but that's the higher more quality 2/3 of the choice.
The way that the USDA certification works is more or less a conveyor belt. They have a gun that they scan over the meat and it reads how much fat is in the meat and that's how they get their certification. If one cow is broken down, parts of it could be prime quality; parts of it could be select. The radar, more or less the gun, will define it and define if it's prime or choice. Prime is more expensive because it's harder to come by. The more fat in their food and diet that they eat, the more fat is in their meat. But the more food they feed them, the more expensive the cow becomes and the higher cost of the meat overall.
End of Video Transcript.
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With such a clear voice and slow speed, I really learn a lot! Thank you for the time and hard work.
I have been seriously Meat cutter now fire about 2 years and you have taught me so much more than what my idiot boss say trying to teach me. Thank you very much!!!
coming from a butcher this guy is spot on I will say one thing though. if you're in the states 99 times out of a 100 you're gonna get beef finished off with corn. and ideally and price-wise its the best. mainly because fat = tenderness. but I will say true grass fed beef has a certain gamey taste that really intensifies the flavor, its not something you always have to go for but once a year give a grass fed ribeye a go and try not to orgasm too hard. Also for anyone paying attention a ribeye is the top loin after the short loin up to the 6th rib, there's this cut called the chuckeye. its the exact same muscle as the ribeye just on the 5th rib side, I sell them for 6 bucks a lb opposed to the 14 a lb for ribeyes.
Right on with the grass fed. My dad has been raising bison since 1976. All bison is lean compared to pretty much any beef. Over 90% (probably more than 95) of bison now is grain finished. I like strong flavor... meat flavor. I've had some bites of "premium" beef steaks that my friend thinks are just fantastic. They taste like nothing other than beef fat. And really soft and squishy. Not my thing, but if he likes it, good for him. For years I thought I didn't like deer, because I'd had some that was given to us by a family friend. Tasted like old liver that was starting to turn bad. I started shooting my own deer and hang them in my walk in cooler for about two weeks. Fantastic meat. Same with hogs. I much prefer the wild ones from where I get them in sw Arkansas. I think it's a shame a lot of people shoot them and leave them for the scavengers. Everything from 50 lb piglets to 300+ lb boars I can smell from 50 yards away have all tasted great. Much more flavor and not full of water like the confinement pork.
White Oak Farms out of GA has its own slaughter house. They never take the cows to corn to finish they have the seal that proves it I can’t find that seal on many that say that they mostly finish in corn
THANK YOU. You are a very good teacher.Your video was very informative.
Excellent video! Thanks for posting!
great info, clear and strait to the point. I learned a lot, thanks for the tutorial.
Great video! Really enjoyed your presentation and it helped make sense of a lot of things. :)
Very informative even 10 years later.
Good video bro! I'm interviewing to be a sever at my job and I have to know all the steak cuts & now I know what other options of meat I can get at the grocery. Awesome vid! 💯👍🏼
Thank you very very much. Very educational and you are a good teacher bud. Stayed right on topic with lots of useful tips.
Happy looking cow
Tri-tip steaks are excellent, one of my favorites.
That was educational and a very good breakdown. Thank you very much!
Thanks for the breakdown!
I thought this video clip was very helpful, so thank you. I am just learning about the different meat parts as I am eating a lot more beef these days.
You did a great job on this video, very informative. Ray
Very informative. I learned a lot from your video as far as the types of meat in the world and types of cuts.
Excellent. Thank you.
Very informative and insightful talk about the different cuts.
Thanks great video
Thanks. It really helped me understanding the basic.
So kind of you.
Thank you.
Been looking for a chart or vid that shows both the cut and the section of the cow. Just had Brazilian BBQ. The "House Cut" is called pecanha - top rump, try tip area. It has a layer of fat on the outside and looks sooo good. I'm easily satisfied with the flap steak (carne asada). I'm having great success broiling the rib eye. Makes me think I'm a great cook.
I love that he gave the cow pig ears.
I have learned a lot from this video. Very informative!
Sir, thank you very much for your consideration to many of us "in-the-dark" about this subject material.
Nicely done thanks
Thank you so much my dude! Post more videos of this
Great Video-very informative !
Good Stuff, Great Tips😃👍🏿
Thanks for the vid!
Great video... I like the way you break down the explanation.. thanks so much.. ;-)
Brilliant. Thank you so much.
Well presented. I can tell you're a decent guy. Cheers!
That was really informative and good video
thanks for the video, good stuff.
Thanks, that is a whole lot of good information.
It's really helpful to me thank you
Great video for the cuts. Slightly wrong about the Wagyu statement. A lot of people in the comment section seem to have caught it. But many in the comments section also seem to be confused about it.
Wagyu is a Japanese breed of cow. You CAN raise and butcher a wagyu cow in a country outside of Japan and it will still be called "wagyu". America has been importing the cow and raising them in the USA since 1975. So he is not wrong by saying America has wagyu. Any country that has imported the Japanese breed of cow called wagyu can produce wagyu beef.
Kobe beef is wagyu (Japanese breed of cow) raised in Kobe, Japan with their own high standards.
The slightly wrong statement was that he said Wagyu is American version of Kobe... the more accurate statement would be that both are wagyu, one is made in Kobe Japan and the other can be made anywhere in the world.
Thanks for teaching us
great video thank you so much
Thanks for the video mate,it really helped a lot,and it was very informative:).
Glad to hear it!
Very informative. Thanks a lot
Thank you Tim Kuo! Glad we could help!
thanks, i have learnt a lot
Thanks for this 😊
Your video is Very informative and down to earth approach.
I’m a more educated customer now. Thank you.
thank you thank you berry much you helped me understand so much
Excellent! Thanks for the information.
I worder how they price them?
Thanks it helps a lot!!
Thanks, good video. I'm in the meat department (new to it and wanna stay) this is helpful for me hah the basics of knowing my meat at least
great, thks, this is what consumer needs to know
Good job man
very informative..thanks for sharing :)
You're welcome makeupbymichela2! Thank you for the share!
Thank you.
nice butchery, thanks!
that cow looks happy.
Very well explained.
Pero si pones una vision del corte real ,al natural sera mas claro aun
Thank You 💕
Which cut is best for a crockpot? For a grill? And for a pressure cooker? Thank you for the video 👩🏻🍳
Very informative
thank you
I don't remember ribeye steak about 15years ago was it cut differently?
its helpful . thank u dear
great video, as we Brits cut up cows kinda different and this helps when ordering. But as an avowed Nipponophile, Wagyu is the breed and the best Wagyu comes from Kobe.
great n helpfull thanx
thankyou for making this I am about to butcher my first cow and this helps.
Thank you for this easy to understand and applicable explanations. I'm telling you, I've watched others and they were way toooooooooo meaty !>.. LOL
What the best cuts for roast ? I been using chuck roast for smoking . Is english roast better ?
I really need to take your advice and talk to my market butcher. I need to get more info on the beef, chicken etc and stop paying for fat and bone I can live without. THax!
Nice video, but you forgot to mention cow cheek, one of my favourite parts, and also popular in Spain.
awesome
Almost 30 and barely finding out about this. Wish they would teach this in schools
Kobe beef IS wagyu beef. It's the same breed, it just comes from Kobe, Japan, where they have different generational standards of raising their cattle. You have "Kobe-style" which comes a lot out of Texas. It's just Wagyu crossed with Angus and raised in Texas. It's a lot like getting a Philadelphia Cheese steak from Orlando, Florida. But yeah, "wagyu" literally translates into "japanese cow". Other than the fact that you put Kobe and Wagyu into two different breeds, good video.
very useful
Pasture raised & finished all the way 👍🏼
Wow that's informative
sir ur video is very use full thank u sir
What cut could I use that's good for a beef curry?
This is really helpful so thanks heaps! I got a question, for fitness models who need a source of protein with minimum fat, is tenderloin the best option ?
Thanks.
There is virtually no fat in the tenderloin. It is you most lean cut. As said earlier, you will pay high for it.
That was really handy, Blake - thanks. P.S. - certification, not certifacation.
I dunno what it is but I enjoy the NY Strip over the ribeye..but both are fantastic.
What about our grass fed and finished Beef product? Can you maybe answer some questions or maybe do a video on that? If fatter is a better grade and grass fed and finished is leaner why is it so expensive? I'm in the Military and retiring next year. I have been leaning all I can about butchering and selling our Beef. We love your video on this. I do help a butcher on my off time and plan to take some classes to at least understand what I'm selling. We have a cow farm and leaning how to sell our Beef to a butcher and to get it to our customers instead of taking it to auction.
Is the spare rib same as short ribs?
I am interested to learn
Often differrent butchers have different names for the same cut of beef. ( EX:prime rib, rib roast) can you cover the verying names for the different cuts?
When you buy 'prime' rib at the grocery store, you are buying a rib roast, or a standing rib roast. Grocery stores don't normally carry 'prime' meat, they carry 'choice' meat, but it's almost always called prime rib so the consumer knows what they're buying, and how to prepare it. Even the places serving all you can eat prime rib are really serving either 'choice' or 'select' rib roast. Prime grade beef is the very best, and is bought up by top restaurateurs at the packing houses. Hope that helps.
Where is the prime rib found on a beef carcass?
Cool...
Flat meat carne ranchera in spanish what part of the cow is that? Also what meat do you recommend that has less fat and not cheap part of the cow and also tasty.
+Danny Martinez I believe that is what we consider a flank steak or skirt steak.
Wagyu literally means "Japanese Cow" (和牛). Kobe beef is the beef specifically from the Kobe region of Japan.
The fact he does not know the differences between Kobe and Wagyu completely discredits him for me...
Guess you don't listen very well. He mentioned that.
tgziceblood Yes absolutely. This guy doesn't know what he's talking about. He even said, Wagyu is what it is called in America. *facepalm*
Which apart Of The Cow Does Ground Beef Come From
What is a London broil? Are they good?
A London Broil, in my opinion, is a tough cut of meat wrapped with bacon. London Broil is more of a cooking method rather than a cut of meat but is commonly a flank or top round steak. It is best to marinate it overnight and then broil it under high heat and then slice it thin "across the grain".
what is the best cut for pot roast. i usually get the chuck and its dry when i make pot roast. any suggestions?? thanks
i prefer an arm roast. Just make sure when you buy a roast that it has some marbling in it. Marbling is thin layers of fat throughout the meat and the fat is what makes the roast tender and tasty!
You might be overcooking it. Or undercooking it. Your goal is to convert connective tissue to gelatin, which makes the meat moist, but while this is going on, muscle fibers are contracting as they cook, expelling liquid. There is a sweet spot before which and after which the roast is dry.
gotcha so basically i need to cook it at the exact temperature
thanks
How long are you cooking it for? And are you using the oven or a slow cooker?
The best way to control the cooking process is to monitor its internal temperature. You ought to buy a Thermapen and plunge it into the meat periodically. The internal temp should reach 210; Cooks Illustrated says hit 210 and then keep it there for a while...they say an hour. Overall, it might take 3-3.5 hours in the oven, and maybe 11 in a slow cooker on low.
BTW, I probably should emphasize that the target internal temperate of *braised* meat is not the same as when you're grilling. For instance, you might cook a steak to an internal temp of 130 for medium rare, but braised meat is always super-well-overdone. The magic of braising doesn't get into gear until 190 or so.
What is the best kind of meat for burgers
Good, informative video. But you mispelled "certification".
What is a cross rib roast
Chateaubriand ?
Why is prime rib hard to come by? Don’t most cows have a decent amount of fat on them since they eat a lot?
Rib
5 star
Which parts are suitable for vegetarians?
Hi sir i am butcber student sir i request u to make video of the beef ecah steak portion And size wight sir please
What about CAB