Beef 101: The Beginner's Guide to Every Cut of Beef
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- Опубліковано 12 тра 2024
- Thanks to Porter Road for bringing and butchering the beef. Visit www.porterroad.com/Ethan to get 15% off your first Porter Road order for high quality (and unique cuts!).
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📚 Videos mentioned:
▪ Barbecue 101 - • How to smoke Brisket, ...
▪ Tri-tip - • How to make Santa Mari...
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0:00 Episode Premise
0:31 How beef is broken into sections
1:38 Chuck primal (1/4)
13:17 Rib primal (2/4)
20:50 Loin primal (3/4)
29:32 Round primal (4/4)
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
What's a cut you didn't know existed before this video?
Thanks again to James for all the info and for breaking it down. It was awesome to see the skill and care that goes into breaking it down. Visit www.porterroad.com/Ethan to get 15% off your first Porter Road!
Never heard of the Chuck Eye!
You are posting super high quality content for the home-cooking tryhards, thanks Ethan!
The mustache is getting out of control. We gotta' trim a little there, son!
@@brushemteeth9159 No way, you must be ill.
Chuck eye is intriguing.
He honestly just looks so happy to be talking about his work and explaining the thought and such that goes into the different kinds of cuts.
i sympathize with ethan not really knowing what to say, like this guy is basically doing the video on his own so you'd feel like you have to say something, but then again the guy is happy to be talking about it on his own..
Love it
If I lived in the area he’d be the only butcher I’d buy from
@@markwilliams3014 same
Thank u
Amazing video as always.
Where dem leftovers tho
Yamete kudasai senpai!!!
@@stanvanillo9831 sus
“Then they serve it with pickled red onion” look at the love in Ethan’s eyes
My granddad did this with me once (he'd often butcher one of my dad's cows to fill up our freezers) but I was way too young to properly learn. Thank you for giving me a chance to relive the experience and properly absorb the information!
For sure, it's a great opportunity to see how much work goes into pulling out all the cuts and all the variety too!
@@EthanChlebowski great work as usual. New subscriber here and I like your down to earth style! Jesus bless you!
Sou wel je akka wille chappe mang..
I used to be a meat cutter, from 1988-2003, and have to say that the way he cut is to get all the boneless cuts that he could and was a great demonstration of the modern way of breaking down a side. But doing so, you miss some of the best classic cuts of bone-in beef. And if anyone knows anything, the bone imparts a ton of flavor to the beef. Of course we cut with a bandsaw, but we also merchandised every part we could. The chuck would give us 2-3 shoulder roasts all depending on thickness cut, 2 English roasts a very underrated roast, then 4-5 chuck roasts, then 2-3 chuck eye roasts or 5-6 steaks. As well as the shanks, neck, brisket, etc. a shoulder roast was always my favorite very clean, large and with a large marrow filled portion of the shank bone. The rib plate he did well, the short ribs were not as popular as they are now and many are fattier than most people would eat. Also, they “Eye” half of the rib would be boned and become ribeye steaks, and once the eye was gone they would be rib steaks. The hind quarter we started breaking from the shank end and remove the whole sirloin tip in one piece, and we never turned that into ground beef, it is a tremendously good roasting meat. The rounds were cut into steaks whole, all three muscles together, and was the most popular steak found in the average American middle class home, it was affordable. I disagree with him on the bottom round versus eye of round, the bottom round is a very dense muscle, not something I would make steaks out of, the eye makes great petite steaks, but I use them personally as the base of country fried steak, the shape run through a tenderizer three passes gives the perfect size breading steak. My family goes nuts for them. The top round is generally what you use for sliced roast beef it is a large dense muscle but roasted low and slow for several hours really makes it the best tasting and sliceable roast. I know a local Hometown buffet restaurant used it for their roast sliced in restaurant. We also never separated the sirloin and we actually had a bone in sirloin steak, but generally only 2-3, the it was the boneless top sirloin. Also the Tri-tip we used to use to make what we called a rump roast, until the Tri-tip became popular in the Midwest. Lastly, we never cut the tenderloin out, we cut true porterhouse steaks, which you only get 2-3 of per loin, then T-Bones until the tenderloin was less than 1” wide, the rest was boned for strip steaks, not a common cut then, and comparatively tough for a coveted steak. Even though I’ve been away from the industry for 20 years I still remember every cut, and I miss merchandising quarters of beef at times. I am glad for the two men who trained me, both Master meat cutters with over 30 years each at the time. It is a dying profession these days, In our local supermarkets. Keep up the good work!
Good insight!
Thank you for that great information. Very helpful!
I wish you would come to my town! 75000 and not one butcher!
This video is incredibly great itself and because of these comments. I hope this video lasts forever.
Wow
Surely should have called this "The Beef Bible".
I appreciate how you let the man talk, lots of dope info I didn’t know about
I love how Ethan is very calm and doesn't try to force his way into the explanations
would be nice if he shut up and didnt keep repeating :yup..yea. yea.. yea.. "
@@thepeach4638 Naaah, he's actually listening and learning himself. Verbal cues are great way to show someone you are actively listening to them. Sure the guy could just explain to the camera by himself, but that's so formal and boring.
@@jorgem.bustos446 Yup im a pos idk why i wrote that
you are not a pos. We all have things we dislike. I can’t stand when people don’t give me eye contact. Comes from having relationships that didnt meet my expectations, whether correct or incorrect. However, I know now: some people find eye contact difficult and find more success actively listening when looking away. Its still difficult for me to not feel some kind of way, but the knowledge has expanded my empathetic view and thats what is important. Now I can practice patience through a new lens. All love to you
@@jorgem.bustos446 can confirm. I focus much better on what's being said when not making eye contact for some reason
You can really tell how passionate James is. Just the kind of business I like to support, can’t wait to get my meat in!
This guy is so enthusiastic about every single cut of meat on this cow. At first it was annoying hearing him say "amazing, flavorful, great cut" for everything. But then I realized that he's not just saying it and that each cut ACTUALLY has a purpose. I absolutely love that and appreciate his enthusiasm for his passion.
Great video, my man. Looking forward to knowing what I'm talking about when going to a butcher! Hopefully I can remember it all...
This is by far the most comprehensive video on beef cuts. I will be referring to this many times in the future. Thanks Ethan and James!
As a someone who just recently got into cooking and was having a quite a trouble with all these different meats this is the BEST vid I could've asked for! Thanks for the amazing video Ethan!
In my country they cut beef completely different than what you showed in this video, so I feel like a lot of usually good cuts end up being wasted. Now I'll be able to ask cuts from my butchers exactly how I want them, thanks!
On a little note, I would have loved if you highlighted the cow diagram with the exact location that was being showcased, instead of the whole section
This is absolutely the worst thing about beef. Every country cuts their cows differently, so it's very hard to use recipes from around the world.
Americans know beef that's for sure
Hey Ethan I Love your informational videos about basic things like meat or other cultures dishes. What I‘d be thrilled to see is a video about saffron. How to use it, how to prep it (ground and in warm water), using it for marinates, what makes it so expansive? And maybe show different cultures that use it with a representing dish. Just an idea for you, I‘m already excited about this video! Keep up the good work!
I'll add it to the idea list!
+1 to this topic idea. Whenever I use saffron, it usually just ends up with localized yellowing and an overall chlorine taste. I’d like to see how to use it better.
I have never heard of Saffron? 🤷🏽♀️🤷🏽♀️
Great video. I've been selling beef wholesale for 30 years and I've seen it explained many ways by many different people, and I still never get tired of watching it. This guy did it as well as anyone I've ever seen. Bravo
I wasn't expecting to enjoy this as much as I did. Thank you for bringing him on your channel to share his vast knowledge with us
As advised @ ~ 1:00, I paused the video, poured myself a video and watched the whole thing. Actually, that was a two-cocktail video! Well worth the time and the cocktails.
Probably the most fulsome and well-explained explanation of beef cuts and how to cook them. The guy explaining the process is obviously a great butcher/cook and incredibly articulate. Thanks for posting.
Man, he is a wizard! And I love the passion about his profession in his explanations and facial expressions.
Hey Ethan, you don’t understand how helpful and important your videos are to my culinary experience. I’ve applied all your tips and advice and have been cranking out some pretty decent food as a beginner! Keep up the work mate! Cheers :)
I've been BBQing since I was a kid and only know the meat I was introduced to by my parents, so learning all this new stuff has got my home chef self very excited for my next meat run.
Outstanding video. This is what sponsored content should be. I appreciate you using it to educate us in a way you could not really do without a partner, instead of just making an infomercial
One of the better beef breakdowns on UA-cam. And I’ve watched most of them.
This guy loves, loves, loves beef. Totally infectious enthusiasm. Great guest.
Thank you for making this video! I've heard about these different cuts of meat but never really knew where some of them were located on the cow. Thanks again for helping to educate people about the joys of cooking!
I have never seen a more informative video on beef cuts. Thanks to Ethan and James. Great job and best regards, JZ
24:48 Is the moment I could tell how serious this butcher was about his beef. THOSE EYES!
Thank you for bringing this all together in such a approachable way.
What an awesome video. This is like a super beef documentary, fantastic. Love watching masters of their craft talk about their work, and it being beautiful tasty beef makes it all the better
Watched it all the way through and the time flew by.
Can’t thank u enough for having this video out, needed an accessible intro to this side of things! Ty Ethan gonna watch now
I can see how much work went into this super informative video. We appreciate your hard work Ethan keep the amazing content coming
I learned a lot and was entertained by your video. Thank you very much. The curiosity that you showed and the knowledge that the butcher showed was fantastic. It's nice to see people do their job with enthusiasm. I truly enjoyed this.
This is the best sponsored video of all time. Seriously, this video is a goddamn knowledge bomb!
I grew up in a family butcher shop (goes back to at least my great grandfather back in the NL). This was a solid overview from someone who clearly knows what he's doing!
The flat iron has been my favorite steak and a nice little secret for a long time, so I'm excited to see what you do with it!
I have a feeling I’ll be calling on this video several time over the next few years
Oh yea there is tons of good information in here, I'll be referring to it myself too.
Just email it to yourself for quick reference... ⚘
Your videos are just awesome! Balance between practical and theoretical stuff and way you present all that is joyful to watch.
Well explained. Now I'm hungry and going shopping!! My uncle was a butcher for a meat distributor. When we were lucky he would bring us some fine cuts. Thank you
This is very interesting!
I was born in Brazil, but live in Japan. Most Brazilians buy meat from Brazilian butchers to do BBQ because the cuts are different from the meat here. The meat Brazilian butchers sell is usually from Australia.
I love this guy, he talks about meat the way gordon ramsay talks herbs and spices, so passionately knowledgeable
You missed the head cuts. The cheek meat and the tongue. Both insanely good slow cooked to make barbacoa and lengua respectively. And both single handedly responsible for a thriving market.
Missed Ox Tail too
its aged half, head and tail are long gone
Has this guy got a book?! Too much knowledge to remember!
Really pleased to see a butcher that respects individual muscle groups instead of showing us t-bones and porterhouse. This is much closer to how the French break down a side of beef, even showing us the bavette and the spider (araignee). The best summary of meat cuts you will find on UA-cam.
There is something to watching someone so passionate, explaining their craft.
Very educational. Thank you. I placed an order with my rancher friend. Now I know exactly where the cuts I order come from. The cooking hits were priceless!
Here’s a tip - In the UK we call the tenderloin a fillet - but I often buy a few tail cuts from my butcher as it’s a lot cheaper than the rest of the cut. You can still get a decent steak out of the wide end of it, and the rest of it makes the most amazing stir fry, quick cook curry, etc.
This video my friends is extremely informative! Excellent break down to learn what to purchase at the market and how to cook each cut. Well done! Love it! Thank you!
Thank you for the video, I'm a culinary Student and was struggling to learn the cuts and uses this helped so much thank you❤😊
Amazing video! I'm loving how the cooking methods were recommended the the different cuts. Thank you for such simple explanations, I have learnt so much form this. ❤
This guy is my kind of butcher. He's obviously passionate about the products and clearly has great respect for the animals that provide them.
Ethan you son of a bush. Thank you for investing time and money into this and sharing the experience and knowledge with us. I'm glad your one of the first to do this.
I've worked in half a dozen restaurants and constantly handled different cuts of beef at work and at home.
When I moved to the West Coast after being born, raised, and bored to death by the East Coast for over 30 years, I was invited to a cookout with my girlfriend's family. After talking a big game about how I personally marinate and cook beef, and my approach to cooking it in different ways, I asked what cut they were grilling.
"Tri-tip!" her dad told me. I was like "Huh? What tip? What is that?"
Her dad looked at me like I was an idiot. He went "Ha, I thought you were some kind of meat connoisseur... you don't even know what a tri-tip is?"
I immediately Googled it and it said it was a commonly eaten cut. I felt so dumb. How could I not know about this apparently very common cut?
Well, today, after watching this video, I now know why I never heard about it. I didn't know that it was almost exclusively a West Coast thing.
Great breakdown! Wow and great video editing on all the information tags you added to the cuts! Thank you! Very educational!
I’ll definitely keep these people in mind when I want to buy some good cuts!
This was one hell of an advertisement! :) Super fascinating - thinking of ordering from them and working through all these cuts!
Fantastic video! I learned a LOT.
Fantastic Video as always Ethan. James has so much knowledge and conveys it superbly!
Great video, thanks.
Our local butcher is also the local abattoir, and you can see the guys breaking down each beast right there in front of you. They don't mind you asking questions, or for a cut slightly out of the ordinary.
I cut I didn't see was ox cheek or ox tail. Long term favourites of mine. Lots of different cuts and names, although I did recognise some from my visits to France
May be its a cultural thing, but here in UK, ox tail and cheek are pretty popular so it is best to give them a ring first.
This is a FABULOUS resource!!! Love love love ❤️
Wow very informative I had no idea there were this many cuts and sections on the cow........Thank You!
So helpful. Thanks for making this!
Thank god for you! I got to be such a confident and competent homecook by now, partly to your great vids, but I have little knowledge of cuts and I always feel unsure due to the amount of different cuts with multiple names or them being part of other cuts. Thank you!
This is suuuuuuch an amazing video. As a beef lover it's great seeing the ide variety of cuts and there best uses. Thank you!
wow, certainly earned my like and a sub, also put it in my favorite folder... i've personally known 2 butchers in my life over the years, both were friends of mine/my family and occasionally they'd supply us with fabulous cuts of meat at great price which was always greatly appreciated... however, neither had even close to the love of their job/skill and/or if they've possessed the knowledge that this man has, they'd never opened up about it in any manner even approaching this... that dude james absolutely seems to have found a vocation in his job and broadened my world in one relatively short video...not just about cuts of meat but the theory behind a cooking approach to specific parts... that's what i call an expert and a pro... this video from now on will be my reference source on this subject... will also most likely contact the place to inquire about ordering specific cuts of beef... i can't think of a better way to promote one's business and this clip doesn't even seem to have been made with this primary goal in mind; and if it was then it's accomplished its purpose splendidly... great video concept and very well done to boot, i certainly don't feel as if i've wasted about 38 minutes of my life on watching yet another yt video which contributed nothing useful - or at best of little value - to my knowledge base...please consider doing more such videos with james going more in-depth on specific cuts/preparation of particular parts in each clip...
I've really been enjoying your channel. You're really to the point. Thanks for all the info! Keep up the good detailed work!
My first introduction to grilling was the TriTip out West. After a few grilling sessions with Costco's cut and Montreal seasoning the summary was "you can't screw that up with an easy bake oven". It was for a couple of years my go to piece of meat that I could reliably produce a desirable result.
This is unbelievably helpful. Thanks so much for this super informative video!
I'm new to this channel and I find this very knowledgeable. Thank you so much.! I would love to cook every part the right way. Thank you👍💕
I wish we could have seen more of the blocking out. That breakdown from primal to sub-primal is really interesting to see.
I love when u explain everything in this details , thank you so much
Awesome video Etan really good information here. James was great as well full of knowledge. Ive been cooking for 15+ years in restaurants and now I transitioned into butchery so this is right up my lane. Thanks again
I saw the title and got SUPER excited!!!! Thanks for putting on quality content 🙌🏽
I recently got into stick smoking and this was EXCELLENT! I am familiar with pork but have recently started smoking beef and this was very well explained and informative. Thank You!
That's the best explanation I've ever seen...it answers several questions I've wondered about. Nice job!
I hope no one is throwing away that beautiful beef fat!!!! That makes the most amazing tallow for cooking and baking! :) GREAT video... very useful!!!
And for making pemican
@E FH yes! I've been meaning to try making pemican for some time now... i don't know why it kind of scares me or overwhelms me 😅😅😅
I've been pondering how to make my muscle lectures more practical in my A & P classes. Thinking I should collaborate with food science now. Thanks.
Love the passion and excitement the Porter Road guy exudes throughout the entire vid
Phenomenal video. I’d love to see a video of him actually butchering the steak to see how all the pieces come to be
I'm amazed at how much knowledge you have about butchering beef. Very impressive. I'm a Ribeye kind of guy myself.
Terrific "breakdown", Ethan and James!
Excellent presentation. Great job bro!
Your channel is the best man. Doing the good work for us fellow home cook nerds!
Thank you-- it's a pleasure to hear logical connections. What parts of a cow get more exercise, and how wood in different regions lead to different sorts of barbecue.
Unless I've missed something, you didn't cover an obscure cut I like-- the baseball steak.. I see the velvet steak I like is also called the merlot cut.
I appreciate the details so that I'll take more care with how I prepare beef, I got disappointing results with an oxtail and with some beef ribs.
Shout out for my local fancy butcher-- Primal Supply on Passyunk in south Philadelphia.
This was really helpful, worth the time. It helps me understand where a cut comes from and what to expect from it.
Huge gratitude this is the best video I saw alots of useful information and I just wanna say I'm first time in Dubai so I got a job in steak house.... I was thinking about self improvement about cutting beef steaks theme fortunately I found this video... thank you so much for your affords🤝👏
So knowledgable. He loves sharing his knowledge.
THIS VIDEO IS EVERYTHING. THANK YOUUUU
Amazing guide! A must save video! Also the guy who's explaining is having the time of his life. ☺️
That was awesome, really informative and I love that guys passion
Thanks! What a phenomenal video! Best explanatory video of beef I’ve seen. Y’all did an excellent job! 👍
Great video. It's always great to see someone be passionate about what they do. James knows his beef for sure!
Thank you
Really helpful video, thanks for sharing
Phenomenal information and presentation. Thank you!
Really enjoyed the video. Great to learn different cuts.
Great video thank you now I'll have to explore your channel to see if you have a recipe using each one of these cuts!
You continue to educate us in an entertaining way
Killing it with the channel my man
Grocery store near my college had the Bavette called flap meat for like $4/lb
Loved stir frying with that and it was really affordable!
These "lives" are BETTER than any show on mainstream TV, for sure!! :)
great tutorial! thanks to both of you!
YASSSS i've been waiting for this video!!! thank you Ethan for always educating us :D, i'm always learning so much from your videos :')
What a great opportunity! Wonderful video, thanks for sharing. I’m saving this one for sure!✌️
I love that you included the oyster/spider steak. A very underrated cut of beef.
I was just recently thinking about looking up more info about this type of thing, nice timing! Love it