Understanding Cuts of Beef | RadaCutlery.com

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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[entreburger]

With such a clear voice and slow speed, I really learn a lot! Thank you for the time and hard work.

[princessamychristine]

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!!!

[BusinessSolutions]

Fantastic presentation!!! Great job and learned a ton! Thank you for sharing!!!

[jersauce]

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.

[dianneepps]

THANK YOU. You are a very good teacher.Your video was very informative.

[buddyduddyful]

Tri-tip steaks are excellent, one of my favorites.

[orlenabate]

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.

[haroonjahed]

Thank you very very much. Very educational and you are a good teacher bud. Stayed right on topic with lots of useful tips.

[frankiegllangari]

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! 💯👍🏼

[fmel]

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.

[digitalmediaproductions]

great info, clear and strait to the point. I learned a lot, thanks for the tutorial.

[flipdatway]

Very informative and insightful talk about the different cuts.

[crazycoyote]

Your video is Very informative and down to earth approach.
I’m a more educated customer now. Thank you.

[PūkaHeadMan]

That was educational and a very good breakdown. Thank you very much!

[RyanJaunzemis]

Great video! Really enjoyed your presentation and it helped make sense of a lot of things. :)

[olechuga]

Sir, thank you very much for your consideration to many of us "in-the-dark" about this subject material.

[canvight]

Great video... I like the way you break down the explanation.. thanks so much.. ;-)

[michelaperleche]

very informative..thanks for sharing :)

[arjunpratap]

Thanks for the video mate, it really helped a lot, and it was very informative:).

[humanonearth]

Well presented. I can tell you're a decent guy. Cheers!