Every Cut of Beef! (Almost) | Basics with Babish

[Music] hello my name is Andrew ray this is James hi skur we're here at Porter Road mates for a road butcher put her up we're here at Porter Road James what the hell is this it's a bunch of beef you're gonna walk us through some different cuts of cab here yeah what's the proper service tonight the cows steer so cows are mothers in this country we do eat them but generally they are ground up and put into processed food so here at Porter Road we make sure that we only serve our customers best which are steers and heifers so unbraid females or castrated males so what that does is it gives you a nice clean flavor and it's that nice beefy sweet flavor that we know and love so much what's the flavor difference between a steer to ever steer and a heifer or heifers actually gonna be a little sweeter and a little fatter these all have a great fat color and I'd love to show folks at home what they can expect flavor-wise and how they should best prepare each one of these companies in any particular order here it is actually and I kind of tried to put it up to where we start at the front of the animal so this is where his head would be when you break down beef you have four main sections that you do so butchers actually go through and count ribs it makes it a little easier for them and it standardizes it so your four main sections are your Chuck section your rib section your loin section and your route starting from the front shoulder and going down so I tried to separate it out so we could kind of talk through it you could understand why we look at certain cuts and why we cook certain cuts a different way so when we were out on the pasture we talked about development of those muscles which builds the flavor and all that sometimes that's a wonderful wonderful thing but sometimes that's also bad because it toughen the meat but by being wonderful cooks watching your show and learning how to do all these great things what happens is you understand a chuck roast which is a shoulder cut is gonna be a tougher piece of meat but have so much great flavor so we slow cook it because what we're trying to do in any of these tougher cuts that we're going through is try to break down that connective tissue that collagen and as we break it down there's points where it will turn into gelatin and that's when you have like that barbecue or that braise that just covers your mouth it's lip smacking good so if you can pull that off and not dry out your meat too much then it's magical yeah but the issue is meat proteins start to dry out at 165 degrees connective tissue breaks down at a rapid pace at about 195 degrees what do we do so you slow cooking we try to minimize that so that's why sue bean is a great option from time to time you can break down that connective tissue over a longer period of time at a lower temperature so you still end up with a super moist juice chuck roast or another option braise it in a liquid braise it in a stock that you made from it or on a smoker you wrap it up you add your wish Shire sauce apple juice apple cider vinegar you adding moisture back into it to make sure it tastes good so what we'll do is we'll start at the front of the animal and kind of go down and we'll go from there chuck roast we kind of already talked about that comes from the shoulder part what we do here is we actually take the roll down butterfly it out and tie it up what that is is that's the eye so that's the same muscle that goes down from the front to the tail of the animal that muscle connects to this muscle connects to this muscle connects to this muscle all the same muscle but where you cut it from on the animal is gonna change the name and change the way you cook it well let's pretend I'm the cow and you hold it up exactly where it would be on me right there that's your chuck roast right there so you can even see that you know on your shoulder that's always gonna be the tougher part that's why we slow-cooked that yeah braise it down in the pot roast chip beef on the smoker delicious wonderful stuff so when you go to a bigger store you get a chuck roast what we do is start to separate that out at Porter Road we do something called scene butchery try to utilize every last piece possible so that's a Denver steak so when we trim it down that Chuck flap it becomes a Denver steak it sits right underneath that Chuck roll and it's this big beautiful piece one of our longtime butchers here the singin butcher calls it butter meat because it's delicious its buttery its wonderful it made this Denver steaks also sold as boneless short ribs too so I think to cover this but best way to cook your Denver steak best way to cook a Denver steak to me is just a hot pan that's it a little bit of lard or tallow in the skillet grapeseed oil maybe salt and pepper that's it we need to slice across the grain against the grain always that's every single piece of meat that you ever cook yeah so whenever we cut against the grain we're using the knife to do what our jaw is gonna do about tree chewing the me preach you in the meat exactly delicious same thing with cooking we're preaching the meat because we're denaturing the proteins in one way or another so this one's called a flatiron so this lives right under the scapula so you're showing your paddle bone about 30 years ago we figured out if we separate this muscle off there's a giant piece of silver skin that lays down the middle of it so a skilled butcher must take their knife run it down the middle and you end up with these two one-pound pieces of flat iron this cut right here is the second-most tender cut behind this cut right here yeah but it's in the shoulder yeah so there's a lot of movement going on there's a lot of work going on so the flavors gonna be ten times as good as this would be right here I can't tell you how many times I've gotten a flat iron steak and it still has that silver skin in the center like I've been so rare to actually see it butchered properly well Porter Road we tried to do everything we can to make sure that we give you guys the best chance for success with dinner there our next one we have here is called the teres major teres major is also a super unique cut it sits on top of the club or your arm roast and this muscle we actually cut the entire shoulder completely different just to get that 3/4 of a pound steak out so we spend an extra five minutes trying to get this cut out because it's that delicious yeah whenever I saw these I always thought that this was the tip of the tenderloin a tender way some people call this shoulder tenderloin okay there is a little bit of confusion around it it is insanely tender just like that but you can see even if you're looking at it you could see the bigger muscle fibers in there yeah generally when the bigger muscle fibers come into play it's gonna be a little chewier so this one is really delicious served on the rare so I want to grow one of those up that sounds great where we moving to next now we can we can go a bone in a bone-in rib eye yeah so the rib eye like I was saying earlier this muscle the eye of the rib eye is that same muscle that starts at your neck chuck roast rib eye strip sirloin all the same muscle as it goes down the animal just depending on where it is so the rib eye you want to cook a little medium-rare medium because you want to start to break down all that fat start to juicing it up got a render all this fat otherwise you're gonna be chewing on thanks for exactly you'll be non on it so what's the benefit to having the bone in there so the bone is gonna do a couple things it does help protect the steak as you cook it so if you're rendering your fat cap like we always tell people to start your steak on your grill like that because you're gonna render your fat cap and then you'll put it over there so it'll protect that eye a little more than it and it adds a touch a touch of flavor but the main reason to do it is to protect the stag to make sure it stays delicious one of my favorite ways to do that to get your steaks vertical like that is to just skewer them through maybe right through here we like a long wooden skewer that got like three or four of them it just becomes a unit that's a great idea yeah yeah that's a good one I like that this next piece right here kind of comes from the middle so I just threw it up there cuz it looked pretty this piece is called a hanger steak yeah it's pretty easy to understand why it's called that because it hangs inside the cavity pretty simple cool thing about this it's technically not a steak it is part of the offal oh yeah because this is one of those old chef bets that sir is one of those old chef cuts it's part of the breathing apparatus it's an extremely hard working muscle you can see those muscle fibers it is intensely flavored just delicious delicious flavor ah but it needs to be cooked really rare needs to be slice against the grain fun fact out of every single steak we have in the animal this is the only one you get one out of really there's only one hanger hanging in the beef some people will cut down the middle seen there is a tendon that goes down the middle it's gonna ask how do you how do you contend with this guy so we don't cut that out because then you end up with really small pieces of hanger steak yep and I prefer to cook it whole then slice that piece out unlike the Flatiron because this if it gets overcooked is disgusting this the Flatiron if it gets overcooked this is the one cut in the entire animal that still tastes good well done really I would not have guessed because the lack of fat but if you look at the muscle fibers compared to a different steak oh you're so funny see how fine those muscle fibers aren't really there and then there's not much connective tissue because of where it's located sitting on top of the paddleboat so that's the one cut if you have a family member that likes well-done and you still like them you can cook that for us I just make them smash burgers that's there yeah that's all you get yep that's our next one so those are short ribs these are English cut short ribs my favorite I'm yeah other what's the name of the other stove because so there's Texas yeah there's we call them Korean or you can call them flanken cut yeah and then there's also Dino ribs which is the whole wrap those are fun and all but as far as just general cookery this is my favorite just because if you're trying to make burgers out of this it's very easy to isolate the meat if you're trying to braise it it's very easy to you know just arrange it so the fat cap is up and so the meat is submerged in the way that you want like you know it's just and it's a perfect portion you know as it cooks down so with those different cuts we talked about the English cut are gonna be the three bone two inch long the Texas cut are gonna be a single bone long cut we do ours it's five inches and then the Korean or the flunkin cut are gonna be a quarter inch across and at our facility we actually make our Korean short ribs out of the chuck whips so the first five ribs there are a lot meteor they don't have as much fat and when you're doing that marinade quick sear you don't have time to break down that fat yeah but if I'm brazen I want a fatty fatty piece of meat that way it blends into that sauce and then as we reduce it down once again that coding that mouthfeel that deliciousness so short ribs these particular ones come from your seven through twelve rib on your rib section we cut them out we trim them up these are amazing for slow cooking obviously they're on the rib section they're tougher tougher piece of meat so when they're cut thicker they're great for smoking great for braising slow cooking render down that connective tissue turn it into gelatin it's amazing fabulous okay and then we have another cut over here that has gained popularity in recent years absolutely so these are our skirt steaks we have our small skirt steak at our large skirt steak both very similar cuts they're part of the breathing apparatus again it's the diaphragm that actually breathes so you can see extremely thick muscle fibers going on there they're great for marinade these are one of the cuts like you said they're gaining lots of popularity tons of great flavor if cooked correctly yeah they're amazing and delicious one thing about this cut that everybody does wrong is the way they cut it oh for sure because you set it on your board and what do you do you just go down buh-buh-buh-buh-buh pop-up completely wrong show us how to do it all right so what we would do is if we grilled this up we would cut it into three pieces right there then we end up with those three pieces and then we take it and cut against the grain your jaw will thank you for that advice because if you do there you're cutting with the grain and then you're gonna have yourself beef bubble gum basically so where you're just constantly chewing chewing chewing chewing and the problem with this cut too is a lot of people tend to overcook it because they don't have a hot enough grill or a hot enough plancha and then it becomes well-done and you know nobody wants that yeah we're gonna jump over to my side over here all right so we went from chuck to rib now we're in the loin section so we're at the 13th rib all the way to the H bone which is the hip bone down here the whole tenderloin sits inside of the cavity of the animal and with that it doesn't do much movement so that's why it becomes super tender really thin muscle fibers if I wanted to and I was crazy I could stick my fingers straight through this but I'm not crazy and I don't want to so I'm not gonna do that awful but that's just showing how tender yeah and how much connective tissue there is not in there yeah so what this cut does is it's delicious because it's tender it is a crowd-pleaser because you could put it on the dollar roll with some horseradish sauce and call it a bag it's like it's like french fries yeah exact alicia's and it's it's a vehicle for sauce yeah exactly that's the best way I've ever heard it described so when we cut our tenderloin into steaks it becomes place yeah so these are filet mignons and there's three different parts of the tenderloin there's the head the body and the tail so what we do is we tie it up so it's an even roast so you can roast the thing whole but if you were gonna break it down you have your head and there's actually two ears on it so you can trim that down you have your center part which is called the Chateaubriand one pound Senate cut steak so that's the flag and this and something to be aware of when you're just going to the grocery store and get one of these is if you see that it's tied it might be combining two parts of the cut like this so if you're trying to make yourself both lemons then just be aware of the type that it might be in two pieces absolute that is yeah very sound advice another cause for concern when you go to a big box store and you buy it in a bag and there's a lot of white in the back means both chains are still on there the silver skin still on there and you have to trim it up so if the price looks too good to be true it probably is you got to do a little extra work but I think that's one of it's sort of a rite of passage for a cook to get a Costco and to get one of them you know hold primals and break it down into pieces watching Alton Brown video I've gotten phone calls from family members freaking out because they've done that yeah they'd stuff do that yeah just fires come before to revive from us this cut right here is your strip steak so this is actually Kansas City steak because it has the bone in it also known as shell steak or sometimes referred to as a Delmonico steak so this is a bone-in strip steak this is the other side of what would be a porterhouse that's but this cut right here is the same muscle that starts up and goes all the way down in your loin section strip steak classic and wonderful delicious steak really good medium-rare that's something I've always been confused about is the very existence of porterhouse is because in my mind you treat filet mignon a little different than you would New York Strip I agree with you 100% yet there are certain cuts that we do that we process that I don't understand that people still want I agree with you I would much rather treat each muscle unique as it is and treat it the way that it should be because this cut is gonna be overdone by the time this cut is done yeah and if this cut is done this cuts gonna be dry and so it's one of those things that if you cook it in a certain way you can make it delicious if you do it but really gonna know you're done yeah and like long and short make your life easier just separate them out and cook both of them you cut them up put them on steak so best way to cook this best way to cook is strip to me once again start fat side up on there Grill it up keep it in a medium-rare to rare this is a leaner cut than your ribeye but once again it's that same muscle that goes through it and you're gonna get sort of grass here or maybe more irony flavors here than you would you will get more irony flavor than you would from the rib eye because the rib eye is gonna kind of be washed out by the amount of fat you have in there strip steaks kind of a crowd-pleaser you're not gonna have too much fat to put people off and it's not gonna be all right what's next so we will go ahead and go downstate on the loin section this piece right here this is called a flank steak once again really popular nowadays you know whenever the daytime TV cooking shows talk about it cuz everybody runs into the shop and so if you have a flank steak like steak this cut takes really well the marination it's really good quick sear on a plunger grill it is from the belly section so it does a lot of work which means it develops a ton of flavor once again you definitely want to cut against the muscle fibers new things are more beautiful than a flank steak that you cut on the diagonal so you get these really wide pieces that are all just very short muscle fibers and it's got this big rosy beautiful snake just all fanned out oh yeah a few things that more gorgeous than that and we at our facility are not scared of fats you'll notice a lot of our cuts still have that fat left on there sure a lot of places try to peel all that off I think it's more delicious on there it's gonna taste better and when we talk about marinades we're talking about something that's gonna help break down that connective tissue and that muscle fiber so there's a couple different ways to do that you can just add flavor by adding like oil and garlic and onions and things like that and herbs but if you really really want to break this down the best way to do it for a very short amount of time is using tropical fruits commercial meat tenderizer is made out of an extract called papaya that you could probably guess where the originates from pineapple pineapple papaya okay pineapple has very high concentrates of it in it too okay so that's why pineapple juice you know you'll marinate it in there but that'll actually start to break it down if you leave something like this in any kind of tropical papaya marinade overnight it'll just do mush yeah you'll have nothing left you'll just have these like strings so you want to be careful about how much you do it but it also really helps break down things and adds a little bit of flavor and those sugars from those tropical fruits when they caramelize on top of that steak with the my yard reaction Avenue and yeah yeah yeah I just had a breakfast so hungry alright so now we're gonna go to the tri-tip tri-tip super popular super new cut California barbecue is what it's most known for they'll take it they'll smoke it and kind of grill smoke it it'll go a lot quicker so California isn't known for their smoking they don't have a lot of hardwoods like we have down here so you're not gonna get a lot of that you know that cherry and mesquite stuff like that sure it's gonna be a quicker smoked section it's more grilling and trying to char it up and it looks like it's got plenty of fat content does it have the collagen content to support being smoked like that it does so it does have connective tissue from the crotch region right here this cut does take well to smoke and you can if you're you know it's the middle of winter and you don't feel like going outside you can throw it in a crock pot too like it does do well there the fat content the connective tissue and cast iron skillet real quick keeping raw cut it against the grain chimichurri sauce all over it boom is this one of the few cuts that you could see either smoking or braising or just grilling like it seems like pretty versatile cut this this cut is very reminiscent of that Denver steak that we have up there to where it is very versatile you can use it in many different ways and it's not that well-known yeah it's hard to find it is hard fun yeah but that's why you have a place that's everywhere like Porter Porter Road Puerto Rico tri-tip everywhere when you can't be we'll meet you there we'll pick you up now we're gonna go sirloin since the last of that muscle we keep on talking about that goes all the way down and comes down sirloin is the top of the rump we were out on the farm yesterday and we were talking about looking at that tail end and looking for those bones so this muscle is right in between the tail and that bone that we were looking at yeah so when it fattens up this piece is ready sirloin is a really delicious lean cut that has tons of great flavor yeah the way we trim it is the way I would want to eat it so we do something technically called a sirloin filet yeah I was noticing this is not the typical sirloin that you'd find at the grocery store yeah I just feel that sirloin filet is very misleading because you're adding that fillet word in there and then you know you get people confused pitiful thing well we just want to make sure like I said earlier everything we do the way we butcher the way we age the way we raise it is gonna give you the ultimate chance for success for impressing your friends and having an epic meal no matter what you're doing so this that this is what you see in the grocery store yeah so this is what you see in the grocery store what we try to do is cut and create a chance for you to have an epic meal without having to do that much work yeah so at the grocery store you'd see a larger cut like this even sometimes with the picanha or the sirloin cap on top as well which is another muscle here which cooks differently so we take it off what they do is they leave a lot of this silver skin in here in this connective tissue and what we try to do is create to where it is one solid hunk of meat with just a little bit of fat in there and what that's gonna do is create it to where you're not gonna have to trim around and cut we sell it as the sirloin because this is the way the sirloin should be cut to us so this is a tail called an ox tail though it is not from it is from a steer and a heavens okay not from an ox this cut is amazing delicious brace down you got to Cove it super long obviously the tail is whipping around flipping the flies off walking around waving cuz it's happy all that touch stops where the board used muscles on the cow yes one of the more used muscles so it's gonna grow a bunch of connective tissue it's gonna have a bunch of collagen built up there and it just braises down to like almost a marmalade yeah because you can braise it and it releases all that it's a little tedious you have to go through and pick it there's a bunch of bones that go out but once you get that meat out of there in that braising liquid that days where the work is all worth it putting in a taco my favorite favorite thing to do with it put it on top of some risotto with a nice little like salad of some slaw or something like that add some brightness what do we used to make osso bucco so ossobucco is actually made from the shank yes so the shank cut on a cross section is the osso bucco cut some people say that osso bucco should only be veal which traditionally the osso bucco cut is from a young young beef cow yeah we cut ours but we also cut pork osso bucco lamb osso bucco you can have awesome book votes the cut method this one's a beef awesome pouco has tons of great flavor it braises down and my personal favorite if you cook it to perfection all of this is super tender and that marrow is left in that bone pick it up suck it out at the end yeah now this is this is one of the more exciting things to make as home-cooked take something that if you were to just grill this you'd be like this is disgusting worst thing ever but if you take time and you know exactly what to do with this and how to manipulate it yes so many delicious things going on here not not least which is the marinara and now I want to Suvi it and then grill it see of course yeah let's the old cow well I have one beef that didn't fit on here we go grab a part right cool this wouldn't fit on the tray yeah what we got here so this is the beef brisket mmm I go bite you may be dead I don't know why I thought you were just gonna mash my face in it alright so we got the brisket here so this is the big brisket this is the packers cut so it's pretty untrimmed gives the smoke master an opportunity to trim it down a little more to their liking we sell them a little more trimmed as well if you don't want to do any work the packers cut is gonna consist of two main muscles so it's the pectoral muscle of the animal so there's the flat which is this large big piece down here and then you could see there's a little seam that runs through here and you can see the muscle two different muscles right there the flat and then the point so if you flip it over nice this is our point once again you can see the fats in the point comes over the top of it when you smoke it you ideally want to leave them together because in between the flat and the point is this nice little fat cap going through the middle of it some people will leave it and they'll slice it across whenever they're done some people remove that point these will become your burnt ends nice little crispy pieces this cut amazing for the smoker you could see the tons of fat on there tons of great marbling in there big thick muscle fibers so that means there's gonna be a lot of college and a lot of connective tissue which is gonna break down give you that delicious delicious gelatin and if you cook this thing right you know every Instagram video you see ever now of the Jesus coming out that's basically what it is is where Instagram exactly if you're doing something like this is about 12 hours on the smoker at 225 degrees wrap it once it hits about 160 degrees so that way you trap that moisture in because moisture starts to rapidly expel out of proteins at about 165 degrees so if we capture it before it goes it'll expel but hopefully it gets sucked back up at the same time so delicious monster of a cut obviously didn't fit on our tray but that cut is going to come from the front shoulder the Chuck section that we had there delicious wonderful for smoking and all other wonderful new slow cook items that's beef so something that folks can learn from what we've gone through here is that's harder working sometimes less expensive muscles have the most flavor absolutely and this is far and away the most which say this the most expensive absolutely hands-down the most expensive this will run you generally what like 30 bucks a pound something like this if you go to you know local store in New York City we paid 50 1600 yeah it's 14-day dry aged just like everything we do yeah which normally demands a premium price but at Porter uh that's our standard yeah that's what we do and you know the real working class cuts I love calm working class cuts because these are hard working muscles this is the diaphragm this is the diaphragm it's it it's part of the diaphragm the diaphragm and this works hard mm-hm and it is tough unless you cook it correctly but if you do it is full flavor and it's full of texture and it's just weeds one of the better parts of the cow and one of these type of cuts like you said this is a status cut this is what we call our designer cuts our our rib eyes strip and tenderloin like you were saying the working class cuts the Flatiron it's the second most tender yeah it's gonna be way more delicious teres major you know you go over these things if you put a little bit of love into it not even more work just a little bit of love into it yeah you will create something amazing that your friends and family will think you're a genius because you know what a flatiron is yeah or you know what a hangman's yeah imagine how much cooler you'd sound to serving to your friends and family here's some flatter and stick here's some fried tip there's filet mignon with some 90s grass-fed versus traditional beef what are we looking at the flavor wise texture wise what can you expect different in grass-fed versus grain fed beef grass-fed is generally generally speaking here is gonna be leaner and a little gamey err and by that I mean fishier flavoring because what we associate with that fish flavor is the omega-3 fatty acids 100% grass-fed beef is gonna be much higher in those omega-3 fatty acids which is gonna give it that fishy flavor which a lot of US consumers are not used to it's also gonna have this sort of darker more purpley color to it sometimes yes so to get grass-fed beef up to slaughter weight and up to the fat that you would prefer you have to raise them longer so that's why grass-fed beef cost more money as well because you have to raise them longer you have to keep them around longer one of the big big big issues with grass-fed beef is about 80% of our grass-fed beef we buy here in the United States is imported from other places what can folks look for at the grocery store when they're buying beef if they don't have the opportunity to buy from you guys what can they be looking for you to maximize their chances of success so whenever it comes to grocery store meat there's certain things that mean absolutely nothing all-natural all that means is nothing was added to it after a slaughter no die no coloring no flavoring cool that shouldn't happen any yes so that should just be the standard yeah but all-natural you know not meaning much color of the package just because the package turned from red and white to cream and yellow doesn't mean that it's better for you it's just better marketing better advertising yeah then you go into the world of organic pasture-raised grass-fed all of those there's certain things that are regulated in certain ways your best bet is gonna be to try to go with a butcher that you can understand and know if you don't have an opportunity to understand and know and you're looking at a bunch of styrofoam packages Organic is always going to be your best bet it gives them a little more regulation but still you can still have a concentrated animal feeding operation that a certified organic so there's lots of things to be concerned about and when we talk about going to the grocery store and seeing all these things just because you see the orange great on the grill sticker don't believe them because if you see a sirloin tip that's the knuckle which is the thigh just because the butcher's putting the great on the grill sticker doesn't mean it's good and then grading is another big thing that you see their prime select choice really all that's talking about is the fat content inside of it and it doesn't always mean that it's gonna be a quality steak it doesn't always mean that it's gonna be a good steak it just literally means that it has a lot of fat you can fatten up an animal in a really horrible a and it cannot taste good but it can grade out well so there's really buy from a trusted source understand what you're doing you know and if you can't find something like Porter Road offers you can't find something delicious you know it's not always the worst case to say I'm gonna eat a vegetable because I can't find quality can't find Porter Road eat a vegetable eat a batch for ya thank you so much for walking us through everything today I know I learned a lot and I'm also very hungry can we grow one of these up real quick absolutely let's do it [Music] [Music]

Channel: Babish Culinary Universe

Views: 3,134,748

Rating: 4.9012251 out of 5

Keywords: beef cuts, cut of beef, choosing the right beef, choosing beef cuts, binging with babish, babbish, cooking with babish, basics with babish, basics meat, basics of meat, meat basics, beef basics, porter road, porter road butcher, brisket, strip steak, sirloin steak, skirt steak, hanger steak, trip tip steak, teres major steak, beef tenderloin, beef brisket, cuts of meat, cuts of meat explained, cuts of beef explained, cuts of beef and how to cook them

Id: 2QzYcyurEjw

Length: 31min 28sec (1888 seconds)

Published: Thu Aug 08 2019

Reddit Comments

[u/DeathNote121]

Absolutely brilliant. A few of the past Basics episodes have felt a bit estranged for me personally (due to the high technical barrier to entry) but this video truly embodied the essence of this series. Absolutely loved the way you guys covered everything from top to bottom.

Considering how the video is 30 min long, I'd also like to show appreciation for how it didn't seem to drag on at all for me. The chemistry between you two, with an occasional joke or two sprinkled in to prevent monotony, and the absolute passion of the butcher really shone through.

Probably one of your best episodes so far Babish.

[u/PGM_biggun]

This was straight up pornography. Very well done and informative, I was way more interested in this episode than I thought I'd be.

[u/lunarblossoms]

Wow, I picked up a lot here, but I feel like I should have taken notes, and I'm no stranger to beef! I really like our friend from Porter Road (forget his name 😬), and he had a nice way of explaining things. Now excuse me while I go see my butcher...

[u/SpuddMeister]

If you really want to see where each steak comes from, and how they are butchered, watch this video.

I do love Babish's video because he goes into the cooking process of each type.

[u/rage-quit]

Hey /u/OliverBabish I absolutely loved the video, and long form informative pieces is definitely something where we can see your passion come through.

My only one thing is the lack of inclusion of Ox Cheek. It's a cut of meat that really gets ignored. It's a very "old school" cut of meat, but braised and slow cooked creates probably one of the richest, most indulgent stews you'll ever have and meat that falls apart with ease.

Is this because the cut is considered "lost" or is it not something ever really found in the US?

[u/DickWitman]

The guy from Porter Road REALLY knew his stuff. Great video.

[u/NoWhammies10]

I appreciated the Reading Rainbow sting and rapid zoom when Babby does the "Eddie Murphy in Trading Places" 4th wall break.

[u/Elyias033]

man so stoked for him to be on americas test kitchen

[u/TheToolMan]

This was great! I really loved it. I did find the music to be a bit distracting - no big deal though. Any chance of ever during one on pork?