Understanding Cuts of Beef | RadaCutlery.com

hello and welcome to raitis Test Kitchen my name is blake landau and i'm here to teach you a little bit about the different cuts of the cow we've had a few requests for some things such as 101 basics in the kitchen and i thought that it'd be suitable to be able to give you a little diagram on different cuts that will help you next time you go to the grocery market so here we have our little cow that we drew out broke down into segments and then the different cuts of meats that are in this cow we can start here with around the round is the back end of the cow and the different cuts of meat we have for that or the bottom the rump the tip the top and the eye this one in particular is really good for more roasting when you get it in in the restaurant it's generally a massive chunk and we split it and then individually roast each one of those and use those for slicer meats or depending on the circumstances just really whatever it's most useful for so the sirloin which is this area has the bottom but the top but in 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 that is generally in this little area down here it's that bottom part of the sirloin you can get some steaks out of that it's a little bit more on the leaner side it's inexpensive but not my favorite particularly cut of meat for steaks the short loin that one's getting a little bit more - the more popular cuts of meat when it comes to steaks in there you'll get the porterhouse the t-bone the tenderloin and the top loin the tenderloin is it's a long line that will kind of run along here and that is the part of the cow it doesn't get used very much it's more expensive cut of meat very lean not so much fat but it is where you get the filet mignon when you bard it with some bacon and then you can grill it the porterhouse and the t-bone they both have portions of the 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 a little bit bigger portions down on the rib here we have the large end the small end the ribeye and the baby backs are the back back ribs I put in the red color the more popular items the ones that you'd be more likely to buy at the store the ribeye is particularly my favorite cut of meat it has more fat in it and it has some tender parts to it slow roast in it making a prime rib it's my favorite here the Chuck we have a big chunk as you can see here a lot can come out of that particular area when I purchase burger meat or if I'm going to grind up in your burger meat I generally use this area particularly when I buy it because I know for a fact that it came from this specific part of the cow so if I'm buying choice Angus or Angus Chuck I know it's from one specific part of the cow sometimes you'll find all beef or different beef patties and they can come from just really anywhere on the cow so the fact that it's chuck ground you know it's from this area also in there you get the short ribs which are also pretty good down here we have the flank the flank steak is becoming more and more popular cutting on Oh with the against the grain and you can grill that up you can marinate it you can do many different things with it the plate a couple popular steaks that have been taken off in the restaurant hangers and skirts you can use those many different ways a lot of time being marinated the shank another one of my favorite cuts a lot of times get looked past you can use it in soups and stews because it has the bone so it's coin cut and in the middle they have the bone and that can give a lot of flavor to whatever you're using it with classic Italian preparation is osso bucco you braise it you sear it cover it with stock slow cook it and it's pulled apart tender if you were just take a piece of shank and throw it on the grill it more likely to be very very very tough hard to eat so braising is a recommendation for that the brisket a lot of times smoked it's real tough so go low and slow for a long time to be able to tenderize that and the innards you could obviously use the entire cow all you wanted these are different items that you can find in the market some places a lot of the brain the tongue you'll find at the mexican markets if you can't find them anywhere else all right since we've gone over all the different cuts now is a really important aspect of purchasing your meat when it comes to knowing the quality and knowing which one to get USDA has certification classifications that allow you to find out the quality and what we did is 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 and that is what you'll be able to find more at the nicer grocery markets and you can request it at the butchers I recommend that the select the lower end you definitely get a discount on your price and then there's the no roll and that is where it's not even graded so to kind of give an idea of the difference between each of them and the way that they are is it's fat inlay so my markers kind of dying here the fat inlay if there isn't much fat it's a lower quality the more fat that's in it the better the quality so you'll be able to see just by sticking up a steak the lines of fat that go through there the better the quality and like I said I personally like choice because it's more bang for your buck with the quality they actually have a brand out there certified Certified Angus beef cab CA B and they charge a little bit more for that but that is the higher two-thirds of the quality of choice so the way that the USDA certification works is more or less it's like a conveyor system and they have a little gun and they scan the gun over the meat and it reads how much fats in there and that's how they get their certification or the classification so if let's just say one cow is broken down parts of it could be prime quality parts of it could be select but the the radar more or less the gun that reads it is what defines that and what can help it more or less tell if it's a primer so choice product prime is more expensive because it's harder to come by the more fat in their food in their diet that they eat the more fat that's in their meat and the more food that they feed them the more expensive the cow becomes just the higher quality or the higher cost of the meat overall so a lot of times there's this huge predicament with with cows being that the remnants their their stomachs are designed to eat grass that they should be a grass-fed animal over the years they fed them corn and mash and just different things and since they're not designed to eat corn they had issues with the digestive system on happy cows on good quality wheat so they've had talks about finishing them on corn which has a higher fat content more fat in lait giving them a higher quality product but there's just different ways of doing it it's best to know where your product comes from know your farmer know the butcher talk to the butcher find out what the diet is it's really important to knowing if you're actually eating a good quality product or what the USDA certified classifies a good quality product so so this is not the only types of beef there's Wagyu and there's Kobe beef Kobe beef comes from Kobe Japan's KOB II that is quite a miraculous meat it's massaged the cows massaged it's fed beer the beer is high fat content and so it creates high marbling content that's called Kobe beef and then the American version of that is Wagyu you can find that a lot it's really taken off in Texas there are some farms in Iowa that still do it or that do it now and that is pretty impressive meat when it comes to your your tenderloins up here and your ribeye your top loin such as New York strips the marbling and that's pretty impeccable you do pay for it the Kobe beef has gone anywhere from a hundred dollars a pound you know I mean it's it's quite quite a bit up there just for an eight ounce steak it's like 50 bucks it's pretty pricey but like I said this this here is good for the overall satisfaction budgeting here these two and then if you are willing to spend the money on the prime or the regular Kobe Kobe is the highest quality of beef in the world with the classification certification understanding that and understanding the different cuts of meat I really hope that you're able to go to the market or go to your local butcher and find the cuts of meat that you're looking for if you have any questions post them down below on the link and I hope it was informative video for you

Channel: Rada Cutlery

Views: 348,646

Keywords: Rada cutlery, Rada fundraising, Rada Manufacturing, Rada knives, Rada cutlery fundraiser, Radacutlery.com, Made in America products, Cut of Beef, parts of beef, types of meat, cow meat, beef cuts, steak cuts, types of steak, USDA certification, Choice meat, prime beef, butchering a cow, parts of the cow

Id: nf3ny9W0M8A

Length: 10min 58sec (658 seconds)

Published: Thu Nov 14 2013