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

Hello, my name is Andrew Ray, I'm James. Hello, skur. We're here on Porter Road. Companions of a roadside butcher. They welcomed her. We're here on Porter Road. James. What the hell is this? It's a lot of meat. You are going to accompany us. through different taxi cuts here, yes what is the proper service tonight? Cows are headed so that cows are mothers in this country we eat them, but they are usually ground up and put into processed foods, so here at Porter Road we make sure to serve only. our customers are the best, which are steers and heifers, unbraided females or castrated males, what that does is give it a nice clean flavor and it's that nice sweet, meaty flavor that we know and love so much.

What is the difference in flavor between a steer and a steer? and a heifer or heifers will actually be a little sweeter and a little fatter, they all have a great fat color and I would love to show people at home what they can expect flavor-wise and how they should best prepare each of these companies. Actually, here it is in a particular order and I tried to place it where we started on the front of the animal, so this is where its head would be when you break down the meat. You have four main sections you need to do, butchers.

In fact, go through and count the ribs, they find it a little easier and standardize 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 them. so we could talk about it, you could understand why we look at certain cuts and why we cook certain cuts differently, so when we were in the pasture we talked about the development of those muscles that create flavor and all that sometimes. That's a wonderful, wonderful thing, but sometimes it's also bad because it toughens the meat, but being wonderful cooks watching your show and learning to do all these wonderful things, what happens is that you understand that a roast, which is a cut of palette, it will be more difficult. piece of meat but it tastes so delicious that 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 are spots. the ones where it turns to jelly and that's when you have that barbecue or that stew that just covers your mouth, it's lip smacking delicious so if you can achieve that and not dry out the meat too much then it's magical yes but the problem .

Meat proteins begin to dry at 165 degrees. Connective tissue breaks down at a rapid rate at approximately 195 degrees. What do we do to make you cook slowly? We try to minimize that, which is why in-demand beans are a great option from time to time. break down that connective tissue over a longer period of time at a lower temperature so you still end up with a super moist jus roast or another option, cook it in a liquid, cook it in a broth you've made with it or in a smoker . wrap it up, add your desire Shire sauce apple juice apple cider vinegar add moisture again to make sure it tastes good so what we're going to do is start at the front of the animal and go down and From there, the chuck roast of which already We talked about, it comes from the shoulder part, what we do here is we actually take the coil and we tie it, which is the eye, so it'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 on the animal it will change the name and change the way you cook it Well, let's imagine that I am the cow and you hold it exactly where it would be, right there , there's your roast, so you can see that you know on your shoulder that's always going to be the hardest part, so we're going slower. -cooked, yes, braised in the pot, roast

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with chips in the smoker, delicious and wonderful things, so when you go to a bigger store you get a roast, what we do is we start separating it on Porter Road, we do something called scene carnage.

Try to use

every

last bit possible to make it a Denver steak, so that when we cut it into Chuck's flap, it becomes a Denver steak, it sits right under Chuck's roll and it's this big, big piece. beautiful that one of our long-time butchers here calls him, the singing butcher. Butter the meat because it's delicious, it's buttery, it's wonderful, it made these Denver steaks also sold as boneless ribs, so I think to cover this, but the best way to cook your Denver steak, for me, The best way to cook a Denver steak is simply a hot skillet. a little lard or suet in the pan grapeseed oil, maybe salt and pepper, that's it, we have to cut along the grain, always,

every

piece of meat you cook, yeah, so Every time we cut against the grain, we are using the knife to do what our jaw is going to do: chew trees.

I preach to you in the flesh. Exactly delicious. The same with the kitchen. We are preaching meat because we are denaturing proteins in one way or another. So this is called. a plank, so this lives right under the scapula, so you're showing the shoulder bone. About 30 years ago we discovered that if we separate this muscle, there is a giant piece of silvery skin that lies in the middle, so a skilled butcher has to take it. His knife runs through the middle and you end up with two one-pound pieces of plank. This cut here is the second most tender cut behind this cut here, yes, but it's on the shoulder, yes, so there's a lot of movement.

There's a lot of work going on to make the flavors ten times better than what this would be here. I can't tell you how many times I've had a grilled steak and it still has that silvery skin in the center like it would have been so rare to see it properly butchered, Porter Road, we try to do everything we can to make sure we give you guys the best chance at success. with dinner there, the next one we have here is called teres. The teres major is also a super unique cut, it goes on top of the stick or arm roast and on this muscle we cut the entire shoulder completely differently just to get that 3/4 pound steak out, so we spent an extra five minutes . trying to cut this because it's that delicious, yes, every time I saw them, I always thought it was the tip of the tenderloin, in a tender way that some people call this shoulder tenderloin, okay, there is a little confusion when respect, it's incredibly cute. like that, but you can see that even if you look at it you can see the bigger muscle fibers in there, yeah, in general, when the bigger muscle fibers come into play, it's going to be a little bit chewier, so this one is really delicious, served little done, so I want to grow one of those that sounds great where are we going to move on to now that we can, we can go with a bone in a bone-in rib eye, yeah, so the rib eye, like I was saying before, this muscle, the Rib eye is that same muscle that starts in the neck, strip sirloin rib roast, all the same muscle as you go down the animal, depending on where you are, so you want to cook the rib eye a little medium rare. over medium heat because you want to start breaking down all that fat, start squeezing it out, get a render of all this fat, otherwise you're going to be chewing, thanks for exactly, you're not going to be on that, so what's the benefit of having the bone there, so bone will do?

A couple of things help protect the steak as you cook it, so if you're removing your fat layer like we always tell people to start your steak on the grill that way because you're going to remove your fat layer and then put it on. there to protect that eye a little bit more and add a touch of flavor, but the main reason for doing it is to protect the venison to make sure it stays delicious, one of my favorite ways to do it. that to make the fillets vertical like this is just skewering them, maybe right around here we like a long wooden skewer that has like three or four of them, it just becomes one unit, it's a great idea, yes, yes, it's good , I like it. this next piece here comes from the middle, so I threw it there because it looked pretty.

This piece is called hanger steak. Yes, it's pretty easy to understand why it's called that because it hangs inside the cavity. It's a pretty simple and cool thing. This isn't technically a steak, it's part of the offal, oh yeah, because this is one of those old chef's bets that sir, it's one of those old chef's cuts, it's part of the respiratory system, it's a working muscle very hard, you can see those muscle fibers. It has an intense flavor, simply delicious, delicious flavor, ah, but it must be cooked very rare, it must be cut against the grain.

Fun fact about each fillet we have on the animal, this is the only one from which you get one, there is really only one. hanger hanging on the meat some people will cut it in half seen there is a tendon that goes down the middle going to ask how can you deal with this guy so we don't cut it because then you end up with really small pieces of hanger steak, yeah, and I prefer to cook it whole and then cut that piece unlike the Flatiron because if it is overcooked it is disgusting, the Flatiron if it is overcooked this is the cut in the whole animal that still tastes good really done I wouldn't have guessed it due to the lack of fat, but if you look at the muscle fibers compared to a different steak, oh, you're so funny, you see how thin those muscle fibers aren't really there and then there's not much connective tissue because of where it's located, sitting on the back. top of the rowboat, so that's the cut.

If you have a family member who likes it well done and you still like it, you can cook it for us. I just make them burgers, that's there, yeah, that's all you get. Yeah, that's our next one, so those are ribs, these are English cut ribs, my favorite. I am, yes, another, what is the name of the other stove? Because then there's Texas, yeah, we call them Korean or you can call them flank cut, yeah, and then. There's also Dino Ribs, which is the whole wrapper, they're fun and everything, but as far as general cooking goes, this is my favorite, just because if you try to make burgers with this, it's very easy to isolate the meat if you try. to braise it is very easy, you know, just place it so that the layer of fat is facing up and the meat is submerged in the way you want, like you know it's a perfect portion, you know, while it's cooking, so with those different cuts that we talked about, the English cut will be three bones and two inches long, the Texas cut will be a long single bone cut, we make our own, it's five inches long and then the Korean cut or flunkin will be a quarter of an inch wide and in At our facility, we actually make our Korean ribs with the whips, so the first five ribs are a lot, they don't have as much fat and when you do that quick sear marinade you don't have time to break.

Lower that fat, yes, but if I'm shameless, I want a fatty, fatty piece of meat that way, it mixes with that sauce and then as we reduce it, once again that scramble, that mouthfeel, that deliciousness, so short, these particular ribs come from your seven. through twelve ribs in your rib section, we cut them, we trim them, they are amazing for slow cooking, obviously, they are in the rib section, they are tougher, tougher pieces of meat, so when they are cut thicker ones are excellent for smoking. great for braising, slow cooking, reducing that connective tissue, turning it into gelatin, it's amazing, fabulous, okay, and then we have another cut here that has gained popularity in recent years, so these are our skirt steaks, we have our small skirt steak in our large skirt. steak, both very similar cuts, they are part of the respiratory system again, it is the diaphragm that actually breathes, so you can see extremely thick muscle fibers there, they are great for marinating, these are one of the cuts that, like you said, are gaining a lot of popularity, tons of great flavor if cooked correctly, yes they are amazing and delicious.

One thing about this cut that everyone does wrong is the way they cut it, oh sure, because you put it on your board and what do you do? down buh-buh-buh-buh-buh completely wrong popup, show us how to do it right, so what we would do is if we roast this, we'll cut it into three pieces right there and then we'll finish off those three. pieces and then we take it and we cut it against the grain, your jaw will thank you for that advice because if you do it there, you will cut against the grain and then you will have meat gum, basically, where you are constantly chewing chewing chewing chewing and the problem with this cut too It's just that a lot of people tend to overcook it because they don't have a hot enough grill or griddle and then it's well cooked and you know nobody wants that, yeah, us.

I'm going to jump to my side here, so we move from the chuck to the rib, now we're in the loin section, soso if we catch it before it leaves, it will be expelled, but hopefully it will be reabsorbed at the same time, so a monstrous and delicious cut obviously didn't fit on our tray, but that cut will come from the front shoulder, the Chuck section we had there, delicious, wonderful to smoke and all the other wonderful new ones. Slow cooker items are

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so one thing people can learn from what we've been through here is that it works the hardest, sometimes the least expensive muscles have the most flavor at all and this is by far the most expensive , without a doubt. the most expensive, this will usually cost you about 30 dollars a pound, something like this, if you go to a local store in New York City, we paid 50 1600, yes it has a 14 day dry aging, like everything we do, yeah, what normally commands a premium price but at Porter uh, that's our standard, yeah, that's what we do and you know, 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 part of the diaphragm the diaphragm and this works duromm-hm and it's tough unless you cook it right, but if you do it has all the flavor and texture and it's just weeds, one of the best parts of the cow and one of these types of cuts like you said this is a state cut this is what we call our designer cuts our rib and loin strips like you're saying the working class cuts the Flatiron is the second most tender yes, it will be much more delicious teres major you know, go over these things if you put a little love into it, not even more work, just a little love, yes, you will create something amazing that your friends and family will think you are a genius because you know what an iron is, yes, or you know what. an executioner, yeah, imagine how cool you'd sound serving your friends and family here's something flatter and sticky here's a fried tip there's filet mignon with 90's grass-fed beef vs. traditional beef what are we looking at as far as to the flavor in terms of texture?

Can you expect anything different in grass-fed versus grain-fed beef? Grass-fed meat generally speaking here is going to be leaner and a little bit spicy, and by that I mean more of a fishy flavor because what we associate with that fishy flavor is omega-3 fat. acids 100% grass-fed beef will be much higher in omega-3 fatty acids, which will give it that fishy flavor that many American consumers are not accustomed to, and it will also have this kind of darker purple color. sometimes yes, in order for grass fed beef to reach the slaughter weight and fat that you would prefer, you have to raise it longer, which is why grass fed beef also costs more money because you have to raise it for more time. keep them available longer One of the big problems with grass-fed beef is that about 80% of our grass-fed beef that we buy here in the United States is imported from other places, what can the people in the supermarket when If they are buying beef if they don't have the opportunity to buy it from you, what might they be looking for to maximize their chances of success?

So when it comes to supermarket meat, there are certain things that mean absolutely nothing, all natural, everything that means. Nothing was added after a slaughter, it doesn't die, there are no dyes, no flavorings, that shouldn't happen, yeah, so it should be the standard, yeah, but completely natural, you know, it doesn't mean a lot of color from the package alone because the package went from red and white to cream and yellow doesn't mean it's better for you, it's just better marketing, better advertising, yeah, then you get into the world of organic, grass-fed, all of those, there are certain things that are regulated in certain ways, your best option will be to try to go with a butcher that you can understand and know, if you don't have the opportunity to understand and know and you are looking at a bunch of Styrofoam packages.

Organic will always be your best option. it gives them a little more regulation, but you can still have a concentrated animal feeding operation that is certified organic, so there are a lot of things to worry about and when we talk about going to the supermarket and seeing all these things just because you see the cool orange on the grill sticker don't believe them because if you see the tip of the sirloin, that's the knuckle, that's the thigh, just because the butcher put the cool on the grill sticker doesn't mean it's good and then qualifying is another great thing.

When you see their first select option, really the only thing they talk about is the fat content that it contains and it doesn't always mean that it will be a quality steak, it doesn't always mean that it will 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 way and it may not taste good, but it may grade well, so you really need to buy it from a trusted source, understand what you're doing, you know and if you can. I can't find anything like the Porter Road offerings, you can't find something delicious, you know, it's not always the worst case scenario to say, I'm going to have a vegetable because I can't find quality, I can't find Porter Road, eat a vegetable, eat a batch.

To you, thank you very much for explaining everything to us today. I know I learned a lot and I'm also very hungry. Can we grow one of these really fast? Absolutely, let's do it.