Every Cut of Beef! (Almost) | Basics with Babish
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- Опубликовано: 19 май 2024
- I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!
bit.ly/porterroadbwb
Some beef cuts and recommended methods:
Chuck Roast: Grind, roast, or stew
Denver Steak: Sear or grill over high heat, serve rare
English Cut Short Ribs: Slow cook or smoke
Bone-In Ribeye: Grill or pan-sear, serve rare to medium rare
Tenderloin: Super tender, serve rare with a flavorful sauce
Strip Steak: Grill or pan-sear, serve rare to medium rare
Flank Steak: Great for marination and quick Sear, serve rare to medium-rare
Tri-Tip: Great for smoking or slow cooking
Sirloin: Lean and flavorful Cut, serve rare to medium rare
Shank: Mostly for Ossobuco, but great for all stews, try in pot au feu
Preorder the official Binging with Babish Cookbook today!
www.bingingwithbabish.com/coo... 
Развлечения
Did y'all find any new cuts you're excited to try?
Binging with Babish I’ll be trying out the hanger steak for sure. It seems like there’s more footage from the farm the guy was talking about and then cooking the steak after this video ended. Is there more footage coming later?
If its made out of u then hell yh
Thanks for this video, I've been wanting to get into the world of beef more :) I'd actually really want to try the flatiron, Denver steak, and tri-tip myself
i liked the one where you bent over to look like a cow.
ALL
Not gonna lie. Watching this man nerd out about his profession is heartwarming.
Passion is always entertaining.
He sure is a talker and he knows his stuff
@@thomaswillard6267 indeed! See why on my Channel, I took the steps of my father Babish 🙌🏻💫
That's how you know he loves what he does.
If someone like him starts to talk about beef, its gonna be a while
Missed the opportunity to call it butchering with babish
But he's not actively butchering anything. He's showing us the basics of beef cuts... I mean one day though... that'd be a good title.
Angel Cano ,
Beef with Babish
Beef with babish
Parapa
Dear Mr. Andrew Rea, I was craving a great steak after seeing this video an went to my normal butcher. Low and behold he was all out of Tri Tip and said he had a weird influx of people this weekend. They were buying things that don't normally sell out. I blame the amazing quality of your videos for this. Thank you, the content you create is the best!
@Paul nobody likes you
@@DavidMartinez-sp9ll he was just educating and not being rude about it .. but I agree, no one likes it
@@johnhonda93
He was nice about it too.
@Paul bet you're fun at parties
Google buying beef. A lot of great cuts that are hard to find. Looks like you are lucky to have an actual butcher on your area... Take care of him.
Burly, baldy, beardy bois baffled by beautiful beef
SteamyBlizzard burly baldy beardy binging babish bois baffled by beautiful beef
Bb
really shouldn't be here A#
sound like a porno
@@yesntnono4172 Bb I'll fight you
babish: So lets pretend i'm the cow
butcher: *sharpens knife*
babish:
Der Nerd Top 10 moments before disaster
Babish: 👁👄👁❗❗
Cooking My Way real bad plug my dude
@@thewishingpig it is not, believe me! Have a nice night pig 😊
That could have gone to some really dark places :D
Andrew's Favorite:
-Bone in Ribeye-
-Hanger Steak-
-Short Rib-
Cow
'how would you like your steak?' 'cut off the horns wipe its ass and put it on the plate'
Steer*
@@jhnshep As long as it's eating my salad it's fine
My favourite as well!
My brother once said, “just walk it by the fire.”
Friend: "So what'd you do on your Friday night?"
Me: "Oh, you know...just sat at home and watched two dudes talk about meat on youtube."
this is right now. solidarity my brother.
This comment is so funny.
I mean honestly I wish I had friends lol xdxd 😂😂😂😂😂😂😂🙁
This comment is not funny.
It doesn't work with this video.
i thought you meant peepee meat
Lol, I'm literally watching it Friday night
Just got my first Porter Road box today! It arrived perfectly chilled despite a hot southern August day.
they are the best! try the lamb ribs
How much?
I love the dude's passion! He's knowledgeable and he loves his product too. A real pro.
vm360fly he was smiling the whole time you could tell he was having fun!
He really knows and loves his cuts of beef.
Just seems like he was hungry while filming.
Yea well when the only reason your there is to promote your business thats to be expected.
He loves big and juicy meat
My favorite part about this video is how you DIDN'T INTERRUPT HIM!!! You let him educate and you respected his knowledge!! nothing gets me more than when an expert is trying to explain something in a video and the host keeps cutting them off asking some really dumb questions. Props to you!
u know why rivers in india are brown?becuz indians swim in them
Or trying to show off how much they know about the profession
fck streetshitters that’s cool and all, but I don’t remember asking
@@fckstreetshitters4294 wrong comment buddy
@@fckstreetshitters4294
You know why rivers in America aren't brown?
im in culinary and always watched your videos for fun, and now that everything in online learning, my instructor has been using a ton of your videos for our classes. never thought that watching basics with babish would be homework but i love it, you and your guests always explain things so well. i dont know if youll see this comment or not, but thank you for making this time easier for me and my classmates :)
Not only do I love how knowledgeable the butcher is, he does a great job explaining the cuts, best way to cook them and the reason why.
nobody:
Babish: let's pretend im a cow
A boy can dream
When i grow Up i want to be a duck
Valentina: makes a joke about babyish pretending to be a cow
Babish: but I want to be one
@@babishculinaryuniverse ahhhhh omg, the babs himself repliedddd ahhhhh
Valentina: *fangirls*
If you think for a second I'm going to watch a 31 min long video about food... well, you're god damn right.
All these squares make a circle
All these squares make a circle
All these squares make a circle
All these squares make a circle
Long videos about food/cooking are perfect boi watchu talkin about
T SexyRexy how much LSD do you think he had?
where's blue popo
@@asetr3w45 blue popo is for the normies
This video is so informative. Love how this man KNOWS his business. And I love how Babish never interrupts his guests.
Andrew: “you can just add flavor by adding oil and garlic and onion an-“
Babish: HERBS!
And kosher salt
Wait....
*I live half a mile from this butchery*
time to do some shopping
How lucky...
Your wallet: say sike right now
@@gilkyukim7354 Their stomach: "Say sike right now!"
You didnt see anythiiiing..... *RICO*
Lol I live 7156,753 kilometres away. 🙃🙃🙃
I grew up eating grilled tri-tip. It was my dad's favorite cut. He'd always marinate it overnight with tons of garlic, olive oil, salt and pepper. A few minutes on each side over a hot grill and it was *amazing*
I’m not a huge beef eater (love a good steak every now and then) but after watching this, I want to buy everything from Porter Road from now on. Everything looked so good and dude was so knowledgeable I trust him like he’s my dad now. Thanks, Babish 👍🏾
He really is amazing, isn't he? Cheers from Vancouver, Corey! =)
Any steak lover can really appreciate a butcher with a passion for meat as much as this man has
amen to that.
The Stank especially since he’s so dedicated to using the whole animal. He aint wasting any meat.
And he disagrees with well done beef, like me and basically everyone
I’d love to see you have a go at Sam’s rabbit stew from Lord of the Rings
That would be amazing. Po-ta-toes!
Yes this is the best comment I’ve seen on this channel
That’d be great. Make some Lembas (shortbread of some kind) for dessert!
Lord of the Rings themed episode. Pretty cool idea. Complete with a pint on the side.
boil em, mash em, stick em in a stew?
This guy really knows his stuff! I love the way he describes every single cut and how the different meat-kinds react to heat.
Thank you very much for sharing this experience!👍
Tbh a poster or cheat sheet (or a cook book ;) of this video would be kind of the best thing ever
That was my first thought. Like all this knowledge is great but then at the store picking out the cut or at home cooking the thing I will forget.
There are many, many charts that break down Beef, lamb, pork, whatever, available online! Google images should pull up many, but organizations like the Pork Board may have more detailed ones if you need them
Babish: "can you grill one of these up real quick"
Me: Where are you going? I want to see this!
Terrence Howard: Next time, baby
Invite my Channel Babish! You are a huge inspiration to us. You really is. 💙💫🙌🏻
@@babishculinaryuniverse 💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫💫
@@babishculinaryuniverse R u sure about that?!
*Don Cheadel has joined the chat*
@@babishculinaryuniverse But... there was never a next time
3:00 -- "worchesterSHIRE"
3:02 -- Babish (in particular, his neck) resisting temptation to comment
As a college kid who is moving out on his own for the first time an hour from home and without a food plan, I really appreciate your knowledgeable, easy to digest Basics to help my new ventures into the adult culinary world flourish!
James should have his own channel. It’s pure joy to hear him talking about his product. Such an eloquent and knowledgeable guy.
I totally respect butchers and their knowledge on their work. Fantastic video 💪
Hey Babish!
I've been a huge fan of your videos and I actually work for Porter Road! You helped me learn how to cook and I actually love cooking now. I hope you hit 5 million subscribers and I can't wait to get your cookbook ASAP !
The Zink... is that a reference to Jerry Spinelli's Loser??
@@Ch3f_B01_RD Haha no I've never heard of that! I came up with that username in like 7th grade for my xbox
He's just a big fan of sports days. (Only Australians understand)
Zak from customer service? We have talked several times always a pro!
Indeed! He is amazing and inspiring also Chefs and Channels like mine! He is amazing.
Me growing in northern Mexico we love grill skirt steak aka fajitas
It’s also a favourite here on the Gulf Coast!
I'm 5 minutes in and this butcher's passion for his work and good meat is blowing my mind, haha. We need more passionate people like him doing the things they love doing!
Meat's back on the menu boys!
Hehehe clever
Hah! Need a video on cooking Orc loin.
I haven't had nothing but maggoty bread for three stinking days!
Funny. Menu is a French word and yet those orcs knew it.
NNNNYYYEAAAHH why can’t WE get some meat?
I love listening to really passionate people talk and this dude seems to REALLY love his job.
Hopefully we can get more of these in-depth episodes at some point. They're really fun and informative episodes and every guest so far has been fantastic.
These Reading Rainbow transition sounds are killing me...
"Watch an Alton Brown video."
He speaks the truth. Definitely how I learned how to break down a PSMO.
me: a vegetarian
also me: sits through informative video on beef cuts for 31 minutes and 28 seconds
erin It’s not always about opinions/preferences knowledge is fun too :).
I'm glad you're here, thanks for taking the time ^_^
mmmm Meat!
erin i was wondering if any other vegetarians watched this. I still enjoyed learning about it anyways
I've got family and friends who are (mostly) vegetarian and 100% fine with whole-animal butchers who put this kind of love into what they do.
Man why do I watch Binging with Babish while I'm frickin in hungry 😭
"There's one cut I couldn't fit on the tray" I was expecting him to come out with some beef tongue, because damn is it good on tacos.
I first had beef tongue in soup on Christmas. It was surprisingly really good.
I like it marinated on the grill
Kare kare is good too!
Never had beef tongue but I have had goat kidneys
Linga en salsa.
I just watched two men talk about meat for 30 minutes...
But was it worth it?
wanna see me do it again?
Jim Zim you absolute madlad
Life's great isn't it 😁
hell yes
me: lol i dont cook
also me: watches a 30 minute video on cuts of meat
I’m watching this shoveling dry cereal into my mouth
Start cooking. Watching babish inspired me to cook.
Quantum Plays me too. I’m cooking myself a New York strip tomorrow night.
Wow, Tom Segura is very knowledgeable about meat.
Mistah Gibs underrated comment
Comedy ladies & gentlemen
Perfect
Holy fuck he does look EXACTLY like Tom Segura.
tom segura with the voice of sean evans from hot ones
This is a wonderful breakdown. One cut I was hoping to find but wasn't shown was Vacio/Bavette. I know this is a few years older, if there's any Babish CU content featuring that cut I'd love to see it.
Just started working at a steakhouse and we serve Denver(Zabuton) as one of the unique cuts and the other people haven't heard of as much is Vacio(Bavette). They are both awesome, and very different, and I highly encourage anyone curious about them with access to them to try them out! This video was a great breakdown though, and you can tell how much he loves talking cuts. Gem of some content right here.
My stomach "let's get a Denver steak" 😍😍
My wallet: beef ramen is close enough.
lmao
😢
I think ol Babby might be out of his wheelhouse here. This man knows his meat!
I sense an innuendo
@@LeaderofStupid "So this meat comes from the crotch region."
Babby 😂
This was fascinating! What a cool guy James is! I always love hearing someone this knowledgeable talk about something they are obviously truly passionate about.
Dude I listen to your show to fall asleep, I like the longer episodes. I even use your tips when I cook dinner lol. Keep doing what your doing!!
So it's called Papayan, you can probably tell where it originates from...
Andrew: Pineapple.
Babish was all serious too when he got corrected lmao
@@thesaint9276 🤣🙌🏻
in culinary circles, pineapple is well known and used often for marinading beef to get a very tender finished piece. papaya is good too, but i've not known anyone to use papaya over pineapple. it's understandable that he defaulted to pineapple, from a culinary perspective.
Big brain
@Jeremy Knaack I have no words.
I've been watching this show for a pretty long time, and it brought me from someone who has never stepped foot in a kitchen before to my family's personal chef! Thank you for making these awesome videos; Keep it up!
Guy Fiery and along the way u became Americas chef with your own cooking show! 🤑😎
Thank you for your excellent discussion of beef. I have always wanted to know what you told us. Speaking as a teacher, you did a terrific - clear - informative discussion of what I have wanted to know for 50 years! I love beef but needed to know what you told us to buy, cook, and eat beef! Thank you from the bottom of my heart!
"Nobody wants a well done skirt steak..." well then, y'all need to come down south to a BBQ.. that well done skirt steak is god tier down here. Plus, when you have that drunk uncle that is cooking, you don't bother him because for some reason he can throw down with them fajitas!
Its a bunch of beef
Andrew: *laughs internally*
0:26
Wait are you telling me unbred cows taste better?
Guess this explains why vampires like virgin humans
@@GrandpaSpaceOreo sure
"Let's just say that you are going to enjoy a sandwich more if someone hadn't fucked it before"
@@RealLiveKakashi SILF: Sandwich I'd Like to Fuck.
Scrambles the Death Dealer I had a shirt with a club sandwich and SILF on it. Gotta try and dig that thing out of my attic.
@@Uzielsquibb I have a bunch of vulgar/offensive shirts (which I only break out for special occasions these days) and I have no idea where most of them came from.
My favorite is 2 party hats that reads, "There's a party in your mouth and I'm coming".
Probably woke up hungover wearing someone else's shirt... only God knows.
he pronounced Worcestershire sauce without hesitation!
Why wouldn't he?
@@Elmojomo because I'm English and use it regularly and still cannot say it
@@charliewhelan9488 Don't be scared, you can do it! I have confidence in your abilities! :D
The most informative and comprehensive beef vid I ever saw, I loved it!!
Hello! Can you please make the Triple GooberBerry Sunrise from the SpongeBob Movie? Please?
yes
Uh...what is a gooberberry?
Icequeen NinjaWarrior it’s a sundae that both spongebob and Patrick get something similar to being drunk after eating a shit ton of them.
Um, those are only for goofy goobers. Are you goofy enough?
@@XJIcequeen A sundae that Spongebob and Patrick eat in the first Spongebob movie you uncultured swine
-"...a chemical called papayan, named after....."
-"Pineapple"
-"😔"
In Andrew's defense, raw, fresh pineapple does have enzymes that break down the proteins in meat. It can seriously fuck your mouth up if you eat too much of it. I can understand where the confusion came from lol.
Papayan is food in phil
papain enzyme in actually from papaya, Bromelain is from pineapple
"what the hell is this?"
"it's a bunch of beef! :)"
":) _kill me now_"
YESS FINALLY SOMEONE MENTIONS IT
What a great host, super informative, passionate about what he does.. I can't get enough of this
Watching 2 grown men bond over meat is a special viewing experience.
Giggity
Mmmmm...
This man really knows his MEAT cuts, very knowledgeable
The downside is they don't even so much as mention that the cuts are named different things for the rest of the world. This could be very confusing for a non-US person using this to, for example, buy a porterhouse steak, and find that it's a strip steak.
and he's really passionate about it too
Also if the cuts are the half of the existing ones he is Babysh... We can forgive him no matter what 🙌🏻💫 my Channel loves him!
Wow, great representation of Porter Road, his attitude, knowledge and overall passion shines through and makes me sure that they are serving the best to consumers.
This guy talks about beef like they're paintings... and I LOVE it!
Starting in training as a butcher soon.
This video made my day!
Out of curiosity, how long is training gonna take you?
@@nothanks5752 here in australia an apprenticeship is 4 years , after the 4 years you are a qualified butcher.
@@nothanks5752 2-3 years in germany depending on your education level
Great video! I really appreciated learning about the US cuts of beef, it helps a lot when adapting US recipes to my country's cuts (Brazil). Thanks a lot Andrew!
They only mentioned picanha :(
@@FunctionallyLiteratePerson yeah and i got super disapointed with how they showed it. Picanha should definitely be cooked whole and with its fat cap for maximum deliciousness.
Source: actually not much, i just really love picanha
Source: Guga
This is so wholesome. I love how passionate this man is about beef. I aspire to love my future job as much as he loves beef.
I just got the cook book. So happy with it. I literally never thought I could cook until this. Thanks Binging With Babish
You know your butcher's good when he's drooling introducing the cuts.
Porter Road has an excellent cheese shop as well called the bloomy rind. Cheese video soon hopefully? This place is like 25-30 minutes from me. Always get my Christmas meats and cheeses from them. Would recommend
Lucky!
This is an awesome episode. I've read various sites descriptions and explanations for various cuts of beef and none have explained it as well as this. Thanks
The enthusiasm the butcher shows, and his obvious great knowledge is incredible!
"Few things are more gorgeous than that"
Things more gorgeous than that:
- My girlfriend
- The person reading this
- Fond
- The flavors when they get to know each other
-finding diamonds in minecraft :sunglasses:
-tiny wisk
Babish
Tyler Sprowl "the person reading this" No you're breathtaking!
@@joshdaymusiced no, you're breathtaking!
From an experienced line cook, this is one of the best videos you've ever done. Highly informative AND accurate. More vids with experts like James!
Finally, someone who's talking about the mouthfeel!
I worked in a busy meat department for 3 years and watched this video thinking I would know it all but I was wrong and I learned a lot!
Thanks for dropping some advanced knowledge
You should make Pho with your own bone broth, really enjoyable to make and really beefy!
Sam Nelson auto- cannibalism? That’s so metal. Nice.
please don't use your own bones, you need those for keeping your body in its shape.
I made a Jawbreaker Cheeseburger with caramelized onions! It is not Pho, but it is a wanderful idea I will make! Thank you! Xoxo
3:00
Babish : *hypnotized by the meat and not listening*
The professional : blablabla worcestershire sauce...
Babish : *turns around immediatly* Are you a wizard ?!
I think he turned cause he pronounced it wrong
This was so intensely pleasurable to watch. So much passion. So much love. Amazing.
person from California watching Babish call tri-tip rare: "Say Huh?"
30:50 "Eat a vegetable because I can't find quality meat." That is actually a lovely message.
We really don't understand why people want the porterhouse cut.
"What are you naming your new butcher business?"
Porterroad.
Porter Road is a road in Nashville, where they were founded and are still headquartered. It's a historically urban-industrial neighborhood along the train tracks, where meat would come in/go out for butchering, and where rail workers (e.g., porters) would live.
Michael Harrell shut up nerd
@@harktheheral I knew there was a good reason, but I prefer to be a spoony bard.
Excellent presentation! That was so informative about some of these cuts that I've heard about or sometimes seen in restaurants but didn't know exactly where they came from. Thank you for bringing us this 😁
Just started my meat cutting apprenticeship and this helped me a lot babish thank you
"James, what is this ?"
"A buncha beef"
Yeah Well, i mean, he's right...
this part had me shrieking, rolling and then pelted by old, unused stationeries by my colleagues
@@lordpiyopiyo8542 😂🤣🙌🏻💫💫 my Channel died again 😂😂😂😂
The visual of Cow Babish is very unsettling...
Also I saw a comment, about the triple gooberberry sundae from spongebob and I just agree with him.
It's so gratifying to hear people discussing something they are passionate about. It's just so wonderful, it shows that you care. Great content, very informative
Always glad to have tips on cooking beef! Very informative episode! Thank you!
"Tri-Tip is hard to find"
*Laughs in Californian*
Born in Santa Maria, now live in WA. Never been to a Costco that didn't have it. You can get it all up and down the west coast.
Bwahahahaha
Tri-Tip is that cheap meat you gotta know how to grill right, and when it's right, its right! California fam knows 👌🏼
From SLO, and I can find Tri-tip here in TX.
@@MartialistKS Paso Robles here, cooking some tri-tip tomorrow night.
What was that bit about not having hardwoods in California? El Paso de Robles literally means "Pass of the Oaks."
Hey Babish!! That's cool you met up with someone to explain all the meat cuts!! You definitely were able to put out a lot of great info! Cool to know the differences in the meats whether heffer or steer!! Thank you for the amazing Beef Science Lesson!!! Love this video!!
Wtf is a mukbang?
Where they stuff their faces with disgusting looking shit
Genuine passion this dude has. How can you not love someone like this?
This is great for several reasons! The meat and cooking knowledge is one thing, but I think it is worth admiring the speech abilities of the butcher. Awesome work all around.
Man a diagram to highlight the parts would have made this perfect
Bon appetit
Good eats does that
@@walkwithwaliyya bh
At the same time I appreciate that almost all the comments are suggestions for future videos but I hate that there’s almost never comments about the actual video. This was really cool Andrew, I had no idea there were so many different cuts or what sets them apart
These guys absolutely love what they do! Know so much about meat and cooking and so happy to share it! We need more passion from everyone in their jobs just like them!
This seriously is one of the best videos on RUclips. This was an absolutely brilliant idea for a video and I appreciated big time! Thank you.
I’m loving this 90’s sitcom background music.
Well... I can cut my tofu into squares or if I'm feeling edgy triangles.
What about ovals?
Carefully crafted hexagons are premium cuts
Carefully crafted hexagons are premium cuts
@@crusanosicus562 hey, to each their own
Never been a fan of Tofu as the main dish. But my sister can make a delicious Tofu side dish. Goes great with the smoked Venison my brother makes.
Worked in a butcher shop for 5+ years, and still learned a few things from this. Great work!
Man. Love seeing the Denver Steak get some more recognition. Beautiful cut of beef.