Ricardo Guzman what I wanna know is aren’t you supposed to always cut against the grain? He makes steaks with the grain doesn’t cutting it with the grain make it more chewy? Or does it not matter Wit that specific cut?
Actually, it's better when the butcher cuts along the grain. That way, when you slice into the cooked steak at home, you're cutting against the grain. Picanha is cut this way.
![[MASTER CUTS] Beef Oyster Blade](http://i.ytimg.com/vi/h4KWBuMneno/mqdefault.jpg)
It's very unfortunate that most grocery stores leave this part attached to the chuck eye. They are both worth more money if you separate them
Is this off the clod or boneless chuck?
Wesley Black Boneless Chuck, he separated the chuck eye by following the Natural seem that separates them.
Wesley Black he separated the chuck eye from the chuck underblade. I couldn’t think of the name on the other comment lol.
Ricardo Guzman what I wanna know is aren’t you supposed to always cut against the grain? He makes steaks with the grain doesn’t cutting it with the grain make it more chewy? Or does it not matter Wit that specific cut?
@@Allothersweretakenn the final bite you put in your mouth should be cut against the grain. Cutting steaks can be done either way.
Ryan McLaughlin I see what you’re saying
What's the title of the music in the beginning?
so nice video
En la zona de Mexico en la que yo vivo se le llama "concha" es una pieza que casi nadie, pero es muy suave, jugosa y deliciosa
You cut it length ways like that it's gonna tougher than shit. You may as well be using a Flat.
@@MrThepopopopo yes!
No on all cuts my friend. Sirloin cap steaks are cut this way as well and very tender
A definite rookie mistake to cut along the grain
Actually, it's better when the butcher cuts along the grain. That way, when you slice into the cooked steak at home, you're cutting against the grain. Picanha is cut this way.