What's a cut you didn't know existed before this video? Thanks again to James for all the info and for breaking it down. It was awesome to see the skill and care that goes into breaking it down. Visit www.porterroad.com/Ethan to get 15% off your first Porter Road!
i sympathize with ethan not really knowing what to say, like this guy is basically doing the video on his own so you'd feel like you have to say something, but then again the guy is happy to be talking about it on his own..
My granddad did this with me once (he'd often butcher one of my dad's cows to fill up our freezers) but I was way too young to properly learn. Thank you for giving me a chance to relive the experience and properly absorb the information!
I used to be a meat cutter, from 1988-2003, and have to say that the way he cut is to get all the boneless cuts that he could and was a great demonstration of the modern way of breaking down a side. But doing so, you miss some of the best classic cuts of bone-in beef. And if anyone knows anything, the bone imparts a ton of flavor to the beef. Of course we cut with a bandsaw, but we also merchandised every part we could. The chuck would give us 2-3 shoulder roasts all depending on thickness cut, 2 English roasts a very underrated roast, then 4-5 chuck roasts, then 2-3 chuck eye roasts or 5-6 steaks. As well as the shanks, neck, brisket, etc. a shoulder roast was always my favorite very clean, large and with a large marrow filled portion of the shank bone. The rib plate he did well, the short ribs were not as popular as they are now and many are fattier than most people would eat. Also, they “Eye” half of the rib would be boned and become ribeye steaks, and once the eye was gone they would be rib steaks. The hind quarter we started breaking from the shank end and remove the whole sirloin tip in one piece, and we never turned that into ground beef, it is a tremendously good roasting meat. The rounds were cut into steaks whole, all three muscles together, and was the most popular steak found in the average American middle class home, it was affordable. I disagree with him on the bottom round versus eye of round, the bottom round is a very dense muscle, not something I would make steaks out of, the eye makes great petite steaks, but I use them personally as the base of country fried steak, the shape run through a tenderizer three passes gives the perfect size breading steak. My family goes nuts for them. The top round is generally what you use for sliced roast beef it is a large dense muscle but roasted low and slow for several hours really makes it the best tasting and sliceable roast. I know a local Hometown buffet restaurant used it for their roast sliced in restaurant. We also never separated the sirloin and we actually had a bone in sirloin steak, but generally only 2-3, the it was the boneless top sirloin. Also the Tri-tip we used to use to make what we called a rump roast, until the Tri-tip became popular in the Midwest. Lastly, we never cut the tenderloin out, we cut true porterhouse steaks, which you only get 2-3 of per loin, then T-Bones until the tenderloin was less than 1” wide, the rest was boned for strip steaks, not a common cut then, and comparatively tough for a coveted steak. Even though I’ve been away from the industry for 20 years I still remember every cut, and I miss merchandising quarters of beef at times. I am glad for the two men who trained me, both Master meat cutters with over 30 years each at the time. It is a dying profession these days, In our local supermarkets. Keep up the good work!
As a someone who just recently got into cooking and was having a quite a trouble with all these different meats this is the BEST vid I could've asked for! Thanks for the amazing video Ethan!
This guy is so enthusiastic about every single cut of meat on this cow. At first it was annoying hearing him say "amazing, flavorful, great cut" for everything. But then I realized that he's not just saying it and that each cut ACTUALLY has a purpose. I absolutely love that and appreciate his enthusiasm for his passion. Great video, my man. Looking forward to knowing what I'm talking about when going to a butcher! Hopefully I can remember it all...
I did it for 8 months once as a personal challenge. The one benefit I gained from it is that I was able to expand my vegetable and fruit horizons, of which I know happily incorporate with my meat consumption.
@@swamp1138Good for you, I think people who tend to go vegan and discount meat tend to be those whose meat diet consisted of chicken McNuggets because it’s hard to not know some good grass fed beef is healthy for you when you know what you feel like after you’ve eaten some.
Great video. I've been selling beef wholesale for 30 years and I've seen it explained many ways by many different people, and I still never get tired of watching it. This guy did it as well as anyone I've ever seen. Bravo
Hey Ethan I Love your informational videos about basic things like meat or other cultures dishes. What I‘d be thrilled to see is a video about saffron. How to use it, how to prep it (ground and in warm water), using it for marinates, what makes it so expansive? And maybe show different cultures that use it with a representing dish. Just an idea for you, I‘m already excited about this video! Keep up the good work!
+1 to this topic idea. Whenever I use saffron, it usually just ends up with localized yellowing and an overall chlorine taste. I’d like to see how to use it better.
@@thepeach4638 Naaah, he's actually listening and learning himself. Verbal cues are great way to show someone you are actively listening to them. Sure the guy could just explain to the camera by himself, but that's so formal and boring.
you are not a pos. We all have things we dislike. I can’t stand when people don’t give me eye contact. Comes from having relationships that didnt meet my expectations, whether correct or incorrect. However, I know now: some people find eye contact difficult and find more success actively listening when looking away. Its still difficult for me to not feel some kind of way, but the knowledge has expanded my empathetic view and thats what is important. Now I can practice patience through a new lens. All love to you
As advised @ ~ 1:00, I paused the video, poured myself a video and watched the whole thing. Actually, that was a two-cocktail video! Well worth the time and the cocktails. Probably the most fulsome and well-explained explanation of beef cuts and how to cook them. The guy explaining the process is obviously a great butcher/cook and incredibly articulate. Thanks for posting.
Here’s a tip - In the UK we call the tenderloin a fillet - but I often buy a few tail cuts from my butcher as it’s a lot cheaper than the rest of the cut. You can still get a decent steak out of the wide end of it, and the rest of it makes the most amazing stir fry, quick cook curry, etc.
I grew up in a family butcher shop (goes back to at least my great grandfather back in the NL). This was a solid overview from someone who clearly knows what he's doing! The flat iron has been my favorite steak and a nice little secret for a long time, so I'm excited to see what you do with it!
This is awesome for someone who wants to have an idea of what they are looking at when walking into a super market or local butcher. I can never find the exact cut that's on the recipe, but with this I can find something that's similar. Thank you for the great demo and detail explanation.
Outstanding video. This is what sponsored content should be. I appreciate you using it to educate us in a way you could not really do without a partner, instead of just making an infomercial
Really pleased to see a butcher that respects individual muscle groups instead of showing us t-bones and porterhouse. This is much closer to how the French break down a side of beef, even showing us the bavette and the spider (araignee). The best summary of meat cuts you will find on RUclips.
My first introduction to grilling was the TriTip out West. After a few grilling sessions with Costco's cut and Montreal seasoning the summary was "you can't screw that up with an easy bake oven". It was for a couple of years my go to piece of meat that I could reliably produce a desirable result.
Ah FINALLY. I have needed to know this my whole life. Never learned in school. This should be in home economics/foods class in high school. I went to the supermarket today looking for chuck roast/steak for a recipe, and made a fool of myself asking the butcher, not having a clue about cuts, and he said they don't sell it. I asked if there was any other name I might find it packaged under, and he just said, "no, chuck is chuck." But it isn't, I know now. He should have showed me to the brisket, blade, and stewing beef. It's for a smokey, slow cook, chili recipe.
What an awesome video. This is like a super beef documentary, fantastic. Love watching masters of their craft talk about their work, and it being beautiful tasty beef makes it all the better Watched it all the way through and the time flew by.
Great video, thanks. Our local butcher is also the local abattoir, and you can see the guys breaking down each beast right there in front of you. They don't mind you asking questions, or for a cut slightly out of the ordinary. I cut I didn't see was ox cheek or ox tail. Long term favourites of mine. Lots of different cuts and names, although I did recognise some from my visits to France May be its a cultural thing, but here in UK, ox tail and cheek are pretty popular so it is best to give them a ring first.
Thank you for making this video! I've heard about these different cuts of meat but never really knew where some of them were located on the cow. Thanks again for helping to educate people about the joys of cooking!
This video my friends is extremely informative! Excellent break down to learn what to purchase at the market and how to cook each cut. Well done! Love it! Thank you!
Ethan mentions Sous Vide a couple of times. MANY of these cuts I cook sous vide. Ethan fails to mention BEEF TONGUE!!! I now dry age tongue and cook that sous vide. THE BEST!!! I shall post the link in a couple of FB sous vide groups. VERY helpful video...........
So slightly off-topic, but not really. It was really interesting to hear him talking about the various muscles, like the teres major (or eas it minor) and the spinatus (he incorrectly called it the spinalis but let's not spilt hairs). Those of us who work in healthcare and or those who have had shoulder problems will recognize those muscle names. They make up the rotator cuff muscles. The four muscles of the rotator cuff are the teres major, teres minor, supraspinatus and infraspinatus. I work in healthcare, but I also tore my teres minor and needed surgery a couple of years ago. Excellent video!
This was one hell of an advertisement! :) Super fascinating - thinking of ordering from them and working through all these cuts! Fantastic video! I learned a LOT.
I was really hoping to see the actual butchering. There's a lot to be learned from that. If you have the footage, why not load up an in-depth video for each primal cut?
he doesn't know how or he's too much of a novice to make it look like he knows what he's doing. as far as butchery goes it's clear he is very book smart but not "street" smart.
@@ayykayy_ Yeah, you kinda have to slowly get used to it. I've heard it's easiest to start with well done steak, because it has the least amount of liquid (not all the liquid in steak is blood, btw). The more you get used to it, the more rare you go. Medium Rare and Medium is the sweet spot for most people.
There is really no such thing as an absolute vegan. Vegan processed foods of today have minerals and vitamins that are needed to live as wells as needing processed nutrients (processed vitamins). Read the ingredients label for Impossible Burger, there ain’t much green in that, it’s manufactured chemicals. It’s a scientific fact that eating greens/vegetables, U Do not get essential nutrients needed to survive (ie tooth care, muscle) and those who drive to be hard vegans do not look healthy and eventually abandon the vegan lifestyle/farce.
wow, certainly earned my like and a sub, also put it in my favorite folder... i've personally known 2 butchers in my life over the years, both were friends of mine/my family and occasionally they'd supply us with fabulous cuts of meat at great price which was always greatly appreciated... however, neither had even close to the love of their job/skill and/or if they've possessed the knowledge that this man has, they'd never opened up about it in any manner even approaching this... that dude james absolutely seems to have found a vocation in his job and broadened my world in one relatively short video...not just about cuts of meat but the theory behind a cooking approach to specific parts... that's what i call an expert and a pro... this video from now on will be my reference source on this subject... will also most likely contact the place to inquire about ordering specific cuts of beef... i can't think of a better way to promote one's business and this clip doesn't even seem to have been made with this primary goal in mind; and if it was then it's accomplished its purpose splendidly... great video concept and very well done to boot, i certainly don't feel as if i've wasted about 38 minutes of my life on watching yet another yt video which contributed nothing useful - or at best of little value - to my knowledge base...please consider doing more such videos with james going more in-depth on specific cuts/preparation of particular parts in each clip...
Finally learned where my sirloin flap comes from! I 'discovered' this cut from my butcher about 5 years ago and for the life of me I don't know why it's not the most popular "flat" cut of steak. It's equally as beefy/tasty as skirt, but not as high maintenance. Tends to be cheaper than flank/skirt/flat iron. Takes a marinade incredibly well, but also great with just salt, pepper and hot coals.
Wow, this was phenomenal! I just started Carnivore, and this video couldn't have come at a better time! Thank you so much for posting this. Thank you Porter Road for taking the time to present this for us! Awesome! Happy New Year all!
Huge gratitude this is the best video I saw alots of useful information and I just wanna say I'm first time in Dubai so I got a job in steak house.... I was thinking about self improvement about cutting beef steaks theme fortunately I found this video... thank you so much for your affords🤝👏
Ethan you son of a bush. Thank you for investing time and money into this and sharing the experience and knowledge with us. I'm glad your one of the first to do this.
Well, I got tired of waiting for my ol' man to carve up the whole loins we brought home a couple of days ago, and THIS VIDEO came up on my feed! My Dad was a "meat cutter " by trade. He always said that he was not a "butcher", because he did not kill the animal, he only cut it up. Have you guys ever heard of this distinction? I loved this video! It was a pleasant reminder of my father.
Being from California there is always a ton of Tri-Tip and Coulotte Steak or the Top Sirloin Cap. Friends and family who have moved away always ask me to send them Tri-Tip.
I learned a lot and was entertained by your video. Thank you very much. The curiosity that you showed and the knowledge that the butcher showed was fantastic. It's nice to see people do their job with enthusiasm. I truly enjoyed this.
Great breakdown! Wow and great video editing on all the information tags you added to the cuts! Thank you! Very educational! I’ll definitely keep these people in mind when I want to buy some good cuts!
Thank you-- it's a pleasure to hear logical connections. What parts of a cow get more exercise, and how wood in different regions lead to different sorts of barbecue. Unless I've missed something, you didn't cover an obscure cut I like-- the baseball steak.. I see the velvet steak I like is also called the merlot cut. I appreciate the details so that I'll take more care with how I prepare beef, I got disappointing results with an oxtail and with some beef ribs. Shout out for my local fancy butcher-- Primal Supply on Passyunk in south Philadelphia.
I wish he had talked about different ways of breaking things down and why one might choose one way or the other. If you buy a partial cow you have to make those choices and it would be nice to understand those tradeoffs.
So great to see a butcher who is passionate about cooking as well as putting the work in to get every bit of goodness from a beast. Beef cattle is expensive in many ways economically and I hate to see how poorly much of it is treated in the industrial setting.
Great tutorial but the names of cuts varies wildly by region and individual butchers. There has been a trend back to artisanal butchering again but don’t expect to go to your average store and ask for a “Santa Fe steak” you’ll be met with a deer in the head lights look from the low wage guy who’s cutting up Plastic wrapped primal’s into chuck roasts. If you want exceptional meat your going to have to learn you have to pay exceptionally. Find a trained butcher who takes pride in their work treat them as you would any professional who has worked for years learning and perfecting their craft and you’ll be rewarded with there expertise and something special instead of just belly filler.
Hey Ethan, love the videos. I was wondering if you had any plans to make an easy Pho recipe? Planning on making Jet Tilas but would love to see your take.
All bones and neck/tail bone, chuck roast are best quick sear and then braised for birria tacos and pho broth. Skirt/flank steaks are best using Wet marinate overnight then put it on room temperature then quick sear. Tri-tips are fantastic for Some good seasoning and quick bbq seared medium rare for tacos! or just sliced and enjoy with some Asian Chili pepper dipping sauce. Top round Cut is Perfect for Loas dish called Lahp. as it gets thinly sliced and minced then served raw like beef tartar with a bunch of fresh herbs.
when I was 4, I used to stare at this poster, at the Slaughterhouse, a long time ago...then watch them cut that section up..but, a Mexican Carnicaria has different ways to cut it, and then there's Brazil..and their Clod Roasts..
Awesome video Etan really good information here. James was great as well full of knowledge. Ive been cooking for 15+ years in restaurants and now I transitioned into butchery so this is right up my lane. Thanks again
As a child, we only ate beef bacon for religious reasons. I had no idea as to it’s origin. I wouldn’t know where to buy it, or if it’s ever available. This was so fascinating. Thank you, Ethan! Thank you James! So yummy!
One of the best Meat Explanation in all RUclips universe. Thanks for all the info. I hope we could share a real Asado Argentino. I'm Hernan, Parrillero (grillman) and Meat Sommelier.
Thank god for you! I got to be such a confident and competent homecook by now, partly to your great vids, but I have little knowledge of cuts and I always feel unsure due to the amount of different cuts with multiple names or them being part of other cuts. Thank you!
What's a cut you didn't know existed before this video?
Thanks again to James for all the info and for breaking it down. It was awesome to see the skill and care that goes into breaking it down. Visit www.porterroad.com/Ethan to get 15% off your first Porter Road!
Never heard of the Chuck Eye!
You are posting super high quality content for the home-cooking tryhards, thanks Ethan!
The mustache is getting out of control. We gotta' trim a little there, son!
@@brushemteeth9159 No way, you must be ill.
Chuck eye is intriguing.
He honestly just looks so happy to be talking about his work and explaining the thought and such that goes into the different kinds of cuts.
i sympathize with ethan not really knowing what to say, like this guy is basically doing the video on his own so you'd feel like you have to say something, but then again the guy is happy to be talking about it on his own..
Love it
If I lived in the area he’d be the only butcher I’d buy from
@@markwilliams3014 same
Thank u
Amazing video as always.
Where dem leftovers tho
Yamete kudasai senpai!!!
@@stanvanillo9831 sus
My granddad did this with me once (he'd often butcher one of my dad's cows to fill up our freezers) but I was way too young to properly learn. Thank you for giving me a chance to relive the experience and properly absorb the information!
For sure, it's a great opportunity to see how much work goes into pulling out all the cuts and all the variety too!
@@EthanChlebowski great work as usual. New subscriber here and I like your down to earth style! Jesus bless you!
Sou wel je akka wille chappe mang..
I used to be a meat cutter, from 1988-2003, and have to say that the way he cut is to get all the boneless cuts that he could and was a great demonstration of the modern way of breaking down a side. But doing so, you miss some of the best classic cuts of bone-in beef. And if anyone knows anything, the bone imparts a ton of flavor to the beef. Of course we cut with a bandsaw, but we also merchandised every part we could. The chuck would give us 2-3 shoulder roasts all depending on thickness cut, 2 English roasts a very underrated roast, then 4-5 chuck roasts, then 2-3 chuck eye roasts or 5-6 steaks. As well as the shanks, neck, brisket, etc. a shoulder roast was always my favorite very clean, large and with a large marrow filled portion of the shank bone. The rib plate he did well, the short ribs were not as popular as they are now and many are fattier than most people would eat. Also, they “Eye” half of the rib would be boned and become ribeye steaks, and once the eye was gone they would be rib steaks. The hind quarter we started breaking from the shank end and remove the whole sirloin tip in one piece, and we never turned that into ground beef, it is a tremendously good roasting meat. The rounds were cut into steaks whole, all three muscles together, and was the most popular steak found in the average American middle class home, it was affordable. I disagree with him on the bottom round versus eye of round, the bottom round is a very dense muscle, not something I would make steaks out of, the eye makes great petite steaks, but I use them personally as the base of country fried steak, the shape run through a tenderizer three passes gives the perfect size breading steak. My family goes nuts for them. The top round is generally what you use for sliced roast beef it is a large dense muscle but roasted low and slow for several hours really makes it the best tasting and sliceable roast. I know a local Hometown buffet restaurant used it for their roast sliced in restaurant. We also never separated the sirloin and we actually had a bone in sirloin steak, but generally only 2-3, the it was the boneless top sirloin. Also the Tri-tip we used to use to make what we called a rump roast, until the Tri-tip became popular in the Midwest. Lastly, we never cut the tenderloin out, we cut true porterhouse steaks, which you only get 2-3 of per loin, then T-Bones until the tenderloin was less than 1” wide, the rest was boned for strip steaks, not a common cut then, and comparatively tough for a coveted steak. Even though I’ve been away from the industry for 20 years I still remember every cut, and I miss merchandising quarters of beef at times. I am glad for the two men who trained me, both Master meat cutters with over 30 years each at the time. It is a dying profession these days, In our local supermarkets. Keep up the good work!
Good insight!
Thank you for that great information. Very helpful!
I wish you would come to my town! 75000 and not one butcher!
This video is incredibly great itself and because of these comments. I hope this video lasts forever.
Wow
“Then they serve it with pickled red onion” look at the love in Ethan’s eyes
As a someone who just recently got into cooking and was having a quite a trouble with all these different meats this is the BEST vid I could've asked for! Thanks for the amazing video Ethan!
This is by far the most comprehensive video on beef cuts. I will be referring to this many times in the future. Thanks Ethan and James!
This guy is so enthusiastic about every single cut of meat on this cow. At first it was annoying hearing him say "amazing, flavorful, great cut" for everything. But then I realized that he's not just saying it and that each cut ACTUALLY has a purpose. I absolutely love that and appreciate his enthusiasm for his passion.
Great video, my man. Looking forward to knowing what I'm talking about when going to a butcher! Hopefully I can remember it all...
I can't even imagine trying to be vegan.
Me too lol
I did it for 8 months once as a personal challenge. The one benefit I gained from it is that I was able to expand my vegetable and fruit horizons, of which I know happily incorporate with my meat consumption.
It's ok, hominids evolved to eat meat and fruit.
Amen brother
@@swamp1138Good for you, I think people who tend to go vegan and discount meat tend to be those whose meat diet consisted of chicken McNuggets because it’s hard to not know some good grass fed beef is healthy for you when you know what you feel like after you’ve eaten some.
You can really tell how passionate James is. Just the kind of business I like to support, can’t wait to get my meat in!
I appreciate how you let the man talk, lots of dope info I didn’t know about
Great video. I've been selling beef wholesale for 30 years and I've seen it explained many ways by many different people, and I still never get tired of watching it. This guy did it as well as anyone I've ever seen. Bravo
Hey Ethan I Love your informational videos about basic things like meat or other cultures dishes. What I‘d be thrilled to see is a video about saffron. How to use it, how to prep it (ground and in warm water), using it for marinates, what makes it so expansive? And maybe show different cultures that use it with a representing dish. Just an idea for you, I‘m already excited about this video! Keep up the good work!
I'll add it to the idea list!
+1 to this topic idea. Whenever I use saffron, it usually just ends up with localized yellowing and an overall chlorine taste. I’d like to see how to use it better.
I have never heard of Saffron? 🤷🏽♀️🤷🏽♀️
I love how Ethan is very calm and doesn't try to force his way into the explanations
would be nice if he shut up and didnt keep repeating :yup..yea. yea.. yea.. "
@@thepeach4638 Naaah, he's actually listening and learning himself. Verbal cues are great way to show someone you are actively listening to them. Sure the guy could just explain to the camera by himself, but that's so formal and boring.
@@jorgem.bustos446 Yup im a pos idk why i wrote that
you are not a pos. We all have things we dislike. I can’t stand when people don’t give me eye contact. Comes from having relationships that didnt meet my expectations, whether correct or incorrect. However, I know now: some people find eye contact difficult and find more success actively listening when looking away. Its still difficult for me to not feel some kind of way, but the knowledge has expanded my empathetic view and thats what is important. Now I can practice patience through a new lens. All love to you
@@jorgem.bustos446 can confirm. I focus much better on what's being said when not making eye contact for some reason
As advised @ ~ 1:00, I paused the video, poured myself a video and watched the whole thing. Actually, that was a two-cocktail video! Well worth the time and the cocktails.
Probably the most fulsome and well-explained explanation of beef cuts and how to cook them. The guy explaining the process is obviously a great butcher/cook and incredibly articulate. Thanks for posting.
I wasn't expecting to enjoy this as much as I did. Thank you for bringing him on your channel to share his vast knowledge with us
Here’s a tip - In the UK we call the tenderloin a fillet - but I often buy a few tail cuts from my butcher as it’s a lot cheaper than the rest of the cut. You can still get a decent steak out of the wide end of it, and the rest of it makes the most amazing stir fry, quick cook curry, etc.
I grew up in a family butcher shop (goes back to at least my great grandfather back in the NL). This was a solid overview from someone who clearly knows what he's doing!
The flat iron has been my favorite steak and a nice little secret for a long time, so I'm excited to see what you do with it!
This is awesome for someone who wants to have an idea of what they are looking at when walking into a super market or local butcher. I can never find the exact cut that's on the recipe, but with this I can find something that's similar. Thank you for the great demo and detail explanation.
Outstanding video. This is what sponsored content should be. I appreciate you using it to educate us in a way you could not really do without a partner, instead of just making an infomercial
Really pleased to see a butcher that respects individual muscle groups instead of showing us t-bones and porterhouse. This is much closer to how the French break down a side of beef, even showing us the bavette and the spider (araignee). The best summary of meat cuts you will find on RUclips.
One of the better beef breakdowns on RUclips. And I’ve watched most of them.
My first introduction to grilling was the TriTip out West. After a few grilling sessions with Costco's cut and Montreal seasoning the summary was "you can't screw that up with an easy bake oven". It was for a couple of years my go to piece of meat that I could reliably produce a desirable result.
I wish we could have seen more of the blocking out. That breakdown from primal to sub-primal is really interesting to see.
Ah FINALLY. I have needed to know this my whole life. Never learned in school. This should be in home economics/foods class in high school.
I went to the supermarket today looking for chuck roast/steak for a recipe, and made a fool of myself asking the butcher, not having a clue about cuts, and he said they don't sell it. I asked if there was any other name I might find it packaged under, and he just said, "no, chuck is chuck." But it isn't, I know now. He should have showed me to the brisket, blade, and stewing beef. It's for a smokey, slow cook, chili recipe.
What an awesome video. This is like a super beef documentary, fantastic. Love watching masters of their craft talk about their work, and it being beautiful tasty beef makes it all the better
Watched it all the way through and the time flew by.
I'm amazed at how much knowledge you have about butchering beef. Very impressive. I'm a Ribeye kind of guy myself.
Great video, thanks.
Our local butcher is also the local abattoir, and you can see the guys breaking down each beast right there in front of you. They don't mind you asking questions, or for a cut slightly out of the ordinary.
I cut I didn't see was ox cheek or ox tail. Long term favourites of mine. Lots of different cuts and names, although I did recognise some from my visits to France
May be its a cultural thing, but here in UK, ox tail and cheek are pretty popular so it is best to give them a ring first.
Thank you for making this video! I've heard about these different cuts of meat but never really knew where some of them were located on the cow. Thanks again for helping to educate people about the joys of cooking!
I love this guy, he talks about meat the way gordon ramsay talks herbs and spices, so passionately knowledgeable
Grocery store near my college had the Bavette called flap meat for like $4/lb
Loved stir frying with that and it was really affordable!
Has this guy got a book?! Too much knowledge to remember!
This video my friends is extremely informative! Excellent break down to learn what to purchase at the market and how to cook each cut. Well done! Love it! Thank you!
Ethan mentions Sous Vide a couple of times. MANY of these cuts I cook sous vide. Ethan fails to mention BEEF TONGUE!!! I now dry age tongue and cook that sous vide. THE BEST!!!
I shall post the link in a couple of FB sous vide groups. VERY helpful video...........
Thank you for the video, I'm a culinary Student and was struggling to learn the cuts and uses this helped so much thank you❤😊
This is a FABULOUS resource!!! Love love love ❤️
So slightly off-topic, but not really. It was really interesting to hear him talking about the various muscles, like the teres major (or eas it minor) and the spinatus (he incorrectly called it the spinalis but let's not spilt hairs). Those of us who work in healthcare and or those who have had shoulder problems will recognize those muscle names. They make up the rotator cuff muscles. The four muscles of the rotator cuff are the teres major, teres minor, supraspinatus and infraspinatus. I work in healthcare, but I also tore my teres minor and needed surgery a couple of years ago. Excellent video!
This was one hell of an advertisement! :) Super fascinating - thinking of ordering from them and working through all these cuts!
Fantastic video! I learned a LOT.
Terrific "breakdown", Ethan and James!
I was really hoping to see the actual butchering. There's a lot to be learned from that. If you have the footage, why not load up an in-depth video for each primal cut?
That's what I thought this was going to be when I clicked on it. I guess they thought it would be too long? I'd watch it!
he doesn't know how or he's too much of a novice to make it look like he knows what he's doing. as far as butchery goes it's clear he is very book smart but not "street" smart.
You can't show that on ytube, WTF's the matter with you.
@@UmVtCg : We're referring to butchering, not slaughtering.
That would be a super long video. Look up a different video then. Always haters
Love the thinking of this butcher, with using every piece individually Good man
I have a feeling I’ll be calling on this video several time over the next few years
Oh yea there is tons of good information in here, I'll be referring to it myself too.
Just email it to yourself for quick reference... ⚘
These "lives" are BETTER than any show on mainstream TV, for sure!! :)
This guy is my kind of butcher. He's obviously passionate about the products and clearly has great respect for the animals that provide them.
As an ex vegan that never really cooked meat much even before I went vegan, I’m needing this video badly!
@@ayykayy_ Yeah, you kinda have to slowly get used to it. I've heard it's easiest to start with well done steak, because it has the least amount of liquid (not all the liquid in steak is blood, btw). The more you get used to it, the more rare you go. Medium Rare and Medium is the sweet spot for most people.
What made you give it up?
There is really no such thing as an absolute vegan. Vegan processed foods of today have minerals and vitamins that are needed to live as wells as needing processed nutrients (processed vitamins). Read the ingredients label for Impossible Burger, there ain’t much green in that, it’s manufactured chemicals. It’s a scientific fact that eating greens/vegetables, U Do not get essential nutrients needed to survive (ie tooth care, muscle) and those who drive to be hard vegans do not look healthy and eventually abandon the vegan lifestyle/farce.
@@VideoWorld99 It takes something like 12 years or something for B12 deficiency to manfiest fully iirc
Exactly why I’m here! 😂
Your channel is the best man. Doing the good work for us fellow home cook nerds!
wow, certainly earned my like and a sub, also put it in my favorite folder... i've personally known 2 butchers in my life over the years, both were friends of mine/my family and occasionally they'd supply us with fabulous cuts of meat at great price which was always greatly appreciated... however, neither had even close to the love of their job/skill and/or if they've possessed the knowledge that this man has, they'd never opened up about it in any manner even approaching this... that dude james absolutely seems to have found a vocation in his job and broadened my world in one relatively short video...not just about cuts of meat but the theory behind a cooking approach to specific parts... that's what i call an expert and a pro... this video from now on will be my reference source on this subject... will also most likely contact the place to inquire about ordering specific cuts of beef... i can't think of a better way to promote one's business and this clip doesn't even seem to have been made with this primary goal in mind; and if it was then it's accomplished its purpose splendidly... great video concept and very well done to boot, i certainly don't feel as if i've wasted about 38 minutes of my life on watching yet another yt video which contributed nothing useful - or at best of little value - to my knowledge base...please consider doing more such videos with james going more in-depth on specific cuts/preparation of particular parts in each clip...
I've been pondering how to make my muscle lectures more practical in my A & P classes. Thinking I should collaborate with food science now. Thanks.
Thank you for bringing this all together in such a approachable way.
So knowledgable. He loves sharing his knowledge.
Tritip over open fire/coals served with herbed aioli Greek yoghurt dip is one of the best things I’ve ever eaten.
Beautiful video and a great respect and celebration of the cow for us. Lovely and thank you for sharing.
I'm new to this channel and I find this very knowledgeable. Thank you so much.! I would love to cook every part the right way. Thank you👍💕
Fantastic Video as always Ethan. James has so much knowledge and conveys it superbly!
Finally learned where my sirloin flap comes from! I 'discovered' this cut from my butcher about 5 years ago and for the life of me I don't know why it's not the most popular "flat" cut of steak. It's equally as beefy/tasty as skirt, but not as high maintenance. Tends to be cheaper than flank/skirt/flat iron. Takes a marinade incredibly well, but also great with just salt, pepper and hot coals.
Amazing guide! A must save video! Also the guy who's explaining is having the time of his life. ☺️
I was just recently thinking about looking up more info about this type of thing, nice timing! Love it
Wow, this was phenomenal! I just started Carnivore, and this video couldn't have come at a better time! Thank you so much for posting this. Thank you Porter Road for taking the time to present this for us! Awesome! Happy New Year all!
This is suuuuuuch an amazing video. As a beef lover it's great seeing the ide variety of cuts and there best uses. Thank you!
Huge gratitude this is the best video I saw alots of useful information and I just wanna say I'm first time in Dubai so I got a job in steak house.... I was thinking about self improvement about cutting beef steaks theme fortunately I found this video... thank you so much for your affords🤝👏
Ethan you son of a bush. Thank you for investing time and money into this and sharing the experience and knowledge with us. I'm glad your one of the first to do this.
This video makes me want to train as a butcher. Fascinating to know how to cut and use every part of the animal.
Well, I got tired of waiting for my ol' man to carve up the whole loins we brought home a couple of days ago, and THIS VIDEO came up on my feed! My Dad was a "meat cutter " by trade. He always said that he was not a "butcher", because he did not kill the animal, he only cut it up. Have you guys ever heard of this distinction? I loved this video! It was a pleasant reminder of my father.
Being from California there is always a ton of Tri-Tip and Coulotte Steak or the Top Sirloin Cap. Friends and family who have moved away always ask me to send them Tri-Tip.
Very informative , some of these cuts are different than what I’m use to hearing down in southeast Texas .
Don't know how I slept on this video for so long. Awesome work! Love the passion.
Man, a single cow is such a gift to the world, there's just so much that can be harvested from them!
I learned a lot and was entertained by your video. Thank you very much. The curiosity that you showed and the knowledge that the butcher showed was fantastic. It's nice to see people do their job with enthusiasm. I truly enjoyed this.
Wow very informative I had no idea there were this many cuts and sections on the cow........Thank You!
Great breakdown! Wow and great video editing on all the information tags you added to the cuts! Thank you! Very educational!
I’ll definitely keep these people in mind when I want to buy some good cuts!
I love that you included the oyster/spider steak. A very underrated cut of beef.
As a carnivore who primarily eats beef, this is fantastic.
Thank you-- it's a pleasure to hear logical connections. What parts of a cow get more exercise, and how wood in different regions lead to different sorts of barbecue.
Unless I've missed something, you didn't cover an obscure cut I like-- the baseball steak.. I see the velvet steak I like is also called the merlot cut.
I appreciate the details so that I'll take more care with how I prepare beef, I got disappointing results with an oxtail and with some beef ribs.
Shout out for my local fancy butcher-- Primal Supply on Passyunk in south Philadelphia.
I wish he had talked about different ways of breaking things down and why one might choose one way or the other. If you buy a partial cow you have to make those choices and it would be nice to understand those tradeoffs.
So great to see a butcher who is passionate about cooking as well as putting the work in to get every bit of goodness from a beast. Beef cattle is expensive in many ways economically and I hate to see how poorly much of it is treated in the industrial setting.
Your videos are just awesome! Balance between practical and theoretical stuff and way you present all that is joyful to watch.
THIS VIDEO IS EVERYTHING. THANK YOUUUU
Great tutorial but the names of cuts varies wildly by region and individual butchers. There has been a trend back to artisanal butchering again but don’t expect to go to your average store and ask for a “Santa Fe steak” you’ll be met with a deer in the head lights look from the low wage guy who’s cutting up Plastic wrapped primal’s into chuck roasts. If you want exceptional meat your going to have to learn you have to pay exceptionally. Find a trained butcher who takes pride in their work treat them as you would any professional who has worked for years learning and perfecting their craft and you’ll be rewarded with there expertise and something special instead of just belly filler.
So helpful. Thanks for making this!
I've really been enjoying your channel. You're really to the point. Thanks for all the info! Keep up the good detailed work!
Hey Ethan, love the videos. I was wondering if you had any plans to make an easy Pho recipe? Planning on making Jet Tilas but would love to see your take.
All bones and neck/tail bone, chuck roast are best quick sear and then braised for birria tacos and pho broth. Skirt/flank steaks are best using Wet marinate overnight then put it on room temperature then quick sear. Tri-tips are fantastic for Some good seasoning and quick bbq seared medium rare for tacos! or just sliced and enjoy with some Asian Chili pepper dipping sauce. Top round Cut is Perfect for Loas dish called Lahp. as it gets thinly sliced and minced then served raw like beef tartar with a bunch of fresh herbs.
Love this show I learned something today
Thank you Ethan
I think people should make an effort to really like videos that are helpful. That said this video is gold. I wish I could subscribe twice.
when I was 4, I used to stare at this poster, at the Slaughterhouse,
a long time ago...then watch them cut that section up..but, a Mexican Carnicaria has different ways to cut it,
and then there's Brazil..and their Clod Roasts..
Love the passion and excitement the Porter Road guy exudes throughout the entire vid
nice comprehensive guide
Awesome video Etan really good information here. James was great as well full of knowledge. Ive been cooking for 15+ years in restaurants and now I transitioned into butchery so this is right up my lane. Thanks again
As a child, we only ate beef bacon for religious reasons. I had no idea as to it’s origin. I wouldn’t know where to buy it, or if it’s ever available. This was so fascinating. Thank you, Ethan! Thank you James! So yummy!
One of the best Meat Explanation in all RUclips universe. Thanks for all the info. I hope we could share a real Asado Argentino. I'm Hernan, Parrillero (grillman) and Meat Sommelier.
Such excellent and valuable information. Thank-you. Subscribed.
Brilliant video. Very educational
Could you do a video showing us how did you get those pieces from a whole cow?
YASSSS i've been waiting for this video!!! thank you Ethan for always educating us :D, i'm always learning so much from your videos :')
I take the Flank Steak season and marinade it wrap it in aluminum foil and cook in oven low temp turns out nice tender and flavorful.
Thank god for you! I got to be such a confident and competent homecook by now, partly to your great vids, but I have little knowledge of cuts and I always feel unsure due to the amount of different cuts with multiple names or them being part of other cuts. Thank you!
Curious to know what happens to the scraps/leftover pieces. Surely there's ton of stuff that comes off to the steaks to look like that
burgers
That was awesome, really informative and I love that guys passion
WOW Ethan, great moves. Keep it up. Proud of you