You know, at first I wondered why he was using a cimeter to trim up that cut of meat but it became blatantly obvious once he stated slicing. THAT'S impressive! I learned something today. Thanks for posting!
Thank you A MILLION. I have been trying to find out the cut of meat it came from for awhile. And the bookend first cut is critical to get the look, but in the end it all cooks the same. Thank you for the post.
Poquito Nervioso le temblaba poquito la Mano . Y tambien no debe El cuchillo , me refiero a que no despues de jalarlo no regresarlo para seguir cortando aunque le quedaron bien los Cortes . Puedo mejorar mucho su tecnica .Al solo Cortar JALANDO HACIA ATRAS EL CUCHILLO Y NO REGRESARLO .En General lo Hizo bien ...Muchas Felicidades y Muy Buenos Cortes para el asado .
Lalo Arroyo Arrachera es falda. La Ranchera es beef flap loin. No dejes que te vendan gato por liebre. Estan usando tranza con ese nombre para dos cortes que aunque parecen muy similar no lo son en cuanto a sabor. Aveces mezclan las dos carnes para poder justificar el precio. En pocas palabras no dejes que te vean la cara de pendejo
Well it cooks faster that way plus it makes it versatile to make any other kind of dish and when its done cooking they cut it up into pieces, put it in corn tortillas, and put onions and silentro on it, its really good if you haven't yet you should try its called carné asada a popular street Mexican dish, in Mexico 🇲🇽 😋
Its supposed to be a tough cut of meat. But sliced thin it cooks super fast (literally seconds on a hot grill) and is hella tender, practically falls apart. By butterflying it, you also get a bigger portion.
Mexicans call it Ranchera. French call it Bavette. You can find it at Costco called Flap Meat. In my opinion, it's the best cut of meat there is. It is full of flavor. It can be tough, but if it is prepared correctly, like this maestro is doing, it is very tender.
zinakan yes flank steak is what Mexican butchers butterfly to make ranchera which is the best meat for carne asada. It's a bit more expensive because it does not have a lot of connective tissue and the long meat fibers allow marinades to really work well with this meat. Chuck and other cuts used for Carne asada tend to dry out over a hot grill and aren't known for being tender. #NoCollegeKnowledge
Doctor Jalapeño chuck is actually pretty good for carne asada, its pretty juicy because of the amount of fat it has, but ranchera is your top tier meat for carne asada
Three years cutting meat in a Hispanic carnicería , still have trouble cutting sirloin flap meat, this helped a lot thanks
que chido! I always thought they were just cut on a machine, but this shows you the workmanship required
Efrain Solano Same
This man is excellent butcher!! That meat is beautiful
eso Pisa
Holly Smokes! This butcher is the bomb! Like a surgeon.
You know, at first I wondered why he was using a cimeter to trim up that cut of meat but it became blatantly obvious once he stated slicing. THAT'S impressive! I learned something today. Thanks for posting!
Oh my goodness this man is a talented butcher.
Oralia Juarez I
Wow Thanks for this video. Very interesting skill.
A true master at work here..
Dope! Exactly how we do it down at the butcher shop that I work at. Straight traditional!
Thank you A MILLION. I have been trying to find out the cut of meat it came from for awhile. And the bookend first cut is critical to get the look, but in the end it all cooks the same. Thank you for the post.
Very nice work. A pleasure to watch. Thank you
Nice knife skills.
I wanna fire up the damn grill right now Qvo!
Awesome video
Amazing!!!
Looks sooo good !!
Yes massah! Right away massah!
Poquito Nervioso le temblaba poquito la Mano . Y tambien no debe El cuchillo , me refiero a que no despues de jalarlo no regresarlo para seguir cortando aunque le quedaron bien los Cortes . Puedo mejorar mucho su tecnica .Al solo Cortar JALANDO HACIA ATRAS EL CUCHILLO Y NO REGRESARLO .En General lo Hizo bien ...Muchas Felicidades y Muy Buenos Cortes para el asado .
ademas, no recomendaria ese tipo de cuchillo "scimitar" para cortar ranchera
I still think it’s better when you cut it the other way
Changes the texture of the meat when you do
I thought I was the only cutting meat like this until I saw this video. Damn u good!!!!!
Man that carne look good
Ahora entiendo por qué está tan cara la ARRACHERA $9.75 lb en las carnicerias
Lalo Arroyo Arrachera es falda. La Ranchera es beef flap loin. No dejes que te vendan gato por liebre. Estan usando tranza con ese nombre para dos cortes que aunque parecen muy similar no lo son en cuanto a sabor. Aveces mezclan las dos carnes para poder justificar el precio. En pocas palabras no dejes que te vean la cara de pendejo
Respecto ami primo chingon pa bistecsira
Very nice
he was surgeon in other life!! I would be afraid to use that knife would like to see how he sharpens it
that is great!
Nice work
To all of you trying to learn how to prep carne asada, this guy shows you how to prep the meat right. How to cook it is another story haha
you mean just throwing it on a grill with salt/pepper? lol
Please tell us that’s not how you season your carne asada. Its too tragic to even think about
@@squintygreeneyesL
What cut of meat is the whole slab called?
I knew something was up with that, u can have it thin dam what a trip
estodo no mas no le a gas el jale gratis. very nice job camarada that how is done carne asada
Cesar Morales the only problem is he cutting the wrong way
😎
Why no choice only select
Is this a brisket?
No, flap meat
That looks like Vincent mexakin tacos carne
Hey u know Katie hams
I believe one of the names for that cut is colloquially known as "aracherra" .
any carneceria should know the cut
Idiot
Thank you my good friend. What kind of steak do cheap $2 street taco use?
Chuck or top sirloin
@@Puentedeoro415 thank you sir
I always thought the carne came thick
mmm steak
Why not use a commercial slicer ?
why buy a commercial
The man is a commercial slicer!
What's the name of the meat?. Pls,thank you.!?
sirloin flap steak. Been trying to figure it out too!
Tengo 25 años de carnicero y este viejo corta muy lento la arrachera
What is the purpose of cutting it in that fashion?
Well it cooks faster that way plus it makes it versatile to make any other kind of dish and when its done cooking they cut it up into pieces, put it in corn tortillas, and put onions and silentro on it, its really good if you haven't yet you should try its called carné asada a popular street Mexican dish, in Mexico 🇲🇽 😋
Its supposed to be a tough cut of meat. But sliced thin it cooks super fast (literally seconds on a hot grill) and is hella tender, practically falls apart. By butterflying it, you also get a bigger portion.
@@Eye-ru4jnHAHAHHA VATO MAMON
arrachera or ribeye?
I couldn't answer that.
J Son i can
What brand knife is that?
Ruben Jimenez
Victorinoxx
Doesn't matter how good the knife is if you don't know how to use it
What kind of meat is that?
Human leg, upper thigh
Mexicans call it Ranchera. French call it Bavette. You can find it at Costco called Flap Meat. In my opinion, it's the best cut of meat there is. It is full of flavor. It can be tough, but if it is prepared correctly, like this maestro is doing, it is very tender.
Is flank steak ok for carne asada?
It will taste fine but the texture won't be the same
zinakan yes flank steak is what Mexican butchers butterfly to make ranchera which is the best meat for carne asada. It's a bit more expensive because it does not have a lot of connective tissue and the long meat fibers allow marinades to really work well with this meat. Chuck and other cuts used for Carne asada tend to dry out over a hot grill and aren't known for being tender. #NoCollegeKnowledge
Doctor Jalapeño chuck is actually pretty good for carne asada, its pretty juicy because of the amount of fat it has, but ranchera is your top tier meat for carne asada
zinakan ARRACHERA
Lalo Arroyo this is Ranchera. Arrachera is falda-skirt steak in english
Hope hes paying him top dollor hes the shit
porque le quitan lo gordo si es el sabor dela carne
Ya lo he probado con y sin la grasa, y sabe a chicle si no se la quitas
Si verdad.., con todo esta sabroso
Estas pendejo Esa madre te horca
In the first place thats not the proper way to cut arrachera ... he has the piece of meat upside down!!!
Jorge Aguilar and in the second place this is not arrachera meat this is ranchera meat... and in the third place he did a fine job
He is cutting it the right way
mmmm use the fat for," menudo,"
What knife is that