Beef Cuts

Post tags: | beef_cuts | carnivore | meat_cuts_beef |

different grades of choice?

Cuts to research

        chuck eye roast
        chuck roast
        top sirloin
        bottom sirloin
        tbone
        tenderloin
        flat iron steak
        tri tip
        porterhouse
        ranch steak
        short ribs
        flank steak
        inside skirt steak
        outside skirt steak
        hanger steak

Butcher Videos

Beef Retail Fabrication UK College of Agriculture, Food, and Environment youtube

HANDCRAFTED S1 • E1 - How To Butcher An Entire Cow: Every Cut Of Meat Explained Bon Appétit youtube

The Perfect Steak Company: Where Each Cut Comes From Bell Parc youtube

Beef Breakdown Workshop- Butchering a Forequarter Cow Food Farmer Earth youtube

Young Beef Cuts - excellent Frederic Martin youtube

identifying the parts on the front and hind quarters of a young, lean beef

Carve Up Beef Hind Quarter @ The Meat Boutique, Ryde meatboutiqueYT youtube

How to Butcher/Process a Beef Carcass, Oxtail Stew and Smoked Beef Tongue Tim Farmer youtube

We head to Marksbury Farm Market where we learn about every piece and part of the cow and where they are located, and how to butcher them to take to market. We bring home our own oxtail and beef tongue for two tasty recipes, Oxtail Stew and Smoked Beef Tongue. These tasty recipes are simple, but not quick. The longer the smoke, the longer the simmer, the better the flavor…

Breaking down a prime hindquarter #1 Brian Papke youtube

Beef Hindquarter Breakdown Calvin Schnucker youtube

Beef Hindquarter Breakdown. For Retail Meat cutters or chefs A beef Hindquarter Breakdown with full how-to instructions. Cuts Detailed include Flank Steak, Sirloin Flap Steak, PSMO Tenderloin, Extra Trim Tenderloin, New York Strip, Sirloin, Ball Tip, Tri-Tip, Sirloin Tip (knuckle), Top (Inside) Round, Flat (Bottom) Round, Eye of Round

Carve Up Beef Hind Quarter @ The Meat Boutique, Ryde meatboutiqueYT youtube

Beef Primal Cuts Hospitality Education Foundation of Georgia youtube

Beef Forequarter Carcase Breakdown QMSMooTube youtube

The Butcher's Guide: An Insider's View to Buy the Best Meat and Save Money Paperback – November 12, 2013 $28 at amazon 

        Publisher: Inkwater Pr (November 12, 2013)
        Language: English
        ISBN-10: 1592999727
        ISBN-13: 978-1592999729

Beef Steaks and How to Cook Them From Skirt to Tomahawk By Gene Gerrard thespruceeats.com/how-to-cook

  • Skirt Steak
  • Strip Steak
  • Top Sirloin Cap
  • T-Bone Steak
  • Tomahawk Steak

How to Cook Different Types of Steak From Hanger Steak to Sirloin Steak By Gene Gerrard thespruceeats.com/beef-steaks

  • Hanger Steak
  • London Broil / flank steak
  • Porterhouse
  • Rib Steak
  • Rib-Eye
  • Sirloin bottom,top

Beef It's Whats for Dinner - View Primal Cuts

Round Primal beefitswhatsfordinner.com/cuts/cut/2949

Butcher's Note - Sometimes referred to as the “Beef Hip.”

Cuts Round Primal Sirloin Tip beefitswhatsfordinner.com/cuts/cut

seriouseats.com/

The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know seriouseats.com/2012/05/

Beef Cuts at certifiedangusbeef.com

The Definitive Guide to Steak seriouseats.com/definitive

Basics of Beef Cuts at certifiedangusbeef.com

HANDCRAFTED S1 • E1 - How To Butcher An Entire Cow: Every Cut Of Meat Explained Bon Appétit youtube

Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.

Beef Retail Fabrication UK College of Agriculture, Food, and Environment youtube

Beef Fabrication Video G. Stephen Jones • February 6, 2014 reluctantgourmet.com/ 

        Beef Cut 	Section 	Video
        Hanger Steak 	 Ribeye/Plate 	 5:51
        Bone-in Short Ribs 	Plate 	 7:34
        Beef Baby Back Ribs 	Ribeye 	10:36

Top 10 Steak Buying Tips G. Stephen Jones • September 16, 2012 • 27 Comments reluctantgourmet.com/

The Perfect Steak Company: Where Each Cut Comes From Bell Parc youtube

This video was filmed on location at one of Australia’s most awarded butcher shops “The Hot Canary” in Bowral NSW. We follow along with master butcher Mick as he breaks down a side of beef. Learning where each cut of meat actually comes from on a beast is valuable learning and Mick gives us some really good tips on what to look for when buying steak and how he prepares his favourite cut of meat.

filet mignon

Order untrimmed beef tenderloin?

What Is Filet Mignon? By Peggy Trowbridge Filippone thespruceeats.com/what-is

Origins of Filet Mignon

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise. The result is extremely tender meat. The actual muscle used is the psoas major. It sits beneath the ribs, next to the backbone, and gets thicker from its pointy end at the ribs to the rear of the animal. As in humans, it is a hip flexor muscle. It has its origins on the lumbar vertebrae and the last rib and inserts on the trochanter of the femur, the largest leg bone. There are two tenderloins for each animal. The center cut of the tenderloin is used for steaks including the filet mignon, Chateaubriand steak, and beef Wellington. Chateaubriand is cut from the thicker end of the tenderloin. Porterhouse and T-bone steaks include the filet mignon as the medallion of meat on one side of the bone.

Cutting the Filet Mignon From the Tenderloin

The tenderloin term applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tapered end. These steaks are naturally rounded as they come from the tube-shaped end of the muscle. The silver-skin is usually removed so as not to give the steak a tougher area to chew. The fat is usually well-trimmed, although if left intact it produces more flavor.

What Are Filet Mignon and Beef Tenderloin? by Paul Edmondson delishably.com/meat-dishes

Beef Tenderloin vs Filet Mignon: What's the Difference?

Telling the difference between the beef tenderloin and filet mignon can be a little confusing if you're not used to selecting cuts of beef. I once asked my sister-in-law to pick up a beef tenderloin from Costco and she came home with pork loin! Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name,"filet mignon." I've seen steaks labeled as "beef tenderloin" steaks in the market, and they are the same as filet mignon steaks. However, you'll never see a whole, uncut beef tenderloin labeled as "filet mignon." To turn a beef tenderloin into filet mignon, all you have to do is take a very sharp butcher's knife and slice the beef tenderloin into 2-inch steaks across the grain of the meat. Once it's sliced, you have filet mignon.

Trimmed vs. Untrimmed Beef Tenderloin

There are two types of beef tenderloin; the trimmed version of the beef tenderloin and the untrimmed version. The trimmed version has the fat and silver skin from the cow's sides largely removed and is smoothly cut with the side medallion taken out. The trimmed version is more expensive since it has less fat and waste than untrimmed. The trimmed version is my favorite since it doesn't require any special preparation. The untrimmed version is a great way to get super high-quality beef at prices similar to those of New York steaks and rib-eye steaks. The untrimmed version requires more preparation since you have to trim it yourself. The process of trimming a beef tenderloin is also known as "peeling." The medallion is removed first by following the seam down the length of the tenderloin with a sharp knife. Next, the fat and silver skin is peeled and sliced off. Long strips of fat film can be easily pulled off with your hands. Some people like to leave the fat on and to cook it off on the grill, but I prefer to remove it. The silver skin is tougher than the other fat and won't break down when cooking, so it's highly recommended to pull it off. It has a "silver" sheen, it's thin and it runs the length of a large beef tenderloin. Filet mignon (beef tenderloin) has plenty of fat in the meat already. Trimming it off is the way to go!

Welcome To TheScottReaProject. Scott Rea youtube

See - How To Butcher A Whole Lamb. TheScottReaProject Consider giving Scott Rea a page.

Butchers Knives. The Right Tools For The Job.TheScottReaProject Scott Rea youtube

How To Sharpen A Butchers Knife.Butchers Tools Of The trade. #SRP Scott Rea youtube

A Traditional Old-Styled Butcher Food Farmer Earth youtube

As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz (http://heritagemeatswa.com/) can also tell a lot about a particular animal by visiting them at the farm. "I can tell you when to slaughter them and why to slaughter them based on the portion sizes that you're going to get out of those cuts of meat," he says. As we see in the video, Smaciarz also visits one of his clients, Tracey Baker of The Gleason Ranch, where he emphasizes the quality of care and treatment that her grass fed cattle receive. Read the full story: A Traditional Old-Style Butcher

Butchering Beef by Adam Danforth

Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Paperback – March 11, 2014 - by Adam Danforth $18.73 at amazon

review - Exemplary Text by A Professional By James Ellsworth - July 9, 2014

I bought this book for several reasons: one of my grandfathers did his own slaughtering and butchering and he also had a restaurant. I cook and I have had an interest that goes back to food tv pioneer, Merle Ellis and 'Cutting Up In The Kitchen.' Merle's idea was that frugal persons could better feed their families by purchasing sub-primal cuts and doing a little of the high-priced butcher work at home. This book makes the same philosophy much more do-able with step-by-step photographs and 'new generation' text material.