8 Butcher-Recommended Cuts — Full Breakdown & Transcript

[00:04] ask them what their favorite cuts of meat are that most people don't know about so all the common cuts that you're aware of like filet and ribe eyes and short ribs and pork chops they're all out and these eight magical cuts are now

[00:19] in and I'll be cooking up all these Cuts rating them on their difficulty level and then Carly and I will sample them and rate them on overall tastiness so you'll have a few unique cuts that you can try and have in Your Arsenal first

[00:33] triangular piece of beef that comes from the bottom Sirloin on the back legs of difficult to grill due to the unevenness that you see right here so a butcher will cut them into even pieces which

[00:47] then makes Newport steaks and that's actually what I will be cooking up today now for every steak that I am demoing I'll season them up with salt and pepper and I'll let those sit in the fridge overnight to dry Brine and for the

[01:00] grilling I am turning to the argentinians who know their steak probably best this is an Argentinian Style Grill which has one side where you build up the fire and when that burns down the charcoal falls through the

[01:12] grapes which then gets sweeped over to the barbecue grates which then can be controlled up and down for the perfect sear this to me is by far the most optimal way to cook a steak so all of the steaks will be cooked on this Grill

[01:25] and then other items that need some smoking will go in the smoke and since this Newport state is a fairly tender cut I'm just going to sear it hard and make sure to cut it against the grain so Newport First Taste if you can't afford

[01:38] a full TR tip or you don't want to cook a full TR tip it looked like this was from the tip of the TR tip that's exactly how I like steak I would say difficulty wise really easy to cook nothing abnormal outside of like just

[01:51] cooking regular steak you know there's some good fat in there it's like a little tough little tough slightly chewy that's kind of what I like in a steak so you're going to get more flavor when you have a little bit more of that toughness

[02:03] too but like the rare parts are super tender yeah it just has that fat line in the center tastes like um a New York strip I would say to 100% cuz it's not fatty like a ribeye I'll give it an eight out of 10 for me it's a nine I

[02:16] could use a little more tenderness but I like it next up we have country style ribs which can actually mean different things depending on the butcher the general idea is taking a larger muscle from the pig and cutting them down into

[02:30] RI like pieces so there's no actual rib bones in there but the idea is you get a nice meaty RI likee texture when cooked right now these specific country ribs you'll also see them a lot cut from the loin with a little bit of belly attach

[02:45] these with salt and pepper and since every pork rib that I make goes straight to the smoker I'm going to do the same exact thing I'll smoke them low and slow 250° and they really just needed about 2 and 1/2 3 hours to smoke which is a very

[02:59] similar process to smoking say a regular rib or spare rib or spare rib all right country style [Music] ribs I really like the layer of fat on

[03:13] the top though yeah oh I do have barbecue sauce oh you did you mean yeah take this it's not like tough the way fat gets on ribs that's delicious yeah they're like little nuggets I would say difficulty super easy 4 out of 10 taste

[03:27] I would say like seven or eight out of 10 that that's how I feel yeah I will give it a seven out of 10 I feel like they could be a little saltier saltier mhm well you can just dip it in your salty barbecue but delicious though all

[03:41] right we are moving on to the Chuck eyye which comes from the shoulder of the cow now the name sounds like a ribeye and of course it looks like a ribeye and that's because ribey are cut from the sixth to the 12th ribs of the cow and the Chuck

[03:54] eyye is cut from the fifth so it's just one cut away from being a ribeye and characteristics one of the main benefits of this cut over the ribeye is that it has a larger spinalis which is the cap of the ribeye but in return you have a

[04:09] smaller eye so it's really just preference the saying is that the ribeye is the king of the cow and the Chuck eyye is the prince and a rare Prince at that because there's only two of these per cow so if you see one in the butcher

[04:21] snatch it up and try it at home this was tied up by the butcher so it was super easy to just season up and of course like any ribeye steak I'm going for for like any ribeye steak I'm going for for a hard sear and a nice medium rare

[04:33] interior so we've got the Chuck eyye here have you ever had one of these nope plenty of ribe eyes my dad's favorite steak is ribey so he would probably be mad that I undercooked this slightly I would say um but you can still find you

[04:47] know medium rare piece difficulty Cooks just like a ribeye and ribe eyes are pretty easy because they have so much fat yeah take this piece m m so tender so tender that's why rib eyes are so sought after but if you see Chuck eyye I

[05:03] sought after but if you see Chuck eyye I mean that's just as good yeah M it's so tender yeah like it is just Hing apart like no problem I think that's delicious rating U I'm going to say nine out of 10 nine that's really good I would say I

[05:17] nine that's really good I would say I would say 8.5 just because I've had so much of that in my life that it's not like not like blowing me away like if I had never had a riye in my life i' be like what the hell is that in terms of a

[05:29] cut of I've never heard of N9 out of 10 delicious tender all right look at this Beast right here this is a whole bevet and I will say this is not new to me over the last year or two this has become my absolute favorite cut of meat

[05:43] but somehow before that I was totally unaware of how good this cut is so this and sits right underneath the flank steak and you can see those similar flank steak properties with those long

[05:56] muscle fibers now what's so incredible about this steak is that it has the same tenderness as a skirt steak but it's about four times as thick as a skirt steak so it Cooks up like a true steak which is exactly what I'm going to do

[06:08] with it the goal here is really just giving it a nice sear of course it's a out for that on the grill and with these super long muscle fibers it is extra important to cut it against the grain for maximum tenderness so this one I had

[06:23] to throw on the list even though I would say over the last year it's become my favorite steak I've worked with bevet a lot in restaurants and it's probably the only steak if I see on a menu that I'll order in a restaurant interesting

[06:36] they're just perfect for like steak fruits and yeah steak and a vegetable a like this but don't even know you wouldn't order it I think it's a very popular restaurant cut oh difficulty it's not too bad it does a whole bavet

[06:51] since there's different sizes right that's true like there's enough fat in that's true like there's enough fat in there that I'll say six pretty easy I also mind having a variety of cooks in like within one

[07:03] like within one steak M it's so tender look at this for steak to just pull apart like that it's a thicker skirt steak it is unbelievable I don't know how this wasn't more popular in the US for so long it has

[07:17] like such a Savory flavor very Savory super meaty like not sweet at all it's a super meaty like not sweet at all it's a little dry I think drier than Dr yes but that's why you throw it on on a Taco with some salsa or whatever or like a

[07:32] gravy a chimmy Cherry chimy Cherry it's a good steak for like getting soaked in a sauce afterwards it has all the crevices that can like pick up the sauce an 8 out of 10 I think I've had other bavettes that like blow me away my bevet

[07:49] is just not not taking what I mean it is just also I think maybe cuz I my eating bavettes is like when I'm cooking it in a restaurant and I'm getting this piece yeah this is my favorite piece the end little kbass so

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[09:16] which yes comes from the belly of the cow now at this point everyone of course is familiar with pork belly which is where bacon comes from you see a lot of delicious Asian dishes made with pork belly but beef belly is something that

[09:30] most people probably have never had before and I absolutely love it specifically to make bacon out of and that's what I'm going to be doing with this beef belly I'm going to make a wet brine around 10% salt levels and I was

[09:42] looking up natural ways to add nitrites in to help with the preservation instead of using this pink curing salt and I actually saw that celery is super high in nitrates which is pretty abundant in the garden right now so I Juiced some

[09:54] to add some bay leaf from the garden some black pepper corns popped in the beef belly and let that sit in the brine for around 5 to 6 days and I will say after a week when I opened this bin it smelled so fresh kind of like a fresh

[10:09] celery did their job this baby gets to give it that outer crust and I'm going to throw it in the smoker at 200° until it reaches an internal temperature around 135° fenit which is enough to

[10:24] cook the belly through but not high enough to render out the fat because cuz that fat so I let this cool in the fridge overnight then it was on to the deli [Music]

[10:51] time trying my first beef bacon I will say before you try it this makes the best base for anything I've made it before just made pasta last night with it it's such a good base uh what would you call it cured thing to fry up on its

[11:07] own let's see so difficulty I would say if you've never made bacon eight out of want it's confusing it's confusing it's delicious it's so sweet

[11:21] oh my God that's the best batch I've ever made by far it tastes like it tastes like if bacon and a steak had a baby cuz you taste that it tastes like a bacon cheeseburger yeah that's so true oh my God that's the best point that's

[11:37] why people love bacon cheeseburgers it's the beef and the pork together it's the beef and the pork together it's really tasty wow I'm going 95 I want to really tasty wow I'm going 95 I want to say 95 also yes it's so good love that

[11:49] and it's just great cuz you make a huge thing of it you freeze a few packs this would be so ridiculous on an egg sandwich yeah pork is out for bacon bacon cheeseburgers are in all right next up we have the paga steak

[12:02] which is a cut from the rump or the butt of the cow that's connected to the top sirloin now sometimes you can find a full paga roast but what I have here is just a single steak and this is the cut you see on every single Brazilian

[12:16] steakhouse billboard now if the fat cap is super thick it can be scored to help render it out a bit but in my case it wasn't too bad so I just seasoned it up and really just cooked it like any other steak just making sure to give that fat

[12:28] cap a little extra time to render on the grill all right so this is the old Brazilian steakhouse cut the bana steak so you can get whole Paka but this is a great option if you just want a steak I would say difficulty wise you can see

[12:42] would say difficulty wise you can see that it's um it's tougher you know it's tougher so it doesn't cook up like a normal riye or strip like it's like a normal riye or strip like it's got a firmness on the

[12:58] nice flavor totally pungent unique beefy flavor definitely and I think in the grill house they constantly have that outer part of the steak sort of searing on the fire and then they shave it off and I feel like this maybe is not the

[13:12] best for cooking just like a steak medium rare yeah I would agree I feel like it's so flavorful there's got to be a better way like maybe like a smoking it or like slow cooking it on the grill yeah you probably need to work on those

[13:26] muscle fibers a little bit longer or even like using it as like a taco meat cuz the flavor like it's such good grilled meat flavor it was sold as a grilled meat flavor it was sold as a steak though so I will say PCA steak six

[13:39] out of 10 for me insane flavor just I would I would say six because the flavor is so good otherwise five all right yeah six comment in below if you've got a better technique for cooking Pico steak next up we have the Denver steak which

[13:53] comes from the Chuck just below the shoulder blade and while most cuts from the Chuck are heavily used muscle making them tougher they need a little more slow cooking the Denver is actually from a muscle that doesn't get used that much

[14:05] steak but in reality it's a boneless short rib which makes it extremely versatile it can be sousi it can be slow cooked and it can be seared up which I'm season it up I'm going to grill it like a normal steak and I will say due to its

[14:20] shape it was a little bit awkward on the grill I almost had to sear it on every single side to make sure it was cooked through without drying out the exterior I'm very impressed right now with my cooking steak skills I will say though

[14:34] difficulty 7.5 out of 10 doesn't cook up like a normal steak would I've never had a Denver super versatile steak can be slow cooked because it's coming from the shoulder but apparently can be served up like a

[14:49] steak so let's see wo wo wow not what I was expecting is unbelievable which makes sense that it's up like short ribby really intense beefiness totally tastes like a short rib yeah I like that a lot flavor-wise I

[15:06] don't love it no why not no it's like very subtle like mild I feel like yeah it's mild but I don't know carries some it's so light and sweet I don't know I

[15:18] throwing me off the texture is different the texture is different yeah definitely different and I I think it's definitely because there's so much of this fat and muscle layering through looks like a tuna STI

[15:32] tuna STI holy okay rate it then rate it probably like a six out of 10 it's a hard one for me I feel like it would get a little old after like a few bites I agree I'll give it a seven though just because it's so

[15:45] unique but that just maybe is because I haven't tried it before I do need to try this slow cook cuz I think that's interesting so versatile try or SV it if you like sved that for a day and then seared it I feel like

[15:59] delous Rend of a littleit it is also crazy how different each cut that we've been tasting flavor wise not just texture not texture flavor-wise like every single cut that we've had tastes completely

[16:13] different this is the sweetest mildest it's like roast beef it's like an acquired sort of to me this is like a roast with potatoes in steak form yeah and finally we have something highly recommended from James which is a pork

[16:28] brisket I'm guessing most of you have never cooked one of these this is brand new to me it includes meat from the lower part of the shoulder and the lower part of the belly so a lot of times you'll have this nice little fat cap on

[16:41] top from the belly and since it's a brisket I figured I've got to smoke it just like I would smoke a beef brisket so I seasoned it up I threw it on the smoker low and slow 250° F until that internal temp was around 195 and the

[16:55] main difference here is that it's just so much smaller than a beef brisket so it only took around 3 hours to cook completely through I pulled it a little early I didn't want to overcook it I would say difficulty wise it's easier

[17:07] than a regular brisket I won't know until I taste it so I'll give a difficulty after it feels a little dry there's not that much fat going on maybe there's not that much fat going on maybe I overcooked it not dry no it's nice m-

[17:21] but it's not fatty like a rip no it's got a really good flavor the smok ring is amazing yummy yeah surprising flavor is amazing flavor is amazing and it's not dry at all it tastes more like um like it tastes like a like a pork loin

[17:35] to me and it has the same texture it's Lean Like A loin super lean I'll give difficulty 7 out of 10 it's still you know it's not as easy as cooking ribs for me I would say it's like an eight for me all right we agree we agree for

[17:49] once solid yeah solid piece of pork thanks again for watching and a big shout out to both butcher John and butcher James for really inspiring me to butcher James for really inspiring me to try out out some new cuts on the grill