Every Cut Of Meat Explained by a Butcher

Every Cut Of Meat Explained by a Butcher

Food and Drink

Every Cut Of Meat Explained by a Butcher

If you’re a vegetarian, you should stop reading now.

If you’ve been interested in butchering an entire cow, the video will show you everything you need to know. Jason Yang, the butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:

1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak

Now that you know how to butcher a cow, you should probably learn how to cook the perfect steak:

More Sneakhype
Home