Steak 201: Butcher's cuts
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Ps( sorry for bad English, English is not my first language)
Date: 2020-09-04
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Comments and reviews: 9
Soul
Ive been working with meats for a good amount of time, did seafood for yrs now doing actual meat cutting. For these kinds of cuts i generally say just do what these kinds of videos, or chefs such as gordon ramsay, recommend to do until you figure it out on your own. Once you have cooked with it enough to be comfortable, then do your own thing. Skirt with a chimichuri is fantastic, i like it for chunky tacos or wraps. Same with flank, but flank is much better with a marinade. Hangar is basically the skirt, in fact a lot of places just give you both as the same. They typically dont get the whole thing like the video shows these days. At least where i am. Meat cutting is very different these days, unless you know someone who works at a slaughterhouse or packing plant, they dont know what to do with these cuts. Very few actual butcher shops these days. If you are buying one of these and have questions, but you are at a grocery store, ask for the manager to help you with it or if you are lucky you will be helped by an older cutter. Be warned, older meat cutters wont shut the hell up they are all. different. some millennials (such as myself) know these things but thats hard to find. Most of us dont even know how to make microwave mac and cheese.
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Ive been working with meats for a good amount of time, did seafood for yrs now doing actual meat cutting. For these kinds of cuts i generally say just do what these kinds of videos, or chefs such as gordon ramsay, recommend to do until you figure it out on your own. Once you have cooked with it enough to be comfortable, then do your own thing. Skirt with a chimichuri is fantastic, i like it for chunky tacos or wraps. Same with flank, but flank is much better with a marinade. Hangar is basically the skirt, in fact a lot of places just give you both as the same. They typically dont get the whole thing like the video shows these days. At least where i am. Meat cutting is very different these days, unless you know someone who works at a slaughterhouse or packing plant, they dont know what to do with these cuts. Very few actual butcher shops these days. If you are buying one of these and have questions, but you are at a grocery store, ask for the manager to help you with it or if you are lucky you will be helped by an older cutter. Be warned, older meat cutters wont shut the hell up they are all. different. some millennials (such as myself) know these things but thats hard to find. Most of us dont even know how to make microwave mac and cheese.
reply
Happy
Spot on with regard to stovetop heat settings. Electric cooktops get way hotter than regular gas stoves (in home kitchens. Cranking the heat all the way up will probably:
1) Give you an overcooked interior, especially true with a thinner cut like a skirt steak.
2) Burn your crust, any seasonings on it besides salt, and any garlic, herbs or other aromatics used for basting. And the butter for that matter lol. The oil/butter mix trick doesn't work at super high heat. Brown butter=black butter on high heat induction stoves.
And 3) Definitely exceed the smoke point of your cooking oil and the rendered beef fat and fill your house with an unreasonable amount of smoke.
reply
Spot on with regard to stovetop heat settings. Electric cooktops get way hotter than regular gas stoves (in home kitchens. Cranking the heat all the way up will probably:
1) Give you an overcooked interior, especially true with a thinner cut like a skirt steak.
2) Burn your crust, any seasonings on it besides salt, and any garlic, herbs or other aromatics used for basting. And the butter for that matter lol. The oil/butter mix trick doesn't work at super high heat. Brown butter=black butter on high heat induction stoves.
And 3) Definitely exceed the smoke point of your cooking oil and the rendered beef fat and fill your house with an unreasonable amount of smoke.
reply
Listen
I bought the variety pack subscription of the add and I love the cereal. I'd say the texture of it is really good too, it almost gets crunchier the more you eat it, the gets soft. (Think that's the proteins)
Vanilla -isn't that good
Chocolate - a hint of chocolate and does the chocolate milk(chocolate is a hard flavor but they did okay)
Fruity - THE BEST taste very similar to the name brand
Blueberry - pretty freaking good too
I would definitely do either blueberry or fruity, I switch to fruity! Maybe down the road I'll switch to blueberry.
I feel great after eating the cereal, as I normally would feel nasty after eating normal cereal.
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I bought the variety pack subscription of the add and I love the cereal. I'd say the texture of it is really good too, it almost gets crunchier the more you eat it, the gets soft. (Think that's the proteins)
Vanilla -isn't that good
Chocolate - a hint of chocolate and does the chocolate milk(chocolate is a hard flavor but they did okay)
Fruity - THE BEST taste very similar to the name brand
Blueberry - pretty freaking good too
I would definitely do either blueberry or fruity, I switch to fruity! Maybe down the road I'll switch to blueberry.
I feel great after eating the cereal, as I normally would feel nasty after eating normal cereal.
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LA666zara
Hey Adam, somewhat on the theme. But I've been trying to decide if I want to get a enameled cast iron skillet or a grill pan. Sorry if you've covered this before and I've missed it, but do you have any thoughts on that? This being for someone who cannot have an outdoor BBQ. I mainly want either of these for doing things which work especially well in cast iron like steaks.
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Hey Adam, somewhat on the theme. But I've been trying to decide if I want to get a enameled cast iron skillet or a grill pan. Sorry if you've covered this before and I've missed it, but do you have any thoughts on that? This being for someone who cannot have an outdoor BBQ. I mainly want either of these for doing things which work especially well in cast iron like steaks.
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Paul
Very nice. I was 100% onboard until the onion. Yuck. I'd definitely like to see more videos on how to cut up meat. Also: nice to see you using cast iron.
Interesting that your range gets hotter than fire, especially considering we can see it cycling on and off, which I guess is the reason you used something with high thermal mass to begin with.
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Very nice. I was 100% onboard until the onion. Yuck. I'd definitely like to see more videos on how to cut up meat. Also: nice to see you using cast iron.
Interesting that your range gets hotter than fire, especially considering we can see it cycling on and off, which I guess is the reason you used something with high thermal mass to begin with.
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Raphael
When I make chimichurri, I add enough vinegar to cut through the fat of the meat. More vinegar for chorizo, less vinegar for filet. I also add water to minimize the oiliness and take the edge off the vinegar. The meat is the star!
We also add more black pepper to chimichurri since the meat is only seasoned with salt.
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When I make chimichurri, I add enough vinegar to cut through the fat of the meat. More vinegar for chorizo, less vinegar for filet. I also add water to minimize the oiliness and take the edge off the vinegar. The meat is the star!
We also add more black pepper to chimichurri since the meat is only seasoned with salt.
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GodzillaGamer
I remember my mom trying to make some steak a few weeks ago after you mentioned high heat. She tried using a cast iron on the highest heat (we have a electric stove) and when she put butter in, it burned instantly (Yes, butter. She has no experience with steak. The house smelled like smoke for an hour.
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I remember my mom trying to make some steak a few weeks ago after you mentioned high heat. She tried using a cast iron on the highest heat (we have a electric stove) and when she put butter in, it burned instantly (Yes, butter. She has no experience with steak. The house smelled like smoke for an hour.
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Winging
First off, love the info and the sensibility. Second off, the pedant in me smiled when you followed an incorrect lay with an emphasized lie, a few minutes later. I'm still trying to train my Ivy league educated anchor out of that one. Please keep 'em coming, especially the rants.
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First off, love the info and the sensibility. Second off, the pedant in me smiled when you followed an incorrect lay with an emphasized lie, a few minutes later. I'm still trying to train my Ivy league educated anchor out of that one. Please keep 'em coming, especially the rants.
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livinlicious
Kids, dont listen to this guy. Just get a sous vide and never bother with this shit anymore.
Then finish it for 1min on the grill. 20Steaks in 5min if you like. Done. No resting needed. Hot on the plate.
Stop this. This is caveman technology/methodology.
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Kids, dont listen to this guy. Just get a sous vide and never bother with this shit anymore.
Then finish it for 1min on the grill. 20Steaks in 5min if you like. Done. No resting needed. Hot on the plate.
Stop this. This is caveman technology/methodology.
reply
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