WATCH: EVERY CUT OF STEAK, EXPLAINED
At STONEGRILL NZ we believe that the perfect cut of meat is a delicacy in itself, but how do you get to those best bits? We take notes from Bon Appetite Magazine to tell us how it’s done:
From filet to brisket to Denver steak, this is how to butcher a cow to get to the cuts you love.
Have you ever broken down a cow? Right. Probably not. After all, we’re not all butchers. But that beef we love throwing on the grill, griddle, or cast iron doesn’t just fall off the bone as a beautifully cut steak. It takes a lot of work and technical know-how to get it to that point.
That’s why Bonappetit enlisted Jason Yang, of Fleisher’s Craft Butchery, to help us understand how our filet mignon, skirt steak, and brisket, amongst other cuts, come to be. What’s the difference between the chuck and the round? How do giant, dinosaur-sized ribs become short ribs? Where the hell do you find the Denver steak? (It’s actually in the underblade, not Colorado.) In the video above, Yang answers all of these questions, while defining cow terminology, explaining anatomy, and turning large hunks of meat into the beautifully butchered steaks you recognise.
You could go to butcher school and get a hands-on experience in breaking down a half cow, or you could just watch Yang do it. Either way, the next time you grill a top round steak, you’ll appreciate how damn skilful you’d have to be to separate it from the knuckle, bottom round, and eye round. And then, hopefully, enjoy it even more.
Or come to one of our STONEGRILL NZ Bars & Restaurants and we’ll do the hard work for you!
Courtesy of Bon Appetite Magazine this an amazing blog and video we just had to share with you!