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I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!

Some beef cuts and recommended methods:
Chuck Roast: Grind, roast, or stew
Denver Steak: Sear or grill over high heat, serve rare
English Cut Short Ribs: Slow cook or smoke
Bone-In Ribeye: Grill or pan-sear, serve rare to medium rare
Tenderloin: Super tender, serve rare with a flavorful sauce
Strip Steak: Grill or pan-sear, serve rare to medium rare
Flank Steak: Great for marination and quick Sear, serve rare to medium-rare
Tri-Tip: Great for smoking or slow cooking
Sirloin: Lean and flavorful Cut, serve rare to medium rare
Shank: Mostly for Ossobuco, but great for all stews, try in pot au feu

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Comments

  1. Cameron Adamson

    This is a wonderful breakdown. One cut I was hoping to find but wasn't shown was Vacio/Bavette. I know this is a few years older, if there's any Babish CU content featuring that cut I'd love to see it.

    Just started working at a steakhouse and we serve Denver(Zabuton) as one of the unique cuts and the other people haven't heard of as much is Vacio(Bavette). They are both awesome, and very different, and I highly encourage anyone curious about them with access to them to try them out! This video was a great breakdown though, and you can tell how much he loves talking cuts. Gem of some content right here.

  2. jess henders

    Can you do one of these with lamb as my flatmate is Muslim and at eid I haven’t got a clue what everything is as they have to use the whole lamb I.e. tongue, liver, kidneys, intestines, chops etc kind of just want to know what o do with it all 😅

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