As grilling season continues to take hold, people are firing up their barbecues to cook some delectable meals. Often, consumers are only somewhat aware of the origins of various cuts of beef, beyond the fact that they came from a cow. One video took a deep look into where each piece comes from, thanks to help from a skilled butcher.
[Scroll down for video]
The video, posted by Bon Appetit, shows Jason Yang, a butcher at Fleisher’s Craft Butchery, as he breaks down half of a cow.
He shows where each of the cuts you typically find in a butcher shop or local supermarket come from, categorizing each cut into one of four main sections: round, loin, rib, and chuck.
However, the video goes beyond a simple demonstration, taking carefully arranged images and clearly labeling each cut.
Ultimately, anyone who was unfamiliar with the origins of a specific cut can gain a better grasp of where they are located by simply reviewing the pictures.
Watching Yang work is also something to behold, showing the level of skill and craftsmanship required to butcher half a cow into its respective cuts successfully.
He also explains the process of butchering a cow as well as how each piece can be used, its merits, and what cooking techniques are ideal for some of the cuts.