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Steak 101: Secrets from the Butcher

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  • Description

    Tips on ordering, cooking different cuts

  • Duration 3:38
  • Date

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This transcript is automatically generated

And -- that.

All right put him in the locker outside feels like registry doesn't didn't bring his coat and we've got all the -- -- in the locker that would literally is a meat locker we have a whole.

Whole -- being.

Deserving of all sorts of meat and pat -- afraid of the man who knows me more than any other is here it's sheriff's.

Though some tips on what's the best steak what's the worst take the -- way.

And you have to check out his iPad app we're gonna tell you all about it.

I call -- I meet pat good to see this morning as the man behind -- shake shack burger.

And -- traffic jams that -- I'm that are all right so let's talk about what you look for in the perfect.

Absolutely blame my grandfather for that he's been threatening -- since the twenties OK so.

Yeah that's one of the best things -- known for but.

To make this -- we really wanted to bring attention to the different options and a different cuts of beef.

That are out there that the general public don't really get.

We'll start you with a -- oil and most people don't know from a short when we get four different cuts which are new ownership stakes.

-- -- Warehouses.

And the filet.

So here we have one it's fresh breath and then it as you to know in New York City to right -- beat his days in such high demand why.

Because the dry aging process.

Takes a lot of the moisture out of the meat and it's almost they controlled.

Tenders nation of the -- -- so what we do is through.

Two eight something -- -- rotting and if we see a cross section of that.

You could see how it's -- -- still ready inside but if you -- Pushed down -- enemies now it's really really tend but it doesn't lose any of the -- since in the -- So it's still.

It's all know that it -- -- water that would have come out during cooking process anyway I don't wanna ask you my wife is a big fan of the -- but you yes we're here.

Towards the table away from the full weight wise yes.

Police have grade.

But they don't have as much flavor is the New York strip steak on the other side of the T -- okay.

So for a stake in Susie is a -- is probably the lowest on their priority.

So in a filet a part of one of the other pieces of -- like you get another.

Peace and get a quarter yeah -- -- go away yes -- -- the best of both worlds you have the most tender content.

Which of -- is the most tender cut and you can learn and on the -- Comment on the other side you have one of -- flavorful states which is a New York strip -- Or what is this -- through going yes as we move towards the holidays you'll see a lot more standing rib roasts and that's what this is this is an entire rib -- -- a few we weren't cut that.

Into portions we're gonna have tomahawk stakes so it's a really long -- with a rib steak on it if you wanted.

It homeless you would just have what we have here which is the -- by -- for -- real -- -- -- it tells about the brisket and the strip steak and why you like them.

The brisket is the basis of my grandfather's formula for making ground beef.

It's relatively inexpensive content what has the most amazing flavors they go through it.

It's two different cuts of meat separated by a little bit of fat and as you could see.

-- to two different.

Cuts in it.

It's absolutely beautiful and really it's on this what is in -- out but it was gone.

Pat -- Fred is big gap from big gap for me all kind of on iTunes it is outstanding beautiful videos.

Tell you how to cut what you're looking for and and what -- the highlights are if you will of each type of me.

That's and like you guys in.

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