How to Break down Beef
I have often wondered where the various cuts of steak come from on a cow. I know where the Tenderloin and Top Sirloin are located…but where exactly on the animal are the Flat Iron Steak and Mock Tender located? And what is the difference between a Swiss Steak, Flank Steak, and London Broil?! This video takes you through the entire process of buthchering a side of beef in primal cuts, then into sub-primal cuts, and finally into specific cuts of steak. Gregg Rentfrow gives excellent direction both on where the various cuts come from and how to break them down yourself. The index below shows the approximate time that he begins the discussion on each cut of beef.
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