Table of Contents:
How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Video taken from the channel: Bon Appétit
Top Round Know Your Cuts And Learn How To Save Money
Video taken from the channel: The Butcher Shop
Ted the Butcher: Beef Top Round Steak & London Broil Explained!
Video taken from the channel: Ted the Butcher TV
What is a London Broil? Mystery beef cuts identified | Jess Pryles
Video taken from the channel: Jess Pryles
How to cut Beef Top Round London Broil, top round steak, top round roast
Video taken from the channel: The Butcher Block
Every Cut of Beef! (Almost) | Basics with Babish
Video taken from the channel: Binging with Babish
Healthy Recipes: How to Cut London Broil Properly
Video taken from the channel: cookingguide
How to Cut Flank Steak. While recipes may provide the instruction, they don’t always explain “cutting against the grain” well. Certain cuts of meat, like flank steak, skirt steak, brisket, and London broil, have distinct lines.Cutting Against the Grain. Place a food cover over the meat while it cools so that flies don’t land on it. If you don’t have a food cover, use aluminium foil instead.
2. Identify which way the lines in the meat run. If you look carefully at the meat, you will notice that the meat is made up of.Broil on high: Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
Rest before slicing: Let the steak rest for 10 minutes and slice.It’s a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy. Top round London broil is a popular economical beef cut from the round that is best when marinated.In New Jersey, where top round is the preferred cut for London Broil, the ultimate cut of the top round used for london broil is called the “oyster cut.” I need to know how to describe this cut to a San Francisco butcher.
Grill – Broil – Saute. The best of the chuck, the Flatiron steak is the second most tender cut behind the tenderloin. It combines the texture of the Tenderloin with the earthy flavor of the Top Sirloin and is becoming one of the most requested steaks in restaurants across the country.Click to open full screen in new window.
Cuts of Beef Diagram and Infographic. Before we get into the in-depth article on all the most popular beef cuts, here is an overview infographic showing where every cut of beef comes from on the cow, recommended.Best Beef Cuts for Broiling.
Broiling is one of the best ways to prepare beef as it delivers a nice crispy crust while keeping the tenderness of the meat. Strip Stea.Cut “London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.. Preparation. The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in.
For the best result, cut across the grain—rather than with it—by slicing vertically through the lines running across the steak. Then, drizzle your slices with the pan juices before serving. To take your London broil experience to new heights, create an herb butter that will complement your flavorful meat.
Many of them make good roast beef—specifically, the sirloin tip and bottom round. London broil is typically made with top round. Where it is on the cow: The hind leg.
Fat content/marbling: Minimal fat and marbling. How to cook it: Make roast beef with the sirloin tip and bottom round; make London broil with the top round. (Recently, at the.Beef cuts fast cutting skills butcher shop in meat market video. Great meat-cutting skills.
London butchers on the street markets. best cut of beef for jerky, steak cuts ranked, broil.Other Cuts of Beef. Good ol’ ground beef is used as a filling in amazing Meat Pies, then last but not least, a slab of top round London broil stars in a stunning Grilled Beef Salad.Ted the Butcher shows you how to cut a steak from a whole beef top round, and defines the term “London Broil.” Learn more at TedtheButcher.com and follow on Twitter: @Ted_the_Butcher.
The issue is that after “googling” the cut of beef London Broil is-I am onky now realizing that I have never asked my butcher what cut it was and even when buying from a supermarket-never bothered to look at the lable to see what it said other than the sticker or sale ad that said “london Broil” My search says it could also be Flank steak which.
List of related literature:
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| from The Good Housekeeping Cookbook |
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| from Grilling For Dummies |
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| from Mastering the Grill: The Owner’s Manual for Outdoor Cooking |
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| from Professional Cooking for Canadian Chefs |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen |
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| from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence |
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| from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX |
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| from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes |
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| from Korean Cuisine: An Illustrated History |
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| from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
140 comments
I never thought about a porterhouse like that. When I was selling meat, I used to pitch it as a couple’s steak. The man gets the strip side and the lady gets the tenderloin side. People seemed to like that idea.
Different cut of meat but the same method folks. Don’t be so nit picky.
This is really good info and I thank you for explaining about London Broil.
Ya do good.
I like how this is a tutorial as if any one of us is actually gonna do it
Truly beautiful and a celebration of the animal’s life. Great job, Jason.
Anybody else think that the butcher looks a lil like Joaquin Phoenix?
Great video. Lots of good info! Just out of curiosity though, if I wanted to make a LOT of jerky, could I potentially use the entire top round for jerky? Are there any “bad parts” (other than fat and membrane) that shouldn’t be used for that purpose? And what is a fair price/pound to pay for top round in bulk like this. I found it at Cash and Carry for 3.88/pound. Is that a fair price? Thanks!
It looks like you ate Tony Danza. Great video, love your personality and knowledge.
I grew up eating tri-tip sandwiches in California and I could never find it when we moved to Missouri. I had no idea it was so specific to CA, it explains a lot!
Love the content, but the music is a bit loud and distracting. No problem with background music to maybe clean up background noise, but to me it was too much.
This 30 minute video entertained me more than it would for most normal people
Great breakdown of cuts.. really informative…and personally I was digging on the 70’s retro porn soundtrack…
I also enjoy the chuckeye center eye steak it’s the poor man’s ribeye.
Anyone else from California and was super confused when they said tri-tip is hard to find??
Killing a cow in real life gives you 45 steaks
In minecraft you only get 1
Chimchuri sauce is not Mexican. It’s Basque, which is in between Spain and France. Also tacos El pastor is Lebanese.
15:41 right side of the screen, those 3 meats are making a dick. Literal meat
Excellent video, very instructional but the background music it is to loud, which make annoying to see, listen and understand.
Very Professional Nice presentation much appreciated
Well, that’s great and all, but what about the different cuts of human?
And I thought iuse Tobe a butcher learned some new cuts after 40 years, really great job
Watching this video, I just realized how big an actual cow is compared to humans
Babish looks like any kid during a parent teacher conference.
Went shopping for a quick dinner before and they had “ribeye” at jewel with no cap cut at 1/4 inch
One of the best videos that I have ever watched in my entire life.
Haha oops! Babish: Against the grain with this one too? Butcher: Against the grain with all of these, always! Babish: okay, yeah of course, I mean that’s what I’ve always done! Just testing you.
Fantastic vid! Watch whole thing, prob gonna watch couple more times
For every cut of meant
“this is actually one of my fav cuts”
Lol
My family makes a marinated teriyaki steak using tri-tips with soy sauce, ginger, garlic, sesame oil. Cayenne pepper and honey, set for 2-8 hours and grilled. Extremely tasty, not the most tender but great if you want something with a bit of bite.
Human instinct is strong.. I’m watching this man cut up a piece of dead cow, and it’s making me hungry! ��
Thanks for the video.
I bought a piece of meat from the supermarket, labled “Cab Top Round-London Broil”..It looks exactly like the first piece that you cut. The London Broil.
Everything’s in perspective now. lol Thanks again!��
Definitely learned a lot thanks! I’m curious, what is the name of the slow jazz piano and sax backing tracks you used here?
Finaly some clarity! I actually have a few books and they all suggest different cuts as if it where a cut… but now I get it:)
What a great host, super informative, passionate about what he does.. I can’t get enough of this
I will need to figure out the cuts for my own country (Australia) because we cut our beef differently
I, a vegetarian, now knows every cut of beef in a cow. What a productive use of time.
Amazing video! I’ve watched other videos and looked at websites but this explained every cut to a tee and what to do with it and why it works etc. My only question would be, why are some of the “working class cuts” need to be flash grilled and cooked rare and some need to be slow cooked. Ie. Difference between skirt steak and brisket?
Watching these have greatly increased my appreciation of butchers. Butchering is a talent that takes lot of training and skill
Exception to ‘cut across the grain always’ is PICANHA! Cut with the grain to make steaks, cut across the grain to eat. Makes a huge and incredible difference!
Why is it that CA is the only place to really understand tri-tip? Don’t trim heck out of it, either.
Tenderloin as a ‘vehicle for sauce’?? bite your tongue! It’s delicate in flavor, needing only a touch of salt! Anything else, like hollandaise or bacon wrapping, is just heresy and should disqualify you from ever having any!
Please grill a tri tip, serve medium to med rare. Smoking it to 190+ dries it out, not enough collagen in it.
Thank you for the most detailed explanation for the beginner!
Must say, saw the thumbnail and I thought it said ‘Cunts Of Beef’
Which part of it would be the Picanha? (for a Brazilian barbecue)
This video is so informative. Love how this man KNOWS his business. And I love how Babish never interrupts his guests.
Great info……skip the background music next time…..annoying
“Nobody wants a well done skirt steak…” well then, y’all need to come down south to a BBQ.. that well done skirt steak is god tier down here. Plus, when you have that drunk uncle that is cooking, you don’t bother him because for some reason he can throw down with them fajitas!
I think I’m the only dude who found this video by searching. Just got a job at a local meat department
I thought the delmonico was near or within the chuck area.. reference to eater
The top three cuts that I dig the most goes as fallows…����
#1. Hanger Steak
#2. Denver Steak
#3. Flat Iron
Hey bro I liked you video on those types of cut meats can you do a video on chuck eye steak?
As a vegetarian whos been instructed to start eating meat by my doctor, I find this video really helpful. I walk down the meat isle and im just like “what the fuck is this”. And now I know what they look like and how to cook them, thank you. (:
Allergic to beef. Reeeeeally want an episode like this of pork cuts:-D
LOL I LIKE THE PART at 3:36 I AM THE COW WERE IS the chuck roast at thanks i thought it was lower now i know were is at great video
I find that this is one of those videos that I end up watching every couple of months
my keyboard is done for……its full of my slober…… *drool*. How can vegan pass on this God gift of food…? Heck, more for me…and their loss
Hey guys, this isn’t a London Broil. Jeez. It’s super obvious how to cut a flank stank against the grain.
We work the beef so differently in France! Very interesting to see others ways to do it!
So the best kind of cows to eat are female virgins and eunuchs….hmm how medieval
I’m sorry, California DEFINITELY uses mesquite when smoking try-tip. Sure it don’t grow here, but we can buy it and we do haha If you get Tri-Tip in california and it isn’t mesquite smoked you went to the wrong place.
Hey Ted, great video. I want to do a whole top round into beefjerky, how do you figure a should trim it to put in a slicer?
WTF is the weird breathing/wheezing sound in the background noise!!!!!!! STOP IT!!!!!!!! I think it is coming from the music PLEASE NEVER USE THAT SONG AGAIN had me tripping out wondering were it was coming from.
did he just diss the Picanha? GUGA wants to know your location!!!
Excellent video! Your knowledge and passion shows through. After 13 years working in steakhouses, you even taught me something!
I’m honestly wondering how they get more cows if they don’t breed them and if buying them is cost efficient enough to be worth it.
You can tell when someone’s a master because they make it look so easy.
Thank you very much! I shop on a budget and this is immensely helpful:)
I seriously need to stop watching people butchering animals. Otherwise my recommendations will be filled by them.
I learned a lot from this video. The only thing that I got distracted by was some of the music because it was talking over you two.
Here in Atlanta, there will be a sticker on the meat packaging stating “For London Broil”.
I smoked a tri tip for two hours at 225 and it was legit one of the best steaks I’ve ever had.
Start of video: Is the chainmail really necessary? lol
One minute in: Jesus-H, Get this man a bodysuit!
Huh! That makes a lot of sense for a question I did not realize I had. USA here, Massachusetts to be precise. I always wondered why meat at the local store labeled “London Broil” was rarely the same shape….thank you.
While i knew most of this already, i appreciate you posting the video. I cannot tell you how many times folks come into various forums I’m on, and ask for help cooking a London broil. When we ask what the specific cut is, they’ll get frustrated when they insist the cut is a London broil, and we collectively tell them that’s a style of cooking nor a cut at all.
I keep looking at his hands for cuts……Yep, I’m bored. Lmao
This is the most idiotic video, why the hell would you do a london broil video and use a flank steak?
Not a butcher but I cook meat and eat it. This was extremely interesting. Thank you for sharing.
I’m gonna buy myself a full cow, butcher it, and eat it all in one day!
I wish butchery would revive from the lost art it currently is. No joke, I go to my local chain grocer: No beef bones, they don’t even butcher their own stuff, no Teres Major, no flat iron, no flank steak, no hanger steak, so much of the meat has no bone (meaning no marrow either), and the meat is largely butchered very poorly. No English cut for the short ribs either.
Seriously, screw concentrated animal operations. Give me small farms and grass-fed, private ops any day of the week.
I really don’t know how but i can ser that Guy saying
“Ah Would you look at this, j-just look at It look would you look at that”
First time making a steak. I am 70 years old and have mild cerebral palsy, so I’m quite happy that I (almost) successfully did this. I hit a little bit of sinew, so had to get out my boning knife. I’m sure they’ll teach me better when I start cooking school in a bit over a month.
Thanks for the info. Trimming 1 up today for steaks & a roast for Pit Beef.
bro roll your sleeves up or take of that hideous jacket haha
From my days in a butcher shop I had to learn that there can be 20 different names for one cut of/form of (eg roast or what have you) meat.
I have been buying the bigger cuts, saving tons of money by doing so. Not being able to raise my own beef anymore. I am loving your video’s because I can’t always call my retired butcher to come running over to show me. Plus I do alot of cubed steaks as well as top sirloin, so now I have a butcher in my house. Trust me people most of the time you buy meat from your grocery store. There is not a trained butcher in the store. This is an art, that is going on the way side. Always support your local butcher,
thanks so much! I plan to slice my own top round for Jerky and this helped explain things.. And maybe I can start to consider different cuts for jerky too. Super informative, I appreciate my butcher much more now.
Aight so I’ma do my best to trigger everyone that likes anything in the video.
Take everything and blend it together add milk and pineapple juice leave in fridge then cook to well done.
I was taught to take the cap off and use it for lean round stew meat or whatever. But I think however you want to utilize the beef is up to whoever is cutting it so there really is no right or wrong way, except for cleaning ALL the nerves and silver skin/membranes etc. great vid,man.
How long did you work as a meat wrapper to learn how to mess something up that bad? Take the cap of first then and THEN! Watch your angles Ted!!!!! You where off. Need to be 100% against the grain not 80%z
Skirt steak we Mexicans been cooking this for years one of our favorite cuts
When your really happy and you didnt feel how the cows felt…
Not helpful. I didn’t learn anything that I can use. Jess could spend an additional 5 mins suggesting the best or most common cuts to use.
What did you do with all the trimmings you cut off? ‘Looked like you were going to throw them away? I’d think them great to use for broth or stock?
Thanks for the Ryan Farr info
This might be my favorite video on Youtube, it been bookmarked to watch again so I can take notes.
This is just ignorant. Certain parts of the cow are just very mediocre. Doesn’t matter what you do to them. Dudes acting like every morsel of a cow is delectable including the anus. Let me guess I’m not a chef and just don’t know
Thanks for the info, I avoid buying meat from the chain stores, I get my meat from a locally owned grocery store, they will cut it to my specifications, and their meats come fresh from local farms, except for the seafood, since I live in the Midwest.
Now I get why cube steaks always seems to have layers.
I will stop trying to unfold them now.
The music really does not help when i see two manly bearded guys talk about meat.
Not complaining though, gets me in the mood.
I tried to explain this to my Boss,a 40+ yr meat cutting vet and he told me I was an idiot.It’s nice to know that I can reference this vid to make him look bad.I trained in a Union meat shop (Krogers),he worked at the now defunct Big Bear.
Yea, the store I work in, if someone comes in and tries to ask for something but says “I want it for this price” that’s not how it’s gonna work. The prices arent based solely on the meat it’s cut from. Prices include labor time amd such. London broil may be 2.98 this week but cubed steak is still 4.99
Mmmmm, hate to be youtube negative guy, but I came here to learn how to enjoy a London Broil… and nada, zip, zero, nuttin. Oh well, I guess I’ll just stick with my Tri-Tip.
Excellent video. So informative. One question please. How many sides can you do with one sharp knife, how do you know when you have to sharpen the knife and who does your knives? I guess that’s 3 questions. Again, loved this video.
im happy i live in a place where i can get fresh pig, cow, chicken, wild game and other stuff like plant foods, I friggin love my town.
I work in E-commerce for a very large chain of grocery stores…where a customer orders their groceries online and we fulfill their order. This video has helped me immensely. Now when we don’t have the specific cut of meat the customer requests… I now know what to look for, so that I can ask the meat dept to cut it especially for them without sounding like an idiot. (Yes, they should offer & help explain… but they just usually don’t.). Anyway…Thank you so much for explaining this in a clear & concise manner. You just gained a new subscriber!!
There is NOTHING better in an old school red sauce than some good, seared ox tails stewing in a low oven for 12 hours
The problem is, when meat goes on sale in chain grocery stores. The Ad usually specifies sold as roasts or whole cuts only. They will cut them to specific cuts but u will pay full price.
This has been the most easy to understand butcher video I’ve seen!
What about taking off that top cap and cleaning up that nerve in the middle
Shame!you are all applauding the talent of the person instead of protesting the slaughting the cow.
Me: “What about the dung inside the colon there?”
Butcher: “That goes to Burger King and Taco Bell.”
This video made me enthusiastic about becoming or wanting to become a butcher. Thank you, Babish! This video grounded me in a future profession
You took so long explaining what cut of beef is used for London broil that I had three drinks ended up being too drunk to cook
Take a swig of vodka every time he says favorite. I dare you.
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remember guys that thats only half the cow, double that amount of meat for the whole cow
What did he say about the Sweetbreads, “best mumblemumble youve ever had”?
Dude. You’re awesome, I’ve literally been searching for this specific video. Thanks for sharing.
Lol Im actually considering buying a half cow and cut it myself. Its insane how expensive these cuts sell on groceries.
I’m a meat wrapper trying to become an apprentice and this video helped me out so much! I would love if you did more step by step instructions on how to do all of the different cuts, because here on youtube theres none of that
Just looking at the video makes me want to dine out and chuck down a 16oz steak right away but sadly its covid right now:((
Am I the only one who loves his steak well done or medium-well done. Sorry but I don’t need to have my steak look at me and moo at me
awesome vids bro! at 12:59 you shoulda cued up some 70s porn music!
Jason is definitely one of the best butchers in the nation!
I never thought I was so interested watching these guys talking about meat. Now I want to go buy some meat and cook
the way you edite the labeled parts forced me to have to pause and rewind multiple times to see the labeled image…. super annoying
Next time, show us how to get to the beef cheek and some real “nose to tail” cuts.
I should probably go to sleep now, i know its really bad when im here as a vegan
I realize that technically London broil is the method of slicing as it pertains to tougher cuts of meat but honestly no one I know calls anything but a top round cut a London broil. No one calls a flank steak anything but a flank steak and only top round is called London broil or has a sticker that actually says London broil on it at the market.
One thing you failed to mention on a London Broil steak there are no lines to tell you the direction on the grain, so you just hope you’re right.
So glad he’s wearing an apron and a glove!!! A young master!!!
Great video…… but ONLY if grocery stores go along with it. Chances are they will charge a different price for what you want.
“The More You Know” just flashed in front of my eyes. Thank you, Jess.
Very nice! I work at a butcher shop in my town and am currently trying to learn more.. but we call cuts by different names (some) here in Canada so it’s harder for me find good videos I understand
plans after lockdown are to build a nice smoker and buy some lovely cuts! LOVE RED MEAT!
Great video Ted and thank you for the time and education on the top round. I have always been intimidated by this meat in the cooking department. Now I can take this info and the recipes I find on the web to have a better turn out on my cuts.
Top Round is what we use in America and I’ve been cooking and eating London Broil since I was a kid. My father used to cook them on a cast iron grill. I grill mine on charcoal on my Kamado grill when I have the time or on a gas grill if I don’t have the time. My gas grill gets over 600 F so it does a good job.
this is an instructional on how to cut a FLANK steak. Can we get one for a London Broil, please?
Great info… short and sweet. Now a London broil after seasoning and 1 hour marinading.
I don’t know why people shame people, or poke fun at people for eating well done, or those ranges of cookedness for cuts of meat, and the like, because what tastes good for you, and someone else is based on personal opinion, which is so subjective.
So if someone finds a way to make a flavorful cut of meat edible/enjoyable chew/texture wise for themselves, why can’t they eat it however they enjoy it most, and just not ballbust them etc?
I Have to thank you Ted, I watched a bunch of videos. And not trying to knock you, but despite the garage motif of your video, It was absolutely the most informative one. The best information about what I wanted and needed to do with my cut of beef. Thank you good, sir. You helped me make the best roasts and ground beef ever.
I can finally answer questions Costco members might have when it comes to meat, thanks