Every cut of beef explained

One thing I’ve learned from sous vide cooking: I have no clue where any cuts of meat come from. Luckily, Bon Appétit comes to the rescue with this informative video on butchering half a cow. From now on you won’t stare blankly when a recipe asks for a bottom round roast beef, right?

Jason Yang, butcher at Fleishers Craft Butchery, breaks down a side of beef into all the cuts you could see at your local butcher shop:


Bottom round roast beef
Eye round roast beef
Sirloin tip steak
London broil steak
Shank (osso buco)


Sirloin steak
Tenderloin steak
Flank steak
Filet mignon
New York strip steak


Skirt steak
Ribeye steak


Ranch steak
Denver steak
Chuck steak or roast
Flat iron steak


  • Guy naively wrote his master's thesis on the subject of authenticity and in doing so unwittingly doomed himself to life as a hipster. Now he writes about the eternal struggle to find the purest expressions of heritage and craftsmanship in products, and the burning hole in his wallet.

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