At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.
- 0:00 Introduction 1:02 Chapter 1 - The Loin 1:16 Sirloin Flap 4:16 Picanha 6:30 Top Sirloin/Sirloin Filet 8:42 Chapter 2 - The Chuck 9:08 Teres Major 12:08 Palomilla 13:53 Platanillo 15:17 Conclusion
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