Every Cut of Beef! (Almost) | Basics with Babish

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  • Published: 08 August 2019
  • I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!
    http://bit.ly/porterroadbwb

    Some beef cuts and recommended methods:
    Chuck Roast: Grind, roast, or stew
    Denver Steak: Sear or grill over high heat, serve rare
    English Cut Short Ribs: Slow cook or smoke
    Bone-In Ribeye: Grill or pan-sear, serve rare to medium rare
    Tenderloin: Super tender, serve rare with a flavorful sauce
    Strip Steak: Grill or pan-sear, serve rare to medium rare
    Flank Steak: Great for marination and quick Sear, serve rare to medium-rare
    Tri-Tip: Great for smoking or slow cooking
    Sirloin: Lean and flavorful Cut, serve rare to medium rare
    Shank: Mostly for Ossobuco, but great for all stews, try in pot au feu

    Preorder the official Binging with Babish Cookbook today!
    https://www.bingingwithbabish.com/cookbook
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Comments • 3 455

  • Binging with Babish
    Binging with Babish   2 months back

    Did y'all find any new cuts you're excited to try?

    • bluesdjben
      bluesdjben  3 weeks back

      I live in Southern California, so definitely had to try the tri tip. Just put one in the crock pot to marinate in some homemade barbecue sauce. Had some tri tip at an LA place that was just so-so, but looking forward to making a day trip up to Santa Maria sometime to get the good stuff.

    • islandgirltoo
      islandgirltoo  4 weeks back

      Just an old school steak lover who appreciates seeing someone knowing how to actually cut the sirloin properly . . . we always called it the "baseball cut" but it's so hard to find now . . . even in top end steak houses.

    • luminal Aztec
      luminal Aztec  2 months back

      I'm a little sad y'all didn't mention the beef cheek! That's my favorite part of the cow.

    • Sarah
      Sarah  2 months back

      Denver steak! But now I really want some brisket.

    • D-Draven
      D-Draven  2 months back

      No tongue ?

  • Judy Huffman
    Judy Huffman  1 days back

    WOw Thank you great info

    • Amelia Davidson
      Amelia Davidson  2 days back

      Always glad to have tips on cooking beef! Very informative episode! Thank you!

      • Clowder Seeker
        Clowder Seeker  3 days back

        Bill the butcher's steak. I wanna watch you to cook and eat like him.

        • Ryan Morris
          Ryan Morris  3 days back

          Being born in California, I thought everybody was familiar with tri-tip.

          • Michael Scanlan
            Michael Scanlan  5 days back

            Actually the most common way we do Tri tip in california, atleast on the central coast, is cooked on an open fire grill over oak. Not smoking or slow cooking.

            • wasonceme S.
              wasonceme S.  5 days back

              is it weird this video makes me want to be a vegetarian?

              • LinkHeichou
                LinkHeichou  6 days back

                "what the hell is this?"

                "it's a bunch of beef! :)"

                ":) _kill me now_"

                • Anthony Casper
                  Anthony Casper  7 days back

                  Brisket

                  • TrucksNTracks
                    TrucksNTracks  7 days back

                    Nobody:
                    Andrew: That's my favorite cut

                    • cmg2491
                      cmg2491  1 weeks back

                      I'm a butcher in California and there is no truer statement than at 16:49. I can't tell you how many times people have come in and asked for a flank steak because of a cooking show haha

                      • Thomas Lee
                        Thomas Lee  1 weeks back

                        The music in this segment had me moving. Flatiron's a beaut.

                        • Shadow KageD
                          Shadow KageD  1 weeks back

                          This was insanely interesting. Tons of useful information !!!loved it

                          • Tyler Yescavage
                            Tyler Yescavage  2 weeks back

                            had the chance to call this beef with babish n u didn’t take it

                            • *Kuidaore*
                              *Kuidaore*  2 weeks back

                              Babish heart this comment if you can see it.

                              • Brody Gates
                                Brody Gates  2 weeks back

                                Blah blah blah originates from papayum which I’m sure you can guess what fruit is from. Babish: oh yeah pineapple. Babish, cmon man 😂😂😂

                                • Dakota Berry
                                  Dakota Berry  2 weeks back

                                  Is this a Bearded Ryan Reynolds?

                                  • John Lane
                                    John Lane  2 weeks back

                                    An ox is a steer. Ox is a job.

                                    • xengineer24
                                      xengineer24  2 weeks back

                                      These guys sure do love to trash well done meat. Never understood that tbh

                                      • Labradoorr
                                        Labradoorr  4 days back

                                        Frank Kolton lmao how do you get your steak down then

                                      • Frank Kolton
                                        Frank Kolton  2 weeks back

                                        For very good reason, well done steaks are terrible dry, very tough, and lack flavor. People who want their steaks done well are just wasting their money, they might as well have an overcooked hamburger. Chef's at fine steak houses love the occasional oddball that orders a well done steak, because they can use up there worst, toughest steaks and the customer will never even realize it. Example - The last 2 inches of the strip loin (or with the bone known as the porterhouse), where it meets the sirloin, is the worst part of the strip because a heavy strip of connective tissue runs through it, that would go to someone who ordered a well done strip.

                                    • Sebastian Nicholas
                                      Sebastian Nicholas  2 weeks back

                                      I freaking love this guy. Makes me want to learn butchery

                                      • Said Chammas
                                        Said Chammas  3 weeks back

                                        Cut picanha with the grain

                                        • Aryanna Simone
                                          Aryanna Simone  3 weeks back

                                          Why does he look like Zane hijazi

                                          • Matt Martens
                                            Matt Martens  4 weeks back

                                            This was an awesome video. Be cool to see a venison version!

                                            • ChanZilla
                                              ChanZilla  4 weeks back

                                              DO MEET THE SANDVICH!!!!

                                              • The Rockstar Farmer
                                                The Rockstar Farmer  4 weeks back

                                                I think I'll stick to cosco... $90 for a brisket is a bit ridiculous.

                                                • Chimp Scape
                                                  Chimp Scape  4 weeks back

                                                  I'd cook all those cuts to well done just to piss off all the whingebags that can't handle other people preferring fully cooked steak. Maybe learn to cook properly if you find well done steak to be dry, tasteless ect. I've had them all from blue to well done and I vastly prefer well done any day. I'm cool with people eating it however they want but you *dare* tell me my personal preferences are wasteful, you treacherous little worms!

                                                  • Worldwave
                                                    Worldwave  4 weeks back

                                                    I'm 5 minutes in and this butcher's passion for his work and good meat is blowing my mind, haha. We need more passionate people like him doing the things they love doing!

                                                    • calynmjordan
                                                      calynmjordan  4 weeks back

                                                      Just started my meat cutting apprenticeship and this helped me a lot babish thank you

                                                      • Marie Davidson
                                                        Marie Davidson  1 months back

                                                        he pronounced Worcestershire sauce without hesitation!

                                                        • The Holy Lizard
                                                          The Holy Lizard  1 months back

                                                          NGL i really wanted to see him put his whole finger through it

                                                          • Shoggo
                                                            Shoggo  1 months back

                                                            Man this guy talks like someone who’s gotten INTIMATE with his cuts.

                                                            • verdatum
                                                              verdatum  1 months back

                                                              I order the porterhouse because the restaurant price of a strip-steak and a tenderloin combined is much higher than the price of a porterhouse. I order it rare, and as a result, it's usually not that bad. Some places don't sear it enough. Other places screw up and overcook the tenderloin. But when that happens, I complain, and I get a refund. If I was cooking at home, I'd treat it as two separate steaks, cook them as I wanted, and nom them delightfully.

                                                              • Sarfire Rosery Blaze
                                                                Sarfire Rosery Blaze  1 months back

                                                                So are cows cuts close to pig cuts? We ended up buthering a whole pig for Garde Manger, it was pretty fun.

                                                                • Khalia Jones
                                                                  Khalia Jones  1 months back

                                                                  Wow, great representation of Porter Road, his attitude, knowledge and overall passion shines through and makes me sure that they are serving the best to consumers.

                                                                  • Falcon Elaris
                                                                    Falcon Elaris  1 months back

                                                                    PLEASE PLEASE do an episode on tongue, heart, cheek, kidney, liver and tripe. They are delicious. (Except for the tripe... Don't know why people like that...)

                                                                    • Diener94
                                                                      Diener94  1 months back

                                                                      Such an informative video

                                                                      • Jay K.
                                                                        Jay K.  1 months back

                                                                        0:25 I’m fuckin dead

                                                                        • Jeff Schnuit
                                                                          Jeff Schnuit  1 months back

                                                                          I can get a good look at a tbone if I stuck my head up a cow's ass but I'd rather take Babish's word on it

                                                                          • Pro Pro
                                                                            Pro Pro  1 months back

                                                                            This man knows a fk ton!!

                                                                            • Chelsea
                                                                              Chelsea  1 months back

                                                                              Oxtail is great for Kare-kare! Ah, man... I just had dinner but I'm hungry again. 😔

                                                                              • Eduardo Rodriguez
                                                                                Eduardo Rodriguez  1 months back

                                                                                That guy really doesn’t know how to pronounce worcestershire correctly like babish does

                                                                                • Logan M
                                                                                  Logan M  1 months back

                                                                                  Now throw it into a burrito

                                                                                  • James Baugh
                                                                                    James Baugh  1 months back

                                                                                    Absolutely rock hard this entire video

                                                                                    • Will_Douglas00
                                                                                      Will_Douglas00  1 months back

                                                                                      Honestly thought he was gonna grab his ass at the end of that little maneuver at 6:51

                                                                                      • R3fug33
                                                                                        R3fug33  1 months back

                                                                                        This video didn't show up in my feed and I'm only just seeing it now... Thanks YouTube.

                                                                                        • Rock Dog
                                                                                          Rock Dog  1 months back

                                                                                          I've been enjoying tri-tips for years. Always a favorite on the grill. I find them to be second only to rib-eye steaks (which blow t-bones and NY strips right outta the water).

                                                                                          • Trican Productions
                                                                                            Trican Productions  1 months back

                                                                                            How about a Babish basic burger

                                                                                            • acemannw
                                                                                              acemannw  1 months back

                                                                                              Great except for the music