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“Yes, Chef” Hat in Green
$30.00
If it took the third season of The Bear to remind you that you need this hat, we’ve got you covered. Here’s the “Yes, Chef” hat you know and love, but in green. Material: 100% cotton twill.Adjustable fit.
“Yes, Chef” Hat
$30.00
For your friend who keeps swiping right on Sexually Competent Dirtbag Line Cooks (yes, it’s a type) ever since watching The Bear.
The Olive Wrapping Paper
Limited stock
The proper way to wrap a gift for the dirty martini enthusiast in your life. Details: 30” x 72”. Printed using GreenGuard UL-certified inks, with satin finish, and assembled in the U.S. Rolled and wrapped in plastic.
The Chile Pepper Wrapping Paper
$26.00
The spiciest way to wrap a gift for the chile lover in your life. Details: 30” x 72”. Printed using GreenGuard UL-certified inks, with satin finish, and assembled in the U.S. Rolled and wrapped in plastic.
The Eggplant Shirt L
Limited stock
She’s summery. She makes a big statement. And she goes great with melted mozzarella. Get it for your friend who simply cannot resist the . GOTS Certified Organic Cotton Material: 100% American Grown SUPIMA Cotton
The Tomato Notebook
$40.00
Not ready to part with summer produce? Us neither. So we put one of our favorite summer darlings (a big, juicy tomato) on a notebook. Made by Papier, includes 96 leaves (192 sides) of blank paper.
These chapters are auto-generated

Intro

0:00

OYSTER STEAK

0:34

AITCH BONE

0:49

FEMUR BONE

2:03

EYE ROUND

2:37

HEEL

2:49

BOTTOM ROUND

2:59

KNUCKLE: SIRLOIN TIP STEAKS

4:24

ROAST BEEF

4:36

TOP ROUND LONDON BROIL

5:00

FLANK

5:27

SUET

6:23

TENDERLOIN

6:38

PSOAS MINOR

7:05

BALL TIP

7:47

TRI-TIP

7:52

STRIP LOIN NEW YORK STRIP STEAK

8:15

TOP SIRLOIN TOP SIRLOIN STEAKS

8:43

OUTSIDE SKIRT

9:20

SHORT RIB PLATE & RIB

10:01

NAVEL

10:26

INSIDE SKIRT

10:45

RIBEYE STEAKS

11:18

CHUCK AND NECK

11:50

CHUCK RIB PLATE

12:20

BRISKET

12:49

FORESHANK

13:23

TERES MAJOR

13:42

UNDERBLADE

14:06

FLAT IRON STEAK

14:40

MOCK TENDER

15:08

DEBONING: CHUCK

15:56

CHUCK NECK ROAST

16:08

CHUCK: CHUCK RIBEYES

16:30

CHUCK EYE

16:44

DENVER STEAKS

16:50

ROUND SHANK

17:06
How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
203KLikes
15,728,623Views
2017May 17
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through: 1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak 3. RIB: skirt steak, ribeye steak 4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_sour... Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! http://bit.ly/2n0gbmu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit Special thanks to Fleishers Craft Butchery.

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Bon Appétit

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