Steak
A steak is a cut of meat sliced perpendicular to the muscle fibers, potentially including a bone. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger s...
Steak - Wikipedia
DRY AGED 400 DAY OLD BEEF
Subscribe to my channel: http://www.youtube.com/foodbusker Links to the videos: Follow me on Twitter http://www.twitter.com/FoodBusker Instagram http://www.instagram.com/foodbusker Facebook https:/...
Pat LaFrieda Demonstrates How Meat is Graded and What to Look for When Choosing USDA Meat
Sign up for Pat LaFrieda's entire class on Skillshare: http://skl.sh/yt-patlafrieda Pat LaFrieda Jr. was dubbed the magician of meat by New York Magazine. He is a third-generation butcher and the CE...
Want a 45-day aged steak in only 48 hours?
Want a 45-day aged steak in only 48 hours? Here's a delicious look at how to do it (with science!):
How to Order and Eat Steak the Right Way
What's the best way to dine at a modern steakhouse? Is there a perfect temperature you should be asking for? Bowery Meat Co. Executive chef and owner Josh Capon shows us the right way to carve up a ju...
Rare Kobe Beef in Tokyo - Japanese Food Teppanyaki
Highest grade Kobe Beef (A5) in Tokyo, Japan. Side dishes: tiger shrimp, scallops, fish and vegetables. - Skillful/smooth chef, nice scenery, rare and unrested Kobe Wagyu beef.
$230 Steak Dinner in Tokyo - Akita Beef Teppanyaki
Akita Beef Tenderloin, Akita Komachi rice, vegetables grilled and soaked, miso soup, pickles, Akita Beef Sukiyaki and Dorayaki in Tokyo (Ginza), Japan
What's That Red Juice In Your Steak? (Hint: It Isn't Blood)
Meat lovers swear by juicy medium rare steaks. Others find the "bloodiness" unappetizing and opt for well-done instead. This is the worst thing a human ...
How To Butcher An Entire Cow: Every Cut Of Meat Explained
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 Y...
The Ultimate Prime Rib Is Cooked In 90-Day Aged Beef Fat
Professional carnivore Nick Solares visits Mu Ramen in Long Island City, where Chef Joshua Smookler helps him combine those joys with a 200 day dry-aged prime rib slow cooked in a giant vat of rendere...
How Long Should Steak Be Dry Aged?
This week on The Meat Show, host and professional carnivore Nick Solares heads to Knife, chef John Tesar’s upscale Dallas steakhouse, to sample dry aged stea...
Begin Japanology - Wagyu Beef
Wagyu (和牛 "Japanese cow") is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a hig...
Cutting 100-Day-Old, Dry-Aged Ribeye Steak
The excellent butchers at Toronto's Cheese Boutique, cutting up a rib-eye that has been dry-aging for over 100 days.
$11 Steak Vs. $306 Steak
"It tastes like pure luxury."
How America’s Best Steakhouse Chooses Its Meat
When it comes to selecting the beef for the best steaks in the city, not any steer will do. Watch as professional carnivore Nick Solares rides along with Jod...
The Best Way to Cook a Steak. Period.
Packed with flavor. Predictably perfect. No babysitting required. Make this life-changing steak tonight...
Poor Man's Filet Mignon
Jack Scalfani shows you how to make a cheap steak taste delicious
Beefsteak
A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly,...
Beefsteak - Wikipedia
Steakhouse
A steakhouse, steak house, or chophouse is a restaurant that specializes in beef steaks and other individual portions of meat, known as chops. Usually, these steaks are made to order and are served w...
Steakhouse - Wikipedia
Cuts of beef
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The t...
Cuts of beef - Wikipedia
Beef shank
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).Due to the constant use of this m...
Beef shank - Wikipedia
Rib eye steak
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mos...
Rib eye steak - Wikipedia
The Perfect Steak on Vimeo
Master the art of the perfect steak ...
Hanger steak
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometim...
Hanger steak - Wikipedia
Moishes Steakhouse
Moishes Steakhouse is one of the oldest and most respected restaurants in Montreal, Canada. Founded in 1938 by Moishe Lighter,it was initially called "Romanian Paradise." Legend has it that Lighter, a...
Spare ribs
Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They a...
Spare ribs - Wikipedia
How to Not Fuck Up a Steak, with Chef Marc Forgione
Chef Marc Forgione’s tomahawk steak is second to none. Now he shares tips and tricks for cooking the best steak you’ll ever eat...
Entrecôte
In French, the word entrecôte ([ɑ̃.tʁə.kot]) denotes a premium cut of beef used for steaks.A traditional entrecôte comes from the rib area of the carcass, corresponding to the steaks known in differen...
Entrecôte - Wikipedia
Cardiff Crack
'Cardiff Crack is a local slang term for a Burgundy Pepper Tri Tip offered by Seaside Market in Cardiff by the Sea, California, USA. It is a USDA Choice tri tip that is trimmed, marinated, and infuse...
Cardiff Crack - Wikipedia