Choosing the Best Cuts of Beef
- you want to take a smell of it? smell my beef. (laughing) - say no and now i know. (lighthearted music) - i'm here with tin vuong, hermosa beach, california, steak & whisky, today we're going to talk a little steak. - you're saying us damn hipsters
don't know our cuts of steak whatsoever, so you're going to teachus a little bit today. - well i'm gonna hipsterizesteak for you today. - oh good. - um, a little education on beef. - yeah let's start with thisbig bastard right there. - this big bastard is adry-aged tomahawk rib. it is the rib cut from end to end. when you get a big tomahawk like this,
you have what we calla rib cap right here. the rib cap has a lot of fat and has more flavor for me on this end but you do get a lot of meat, probably a good 42 ounces ofgood ole omaha usa grade beef. it actually started offprobably at 56 ounces but during the dry-agingprocess lost about 20 to 30 percent of it's water weight, to get that really meaty
and fragrant beef. - [jeremy] and do you usually serve that with a sauce or something? - i like to eat drysteak just with good salt and good pepper that's it. this is a short loin, short loin consists of astrip steak and a filet. so the strip steak wouldbe called a new york. a lot of people callthis kansas city steak.
- so kansas city and new york are-- - [tin] virtually the same. - virtually the same, okay. - but it is also a bone-in toowhat makes it a kansas city. or they call it a bone-in new york. the thing that makes it asteak more of a kansas city that has probably aboutan inch and a half. for the filet, filetpeople think that you know it's buttery, that's why people get it
and it's low in fat andit cooks really fast. so if you're looking for something leaner, that's more buttery i would use a filet. my favorite cut of thesteak is a porterhouse. if i want a really justmeat potatoes steak, nothing else, this is the bad boy. to get a true porterhouse, you need a filet that is one and a halfinch to two inch diameter, with the bone intact, t-bone,with the new york strip.
anything that's about thatone and a half inch shorter on the filet would be called a t-bone. this is a bad boy of steaks. this is a true 100 hundredpercent japanese wagyu. this is a full rib-eye without the bone so basically it is the same as this. notice the difference between omaha steak and a true japanese black wagyu. - [jeremy] yeah okay.
- this is the miyazaki wagyu. miyazaki is actually the province of state in japan that it's grown in and this is where i thinkthe best comes from. - how much is this thing right here cost, this big brick? - a lot of subscriptions to playboy. this is probably, thisone is probably worth about three grand.
- okay. - this is one, it's likea pure bred of a cow, one specific cow thathas never been crossbred. i mean you can totallytell the color difference and marbling it's amazingly different between the two. - yeah, what are they feeding them? - it's mostly corn fed and rice straws, and the myth is you know,japanese women rubbing beer on it
but that's not real, every farm has the wayof feeding their cows, and it's whatever the farmer feels the best for that particular cow. - and so when it comes to this, you're just serving it in like small because it is just so rich that-- - [tin] it is way rich. - you don't want a huge thingof, well you may want that
but it's like it's gonnabe tough to get through. - and a (bleeped out) heart attack. but it's (bleeped out) delicious, i'm not gonna lie to you. i wouldn't even mess with it. like i would never marinatethese steaks at all, at all. it's such a perfectexpensive wonderful product and you're gonna (bleeped out) up with your cheffing it too much you know.
- well i appreciate you taking the time to walk us all through this, it's gonna be easier for meto go back into the restaurant really know what i'm talking about and not have the chefs in the back just absolutely hating you and talking shit about you, so-- - that never happens. - it never happens, no.
