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

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  • Binging with Babish
    Binging with Babish   4 months back

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

    • devin cryer
      devin cryer  4 weeks back

      Binging with Babish there are no butcher shops in my town!!! What do I do!?

    • Nick Pavloff
      Nick Pavloff  1 months back

      Shoulder tenderloin and Denver

    • bluesdjben
      bluesdjben  2 months 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  3 months 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  3 months back

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

  • Uncle Ice
    Uncle Ice  1 days back

    Anyone who has a comment with (nobody:) is such a homo

    • Willeh
      Willeh  3 days back

      completely different names and cuts to australia. rump, blade and scotch filet are my favourite cuts

      • Fin01
        Fin01  4 days back

        Why do people feel the need to play music while someone is talking, please next time lose the music.

        • Clayton Walker
          Clayton Walker  7 days back

          im frimkansas city and i didnt know we had a kc steak, interesting...

          • Shaza .J
            Shaza .J  1 weeks back

            Why does my ribeye turn grey instead of browning when cooking??

            • chris smith
              chris smith  6 days back

              Shaza .J Short answer is moisture. If it has a lot of moisture in the steak and/or in the pan it will steam and cause the meat to grey instead of darken.
              Let it sit out and get to or almost to room temp, after you season it (salt and pepper) prior to cooking. It should have a lot of liquid buildup. Pat it dry and then add to the pan. You may need to start at a higher temperature, as well, cutting it down after obtaining a decent sear on each side. Med-med/high heat.

          • James Ritter
            James Ritter  2 weeks back

            NOOOO! You dont put sauce on a tenderloin! Are you crazy? Maybe, MAYBE, a little salt and pepper or if you're feeling a little frisky, a dash of worcestershire (as in while you're cooking and only a tiny little bit) or garlic. Keep your A1 and and ketchup to yourself.

            • Yolanda Jackson
              Yolanda Jackson  2 weeks back

              Super educational.

              • 2chrono2
                2chrono2  2 weeks back

                I break so many of the cardinal rules of steak, man. I swear. My favourite cut is a nice top sirloin... And I cut it with the grain. I know. It's insane. I'm insane. I know. But top sirloin is already such a tender cut, and I like that extra bit of springy, chewy texture you get when you cut it with the grain instead of against it. I'm also one of those weirdos who's vehemently against sous vide, because I actually like that temperature gradient you get with a pan-roasted medium rare steak, too.


                But at least I don't use steak sauce or overseason my beef, and I've never made a well done hunk of bovine in my life. That's redeeming, right?
                ... Right?

                • paula ferrer
                  paula ferrer  2 weeks back

                  Where's the sirloin cap >:(

                  • Jay Porter
                    Jay Porter  3 weeks back

                    My name is Porter😂

                    • Elizabeth Manion
                      Elizabeth Manion  3 weeks back

                      I'm so excited. Because of this video I'm getting my dad a box of meat for Christmas this year! It feels good buying from a company that is grass-fed, free-range friendly. Thank you for showing us other options!!!

                      • Kenneth Wilson
                        Kenneth Wilson  3 weeks back

                        2:51 MOIST

                        • Jenrose
                          Jenrose  3 weeks back

                          I actually taught our local butcher to cut flat iron correctly a couple years back.

                          • Jenrose
                            Jenrose  3 weeks back

                            Also I've had a lot of grass fed beef and I would literally never call it fishy, not ever. We get ours locally from small producers.

                        • Mike Bircher
                          Mike Bircher  3 weeks back

                          0:26 had me laughing so hard.

                          • Dolphinboi
                            Dolphinboi  4 weeks back

                            "That's beef. Do-doodoo."-Babish

                            • Andrei Mikail Macatangay

                              If you can't find a porter road, fast until you can find one.

                              • Arturo Arambula
                                Arturo Arambula  4 weeks back

                                What about Texas brisket y'all

                                • Markus JP
                                  Markus JP  4 weeks back

                                  Schmoke it

                                  • Sherry Sink
                                    Sherry Sink  4 weeks back

                                    Thanks for such an in-depth look! I've always been a little afraid of the grocery store meat section, not knowing what to choose or how best to cook it, and too shy/embarrassed to ask the butcher.

                                    One of the best steaks I've ever had was a Delmonico. Of course, it also may have been my frame of mind. After a really, really crappy year, I had just moved to a new city and was feeling positive for the first time in a long time, looking forward to change and starting anew. I decided to celebrate that, and took myself out for a steak (something I didn't usually do, because it was expensive and I didn't have much money to my name). That night, all the servers, the bartender, everyone at the restaurant was so friendly and kind, which lifted my mood immediately, and the meal itself tasted f***ing fantastic. Definitely a moment for the memory banks, for sure. So whenever I hear the word Delmonico, I smile.

                                    P.S. It's the first time I felt compelled to call up a restaurant afterward and ask to talk to the manager, just to let them know how much I appreciated the food, the service and the whole experience. I felt they should know. :)  

                                    (Especially because I imagine the manager usually only gets called to hear the crappy stuff, so I really wanted them to hear something glowing.)

                                    • Ancient Sled
                                      Ancient Sled  4 weeks back

                                      The music... no.
                                      Too loud and interferes with the presentation.

                                      • Krystina Lavely
                                        Krystina Lavely  4 weeks back

                                        Watching you with my husband and he said you look and sounds like Ryan Reynolds.

                                        • Noah Johnson
                                          Noah Johnson  4 weeks back

                                          Tri tip is so common in California

                                          • Pikana
                                            Pikana  1 months back

                                            I'm apparently a Sirloin Cap. I felt so weird when I heard that.

                                            • Jacob Code
                                              Jacob Code  1 months back

                                              I like medium-well.

                                              • michel Guevara
                                                michel Guevara  1 months back

                                                my prefered cut is a limouxin bavette

                                                • michel Guevara
                                                  michel Guevara  1 months back

                                                  my prefered cut is a limouxin bavette

                                                  • Alexandra Johnson
                                                    Alexandra Johnson  1 months back

                                                    Can you do one that includes offal? If we are going to kill a whole cow then fewer parts should go to waste :)

                                                    • 48956l
                                                      48956l  1 months back

                                                      Wait your name isn't Babish???? WTF

                                                      • J N
                                                        J N  1 months back

                                                        +1 for flat iron! Such a great cut, I get it on sale for $5/lb. I hope the word doesn't get out, because that stuff is delicious. I guess I'm not really helping my cause here... ah well 🤷‍♂️

                                                        • mistermanji
                                                          mistermanji  1 months back

                                                          What, no footage of cooking one for yourselves at the end?

                                                          • Morgan Childs
                                                            Morgan Childs  1 months back

                                                            The music is too goddamned loud.

                                                            • Ruby Orchid14
                                                              Ruby Orchid14  1 months back

                                                              Y’all talking about how tasty and yummy meat is... 😋 *drooling* Too good... also makes my vegan friends very uncomfortable and I just smile and say “more for me!”

                                                              • Paul Winther
                                                                Paul Winther  1 months back

                                                                I went to Wegmans to get a tri-tip when I was visiting my dad in Syracuse and the Butcher asked "what's that". That was the first time I was glad I moved to Missouri!

                                                                • Jay
                                                                  Jay  1 months back

                                                                  the music in this is seriously excruciating. halfway through and I just don't know if I can go on

                                                                  • Corey Reid
                                                                    Corey Reid  2 months back

                                                                    Somebody watched "Reading Rainbow" as a child. :)


                                                                    "**thud** And that's beef."

                                                                    • BenCu
                                                                      BenCu  2 months back

                                                                      People who dont eat steaks medium rare scare me

                                                                      • Joseph Carrdus
                                                                        Joseph Carrdus  2 months back

                                                                        As a British human let me clear one thing up: wus-ter-sheer sauce

                                                                        • Eesa Khan
                                                                          Eesa Khan  2 months back

                                                                          🥩🐄🐂

                                                                          • stephen belt
                                                                            stephen belt  2 months back

                                                                            That was only 3/4 of a beef they didn't address the round. Top, bottom, eye round muscles and the sirloin tip

                                                                            • HCC LVN
                                                                              HCC LVN  2 months back

                                                                              Not all of us are cavemen. There are people who do prefer their meat cooked.

                                                                              • Solo Markus
                                                                                Solo Markus  2 months back

                                                                                1:37

                                                                                • Solo Markus
                                                                                  Solo Markus  2 months back

                                                                                  1:36 under shtand

                                                                                  • Ikonya Warachi
                                                                                    Ikonya Warachi  2 months back

                                                                                    Can't actually tell one cut from the other

                                                                                    • Joshua Enrique
                                                                                      Joshua Enrique  2 months back

                                                                                      Yo I learned so much

                                                                                      • Morgan Childs
                                                                                        Morgan Childs  2 months back

                                                                                        The music is extraordinarily too loud on this one, Babby. Nobody cares that much about royalty-free stock saxophone solos.

                                                                                        • Sackser7420
                                                                                          Sackser7420  2 months back

                                                                                          I was waiting for the tongue

                                                                                          • Joe Minozzi
                                                                                            Joe Minozzi  2 months back

                                                                                            This guy sounds like Bam Margera