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:
- ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
- LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
- RIB: skirt steak, ribeye steak
- CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
Interesting post @igster upvote.greets
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Always happy to share quality content. Who knows, I might some day need this piece of valuable knowledge myself also.
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Quality content is important well then you will be successful here.
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Those are kind words. I hope the same for you!
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Thank you @igster
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