Victor Albisu: Hi, my name is Victor Albisu. I am the Chef de Cuisine here at BLT Steak in Washington, DC. Today, we will be discussing beef basics. In the videos to follow, we will be discussing different primal cuts of meat, different grades of beef and actual different steaks. We have our beef tenderloin, our porterhouse, three different versions of the New York strip, Rib eye, skirt steak and a hanger steak. As far as tools and materials are concerned all you need is a good quality piece of meat and willingness and an interest to learn. Safety is always a great concern so make sure that when you are handling not just beef but any meat, you are pulling it right out of the refrigerator on to a clean surface area and are handling it properly, no cross-contamination or any of that. Now a little bit on my background. I grew up in the butcher shop. This is a subject that I know a great deal about. I learnt from Argentinean butchers which in Argentina, the beef culture is like the wine culture of France. So when they were talking about beef and talking about different cuts, it's a passion more than just a profession. Throughout the videos to come you will be able to distinguish between different cuts of meat and you will be able to learn what it is that you like and what it is like that you look for when shopping and wanting to cook your own food at home.
So let's get started.