Primal Cuts of Meat

    Published: 06-16-2009
    Views: 34,238
    Chef Victor Albisu discusses primal cuts of meat.

    Victor Albisu: Hi, I am Victor Albisu, Chef de Cuisine at BLT Steak here in Downtown Washington, DC. Today, we are talking about the basics of beef. Now referring to the Angus Beef Chart here we show the different primal cuts of meat from a Black Angus Steer. First you see the Chuck, the Rib, the Short Loin, the Sirloin, Brisket, Fore Shank, Short Rib and Flank. There is also the Round. I know I want to do that quickly, but we will be referring to that in videos to come. The chuck, we reserve generally for ground meat like burgers and things of that nature. Also, the rib is more for the rib eye obviously, bone in or off. The short loin and the sirloin, they interact the cuts that we use here because the tenderloin goes from the short loin to the sirloin. We use porterhouses which use New York strips and tenderloins and we use double cut New York strips which all come from the short loin. The short plate has a lot of use for us too considering that we use hanger steaks and skirt steaks from that. In our next segment, we will be talking about beef grades.