Butchering a Whole Cow and Tasting Every Part transcript

Two chefs, one butcher, and half a cow. We're going to take apart every piece of this cow and put each cut to the test. Is it worth sticking to the popular cuts, or are there some secret stakes worth celebrating? This is half a cow. We're going to break down every cut and see how it tastes. We're here with Glenn from Rare Breed Meat Company. And this cow here is an Angus beef and it's from Essex. And we are going to start by splitting it in half and then we're going to start ripping it apart.

I'm very curious about how this is done. So, I'm going to uh shadow Glenn >> like a hawk. >> Okay. >> And watch his skill. >> 16 years experience. This man, what this man doesn't know about beef isn't worth knowing. >> Right. Where would you Where would you normally start then, boss? What do you >> So, I'm going to start I'm going to split. So, we got the high quarter and the four quarter. >> Yeah. >> Yeah. We're going to go three ribs in and then that's where we split the high quarter and the four quarter.

We're going to sore in between here. >> Going to join it up. And then that's where you got two separate muscles. Ah, the butt. >> Cool. So, we've got our four quarter here. So, we're going to start top to tail. So, first cut is going to be what? Cheer. We're going to do the shin. Shin first. Awesome. So, to make this a fair test, what we're going to do is we're going to cook it all over charcoal. It's medium rare. We're going to let it rest for a good amount of time and then we're going to taste it.

See if we find any secret cuts that we've never heard of before. Do you reckon this is going to taste any good? >> I think it's going to be tough. So what I'm looking for here is I'm just looking for a looking for the joint. Is it a ball joint? Yeah. >> Uh sort of. >> This is normally typically you'll have your shin would be like the ultra ultra premium for brazing stakes. So obviously the theory being the more work a muscle does the tougher it is.

The shin is obviously doing basically always always in operation. So if you go from fillet, which is probably the least operative muscle, all the way down to shin, which is the toughest, that's traditionally why no one cooks this medium rare. >> So that there's a four quarter shin. >> So within that shin, I mean, that's all pretty much the same cut, right? There's not >> Yeah, there's no no different muscles in there. >> The reason I think this is going to be pretty bad is there's a lot of different connective >> tissues, but also like lots of different muscles running against >> cook it right, chef.

Yeah, lot of pressure. >> Yeah, I'm not I'm good, but I'm not that good. You know, I'm not a miracle worker. >> That's a Flintstone bone. Look at that bad boy. >> Right. So Glenn has deboned our beautiful four quarter shank. You called it >> four quarter shin. >> Four. Four quarter shin. So obviously you got you got front shanks and back shanks. So we're just now going to cut this into a trim this up into a nice sort of steak that we're going to give a go.

So we call this seam butchering out where we remove the individual muscles. Obviously on a shin it's trickier because there's so many muscles. >> [ __ ] hell. There's not going to be anything left by the time you keep going. What are you doing? >> Trying to get these [ __ ] cities out. >> Right. There we go. Just lay it on our grill. We're going to cook them all to medium rare. >> Top shave. What do you reckon? Pretty rough.

I say it's bordering on inedible. It's quite awfully flavor. >> You know, I It's actually disgusting. >> No, I'm still chewing it. So, >> I actually don't even like the flavor. It's quite awfully like >> Yeah, it's quite bloody. I think brazed would that would be perfect. >> Delicious brazed in a nice pie. >> Yeah. Pretty inedible. >> So, next up, we're going to start with the neck and claw. I've never heard of this before, so I'm intrigued to see what it looks like. >> Yeah.

So, >> what we're looking for is a ball joint just in here. >> So, that's basically like the shoulder blade really. >> Yeah, that's exactly what that lean onto. >> So, that there. >> All right. Cool. So, we got two for the price of one here. So we've got the quad which is effectively the collarbone and then we've also got which we've taken off in in one go is the neck. So that's like effectively what your scrag would be.

Right. So scragger beef. So it's meant to be characteristically really tough, really dry. You know, we were just saying like mostly this is what you'd use for brazing steaks for pies and all and mints basically which is quite a lot. You get quite a lot of that out of a whole cow. You never know. We'll see how it cooks up. Going market rate for a cow is about six to seven pound a kilo. Sort of 900 quid do for this for this for this half a side. >> It's actually not that bad. >> It's not.

Imagine how like if you were feeding the family. >> I spent 150 quid at Tesco every week. Look at that. Looks nice. >> Nice marble, isn't it? >> A nice little steak from the collarbone. >> Claude. Yeah. >> Claude. Thank you, chef. >> Thank you, chef. It feels tough. >> Does it? Here you go, boys. Bottoms up. >> Bad work. >> It's not that bad. There's not even that much of a chew to it either. There is a chew, but >> pretty bad.

But compared to the shin, it's good. >> Right. Next up, we're going to go in for our neck steak on lamb. Like neck of lamb is it's really popular at the moment. No. Is it Is it similar in beef like >> um not really? No. It's got more senu through it. So where it's grown older and it's bigger, it's got a lot more senus through it. So which is why it needs a lot longer to cook. >> Effectively, you've taken out all of the what's that? top of the top of the neck >> predominantly.

Like I say, it's used for stews and things like that. So, you wouldn't tend to break it down in this sort of format, you know. >> A lovely little neck fillet. That's quite nice, doesn't it? >> First for me. >> It feels really tough. >> That in a sandwich. Look at that. >> Yeah, it doesn't work. >> A big sandwich. >> Looks can be deceiving. >> It's better than the shin. >> It's interesting that it's got that proper livery flavor, but it's pretty bad.

It's bad for different reasons. So the next stage I do is I'm going to take a five B five bone rib. >> And this is what chefs love the most. So this is the ribe eyee. Uh what we're going to the the four rib as you call it. >> So many names. Yeah. In every country four rib, prime rib. >> So what we're looking for in a in a good ribeye is a good marbling of fat all the way through. And then also like there's different muscles that make up the for rib. >> Now that is a s chef.

Look at that bad boy. >> Yeah. >> Obviously, we got the brisket, which is here. We can cut it shorter so we get better short ribs, like you say. >> Yeah. >> Um, and then underneath here, we got our chuck. We've also got our blade. And we got the LMC. >> Nice. All right. Cool. So, where where would you split it next? Take the brisket off. >> Yeah. So, take the brisket off. Maybe we could try this part here as a steak, but I don't know. >> Oh, yeah.

Whip it off. That looks nice. >> What is that? >> We'll call it the Glen steak. >> Glen steak. >> So, this steak is one we've uh we're not sure of the name of it. but it sits underneath the bone. So, the underside of the diaphragm uh just above the brisket. So, worth noting obviously with our with our meat prep here, we are we are trimming down our cuts quite considerably to a lot more than people would normally for these cuts, but we're trimming it down to remove a lot of the senue so that they are edible in this format.

A lot of these shoulder steaks you would leave them are less trimmed for the for the purpose they they're intended to. We've just taken off some of the fat, a little bit of the senue, and we're going to cook that up and see what it tastes like. So, brisket flank. Is that what we're going for? >> Brisket flank. Yeah, >> brisket flank. >> I like Glenn. >> The Glen steak looking a little bit shriveled. Worse for worse. >> I think this will be better than that, though. >> It could be better. >> It's got a grain to it. >> It's got It's got a little crispness to it. >> Oh, just crunched when I carved it. >> That's flavor. >> Carve it up. >> It's actually delicious.

Nice and smoky. >> You can do with a bit more like It's actually really nice. >> Super tender. It's >> literally melting the mouth. >> That's good. >> Interesting enough, it's our first steak with fat on it as well. >> Yeah, >> maybe that makes a difference. >> Yeah, >> fat means flavor. The Glen steak. There we go. >> Next part going to take off as a brisket. Do that by just soaring across these bones. >> All these people that are mad into the barbecues want to smoke it.

It does look pretty immense. >> There's our brisket. >> Bone in brisket. >> Used to be underutilized. Now incredibly popular, you know, for barbecuing, smoking, salt beefing. >> So why is it you reckon that they use this so much for sloping? >> Uh just because it's got that sort of grain to it. >> Yeah. You see the the structure of the meat pronounced grain. >> So it's the top of the breast sort of comes from like the front lat.

Boom. There you go. for a brisket. Like obviously meant to be slowcooked. It looks pretty premium. >> Should be good. >> Okay, cool. >> Looks all right. >> Looks quite firm. >> Let's have a go. >> Good flavor. >> Really good flavor. Tough as old boots. >> Yeah, tough as boots. >> Not It's not that bad. >> It's not awful. No, >> it's middle of the range, I think. >> Like you say, it's got really good flavor to it. >> Beautiful flavor.

Texture is a bit strange. >> Yeah. >> So, we're still on the shoulder. We're at the top end. We found another Glen Steak. This was just sitting in on the shoulder here. >> Okay, so we're going for Glen Steak Park two. >> That's look that's looking exactly like uh a beautiful fillet tail. So here we got a new cut world exclusive, the inner shoulder fillet aligm. Oh, it's really disappointing. >> I thought it was going to be great, but it just carving it up.

It's looking very strange. Like two white bits of senior running through it. I'd eat it. >> I don't think it's going to catch on from there. >> We have another what I would class as premium cut. So, this is the Jacob's ladder. Very premium cut. It's actually on our menu at Row. Super super tender when it when it's brazed. I wouldn't call them senu, but this has quite a lot of connective tissue, probably a better word for it running through the inside.

So, I'm not sure how that's going to uh taste when it's when it's um on the rarer side, but we'll give it a go. So, there we have a little uh a pave of meat cut from the Jacob's ladder. >> Nice bit of fat in this one. We've been doing a lot of lean cuts, but this is um >> it's nice to do one with like a little bit of fat fat running through it. It should be delicious. How's it looking, chef? >> It's actually not looking too bad. >> Looks good. >> Yeah, >> it's quite tough to eat. >> Feels like it wants to give you so much, but it's such a good cut when it's cooked properly. >> Yeah.

Oh well. >> D. And next up, we're going for a cut which is I've never heard of before. It's called the leg mutton cut. Meant to resemble a leg of lamb. Basically traditionally used to brazes. >> Yeah. >> Ideal for brazing. Yeah. >> All right. >> That's looking pretty pretty decent. >> Weird, isn't it? >> Not much fat running through. >> All right. There we go. That is our leg mutton cut. Aldi stewing steak. >> Stewing steak. >> Hey, nothing wrong with Aldi.

So, not much fat running through this thing at all. I don't think the grill is going to do it any favors to be quite honest. >> Predictions. It's looking very lean. It's almost a bit like beef jerky. >> This is how the phrase Gandhi's flip-flop was was uh was first originated. >> I actually don't mind it. >> You're sicker >> or like you have like a really bad beef stroenoff. >> Yeah. Yeah. This is canteen food. >> Nothing against cantens.

So left now we got the chuck in here. So where does how do you find the chuck? >> So the chuck is just sits on top of the blade bone. >> Okay. >> Here. And then underneath the blade bone, you've got the feather blade and your bowler, which is where you get your flat irons from on the on the on the feather blade. >> It's mad that we haven't even got to any of the steaks that everyone would know yet. >> And we still have all the best steaks to cut. >> There are so so many different cut.

We have eaten some [ __ ] steaks though. >> So this muscle here is is where we split the rib from the ribeye. And then this where it leads onto the chuck. But next steak we're going to cut up is the chuck eye. So, continuation of the ribeye missile, ribeye muscle leading into the shoulder. Should be similar in sort of texture and flavor, but potentially a little bit little bit tougher as it's further into the shoulder.

So, we're going to cut a nice steak out of this one. >> I'm excited for this. >> I think this is going to be a winner. >> That looks >> It looks similar to a ribeye. >> Obviously, dry age. >> The eye is a lot smaller. >> You can sort of see where the muscles are changing. It's quite interesting to see how it goes. You got that eye was really big. It's now just getting smaller and smaller and smaller. the fat the fat that's run through the middle has got smaller and that connective that tissue around the outside is now grown in in stature. >> Let's cook it up bit tougher.

Right, so that's our chuck eye done. There's >> absolutely no reason this isn't going to be >> completely delicious. Chuck Eey on the grill. Chuck eyee. Choke eye. >> So basically it looks exactly like a ribeye. I'm very much >> It's a bit more open. >> Looking forward to this to be quite honest. It is firmer than a ribeye. >> Yeah, for sure. has similarity. >> I think it plays tricks on you because you're like, "Oh, yeah, it's going to be a ribeye." And then you're like, "Oh, wait, man.

It's tough." >> The eye of the meat is pretty pretty damn good. >> Like, it is tender. >> Nice. >> It be interesting to compare against the riot. >> So, that's the Denver >> or the underblade. >> Yeah. >> Nice. Another steak cut from the shoulder. Looking forward to that one. >> That looks really good. >> It looks like similar texture to the sort of um the brisket, doesn't it? >> Yeah. Yeah. Like longer longer grains.

I'm not going to I'm not going to lie. Doesn't look I've tried dumb steak before. Very little fat, very lean. So, we'll see. Next up, >> Denver. >> Never had it as a Denver steak. No, >> to neither. I don't think we've we've never sold a Denver. >> How would you normally sell this? >> I wouldn't sell it. We just We just do it as a bra. >> Wouldn't feed it to the dogs like >> We had it on our first ever menu and it was good. >> Denver steak tougher boots. >> Yeah.

Not really got that much depth of flavor either. >> No, it's quite wishy-washy. >> No fat going through it either, is there? So, sort you're not getting any f flavor through that. So, >> so next up before we get This is sort of the last sort of lesser known cuts from the shoulder. This is the feather blade. So, we're still in the shoulder. So, this is where we get to get the flat iron from, which I'm super excited to try.

There is a lot of steaks in the shoulder. It's quite impressive. So far, not that many surprises. Claude's been okay. The Glenn's steak is a bit more bit of a Eureka moment. I'm hoping the next ones are going to be a bit more premium. >> So, you peel it off. >> Really? >> Yeah. So, I scored down the side of the blade bone >> and then go underneath the blade bone. >> Yeah. Well, that to be honest, the one thing that I'm actually surprised about is the shin and the claw.

Despite the fact they're very hardworking muscles, they actually tasted very different. And these some of these muscles have got this like very livery flavor. And you don't you take it for granted. You think, "Oh, it's all one cow. It all must have the same flavor." But depending on where it is on the animal, the taste is actually completely different. >> Presume it's the amount of muscle uh blood in the muscles and how how the animals been working.

But super interesting. Anyway, >> so that's either side of the of the shoulder blade. So this one would be this is a bowler. >> Ah, the bowler. >> So this is the steak from the the smaller side of the shoulder blade. >> Has several names, but we're going to go with bowler steak. So it resembles the look of a fillet steak. It's sometimes called a faux fillet as well. >> Oh wow, it does. It looks exactly like a fillet towel. >> Also a bit like a monfish tower. >> You just got this senue coming all the way through the middle. >> Yep.

Cool. Right. Next up, we have our faux fillet >> or bowler steak. >> Wa, look at that. >> That's a proper bit of >> It's got a bit of s that gristle goes all the way through. >> So faux fillet. >> Be interesting to see what happens to that senue as it cooks. So if you went into a restaurant with your Mrs. and you got that as a fillet steak, you wouldn't be Looks about right. >> Not yet. Do you reckon anyone's selling that as fillet? >> I think they'll be brave to do so. >> All right. >> What I'm going to do, I'm going to carve either side of that senue. >> Does look like a P. >> It looks exactly like a fill date. >> Not a bit weird. >> It's like slimy.

Do >> you know what I mean? It's a horrible way to describe something, >> but it's like it's kind of like it's a weird tech. You know what I mean? It's like >> you definitely know that's not a fillet. >> Oh, yeah. I'd be be selling that straight back. >> Yeah. Well, this is the feather blade. So, again, still in the shoulder. Um, and from the feather blade, you get a steak called the flat iron. It's also brilliant for brazing.

The the feather blade. It has a really huge bit of like gristle running through the middle. But when you braze the meat slowly, that gristle jelly. >> Yeah, it turns into like jelly. Um, which is super delicious. You know, another way to utilize it is by cutting it into flat iron steaks, but when you cut it into the steaks, you have to remove the the gristle out of the middle. We have the restaurant group called Flat Iron, which which obviously made the steak very trendy in London, but it's super tender, a little bit awfully in taste and has quite like a dense structure to the meat, almost like a filleting of fish. >> Yeah, just >> that looks epic.

That does actually look really good. So, the next steak here, as we just said, we got the flat iron. So, we're going to cut that up and get it on the grill. We'll choose a nice fatty one. >> So, flat iron. I've cooked this before. >> This should be good. >> Well, I mean, uh, restaurants have built empires on, uh, on this, so should be delicious. That's banging. >> Really good. My favorite so far. >> It's actually exactly what you want from the set.

M >> I can see why they sell so many. >> I think I prefer that to >> or whatever. >> That's banan. >> Best one so far. >> It's got a good depth of flavor. It's a really good texture. >> It's got a chew in a nice way. >> I like the fact it's got a chew. >> Yeah. Yeah. >> The gooka I'm really excited for. >> You love a goose, don't you? On about goose. >> Gooka. Look at it. It's meaty. >> It's got loads of fat. This is going to be the secret winner. >> I'm confident. >> Why do they call it goose steak? >> Butcher slang.

The lads down the chop shop, >> they're saying it looks like a goosey's undercarriage. >> A [ __ ] goose's undercarriage. Really? >> I don't really know what that looks like, but >> what? Yeah. What does a goo? >> Maybe Glenn can enlight. >> Well, I'd say I think it looks like the feathers as well on the back. So, when you when you look at a goose, I've got some some feathers on the back which spike out. >> Yeah, fair enough.

There you go. Chef, look at that. It looks fatter than a Bavar. A little bit more sort of um fat on the top as well. like looks it looks tasty. >> That classic sort of flank meat. >> Looks like nicely dryaged as well. Like nice because of it position. It's like not it sits on the top. It looks um well a which looks lovely. There we have it. Next one. Goose skirt. >> So I'm I'm expecting lay style consistency. >> I'm expecting flat iron crossed with a babet. >> I'm with you on that.

Oh winner. >> That is good. >> That's an absolute winner. It's awfully more awfully it in texture. The flat iron's probably slightly more tender. You think? >> Yeah, definitely. But I like the I like this consistency. I like the that flank consistency. >> The colors up really nicely. Two absolute winners from the four quarter. And we haven't even got to the ribeye yet. >> Stay tuned. So, we're going back to the rib now.

Um so, a five bone rib. Obviously, the Americans might take it to an eight bone rib, but yeah. So, what I'm going to do is I'm going to saw across these ribs here. uh separate the rib from the flank and then take the ribeye off the bone. >> Why does he reckon that chefs like ribeye so much? >> Burger has got a good amount of fat in it. I think general consumers are scared off by fat a little bit whereas I think chefs obviously love fat and it's probably the mo It's the fattiest prime cut, isn't it?

Real realistically where all the flavor is. >> Yeah. >> So this is actually the rib cap and then going down into the ribeye. I actually love ribb cap. I think it's I think it's really really good. Normally rib cap goes into burgers and stuff like that, but um it's actually is a delicious cut. >> So if we left this cut on the bone, you could cut down the sides of the bone and you effectively then you'd have your your ribeye ribeye on the bone.

Cotton debuff prime rib. Many different names for for that same cut. So we're going to cut this into a ribeye steak. But again, cuz you can roll this, right? There's so many different cuts out this one steak. In America, you could have what you have your porter house t-bone obviously be down further down for the sirloin. So effectively we've got a ribeye there. So this is the ribeye like so. And as you can see here on top of the ribeye you have this this bone here which is what plate bone.

Yeah. So on top of the plate bone is the rib cap. So it's a bit tougher. It's covered with all the fat. They obviously it literally sits on top of the ribe eyes. Hence the rib cap. And then underneath you got the ribeye which just rolls out like so. So we can cut that into steaks or as I said if you left it on the bone we would have had cot or prime rib and then this little bit of meat here is just the chain. It's just the top of the top of the ribeye.

So all this meat is perfect for burgers. The rib cap burgers is what we use at Row for our burgers. >> So beautiful. >> Right. So next up the rump cap. >> I've got a feeling this is not going to be tender. You seem very confident about it. I am confident. >> Arguably the toughest we've tried. >> Not that bad. >> It is tough. >> How How can that be so different to a ribeye when it's so close? >> This is the one we've all been waiting for.

The ribeye steak. So, we're going to cut a nice juicy ribeye. As you can see, it's got that beautiful dry-aged color, the fat running through the middle of the steak. So, we've got the longimus dorsia here. We've got the the the eye of the meat running through which is where it gets its name for the ribe eye. It doesn't get much more like cliche steak, does it? >> No, it's perfect. >> That is like steak steak. It's what when you think of steak, that's what you get.

But it's just that fat as well. You when you get you get the you get the tender meat and then you get that really nice juicy melt in the mouth fat. It >> is absolutely delicious. >> But how would you compare it to the other two? We just loved >> the goose. >> Very different flat iron. >> I don't know. I think it I think it's up there with it. >> Yeah. bit more character those two >> attitude. >> I think there is one caveat to that a big juicy 1 kilo ribeye on the bone with a huge crust.

I don't know if you can beat that. >> You know not flat eyes are lovely but it's like as you said it's a steak like a great like lunchtime light steak but when you get that big 1 kilo soul crusted ribeye >> it is in another league I think. So now we're moving on to the hind quarter. On the hind quarter, we've got our top bit here with our silver side and our top side. Moving on to the rump and loin here. Got your rump underneath your s on with your fill it on the inside and on the outside here.

We got our flank which we've got a couple more skirts. So we've got flank skirt and we got our bvette. >> Ah, nice. >> It feels a bit more simple this side. You know, it feels like there's less like this the shoulders all these little things you got to find where this is just simple. You got the loin, you got the fillet, you got the leg. Boom. Nice and simple. >> Yeah. >> Uh, so I'm going to start with the cod fat. And I'm going to come down and I'm going to take this flank off all as one piece. >> Do you know why it's called cod fat? >> I have a feeling >> it's to do with the fact that the old English they used to call the scrotum area the cod >> and that's where the fat is. >> So yeah, I'm going to split it into the top bit and then the rump line.

This is just uh sew it. >> So this is where your kidneys and and that would be. >> So this is where you get your sew it from. So when you're making your sew pudding and stuff like that, this is this is perfect for rendering down using in pastries and stuff like that. >> You got the leg. >> You got the rump and loin. >> That was a flank skirt. >> Oh, that's the flank. >> Yeah. This one here is a bet. Which do you think is going to be nicer? >> I I love the bevette. >> I didn't realize there was so many different ones.

I thought I just thought all flank was bette. >> I imagine it's going to taste all very similar to the goose. >> Yeah. >> You think? >> I hope so. It was delicious. >> True. >> The most important thing that I've learned so far is actually is in the flavor. Texture is a no-brainer, right? If if you if you eat a muscle that's worked harder, it's going to be tougher. But one thing that I've didn't appreciate until now is that like the flavor of the meat that's tougher and done more work is got this like mineraly irony just just not it's not it's not just the texture that means that it's not a good steak.

It's the flavor and the texture. >> I think that'll be really interesting to see when we get to the leg. >> Yeah. Yeah. >> Because literally like is there a more hardworking muscle? I very much doubt it. Right. It's >> I don't know. The neck was probably the hardest working muscle. >> You think the neck >> that was pretty rough as well? >> Yeah. the bette next to cook up. Two separate things. So the bet is would you say what?

It's just a bit thicker. >> Uh yeah, >> but similar area should be very similar in taste, just slightly different areas where they come from. So we'll cut those up very thin. So I'm going to cut this really high heat. We've got our bevette as well. So nice a lot thicker. I've got high hopes for this after how good the goose skirt was. Okay, so this is our flank steak. I'm actually very hopeful for this. I think this is going to be similar to goose, but it's got looks like it's got a bit more fat on there.

Nice fat covering. >> It's actually really The fat's really melty as well. >> The flavor is >> I would say it's up there with the best we've had today. It's got a bit more of a chew to it. >> I was just about to say, >> yeah, slightly more chew, but I wouldn't like >> kind of like it. >> Good chew. Next up, bevette. >> It's a babby bad boy. Obviously just a little bit thicker than the other skirt steaks that we've tried.

You can see in there you've got this this fat running through the entire cut of meat which going to be super delicious. I think it's going to improve the flavor quite a lot considering they're from the same part. It's got so much more tender the than the flank steak and it's I don't know probably got a similar similar flavor. >> Yeah, similar flavor. >> That fat on the inside is nice. It's um the meat the texture of the meat seems a bit closer together. >> Yeah.

Yeah. >> I actually really like that. So this is probably the most premium part. So from a restaurant point of view, we're looking at this and saying we've got our fillet sirloin, the rest of the other cuts that we've used today. Effectively, it's up to us to use those to get the rest of the margin. But if you actually think about it, I would say this small part of this animal is probably makes up 35% of the total revenue you will make from your entire animal.

So it's super important to butcher this properly and get the most out of it. >> No pressure. We're in good hands. That's why I'm not doing it. >> Saddle ret. >> Yeah, this is the saddle here. >> And this will be onto like your best end if you're looking at as like a a lamb. So, really getting in there to make sure the bones are clean, cuz this is obviously the most premium bit. >> What Glenn's taking off here is a whole fillet.

So, you very rarely see this, but it's a really cost effective way to buy fillet of beef. So, the fillet sits across sits basically across the whole middle of the cow. It's on the inside of the diaphragm, so it does little to no work at all. So, it's one of the most tender cuts of beef on the whole carcass. And then Glenn's just trimming off all the fat before what we do what we call lard trimming, where he's going to remove all the sineus off off the top of the on off the top of the fillet.

And now the fillet is sort of broken into three sections. So, at the very top, we have the shadow or so it's like like the head of the fillet. Um, and then at the bottom, you have the fillet tail used as medallions. So obviously in the center here we've got the center cut fillet which is sort of like the most prized area of the fillet where all the premium restaurants would use that to make big fat center cut steaks.

We we buy our fillets like this whole in the restaurant and then we trim them up and all this sort of beautiful fat here tender tender trim would all go into our burgers as well. Yeah. I think the biggest thing with fat is is whether it's just fat or you've got things like the cod fat and the sew it which are just very fatty. Whereas if you want fat with flavor, you want more aged fat. So the rib caps are a prime example of that where you would age your ribe eyes in the fridge for 30 40 days and that fat is aging at the same rate as the beef is.

So it's starting to get that good mold on top of it which once you mince it down gives you incredible flavor in your burgers. So we're going to take a steak from here to taste. There's beautiful really glossy meat. Nice bit of fat running through it. You can feel when you cut it it's just going to be tender. The probably well it definitely is the most expensive part of the cow. about 50% of customers would say that tenderness is more important than flavor.

Um, in the UK, you won't get the same depth of flavor as we'll get with some of the other cuts that we've tried. Um, but ultimately what you're what you're what you're trying to experience with a fillet is just the easy most to be honest pleasurable eating experience. It's my favorite. The beautiful fillet. Look at that. Oh, glides through Yeah. >> So so crazy how different that is to um >> very predictable. >> Even a ribeye. >> Yeah. >> Like the thing is like you know what you're getting. >> No surprises. >> And like no matter where the fillet come unless you're eating like a wagu like fill it is fill it. >> Yeah. >> So this is the rear shin. >> Wave it around my face. >> Same as the front shin. >> So we're going to park that one. >> Did you go to the gym? >> No, I don't need to go to the >> You got a forearm like a [ __ ] elephant >> cuz I've been doing this 16 years.

So now we're just left with the rump and the sirloin. I'm going to separate the rump from the sirloin. So I'm just taking the free wing ribs off of the sirloin. We sell these in the restaurant as large sharing steaks and these are pretty much the most premium cuts that you can get. So with the sirloin, I'm just sort of edging the top of each bone off. So next up, I'm going for a sirloin. >> So interesting fact about sirloin.

Why is it called sirloins? >> I tell you, I've got a feeling you're gonna tell us why. King James the first had such a good steak that he got a cow on bended knee and kned it. Sir loin after he cut him open and had a steak out of him. >> Different cow. >> Good old James. >> Right, let's cook it up. >> Right, sirloin done. >> Oh, this is going to be a beauty. >> I d sirloin. >> Sirloin. >> That is delicious. >> That is absolutely fantastic.

That's better of both worlds. >> I think I might even be better than the ribeye. >> What? >> News flash. Do you think >> that is really good? Yeah. >> I wasn't expecting I was expecting just be like sir on Yeah. Go on for it. But that is [ __ ] >> Everyone always underestimates the sirloin and then boom. >> The fat on there is delicious. >> Yeah. >> Really? >> And the meat is as tender. >> That meat is like not a million miles away from the tenderness of that fillet to be honest with you.

It's delicious. I think what has helped is it's cut halfway down the sloin as well cuz you've taken them wing wing ribs off. You're right into the middle of the the >> That's true. Both ends of the sloin can be a bit ropey sometimes, can't they? But that's like right that's probably the best part of the solo. >> Yeah. And this is your salmon cut here >> on the side here. >> So you'd seen this down. >> And we actually used we actually used to serve the salmon cut raw.

We used to do uh kpacho with it. Oh >> yeah. >> It is super tender. This, my friend, is our tasty little salmon cut. Very weird color. Super pale. >> Really? >> Is that common for most of the leg stakes, you think? Or is it just this one particular? >> I just think it'll be this one particular cuz with the top side, it was quite ready in color. >> Very dry. >> Yeah. Yeah. >> Not much flavor. >> It's not as bad as the others. >> It's not the worst we've had. >> It's not the worst we've had.

No, it's not that bad in the rest. That's what I imagine like a steak would like if you just killed a cow and cut a steak off it. That's what I'd imagine that is. >> Yeah. I mean, for me, it's a it's the type of steak you would get in a >> in an sort of like chain pub. >> I think it's worse than that. >> The top side. >> It doesn't look dense. >> Yeah. It doesn't It doesn't look the best. It's giving me It's giving me shin flashback. >> That's not very nice.

That >> you definitely utilize it for certain uses. I think if it was like cooked like medium to medium well, thinly sliced like on a car. >> I The flavor is not a medium isn't terrible. >> No. >> Pretty damn pretty damn average. That feel like I need a salad. What do you think? >> Right. Here we go. Top rump. Not very hopeful for this. I'm not sure. >> Um >> I don't know. I mean, >> good for a Sunday roast, but is it good like this?

That's that that is the question. >> It's definitely got a chew to it. >> Yeah, it's pretty firm chew. >> Yeah, >> got a good flavor, though. If you take little bites, >> if you cut it up really thin. >> That's a Sunday roast in a pub in the countryside. Pine of beer. Happy days. Can't complain. >> Yeah. >> Rump par. >> It looks looks more tender. >> It does actually moist. >> How does it cut? >> Um, it's actually feeling pretty damn good. >> Yeah. >> Oh, it looks more like just >> I think we're going to be surprised.

You reckon? >> So, this is the center of the rump basically. Oh. Wa. That's very melt in the mouth. That >> is I was going to say exactly the same. Very soft inside. >> Incredibly soft. Center cut rum par. >> Yeah. >> It's got to be up there with some of the best we've had today. >> Yeah. It's got I would say it's just slightly below the sirloin, but still very very tasty. >> Jack's favorite. >> Is this the pecan? >> Pecania. >> Pecan nuts. >> It's got a lot more flavor than the pave. >> The fat gives it more flavor. >> More flavor.

And the roasting that you can get on the fat protects the meat a little bit. >> Yeah, >> that's absolutely delicious. >> All three of the rum cuts have been really full of flavor. Slow roast it on the fat. Like it's a whole joint. Like there's so much you It's very versatile cut. It lends itself really well to marinating. >> It's the flavor of that fat that's the best. >> Now we're just down to the final two muscles.

So I got the top rump. >> And this is one of the bones that you'd get the best marrow out of. Right. >> This is the best bone to get the marrow out of. >> Why? Why is that? It's just cuz of the size of it. >> Uh yeah. So it's bigger. It's the biggest marrow bone you've got on the cattle. So big boy. This is also one of the best bones for stocks cuz you got all the marrow in there. These uh often get these ends um delivered.

Perfect for stocks and sauces. Full of marrow which add richness to your stock. We got a little surprise steak. This one This is the spider steak. Otherwise known in the industry as the [ __ ] steak. Um, and it's sometimes called the spider steak because of it. The marbling on the steak resembles that of a spider's web. As we sort of trim off the fat, the s the the fat that runs alongside it looks like a spider's web.

And this sits on the top of the leg um inside the hbone, which is the bone which sort of connects the uh the calf bone to the um to the main leg muscles. It's also one of the only ones where they they actually call it the butcher steak. So, it's obviously not very uh sought after and the story is that the butchers, you know, know this steak, enjoy it, so they would keep it for themselves. Is that true? Is that true or not? >> Yes, true. >> Not the most convincing, but >> he doesn't want to tell us about it.

That's why. So, here is our spider steak. On one edge, we have all these sort of like white int white fat sort of running up to the center. And on the other side, it's fairly lean. Has a little bit of of the senue at the top end where it sort of clenches where the muscle works, but it's got a nice layer of fat which is going to caramelize beautifully on the grill. So, you only get two of these steaks per cow. It's not very well known and hence why it's known as a butcher's secret steak.

This layer of fat on the on the outside, which is where it name come from, is going to basically render out as it cooks. And I think it's gonna be even better, dare I say, than the goose steak. The last thing I need right now is an [ __ ] steak. But right, it smells incredible. It's caramelized nicely because of the fat on top. I like it. It's super tender. I really like it. >> It's like a skirt steak, isn't it? I'd say it's similar to a bet, but >> potentially more tender >> with probably a similar depth of flavor. >> Yeah. >> Very interesting. >> That's fantastic. >> It's one of those steaks that you got to try when you can when you can because there's so few of them available.

Like if you see it, definitely order it. But it's a really, really, really good steak up there. Rivaling some of those other prime cuts for sure. >> How's everyone feeling? >> Yeah, pretty full. >> Beefed out. >> Pretty knowledgeable, but beefed out. But uh feel like I understand beef a lot more. >> Most surprising steak for me was the goose steak. I thought it was absolutely banging skirt. Yeah. >> And all of the all of the skirt steaks to be honest.

I would definitely eat them a lot more. >> From the four quarter, I think the biggest winner was probably the flat iron. >> Yes. >> Yeah. The rump the rump steaks in general were fantastic. These three here. We had the rump cap. Uh we had the center cut um de seamed out the the center of the rump the parve and then that's the other the other part of the parv. And then the the only bit that was slightly disappointing in the rump was that little top rump.

Yeah. >> I think the best for me I'm going to go for it solo just because of the just cuz of the amount of fat on there. It was just it was better. >> It was delicious. I was I just I think I enjoyed the flat iron and the rump as much. I would say >> fair enough. I was a big fan of the skirts. >> The skirts. The skirts. >> Massive shout out to this little bad boy, which is the Chuck Eye, which has got some really beautiful steaks coming through it.

Like different. Definitely different to the to the Rump in a lot of ways, but it's almost like the Rump's um better looking, more mature European cousin. Yeah, we're definitely going to use this a lot more in the restaurant. It just made makes you appreciate there was no surprises. The the muscles that work the hardest need the need the most amount of cooking. And it's as simple as that. Predominantly, most of the cow can be eaten as a steak, medium rare.

Um, not just the primals that we always talk about. Thank you very much. No worries. Firm handshake.