Name: Some of The Best Steaks Come From the Beef Shoulder - Prime Time
Uploaded: 2020-09-08T14:07:02.000Z
Duration: 14 min 58 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

is how many steaks actually come from a shoulder.

and we're gonna show you where every steak comes from

It turns out that most of the most tender muscles

from one of the most hard-working parts of the animal.

This has more complexity than any other muscle group

and it's the thing we don't let our butchers touch

- We are going to break this down the Meat Hook way.

First cut is to just take the foreshank off.

You get some really, really good soup bones

While this is great for many things, it is not a steak.

- Next cut, we're just gonna take the bottom half

These are a continuation of the short ribs

but aren't quite as meaty or fatty as the short ribs,

so we're just gonna take them off and use them as trim.

- Do you ever think about when you're doing this

it might skip and you'll saw into your thumb?

- As you can see, Brent's just following the line

as you learn butchering more, and more, and more,

you find all these natural seams showing you

- So again, not a steak, going to the side.

Next up, we're going to take the entire spine out.

This is probably one of the hardest cuts to learn

and everything underneath it is sellable steak.

- This is one of the most important parts

because right underneath all of these neck bones

some of the most tender steaks we're gonna find

so long for people to get the skills built up enough

so that they can be breaking down a shoulder.

We don't always get the animal with the spine intact.

There's a law about if the animal is over 30 months

With pastured animals that is 99.9% not gonna happen.

But the good thing about having the spine intact

It's also exceedingly different for a processor

without cutting into the steaks even a little bit.

So this way, we get the fully-intact steak.

- That was just the cut to take off feather bones

You saw how hard it was for me to do that

If this animal was over 30 and the processor

has to take the neck out with a huge saw,

and obviously not get the same amount of yield

we're gonna take the rest of the neck out.

So the first sub-primal we're gonna deal with,

which is a configuration of four different muscles.

as the chuck eye steak, chuck eye roll, chuck roast,

I would say it's in Brent's top three steaks.

- The eye of the rib eye in the surrounding muscles,

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Some of The Best Steaks Come From the Beef Shoulder - Prime Time

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