Butchering Beef II - The Loin Primal & The Brisket/Flank Shank Primal
Butchering Beef II – Beef Loin Primal & the Brisket/Shank Flank Primal The loin primal is where we find some of the most tender and flavorful cuts in the cow. Further down the cow towards the back end than the rib primal, the cuts we find here are ones you’ll most likely know the best; the tenderloin, short loin and the strip loin. Working with this primal, we’ll take a few different approaches, completely boning it out to produce the filet mignons and NY Strip steaks we’ve all enjoyed. We’ll also make a few more antiquated cuts such as the bone-in tenderloin and shell steak, and of course cut the bad boys of the steak world – the T-Bone and Porterhouse. We’ll also work on the Brisket/Shank Flank primal, a cut from the front underside of the cow. Here you’ll find the ‘thin meats’; the brisket and flank steaks along with the foreshank, and plate short ribs, both perfect to braise in the pressure cooker. $89.