Watch a butcher break down a side of beef

Vegetarians and vegans, avert your eyes. But those of you who enjoy throwing a steak onto the grill will want to watch an excellent video from Bon Appétit magazine that explains every cut of steak. 

The 18-minute-long video features Jason Yang, of  Fleisher’s Craft Butchery, who breaks down a side of beef while explaining the various cuts including the oyster steak, filet mignon, skirt steak, brisket, and more. After watching the video, you’ll know the difference between chuck and round, understand how short ribs are made, and where the various steaks come from. 

Once you’ve seen the video, you may have a hankering for a thick, juicy steak. Try one of these recipes from the EYB Library: 

Slow-roasted, twice-fried porthouse steak from The Bitten Word by Clay Dunn and Zach Patton and Bon Appetit (pictured top)
Korean steak from American Flavor by Andrew Carmellini and Gwen Hyman
T-bone steaks with smoky barbecue sauce and corn salad from Delicious (Aus) Magazine by Curtis Stone
Grilled beef skirt steak with onion marinade from Around the Fire by Greg Denton and Gabrielle Quiñónez Denton and Stacy Adimando
Grilled marinated flank steak from How to Cook Everything by Mark Bittman 
Grilled beef skirt steak with onion marinade from America’s Test Kitchen