Most people are familiar with the names of steak cuts, like porterhouse or New York strip, but unless you’re a butcher, you may not know what part of the animal that type of meat actually comes from.
Eater takes a dive into the wide world of cuts you might see on a steakhouse menu. The video serves as a quick and easy tutorial for the back muscles of livestock. Master butcher Pat Lafrieda gives us a hands-on demonstration of hunks of delicious animal protein, showing us where exactly a rib’s eye is located and discussing the basics of what makes one cut preferable to others. Spoiler: some of the cuts involve the same muscles.
If you're a carnivore, it's guaranteed to get your mouth watering.
Banner image screenshot via YouTube