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Beef 101: Ten Popular Cuts and How to Prepare Them at Home

Patrick LaFrieda, Meat Purveyor, Pat LaFrieda Meats

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17 Videos (1h 16m)
    • Introduction

    • Assignment: Prepare a Cut You've Never Tried Before

    • Using Knives

    • Understading Meat Selection

    • New York Strip Steak

    • Outside Skirt Steak

    • Chuck Flap Tail

    • Filet Mignon

    • Flat Iron Steak

    • Hanger Steak

    • Top Butt Steak

    • Rib-Eye Steak

    • Tripe

    • Short Loin Steak

    • Short Ribs

    • Conclusion

    • Hungry for More?


About This Class

Meat Purveyor Pat LaFrieda talks you through everything you need to know about meat, from cow to table. Learn from the butcher who provides beef for America's best restaurants about the anatomy of a steer and where your meat comes from. He introduces how to shop for meat—whether it's at your local grocery store or a neighborhood butcher—and what to ask for. You'll learn best practices in selecting, preparing, and enjoying 10 of the most popular cuts of beef. By the end of the class, you'll have all the knowledge to impress your friends with a spot-on order at your favorite restaurant or an exceptional homemade entree at a dinner party.

72 of 74 students recommendSee All

much better than reading a book
If you're at all remotely interested in cooking, and learning how to prep all types of food then this class is a must. Great info on all the different cuts of beef along with helpful cooking tips as well. I've certainly gained a higher appreciation for butchers and their expertise!
Nick Pham

Your limits are defined by you.

Great class on how to cut steaks, types of steaks, why something tastes good and where it comes from on the cow. Very professionally presented. I worked in a grocery meat department and this course helped me talk more professionally and educated with my customers.





Patrick LaFrieda

Meat Purveyor, Pat LaFrieda Meats

Pat LaFrieda's first foray into the meat world began in the summer of 1981 when he was just 10 years old when he began learning the tricks of the meat trade from sunrise to sundown under the watchful eye of his forefathers. That particular summer changed the course of his life. 28 years later, he owns and operates New York City's most prestigious and most valued meat packing facility.

LaFrieda has been featured in such esteemed outlets as The New York Times, New York Magazine, Men's Vo...

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