Beef 101: Ten Popular Cuts and How to Prepare Them at Home | Patrick LaFrieda | Skillshare

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

Patrick LaFrieda, Meat Purveyor, Pat LaFrieda Meats

Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
17 Videos (1h 16m)
    • Introduction

      0:47
    • Assignment: Prepare a Cut You've Never Tried Before

      1:53
    • Using Knives

      1:31
    • Understading Meat Selection

      9:40
    • New York Strip Steak

      2:23
    • Outside Skirt Steak

      4:55
    • Chuck Flap Tail

      3:14
    • Filet Mignon

      9:50
    • Flat Iron Steak

      7:54
    • Hanger Steak

      7:45
    • Top Butt Steak

      7:36
    • Rib-Eye Steak

      2:44
    • Tripe

      2:51
    • Short Loin Steak

      8:00
    • Short Ribs

      3:50
    • Conclusion

      0:54
    • Hungry for More?

      0:25
33 students are watching this class

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.

102 of 104 students recommendSee All

This is so expertly simplified and thorough, I will return again and again as I try each cut of meat. Thank you!
Pretty interesting class - Pat clearly knows his beef and shows many cutting and prepping techniques. If you want to know how your meat ends up from the carcass to the pretty parcels you see in your butcher's window, take this class! A few small issues are: sometimes the camera angle doesn't show you his knife clearly and if you're someone outside the USA the names of the cuts may differ slightly (though a google search will usually clear this up).
Great course, goes deeply into each cut, explains how to cook it, the exact technique of cleaning it and the reasons behind. Amazing teacher. Worth the time.

2,574

Students

4

Projects

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...

See full profile

Culinary Cooking Lifestyle Food & Drink