 What's up? How are you guys today? We are down here at Frankie's free-range meat And I figured it was about time to show you guys all the cuts of steak we have and it's kind of crazy I've never done that in the several years. We've been in business, but we have one two three four five six seven eight nine Ten eleven twelve thirteen different steaks on Frankie's free-range meat sometimes we have 14 or 15 But it's pretty much every possible cut of meat on the cow that can be made into a steak We're going to start at the front of the animal and go towards the back of the animal And the main thing I'm going to do here today for you guys is explain the texture and the flavor and Which steaks that I like the most and for the most part all of them are pretty enjoyable depends on what you're craving so Here in the front of the animal the shoulder we have the chuck component So this is our grass-fed chuck steak usually this comes is like a whole chuck roast and several pounds Which we also sell and you can see there's a little bit of a variance here But the nice thing about the chuck steak is you have different flavors depending on the part of the steak The most significant difference is from the big part of the chuck to the small part of the chuck So when you cook this and you taste it the texture and flavor of both are different It's definitely not my favorite steak But it's by far the most affordable and you know if you're on a budget you're trying to get some decent fatty meat in your diet It's a pretty good choice Also from the Chuck is the petite tender which is kind of an unknown and definitely underrated cut This is actually packaged to petite tenders together. It's very nice It's lean you can cut kind of like very small filet medallion steaks restaurants Will even serve this as like a petite filet now actual tenderloin is Way way way more tender than this, you know, it'll melt in your mouth like butter. This has a bit more of a texture to it There's a bit more fat some connective tissue, but but the flavor is excellent Still kind of mild not super flavorful Definitely one of my favorite cuts though because of its affordability and if you want something tender and then we have the flat iron steak it just kind of an unknown steak and You know, it's pretty labor-intensive to remove it and there's usually a little nerve running down the middle of the steak Which is actually removed here and if you have the whole flat iron It's kind of like it's like this shape and it's kind of long and it has that nerve running down the middle It's relatively lean and that's why I like it You know if you want something affordable, you're trying to get lean steak in your diet Flat iron is kind of the go-to cut the flavor isn't spectacular, but the texture is nice and it's a change of pace Really, that's that's what I consider flat iron for and then the way we have it portioned here It is what actually makes it enjoyable, you know If you had the whole piece of flat iron and you had to butcher it yourself That's where the negative connotation is but because we have these cuts of steak, you know a certain way You can actually eat them very well to Most popular we have the ribeye and the New York strip The ribeye is from the rib section, which is in front of the short line section now You know the rib section has the ribeye steak as well as the beef ribs and then the the short line section is Really just the New York strip and the tenderloin So you guys are very very familiar with these cuts We have the bone and ribeye and the bone and porterhouse as well as this is our prime ribeye And this is our boneless New York strip. These are our bread and butter cuts These are what people order the most of you know I used to work in a steakhouse in the city waiting tables and This is what we served a lot of ribeye is I mean in my opinion. It's the better steak. It's more tender It has more flavor the marbling tends to be higher the reason I like New York strip is because I've been eating leaner meat in my diet and Although the New York strip has a tougher texture It is still incredibly tender especially compared to some of these other cuts So, you know when people say that the New York strip steak is tougher than the ribeye steak It's in comparison to the ribeye. It's still a very very tender piece of meat and That strip one does have that you know strip of fat on the outside So it's nice to kind of sear it on the side in the pan and then use that rendered fat to finish searing the steak It can be highly marbled as well But usually not as much as the ribeye and when I usually do with this is I'll I'll trim the fat off and sometimes I'll even slice it up, but it's very nice quick easy lean cut of steak to saute in the pan and this You know if I'm serving people if I want something really enjoyable ribeye is definitely my favorite and from a cost perspective, you know, it's Way more affordable per pound for us to do bone in steaks Which is why we have them the added bonus of the porter houses You have part of the filet on the other side, of course I guess the most famous steakhouse in New York City pure Luger This is this is their go-to steak, which I like because you know You have the nice mix of that New York strip and then the buttery tender slightly less flavorful for life moving on to What I refer to as the belly area. It's also called the plate We have the hanger steak which technically isn't connected to the belly. It's kind of like on the outside We have the skirt as well as the flank and this is an order of the position on the belly So this is kind of in the back of the belly. This is more towards the middle and this is the top If you've never had hanger steak, it's probably the most flavorful steak from like a mineral perspective You can really taste the iron and it's super duper flavorful and enjoyable It's definitely not something I would eat every day But if you want to surprise people and do like some fajitas or like a marinated steak or throw something on the grill and again compared to the New York strip and ribeye Every other steak here for the most part is way more affordable. Of course with the exception of the tenderloin so The hanger steak super duper flavorful usually has a nice amount of fat skirt steak Same exact thing one of the most flavorful parts of the animal. It's usually very very thin It's it's an incredibly long steak and then we cut portions of it I like skirt because although it's not tender It does fall apart pretty easily when you chew it and it has a unique flavor as with every single cut of beef here The flavor of course is unique. You know when you taste a ribeye. Oh, that tastes like a ribeye strip Tastes like a strip Chuck tastes like a Chuck Since these parts are from the belly Which is the most flavorful part of the animal the flavor is more unique and we do also have actual beef belly for sale on Frankie's your age meat if you want a super duper flavorful cut flank steak Isn't as flavorful as these two other cuts but I really like the texture of flank steak and When you chew it it kind of shreds apart in your mouth. It's like the muscle fibers just wants to tear apart Usually we have the flank. It's a bit bigger. It's kind of like a thin cut But these are all incredibly underrated very enjoyable steaks great for marinades Great for a nice change of pace in your diet and you know over the course of several years I've been carnivore, you know, I'll eat ribeyes for a week straight I'll have Chuck for two weeks straight. Maybe I'll have flank for a couple days Yeah, I really do enjoy the variants on the diet and then we have the sirloin which is Towards the back of the animal where a lot of cuts come from At the top of the sirloin you have the peccania which is also known as the rump cap I did a whole video talking about peccania. I think a couple years ago now and I know I keep saying these cuts you're underrated but Peccania is probably objectively the best one for its price point because the meat on the peccania is Incredibly tender it has a very nice flavor almost as tender as filet and it has a super delicious fat cap So there's a lot of flavor a lot of fat a lot of things you can do what this we sell the whole peccania as well and we cut it up into steaks and More importantly for the amount of fat and the tenderness you're getting the price is Not beat and we have the famous filet mignon tenderloin steak the most expensive part of the animal and There's a reason for that. It is the most tender part of the animal. I really like filet mignon I can eat it every day, you know now with my diet since I'm eating lean or meat It's probably my current favorite. However, it's so expensive. I do not eat it every day but maybe I should and one thing I like using filet mignon for is tar tar because it's super easy to cut and the seasonings and the spices that you put in that tar tar are Are going to kind of be the star of the show as opposed to the flavor of the meat Then as we move down the sirloin the top sirloin filet is next to the tenderloin And this is not really that common of a cut We we cut it like this and and one of our distributors sends it to us like this But the actual whole piece of sirloin. It's it's pretty large It's like like this big and what we do for for these steaks is We cut that chunk in half and then we cut those into steaks against the grain So the reason we do this is because these are the most affordable steaks We have on Frankie's Surrange meat. Usually we can sell these for like three or four dollars each. I Mean you guys go into a supermarket. You're not going to find any cut of meat Price that low mainly because they don't portion it that small and they don't even get those types of cut in So going further down the sirloin We have the tri-tip which people are really familiar with it's very popular in barbecuing Although I've never you know smoked a tri-tip before and It just has a really nice balance of fat Flavor and tenderness, you know, they cook it low and slow it falls apart very very delicious barbecue application And although a lot of these steaks are very affordable You can't really get them in most places like like the petite tender the chuck the flat iron Most of these steaks on the on the belly here and half of these they don't even sell them in the supermarket You go into a supermarket. You're only going to get like ribeye strip Flamin yarn and maybe if you're lucky you'll get a few other cuts So the nice thing on Frankie's Surrange meat is we're able to get all of these different cuts in as well as a bunch of other things like ribs the belly I mentioned and just things that you're not able to get in the supermarket so our final cut of the day is the Bavette steak and this is I know I keep saying a lot of these cuts are unknown This one is really really unknown and we're actually almost sold out of these because of how nicely they are portioned People tend to enjoy them and this is also referred to as the flap meat. This is on the bottom of the sirloin and and When you eat it it kind of falls apart. It's not like the flank steak where it like it's firm together and it shreds apart in your mouth The Bavette steak aka flat meat it really is kind of flappy like it's not held together that well But it has a nice amount of fat. It has an excellent flavor and I mean guys It's beef. It's always gonna taste good. You can't complain about it. Everyone is going to have their favorites and Since I've given you guys kind of an idea of the taste and texture of all of these I guess I'll give you You know if I was here right now What steak what I want to eat that I think I would enjoy the most. Oh, it's so hard I've always I've always liked the porterhouse. I've always liked filet mignon and Really really skirt and flank or are really really up there for me. So top five for me The porterhouse filet mignon flank skirt and ribeye those are gonna be my top five But all of these cuts are incredibly delicious. If you guys haven't tried out some of them I encourage you to either get them on Frankie's free-range meat or go to your local supermarket your local butcher see if they have it As I've said several times already, you know, the reason most places don't have all of these cuts is because people don't buy them You know when you're not selling a high enough volume the standard American consumer doesn't really know about this stuff But you know when you're eating High-quality grass-fed red meat every day as a healthy component of your diet, which is also delicious You do start wanting to add some variety here and there. So Thank you guys for joining me today. You can check out all of this stuff on Frankie's from age meat calm Let me know how you guys enjoy this if you have any questions below and Outside of that, please drop a like on the video leave me a comment guys Subscribe so that YouTube can unsubscribe you next week and be sure to check that notification bell So they don't notify you of my videos as I said guys Frankie strange meat calm You can also go to Frank dash upon calm to check out my other business Thanks again for joining guys, and I'll see you for tomorrow