Butcher Shop Boot Camp
Join us for Beef Cut Basic Training and acquire the knowledge and skill to prepare our American Wagyu beef to perfection. Those who choose to follow along will learn from the experts at Snake River Farms and from award-winning chefs like Hugh Acheson and Jamie Bissonnette.
Historically folks wanted the big-name steak cuts, which meant butchers had to make do with what was left. Sometimes referred to as “thin meats” these are some of the most flavorful and affordable cuts available. We’ll focus on three:
- Outside Skirt Steak
- - A long thin cut muscle that moves the diaphragm creating amazing flavor.
- - The skirt steak has a distinct grain. Be sure to cut against it for a tender bite.
- - The name means “bib” in French and describes the way this steak looks when whole.
- - Also called the bottom sirloin flap or flap meat.
- - Does not have a lot of marbling, but is quite tender.
- Flat Iron
- - Cut from the chuck or shoulder, this was rated the second most tender steak by meat scientists.
- - It has a fine grain, a surprising amount of marbling and amazing flavor.
Outside Skirt -This cut is best cooked hot and fast. Cooking too long will make it chewy. Sear on a hot skillet or grill until a nice crust forms, about 3 to 4 minutes. Immediately turn the steak and sear the other side about 3 to 4 minutes. This is the perfect cut for Carne Asada.
Bavette - Grill or pan cook quickly to form a nice crust and keep the center pink. It can be tough if served too rare.
Flat Iron - The flat iron is forgiving to prepare. It works well using direct grilling on high heat, seared in a skillet or using sous vide immersion circulator.
Miso Marinated Flat Iron Steak with Soba Noodles
Thanks to Harry Soo, the award winning barbecue master behind the Slap Yo Daddy competitive BBQ team, for sharing his recipe. Harry used our Gold Grade flat iron steak for his recipe, which is a fantastic choice.