A P E A K is the top of a mountain or when fruit/veg are at their best ripeness. A peek is a look into, lol! Hope you're not home-schooling anyone above the 3rd-grade level.
@@torqued666 I was trying to help this person to wake up and smell The Dictionary (or Wiki), particularly on the Global Comment platform. 👍🤗 Watch out, your education level (or specifically lack thereof) is showing!, lol. I can teach any 2-year-old child how to use offensive language. Evidently, someone beat me to it, in your case. 🤮 Stay safe and well, you and yours, ok? ⚘🙏♥️🙏⚘
Hy guys. In France, the sinue with meat, you d sell it to a restaurant to make a beef jus (gravy) or even beef stock for onion soup for exemple. Don t throw it away! By the way, about all those special cuts you should read French butchering technics books. Good to watch you back! Keep on. L.
My family has always used the silver skin in stock making. There's always going to be some aspect of meat left of the silver skin. Admittedly the ss doesn't break down or add anything itself.
I used the leftover silverskin for my sauces. I saute it in a pan to get a fond. Deglaced with some whisky added garlic, onions, herb, etc, and then cooked for a while for a great pepper sauce. I'm not a trained chef, but people loved the sauces.
I love the breakdown of the "technical details" . The engineer in me loves that stuff, and i could watch these fellas break down beef all day. I appreciate the knife skills. Thanks fellas!
In this time of supply chain disruptions, global unrest, and loss of traditional culture, I have been strongly considering learning Butchery as a trade skill to offer up to my local community. Ben & Brent have been truly inspirational in this endeavor and I wish you and your various enterprises the best!
Honestly this was the most informative video you guys have done, I learned so much about butchery in general. I learn a lot from all of your videos but this one in particular was fantastic
Butchering is SO interesting, I've learned so much from you guys and rewatching your videos is very rewarding because now that I have more experience I can actually see the different parts of the animal. I'm still learning but it's so cool to see how much I've learned since butchering is also my profession.
Fun fact: Flat irons are the human equivalent of the supraspinatus and infraspinatus muscles, which are 2 of the 4 rotator cuff muscles. This is what goes thru my head as a massage therapist when I watch these butchering videos! 🤣
I butchered for 10 years at a grocery store where we would get whole ribs, whole loins etc and then just break them down for steaks/roasts but we never recieved whole animals. This was a cut that we recieved already seamed out as an individual muscle, we sold it as a top blade steak (just cut straight through the whole muscle including sinew like you guys described), we would also cut it up for stew and occasionally grind it. For the longest time I thought it was junk meat until my meat manager took a piece to the deli oven and cooked it up for me. Holy crap. I was in love. Thanks for reminding me of its existence, since I left butchering I totally forgot about it. Time to go to the meat counter.
In asian cooking or specifically cambodian cooking, we use the silver skin to make a sausage. We kind of chop the silver skin by knife, mix with some beef fat and ground beef and lots of asian herbs (such as galangal, lemongrass, paprika, rice etc.). We then, sundried it and let it ferment it for 24-48 hours. When cooked, there's a slight sourness from the fermentation combined with the saltiness and all the herbs. The silver skin also give a slight chewiness (which asian culture love) but not too much to stick in between your teeth haha. Btw, nice episode, I always learn so much from you guys
The part they called trim at min 5:26 is one of the most amazing taco meats called suadero (you fried up in a cast iron, medium heat for a large amout of time until it renders all of its fat, mostly common in the Mexico city Area but much beloved in all Mexico)
Watched this video last night. Stopped at my grocery store today and picked up a flat iron for dinner. After trimming a little of the silver skin that was still left and seasoning simply, I did a quick sear on cast iron with a butter finish. Absolutely delicious and tender. Thanks for the rec.
Where I work, we call these “Butter steaks” because the natural butter flavor and extreme tenderness. We run through about 30-40 4 packs of clod boxes a week on average. The butter steaks are the biggest seller next to our chop meat which is a perfect pair. We’re usually able to sell 10-15 butters a day at $14per lb
I discovered the flat iron this summer and I've made about 5 of them and they always turn out amazing! The meat wholesaler I get my meat from sells the flat iron untrimmed, so I have to clean it up myself and take out that middle sinew. I actually enjoy being so hands on with the meat and cleaning it and trimming it myself. It's a lot of fun. Great video guys.
QUESTION: Could the silverskin and the meat attached to it be used in a stock pot to make beef stock and/or broth with other unused sections of the cow?
I learned about this cut about 4 yrs ago. They serve it at a certain steakhouse, not sure if I'm allowed to say it on here. But it's delicious and tender, when done right, but as with all meat, you can get a bad cut. It's one of my favorite steaks.
I loooove the flat iron steak! A friend of mine, who's a Swiss-trained chef showed me how to break this down. You can use the scraps for stock (as was said by notre ami de la France) or my friend showed me a different option. Switch to a razor sharp chef's knife, hold it just off 90deg to the sinue, and scrape the meat off with a gentle sawing action. This gives almost a boeuf hache texture, which I then used to make the best tacos that I have ever made: the texture was so much better than ground beef. Great video! Cheers fr Nova Scotia
I wish you were my local butcher, I would be in every day getting advice and meat! You guys are awesome. I’m in the UK so a bit too far to travel for my tea! Haha. Keep the vids coming. Thank you.
Go find a real butcher, not a meat salesperson from a supermarket. A real traditional butcher will always have time to give advice and even suggest cuts you may never have tried. The bigger shops aren't always the best find a small one.
@@ritchierich2793 my personal experience with the local traditional butchers have not been great, asking for something not in the display cabinet seems to throw them into a panic. Or they just say “no, we can’t get that” or something like that.
About the silver skin: I watched one of the new episodes of Meat Eater on netflix and a chef there said he would use silverskin to make some stocks. This was off a wild nialgi so the flavor may have been different. I think it was in episode 2 of the latest season. I remember because I was super surprised that someone had a use for it. I have never cut up a beef but have a few deer and elk under my belt and had never seen a use for that stuff.
Missed you, guys. We can get the whole part with the sinue as "peeled shoulder" here in Czech Republic. Tbh. I quite like these "top blade" steaks with sinue in it on the grill. Otherwise we use those sinues in preparations of goulash or other foods. It helps them thicken up and the thick sinue gets really soft and melty :)
I love buying flat iron steak at the market it’s literally so affordable but so tender & melt in your mouth which is why I use that cut for my steak sandwiches. Flat iron makes great steak sandwiches so easy to bite through & you can make a lot of them for the money.
Silver skin with a bit of trim is ideal for making stock. I would suggest making with a simple ratio of 2 gallons water to 1lb of silver skin trim. For every 10lb of trim add 1lb washed but unpeeled orions, a handful of washed, but uncut mushrooms, and 2lb of roasted beef bones. Lightly salt the water and simmer for 3-6 hours skim, strain, and package. This recipe create a rich thick stock without dominant spicing useful in a wide variety of recipes. I would also suggest if you run your smoker regularly to roast/smoked your bones in your smoker for even better flavor, and bones roast best in the hottest zone that is normally not used for product adding value. Cheers
I love cutting flat irons at the grocer I work for. They are beautiful cuts of meat. Problem is, customer have no idea what they are. Most of the meat markets cut them into chicken steaks which like you guys said, has that inedible tendon right in the middle.
10:16 with any of those silverskin parts you can actually thicken up any fond or broth if you boil it long enough, the collagen breaks down and makes it richer. I always try to get as much of it when I keep any sort of bones.
I've braised those sliced flat irons which they call top blade steaks at my local box supermarket. that center sinuet breaks down and makes and incredible braised beef.
I know I'm late, but native Americans used sinew much like cordage or twine. I've heard of everything from tying hides together, to shoelaces, bowstrings, even winding around bows to add strength and stability to the wood.
I like to use the sinews (silver skin) to make stocks, it’s collagen rich and helps thicken your soup when cooled. You can stuff the soup and other fillings in a dumpling skin and make soup dumplings.
Silver skin from my wild game I clean the meat off fairly well then either twist it or leave it flat to dry and use it as dog treats. Same goes for large tendons. Dogs love it.
I just recently stepped away from being a butcher, and I used to push chuck eyes and flatirons to everyone. Everyone wants the Ribeye, or Tenderloin, but don't wish to spend the price. When I first started butchery, Tenderloin was my favorite cut of beef, but later this turned into the flatiron. It's much beefier, and better for the wallet.
In Indonesia we use beef chuck as the main meat for Rendang, slow and low are the main key. Its super tasty! And its actually one of the expensive cut here
Your flat iron steak is known over here as a feather blade steak. It works equally as well on lamb. We would render all the non edible trimmings regardless of content- silver skin/ gristle / yellow far and use that for drippings.
When I process the deer I hunt, I use the front shoulders for ground. I don't trim the silver skin off before I grind. For me it seems like it helps bind the meat when I make burgers
Tips for cleaner removal of the sinew separating the flat irons. Take long strokes with your blade against, and slightly pointed towards the sinew to keep it clean of hack marks. This will also ensure you get all of the meat possible off of it. Also no use in saving it, cooking it will just turn it hard as a bone.
Flat iron is my favorite steak forba couple years, ever since I found out about them. I live in a small town with no butchet shop. About every 6 to 8 weeks I drive nearly am hour each way to get 4 flat irons. I cut each one into 3 and vac pac them and freeze. Absolutely worth it.
Silver skin and bits like that: iron pan, oil on the bottom, heat first, put it all there to give it a fry (I know people who love it deep fried till crisp but I never tried), ad fennel seeds, salt, pepper, onion powder, garlic powder, squeeze of lemon, bay leaves, add water let it boil for 2 to 3 hours. Silver skin beef stock. Try cooking raviolli in it or capeletti, or my favorite: artichoke.
Good to see you back! The flatiron is one of my favorite cuts, full stop (after watching Jamie Oliver talk about it - as a featherblade stake - years back). It's a shame that it's gotten more expensive lately. But still great! Didn't realize it was so much work to break down. Makes sense why it's hard to find sometimes. I can sometimes find it as a whole cut in the grocery store, like you said. Makes me feel better that I suck at taking out the sinew lol (I often take the easy way out with cutting it horizontally with the sinew right in the middle haha)
I discovered flat iron steaks about 6 years ago here in the UK; they are difficult to find. They are cheap and NOT tender - BUT they have the best flavour. Better than rump, ribeye, sirloin and even fillet - all of which are tender, particularly the latter.
in my old shop i use to cut my silver skin down to 6" or less and add it into the grind since we ran all our beef through twice. aslong as the ratio is under 15% silver skin there isnt usually to much issue. started as a mistake and kept it going due to customers enjoying the taste and chew.
Just finished making a grilled Flat Iron steak. Properly rested and sliced thin on buttered sourdough with avocado and sweet onion sandwiches. Theres nothing better.
personally do never use silver skin or sinew for grind or anything usually, only thing you should use it for is sauce, boil it with water and reduce it, until it's around half of what you began with and you have a tasty sauce thickener, but NEVER GRIND IT :)
chuck steak is an absolute banger piece of meat, slow cooking for anything, sous vide and you can slice and sear like scotch, over here its called "Poor Man's Scotch". Flat Irons fantastic as well, if a little gamey, "Butchers Steak" in Aus, treat it like skirt and its wonderful. These videos are awesome
In australia we are lazy and call it an oyster blade steak, we don't even cut out the sinuet it just gets cut into steaks and sold cheaply, and you just eat around the sinuet once cooked, big fan super underrated.
What we call in France: le dessus de palette, which translates as 'the top of the shoulder blade'. A VERY recent cut that you can find in supermarkets now, started at around 15 USD/kg and now double! But it is exquisite when it comes from the right animal
Silverskin = add it to a stew or not take it off the chunks. One caveat: this doesn't work as well on good quality beef as the muscle can start turning into pulled beef before this becomes easier to chew. On crap quality beef, well, this is why in places with fewer high grade beef the silverskin isn't trimmed off stewing cuts, and helps thicken the sauce as well as add a contrast to each bite. If you really don't want to waste it just take them off the chunks and toss 'em in, then when scooping out portions, leave the silverskin in there.
Scraps= Stock, always. The Meat Hook could definitely have its own line of pork, beef, and chicken stock, based on the scraps I have seen through watching your videos. With your recent voyage into selling other produce as well, that would be a great way to use some of the "waste" produce.
I remember the first time I had flat iron at a restaurant I worked for in 2003. It was so delicious and I had never had it before. Of course, right after that the price went through the effing roof and it was hard to find because restaurants were buying it all up.
Love this demonstration guys well done, definitely the second-best steak on the carcass, and my favorite!! If your cooking and value adding instore you can render down the sinew and add it to a ragout or meat pies, helps give that gelatinous flavor.
Best thing to do with silverskin is add it to stocks and sauces. Sear it real good and get a nice fond build up, deglaze with any flavorful liquid of your choice, add water and simmer away. When all the flavors have been extracted (like an hour) strain and chill so you can remove the fat. Super easy and makes a mean jus for French dips.
