5 Cuts of Beef You've Never Heard Of... And How to Cook Them!

[@Bootchair]

I was a butcher for 10 years. I’ve Had them all, the tail flap is my favorite. If you can get that in prime. My go to recipe is Marinate it in blended whole pineapple skin and everything nothing goes to waste and marinade for 4 hours. Pull it out, wipe it off. Salt pepper, reverse sear on charcoal and make a dark soy, garlic, brown sugar and a little ginger for a glaze sauce at the end. Cook to medium rare (I pull mine off at 122-124°F internal

[@CowboyKentRollins]

Sounds so good

[@oreally8605]

From Butcher to Chef 👨‍🍳!!

[@bonniepwtf]

Caden seems like a nice young man and there was great chemistry on set with him & Kent. I learned something new today about cuts of beef, thank you.

[@CowboyKentRollins]

He is good people for sure

[@shanewoods1980]

I just tried a picanha steak for the first time and man I was blown away! I live in a small town of only 1,908 people so we don’t have a butcher shop on every corner. I actually had to ask the butcher about that cut and he had me some in there last week. Marinated in la choy soy sauce and pineapple juice and it was an absolute hit! My wife and son are already wanting to know when I can get some more. And as a veteran Mr Kent, I appreciate the pride, loyalty and respect that you give our veterans.

[@cedaroakfarm8596]

Nothing better than seeing the ranch manager know his cuts and how to best prepare each unique cut. With Kent guiding, the addition of the flavorful preparation, knocks it over the gorgeous mountains of WY. Great video!!

[@CowboyKentRollins]

Glad you enjoyed it

[@cedaroakfarm8596]

@@CowboyKentRollins , headed to the butcher in the am to get a couple of them.

[@dwaynewladyka577]

Thanks to our farmers and ranchers for helping to feed us. I'm originally from a very large farm in Alberta, Canada, and farm fresh beef is so good. Cheers, Kent and Shannon! ✌️

[@harpintn]

I miss the grass fed beef that my grandparents raised when I was young. It was much better than the stuff in the stores.

[@CowboyKentRollins]

Dwayne we thank you so much for watching

[@RolloTonéBrownTown]

Yes REAL ranchers and REAL farmers. Not feedlot robot run garbage

[@braulionunez5942]

An awesome collaboration. Old school working along with new school. showing that some things are different but some are just the same with family and friends and it doesn't matter who was first or last.

[@CowboyKentRollins]

You got that right!

[@jfwl1985]

Yeah! In Argentina: 00:57 we call it "arrañita" (little spider) or "corte del canicero" (burcher´s cut), because they keep them. 3:07 we call it "centro de entraña" I don´t know how to translate that, love it! The other ones I assume that we cut them differently. Always nice to see how things are done all over.

[@CowboyKentRollins]

All good eating for sure

[@sasbub6842]

I really enjoy the dynamic with Caden and Kent. Old school trail cooking with young knowledge. Its the perfect pairing. I would watch a collaboration with these two any day!

[@kellywhite9299]

The chicken (and turkey) oysters are the nicest single bites on the bird. Never knew that there are oysters on a cow, and I can only imagine good it is. Also, love Cadens "Beef Seizure Shuffle."

[@Perceptious37]

chuck tail is great for cooking in the style of korean bbq. get a really good sear on it, then cut it while still raw into small strips to then keep cooking on the grill. It also is great for bulgogi with the marinade. The chuck triangle is by far the best cut on a cow. One resturant i worked at we broke down full chuck roasts for stews/soups/stroganoff, and id always cut out this bit to cook for myself. The head chef asked me why i was eating chuck when i could just have a ribeye or strip end cut. This 60 year old chef that worked for multiple decades in steak houses and such was absolutely shocked at how tender and flavorful the cut was. Its also not the hardest cut to remove because there are good fat & sinew lines around it that make it easy to extract from a full chuck. You cant sell that cut though because there is only 1 per chuck, unlike the big sections of ribeye/strip/fillet that you can get 10+ steaks out of.

[@enteryournamehere3920]

Oh Boy, i‘m from germany and totally love this Channel. I would Love to come to the US again just for the Food and People only, not just for work. I need some 2-3 Month vacation to see some of the must see places. Please keep doing your good work, wish you the best, best wishes, Stefan

[@CowboyKentRollins]

Thanks Stefan so much for watching

[@kentborges5114]

The dancin' was the TOPPER !

[@stevenrogers9123]

Them Wyoming boys know beef. This Texan has found a reason to go to Wyoming now. As long as Kent is there to cook'em.

[@CowboyKentRollins]

Good folks they are

[@1990westfalia]

The Lazy T Ranch is a beautiful ranch. Nice beef presentation! Skillet

[@palaceofwisdom9448]

My local meat market always has hanger steak so I didn't realize it's hard to find. I can definitely vouch for it being a great cut.

[@dennistaylor5793]

I’ve been watching 5plus yrs it is always so great, when I go to Kent’s place I know I’m in the really good place .God’s with Kent an his great an beautiful wife thanks folks

[@CowboyKentRollins]

Thanks so much and God bless you

[@edwinbest9256]

Never heard of these cuts so glad to learn. Also great to see and hear these 3 folks enjoying what they’re doing and having fun! Gotta love Shannon’s laugh!

[@chriholt]

Shan has THE best laugh!

[@jodyfield6834]

A chef that cooked for Bush and Cheney told me vacuum pack meat with Marinate sucks it into the meat. Works very well. Have been watching your videos for years. Very informative and interesting. Thank you very much

[@loubega5140]

This was an immense video😂. And man that beautiful Wyoming background is something I hope to see one day. Keep on cooking cowboy 👍

[@CowboyKentRollins]

Will do it sure good country

[@StoneyRidgeFarmer]

Love it Kent!! Thanks so much guys! I'm loving cooking up my Flank Steaks and Flat Irons!!! Flat iron can be better than filet!! Josh

[@acenem]

Thank you for always paying respect to our veterans.

[@CowboyKentRollins]

We owe them so much

[@thomasking4136]

Kent and guest, great video. Loved the bloopers. I really appreciate your salute to veterans and thanking our lord. CDR King, SW, USNR RET

[@koolski]

This was IMMENSELY informative. 😂 In all seriousness, I hadn't heard of any of these cuts.

[@jesseturner9865]

Hanger and flap meat are quite popular here in California. Flap meat is used often in Carne Asada.

[@CowboyKentRollins]

Yep great cuts of beef

[@dbeaumontresident847]

Kent always bringing the best!!

[@chicagorandy]

Thanks for another informative and entertaining video. A true butcher shop is a rare treat these days in most areas. Supermarket meat counters offer limited choices. A nicely marbled ribeye of course remains my fav cut.

[@TheTubaEmporer]

Only true butcher shop at a grocery store in my area is Whole Foods

[@toddslichter7831]

Any cut around the Chuck has some of the best flavor. I will have to try the Oyster and Tail cuts. My favorite thus far is the Chuckeye. Thanks for all you do Mr Rollins...and thaks to your lovely bride.

[@littilittiti1272]

Oyster steak = Kachelfleisch in German. Absolute awsome piece of meat

[@CowboyKentRollins]

So good they are

[@BluePoo52]

I really appreciate you guys discussing where these cuts come from on the cow and how it affects what to expect

[@Lance-yn6sc]

Kent you and Shan are a gods send to the USA Love Borther

[@CowboyKentRollins]

Thanks so much and God bless you

[@jacopodanglars4836]

i love the way you explain things the examples I could relate to. thank you “UNCLE COWBOY”

[@NicksEZPZcooking]

I turned steaks so many times they get dizzy, I love it!

[@astorytoldhere]

This was great!!! “Immensely” informative AND funny!

[@mikeelek9713]

That was packed with information, and Caden was a good sport to do the dance.

[@CowboyKentRollins]

He is a good feller for sure

[@lunkydog]

I've bought hanger steak slices from the Mexican meat counters here in OKC. Great cut, but i never knew exactly where it came from. Makes perfect sense now.

[@CowboyKentRollins]

Great cut of meat it is

[@FLGurl]

Absolutely beef is one of the top of five choices for protein for me. Would ❤ to have a ranch near me that I could go to and pay forward for steaks and the like. I try to do carnivore as much as possible and only have two meals a day and what a difference. Kent, I know that you trim the fat and discard it, but for me this is a true wonder in the pan. I will put this in the pan before the meat and let it gently warm up to release the fat and give the pan some happy goodness and then add the meat. When I was a young lass, I would eat the meat as raw as I could get my hands on. It's no wonder that I was very strong at that time, and I now know why! Thank you for this video that made me very happy!!!

[@CowboyKentRollins]

I render all fat down, add some garlic and butter and brush it on at the last

[@earlshaner4441]

Good afternoon from Syracuse NY brother and everyone else thank you for sharing your adventures in cooking

[@CowboyKentRollins]

Thanks Earl we hope you are having a great day

[@earlshaner4441]

Thank you my friend and everyone else and I am having a very good day today my friend and thank you for sharing your adventures in cooking videos

[@terryschiller2625]

Thank you Mr Kent learned something new again today. That sure is beautiful country!🤠🇺🇲

[@CowboyKentRollins]

Your welcome and it is sure great country and people

[@58limited]

I discovered Butcher's Cuts a few years back and now they are all that I buy. I love a good ribeye but these other cuts have so much flavor and are just as tender if cooked right. You introduced me to three new cuts in this video that I will have to try. Currently my favorite butcher's cuts are the Denver steak and the flat iron steak. I am blessed to have two friends with grass fed beef operations plus a few wagyu ranches here in Texas sell to the public.

[@billb13]

@58limited Please tell me what town, city, county you live in. I'm broke and am moving from CA to TX in the next 6 months. Need to find a low-cost warehouse outlet and an inexpensive butcher.

[@HyphenDude]

I was a butcher for a few years of my life when I was younger. The oyster is the butcher's secret, which is why you don't often find them for sale. You have to fight the butcher for them, lol. Love a good hanger steak. I like to slow braise chuck tail in red wine, garlic, rosemary, thyme, chipotle (including the adobo), and crushed tomatoes in a dutch oven. I like a good low and slow smoked arm steak, almost like you would smoke a small brisket.

[@stevejorgensen5274]

Good beef is good. Many cuts have many names. I have seen good cuts of meat cut wrong and seem tuff. Great video.

[@jamesgonyer8454]

Honestly, I've always liked the flat iron and the sierra steak over the ribeye and strip, because they're as good to me ( if done right ) and doesnt cost nearly as much. So I'm definitely going to be looking out for these cuts. Thank you gentlemen.

[@gailsfoodandstuff]

what a fun and informative video, along with great background music!

[@davidfernandez3554]

I came in here thinking I've probably heard of them but maybe there will be one i haven't heard of yet. Well there was! Thanks for the video. Wyoming is beautiful, I have to go visit!

[@CowboyKentRollins]

Great place it is

[@michaelbaumgardner2530]

Never get to old to learn,couple there I haven't heard of,Great Video...Thanks A Bushel.

[@CowboyKentRollins]

Our pleasure

[@mikwcas5110]

Well I guess we really all found out just Where the beef is really at. Great job guys, blessings!

[@TheRealVirgilW]

You're awesome Cowboy Kent send a prayer to the team for me lol. God bless you and the family 🙏!

[@sr7312]

I've butchered for many years and learned something here. I've never cut the oyster before.

[@CowboyKentRollins]

I called it a Spider for years

[@jacobhand5874]

I'd always pull them and cook a family lunch for the cutting crew

[@Bootchair]

If you get knuckles in. Should be on em

[@ArizonaGhostriders]

Great new cuts of beef to try!

[@Sky-r7u2n]

Great stuff...love you guys...More rain where it's needed ....

[@debrahoage7632]

Another great adventure Kent. Thank you. God bless

[@CowboyKentRollins]

We thank you for watching and God bless you

[@Troy_nov1965]

My favorite cut of beef is still the good ol fashioned T Bone steak. I like the others but the T Bone is the one I pick 90 percent of the time and rare of course.

[@rudevalve]

Certified Gold!!!!!

[@debbieharrison1911]

LOVE ALL OF YOUR VIDEOS GOD BLESS YOU BOTH AND THE PUPS

[@CowboyKentRollins]

Thank you and God bless you as well

[@josephwhitehead1692]

As a retired Marine, I appreciate the shout out to active duty and veterans. As much as we appreciate it, don't thank us. Thank the ones who didn't make it back. It is their last breath that keeps our flag flying.

[@CowboyKentRollins]

Amen to that, we thank you all

[@josephwhitehead1692]

I've been a fan of yours for years and I enjoy your style of cooking. If you're ever in Pensacola, FL, let me know. I'll take you fishing and cook you some of my style of BBQ.@@CowboyKentRollins

[@ronheath5724]

Wow guys I love this video. I have never in my life and I'm in my 60s ever heard of these cuts of beef.

[@snicklefritz4209]

Glad to see my fellow okie Kent up in Wyoming to show em how it’s done!!! Love ya Kent much love from Broken bow Oklahoma

[@CowboyKentRollins]

thanks so much it is good to hear from another Okie

[@miloburke1536]

My family homesteaded in Tensleep in 1881. I have hunted most of those hills around there.

[@olddawgdreaming5715]

Thanks for sharing with us Kent and Shannon and the guy from Wyoming . You sure showed us some great cuts of meat today and we appreciate it. They don't throw them parts away anymore since they found out you can cook the toughness out and have better flavorful cuts of meat. Enjoyed you all very much . Stay safe and keep up with your dance lessons , you'll be able to walk up step before long. Fred.

[@CowboyKentRollins]

Thanks Fred for watching

[@GREETxDEATH]

Grew up in the south but livin in new england, seein yalls cookin makes me really miss hangin with the boys and breakin out the smoker. God bless you and yours Kent, keep cookin up these videos for all of us across the heartland.

[@jackiedunlap36]

Well this has made me hungry. Every piece of meat looked amazing. I love Kent’s personality. Also a wonderful chef. 🙂

[@paulbeglane5489]

Brazil has a lot of Zebu cattle. Hump meat, called Cupim, and of course the sirloin cap, Picanha, are the stars of Brazilian barbecue. I'm in flavor heaven when I'm down there.

[@vonheise]

Everyone has their favorite cut of beef and or pork, and ours changed a lot once we quickly slid past age 65, (77 now) and had to start taking statins and blood pressure meds... We went from ribeye and porter house to sirloin and filets, with tenderloin for our pork. The cuts shown in this video at any price or flavor just have too much marbled fat, which is where that flavor comes from. (This is the senior me opinion, not the 30 something me, however, I wish we had reformed a few years sooner.) We marinade our sirloin with pineapple juice, soy sauce, and some rosé or red wine for 12 to 24 hours..

[@knotengajin7359]

You are much worse of with most cooking oils than meat fats, especially the hydrogenated ones.

[@rogerrichardson4324]

Great and entertaining on a rainy day in the PNW sir Kent 👍

[@cactusfiesta]

Great Job Vaqueros! God bless you

[@ericthompson3982]

Bless you all. I love this channel.

[@CowboyKentRollins]

Thanks so much and God bless you

[@ericthompson3982]

@@CowboyKentRollins Thank you very kindly!

[@DonPandemoniac]

Great demo! Flavor should be the main attraction, tenderness is a bonus.

[@CowboyKentRollins]

Yep it is a must here to have both

[@stephenjohnson6841]

They all looked very delicious! If only I had smoker! Thanks again Shan, Kent, Kaden and the Maj!

[@CowboyKentRollins]

Our pleasure!

[@Jaguarmaserati]

I've been loving your Wyoming videos so far, and this one is great.

[@leonardszubinski4709]

What a nice guy Caden is! I wish all young people today were like him.

[@CowboyKentRollins]

He is good people

[@True-Grit]

Cowboy Kent Rollins. God Bless you and 💜TEXAS💜

[@True-Grit]

By the way, I am Sami, your follower from the Kingdom of Saudi Arabia. With all respect

[@idntifyyou]

Much love, from South Africa ❤

[@garyfeltus9801]

Love that part of WY been though that area lots of times . Never herd of them cuts of beef before. And as always you make look so delicious. Great video .

[@michaelharvey7613]

Thank you, and God Bless you and yours.

[@kantemirovskaya1lightninga30]

Thanks for the Thanks Kent and Co... much appreciated and keep up the great work.

[@allansisson355]

All three of you made me hungry.... again. An Immense hunger

[@garywagner2466]

Very interesting and informative. Thanks for posting. Now I’m hungry and I just had breakfast.

[@davidcox3076]

We are such creatures of habit. So many tasty cuts on the beef critter that we tend to ignore.

[@EMWoodworking]

That was one immense episode Definitely will check some of these other cuts.

[@CowboyKentRollins]

They are great cuts of beef

[@Roots_of_my_raising]

Great episode! Ive always called most of these “weeknight steaks”

[@joeyhardin1288]

Thank you. Great info, great guest and what a vista! God Bless and stay safe.

[@skyepilotte11]

Never heard of these cuts...thx...looked delicious.

[@deannebell5324]

Today I learned something new! Thank you, Kent!!

[@steveclark4291]

Thank you Kent for the information on more beef cuts !

[@CowboyKentRollins]

Our pleasure

[@stevelogan5475]

I have heard of 2 of the 5 , I thought the Denver steak( which may be called the hangar) & the flat iron steak( maybe goes by another name) would be on this clip, never heard of an oyster steak & that is a new one on me. The only oyster cut I know is the rocky mountain oyster & also comes from sheep, goats, etc... it is a bull's family jewels.

[@CowboyKentRollins]

Yep we have a video on them as well

[@stevelogan5475]

@CowboyKentRollins thanks Kent my Christian Brother , was an informative clip

[@CowboyKentRollins]

you're so welcome

[@drakemiller2617]

Ssshhhhhh.....don't tell folks about my flat iron steaks. They'll make a run on them and I won't be able to get them for myself.

[@faithsrvtrip8768]

I know where Ten Sleep is! I camp hosted a few years ago right up the highway at Leigh Creek. Beautiful place but you won't get a cell signal up on the hill! Oh I'm back in Texas and near Gonzales, Texas, there is a ranch that has a big Brahma bull. The thing is I have never seen the hump for sale in any store but it looks tasty. It's called the cupim and it's purpose is to store water.

[@TimKoehn44]

That all looks great! Thanks Kent and Lazy T! Y'all have a great time up there! Cheers!

[@CowboyKentRollins]

We did for sure, Thanks Tim for always watching

[@TimKoehn44]

​@CowboyKentRollins you are very welcome my friend. You make my Wednesday's! Cheers!

[@danb.9713]

You're right, I never heard of them. But I'm gonna try 'em! Fun video!

[@CowboyKentRollins]

Thanks

[@risanch]

IMMENSE: extremely large or great, especially in scale or degree.

[@briankeithfisher7305]

Love your recent collaboration videos.

[@farquarfarkle6957]

Yummy sauce and marinade!!!

[@CowboyKentRollins]

So good!

[@jepolch]

Some great info in this video. I bet Major was eatin good that day!

[@shaunsutton699]

God bless you and your family.

[@CowboyKentRollins]

And God bless you as well

[@shaunsutton699]

@@CowboyKentRollins Thank you, sir.

[@randallgreen4084]

Thank you for this. The energy makes me smile.

[@CowboyKentRollins]

We thank you for watching

[@8stringmonkey]

Another good steak off the chuck is the Denver steak, one of my favorites

[@joanneganon7157]

Hey Cowboy Kent and guest. I love a good ol flatiron . I can't find them in the store anymore. > I have to order them special on line🤔. Enjoy your steaks🎉. Thanks for the Tips. JO JO IN VT 💞

[@CowboyKentRollins]

Thanks JO JO it is a great steak

[@davidecraig5262]

My local butcher has flatiron steaks. Love them.

[@richardthornhill4630]

Interesting. Have not heard of several of those cuts of steaks. Good to learn something new.

[@CowboyKentRollins]

Thanks Richard for watching

[@woodsinme]

That was enjoyable to watch and also informative. Thanks.

[@EarthEagleGT]

this episode was immense !!

[@chuckthebull]

They take a bite and that emm emm you know its good..im salivating ...

[@CowboyKentRollins]

So good they were