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Printable recipe below! Expand your beef cooking as we introduce you to steak cuts and recipes you may not have heard of! #cowboycooking
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Printable Recipe: https://kentrollins.com/five-unique-cuts-of-beef/
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0:00
Well, you may have heard of the rib-eyes, New Yorks, fillets, those are staples in the home
0:05
But what we're going to do is we're going to dive deeper. We're going to show you these intricate cuts that a lot of butchers have to take more time
0:10
to get. I promise you, you're going to enjoy them. Oh my gosh, folks, we are in the land of the wonderful and beautiful creation south of
0:28
Tensleep, Wyoming on a ranch, the Lazy T Ranch. I thank Caden for joining us and if y'all have missed some of these videos on our series
0:36
about Wyoming, be sure and check out our Wyoming playlist because we are here to talk about beef
0:41
This is an amazing, unique cut. There's only two on the animal, so they get extremely hard to find and as well to cut
0:53
out, but it sits right in that hip pocket. And people ask, why do you call it an oyster steak
0:58
Well, if you ever look at an oyster in a hatchling, it's got that resemblance to it, but I've
1:02
also heard it called like the spider steak because it does have these little webs that
1:06
come back to it. Even though it sits in that hip pocket, you actually get an immense amount of flavor in
1:10
that marbling. It's immense. It's amazing. I promise. And it's immense. It's immense
1:16
I promise it's good. I really like to just put them on a smoker that's running 250 with a little cherry wood
1:26
just to let it smoke maybe five to eight minutes and then pull that thing out of there
1:32
Get us a skillet that's really good and hot with some butter and garlic and ensure that thing's flashed up back up there
1:36
And we'll make a dipping sauce that goes with this. I call the wonder sauce. The biggest that I would ever go with this would be maybe to the right end of medium rare
1:46
The more you cook this, the more damage you're doing to it because you're going to make this just a taco piece. You need it to go along
1:49
You really want to have this oyster steak or any steak that we cook today with the wonder sauce
2:10
Is it wonderful? Oh, it's wonderful and it's a wonder to make. Really all it is is chipotle peppers and a little brown sugar, you know, liquid smoke
2:17
onion powder, garlic powder. Blend it with a little mayonnaise or sour cream if you would like
2:21
I'm just going to cut it. Does it matter how you cut it? No. There's your half and my half
2:25
I like it. Bone appetite. I think it's that sauce. But you think it's that beef
2:29
I think it's that beef. You know, the texture is spot on. It's tender. It's everything you're wanting in a steak
2:33
And I promise it'll be good for the last bite. I'm watching this one brother. This is rare. One per animal
2:37
As you know, it's called a hanging tender. Another name for it. Hanger steak. Because what's it doing
2:41
It's only hanging in the mouth. And it's only got one purpose and that is to control the diaphragm in the animal. So there's only one
2:44
So back in the day, the butchers used to have a lot of them. So you can't have a lot of them. So you can't have a lot of them
2:47
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
2:51
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
2:55
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
2:59
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:03
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:07
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:11
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:15
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:19
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:23
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:27
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:31
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:35
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:39
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:43
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:47
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:51
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:55
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
3:59
So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them. So you can't have a lot of them
4:03
So you can't have a lot of them. So you can't have a lot of them. So, asking if he's got some held in the back, and they'll have them
4:08
Make sure they're trimmed properly, and it'll be some of the best eating you've had
4:12
Alright Kent, these last two, they take a little bit of work
4:16
But the flavor is still there. The first one we got here, Chuck Tail Flap
4:27
Right at the tail end of that chuck, doesn't move much, it's got a lot of flavor, but these
4:32
can be difficult. But, you only get out what you put in. That is true
4:36
And there's a lot of fiber in this meat when you look at it. You think, oh my gosh, look at all that that's in there
4:42
Cut like this, you really gotta break down and marinate. Something that's gonna let it set
4:46
I recommend at least six, but we went ahead and did about twelve hours with this
4:51
And it's just a mixture of that Douglas sauce, of some red wine, but also some balsamic vinegar
4:56
some lime juice, and you get some rosemary and thyme in there, and let all them flavors
5:00
just encase that in a Ziploc bag. Also, bring this out, let it come to room temperature before we cook it, and we're gonna
5:07
throw it on the grill, and we're gonna grill it until it's about 115, 110, and then we're
5:11
gonna take it off, let it rest a minute. We're gonna eat it, and you ain't gonna have to chew it, it's just gonna melt in your mouth
5:25
Hot fire, don't take long. I love this sound that's wishing to happen
5:29
That sound right there. It is called the sizzle effect. I mean, it'll make everybody hungry
5:36
People say, oh, you can't turn that steak. No, you can't. I have turned steaks many times, but they get busy me checking them, because when I'm
5:43
cooking really on an open fire, there's no set temperature. Most of the time I try to keep a really hot zone, and then one that's not quite as hot
5:50
And I like to do, anytime you have a thicker piece of meat like this, go ahead and cook
5:54
all sides, even if you've gotta hold it with them tongs. Sacrifice that ham, take and burn the hair off of it
5:59
So when you first take it out, it may be a little bit tough, but don't get discouraged. You marinate it just like Ken did, and you're gonna turn out with something just like this
6:19
When you get that smoked flavor, and really what I'm doing, beef, if I'm gonna add smoke to it, I really love to use some cherry, some oaks
6:26
I know mesquite can be a little overpowering, or pecan, something like that. This particular has two little rolls of fat right here on the side
6:33
So before I would present this to anyone, I would just take this knife and go ahead
6:38
and get rid of that piece, and let's just see if there's any juice in here
6:42
I don't know. Yeah. You almost get some resemblance of trichot. Yes, it's got, because to me the flavor is very similar to trichot off this
6:52
So I'm gonna have this bite, and you're gonna have that one. You gotta get the juices. Oh
6:58
It's got plenty in there. So tender from what we started out with
7:04
Now I got to see this, because I know you got to do, you got to do break down and dance
7:08
because that's what my people love. It's the dancing move that you got
7:13
You want the ten feet shuffle? Yes, can you do it? There you go
7:17
Yes, no, brother, you got it. Oh, my God. This is one of the most tender cuts and flavorful cuts that you'll ever see
7:37
What part of the animal are we talking about here, Dave? We're fitting right back in the chuck roll
7:41
They got to break that apart, and once that's broken apart, they can cut this triangular
7:45
type cut off called the sierra steak. You get immense tenderness. There's my word again
7:54
What is immense, and when have I ever said immense in my life
7:58
And I've seen this done two, three different ways, you know, where it's a really flash
8:03
sear in the skillet, you know, where I've seen people finish it off with red wine reduction
8:07
but I have seen people that'll go ahead and marinate this for like a short 30, 45 minute
8:12
deal just to break down some of that muscle fiber in there. There's two things I always point to on the sierra steak
8:17
It's in that chuck roll, so it's a part that doesn't move as much in the animal, but you
8:21
get the flavor of that chuck roll. Chuck roasts are amazing, rib eyes are close to their strip lines, so anything that's close
8:26
to there, you're going to get really good flavor from. We made it
8:37
We're at number five. Number five, the ranch steak. Another tough cut, but properly marinated and handled well, I think it'll turn out great
8:53
Let me tell you just a little bit about this cut. This comes right from the shoulder, so it is a moving muscle
8:58
That's where it's going to get a little bit of that toughness from. But the ranch steak can be one of the most flavorful cuts if prepared correctly
9:06
I would always trim just a tad of this, take it off here just a little, because I want
9:13
that to render down a little quicker than it's going to. Just like we did that chuck flap, we're going to give it a smoke bash with a little cherry
9:19
wood, but instead of finish this on the grill of the smoker, we're going to sear this in
9:23
a hot pastine skillet to really give us that great flavor, because I'm looking forward
9:27
to this. I really love these kind of steaks, because they do pack a lot of flavor in there
9:31
A couple things that'll help with it is that 21-day dry age. That's going to help start to break down some of those enzymes from that
9:36
And all those beef is 21-day dry age, and that makes a big difference, because when
9:41
you go to a store and you buy something, it might have been there 7 days, it might have been there 3 days
9:45
We're just going to get about 10 minutes of smoke. I've loaded it up pretty heavy
9:50
We'll choke it down to where we can really get that enhanced flavor pretty quick on there
9:54
from that cherry wood. But it's going to help give us a little better flavor
9:58
We'll lock her down tight. Then we'll break out the pastine skillet, and things will go to time
10:11
We'll just cook this over there and just let it smoke for 45 minutes, and sort of get this
10:36
a little more tender, because this is a little heavier cut than what we had. It's going to take a little longer to cook
10:41
But also, you can smoke this same thing and just take it home. I'm going to throw this in the crock pot, put me some potatoes, carrots, onions in there
10:47
and just let it cook. I think we've got to give it a shot. Yes
10:53
That was a good one. Make sure Maggie gets in it. Come on here, buddy
10:58
Come on. Come on. Good boy. Thanks for helping. Shady, thank you so much, brother, for letting me do this
11:06
You get to explore really five unique beef cuts. You know, there's so much more to the animal, and that's what we're trying to do at Lazy
11:14
T Ranch, is we're trying to inform people. There's more than burger, ribeyes, New Yorks, and fillets
11:19
Be sure to check them out. Go to your grocery store. Try these new flavors. Try these new cuts, because there's so much more, isn't there
11:25
You know, take one thing we didn't cover, and that was cost. Can you break that down for me, just a little
11:30
Yeah, and I think that's where we're a little bit different. Everything is on the same level
11:34
We price everything the exact same. So no matter if you're getting an oyster steak, if you're getting one of those illustrious
11:40
ribeyes, we're going to have it in the same sort of box format. So you're getting the same quality beef for the same price across the board
11:47
But it is with great pride, honor, and goodness that I tip my hat to all our servicemen and
11:52
women, and all the veterans who have kept that old flag up flying over camp, no matter
11:56
where it may be. We appreciate you one and all. Russ Covey, come on up in here close
12:01
You got to get this motion around here like this. We're going to get in real close
12:05
We're going to give you a great big hug. God bless you, each and every one, and we'll see you down the nosy, two-beef trip
12:13
You know, the proper way to make sure that I don't know where I'm going with that. Hey, I think you were doing really good
12:18
You were doing really good. You can lay your hands on one
12:22
You won't be sorry, but you can find one worse. You can find it at a Raisin Tree Ranch, and maybe, nope, that doesn't go by
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That's it. Give me another one. Give me another one. It's free. Yes
12:40
You can. Yes. Okay. It's good. It's got powerful. Yes. It is extremely yummy
12:47
It's so tasty. Holy, this is fun. Hi, folks. This is the awful, I'm sorry, but there's some problem in my apparel
12:51
I'm sorry, but I'm not going to do it. I'm not going to do it. I'm not going to do it. I'm not going to do it
12:55
I'm not going to do it. I'm not going to do it. I'm not going to do it. Yo-ho
12:59
We're still in La Jolla! Do you like them? No?
#Food