Episode 10264:How Pat LaFrieda Extracts a Flatiron Steak (With a Giant Knife.)
May 7, 2012 1:31 pmThe irony of cheap cuts like the flatiron steak is that they are incredibly hard to get out of the giant beef shoulders to which they are attached. How hard? Watch Pat LaFrieda cut two tiny steaks from an immense whole beef shoulder, using his giant machete-like knife as precisely as a scalpel. This is one for the meat geeks, all right.
Does Pat still get his meat from Creekstone or has his meteoric rise in popularity forced him to go to other ranches? Here on the West Coast we have a pretty damn good ranch called Painted Hills. Their beef is amazingly delicious and makes for some delightful burgers.
I like Painted Hills too….Creekstone is his best stuff, but he carries other lines as well, including some surprisingly good local farms. This meat was from Yorktown Heights, NY, I think.
“No but you can help hold the meat” haha; I love the shot at about 1:20 where you are holding the meat and anxiously peeking over the chuck roll to watch him find the seam. I cut a lot of Flat Irons from Top Blades, so it was cool to see it come right off the arm chuck. Gotta love the top blade, take out the connective tissue and cook it medium rare, or leave the connective tissue in and cross-cut it and it’s one of my favorite braising meats on the beef. I love your versatility, Paleron.
I would love to see a video of him breaking down a whole beef loin into subprimals.
PS, since using the connective tissue scrap from the top blade, my Beef Jus has never been better.
Love the look on Pat’s face when he says, “I don’t know if we’ll give you a knife.” Hysterical.
I never ate at one of his places yet. However, Guy has a few prodtcus on the store shelves and they are’ very good I only recently tried some of them I especially like his 7 Pepper Salsa tasty and has a little bite’ to it in hotness. I use but, can’t always find, his Pacific Rim BBQ and Wok Sauce AND I have purchased his Carolina #6 Mop and Slop BBQ and Marinade Sauce [haven't tried this one yet, but I may use to make some pulled pork]. Depending which one you use, his sauces have a unique flavor and to me, they make a good marinade and cooking sauce for Steak/Chicken/Pork/Shrimp etc Guy’s sauces are a bit more in price, but, so far all have been very good We all need a change now and again so, there are times I like to experiment when I cook a little of this and a little of that to my glee, my husband has never complained about being the guinea pig to my concoctions’ to his glee, they usually taste really good lol As for Barbeque I am stuck on Sweet Baby Rays BBQ Sauce [until I cannot get it any longer] so that ends any discussion on that! lolReply