Every Steak Explained

Every Steak Explained 🥩 This video walks fifteen ways to slice, grade, age, or grill a steer — Japan's Wagyu A5 with its Beef Marbling Standard 1 to 12 and the worldwide fraud around the unprotected word; ribeye, of which only 5 percent of US beef ever grades Prime; dry-aged primals colonized by Penicillium nalgiovense, the same mold genus that ripens soft cheeses, hung since 1887 at Peter Luger; filet mignon from the psoas major and the Tournedos Rossini that named it; the Tuscan Bistecca alla Fiorentina cut from 3,800-pound Chianina cattle and banned across the European Union from 2001 to 2006 during the British BSE crisis; hanger steak, the butcher's tender that almost never reached a menu before French bistros revived it as onglet in the 1980s; Brazilian picanha and the 1997 Dallas opening of Fogo de Chão that introduced it to American diners; wet-aged Cryovac beef, 80 percent of the US market since Bernard Sanns's 1944 patent; the New York strip and Delmonico's 1837 menu; skirt and flank, the cuts behind Mexican fajita from the Spanish faja for belt; Korean Hanwoo at 200 to 300 dollars per pound in Seoul department-store food halls; the Instagram-era tomahawk and the bone-conduction myth food science has quietly debunked; reverse sear, Kenji López-Alt's 2007 inversion of traditional pan-searing; Argentine asado at 80 pounds per person per year over quebracho coals; and Chateaubriand, the 1820s Paris dish named for a French diplomat. Anatomy, history, and the legal codes behind the plate. Subscribe for more food explained.