EVERY Cut of Beef The Pitmaster's Complete Guide to Cooking

🔗Get The 1960s Pitmaster Grilling Guide - old-school BBQ secrets, grilling tips, and backyard smokehouse tricks, all in one place: https://tomstimemachine.com It's a complete tour of the whole cow, cut by cut, explaining what each piece is, how to cook it, and whether it's worth the money. You walk through the animal front to back — the shoulder (chuck), the rib section, the loin where the fancy steaks live, the sirloin, the back leg (round), the brisket, and the odd forgotten bits like shank and oxtail — and for each one you say what it's good for and the best way to cook it.