As the warmer weather revs up, chefs are starting to think about how to make the most of this chance to cook outdoors. Yesterday, ICE’s resident butchering expert, Master Butcher Rudi Weid gave a demo on how to prepare a variety of beef cuts and steaks for summer grilling.
Weid fabricated entire sections of beef such as hip and shoulder. He walked through flank, skirt, hanger and flatiron steaks — inexpensive cuts of beef that are not used as much as sirloin steaks. He also deftly broke the hip into the sirloin, tri-tip and filet. As he broke down the various cuts he showed the audience many lesser-known cuts such as scotch tender. More…