Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!
Friday nights in January 6:00 pm to 9:00 pm
Jan 19th- The Loin - This primal contains my favorite beef cut, the sirloin flap, or what's more commonly called the bavette. And while porterhouses and T-bones may dominate your grill, there's another part of this primal that is sorely overlooked. One that'll save you money and is every bit as tasty of that NY Strip... I think even tastier.
Menu: Flank, Bavette, Stir Fry, Sirloin Steak, Sirloin Filet, Picanha, NY Strip, Porterhouse (T-bone), Tenderloin (Filet), Tri-Tip, Hanger