Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
This video will discuss cuts of beef from the sirloin and tenderloin.
Tags:Cuts of Beef from the Sirloin and Tenderloin,monkey see,beef,beef basics,beef grading system,cattle,cattle beef,choice cut,grades of beef,monkeysee,prime cut,select cut,usda grades of beef
Grab video code:
Victor Albisu: Hi, I am Victor Albisu, Chef de Cuisine here at BLT Steak in Washington, DC. Today, we’re talking about beef basics, more specifically, the beef tenderloin which is found between the short loin and the sirloin. Now in our previous segment, we discussed the New York strip steak. The bone-in strip steak is cut from the same piece that we cut our porterhouse from and as I told you we are talking about the tenderloin and here, you will find the tenderloin on the porterhouse. Here is the New York strip on the porterhouse.
So this comes from the back end of the short loin where you have a bigger eye or piece of the tenderloin. The tenderloin generally, is about a foot long, a foot-and-a-half long maybe, and here we have an example of a steak cut from the tenderloin which is a fillet mignon. The fillet mignon in French means a "dainty" or a "cute" fillet. Now as you can see the fillet mignon is a not a very well marbled piece of meat as we talked about before in previous segments. It is a very tender piece of meat because the actual tenderloin extends from the short loin to the sirloin and it’s dressed up generally, like we do here in the restaurant. We dress it up with either Hollandaise or Barnaise, traditional fatty sauces that allow you to have and enjoy the tenderness of the fillet while also enjoying a little bit more flavor with it.
I hope you enjoyed this demonstration on beef basics. Just to recap, we have our hanger steak, our skirt steak which comes from the plate, our short plate. We have a rib eye which obviously comes from the rib and we have our two New York strips including the third here, the bone-in New York strip, the porterhouse which has a New York strip and tenderloin and our fillet mignon.
If there is any advice I could give you, it would be to develop a relationship with your butcher. There are great local farms and organic butcher shops all over the country in every state. They just need to be sought out. It is important if you’re a beef lover or a consumer of beef to make sure you're getting the best quality available to you. And it's not always the one in the supermarket, in the styrofoam container. It's the one that you can talk to your butcher about, he can talk to you about and he can explain to you the different cuts and what you’re going to get from them. I hope this has been an informative video and I hope it has raised your awareness of the basics of the beef.