Hi! My name is Victor Albishu, I’m the chef de cuisine here at BLT steak in Washington DC. Today we’ll be discussing beef basics. And the videos to follow, we will be discussing different primal cuts of meat, different grades of beef and actual different steaks. We have our beef tenderloin, our porter house, three different versions of the New York strip, rib eye, skirt steak, and a herring steak. As far as tools and materials are concern, all you need is a good quality piece of meat and willingness and an interest to learn. Safety is always a great concern, so, make sure that if you’re handling, not just beef, but any meat, you’re pulling right out of the refrigerator on to a clean surface area, and are handling it properly. No cross contamination, or any of that. Now, a little bit of my background, I grew up in a butcher shop, this is a subject that I know a great deal about. I learn from Argentinian butchers, which in Argentina, the beef culture is, is like, you know, the wine culture of France. So, when they were talking about beef, and talking about, you know different cuts, it’s a passion, more than just a profession. It’s a, throughout the videos to come, you’ll be able to distinguish between different cuts of meat, and you’ll be able to learn what it is that you like and what it is you look for when shopping and wanting to cook your own food at home. So let’s get started.