Hi! I’m Victor Albishu, chef de cuisine at BLT steak, here at downtown Washington DC, and today we’re talking about basics of beef. Referring to the Angus Beef Chart here, we show the different primal cuts of meat from a dark angus steer. First you see the chuck, the rib, the short loin, the sirloin, brisket, fore shank, short rib, and flank, there’s also the round. And I know I want to do that quickly, but we will be referring to that in videos to come. The chuck, we reserve generally for ground meat, like burgers and things of that nature. And so the rib is more for the rib eye, obviously, bone in or off. The short loin and the sirloin, they kinda interact with the cuts that we used here, because the tenderloin goes from the short loin and to the sirloin, and we used porter houses, we choose New York shorts and tenderloins, then we used double cut New York strips which all come from the short loin. The short plate, has a, has a lot of use for us too, considering that we used hammer steaks and skirt steaks from that. And then next time we will be talking about beef grades