How to Butcher a Side of Beef,

Part Two


Watch Tom Mylan butcher a side of beef at Marlow & Daughters in Brooklyn, NY. In this second video, Tom cuts up the hind quarter. This is where popular cuts such as T-bone, porterhouse, tenderloin, flank steak, and sirloin tip come from. The beef fat known as suet and the butcher cut called the oyster or spider steak also come from the hind quarter. Watch the first video to see where short ribs, brisket, and osso buco come from.