Pan fry your meat as you like it, There are no rules here  but listen to the preferences of the person whom you are serving. You can serve the cut whole as a steak or slice it into juicy pieces.  

• Beef
• Cow

This is a side of Beef or Cow

Usually you can get the butcher  to divide the whole animal into more manageable parts, since they are quite heavy this makes it easier to work with. But this is a good way to visualize where the different cuts are located and how the whole animal looks. 

Pick the piece that you want to work with and get going.

Divide the Side into pieces. 

Deboning and separating the front leg of beef. 

Taking of the big cuts  

Deboning the neck of beef, first removing the short ribs

Dividing the pistol or backlog from the topside or back piece, pay attention when using the saw the cut through the bone

Trimming the deboned beef breast, pay attention to the cut when dividing the beast into smaller pieces.

Dividing the back piece  into the prime cuts.

Removing the tenderloin and dividing the back roasts into fillet and rib 

Starting the deboning of the back leg taking the collarbone out.

Back leg of beef with the collarbone off, here we break down the the leg into its individual cuts 

Learn how to cook a flavorful beef stock

How to remove the impurities and fats making the stock better and more versatile 

Removing the shank from the back leg, here we the table as a tool to break open the leg joint  

Here we show you how to cut the beef shank into pieces, pay attention when using the hand saw. 

Learning  how to handle and use the big bones like this one, will give you a better way of using all of the animal in your cooking.

• Bone saw
• Meat
• Cow
• Osso buco 

Deboning the the top of the bag leg.

Dividing it down into its individual parts. 

Taking the smaller cuts and roasts out of the boneless beef back leg

Further parting of the front leg, deboning the center piece

Deboning the neck and removing the spine, pay attention to the circular  cuts around the spine

Dividing  the individual cuts of the chest and upper ribs 

Removing the small ribs from the under piece 

Parting the the deboned neck into smaller cuts

Here you can learn how  to trim and clean the beef tenderloin for roasting whole or cutting it into steaks.

• Medallions 
• Tornadoes 
• Whole roast 

Dividing the filet into roasts and steaks 

Whole rib roast, whole beef filet, entrcote and ribeye steak  

Pan frying beef steak. 

This is a entrecote or cut of the beef filet

In this video we show a simple way of using the hot charcoal grill to cook a large steak like this ribeye steak.

Learn how to use the sides and the different temperatures around the grill to get  a similar cooked steak all over.

• Cow
• Meat

Cleaning and scoring the rib roast to make it ready for cooking

Pan frying Beef steak

This is the beef tenderloin or tornedoes, learn how to grill the cut

In this video you learn how to steam thin slices of  beef tenderloin, and how to control and use steam as a method for cooking

• Cow
• Meat

Cleaning the side filet is easy, and you can get a good amount of useful  leftovers  for latter and  it will cut down your food waste.

• Beef  
• Cow

Cut the beef steak

This is a Medium cooked beef steak

When you have cooked you steak, its a good idea to let the meat rest a little, although this is probably more of a personal point so do as you feel.

The most important thing is to remember that if you cook the meat til its ready!! it might actually over cook, sins it will still be hot on the outside from leaving the pan or grill, this means that in the next couple of minutes it will still be cooking so train your self to find the correct point to stop the cooking process according to the time it will take you to serve the steak   

   The finish Grill steaks 

The cooked Ribeye Steak 

Beef tenderloin is a soft and tender piece, that is easy to cook and use in various ways, slice the meat after cooking or serve it as a whole steak 

• Beef
• Cow 

This is pieces of beef tenderloin, and this is how to cook it

How to make the Beef Stock 

How you strain a beef stock or bouillon.