Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.
There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
Video credit: Bon Appetit
Eat your peas! It’s the easiest way to fight climate change.
This is the fourth episode of Climate Lab, a six-part series produced by the University of California in partnership with Vox. Hosted by Emmy-nominated conservation scientist Dr. M. Sanjayan, the videos explore the surprising elements of our lives that contribute to climate change and the groundbreaking work being done to fight back.
Featuring conversations with experts, scientists, thought leaders and activists, the series takes what can seem like an overwhelming problem and breaks it down into manageable parts: from clean energy to food waste, religion to smartphones. Sanjayan is an alum of UC Santa Cruz and a Visiting Researcher at UCLA.
Video credit: VOX
Yes, we have seen the Buzzfeed version about this so how about Tasty turn this time? Let’s find out what they say about Indonesian food served by Simpang Asia!
Credit: Tasty, Simpang Asia
Tea is the second most consumed beverage in the world after water – and from sugary Turkish Rize tea to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe. Where did this beverage originate, and how did it become so popular? Shunan Teng details tea’s long history.
Credit: TED-Ed, Shunan Teng, and Steff Lee
Honeycrisp as one of America’s finest apples has a long story about perseverance and the strive for perfection. Click the video for the story!