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today in our quest to learn the secrets of cooking the perfect steak we have something really interesting for you weamp;#39;re here at hot Canary Gourmet Meats one of the countryamp;#39;s most awarded butcher shops and with me today I have Master butcher Mick and what weamp;#39;re going to do is follow along as Mick breaks down a cider beef my goal here is for you to learn where each of the cuts come from and later on what weamp;#39;ll do is weamp;#39;ll look at each of those cuts individually and talk about how best to prepare each one well why donamp;#39;t we get into the cool room and get this job done letamp;#39;s get started what are we working on here today today weamp;#39;re working on a Black Angus 200 kilo pasture Fed so where do we start today weamp;#39;ll start by taking the Flink off next weamp;#39;ll take off the rumpeloid weamp;#39;ll start by taking out the long fillet this is also called the eye fillet certainly is and thatamp;#39;s where the long color come
