How to Choose a Steak with Moishes Steakhouse

hi guys my name is Josh fiddler and the

hi guys my name is Josh fiddler and the executive chef at Moishe’s steak house

executive chef at Moishe’s steak house

executive chef at Moishe’s steak house in Montreal today we’re going to talk

in Montreal today we’re going to talk

in Montreal today we’re going to talk about the perfect cut of beef the piece

about the perfect cut of beef the piece

about the perfect cut of beef the piece of steak we have here is a center-cut

of steak we have here is a center-cut

of steak we have here is a center-cut filet mignon which comes from this

filet mignon which comes from this

filet mignon which comes from this portion of the tenderloin the Tenderloin

portion of the tenderloin the Tenderloin

portion of the tenderloin the Tenderloin itself comes from the rear end of the

itself comes from the rear end of the

itself comes from the rear end of the cow above the hips and along the spine

cow above the hips and along the spine

cow above the hips and along the spine it’s a tenderest part of the cow when

it’s a tenderest part of the cow when

it’s a tenderest part of the cow when you’re at the store and you’re looking

you’re at the store and you’re looking

you’re at the store and you’re looking to buy a piece of filet mignon you want

to buy a piece of filet mignon you want

to buy a piece of filet mignon you want to look for a nice rosy colored lights

to look for a nice rosy colored lights

to look for a nice rosy colored lights take the darker it is the older the cow

take the darker it is the older the cow

take the darker it is the older the cow and consequently be tougher than me now

and consequently be tougher than me now

and consequently be tougher than me now this here is the RTS it has the ribs

this here is the RTS it has the ribs

this here is the RTS it has the ribs attached and in the center here you’ll

attached and in the center here you’ll

attached and in the center here you’ll see the eye and the cap when I’m looking

see the eye and the cap when I’m looking

see the eye and the cap when I’m looking for a rib steak I look for a nice big

for a rib steak I look for a nice big

for a rib steak I look for a nice big eye with a good piece of fat in the

eye with a good piece of fat in the

eye with a good piece of fat in the middle and a nice cap the cap is the

middle and a nice cap the cap is the

middle and a nice cap the cap is the tenderest part of this cut you’ll find

tenderest part of this cut you’ll find

tenderest part of this cut you’ll find this to be very juicy here in the center

this to be very juicy here in the center

this to be very juicy here in the center in the eye but here the cap it’s hard to

in the eye but here the cap it’s hard to

in the eye but here the cap it’s hard to be you put a nice sear on that and it’s

be you put a nice sear on that and it’s

be you put a nice sear on that and it’s juicy and tender and it’s you can cut it

juicy and tender and it’s you can cut it

juicy and tender and it’s you can cut it with a spoon the short loin it comes

with a spoon the short loin it comes

with a spoon the short loin it comes from close to the back of the cow in the

from close to the back of the cow in the

from close to the back of the cow in the middle you’ll see a section of rib here

middle you’ll see a section of rib here

middle you’ll see a section of rib here it contains two pieces two cuts of steak

it contains two pieces two cuts of steak

it contains two pieces two cuts of steak sirloin here and a tenderloin here we

sirloin here and a tenderloin here we

sirloin here and a tenderloin here we get the t-bone and Leo menu the bone-in

get the t-bone and Leo menu the bone-in

get the t-bone and Leo menu the bone-in filet mignon which is fairly unique best

filet mignon which is fairly unique best

filet mignon which is fairly unique best part of all of these cuts is the fact

part of all of these cuts is the fact

part of all of these cuts is the fact RTS you have the eye in the middle with

RTS you have the eye in the middle with

RTS you have the eye in the middle with the big chunk of fat when that’s

the big chunk of fat when that’s

the big chunk of fat when that’s properly cooked serves as almost a sauce

properly cooked serves as almost a sauce

properly cooked serves as almost a sauce of butter for the steak it’s delicious

of butter for the steak it’s delicious

of butter for the steak it’s delicious creamy and can t be the same with the

creamy and can t be the same with the

creamy and can t be the same with the Leo Meno this piece of fat here when

Leo Meno this piece of fat here when

Leo Meno this piece of fat here when it’s caramelized you slice that off take

it’s caramelized you slice that off take

it’s caramelized you slice that off take a piece of steak it’s unbeatable again

a piece of steak it’s unbeatable again

a piece of steak it’s unbeatable again I’ll recap the colors got to be nice on

I’ll recap the colors got to be nice on

I’ll recap the colors got to be nice on the bright red rosy if pres possible not

the bright red rosy if pres possible not

the bright red rosy if pres possible not too not too dark it’s got to be really

too not too dark it’s got to be really

too not too dark it’s got to be really well fatted I’ve good marbling and the

well fatted I’ve good marbling and the

well fatted I’ve good marbling and the most importantly cut that day it’s not

most importantly cut that day it’s not

most importantly cut that day it’s not cut that day I probably wouldn’t buy