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Clockwise from left: Rachel Yang, Morgan Mueller, Jinho Han, Taylor Thornhill 

Rachel Yang

Chef-Owner, Joule

Bavette: “Bavette—one of our most popular cuts at Joule—is sirloin flap meat, located right below your sirloin cut. It’s one of the milder flavored meats; it kind of looks like a slightly oversize skirt steak, which is a similarly long-fibered cut. Sirloin flap tends to be very lean, so we don’t really have to do much to it: Clean the fat, serve a six-ounce portion in a truffle-and-pine-nut puree with grilled baby artichokes. And bavette is just amazing at medium rare. Meat is so great.”

Morgan Mueller

Chef, The Butcher’s Table

Zabuton: “It’s super well marbled, kind of like a Korean short rib and almost like a rib eye: really fatty, really rich. It’s a little muscle that sits right above the rib eye, heading towards the shoulder. The only downside to it is you’re at the mercy of the beef. It has to be cooked medium, it gets a little chewy on the rarer side. If you’re a rib eye eater, you’d gravitate towards this cut.”

Jinho Han

Chef, Seven Beef

Cote de boeuf: “It’s cut from the rib primal part of the cow, so we keep that long bone, and it becomes a cote de boeuf—a giant version of bone-in rib eye. Another name is tomahawk or cowboy cut. The story goes that cowboys would butcher the cow and keep the whole bone so that they could hold the bone and eat the rib eye, kind of like an ax of meat. We dry age it for 42 days so then you can see marbling and, especially because it’s grass fed, it gets a deeper, beefier flavor.” 

Taylor Thornhill

Chef, Bateau

Coulotte: “The coulotte comes off the hindquarter of the cow; it’s the cap on the top sirloin. It’s not well known in America, but it’s used a lot in Brazilian cooking—like shaving the meat off of the skewer. This cut has a really good dry-aged flavor because it’s closer to the surface that has a lot more exposure to the air and the elements. It has a really thick fat cap, but often-times we’ll find it cut off and left behind [on plates]—and we’re perplexed. It has so much flavor!” 

Want more beef? Get tickets to Seattle Met’s Cowabunga—a Carnivore’s Dream—featuring 3-days of chef competitions, demos, tastings, and the best beef in the Pacific Northwest. November 10th – 12th  – visit https://www.cowabungausa.com for more information and to get your tickets!

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