The chef, author and broadcaster’s preference is for the rib cuts, the perfect balance of fat and meat he says, followed by the sirloin, and then the slightly tougher, but flavour-packed parts of the animal, such as chuck and flank.
What’s the most “boring and uninteresting” part of the animal? It’s the tenderloin, according to Bourdain, which is a small, lean piece of meat running along the inside of the loin. It’s a joke in the industry and chefs never order it in a restaurant, he says.
Watch the video from Tech Insider below and further down, watch Bourdain explain the best way to season a steak.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look