Disassembling beef the American way: Noble cuts beyond minced meat

Roland "Bubba" Parstorfer is not a trained butcher - but a grill master and passionate autodidact. For over 20 years, he has been involved in the artful disassembly of beef. Because few Bavarian butchers are familiar with the so-called US cuts. However, this cutting technique produces exciting alternatives to classic roasts or goulash meat. Flank steak, inside and outside skirt, bavette, or the popular "matambre" in South America - in Bavaria, such pieces often end up in minced meat. A sin, according to Bubba...