How to select the BEST cut of meat for Carne Asada tacos with Conscious Carnivore butcher!

To make amazing Carne Asada tacos that can live up to the tortillas from Tortilleria Zepeda, it all starts with the best cut of meat. Luke wants to better understand the differences in using flank steak and skirt steak. For that, he heads to Madison, WI to see his favorite butcher, David Gathy at Conscious Carnivore. While fat equals flavor, the grooves are more preferred to enhance the marination and charring.
Watch full episode here: • From Mexico to Wiscons...
Visit David for all your meaty questions: conscious-carnivore.com/

[@Mark-gr3rg]

It isn't just about the meat, its how it's seasoned and how it's cooked

[@ImpCaesarAugustus]

Chuck. It's just thin sliced chuck for carne asada.

[@DoughboyGod]

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[@prestonsaia1365]

Can someone give their best opinion on seasoning for the carne asada?

[@austinwalker5510]

I personally pat the meat dry with a paper towel before seasoning by feel and each spice one by one, Salt. Pepper. Chilli Powder, Cumin (the least out of the bunch) and Paprika.
Then while its soaking the rub make the marinade of Lime Juice from fresh limes 3, Olive Oil as the base and a few crush cloves of garlic and rough chopped fresh Oregano. Let the season meat soaked for 3 hours at least.

[@MotocrossGuru-zf8pk]

flank or skirt or chuck