Ep. 51: Cooking Through a Side of Beef, Part 1
A Meatsmith Harvest · Farmstead Meatsmith
Audio is streamed directly from the publisher (traffic.libsyn.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
In these episodes, Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why Brandon decided not to freeze any of it; and how they worked through the side of beef removing chunks of meat, as needed over a three month period of time.
Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it, despite the colorful mold.
Finally, Brandon and Lauren reveal their three time-tested and proven pillars of beef cookery, and the cooking techniques they recommend in preparing each cut of beef.
Introduction and Announcements:- To Kill a Pig Nicely now available FREE of charge on our YouTube channel!
- Membership is open!
- 60-day free trial available! Promo code: "60daytrial"
- New content available on: beef mold, SlaughterDay Fry, fenalår
- Membership forum topics now categorized for easy browsing!
- Join us for one of our upcoming spring Family Pig classes!
- Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith.
- Why we broke down and purchased a side of beef, 9:48
- Our decision not to freeze any of the beef, 19:01
- The way to eat beef is ... very aged, 22:02
- Mold on aged beef, 33:12
- How to get your family to eat dry-aged beef with mold, 43:45
- How we broke down and cooked our side of beef, piece-by-piece, 49:44
- Skirt steak and flank, 49:44
- Foreshank, 51:52
- Braising (plate, brisket, flank), 53:58
Continued in Part 2.....
Links for Episode 51:- There are no links for Episode 51.