Ep. 52: Cooking Through a Side of Beef, Part 2

In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it.

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 its colorful mold).  Finally, Brandon and Lauren share their three time-tested, and proven, pillars of beef cookery; and their preparation techniques for 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.

Part 2 Show Notes:

• • • Ribs, 1:20
    • T-bones, Sirloin, Neck
    • Sirloin (ground), 10:40
      • Emulsified sausage, 10:47
        • How to make, 15:09
    • T-bone steaks, rib roasts, tenderloin, filet mignon, top round, 27:02
    • Hamburgers from beef top round and smoked pork jowl, 30:37
    • Three pillars for beef, 36:35
      • 1) Do age it!
      • 2) Don’t trim
        • Bouillonnaising, 38:32
      • 3) Pork fat is essential!
• Braising methods and variations, 45:39

Links for Episode 52:

• Dante's Inferno:  https://en.wikipedia.org/wiki/Inferno_(Dante)