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In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously!   Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen.  Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender?  Fatty or lean?  You’ve got this!

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Idaho Pastured Pigs (IPPs); 3:21
  • The three methods of meat cookery:  braising, pan frying and roasting; 15:48
    • Receptivity to the results of your cooking; 31:05
    • Definitions of braise, pan fry and roast; 36:08
      • Braise – 37:01
      • Pan Fry – 38:17
      • Roast – 38:40
    • Unique facets of each cooking method; about 41:34
      • Larding; 43:22
    • Determining whether to braise, pan-fry, or roast; 48:27
      • Lauren’s X-Y grid, 49:48
      • How Brandon cooks various types/cuts of meat, 54:59
        • Fatty and tough (ie. belly) ; 55:06

Continued in Part 2 ……

Part 2 Show Notes:

      • How Brandon cooks various types of meat (continued from Part 1), 1:02
        • Lean and tender (ie. meat from the loin, chops, steaks); 1:02
        • Tough and lean (ie. bottom round, top side, silver side); 5:39
          • Brining; 8:26
        • Fatty and tender (ie. back fat, baby-back ribs, loin steak); 12:53
          • More on braising; 19:27
          • Deglazing; 23:26
    • Summation of Lauren’s x-y grid meat cookery graph; 27:40
    • Recommended meat cookery cookbooks; 45:32
    • Delighting in the family meal:   If you want to digest well, you need to be happy; 53:07

Links for Episode 45:

Links for Episode 46:

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