In these episodes, Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why they 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.
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:
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- 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 1 Show Notes:
- 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…..
Part 2 Show Notes:
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- Ribs, 1:20
- T-bones, Sirloin, Neck
- Sirloin (ground), 10:40
- Emulsified sausage, 10:47
- How to make, 15:09
- Emulsified sausage, 10:47
- 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!
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- Braising methods and variations, 45:39
Links for Episode 51:
- There are no links for Episode 51.
Links for Episode 52:
- Dante’s Inferno: https://en.wikipedia.org/wiki/Inferno_(Dante)