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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.

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  • 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:

  • 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:

      • 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 51:

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Links for Episode 52:

 

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