Ep. 51: Cooking Through a Side of Beef, Part 1

A Meatsmith Harvest

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.

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.....

Links for Episode 51:

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