Discussions about the science of nutrition, dietetics and health. The podcast that educates through nuanced conversations, exploring evidence and cultivating critical thinking. Hosted by Danny Lennon.
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PODCAST: Old Beef
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Manage episode 190726494 series 1032995
Content provided by Scienceline. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Scienceline or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Your steak might not be as fresh as you think. But that’s not a bad thing. Aging is actually an important step in the meat-making process. Dry-aged steak is perhaps the most commonly aged meat among carnivorous connoisseurs, with a distinct musky flavor and tenderness that only months of patience bring. But actually, a lot of the meat we eat is aged to some extent. Even game birds, lamb, pork and fish sometimes get the treatment. In this podcast, I talk to Jason Yang, head butcher at Fleisher’s Craft Butchery, and Paul Whitman, co-owner and manager at Fischer Bros & Leslie kosher butcher, about how and why we age beef.
…
continue reading
98 episodes
MP3•Episode home
Manage episode 190726494 series 1032995
Content provided by Scienceline. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Scienceline or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Your steak might not be as fresh as you think. But that’s not a bad thing. Aging is actually an important step in the meat-making process. Dry-aged steak is perhaps the most commonly aged meat among carnivorous connoisseurs, with a distinct musky flavor and tenderness that only months of patience bring. But actually, a lot of the meat we eat is aged to some extent. Even game birds, lamb, pork and fish sometimes get the treatment. In this podcast, I talk to Jason Yang, head butcher at Fleisher’s Craft Butchery, and Paul Whitman, co-owner and manager at Fischer Bros & Leslie kosher butcher, about how and why we age beef.
…
continue reading
98 episodes
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