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

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Manage episode 257787289 series 1542236
By Lauren Sheard and Farmstead Meatsmith. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

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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