Ep. 52: Cooking Through a Side of Beef, Part 2

In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it. 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: 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 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 52: Dante's Inferno:  https://en.wikipedia.org/wiki/Inferno_(Dante)