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A Meatsmith Harvest

Apr 10, 2020

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:

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: