Last week we received a ton of questions from our guests about the Reverse Sear technique to perfectly brown your favorite cut of meat without over-cooking. We asked Chef Michael to put down his thoughts on the style that he uses nearly exclusively to cook the perfect steak, chop, & more these days.
Read MoreA couple of weeks ago, I interviewed White Oak Pastures’ Will Harris, and got things straight from the horse’s (or dare I say steer’s) mouth. You can learn more about Will and his beautiful Georgian regenerative farm in last week’s post, but suffice it to say, he’s got plenty of grass-fed street cred. The largest grass-finished beef rancher in the country, Will is also one of the...
Read More“The truth is, there is (a lot of) beef out there that is bad for the environment,” says Loren. “Grain-fed beef transported halfway across the country has a big carbon footprint. But that doesn’t have to be the case. Grass-fed beef that is raised responsibly, finished on local forage, and processed and sold locally, actually reduces carbon footprint.”
Read MoreAmericans love their food labels: “natural,” “cage-free,” “fresh.” On one stunning occasion in my local grocery store, I read the label, “gluten free” on the side of a whole chicken. Trust me, every chicken, regardless of how it’s raised, is gluten-free.
But there is one label that I think a lot of butchers dread having to respond to: “Nitrate-free.” Or is it, “nitrite-free?”
Read MoreBeef consumption per capital in the US has decreased dramatically over the last 40 years from almost 100 lbs. per person in the 70s, to about 55 lbs. per individual in 2015. If beef were such a telltale of cardiovascular risk, and its consumption has gone down, shouldn’t we see rates of obesity and type 2 diabetes also going down? Instead, they’re accelerating.
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