cookingtechniques

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While meat makes up a big portion of Americans' diet, few people know very much about how meat is sourced and butchered for consumption. Today on the show, I talk to a world-renowned third-generation butcher, Pat LaFrieda, about all things meat, including his new book, "Meat: Everything You Need to Know." We begin our conversation talking about his family business in New York City and how it became one of the premier meatpackers in America. Pat then walks us through how that steak you’re grilling got there and all the factors that determine the price of meat. 
We then shift from the macro to the micro of meat by discussing the tools Pat recommends every backyard chef should own, how to tell if meat is bad, and what dry aging does to beef. He then shares what his favorite cuts of beef, lamb, and pork are, how to cook them, and why he thinks you should be leery when a restaurant boasts about their delicious sirloin steaks.

A kitchen wizard and a nutrition detective talk about the perfect hamburger, getting the most out of garlic, and why you should use vodka in just about everything.