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16min chapter
All Things Steak & The ‘Art of the Chicken Wing’
HowToBBQRight
Understanding Beef Quality and Cuts
This chapter explores the quality of beef through different grades, emphasizing the impact of cow treatment and feeding practices on flavor and tenderness. The speakers discuss various steak cuts, their origins, and preparation nuances, including personal anecdotes from steakhouses. Additionally, they highlight the differences between popular cuts like T-bones, porterhouses, and lesser-known cuts, revealing how each contributes to a diverse culinary experience.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode