Exploring the impact of wet aging on meat tenderness and flavor, the debate between wet and dry aging methods, and the quest for the perfect aging period for optimal flavor. Delving into the potential of new beef cuts like 'the next Denver' and effective utilization of the chuck roll in various cooking methods.
Dave is joined by Chris Ying as the two discuss three things they look for in oysters. The two then get into a new segment, Primary Source, where they hear from experts in sourcing various foods, starting with beef with Flannery Beef COO Katie Flannery.
Hosts: Dave Chang and Chris Ying
Guest: Katie Flannery
Producers: Victoria Valencia, Cory McConnell, and Euno Lee
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