This chapter delves into the comparison between corn-fed beef and grass-fed beef in terms of energy levels, marbling, and flavor profiles. It discusses the preferences for rich flavor and fat balance of grain-fed American beef, particularly for burgers, while also highlighting the sustainability benefits of grass-fed beef. The conversation includes insights on misconceptions surrounding beef labeling, the significance of ethical practices in the meat industry, and considerations when purchasing meat in bulk directly from a source.
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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