Boundless Life Ben Greenfield Finally Discovers The Healthiest, Tastiest Beef & Steaks (& Learns How To Cook Them Perfectly) with Dr. Phil Bass.
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Jul 12, 2025 
Dr. Phil Bass, an expert in animal sciences with a flair for Italian butchery, shares his passion for Piedmontese beef. He dives into the breed's unique double-muscling genetics and reveals butchery techniques that enhance tenderness and flavor. The discussion spans from personal beef journeys and cooking practices to innovative methods like cold smoking and dry aging. Phil's insights on lesser-known cuts and their preparation will transform how you think about beef, making it a must-listen for culinary enthusiasts.
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Italian Seam Butchery Benefits
- Piedmontese cattle have unique double-muscle genetics leading to minimal external fat.
- Italian seam butchery preserves the natural muscle structure, yielding superior tenderness and flavor.
Small Muscle Fibers Enhance Tenderness
- Piedmontese beef muscle fibers are much smaller than traditional beef, enhancing tenderness.
- This unique muscle structure explains why less cooking is needed to achieve optimal tenderness.
Cook Piedmontese Steaks Rare
- Cook Piedmontese steaks to a lower internal temperature, around 95°F, to preserve tenderness and avoid drying out.
- These steaks have less fat and smaller muscle fibers, making them naturally tender even at rare temperatures.