Phil Bass

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.