RetroGrade
Meat Speak
English - January 18, 2022 13:00 - 32 minutes - 27.8 MB - ★★★★★ - 37 ratingsFood Arts bbq beef butcher butchery barbecue chef chefs cook culinary dryage Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Braising the Steaks
Next Episode: Che Tanita
The crew is back in studio talking the history and how-to of carcass grading, going all the way back in 1902, when a giant of the University of Illinois first penned a paper suggesting proteins should be sorted based on eating quality. More than 100 years later, that notion has been brought to fruition, and is continually evolving.