RetroGrade

01/18/22 • 32 min

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.

Previous Episode

Braising the Steaks

Moist, warm, flaky, easy-to-shred beef is on the docket today, as the team is back to talk all things braising. Hear why end cuts, especially from the chuck, are not only perfect for braising, but why the end product is actually BETTER than using the same application on a more high-profile cut of beef (hint: it has to do with collagen). Also, Chef Tony shares his tips and tricks to kick off that traditional braise as we head into the deep freeze across the country.

Next Episode

Che Tanita

Chef and butcher Carla Dilorenzo, the reigning Certified Angus Beef ® Chef of the Year, sits down with the crew inside her hybrid meat market/restaurant Los Tanitos near Miami to talk about her Argentinian and Italian roots, how her family shop has withstood the test of time and why cooking is love.