A ribeye can forgive a hot grill. A brisket can't. In this episode, we break beef down into tender cuts and hardworking cuts, and explain what each one needs. We cover how to sear ribeye, strip, sirloin, and filet, how to treat T-bones and porterhouses, and how to get chuck roast, brisket, short ribs, shank, and oxtail fall-apart tender. We also cover lean cuts like eye of round, the flank, skirt, and hanger steak crew, burger tips and ground beef food safety, and why grass-fed beef needs a lighter touch. Shop at billydoemeats.com.
Billydoe podcast ep2 beef cuts cooking guide
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Billydoe podcast ep2 transcript
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Since you already have descriptions for both episodes, here's a description for the podcast as a whole. This is the text that appears on your show page in Spotify, Apple Podcasts, and other apps.
The BillyDoe Meats Podcast
Good meat, where it comes from, and how to cook it right. Each episode of The BillyDoe Meats Podcast takes one topic from the butcher counter and makes it simple: which cut to buy, how to cook it, and why it works.
We cover beef, lamb, goat, and chicken, from quick-searing steaks and weeknight kabobs to slow-braised roasts and holiday centerpieces. You'll get practical tips on matching cuts to cooking methods, hitting the right temperatures, and getting the most from grass-fed and organic meats, along with the stories behind where our meat comes from.
All BillyDoe meats are Zabiha halal. Episodes are short, practical, and made for home cooks who want better meals without the guesswork.
Shop and read more at billydoemeats.com.
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6 min