426: Good Beef with George Motz

On this very special episode, it’s all about beef, and we have a number of experts talking about the subject. First up is George Motz, the chef-owner of Hamburger America, the wildly successful burger counter in New York City. George knows a thing or two about beef, but we didn’t only focus on the hamburger. We talked about all sorts of beef cuts and how George likes to shop for rib eyes and shoulders all summer long. We even got some expert advice for preparing beef before it hits the grill. Also on the show, we have a really great conversation with Dr. Phil Bass, a meat science professor at the University of Idaho. Dr. Bass has worked as a meat cutter and, later, in higher education, researching and teaching about the science of beef. We speak about innovations happening in the world of beef, as well as some brand-new cuts(!) that you will be finding in the grocery store in future. Finally, Matt and Clayton talk about how they like to cook with beef, including Korean stews, tacos, and slow-braising adventures. It’s a really fun episode that will certainly raise your beef IQ. This special episode is supported by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff. Beef should be cooked to a minimum of 145°F as registered by a meat thermometer. For help determining doneness, visit beefitswhatsfordinner.com.

By This Is TASTE

3:00 AM EDT on July 1, 2024

Note: this podcast contains explicit content.

Episode Info

Episode426

On this very special episode, it’s all about beef, and we have a number of experts talking about the subject. First up is George Motz, the chef-owner of Hamburger America, the wildly successful burger counter in New York City. George knows a thing or two about beef, but we didn’t only focus on the hamburger. We talked about all sorts of beef cuts and how George likes to shop for rib eyes and shoulders all summer long. We even got some expert advice for preparing beef before it hits the grill. Also on the show, we have a really great conversation with Dr. Phil Bass, a meat science professor at the University of Idaho. Dr. Bass has worked as a meat cutter and, later, in higher education, researching and teaching about the science of beef. We speak about innovations happening in the world of beef, as well as some brand-new cuts(!) that you will be finding in the grocery store in future. Finally, Matt and Clayton talk about how they like to cook with beef, including Korean stews, tacos, and slow-braising adventures. It’s a really fun episode that will certainly raise your beef IQ.This special episode is supported by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff. Beef should be cooked to a minimum of 145°F as registered by a meat thermometer. For help determining doneness, visit beefitswhatsfordinner.com. Learn more about your ad choices. Visit megaphone.fm/adchoices