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First Aired - 06/05/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
Michael Lomonaca joins Katy Keiffer on the 100th episode of The Main Course to talk about something near and dear to every meat lovers heart: steak! Tune in to learn more from the Executive Chef of one of New York's most celebrated steakhouses, Porter House New York. Michael breaks down his favorite cuts and explains the differences between choice, prime, grassfed, corn finished and dry aged beef. Later on the show, Oran Hesterman, Executive Director of the Ann Arbor-based Fair Food Network, stops by to talk about improving our foodways in this country. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.

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First Aired - 09/13/2009 05:30PM Download MP3 (Full Episode)
Hosted By
Cutlets
Sponsored by
Tekserve-new
On the second installment of The Mr. Cutlets show, Josh Ozersky picks up right where he left off. Josh shares his beef with grass-fed cattle, unveils his grand meatball plan and celebrates some origins and techniques for New York City's best fried chicken
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Tags:
Josh Ozersky, Kate Weiss, The Mr. Cutlets Show, cucumbers, Fairway, dry aged rib steak, USDA, prime, choice, standard, select, cutter, canner, what they call prime now, they used to call choice, social promotion of meat, Japanese breed steak, Minetta Tavern, Prime House, high powered steak programs, Kobe, marbling, muscle tissue is an inactive ingredient, the fat is the meat, and the meat is the vegetable, micro marbling, copious marbling, grass fed meat, force fed corn cobs, corn is a cheap sweetener, prime meat has a mellow sweetness for it, cow massaging propaganda, anti meat activists are energized by the idea of the poor pathetic penned veal, meat, you can't get micro marbling with grass fed beef, Kobe animals are massaged because of the awful conditions they are kept in,

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