#352: A Famous Butcher Dishes on All Things Meat

The Art of Manliness

Society & Culture, Education, Philosophy

4.7 • 14.5K Ratings

🗓️ 31 October 2017

⏱️ 40 minutes

🔗️ Recording | iTunes | RSS

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Summary

While meat makes up a big portion of Americans' diet, few people know very much about how meat is sourced and butchered for consumption. Today on the show, I talk to a world-renowned third-generation butcher, Pat LaFrieda, about all things meat, including his new book, "Meat: Everything You Need to Know." We begin our conversation talking about his family business in New York City and how it became one of the premier meatpackers in America. Pat then walks us through how that steak you’re grilling got there and all the factors that determine the price of meat. We then shift from the macro to the micro of meat by discussing the tools Pat recommends every backyard chef should own, how to tell if meat is bad, and what dry aging does to beef. He then shares what his favorite cuts of beef, lamb, and pork are, how to cook them, and why he thinks you should be leery when a restaurant boasts about their delicious sirloin steaks.

Transcript

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0:00.0	[♪ INTRO MUSIC PLAYING [♪
0:13.9	Brett McKay here and welcome to another edition of the Art of Manliness Podcast.
0:18.3	While meat makes up a big portion of American's diet, few people know very much about how
0:22.3	meat is sourced and butchered for consumption.
0:24.3	Today on the show I talk to World Renowned, third generation butchered, Pat LaFrita, about
0:28.0	all things meat.
0:29.0	We begin our conversation talking about his family business in New York City and how
0:31.7	he became one of the premier meat packers in America.
0:34.1	And then Pat walks us through how the steak you're grilling got there and all the factors
0:37.7	determine the price of meat.
0:38.9	We get very macro with butchering.
0:41.1	We then shift from the macro to the micro of meat by discussing the tools, pack recommends
0:44.8	every backyard chef should own, how to tell if meat is bad and what dry aging does to
0:49.6	beef and whether you can do it on your own at your house.
0:52.3	He then shares what his favorite cuts of beef, lamb and pork are, how to cook them, and
0:55.7	why he thinks you should be leery when a restaurant boasts about their delicious,
0:59.4	sirloin steaks.
1:00.6	Really fascinating show, interesting tidbits.
1:02.5	After the show's over, check out the show notes at aowm.is slash butchered.
1:08.5	Pat LaFrita, welcome to the show.
1:10.4	Thank you for having me.
1:11.3	So you are a world famous butchered.
	...

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