In this episode, you’ll get to discover the fascinating world of Piedmontese beef as you follow along while an entire cow is unboxed—cut by cut—with Dr. Phil Bass. You’ll learn what makes this rare breed so unique, from its double-muscling genetics to the Italian seam butchery techniques that preserve tenderness, enhance flavor, and honor the natural structure of the animal. Phil brings decades of experience and a deep respect for musculature, showing you how the anatomical approach to butchery leads to superior cuts you won’t find in the grocery store.

Whether you're a seasoned home cook or just curious about where your meat comes from, this episode will completely change the way you think about beef.

Full show notes: https://bengreenfieldlife.com/eatmeat

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