Hi, I'm Cody Gough with a special sponsored podcast episode from Curiosity.com.

And I'm Ashley Hamer.

Today you learn about the science of cooking meat to help you make every cut of meat you have

tastes absolutely delicious. And don't worry. If you don't really

know how to cook meat, then we'll make sure you walk away with the knowledge to

get started. This episode is sponsored by Butcher Box and you'll learn about how to

choose the right cooking method for different cuts of meat,

how to figure out the perfect temperature for your meat, pro tips for searing and tempering,

and the best way to capture that juicy flavor, including the science of what's actually happening to those juices

while you're cooking.

Our guest is Butcherbox Head Chef Yankle Pollack, who cooks on camera at the Butcherbox

test kitchen and teaches a free online course for cooking meat at butcherbox

university.com. We asked Chef Yankle where he starts with his education. If someone

doesn't really know how to cook meat then what comes first? Let's satisfy some curiosity.

So yeah, there's a huge learning curve,

but you can get over it pretty quickly.

There's basically two concepts that I like to start with.

The first one is gonna be be what is that particular cut of meat

as far as where it comes from on the animal because that's going to be your first clue in terms of what to do with it.

That breaks down into more use muscles, less use muscles.

The other side of it is then going to be choosing the right cooking method for your cut of meat. So you've got choosing your cut of meat based on where it comes from and then choosing the right cooking method for that particular cut of meat.

And once you put the two together,

...