Shear Force

Dr. Phil Bass, a professor of Meat Science at the University of Idaho and the first Meat Scientist by title at the Certified Angus Beef ^® brand, stops by to talk about beef tenderness. Bass explores the beef carcass, calling out various cuts for their eating ability, and explaining how tenderness in meat is measured.

Mentioned in the episode: Phil Bass, @meatandfire, @meatsciencepodcast, Bryan Schaaf, @schaafbryan, Tony Biggs, @cheftonybiggs

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