THE LOWDOWN ON THE BOTTOM PRIMALS | LISTEN NOW!

As In The Kitchen With Sterling Silver continues to examine the different primals in a special ten-part series, Chef Pete Geoghegan gets to the bottom of the lower portions of the cow – the brisket, the flank, and the plate. These lean but flavorful cuts have so much to offer.

Listen as Chef Pete explores these Bottom Primal topics:

  • Characteristics and traits
  • Specific cuts within each of the three primals including the flank steak, hanger steak, navel and short ribs
  • Common trimming and preparation methods
  • And popular uses on menus

Tap below to listen now!

To subscribe, visit your favorite podcast platform or click below to be linked to our podcast homepage on Anchor.fm

SUBSCRIBE

SEND US YOUR FEEDBACK

Help shape our podcast. Click the button below to provide feedback and share suggestions for future episodes of In The Kitchen With Sterling Silver.

TAKE THE SURVEY

You May Also Like

 

CHUCK PRIMAL CULINARY CHAT WITH CHEF DAVE CUNTZ | LISTEN NOW!

As we continue our series on beef primals, Chef Pete Geoghegan welcomes Chef Dave Cuntz, Executive Chef at The Roost in Durango, Colorado and Sterling Silver Signature Chef to In The Kitchen With Sterling Silver to discuss innovative and valuable ways to cook with the cuts of the chuck primal.
 

BOTTOM PRIMAL CULINARY CHAT WITH CHEF SERA CUNA | LISTEN NOW!

The primal series continues on In The Kitchen With Sterling Silver as Chef Pete Geoghegan welcomes Chef Sera Cuni, Sterling Silver Signature Chef and co-owner of the Root Cellar Café in North Carolina, to discuss creative and inspiring ways to prepare cuts from the brisket, flank, and plate primals.