Beef is always magical. And in this episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Bradley Borchardt, our Senior Corporate Chef of Innovation and Strategy, about the science behind the magic, as well as some highlights of how beef is served around the world.
Listen to Chef Pete and Chef Brad discuss:
- Different cuts and different uses of beef from across the globe
- Grass-fed and grain-fed beef attributes
- The science behind tenderness, marbling, intramuscular fat and aging
Tap below to listen now!
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