On this week’s episode of Straight, No Chaser, Katy Keiffer is talking cattle and beef with Lynne Curry, author of Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut. Hear Katy and Lynne trace beef from pasture to package, and how all of the processes involved with producing beef alter the way it tastes. Learn about the differences between grass-fed and grain-fed beef in terms of taste, texture, and look. Lynne explains the differences between the commodity cattle industry and independent, artisan meat providers, and how independent producers have a lot more control over the diet of their cattle and the taste of their beef. Hear about some of Lynne’s educational beef tastings that aim to teach consumers about the different flavors present in varieties of beef. Lynne also discusses ground meat, and why it is not necessarily of low quality! This episode has been brought to you by S. Wallace Edwards & Sons.

“Cows on grass produce muscle very well. They’re naturally designed to do that. But muscle becomes meat through human intervention, and all those steps in the production system I’ve described: from raising, to slaughter, to the processing, to the handling, to the butchering, to the dry-aging (or not dry-aging), to the consumer and how they cook that piece of meat. Every step in that supply chain determines the quality of meat.” — Lynne Curry on Straight, No Chaser