In preparation for Ashleigh’s upcoming second cookbook all about protein-forward recipes, she interviews chef, butcher, entrepreneur, author, and educator Ryan Farr about some basic rules and mistakes folks make in the kitchen when it comes to preparing, cutting, handling, and cooking meat. This super practical episode is a must-listen for any amateur chef and meat-lover who wants to get the most out of their cooking. The two cover ideal equipment and utensils; biggest mistakes many at-home chefs make; questions to ask your butcher, and much more.
Ryan is the founder of San Francisco’s 4505 Meats, an artisan whole-animal meat company devoted to sustainable practices (and making delicious chicharrons and other tasty products!) He started 4505 Burgers and BBQ, opened a butchershop, and authored two books: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork and Sausage Making: The Definitive Guide.
Don’t forget Ashleigh already has a meat-based cookbook out: It Takes Guts is a meat-eater’s guide to cooking, eating, and enjoying organ meats and it’s available wherever books are sold!
If you care about immune health and nutrient density as much as I do, you’ll want to give my new partner, Organifi, a try. The makers of a line of superfood blends that are low in sugar and high in nutrition, I love their Organifi Red Juice the best - it’s loaded with veggie and fruit-derived antioxidants and adaptogens like cordyceps, reishi, and rhodiola, so I can get all these superfoods in one convenient, tasty place (and save more room in my belly for steak). They also offer some of their products (currently Organifi Green and Gold, and more) in single serving packs so you can take them with you on the go! Head to http://www.organifi.com/musclemaven and use the code musclemaven for 15% off your order!
