A Cut Above with BillyDoe Meats

A Cut Above with BillyDoe Meats

By billy doeArtsFood
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A Cut Above with BillyDoe Meats episodes

  • Ep. 3: Goatober Dinner Plan: 7 Nights, 7 Ways to Cook Goat

    New to goat? This Goatober, we're making it easy with a full week of dinners, one cut per night. Start with ground goat tacos or keema and juicy goat burgers, move on to seared chops, a simple stew, and classic curry goat, then finish with glazed goat ribs and a slow-roasted Sunday goat leg. We also cover bonus cuts for adventurous cooks and meal-planning tips to make the week easy. All BillyDoe goat is usda and halal certified. Shop every cut at billydoemeats.com.

    6 min
  • Ep. 2: The Beef Cuts Cooking Guide
    A ribeye can forgive a hot grill. A brisket can't. In this episode, we break beef down into tender cuts and hardworking cuts, and explain what each one needs. We cover how to sear ribeye, strip, sirloin, and filet, how to treat T-bones and porterhouses, and how to get chuck roast, brisket, short ribs, shank, and oxtail fall-apart tender. We also cover lean cuts like eye of round, the flank, skirt, and hanger steak crew, burger tips and ground beef food safety, and why grass-fed beef needs a lighter touch. Shop at billydoemeats.com.



    Billydoe podcast ep2 beef cuts cooking guide
    MP3 



    Billydoe podcast ep2 transcript
    TXT 

    Write me a description for the podcast

    Since you already have descriptions for both episodes, here's a description for the podcast as a whole. This is the text that appears on your show page in Spotify, Apple Podcasts, and other apps.

    The BillyDoe Meats Podcast

    Good meat, where it comes from, and how to cook it right. Each episode of The BillyDoe Meats Podcast takes one topic from the butcher counter and makes it simple: which cut to buy, how to cook it, and why it works.

    We cover beef, lamb, goat, and chicken, from quick-searing steaks and weeknight kabobs to slow-braised roasts and holiday centerpieces. You'll get practical tips on matching cuts to cooking methods, hitting the right temperatures, and getting the most from grass-fed and organic meats, along with the stories behind where our meat comes from.

    All BillyDoe meats are Zabiha halal. Episodes are short, practical, and made for home cooks who want better meals without the guesswork.

    Shop and read more at billydoemeats.com.


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    9 min
  • Episode 1: Grass Fed Grass Finished Organic Beef

    Not sure which steak to buy? Start with how you plan to cook it. In this episode, we walk through BillyDoe Meats' organic grass-fed and grass-finished beef line, sourced from Thunder Ridge Beef in Southeast Iowa, and match each cut to the right cooking method.

    You'll learn why ribeye, New York strip, and filet are made for high heat, how hanger, flat iron, and skirt steak bring bold flavor to quick weeknight meals, and why chuck eye steak is one of the most overlooked cuts in the case. We also clear up the common mix-up between chuck eye steak and chuck roast, and cover the best cuts for slow braising, including chuck roast, short ribs, and brisket.

    Plus, a quick-fire FAQ: Does grass-finished change how you cook beef? Is grass-finished the same as organic? Is it halal?

    All of our beef is USDA Certified Organic and Zabiha halal. Browse the full collection at billydoemeats.com.

    6 min

About A Cut Above with BillyDoe Meats

From the publisher's feed

Welcome to the BillyDoe Meats Podcast, where we talk about great meat, good food, and knowing where your meals come from. Join our family as we share stories from nearly 30 years in the meat…