Moist, warm, flaky, easy-to-shred beef is on the docket today, as the team is back to talk all things braising. Hear why end cuts, especially from the chuck, are not only perfect for braising, but why the end product is actually BETTER than using the same application on a more high-profile cut of beef (hint: it has to do with collagen). Also, Chef Tony shares his tips and tricks to kick off that traditional braise as we head into the deep freeze across the country.