In the sixth episode of our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Nick Unangst to discuss creative and inspiring ways to prepare cuts from the rib primal.

In the fifth episode our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan discusses the celebrated rib portion of the cow - covering the cuts within, common uses, and interesting facts.

In the fourth episode of our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Sera Cuni to discuss creative and inspiring ways to prepare cuts from the plate, flank, and brisket primals.

In the third episode our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan discusses the lower portion of the cow – the plate, flank, and brisket primals – covering the cuts in each, common uses, and interesting facts.

In the second episode of our ten-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Dave Cuntz to talk through favorite applications, trends, recipes & more when it comes to all things chuck primal.

In the first episode of our ten-part Beef 101 series, dedicated to beef primals and the specifics of all the different beef parts, Chef Pete Geoghegan discusses the chuck primal - where it comes from, what cuts are contained within the primal, interesting facts, and common uses.

In this episode, Host Chef Pete Geoghegan relives some of his favorite moments from the podcast to-date chatting with word-class chefs, industry professionals, doctors, bartenders, and restaurant owners. This look-back episode covers it all – personal stories and career advice, insights on trending beef topics, culinary inspiration, and perspectives & tips for restaurant owners and operators.

In the final episode of our three-part series on beef and drink pairings, host Chef Pete Geoghegan is joined by Mike Issa of Scotch & Sirloin to discuss 3 must-dos when serving wine, methods to pair wine with food, educating staff and customers on wine, and successful ways operators can shape their wine menu.

In the second episode of our three-part series on beef and drink pairings, Host Chef Pete Geoghegan is joined by Lanny Hoff of Off-Trail Collective to discuss the current state of beer, styles of beer and their connections to food, approaches to pairing, and how operators can shape their beer menu.

In episode one of our three-part series on beef and drink pairings, Host Chef Pete Geoghegan is joined by Cal King, Bar Manager of The Mill NE in Minneapolis, Minnesota, to discuss the intricacies of pairing cocktails with beef to complement the food and elevate the experience.