We were joined by a few formal guests including Larry Liang (@DJPegLeg), an avid home cook and apprentice to Becky Selengut (@ChefReinvented - watch for her upcoming cookbook on sustainable seafood) and The Unknown Chef (@TheUnknownChef) of EastVillageRadio. If you don't know these folks yet, you will. Give them a follow!
As usual, participants ran the gamut from Mike Smuckers (@Tweef_32), an artisan butcher in Pennsylvania to those who love offal (@FoodiePrints) and those who don't (too many tripe-haters out there to mention). We had grass-fed and grain-fed beef ranchers, chefs, home cooks, BBQ fanatics, food activists and entrepreneurs, 4-H farmers, restaurateurs, and lots of lurkers.
Much of the comments were on beef (no doubt because that's been my main focus to date) but the principles are the same for all meats. You can read the full transcript here.
Cuts from the front (Chuck) and back (Round), where the muscles get more exercise, can be a bit tougher than those from the middle, where the well known New York Strip Loin (Kansas City Steak), Filet Mignon, Rib-Eye, and Sirloin steaks are found.
Fortunately, there are easy ways to cook meat cuts from the front and back ends. Dutch ovens, crock pots, and learning to braise and stew are simple and easy.
Some don't agree that Chuck & Round cuts are tougher
Offal is a real challenge, despite some great efforts by individual chefs and some TV shows.
Fortunately, some people love it and there are some ways to cook it to overcome barriers.
Feastfinefoods @iTweetMeat sweetbreads, pigs ears, lamb brains, lamb tongue, lamb liver are all top notch IMO #meatcamp -8:56 PM
The key barriers to offal include:
Bev_W @CarrieOliver Could be it has seeds in class struggles. Offal for the poor. With restos doing great stuff w/cheap cuts, ppl see what's poss. #meatcamp -7:27 PM
Asked how we'd make offal more hip led to some great ideas.
fourgreenis @iTweetMeat Took tongue to a potluck, had a great sauce and I only said it was beef. All liked it. #meatcamp -9:12 PM
Finally, some great recipe links:
Please join us every Thursday at 8pm ET on Twitter or use the #MeatCamp hashtag any time. If you have topics you'd like to see covered or would like to be a guest yourself, please contact me or Chris Raines @iTweetMeat.
MeatCamp (tm) and #MeatCamp (tm) are trademarks of The Oliver Ranch Company (tm) and The Artisan Beef Institute (tm). Twitter use is an extension of this education and tasting program designed to create an open, friendly forum in which I and Dr. Chris Raines, Extension Meats Specialist and Assistant Professor at Penn State University's Department of Dairy & Animal Science, seek to demystify meat and to celebrate the great artisan farmers, ranchers, truckers, slaughterhouse workers, butchers, chefs and home cooks who help bring it to our plates.