Ben Greenfield Finally Discovers The Healthiest, Tastiest Beef & Steaks (& Learns How To Cook Them Perfectly) with Dr. Phil Bass.
Reading time: 7 minutes
What I Discuss with Dr. Phil Bass:
- How Ben acquired a whole Piedmontese cow, and why this carnivore’s unboxing is a treat for foodies…01:21
- Dr. Phil Bass's journey—growing up around cattle, connecting with renowned Piedmontese breeders, and his “dream come true” experience: training in butchery techniques…03:54
- What makes Piedmontese cattle unique, double-muscling genetics, the art of seam butchery, and why their beef stands apart from the rest…05:37
- Phil’s anatomical approach to beef seam butchery—marked by precision and deep respect for musculature—results in superior cuts…07:22
- The quick, cross-cut American method vs. the meticulous Italian seam technique—and why it isn’t as time-consuming as you’d think…09:14
- Cultural rituals of Italian town butcheries, where cuts like muscolo are prepped daily for locals and grandmothers alike…12:19
- How muscle fiber diameter affects tenderness and why pulling steaks at a lower temperature preserves their succulence—debunking temperature myths along the way…13:02
- Ben and Phil open up the Manzo beef box—revealing rare cuts, custom labeling, and Italian-American translations, with Phil narrating the butchers’ artistry…16:22
- The Italian names behind each cut—like trita, scamone, and mole de pancha—and the culinary possibilities they unlock…19:02
- Lesser-known delicacies like the oyster steak and the iconic Florentine-style T-bone, revealing their best uses and what makes them crowd-pleasers…21:34
- Hands-on tips for preparing ground beef tartare, crostini, Milanese steaks, and more…25:47
- Behemoth tomahawk steaks, massive short ribs, and dino ribs—sharing tips for seasoning, smoking, and presentation fit for a king (or a pro athlete)…31:44
- Marrow as the ultimate beef butter—roasted or raw—plus brisket tips, including bold experiments with sous vide and traditional Italian boiling…39:03
- How Manzo delivers fully customized half and whole cow boxes, why ground beef gets its due respect, and how even home cooks can access cuts fit for restaurants…44:06
In this episode, you’ll get to discover the fascinating world of Piedmontese beef as you follow along while an entire cow is unboxed—cut by cut—with Dr. Phil Bass. You’ll learn what makes this rare breed so unique, from its double-muscling genetics to the Italian seam butchery techniques that preserve tenderness, enhance flavor, and honor the natural structure of the animal. Phil brings decades of experience and a deep respect for musculature, showing you how the anatomical approach to butchery leads to superior cuts you won’t find in the grocery store.
You’ll also explore why pulling a steak at just 95°F can actually improve its texture, how muscle fiber diameter impacts tenderness, and why marrow might be the most underrated part of the cow. From lesser-known cuts like muscolo and trita to showstoppers like tomahawks and Florentine-style T-bones, you’ll walk away with a whole new understanding of beef—plus tips for sourcing, preparing, and serving it like a pro.
Dr. Phil Bass is an expert in animal sciences at the University of Idaho. Phil brings a fascinating perspective to the table, sharing his experiences learning unique Italian butchery techniques and discussing how these methods can elevate the eating experience with cuts of beef most people have never heard of.
He explains the nuanced differences between American and European butchery, details the special qualities of Piedmontese cattle, and gives culinary tips for everything from tartare to bone marrow “butter.” Phil also dives into the science behind dry-aging, explores the textures and flavors of lesser-known cuts, and demonstrates why Italian butchering creates not just tastier meat, but a more ethical and sustainable use of the animal.
Whether you're a seasoned home cook or just curious about where your meat comes from, this episode will completely change the way you think about beef.
Please Scroll Down for the Sponsors, Resources, and Transcript
Episode Sponsors:
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Resources from this episode:
- Dr. Phil Bass:
- Justin Owens:
- Manzo Piedmontese (use code BEN for 35% off individual cuts or code BENBOX for half or whole cow reservation orders, along with a complimentary customized wood box on reservation orders)
- Owens Farms
- Is This The Healthiest Steak In The World? The *Crazy* Story Of How One Breed Of Cattle Became A Protein Powerhouse (& How You Can Get It!) With Justin Owens.
- Podcast – Can't Stop Moving with Gary Owens
- Ben's tour of the Manzo Farm
- Kitchen Tools
- Techniques:
- Other Resources:
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Do you have questions, thoughts, or feedback for Dr. Phil Bass or me? Leave your comments below, and one of us will reply!