Ben Greenfield Finally Discovers The Healthiest, Tastiest Beef & Steaks (& Learns How To Cook Them Perfectly) with Dr. Phil Bass.

Ben Greenfield

Jul 12, 2025

Episode description

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.

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.

Full show notes: https://bengreenfieldlife.com/eatmeat

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See omnystudio.com/listener for privacy information.

Episode description

Full show notes: https://bengreenfieldlife.com/eatmeat

Episode Sponsors:

BEAM Minerals: If you want to up your mineral game, give BEAM Minerals a try. Go to beamminerals.com and use code BEN at checkout for 20% off your order.

See omnystudio.com/listener for privacy information.

Mindsip insights from this episode:

Savor ground beef as steak tartar for authentic flavor

To experience high-quality ground beef like the Italians, you can eat it raw as steak tartar with just coarse sea salt and olive oil.

#nutrition

Cold smoke lean beef for optimal flavor penetration

For lean beef cuts, it's best to do an initial cold smoke at a very low temperature because smoke penetrates lean tissue more effectively than fat.

#cooking

Utilize European seam butchery for natural muscle cuts

European seam butchery follows the natural fascial lines to separate individual muscles, unlike American saw-cutting, which creates more refined cuts.