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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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.

#muscle

Discover beef's unique terroir influenced by cattle diet

The diet of cattle, including regional grains like peas and lentils, can impart a unique flavor profile or 'terroir' to the meat, similar to wine.

#meat

#nutrition

Slice top round thin for delicious carpaccio

The top round cut from this beef is so tender it's recommended to be sliced thin against the grain and eaten raw as carpaccio.

#food

Enhance meat flavor with dry-aging molds

The dry-aging process encourages the growth of beneficial molds on the meat's surface that impart unique flavors, much like a kombucha culture.

#fungus

#meat

Pull Piedmontese steaks at 95°F for optimal tenderness

Piedmontese beef is so tender that steaks should be pulled from the heat at 95°F, far lower than the typical 130°F for medium-rare.

#nutrition

Enjoy raw bone marrow for a buttery taste experience

High-quality beef marrow can be eaten raw and has a taste and texture described as being like the best salted butter you have ever had.

#nutrition

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