Ben Greenfield Finally Discovers The Healthiest, Tastiest Beef & Steaks (& Learns How To Cook Them Perfectly) with Dr. Phil Bass.
Ben Greenfield
Jul 12, 2025
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.
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.
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.
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.
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.
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.
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.
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.
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