Where's the Beef?

Hosted by

Liran Mezan is the corporate chef at B.L.T steak.  Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. 

Dry aged beef is an expensive but really flavorful type of beef.  It's dehydrated by resting up to 28 days in a temperature controlled room.  Liran explains that it's controlled rot.  The flavor is concentrated in a dry aged steak.

Find B.L.T steak around the country, including Los Angeles:

B.L.T. Steak
8720 Sunset Boulevard
West Hollywood CA, 90069
310-360-1950

 

Music Break: Whom The Bells Toll by Kreidler

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Candace Moyer, Connie Alvarez, Holly Tarson, Harriet Ells, Gillian Ferguson