Steak

Visiting an abbatoir is not for everyone.  Even with a "sanitized version" of such a tour, one can't help but feel squeamish looking at accoutrements of the trade. Those feelings were eventually set aside as we walked through the building to learn about the science of aging beef, the different cuts, USDA grading, and packaging.  There is a lot to meat science! We also learned how pork is flavored and got a peek at the sausage making process in the kitchen. Wolf Pack Meats at the College of Agriculture, Biotechnology, and Natural Resources does a great job of providing sustainable local food to Reno residents.

Good Eats episodes:
Steak Your Claim (Season 1)
Pan Seared Rib Eye

Raising the Steaks (Season 7)

• Sirloin Steak
• Skirt Steak

Dis-Kabob-Ulated (Season 9)

• Spicy Beef Kebabs
• Vanilla Lime Pineapple Skewers

Tender is the Loin 1 (Season 9)
Steak au Poivre

Tender is the Loin II (Season 9)

• Center Cut Tenderloin Roast
• Chain of Bull Cheese Steaks
• Beef Carpaccio
• Stuffed Tenderloin

Stew Romance (Season 11)
Good Eats Beef Stew