Betty Fussell

Louisiana Eats!
5:00 am
Sat February 2, 2013

Butchery: From Snout to Tail

 

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This week we'll take an extended look into the meat markets of Louisiana. First, we'll hear from the owners and operators of Cleaver & Co., a new boutique butcher shop in New Orleans. Then, historian Lawrence Powell discusses the consequences of the 1873 U.S. Slaughterhouse Cases, which inadvertently paved the way for Jim Crow laws to be enacted in the 20th Century.

Plus, Poppy spends time with Wynton Marsalis and chats with foodie Betty Fussell.

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Louisiana Eats!
1:43 pm
Wed January 12, 2011

Meat: Nationally, Locally

Chef & author Betty Fussell

Cooking Grass-fed Beef

Grass fed beef requires about 30 percent less cooking time and retains its moisture if cooked at slightly lower temperatures.

First, briefly sear your steak over a high heat on the grill or in a cast iron pan. Then, reduce the heat to medium high. Use a meat thermometer for best results.

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