Al is joined by Stephen Hopcraft (Executive Chef STK, Food Network’s Chef vs City) on this week’s Top of the Food Chain. Together they discuss the variety of steak highlighting differences from American Select to Japanese Wagyu. They also note flavor contrasts between grass fed and corn fed beef and wrap up by giving us executive chef secrets to cooking a great steak at home.
Top of the Food Chain #010: Sustainable Seafood
Top of the Food Chain #009: French Cuisine Made Friendly
Top of the Food Chain #008: Oysters, from Shucking to Tasty Mignonnettes
Top of the Food Chain #007: Vic Vegas and Tequila
Top of the Food Chain #006: Foie Gras
Top of the Food Chain #005: Gourmet Food Trucks
Top of the Food Chain #004: Charcuterie and Salumi
Top of the Food Chain #003: Irish Pubs, Vegan Hating, and Apologies to Bono
Top of the Food Chain #002: Introduction to Sake
Top of the Food Chain #001: Wine and Cheese Pairing
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