In this episode, Brandon and Lauren discuss: methods of cooking lean meats - barding, larding and confit; preserving (and tenderizing) a side of beef by hanging it; how it is that beef can be both dry and juicy at the same time; and how to make a deliciously tender meal from a tough cut of meat.

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Part 2 Show Notes * Barding and larding lean meats (and confit), 1:28 * The key to not curing beef - hanging, 4:10 * How dry-aging tenderizes beef and makes it more juicy, 5:36 + Bacon lattice chuck roast, 15:18 * Conventional names of the back end of a beef, 23:57 * We've discovered Pho! Another use for our broth..., 32:02

Links for Episode 58: * Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083