About this episode
Before beef ends up at your favorite steakhouse, it passes through the hands of a trained specialist with an encyclopedic knowledge of bovine anatomy. Zachary Crockett chews the fat. SOURCES: Bryan Flannery , co-owner of Flannery Beef. Katie Flannery , co-owner of Flannery Beef. RESOURCES: " National Weekly Boxed Beef Cutout And Boxed Beef Cuts — Negotiated Sales ," U.S.D.A. Agricultural Marketing Service ( U.S.D.A. Livestock, Poultry and Grain Market News, 2025). " Understanding Beef Carcass Yields and Losses During Processing ," ( Penn State Extension Articles, 2022). " Beef Cow-Calf Production ," by Cheryl A. Fairbairn, Lynn F. Kime, Jayson K. Harper, and John W. Comerford ( Penn State Extension Articles , 2020). " Major Supermarket Chains Changed How They Label Meat, Surprising Customers and USDA ," by Roberto A. Ferdman ( The Washington Post, 2014). " What’s Your Beef — Prime, Choice or Select? " by Larry Meadows ( U.S.D.A Blog, 2013). " From Calf to Kitchen: The Journey of a Beef Cow ," by Dave Eames and Mike McGraw ( The Kansas City Star, 2012). EXTRAS: " The Future of Meat ," by Freakonomics Radio (2019). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.