Making Beef Better: A search for the World's best steak.
Series: Northwest Food News & Edible Idaho
From: Guy Hand
Length: 00:04:00
An interview with Mark Schatzker, author of Steak, on why great steak is hard to find and how a few small-scale ranchers are helping to make beef better.
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Broadcast History
Aired on Boise State Public Radio 3/18/11
Transcript
Steak
Edible Idaho Feature: 0318GH_Steak.wav Feature 4:00 03/18/11 GH/
[HOST INTRO] I’m Guy Hand and this is Edible Idaho, celebrating 2011: The Year of Idaho Food.. (4:00 to outro)
[HOST OUTRO] For more on this story or to listen to past Edible Idaho programs, go to radio.boisestate.edu/edibleidaho.
[SCRIPT]
Hand: Canadian author Mark Schatzker loves steak. So much so he decided to hit the road in search of the world’s tastiest beef. Through country after country—Schatzker bit into a lot of rib eye—but much of it he says tasted “like grilled salt water.” ??Today, Mark Schatzker talks to me about his resulting book Steak and how Idaho is helping make beef better.
So why, I ask, a book on steak? Why not pork or chicken?
Schatzker: Steak is the king of meats. We have steakhouses. We don’t have pork houses or chicken houses. Steak occupies a role, culturally speaking, that no oth...
Read the full transcript
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