While many people savor the flavor of a good steak, there is a lot of science behind achieving that tender and juicy entrée.
This intersection of agriculture, science and culinary expertise will be featured in a new local television program “Steak Science” premiering at 7 p.m. CT, Sunday, March 2, on Nebraska Public Media, Facebook Live and YouTube Live.
Viewers will go on a journey through the Nebraska beef industry and the world of steak. The program begins with the pairing of genes for breeding and goes through the pastures and feedlots of Nebraska to the dinner table.
Audiences discover how science, tradition and the passion of industry professionals come together to create the ultimate steak. They’ll discover how dry aging and wet aging alter the flavor of a steak and if an Angus tastes similar or different from a Hereford. Scientists also discuss the technology developed to ensure food safety and grading consistency.
The program features animal science experts at the U.S. Meat Animal Research Center in Clay Center and the University of Nebraska-Lincoln’s Department of Animal Science. There are also stops at Weber Feedyards in Dorchester, the Ord Meat Locker, Baldridge-Tiedeman Angus Ranch in North Platte and the Coppermill Steakhouse in McCook.
The program also dives into topics such as:
-- How advancements in genetics are improving tenderness.
-- The role of diet and environment in raising quality beef.
-- Cooking techniques that bring out the best flavors.
-- How far the industry has come and what’s next for the future of beef production.
Discover more behind-the-scenes details of “Steak Science” and watch 16 digital shorts called “Beef Tips” at NebraskaPublicMedia.org/steaks and on Nebraska Public Media’s social media platforms.
The program repeats at 8:30 p.m. CT, Wednesday, March 5 and 7 p.m. CT, Monday, March 10.
Release provided by Nebraska Public Media
