Beck & Bulow Lifestyle / cooking methods

What braising actually is, the science behind why tough cuts become tender, the best osso buco, brisket, and shank cuts for the technique, a full bison osso buco recipe, altitude adjustments, and fixes for the most common braising mistakes.

How to render your own beef or bison tallow at home using both the wet and dry methods, suet versus trim, how to store and cook with it, and fixes for the most common rendering mistakes.

A full comparison of reverse sear and traditional sear for bison steak, including exact doneness temps, step by step instructions for both methods, and the mistakes that make bison overcook faster than beef.

Why elk dries out faster than beef or bison, exact doneness temps and timing for medallions, loin steaks, tenderloin, and ground elk, and the mistakes that ruin a lean cut.

The three safe ways to thaw meat, why the counter method is riskier than most people realize, and exact thaw times for bison, seafood, and larger roasts.

A cut by cut Instant Pot guide to bison, elk, wild boar, and heritage pork, with exact times, altitude adjustments, doneness temps, and fixes for the most common pressure cooking mistakes.

The full science and technique behind eating more liver, including three cooking methods, the pill sized freezing method step by step, and fixes for the most common liver mistakes.