To make amazing Carne Asada tacos that can live up to the tortillas from Tortilleria Zepeda, it all starts with the best cut of meat. Luke wants to better understand the differences in using flank steak and skirt steak. For that, he heads to Madison, WI to see his favorite butcher, David Gathy at Conscious Carnivore. While fat equals flavor, the grooves are more preferred to enhance the marination and charring.
Watch full episode here: • From Mexico to Wiscons...
Visit David for all your meaty questions: conscious-carnivore.com/