The Healthiest, Tastiest Beef & Steaks (& How To Cook Them Perfectly)

Ben prefers this method for tomahawks because the long bone and thick cut benefit from layered flavor. He uses a Traeger on 'super smoke' setting at 160°F. Phil explained that smoke compounds are water-soluble and travel through lean tissue, not fat, so the lean Piedmontese beef is ideal for smoke absorption. After cold smoking, a quick sear locks in the crust. Ben noted he hadn't tried smoking Piedmontese beef before but expected it to be tender regardless; Phil confirmed it would still be tender but the smoke adds complexity.

Ben, a fan of Texas barbecue, found traditional brisket too labor-intensive (all-night spritzing). He experimented with a 60-hour sous vide at 145°F, achieving a jiggly, consistently tender result. He finished it on the grill for caramelization. Phil strongly endorsed this method for Piedmontese brisket because it lacks the fat layer that protects conventional brisket during smoking. He noted the meat would cook faster and dry out if smoked traditionally. Ben suggested even lower temperatures based on what they learned about the breed's tenderness. The combination of sous vide and a final sear or smoke yields a juicy, flavorful brisket with minimal effort.

Phil highlighted that in Italian butcher shops, the eye of round (gerello, meaning 'walker') was a go-to for carpaccio because of its uniform round shape. The meat is so tender that it doesn't need to be pounded. Ben was excited to try it, noting it would 'change your life.' The dry-aged crust is trimmed away, leaving a clean, flavorful surface. This preparation showcases the breed's texture and the dry-aging flavor.

Phil noted that short ribs are typically braised, and the Monzo ribs are massive ('brontosaurus style'). He recommended browning them first, then adding aromatics and liquid. Ben suggested also using a smoker for a few hours before braising. The dino rib is an individual short rib, easier for single servings. Both methods work well with the breed's rich flavor.

Phil explained that typical marrow bones are cut into little pipes, but Monzo cuts them lengthwise to maximize access. The fine bone structure of Piedmontese cattle means a higher marrow-to-bone ratio. Ben loves it as a butter substitute on sourdough with raw honey and sea salt. Roasting brings out a deeper flavor, but raw is also an option.