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Beef Basics With "The Meat King"

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A still of Chef Wolf from a video posted to her Instagram showing how to break down a prime beef tender - Credit: Cindy Wolf/Instagram

The world of beef is as vast as the globe itself. Each region brings it own traditions to raising cattle and to how beef is used and prepared. While it's true that Chef Wolf is the butcher's daughter, we thought we'd bring in a ringer to help us tackle this topic. Erik Oosterwijk, formerly of Fells Point Meats here in Baltimore, joins Tony and Cindy to talk cuts, sourcing, trends and more.

Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.