HIGH NOON: “Meat and Greet” w/Myke Stittsworth (Weeks 1 & 2)

High Noon has kicked off a new segment discussing grilling and cooking meat with Stittsworth Meats’ Myke Stittsworth. In the first week of the segment, we discussed packaging for meat and working with brisket; in week two, the topic of the day was ribeye.

“Meat and Greet”: Packaging; Brisket (3-26-20)

“Meat and Greet”: Ribeye Steak (4-2-20)