Food Critics: Steak
Segment 1: Deciphering different cuts of steak.
What's a ribeye? A filet mignon? A tenderloin? We talk with a local butcher about the differences in cuts of meat.
- Mike McGonigle, owner, McGonigle's Market
Segment 2, beginning at 14:23: Where to get the best steak.
Kansas City’s reputation as a cow town has birthed a rich barbeque culture, but also supplies delicious steak dinners. The food critics discuss their favorite cuts and the best spots around town to get a hearty steak.
- Mary Bloch, Around the Block
- Charles Ferruzza, KCUR food critic
- Jenny Vergara, Feast Magazine