Steak Science

Many Nebraskans love enjoying steaks, but how many of us understand the science behind achieving that perfect steak on our plates? It begins even before the animal is born, starting with the pairing of genes for breeding. In Steak Science, we follow a cow from its cow/calf pair through the feed yard and into the meat locker, exploring the entire process that makes a steak irresistible to our taste buds. This journey includes discovering how dry aging and wet aging alter the flavor. We speak with researchers about the technology developed to ensure food safety and consistency in grading. Our journey wouldn't be complete without a visit to a steakhouse owner to see how the preparation and cooking methods affect the steak's flavor and texture.

Behind the Scenes of "Steak Science"

Semen is stored in cartridges at Baldridge-Tiedeman Angus in North Platte

Angus #636 at the Baldridge Tiedeman Ranch in North Platte

"Steak Science" audio engineer, Arthur Jones, takes a break from recording sound to give this mama cow some belly scratches, as Jake Tiedeman looks on at the Baldridge Tiedeman Ranch in North Platte

Black Angus cattle at Baldridge Tiedeman Angus in North Platte

"Steak Science" associate videographer, Colleen Kelley, shoots cattle in the pasture at Baldridge Tiedeman Angus in North Platte

A mama cow nurses her baby at the Baldridge Tiedeman seedstock ranch in North Platte

"Steak Science" producer, Brandee Weber, gets up close and personal with some friendly Angus calves at the Baldridge Tiedeman Ranch in North Platte

"Steak Science" videographer/editor, Tiffany Johanson, makes a friend at the Baldridge Tiedeman Ranch in North Platte

"Steak Science" Associate Videographer Colleen Kelley, Videographer Tiffany Johanson, Producer Brandee Weber & Audio Engineer Arthur Jones couldn't resist the photo op moment this bull statue at Baldridge Tiedeman Angus provided

Cattle mug for the camera at Weber Feedyards in Dorchester after munching on feed

Audio Engineer, Arthur Jones, gets some love from a bull while holding his boom mic at Weber Feedyards in Dorchester

Videographer/Editor, Tiffany Johanson, and audio engineer, Arthur Jones, found someone to interview at Weber Feedyards in Dorchester

Audio Engineer, Arthur Jones, shows off his boom microphone to the cattle at Weber Feedyards in Dorchester

Cattle hang out under the shade structure at Weber Feedyards in Dorchester

Videographer/Editor, Tiffany Johanson, had the camera turned on her while she was filming cattle at Weber Feedyards in Dorchester

"Steak Science" videographer Tiffany Johanson, associate videographer Colleen Kelley, Producer Brandee Weber and audio engineer Arthur Jones at Weber Feedyards in Dorchester

Associate Videographer, Colleen Kelley, films feed trucks being loaded at Weber Feedyards in Dorchester

"Steak Science" associate videographer Colleen Kelley, videographer Tiffany Johanson and audio engineer Arthur Jones are excited to record Ord Meat Locker butcher Jeff Gravlin breaking down a beef carcass

The "Steak Science" crew records the Ord Meat Locker crew breaking down a carcass

Ord Meat Locker owner, Ace VanDeWalle and butcher, Jeff Gravlin prep steaks for the crew to film

Sides of beef hanging in the refrigerated classroom of the Animal Sciences College at UNL

"Steak Science" videographer Tiffany Johanson, associate videographer Colleen Kelley and audio engineer Arthur Jones set up the interview area inside the refrigerated classroom at the Animal Sciences College at UNL

It's not everyday you get slabs of beef as your interview prop

"Steak Science" videographer/editor Tiffany Johanson films USMARC researcher Steven Shackelford demonstrating the USDA carcass grading camera

Laptop look at USDA carcass grading camera demo

Videographer Tiffany Johanson talks to USMARC Researcher David King about how he uses the colorimeter in his research

"Steak Science" audio engineer, Arthur Jones, demonstrates how this grill was used in it's prime. Today it is on display outside the Coppermill Steakhouse in McCook

Bull grill on display outside the Coppermill Steakhouse in McCook

Interior dining area of Coppermill Steakhouse in McCook

Beef dry aging in-house at the Coppermill Steakhouse in McCook

Coppermill Steakhouse McCook chef, Tanner Samway, looks on as Videographer Tiffany Johanson and audio engineer Arthur Jones film the process of trimming dry-aged beef

Restaurant kitchens are tight quarters, especially when a TV film crew invades

Steaks get doused with beef tallow butter to finish them off before being served at the Coppermill Steakhouse in McCook

Served as an appetizer, the dry aged candle at the Coppermill Steakhouse in McCook is served with balsalmic and homemade bread

It's important to let steaks rest before cutting into them

Wet aged and dry aged steaks cooked to perfection

"Steak Science" associate videographer, Colleen Kelley and audio engineer, Arthur Jones, smile for the camera while filming inside Coppermill Steakhouse in McCook

Audio Engineer Arthur Jones packs up gear after a long day of shooting

"Steak Science" producer, Brandee Weber, prepares to interview Jake Tiedeman from Baldridge-Tiedeman Angus as associate videographer, Colleen Kelley, looks on

"Steak Science" producer, Brandee Weber, interviews Adam Siegfried at the Coppermill Steakhouse in McCook

A look at what the camera sees when interviewing Adam Siegfried at the Coppermill Steakhouse in McCook