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Why It Is So Incredibly Important To Slice Steaks Against The Grain

You can have the perfect cut of steak that’s been cooked to the perfect temperature and grilled to the perfect texture and yet still ruin it by not cutting the meat against the grain. Seriously, slicing a steak against the grain makes it so much more tender and delicious that you’d be a fool not to do it that way.


Building The High-Tech Hamburger: Perfecting Fake Meat

From vegetable based substitutions to lab grown steaks, the race is on to replace meat as we know it. The question is, will you be willing to eat it?


All The Pepperoni That The US Eats A Year Can Circle The Earth 50 Times

Here’s a shocking number that speaks to the USA’s love for meat (and pizza): Americans eat so much pepperoni per year that if you put the slices side-by-side, they could circle the Earth 50 times over. The fact bit comes from Bill Gates look at Vaclav Smil’s interesting book Should We Eat Meat? That’s, uh, a lot.


The Science Of Why Chicken Goes Bad So Quickly

Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it’s processed. Given chicken’s somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.


The Anatomy Of Steak Cuts Explained In Two Minutes

If you’ve ever wondered what the difference between a Kansas City Strip and a Sirloin was, or where the hell the T in your T-bone came from, this video will help.


Science: It's Better To Cook A Frozen Steak Than A Thawed Steak

This goes against what most people believe about cooking, but America’s Test Kitchen is saying that it’s better to cook a steak that’s frozen than to cook a steak after it’s been thawed out. In side-by-side tests, the frozen steak was “hands down” better tasting than the thawed steak.


Steaklocker Could Let You Dry-Age Delicious Beef Chunks At Home

Dry-aged beef. It’s a phrase that gets fancy steak-lovers’ mouths all drooly. The magic dance of enzymes and moisture reduction creates out-of-this-world flavour and tenderness that, unless you’ve got restaurant-grade equipment, you can’t recreate at home. Steaklocker wants to change that, with a device on Kickstarter that promises to bring that meaty magic to your home kitchen.


Medieval Kitchens Used A Specially Bred Dog To Turn Roasting Spits

Before the era of “set it and forget it” countertop rotisserie ovens, kitchen gadgets required a lot more manpower — and if not manpower, then dogpower. The turnspit, a breed of dog dating for medieval Britain, would run around and around on a wheel like a hamster in a cage, ensuring evenly roasted meat for hungry noblemen.


Clever Meat Labels Tell You Which Part Of The Animal You're Buying

Buying meat is hard. Unless you’re a butcher or a chef, it can be difficult to tell what’s what. Does a Boston butt actually come from a cow’s butt? Where is the tenderloin? Smart graphic design can make it a little easier to answer these questions.


Beef Jerky Business Cards Let People Chew On Your Credentials

Though slowly becoming antiquated, the business card is still the easiest way to make a great first impression with a new contact. Your choice of design, fonts, even paper says a lot about you. So imagine the impression you’ll leave when you hand someone your contact details laser-etched onto a piece of beef jerky — you’ll soar up that corporate ladder.


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