The thing with edible panties is that if I’m going to have to eat something that’s been girding my partner’s loins for the last half hour, I don’t want it to taste like a warm Fruit Roll-Up. I want to chow down on something meatily delicious — like this pair of Brief Jerky. More »
Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes in Lucky Peach Issue 2 about what makes it taste so good — and what makes other things taste, well, not so good. More »
Knuckle Meat Tenderiser. I don’t know how it is supposed to work (do I hang up the piece of meat first?) but $US13 sounds fine to release your stress and get tender steak. [What On Earth via Book of Joe]
Pat LaFrieda, the master butcher and man behind the best burgers in the world, has created an iPad app that’s pretty much the definitive guide to all things meat. Aptly named Pat LaFrieda’s Big App for Meat, you’ll learn about all the cuts and dry ageing and grinding techniques with awesome visuals and in-depth videos. More »
The Texas Roadhouse Meat Cutting Challenge is an event that brings in the best butchers from around the country to compete with one another to see who can cut meat precisely while still making it pretty pretty and delicioso. More »
This is how your sausage and burgers and jerkies and other meats are made, set to weirdly hypnotic-but-unnerving music that I’m pretty sure turns it all into a social commentary about industrialisation and society and our lives and meat. More »
