If you want to treat a delicious hunk of meat in the best most perfectest way possible, you shouldn’t just throw it on a pan. Instead, you should utilize all the techniques used in this video by How To You: make sure you get a good, thick cut, salt and pepper the hell out of it, use a sous vide, and then sear that…
Once it’s been processed and pulped, most red meat looks more or less the same. This seems to be helping unscrupulous meat suppliers: according to a new survey, 20% of ground meat contains more than what’s just on the label.
Meat glue is always going to be totally weird sounding but we’ve all eaten it before (if you eat at fast food restaurants, at least). It’s derived from blood and is a clotting agent that allows different types of meat to stick to each other, hence the name. You can do a lot of weird, Frankenstein-type experiments with…
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.
Foodbeast found a new KFC Double Down burger that is even more insane than the original: the Zinger Double Down King at KFCs in Korea. Instead of just sandwiching bacon and cheese with two fried chicken filets, this Double Down uses the same fried chicken for buns but adds a sauced up burger patty in between too.
If there's any better feeling than that brought by throwing a steak on a campfire, we don't want to know what it is. Here's how to get your meat right every time.
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 flavor 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…
I mean, I don't even think I could name 17 different types of beef and yet one delicious, blood thickening burger will have all that in between its buns. Totaling in at over 2,500 calories and costing more than 40 bucks, the Holy Cow burger is basically like sandwiching an entire cow. With that much beef, you can't…
Beef is never not delicious but certain cuts of beef are even more delicious than other parts of meat. Why is that? Because the cow is a pretty big animal and different parts of it can be fattier or leaner than the other. This infographic from Visual.ly breaks down where which kind of beef cut comes from. If you were…
There's a growing trend among North American boozers: sucking down shots through beef marrow bones. Yes, the Bone Luge sounds macabre, savage, disgusting, and fratty, but don't let the name fool you. It's a high-end (read: expensive) affair, but all the pomp isn't just for show. It's actually, you know, good.
One cow looks much like another, but some provide meltingly tender meat while others are as tough as old boots. Fortunately, a team of researchers has devised a series of DNA tests that can predict how good beef will taste by the time it hits your plate.
McDonald's doesn't exactly have the best reputation for beef quality but if you were expecting to find ammonia-drenched, gut particle-filled pink slime sludge goop de loop, well, you're going to be disappointed. It's all beef. You can see how they make it above.
How do you drink a man? You heard me. How do you find the gastronomic, alcoholic equivalents to a guy's personality, especially when the guy in question is Glorious Leader, Gizmodo Editor-In-Chief Joe Brown?
The USDA has confirmed that a new case of mad cow disease has been discovered in dairy cow in central California. There is no reason to panic, though. The meat did not enter the food system and the carcass will be destroyed.
A genetic study of cattle has claimed that all modern domesticated bovines are descended from a single herd of wild ox, which lived 10,500 years ago.
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.
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 aging and grinding techniques with awesome visuals and in-depth videos.