If you haven’t heard, virtual reality is finally happening. Like, for real this time. And everyone wants a piece of the action: CNN, NBA, Sports Illustrated, Showtime Boxing, and TED to name a few. All of these companies have recently used VR as a marketing ploy, and quite frankly, the “experiences” they’ve created…
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.
You may have noticed something a little odd happening at your meat counter. Most meat prices, especially for chicken and pork, are down—but beef prices are surging. Just what’s going on here?
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…
As a planet, we're producing and eating more meat than we used to. But just what does that look like in terms of our plates 40 years ago versus today? This chart shows us exactly.
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.
Are we about to hit "peak meat"? Globally, meat production has skyrocketed since the '60s. But though our appetite for meat shows no signs of slowing, our ability to devote huge swaths of land, water, and feed to its production may be hitting its limits.
How much does it cost to eat a steak? Over at Science Friday, they're taking on that question not in terms of dollars but in terms of land and water use. Beef stacks up highest by far among animal proteins in resource consumption, using up 28 times the amount of land than poultry does.
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…
The United States is a massive country, one filled with a variety of regional cuisines and a wide array of potentially edible animals. Why, then, does such a small selection of animals show up in grocery stores?
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?