There's amazing ketchup leather in this delicious burger

This burger from Plan Check in Los Angeles already looks delicious but what makes it a must eat is the “ketchup leather” inside the burger. It’s basically ketchup in the shape and form of a Fruit Roll-Up. Or like a cheese slice of ketchup. Or like awesomeness in a square. Food Steez visited the restaurant to see how… »11/12/15 7:15pm11/12/15 7:15pm

Watch a butcher use a bandsaw to cut chickens at ridiculous speeds

You can spend an entire lifetime learning how to do something and I’m pretty sure you still won’t be as good as or as confident as this butcher chopping down chickens with a bandsaw. He moves at such incredible speeds and comes so close to the blade multiple times without hesitating that I’m fairly certain he’s had… »10/08/15 4:20pm10/08/15 4:20pm

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. »8/11/15 8:59pm8/11/15 8:59pm

The mesmerizing orchestra of machines boning and butchering meat

Take a lamb and feed it inside Scott Technology’s Automated Lamb Boning System and you’ll get perfect cuts of meat that have been expertly sliced by an entire orchestra of robots. It is OCD serial killer-levels of methodical to see carcasses get served up by steel machines, like any emotion we have towards animals… »7/09/15 10:30pm7/09/15 10:30pm

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): we 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. »4/22/15 12:32am4/22/15 12:32am

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 … »3/31/15 5:15am3/31/15 5:15am

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 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 »6/17/14 10:40am6/17/14 10:40am

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… »5/18/14 9:00pm5/18/14 9:00pm

Beef Jerky Business Cards Let Them 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 »11/27/13 10:20am11/27/13 10:20am