Cooking steak—dirt simple, right? Get your cut of meat, salt and pepper, heat oil in a pan, slap it down, heat till ready. Okay, while it is pretty simple, there are many subtleties you maybe don’t know about involved in selecting, prepping, and cooking various cuts.
I’m sorry, but burgers suck. Sure, juicy meat pucks may be among my favorite stomach stuffers, but meat has so many guilt-inducing problems. Are there any restaurants where I can ingest the greasy bovine disks I crave without killing cows, the environment and myself, all without forfeiting the beefy goodness? One joint is answering my prayers with a bloody veggie burger.
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 it.