The meat of the domestic goat, Capra aegagrus hircus, is a mainstay of food cultures in Mexico, the Caribbean, Africa, and South Asia. But do you know why it has never been widely adopted in the United States? This and many more facts about goat meat await you in the article that follows![Read more…] about 10+ Fascinating Facts About Goat Meat
The Angus may have come from abroad, but thanks to its easy temperament, hardy nature, and tender meat, it’s become the breed of choice in the American beef cattle industry.
A black Angus bull is nearly as iconic as a Texas Longhorn. But how much do you know about this incredibly popular breed of cow?[Read more…] about 10+ Interesting Facts About Angus Cattle
If you’ve been salivating over the possibilities of fresh bison burgers, elk sausage, or perfectly processed bavette steak, an electric meat grinder should be on your to-buy list. For anyone intending to get serious about only consuming the highest-quality, ethically sourced meats, an electric meat grinder will open up a world of culinary possibilities.[Read more…] about Electric Meat Grinders Explained: Types, Considerations, and Where to Buy
What’s in a name? Well, in the case of elk, quite a bit — because depending on whether you’re from Europe or North America, the term “elk” can refer to one of two species from the deer family.
In today’s article, we’ll be discussing the North American elk: Larger than a common deer, but smaller than a moose.[Read more…] about Elk Meat: Tasting, Cooking, and Buying
Emblematic of westward expansion and the promising beginnings of American frontiersmen, bison has long been a staple of diets in North America.
Though sometimes referred to as a buffalo meat, the North American bison from which we get meat today has only a subtle genetic connection to the true buffalo.[Read more…] about Bison Meat: Tasting, Cooking, and Buying
What’s in a name? In the case of Bavette steak, quite a bit. French butchers will refer to flank steak as “bavette” steak because of its literal translation: Bib, the part of the cow that bavette steak is cut from. But that’s far from being the whole picture of bavette steak.[Read more…] about What Is a Bavette Steak & How Is It Cooked?
Though better known for its eggs than its meat, quail has been featured in cuisines from around the world for centuries.
Today, we’ll be taking a deep dive into everything the first time quail eater needs to know — from what the meat tastes like, to simple recipes for preparing flawless quail every time, as well as where to source the best quality quail meat available today.[Read more…] about Quail Meat: Tasting, Cooking, and Buying
An adaptation of a commercial kitchen appliance, air fryers are the hottest new item for home cooks. And with good reason: They’re an exceptionally versatile tool that can give a crisp almost as good as deep frying, but without the added calories and waste of frying in oil.[Read more…] about Air Fryers for Meat Explained: Types, Considerations, and Where to Buy
Worldwide, goat meat carries a mixed reputation: Considered a delicacy in some cuisines, it’s often considered an exotic meat in American cooking. But with a long history of inclusion as a staple in South Asian and Mexican gastronomy, we’re of the opinion that goat meat deserves a prominent place in kitchens here in the United States, as well![Read more…] about Goat Meat: Tasting, Cooking, and Buying
A long-time favorite food of coastal dwellers, clam meat is a popular shellfish choice in cuisines from around the world. But did you know that this humble coastal staple can come from one of dozens of different species of marine bivalves, each with their own unique flavor and texture?
If you’re ready to get to know clam meat from a culinary perspective, you’ve come to the right place!
In this guide, we’ll be introducing you to the range of flavors that you can expect from different styles of clams, as well as giving you a recipe for clam meat’s most iconic dish: New England style clam chowder.
And to wrap things up, we’ll include links to our favorite places to buy high-quality clams online.
Let’s get started![Read more…] about Clam Meat: Tasting, Cooking, and Buying
I was first introduced to the wonders of conch meat back in 2006, through an episode of Anthony Bourdain’s “No Reservations”.
While visiting South Florida, the celebrity chef and renowned gourmand sampled conch two ways: As part of a chowder served alongside grilled snapper, as well as in finely ground conch meat fritters seasoned with a liberal dosing of pepper.[Read more…] about Conch Meat: Tasting, Cooking, and Buying
Domestic ducks offer a trio of products that make them a sought-after animal on farms of all sizes. Thanks to their downy feathers, nutritious eggs, and richly flavorful meat, humans have seen fit to keep ducks for over 4000 years![Read more…] about Duck Meat: Tasting, Cooking, and Buying
Anyone who has worked in a kitchen likely knows that meat is a fickle thing. Different types of meat can require vastly different cooking methods to coax out their best flavors and textures — and some meats are just downright tough, no matter how you cook them.
So what is an at-home cook to do when faced with a cut of meat that’s closer to shoe leather than dinner? You’ll have to break out the culinary big guns, and get yourself a meat mallet (aka “meat tenderizer hammer”).
Ideal for use with tough cuts of pork and beef, meat mallets are also used to make ridiculously tender preparations of chicken.[Read more…] about Meat Mallets Explained: Types, Considerations, and Where to Buy
Transport yourself momentarily to the early colonial days of America, and you would find very different proteins on your plate than the pork, beef, and chicken of today.
Chief amongst these was turtle meat — renowned for its rich, deep flavor and easy availability at the ocean’s shore. As turtle soup, it was even a longtime favorite meal of early American presidents.[Read more…] about Turtle Meat: Tasting, Cooking, and Buying
The knives available to a Japanese chef are enviable not only for their incredible craftsmanship, but for their specific utility in the kitchen.
For every job, there is a knife that’s designed to handle the task in the most efficient and effective way possible.
So when it comes to finding the right Japanese meat cleaver for your home kitchen, you’ll need to get a little bit more specific about what exactly you intend to use the cleaver for.[Read more…] about Japanese Meat Cleavers Explained: Types, Considerations, and Where to Buy
As the largest and heaviest of all living birds, ostriches are truly one of nature’s greatest oddities. And as you’ll soon learn, even their meat is a source of wonder for curious eaters.[Read more…] about Ostrich Meat: Tasting, Cooking, and Buying
It turns out that popular depictions of hungry bears in children’s cartoons (think Yogi and Pooh Bear) may not be that far off the mark.
Even if they’re not eating honey straight out of the jar, bears are always scrounging around for the proverbial picnic basket at the campsite — as any hiker in the Northeastern woods has likely learned the hard way![Read more…] about Bear Meat: Tasting, Cooking, and Buying
The largest and heaviest member of the deer family, the moose (or elk, if you’re in Europe or Asia) is certainly an uncommon game meat for anyone outside of Alaska.
Even if you’re not planning on moving to the snowy tundra, though, you can take part in cooking and eating musky and beef-like moose meat.
Thanks to the magic of the internet, moose meat is available year-round for curious carnivores — and we have all the details of where to get it, cooking moose meat, and what to expect from your first order of moose meat.
Follow along as we explain the ins and outs of ordering and handling this exotic meat, including a simple recipe for a slow cooker moose stew that’s as delicious as it is easy to make.[Read more…] about Moose Meat: Tasting, Cooking, and Buying
Look, there are plenty of things in life to argue about. Which power ranger is the best, whether chocolate or vanilla is better (chocolate, by the way), what really happened at the end of Inception…
You know one thing we don’t need to argue about? Whether or not Americans contribute significantly to meat’s impact on global warming.
And yet the meat industry and its front groups (like the Center for Consumer Freedom) love to perpetuate the myth that Americans have absolutely nothing to worry about when it comes to meat and global warming, especially after beef consumption dipped in 2014.
Their argument is that the US has a more efficient livestock production system and US agriculture produces less than 6% of the US greenhouse gases, while globally, 18% of greenhouse gas emissions are due to livestock. In order to stay competitive, we need to keep consumption and production patterns the same.
Ummmm… ok. Here are just two facts to set the record straight about whether Americans are still contributing to meat’s impact on global warming.[Read more…] about Americans Still Contributing to Meat’s Impact on Global Warming (Obvi)
You’ve probably landed here because you’re trying to help someone understand the impact of meat on global warming, or you’re trying to learn more yourself. A view without fact is just an opinion, but luckily there are tons of facts to support the claims that meat consumption has an impact on the environment. Whether you’re a Prius owner or someone who swears they’ll never give up meat, here are 10 studies on meat and global warming to help you or someone else understand the impact and hopefully reduce meat consumption.
You’ve heard chatter about meat consumption and the environment — but do you really know the true impact of meat on global warming?
Here are 10 crazy statistics about that meat industry and global warming that will have you saying, “WTF”:[Read more…] about 10 WTF Statistics on the Impact of Meat on Global Warming
The Amazon Rainforest has been suffering from deforestation for decades, which isn’t doing our environment any favors. Rainforests play a crucial role in slowing global warming, given they absorb a significant amount of CO2 in our atmosphere.
It’s a simple equation, really: the more we cut down the rainforests, the more CO2 remains in the air, the hotter our planet gets.
But did you know that when it comes to the Amazon rainforest, the primary cause of its deforestation is meat?[Read more…] about How Beef Production is Killing the Amazon Rainforest
There’s a ton of buzz out there about how cow farts are contributing to global warming. But did you know that most methane emissions from cows and other livestock (like sheep) aren’t from flatulence?
They’re from burping. In fact, up to 95% of methane emissions from cows come from burping… and it’s hurting the environment.
But before we dive into the impact, let’s talk about how cows produce methane.[Read more…] about Cow Burps and Global Warming: How Gassy Cows are Warming the World