Knowing how to properly cook a lobster is a critically important skill, unless you want to look like a mega-schmuck the next time you have people over for a crustacean-fuelled evening. Find out how to preserve your honor at The Meatist.
 Pork’s gotten a bad rap for years. But the rumors are crap, and pork rules. Find out why, and cop a recipe for fried pork tenderloin at The Meatist. Drop The Dogma. Eat Some Pigma. That steak in your fridge three days past its “sell by” date isn’t aged beef. It’s gross. Find out the difference between it and the real stuff, and why dry aged beef is so damn tasty, in this week’s School of Meat at The Meatist. Dry Aged Beef: What It Is & Why You Want It Plenty of people think sausage is a conglomeration of the worst meats you can get. It’s not. I tear open the casing and get to the truth. What’s In A Sausage, Anyway? It’s a social imperative that men be able to cook steaks. Sadly, most cannot. This week in School of Meat, dig The Meatist’s guide to making perfect steaks every time. Steaks: Make Them Right. Please. Making burgers can be tough and demoralizing. Rather than serve ‘em raw, or dry as Churchill’s martinis, read The Meatist’s guide to making the perfect burger and make them right. Burgerquest: Making the Perfect Hamburger |
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