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Definition: Offal

YumSugar — Mon, 13 Jul 2009 15:00:44 -0700

A collective term for the entrails and organs of a butchered animal. Examples include organs such as tripe, tongue, intestines, brains, liver, kidneys, and thymus glands (also known as sweetbreads). Although many cultures (such as American food culture) have traditionally shied away from eating offal, mixed-organ meats have become more prevalent at restaurants and in butcher shops. Because some organs can contain dangerous bacteria, they must be handled with care to be eaten safely.

Must-Read: Lobel's Meat Bible

YumSugar — Thu, 25 Jun 2009 14:00:03 -0700

I have a confession to make. Although a good number of you are vegetarians, and even more of you eat less meat now that we're in a recession, I still crave meat on a regular basis - whether it's a lamb chop, slice of jamon Iberico, or charcuterie. So when I received a copy of Lobel's Meat Bible ($40), a new book by revered New York butcher brothers Stanley, Evan, Mark, and David Lobel, I couldn't wait to check it out. See what I thought of it when you read more

Burning Question: Are Salumi & Charcuterie the Same Thing?

YumSugar — Thu, 25 Jun 2009 04:30:47 -0700

With cured meats making a comeback, it's common to see charcuterie and salumi platters on restaurant menus across the country. But are charcuterie and salumi the same thing? What about salumi and salami?

While charcuterie and salumi share many similarities - both are cured meats, and both maximize the use of every part of the animal - they're not the same thing. Charcuterie, a French term, typically refers to cooked meats such as pâtés. The Italian equivalent of charcuterie is referred to as affettati, while salumi generally refers to salted and dry-cured meats. Salame (plural is salami) is a cured sausage made from ground pork, and is a type of salumi.

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Could Lab-Grown Meat Be in Our Future?

YumSugar — Mon, 30 Nov 2009 14:00:18 -0800

You've heard of lab-grown gemstones. But how would you feel about lab-grown meat? A group of scientists from Eindhoven University in the Netherlands have succeeded in culturing pork in a petri dish. Researchers extracted cells from the muscle of a live pig, then incubated them in a nutrient-rich solution, creating a sticky tissue that's being described as a "soggy form of pork."

There are still challenges to overcome - like how to achieve a firm consistency - but scientists believe an in-vitro meat breakthrough will happen and processed meat products could be manufactured from lab meat in as little as five years.

Cultured meat has the potential to reduce billions of tons of greenhouse gases emitted every year by farm animals. PETA even acknowledged, "If meat is no longer a piece of a dead animal, there's no ethical objection." But I disagree. In addition to blurring the lines between natural and artificial, something like cultured pork would complicate the ethics of eating meat, complicate vegetarianism, and create even more meat labeling problems. Would you buy a beaker-bred burger?

Does Raw Meat Gross You Out?

YumSugar — Thu, 17 Sep 2009 06:50:00 -0700

A fellow Sugar staffer recently shared stories about her raw meat woes. She can't look at - or touch - raw meat without getting grossed out and feeling nauseated. In particular, skin-on chicken makes her skin crawl, and the juice from red meat leaves her queasy. This got me to wondering: how many of you feel the same way?

Make a Meat Cake

YumSugar — Mon, 02 Apr 2007 10:56:22 -0700

I love cake and I love meat, so in theory I should love this meat cake. However something tells me it looks better than it actually tastes. What looks like a gorgeous traditional layer cake with a T-bone steak drawn on it is actually a cake made from meat. That's right, real meat. This three layer cake is made from ground beef, Worcestershire sauce with brown sugar & ketchup, and mashed potatoes. Pretty much, it's like a beautiful three-layer meatloaf. If you've ever fancied making one (and apparently there are enough people who have made meat cakes, that there's now an entire meat cake gallery), then you should definitely check out these step by step instructions for creating your own meat cake. Something tells me every single one of you knows someone who would go crazy for this cake.

Source: Make

How to Tell When Lunch Meats Are Bad

partysugar — Fri, 03 Apr 2009 08:00:05 -0700

The other day DearSugar dragged me to the kitchen and asked me to inspect her sliced deli turkey. It had been sitting in the fridge for more than a couple of days and she wasn't sure if the turkey was still edible or not. I explained that there are several ways to tell when cold cuts have gone bad:

Start by looking at the sell by date. All lunch meats (whether they are prepackaged or fresh cut from the deli) have a sell by date. It's best to consume the meat within seven to 10 days after the sell by date.
Generally speaking, once it's been opened, eat within three to five days.
If the meat is extremely slimy with a film on the outside, throw it away.
Any odd or off smells of vinegar, ammonia, or yeast mean it's time to throw the turkey, pastrami, or ham out.
This goes without saying, but if there's any mold or growths on the meat or package, dispose of it immediately.

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Get Your Own Sweet Meat

YumSugar — Wed, 07 May 2008 08:00:51 -0700

There's something really fun about having a pillow shaped like a huge hambone. This is thinking of the folks behind Sweet Meats, an online pillow creator and retailer. Their sweet meats are available in several different types - including hambone, porky chop, and racka ribs - and they even sell instructions on how to make your own. Personally I'm a big fan of the t-shirt. What meat lover wouldn't want a cute pink tee with the words "Meat is Sweet" ($14.99) emblazoned on it?

This year I saw their booth at Maker Faire, and while it wasn't the first time I'd seen them, I wanted to make sure you got to see them too.

So tell me, would you bring sweet meat into your home?

Do You Enjoy Eating Meat Caveman-Style?

YumSugar — Fri, 18 Sep 2009 11:45:15 -0700

During the Sparks, NV, Best in the West Nugget Rib Cook-Off, I had a Flintstonian moment while eating an oversized beef rib. Although I enjoy biting into meat right off the bone (smoked turkey leg, I'm looking at you!), a co-worker told me should would have been disgusted by gnawing at any kind of bone, let alone a giant one. How about you?

Meat Accessories: Love It or Hate It?

partysugar — Sat, 06 Oct 2007 01:03:33 -0700

I'm a meat lover, I love meat in all of its delicious forms. I even enjoy slicing fresh ham from a cured pig leg. However, I like to keep my meat in the kitchen and don't know what to think about these meat inspired accessories. A business card holder that resembles raw kobe beef? A scarf that looks like bacon? On one hand they make me laugh, but on the other hand they kind of gross me out. I think these would be great gag gifts for my vegetarian friends. What do you think? Are you into these meat accessories?