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it was like a big mouthful of ‘Murica/Freedom

After customers started requesting it, Arby's started selling an off-menu item called the Meat Mountain. It costs $10, and has some of every meat Arby's sells. Naturally, pictures are popping up on twitter. Hungry?
posted by Curious Artificer on Aug 26, 2014 - 121 comments

New research: Reduce your carbon footprint by reducing meat consumption

An Oxford University study of over 50,000 participants, published this month in the open-access, peer-reviewed journal Climatic Change: Dietary greenhouse gas emissions in meat-eaters are twice as high as those in vegans.
posted by paleyellowwithorange on Jul 18, 2014 - 144 comments

Meatfilter

Meat Atlas: facts and figures about the animals we eat
posted by Gyan on May 14, 2014 - 29 comments

On Engastration

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
posted by The Whelk on Apr 5, 2014 - 70 comments

plant sex in silico

Monsanto Is Going Organic in a Quest for the Perfect Veggie - "The lettuce, peppers, and broccoli—plus a melon and an onion, with a watermelon soon to follow—aren't genetically modified at all. Monsanto created all these veggies using good old-fashioned crossbreeding, the same technology that farmers have been using to optimize crops for millennia. That doesn't mean they are low tech, exactly. Stark's division is drawing on Monsanto's accumulated scientific know-how to create vegetables that have all the advantages of genetically modified organisms without any of the Frankenfoods ick factor." [more inside]
posted by kliuless on Mar 8, 2014 - 52 comments

These are very calm pigs, and that’s the way we want them to be.

Danish Crown is the world's largest exporter of pork, killing approximately 100,000 pigs a week to cater to the growing global demand for meat. Alastair Philip Wiper visited the company's abattoir in Horsens to capture a behind-the-scenes look at the entire process, starting at the pens where the pigs arrive and moving through the spaces where the animals are slaughtered, butchered and packaged for sale.
posted by timshel on Jan 23, 2014 - 40 comments

Allez Cuisine!

"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
posted by zarq on Dec 22, 2013 - 152 comments

My anchovy of Lannister

Though humans often liken themselves to top predators such as lions, a new study (paywalled) used FAO data to calculate the human trophic level (HTL), i.e. the position of Homo sapiens in the food chain, and found that humans are actually on a par with anchovies and pigs with an average trophic level of 2.21 (vs 1 for plants to 5.5 for bears and orcas). Values vary by country, from 2.04 in the 97% plant-eating Burundi to 2.57 in the 50% fish-loving Iceland. As meat consumption is growing in countries like India and China, mankind is globally becoming more carnivorous and has been improving its trophic level by 3% since 1961. [more inside]
posted by elgilito on Dec 5, 2013 - 31 comments

No brain! No suffering!

First lab-grown beef burger cooked, eaten. Science triumphs again!
posted by 256 on Aug 5, 2013 - 175 comments

Frozen seared steak

OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
posted by AceRock on Apr 13, 2013 - 31 comments

"It Tastes Like Steak"

"Steak is the defining mouthful of our time" (A.A. Gill, for Vanity Fair)
posted by box on Apr 11, 2013 - 102 comments

Animal Carcasses

Animal Carcass sculptures made out of old clothes, by Tamara Kostianovsky.
posted by Greg Nog on Feb 4, 2013 - 4 comments

Go Team Parasite!

As if ticks weren't awful/awesome enough already, the Lone Star Tick (Amblyomma americanum) has been shown to transmit an allergy to meat in humans. [more inside]
posted by wormwood23 on Nov 21, 2012 - 34 comments

Killing Bill and Lou

Two oxen are slated for slaughter at Green Mountain College (VT). The Oxen, named Bill and Lou, have worked for 11 years on the rural campus. Now Lou is injured and, consistent with college policy, both are scheduled for slaughter to provide hamburger for the student dining hall. This has provoked much discussion, including editorials and opinions from many sources. Many of the students, even vegetarians, support the decision.
posted by Michael_H on Oct 23, 2012 - 69 comments

Mmm, tastes like chicken

It might still be September, but signs of halloween are already in the air. Or, rather, at the butcher's.
posted by overhauser on Sep 30, 2012 - 27 comments

Play With Your Food

A Collector's Weekly article on 19th Century butcher shop playsets. [more inside]
posted by zamboni on Aug 14, 2012 - 12 comments

"Looks, feels, tastes, and acts like meat."

Beyond Meat™. Fake chicken meat so good it will freak you out.
posted by xowie on Aug 1, 2012 - 239 comments

The American Diet in One Chart

The American Diet in One Chart: "American eaters have gotten a windfall from the the era of cheap meat that dawned in the early '80s. Meat prices tumbled as small farms shuttered, to be replaced by massive factory-scale farms that stuffed animals with cheap, subsidized corn and soy and kept them alive and growing to slaughter weight with daily doses of antibiotics. ... Consumers put some of the savings into eating more meat, and shifted some out of the savings out of food purchases altogether ... But what what they mostly did was shift cash that once went to meat into processed food."
posted by mrgrimm on Jun 14, 2012 - 93 comments

"It's OK to eat cooked meat that's been glued."

What's inside your filet minion could kill you. -- Well, it probably won't, but would you order that $15 steak if you knew it was restructured out of glued-together stew meat?
posted by empath on May 1, 2012 - 85 comments

Ethical Meat?

Is it Ethical to eat meat? (SLNYT) The NYT Ethicist asked reader to submit essays making an ethical case for eating meat. Here are the top six along with the results of the reader poll.
posted by Michael_H on Apr 26, 2012 - 163 comments

You know what every kitchen needs? A Bloonderbooss or a Boomashootn, and Swedish Chef shows us why.

The Swedish Chef (Muppet Wiki) is the incomprehensible preparer of foodstuffs for The Muppet Show. A rather literal variation of the Live-Hand Muppet concept, the Swedish Chef is a humanoid character, with human hands rather than gloves. An annotated list of every televised appearance of the Swedish Chef is after the fold... Børk! Børk! Børk! [Click here to view the thread translated fully into Mock Swedish] [more inside]
posted by Blasdelb on Mar 16, 2012 - 45 comments

Lab-grown Meat

"In the beginning it will taste bland," says Professor Post. [more inside]
posted by longsleeves on Feb 20, 2012 - 60 comments

We're eating less meat. Why?

We're Eating Less Meat. Why? by Mark Bittman (via Ta-Nehesi Coates)
posted by flex on Jan 13, 2012 - 151 comments

Food reporting from the Stephen Bloom School of Journalism

In a first-person tale of woe, a beleaguered New Yorker stranded in the Land of Lard related his struggle to find adequate vegetarian options [NYT link, featuring obligatory pic of sullen, obese Midwesterners]. Reactions came swiftly, albeit indirectly [also NYT] since, curiously, the article itself lacks a comment section. Best comment: the one touting the multiple and tasty options, including veggie dogs and veggie chili on coney dogs, at the dive bar just across the street from the KC Star. Despite an apparent unfamiliarity with such staples as grilled cheese sandwiches, the cub reporter's failure probably won't keep him down for long. [more inside]
posted by Madamina on Jan 11, 2012 - 99 comments

Meat Stuffed in Dough

All across the world you'll find different varieties of dumplings. However, starting in Eastern Europe and spreading across central Asia and into northeast Asia, you'll find a remarkably similar variety featuring a thin skin and a meat filling. Variants can be found all the way from Poland (Pieorgies) to Korea (Mandu), a distance of nearly 5,000 miles (more than 7,500 km). [more inside]
posted by Deathalicious on Dec 19, 2011 - 64 comments

Lost Episode of "Cosmos" Found

A never-aired fourteenth episode of Carl Sagan's groundbreaking PBS show Cosmos has been discovered, detailing the one of the strangest planets yet discovered. (SLYT)
posted by murphy slaw on Dec 1, 2011 - 24 comments

A modest proposal

A revolutionary new food supply, announced by author Mykle Hansen. [more inside]
posted by msalt on Nov 23, 2011 - 9 comments

I eat roadkill

I eat roadkill. Meet Jonathan McGowan, who has spent 30 years eating only roadkill. The conservationist makes owl curries and rat stir fries because he doesn't like the way farmed animals are treated.
posted by nevercalm on Oct 18, 2011 - 74 comments

Nothing gets this girl excited like a good meat sale!

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

"He also notes that the burgers are extremely low in fat."

Poop burger. [more inside]
posted by flex on Jun 16, 2011 - 215 comments

"We are under more of a moral obligation to try very very very hard to develop compassion and mercy and empathy."

‘A Frightening Time in America’: An Interview With David Foster Wallace
posted by timshel on Jun 13, 2011 - 50 comments

Safe for work

Barbecue (or barbeque) Porn. (SFW) And on flickr. (Sorry about that: Myself, I’m been a vegetarian for over 41 years, so this is not for me)
posted by growabrain on Mar 2, 2011 - 30 comments

I worry what you just heard was: give me a lot of bacon and eggs. What I said was: give me _all_ the bacon and eggs you have.

Cats That Look Like Ron Swanson. [more inside]
posted by kmz on Feb 25, 2011 - 43 comments

Didn't this used to be called gravy?

MeatWater. Interview. Video.
posted by unSane on Jan 26, 2011 - 18 comments

At least your boss isn't a cow...

It's Friday, which means it's time for some meat eating, surfing, burger flipping fun. (flash)
posted by aspo on Dec 17, 2010 - 8 comments

Black & White Food Porn in Colors

Choosing Beef With Jack O'Shea, Making Pfannkuchen (a sweet yeast dough fried in oil) with Lars Siebert at the oldest bakery in Berlin, Mannfred Otte baking Apple strudel and 6 similar culinary videos from The Department of the 4th Dimension studio . Also, Making Espresso in Venice, (CA). Other tasty topics at 'Perfunkt' with support from Emil Rathenau
posted by growabrain on Dec 9, 2010 - 11 comments

Pigs to the slaughter

Your future food being kicked, stamped on and inappropriately stunned. "Sickening" footage of British slaughterhouses captured by animal welfare charity Animal Aid may lead to CCTV footage being installed in all British abattoirs. Via The Guardian.
posted by londonmark on Oct 8, 2010 - 58 comments

Are you a cafeteria American?

She read from notes, stumbling occasionally, and did not so much lean on her metaphors as wrestle them to the floor and grind them underfoot; but they loved it anyway - all 15 minutes of it. She attacked everyone from the president on down, demanded stricter standards for America's service personnel, espoused an aggressive red-meat constitutionalism, and proposed a new policy which she summed up as "if you don't like it - go home." The 2,000-strong crowd cheered wildly as she literally howled her frustration before leading them, fists pumping, in an anti-incumbent chant of "Go home!" A strange mix of patriotism and petulance, it was a rough kind of stump speech that hadn't been tested in a focus group or tried out on a campaign aide, and which was delivered with complete disregard for how it might play in the media. Witness the startling political debut of Stefani Joanne Angelina Germanotta, American citizen.
posted by anigbrowl on Sep 20, 2010 - 115 comments

Tastes like convenience

Although Americans' appetite for local, grass-fed beef is growing, regional livestock farmers face a nagging problem: a shortage of slaughterhouses. Now some of them are turning to mobile operations to butcher their animals on their own farms. Mobile slaughter units feed the local food movement
posted by twoleftfeet on Aug 19, 2010 - 63 comments

Moo.

"You know that moment when you are at your favourite restaurant and you bite into a juicy steak? Well, we create those steaks by sharing the wine with the cattle." So says the mission statement for Sezmu Meats. You've probably heard of Kobe beef which according to popular belief is fed one beer per day, massaged with sake daily, brushed to set their fur, and fed on grain fodder. "The cattle at Semu Meats are raised in the beautiful Okanagan Valley located in British Columbia, Canada. They enjoy a diet of grass until they reach a desirable size at which point their diet matures. Then they are fed a proprietary blend of grains with a cow sized glass of red BC wine every day until production. A cow sized glass is well over a bottle of wine! Then the beef is dry aged for 21 days to achieve maximum flavour." Check out their blog: Okanagan Daily Special to view some pictures that compare beef fed without wine and those with.
posted by Fizz on Aug 18, 2010 - 47 comments

9 million pounds of flying meat

17 Atlantic states want to capture alive then kill and and bury 450 000 Canada Geese. Norman Spinrad says that it's a lot of meat so we should eat them.
posted by bru on Jul 24, 2010 - 164 comments

You win friends with salad.

A new study suggests that you will gain more weight if you eat meat, even if you eat the same amount of calories as someone who eats less meat. It might be a good idea to cancel that meat party. [more inside]
posted by furiousxgeorge on Jul 22, 2010 - 99 comments

Burnt to a crisp, or bloody as hell?

A history of well-done meat in America. "I prefer my meat cooked through, gray, no trace of pink. Shoe leather? To me that signifies 'food safety.' Mine is the hockey-puck, the charcoal, the hunk of tuna that is still on the grill. Gourmands consider well-done timid, even cranky. It's the gradation of people who don't really like to eat."
posted by mr_crash_davis mark II: Jazz Odyssey on Jun 17, 2010 - 162 comments

Lettuce overlook this and pack ramen

American Meat Is Even Grosser Than You Thought In the focus on E. coli and salmonella, meat contaminated by heavy metals, veterinary drugs and pesticides has been slipping through the bureaucratic cracks. PDF report from USDA via. Pesticides previously and more.
posted by infini on May 1, 2010 - 89 comments

Butchery is the new black; butchers are the new rock stars.

Forget about cupcakes, meat's the thing. Somehow chopping up animals has worked its way into the hipster mainstream, creating a nexus of locavorism, animal protection, and transgression.
posted by mneekadon on Mar 11, 2010 - 64 comments

Screaming is the Message

Japan: It's not funny anymore
posted by anotherpanacea on Mar 7, 2010 - 198 comments

Ways of Killing

If you've got a live animal that you want to eat, you will need to kill it. Here's some people sharing ways to get the task done. Killing and dressing a chicken. Shooting and butchering a pig. A goat is slaughtered. Time.com on killing and roasting a goat.
posted by longsleeves on Feb 3, 2010 - 72 comments

PaleoHipsters of New York

The New Age Cavemen and the City: "The caveman lifestyle in New York was once a solitary pursuit. But Mr. Durant, who looks like a cheerful Jim Morrison, with shoulder-length curly hair, has emerged over the last year as a chieftain of sorts among 10 or so other cavemen." - Joseph Goldstein, writing in The New York Times. [more inside]
posted by fourcheesemac on Jan 10, 2010 - 127 comments

Eight Ways In-Vitro Meat Will Change Our Lives

Eight Ways In-Vitro Meat Will Change Our Lives
posted by jason's_planet on Dec 9, 2009 - 116 comments

It's THE DELICIOUS.

SCIENTISTS have grown meat in the laboratory for the first time. [more inside]
posted by kliuless on Nov 30, 2009 - 94 comments

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