Filet mignon served in restaurants is often, in fact, an agglomeration of scraps of lesser beef, welded together with Meat Glue. [ABC]
Terje took powder and dusted it liberally over the meat pieces. The coated stew meat then went into a circular tin to give it a nice, round filet mignon shape. He was also able to make a New York strip out of thin cuts of round steak. Adding water makes a soupy glaze, and an easier way to coat the meat.The final steps were to seal the meat in a vacuum bag, adding some pressure to the bond, and then it was off to the fridge to set overnight. Twenty-four hours later, the humble $4-a-pound stew meat now looks like a $25-a-pound prime filet.
Delicious. Read the rest
Timothy Pachirat, Assistant Professor of Politics at The New School for Social Research and the author of Every Twelve Seconds, is not the first to see industrialized violence and political analogues in the slaughterhouse. But rather than write an exposé, he took a job at one to see how it works from the perspective of those who work there. I interviewed him about his experiences on the kill floor. Read the rest
You see that whitish stuff in the petri dish? That, my dears, is lab-grown meat. Meat made without all the physical, environmental, and ethical mess that goes along with raising actual animals for food.
The little tabs on either end of each piece of meat are Velcro, used to stretch and "exercise" the muscle cells that make up this lab meat. (Some earlier attempts at growing meat in the lab failed because, without exercise, muscle tissue isn't something that's particularly palatable.) It's white because there's no blood running through it. And, to create food, you'd have to combine this single layer of muscle tissue with thousands of other layers of muscle and lab-grown fat.
Dutch biologist Mark Post, the man behind the meat, thinks that he can build the world's first lab-grown burger within a year for a cost of $345,000.
You can read the full story in an article by Reuters' Kate Kelland
Image: Francois Lenoir / Reuters
Image: Francois Lenoir / ReutersRead the rest
What's a Hack-B-Q? Think free B-B-Q with the added bonus of getting to share knowledge with TXRX Members who have expertise in exciting DIY technology projects. And that's just for starters: There are tons of exciting projects in progress and members with expertise in chemistry, electrical engineering, biology, physics, programming, mechanical engineering, and many others, all of whom are interested in sharing that knowledge for the benefit of the community. Oh yeah, and did we mention FREE TI LaunchPad Dev Kits? (while supplies last)Tx/Rx Labs (Thanks, Rtavk!) Read the rest
My physiotherapist has a funny habit of pointing to bits of my back and going, "Right, I'd like you to think about flexing this part right here under your left sirloin." Funnily enough, this turns out to be a pretty good way to align my conscious will with my prioperception.
(Love this. Penfold, can you drop me an email please? I'd love to talk further with you about the possibilities for the design, but you didn't put your email in the submission.)
IPhone frenzy in the mini-sausages 'maekseubong' a special (via Kottke) Previously:Soviet-era Estonian meat commercial - Boing Boing Scientists invent "meat spaghetti" to trick kids - Boing Boing Victoria Reynolds's meat paintings - Boing Boing Famous Chinese meat-product buns called "Dog would ignore it ... Read the rest
A new slideshow on Treehugger takes you inside a hipster/foodie hog butchery workshop, via photos of dead pig parts that are not nearly as front-page friendly as the one posted above. The goal: Understanding where the meat you buy comes from and what the process of turning animal into meat looks like—at least, in the traditional one-guy-with-a-knife sense. It's an interesting bit of DIY food production + often-ignored reality, and I'm reminded of some favorite scenes from Little House in the Big Woods (head cheese! bladder balloon!).
The story also contains a link to a fascinating side article on 5 Things To Do With Leftover Bacon Fat—which involves both bourbon, and cookies. How could it be wrong?Read the rest