Dried beef, sometimes called chipped beef, is a versatile cured and dried meat product that can be used in many dishes. While you can buy it pre-packaged, making your own homemade dried beef is deeply satisfying and allows you to control the ingredients. In this comprehensive guide, I’ll take you through the basic process of … Read more
Tendon is a type of meat that is gaining popularity among foodies and health enthusiasts alike. The problem is that many people are afraid to try it because they think it won’t be easy to digest. Today, we’re going to talk about the science behind tendon digestion and find out if it’s easy or not. … Read more
Bacon It’s the sizzling slice of salty, smoky heaven that can turn any dish into a mouthwatering masterpiece. But when you grab a pack of bacon off the shelf, do you ever wonder where that tasty treat hails from? Specifically, does Hormel bacon come from China? It’s a question that has been sizzling on the … Read more
With its bold flavors and sponsorship of extreme sports, Matador Beef Jerky has carved out a niche market amongst thrill-seeking millennials. But who actually owns this edgy meat snack brand? In this article, we’ll peel back the layers and get to the core of Matador Beef Jerky’s ownership. Jack Link’s is the Parent Company Matador … Read more
Venison is a lean, healthy meat that’s growing in popularity. But on its own, it can be a bit dry and gamey for some palettes. That’s why many hunters and venison enthusiasts like to mix in pork fat when grinding venison for burgers, meatballs, sausage and more. The added fat provides moisture, richness and heightens … Read more
Chinese takeout menus always have Chinese Boneless Spare Ribs, along with Egg Rolls and Fried Chicken Wings. Sour and sweet, they are roasted in the oven and brushed with honey or maltose. They taste best on top of your favorite fried rice. People like boneless ribs because they are cheaper and you don’t have to … Read more
1Food and Feed Safety Research Unit, Agricultural Research Service, U. S. Department of Agriculture, College Station, TX 77845-4988, USA; vog. adsu@nosredna. nibor (R. C. A. ); vog. adsu@tebsin. divad (D. J. N. )Find articles by. 2Texas A&M University, College of Veterinary Medicine and Biosciences, Department of Veterinary Integrative Biosciences umat. mvc@namroNKFind articles by. 1Food and … Read more
When I was a kid, they would put the beef strips that had been marinated on welded wire and leave them in the sun to dry. If you cut these too thick, they were chewy, but if you pounded them thin enough, they were sweet and crunchy when they were fried. But the beef tapa … Read more
As a Costco shopper and organic food buyer, I used to assume their organic beef was 100% grass-fed. But on a recent trip, I noticed some confusing labeling that made me question this Phrases like “grass-finished” and “grain-finished” appeared on different organic beef packages. This led me to dig deeper into Costco’s organic beef sourcing. … Read more
Shrimp is a popular seafood that can be cooked in a variety of ways, from grilling to sautéing. But have you ever noticed that when you wash shrimp, it foams up like soap?. It might seem strange, but this happens because many shrimp are treated with chemicals before they get to your plate. Chemicals like … Read more