4.9 • 37.5K Ratings
🗓️ 29 June 2020
⏱️ 113 minutes
🧾️ Download transcript
Steven Rinella talks with meat scientist Dr. Chris Calkins, Spencer Neuharth, Corinne Schneider, and Phil Taylor.
Topics discussed: debunking meat myths; how stress affects the flavor of meat; myoglobin and hemoglobin; why you shouldn't cut into an animal before rigor mortis is complete; muscle is muscle; Steve's insistence on saying "red cutter," when it's actually dark cutter; the benefits of electrocuting meat; to bleed or not to bleed; muscle is 75% water; why you should keep the bones attached; does hanging help?; a certain antiquated way of slaughtering turkeys; why you should wait before freezing; the seven distinct meats in a snapping turtle and PhD. dissertation ideas; what marbling is; the time when Steve ate a sliver of 18-month-aged aoudad that tasted like blue cheese; black fuzzy mold is bad; and more.
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0:00.0 | This is the meat eater podcast coming at you shirtless severely bugged bitten in my case |
0:14.8 | underwear list. |
0:15.8 | You can't predict anything. |
0:20.4 | Presented by ONX Hunt creators of the most comprehensive digital mapping system for |
0:25.1 | hunters download the hunt app from the iTunes or Google Play store nor you stand with |
0:30.7 | ONX. |
0:35.2 | Alright everyone we're joined today by our first ever should done this a long time ago our |
0:41.8 | first ever genuine meat scientist Chris callkins. |
0:50.2 | Do you go by is that right meat scientist is that cool to say? |
0:53.2 | Absolutely that's the right way to do it. |
0:56.2 | Let me test your knowledge find out if you're legit do you know what a Warner I think |
1:01.2 | it's called a Warner. |
1:03.9 | Bruntler shear force test is. |
1:06.6 | Well it's a Warner Bratzler. |
1:09.9 | Ken Warner and Lyman Bratzler decades ago created an objective tinder machine and it was |
1:22.3 | that shear force machine you're referring to. |
1:27.0 | So you passed but let me ask you this question how many holes does that thing punch into |
1:32.5 | the stake? |
1:35.2 | That's it's up to the operator but typically we would expect to get six cores from a regular |
1:42.8 | beef steak for example in smaller animals you have to get by with fewer cores and more |
1:49.3 | stakes. |
1:50.3 | Okay good we'll proceed now now I have faith that Karen found us the right meat scientist. |
... |
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