(Part 2) Top products from r/meat
We found 23 product mentions on r/meat. We ranked the 43 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
21. Marshalls Creek Kosher Spices, (st07), SEASONED MEAT TENDERIZER NO SALT 11 oz
Sentiment score: 0
Number of reviews: 1
Marshalls Creek Spices buys in small quantities and packs weekly providing the freshest spices possible. Fresher spices means more flavor and a longer shelf life.No Fillers - No MSGAll Natural & KosherOur Store On Amazon. Copy & Paste https://www.amazon.com/stores/page/78253499-C1B3-4400-8F47-54B4E4...
22. Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
Sentiment score: 1
Number of reviews: 1
Cook s Illustrated
23. Salumi: The Craft of Italian Dry Curing
Sentiment score: 1
Number of reviews: 1
W W Norton Company
26. Pork and Sons
Sentiment score: 1
Number of reviews: 1
Used Book in Good Condition
27. Nose to Tail Eating : A Kind of British Cooking
Sentiment score: 1
Number of reviews: 1
Bloomsbury Publishing
28. Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Sentiment score: 0
Number of reviews: 1
HuntingIllustrated guide for butcheringSlaughteringsalting, smoking and preserving meatbutchering
29. Seven Fires: Grilling the Argentine Way
Sentiment score: 1
Number of reviews: 1
Seven Fires Grilling the Argentine Way
30. The River Cottage Meat Book: [A Cookbook]
Sentiment score: 1
Number of reviews: 1
Ten Speed Press
31. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Sentiment score: 0
Number of reviews: 1
32. Victorinox Swiss Army Cutlery Fibrox Pro Curved Cimeter Knife, Granton Edge, 10-Inch
Sentiment score: 1
Number of reviews: 1
LARGE & SMALL BUTCHER TASKS. An excellent choice for butcher work, this cimeter knife was made to break down or slice large pieces of meat. Crafted with high carbon stainless steel, this knife is conical ground and ice tempered for long-lasting sharpness.GRANTON EDGE. Made with a Granton edge, this ...
33. KitchenAid FGA Food Grinder Attachment
Sentiment score: 1
Number of reviews: 1
Powered by your KitchenAid Stand Mixer. Fits all Household KitchenAid Stand Mixers. (Grinder not included)Fine Plate to grind meats and dried breads.Coarse Plate to grind firm fruits, vegetables and cheeses.Grinder attachment greatly expands a stand mixer's flexiblityIdeal for grinding meats, gratin...
34. Misto Brushed Aluminum Oil Sprayer - 5061116
Sentiment score: 0
Number of reviews: 1
Misto is a reusable oil spray and mister bottle that gives you the convenience and health benefits of typical aerosol sprayers but in a more healthy, economical and environmental wayFill Misto with your favorite oils, Vinegars, Lemon and Lime Juice, Sherry, or Marsala Wine; Great for Dressing Salads...
35. Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black
Sentiment score: 0
Number of reviews: 1
Foundry seasoned, ready to use upon purchaseUse on all cooking surfaces, grills and campfiresOven safeSauté, sear, fry, bake and stir fry to heart's contentMade in the USA
36. Victorinox Fibrox Pro Chef's Knife, 8-Inch
Sentiment score: 1
Number of reviews: 1
For home chefs & professionals. This Fibro Pro chef's knife has been the top choice of both home chefs and professionals alike. Expertly crafted with a tapered stainless steel edge that cuts with ease and efficiency.Fit for all tasks. Designed to handle kitchen tasks both big and small, This durable...
37. Victorinox Swiss Army Cutlery Fibrox Pro Curved Cimeter Knife, 14-Inch
Sentiment score: 1
Number of reviews: 1
LARGE & SMALL BUTCHER TASKS. An excellent choice for butcher work, this cimeter knife was made to break down or slice large pieces of meat. Crafted with high carbon stainless steel, this knife is conical ground and ice tempered for long-lasting sharpness.CURVED EDGE. Made with a curved edge, this kn...
38. LEM Products 5 Pound Stainless Steel Vertical Sausage Stuffer
Sentiment score: 1
Number of reviews: 1
Stainless steel base; Two clamps to conveniently secure during useAll metal gearsCylinder designed to be removed for filling and cleaningPlastic piston has handy air-release valveThree stuffing tubes: 1/2", 3/4" and 1"; Each with a 1 9/16" base
39. F. Dick - 10" Breaking Knife, Hollow Ground, Kullenschliff
Sentiment score: 1
Number of reviews: 1
10" Breaking knifeHigh Carbon-No StainERGOgripMade in GermanyNSF
40. Jaccard 200348 48-Blade Meat Tenderizer, Original Super 3 Meat Tenderizer, 1.50 x 4.00 x 5.75 Inches, White
Sentiment score: 1
Number of reviews: 1
Original Hand Held Meat Tenderizer: Reduces cooking time by up to 40% and provides pathway for marinades to be absorbed deeper into the meat and increasing absorption by up to 600%. It is ideal for both professional chefs and home cooking enthusiasts.Commercial Meat Tenderizer: The meat tenderizer h...
Welp, before I finished reading your post I was going to suggest The Food Lab--it really is a great book for understanding why something should be cooked in a certain way, and not just how. I have a copy, so if you had questions I supposed I'd be happy to answer to the best of my ability.
Aside from that, Cook's Illustrated's The Meat Book would be my other recommendation. Cooks Illustrated also does a fantastic job of explaining why recipes work, so you can adapt them or apply the techniques you've learned to different dishes.
Lastly:
>please be gentle
That's Rule #1.
Hi op, this was one of Anthony Bourdain's favourite cookbooks by one of his favourite cooks-if you've not read it I'd suggest that it's right up your alley.
Nose to Tail Eating: A Kind of British Cooking https://www.amazon.co.uk/dp/0747572577/ref=cm_sw_r_cp_tai_k0.xCbC4CVBKA
I love his 'trotter gear' It's a rich & flavourful stock-type substance, highly versatile & hugely delicious.
http://wellhungfood.com/home/recipes/trotter-gear-recipe/
The Meat Buyers Guide is a good resource.
I also enjoyed The Butcher's Guide as a general introduction to the business.
I recently attended a workshop by master butcher Kari Underly and her book looks pretty awesome although I don't own a copy.
Not exactly butcher books, but I really love Charcuterie by Michael Ruhlman and Seven Fires by Francis Mallmann. Those two books literally changed my life by inspiring me to re-evaluate what I wanted to achieve as a professional cook.
Not OP, but from the picture it looks like this one: Victorinox Fibrox. They're not high-end, but are good, cheap knives, with a rubberized grip that makes them not slippery.
It`s actually called a (s)cimitar. I have a 10' scimitar from Messermeister that has better feel in hand for me due to the slightly exaggerated finger guard. If you are thinking of a breaking blade, you probably would think more about a butcher knife.
If you truly are interested in doing charcuterie right you need to do the butchering yourself. American butchers use bandsaws. Italian traditional butchers use a knife and gravity (Seam Butchery).
http://www.youtube.com/watch?v=rVJXIF8SiJI
http://www.amazon.com/Salumi-Craft-Italian-Dry-Curing/dp/0393068595/ref=sr_1_1?s=books&ie=UTF8&qid=1394151271&sr=1-1&keywords=salami
https://www.facebook.com/groups/thesaltcuredpig/
Good on ya. Not sure this needs a posh garnish, but carry on nonetheless.
Once you start making sausages every month, an LEM 5# stuffer is a good investment, along with a decent electric grinder.
This? Granton recommended? Advantage of that vs a slicer?
What's your budget? The kitchen aid grinder attachment is your best option. A hand crank grinder might be less, but not by much...
Jaccard a thin piece and make chicken fried steak on a bed of mash potatoes and gravy. Mmmm. Cheap and delicious.
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https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6
Save your money! Dick Breaking Knife
Also The River Cottage Meat Book although it is extra British, I consider it to be an essential read. Also, Pork & Sons is my favorite meat subject.
The Basics of Butchering Livestock and Game. - Mettler
Extremely practical, easy to follow.
https://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X
The description is a little far-fetched (or at least inaccurate). Being that it's almost 20 years old, it doesn't go into organic and grass-fed much, if at all. So don't buy it for that.
EDIT: You can see the table of Contents at the Amazon link. That may be a little deceptive, too. It's probably 3/4's recipes and 1/4th advice/information. But the recipes are matched with the subject/cuts being discussed and give you a a good idea of how to cook (and how not to) most cuts. Wich is most of what you need to know. You don't have to follow recipes (I never do), but pay attention to the techniques rather than the ingredients in the recipes.
Use a Misto. You can use whatever oil you like, so even infused olive oils are a possibility. It uses a simple pump to pressurize. I have four for my choices.
They have those grill pans. Only $20
I kinda want one now.