Latest / The MeatEater Podcast
Ep. 227: Red Cutter
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…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.