S2-E04: The Meat Haul Continues

Beyond Meat: The MeatEater Muskibou

As hunters, we put a lot of effort into honoring the animals we kill by making trophy meals out of them. But you can take that respect for your quarry to the next level by utilizing more than just an animal’s meat. Mounting antlers or a turkey fan on the wall looks great but fur, feathers, hide, bones, claws, and teeth from small and big game can all be used to make something useful. Whether it’s a turkey wingbone call, a beaver pelt hat, deer...

The Science of Aging Meat

There is a phenomenon that frequently occurs in the world of gastronomy in which food that was once considered lowly, crude, or simple is transformed into the prized fare of the rich and well-heeled. What was once referred to as "peasant" food often finds itself, many centuries later, on the tasting menus of the world's best restaurants. Aged meat is one of those wild, ancient foods that has seen a meteoric rise in demand and price in the last...

Ep. 086: The Meat Tree, Part 1

Afognak Island, AK- Steven Rinella talks with Remi Warren, Dirt Myth, Ridge Pounder, Pat O'Connel, and Janis Putelis of the MeatEater crew.Subjects Discussed: The sprawling distribution of Ursus arctos; binomial nomenclature, the Linnaean classification system, and the finer details of brown bear taxonomy; Seward's Folly; how elk got to Alaska; bad mofos; a little bit of elk taxonomy; the shittiness of Afognak; quartering an elk in the water...