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JEI heard there’s a ‘big game’ coming up, where we may wanna be eating wings?! For the crispiest wings add 1/2 tsp per lb of wings.
#meatsciencemonday #crispy #wingrecipe
@jesspryles
#Meatsciencemonday
Dünyanın dört bir yanından insanlardan Meatsciencemonday hakkında Reels videosu izle.
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JETime for today’s #meatsciencemonday class y’all! In today’s lesson, we’re gonna cover how to pick the best ribeye steak. Lemme know: which other steaks do you want to learn about!?
#Ribeye #Steak
@jesspryles
200.7K
JEYou’re not paying more. You’re just choosing smarter. #meatsciencemonday #howtochoosesteak #topsirloin
@jesspryles
548.9K
JESometimes this freaks people out- it can be really confusing to know when something is safe to eat, and when Meat is just acting normally. In this case, this steak is good to go! I usually recommend you use your sense of smell rather than judge by color.
#MeatScienceMonday #Steak #Myoglobin
@jesspryles
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JEIt’s #meatsciencemonday y’all! Today we tackle the topic of steak lubrication: to add oil, or not to add oil. That is the question.
#steak #justkeepflipping
@jesspryles
247.3K
JE#meatsciencemonday- DRY AGING! In case you’re wondering, yes, you do need to cut away the brown bits- they don’t taste very good at all. I let this one go a little too long so y’all could see how tender it gets, but as you can also see, the actual edible steak is v small from loss and shrinkage!
#dryaging #steak
@jesspryles
75.8K
JEWelcome to another #meatsciencemonday where we once again delve into the murky depths to demonstrate that meat is naturally red.
Meat gets its color from a protein called myoglobin. And while there are things you can do to extend and hold this natural color, the color STILL comes from within. And it’s definitely not from dipping it in blood.
What else do you wanna see busted?
#meatcolor #steakscience
@jesspryles
45.2K
_DIt’s freezer stocking season!! 🦌🦃
Frozen turkeys start showing up everywhere right now, and at about 84¢/lb, they’re one of the cheapest, budget friendly high quality proteins you can buy.
Here’s the fun part (and the meat-science moment):
👉 Dark meat = flavor for days
👉 Carcass makes rich bone broth or stock (freeze it flat in bags for later)
👉 One turkey can stretch into soups, casseroles, pot pies, and quick lunches all winter
That’s a win in our book
So if you see those 84¢ birds show up in your grocery freezer… grab two. Future-you will thank you.
Pro Tip: Spatchcocked turkey on the smoker is a meal prepped dream 🤤
If you are worried about freezer space or and wanna see a breakdown or how to spatchcock let me know in the comments!!
#MeatScienceBestie #StockYourFreezer #TurkeySeason #DeerSeason #BudgetMeal #FreezerMeal #Meat #MeatScience #Thanksgiving #MeatScienceMonday #huntingseason
@_diamondrranch_
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JEToday’s episode of #meatsciencemonday - a tenderization #hack using kiwifruit.
#steak
@jesspryles
137.2K
JEFor this #MeatScienceMonday - don’t forget to add resting time onto your cooking time. #primerib #protip
@jesspryles
16.9M
SHThis showcases the incredible cognitive intelligence of ravens. In this specific experiment, the raven must navigate a multi-step problem: retrieving a long, branched stick from its enclosure and figuring out how to thread it through a narrow tube to push out a piece of meat at the other end.
Ravens belong to the Corvid family, which also includes crows and magpies, and they have a brain-to-body ratio comparable to that of great apes. They are one of the few animals known to use logical reasoning rather than just trial and error. As you can see, the raven doesn’t just jam the stick in; it meticulously adjusts the angle, tests the fit, and repositions its grip until it finds the exact path through the tube. This level of planning and tool use is a hallmark of advanced intelligence usually reserved for primates and dolphins.
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Follow @showingyoustuff for more interesting facts
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Credit: voron_tv/yt
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#nature #birds #raven #intelligence #science
@showingyoustuff
55.5K
JE#meatscienceMonday - DYK that lean meat cooks faster?!
#MeatScience #leanmeat #steaks
@jesspryles
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