Blog: Articles & Insights

Meathead Talks - Myth: Stabbing Meat with a Thermometer, Fork, or Knife Will Drain it of Vital Juices

November 16, 2022THEA LOPATKA

Welcome to Meathead Talks, a series of curated articles from AmazingRibs on everything from kitchen science to myth busting to tips for upping your grill game. All articles are written by the Meathead, a brilliant...

David Takiguchi: Bow Hunter / Meat Crafter

March 21, 2022THEA LOPATKA

What's Pua'a? And Why is it Hawaii's Best Meat? Kauai-native, avid bow hunter, spare fisherman, rancher and adventurous cook, David Takiguchi (Instagram handle: davidspearo) dedicates an entire fridge to his pua'a...

UMAi Pro Spotlight: Alan Bergo

February 14, 2022UMAi Dry Team

Photo Credit: Alan Bergo Meet Chef Alan Bergo Meet Alan Bergo also known as the Forager Chef. Alan is a culinary industry veteran, former executive chef of legendary Twin Cities' Lucia’s...

UMAi Salumi Dry Sausage Casings Help You Master Salumi at Home

March 16, 2020UMAi Dry Team

We share some feedback from our Salumi Survey - and post some of your comments!

Chef Ron, Green Egg-spert Extraordinaire: "Hot Tubbing" the Perfect Steak

March 16, 2011UMAi Dry Team

It's hard to cook a thick steak medium-rare. If you don’t give it enough time to temper, you end up with a steak that has a cold reddish-blue center. If the meat is...

Tags: Charcuterie Meat science Meathead Newsletter Pro Spotlight Pro-tips Salumi Science Steak Vacuum Sealer