tag:blogger.com,1999:blog-49664734096384222252024-02-09T17:03:06.623+09:00TheMeatGuyThe official blog of www.TheMeatGuy.jp, the World's (or at least Japan's) greatest seller of fine meats and more.TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4966473409638422225.post-30812117665594742902014-02-07T14:08:00.001+09:002014-02-07T14:08:43.664+09:00Late last year, my kids' science teacher asked me some questions about beef production. My responses turned into a novella and so to make it seem that the time was not wasted, I thought I may as well publish them here. If you have any questions or wish to point out how wrong I am, please do so below or over at our <a href="https://www.facebook.com/TheMeatGuy" target="_blank">Facebook</a> page.<br />
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(some names have been removed to protect the innocent)<br />
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I am writing to see if you can help me with
background knowledge for science class. The 6th graders have previously
studied evolution and with it artificial selection and are currently
studying the nitrogen cycle. Both of these are directly relevant to
cattle ranching. And as your family are ranchers (this is correct, no?),
I wanted to discuss with your son how these scientific concepts directly
affect his own family. Also, I am curious about the answers.<o:p></o:p></div>
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How
involved his your family in the breeding of the cattle on its ranches?
What qualities are selected for (size, ability to put on wait, etc)? Are
the genetics of the cattle examined? Have your family seen changes or
improvement in breeds over time?<o:p></o:p></div>
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A
big part of the nitrogen cycle has to do with feces and its
decomposition. Animals poop, it gets broken down by bacteria and fungi,
nitrogen compounds are released into the soil, etc. It's a whole circle
of life thing. However, as I'm sure you know excess fecal contamination
in aquifers and runoff is a bad thing. Does your family ranch deal with
cattle waste? What should one be aware of when thinking about this
issue?<o:p></o:p></div>
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I realize that you are very busy. Any help you could give would be much appreciated.<o:p></o:p></div>
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Have a good weekend.<o:p></o:p></div>
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Sincerely,<o:p></o:p></div>
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Mr. Science Teacher</div>
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Hey man, good to hear from you.<o:p></o:p></div>
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Yes,
the family business is very active in selective breeding and we
maintain multiple cow herds, for different markets, bred for different
traits.<o:p></o:p></div>
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On
a macro scale, all of the individuals in each herd have to fit a basic
standard based on economics and environment. The animals must be
structurally sound so that they can walk long distances to water, they
must be able to efficiently grow on the native grasses that are present,
be able to survive the relatively cold winters and hot summers that we
have in the Sandhills of Nebraska, and must be able to reproduce on
schedule once a year and raise the calf to weaning without assistance.<o:p></o:p></div>
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We
have a herd of registered Hereford cattle that is for seed stock
production. This is a small herd of females, about 100 or so, that are
selectively bred using AI to whatever bull we think will make a good
match. The offspring are then sold to other ranches that want to improve
their genetics. A smaller sub-group of these females are sort of the
"elite" group and they get super-ovulated a couple times a year, the
eggs are then flushed out and implanted into recipient cows (who are
good mothers that give a lot of milk, but don't have any of the other
traits we are looking for) so that the donor cows can have a litter of
anywhere from 2 -20 offspring each year. With this herd we are breeding
for a certain phenotype that conforms to our interpretation of a breed
standard. This means that the cattle tend to be larger than commercial
or "commodity" cattle, have a proper color patter, have good
pigmentation around the eyes and udder which reduces sickness due to
sunburn, nice shaped head, smooth neck, narrow sloped shoulders,
straight strong back, large depth of rib, be level from their hooks to
pins, have a square hip, and exhibit a medium amount of bone in the
skeletal structure. Additionally, we are generating a genotype that is
measured through a tool called EPD's (Expected Progeny Difference), this
is a data score that is generated using a central breed's database that
keeps records for traits like growth and fertility of different blood
lines.<o:p></o:p></div>
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Here is a heifer we have for sale:<o:p></o:p></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwNjR5FxuQNwscMwoMQCVzhYu13twTmN1guwHMpujnv5lPvZaRNt9rmVnGEchvZvADNmrLTGWHtjzjmvSNZpC6GK322sLRBhOdEeIBIsEAoKOGjwpQEKnJj4h4hdQ6VF0EOES9vYkFkzq/s1600/image001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwNjR5FxuQNwscMwoMQCVzhYu13twTmN1guwHMpujnv5lPvZaRNt9rmVnGEchvZvADNmrLTGWHtjzjmvSNZpC6GK322sLRBhOdEeIBIsEAoKOGjwpQEKnJj4h4hdQ6VF0EOES9vYkFkzq/s1600/image001.jpg" /></a><br /><div class="MsoPlainText">
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We
also have a herd of full Hereford cattle that are for club calf
production. In a lot of rural areas of America, it is popular for kids
to buy a steer or heifer in the spring, groom the animal and take it to
competitions as they grow it out. There’s a bunch of different youth
organizations that do this that you might have heard of like 4-H, FFA,
etc. There are about 200 females in this herd, some are bred using AI,
but the majority are paired up with bulls that we own. The selection
criteria for this herd is nearly entirely devoted towards a certain
phenotype once baseline standards are met. With these animals we are
looking for more muscle, especially in the hind quarter, a more square
composition, shorter rib, wider stance, and the ability to grow lots of
fluffy hair. These animals look like this:<o:p></o:p></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMWzxWfoEGwRxHc7Fq0GUfOXWDCqTTh6ZJcEF4wsk3vN4h2qXrvgy_C3Bo_wE6o1EjTzfoPBO0P-C-9wpYf6Ca6wu8rHHi-nJq5N2yiAbQtNBMZtbp2ZbqZfmLNEEMNeywmGsZ940esje/s1600/image002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMWzxWfoEGwRxHc7Fq0GUfOXWDCqTTh6ZJcEF4wsk3vN4h2qXrvgy_C3Bo_wE6o1EjTzfoPBO0P-C-9wpYf6Ca6wu8rHHi-nJq5N2yiAbQtNBMZtbp2ZbqZfmLNEEMNeywmGsZ940esje/s1600/image002.jpg" /></a><br /><div class="MsoPlainText">
They
probably look the same to you, but the heifer on top is a lot longer
and much lighter boned. The steer in the second picture is built more
like a box, has a lot more muscle in his hip, and with a straight
shoulder like that, he won’t have as long a stride. The heifer will grow
up to be a cow that can move really easily over long distances and can
survive on little feed. The steer below only needs to live for up to 24
months, he will have every meal brought to him on a silver platter, and
just needs to grow fast and look pretty. As an aside, the vertical D, M,
underscore on the right hip is our brand.<o:p></o:p></div>
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We
also have a herd of Wagyu cattle from Japan. This was probably our most
challenging undertaking in that we had to take a small herd of seed
animals and adapt them to our environment while still maintaining the
aspects of the breed that make them desirable. Wagyu in Japan are the
perfect example of single trait selection breeding. They have been bred
for marbling, a trait which is controlled by only a couple of genes,
along with a couple more that influence they types and amounts of amino
acids that are produced. The first Wagyu that arrived on our ranch
looked like some form of experiment gone wrong. A doctor in Oklahoma had
done some sort of surgery on a minor member of the Imperial family and
as a thank you had been gifted a couple bulls and 6 heifers. These had
then been allowed to inbreed to the point that when we got them, they
were about 30 head, many with cleft palates, unsound mobility, and just
plain ugly. To grow the herd we out crossed those Wagyu with Hereford
and angus cattle, this gave us what is called an F1 cross, 50/50 Wagyu.
The best animals from that crop were then bred back Wagyu for an F2
which is 75%, then F3 which is 87.%, and so on. By F4 you’ve pretty much
come full circle and have pure bred and now our herd is all F4 and
above with all kinds of possible combinations, for example F3’s bred to
F4’s, etc. If you’ve done it right then you’ve added in enough genetic
diversity to get rid of the undesirable recessive traits and hopefully
kept the traits for marbling. All in all, with bull lease programs and
buy back options, there are about 2000 cattle in this herd under our
control Visually, these animals now look like normal black cattle and
they can survive in Nebraska. However they grow much more slowly,
whereas it takes 18 – 24 months for a normal steer to get to slaughter
weight, our Wagyu take 30 months and far less efficient at converting
feed to meat. They taste much better though and so are worth a lot more
money. Wagyu in Japan are raised in small herds, usually less than 10
animals, mostly indoors or in small grazing fields. They get a lot of
individual attention so they don’t need the ambulatory, maternal, and
survivability traits that we needed in Nebraska. We also bred the horns
off of them because horned cattle are a pain in the ass to work with. A
Wagyu cow looks like this:<o:p></o:p></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr75leweQd6FyQZ4p4R-_tIx_6W1Fr0QaOEUqWbuSF6ao1oNm_HvDWQH6Zt0gpzPjcz5FVAzlx_wtZDeIoCgON_wnDMVkDLo4cyykBJIePE4E15h_RiF2tSiVWdvetosJnQigxppDPgWi/s1600/image003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVr75leweQd6FyQZ4p4R-_tIx_6W1Fr0QaOEUqWbuSF6ao1oNm_HvDWQH6Zt0gpzPjcz5FVAzlx_wtZDeIoCgON_wnDMVkDLo4cyykBJIePE4E15h_RiF2tSiVWdvetosJnQigxppDPgWi/s1600/image003.jpg" /></a><br /><div class="MsoPlainText">
She
looks like a grown-up black version of the heifer in the first picture,
small head, long smooth neck and shoulder (important for calving ease),
straight back, long body, light boned. This photo was taken in July,
she had a calf in May and hasn’t been given any supplemental feed since
March but she’s pretty fat so she can handle the range pretty well. The
difference in her and a commercial cow, is that her offspring will
produces carcasses that are marbled like this:<o:p></o:p></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5XP145BD0SlaZHt5T7P101zMng66efMdIGgNFizeE5LgfjhEygY3x3DkUyxHRs02lCXfecH2ICr3mwZrXrz7MAK7V4UXazmO8ep5-i89aHT4X6AEfF1YtBzAJ6rIsitEemnf-ypUzJjl/s1600/image004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5XP145BD0SlaZHt5T7P101zMng66efMdIGgNFizeE5LgfjhEygY3x3DkUyxHRs02lCXfecH2ICr3mwZrXrz7MAK7V4UXazmO8ep5-i89aHT4X6AEfF1YtBzAJ6rIsitEemnf-ypUzJjl/s1600/image004.jpg" /></a><br /><div class="MsoPlainText">
The
highest marbling grade given by the USDA is Prime, only about 2 - 3% of
all cattle are graded Prime. Our Wagyu are over 99% prime, in fact they
are off the scale in terms of marbling. When an animal does not produce
a highly marbled carcass, we then remove those genetics from the herd. <o:p></o:p></div>
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Breeding
for carcass quality is by far the most difficult of all traits. With
the show steer herd, evaluation begins at birth, the offspring are sold
within 6 months, and we can change what traits we are breeding for
within a couple of breeding seasons. With the seed stock herd, the
offspring are being sold at 1 – 2 years of age and it may take 3 or 4
years to react and bring about a genetic change in the herd. With the
Wagyu, the evaluation doesn’t happen until the carcass is on the rail a
full 3 to 3.5 years after conception, with 2 – 3 more calf crops on the
ground, so it takes 5 – 8 years to make any meaningful breeding changes.
We are keeping track of carcass data, tracking back to the breeding
stock, and then making decisions that we won’t know are right or wrong
for years down the road.<o:p></o:p></div>
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By
the way, a good exercise on phenotype vs. genotype is the genetic
determination of whether or not a calf will be horned, polled, or
scurred. You’ve got dominant versus recessive, sex-linked, and the
phenotype will only present for scurred if the animal is not horned.
(Maybe a bit much for 6<sup>th</sup> graders)<o:p></o:p></div>
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Run-off
is a big issue for feedlots. We have a very small (just a few hundred
head) dry lot on the ranch which is a back grounding dry lot. Since it
is not a finishing lot the concentration of animals and the type of
feeds don’t present runoff problems. At the feedlot that we use for
finishing, the utilize a lagoon system that catches runoff, stabilizes
it through microbrial action, and then pumps it out for fertilizer on
nearby crops. There are some pretty strict EPA requirements to minimize
the chance of spillage. <o:p></o:p></div>
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Here is a pic of the feedlot outside of Burwell, Nebraska that we use:<o:p></o:p></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn3ydGoyYbbnFJhKPuFgXzhyecLxgpPD9SrYWNAFhpgxnRHCWNG-4S33l-q4M_sRu3hRoV1GcSZPq18qc5GdJ1YXZ9yPFHX-G9RN4dgbzYMhcc-1Pf_l1dGHE2oGiIWOT8NnxTNfvZd0M/s1600/image005.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn3ydGoyYbbnFJhKPuFgXzhyecLxgpPD9SrYWNAFhpgxnRHCWNG-4S33l-q4M_sRu3hRoV1GcSZPq18qc5GdJ1YXZ9yPFHX-G9RN4dgbzYMhcc-1Pf_l1dGHE2oGiIWOT8NnxTNfvZd0M/s1600/image005.png" /></a><br /><div class="MsoPlainText">
The
little dark dots are cattle. The big trapezoid shape at the top is the
waste lagoon. Our feeder is also a farmer so he is using the runoff to
fertilize his own crops which saves him money on purchasing nitrogen
fertilizers. So there is a form of market-based incentive for the feeder
to practice good environmental stewardship as the manure is a resource.<o:p></o:p></div>
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The
issue I have to explain to people far more often than nitrogen cycles
is carbon cycles. Ruminants do indeed produce large amounts of methane,
which is a green house gas, however it is part of a carbon cycle that
naturally occurs whenever plant matter is broken down by bacteria,
whether inside an animal’s gut or decomposing on the ground. It is very
different than methane pumped out of the ground which belongs to a
carbon from a cycle that has been sequestered for millions of years. <o:p></o:p></div>
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Sorry, this turned into a book.<o:p></o:p></div>
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-jp <o:p></o:p></div>
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*****************************************<o:p></o:p></div>
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Jason P. Morgan<o:p></o:p></div>
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President<o:p></o:p></div>
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www.TheMeatGuy.jp<o:p></o:p></div>
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Bonus! Follow-up questions.</div>
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<b><span style="color: #1f497d;">You said that you
keep close tabs on the genetics of your animals. I imagine you take
blood samples and have them sent of to a lab. Since when have ranchers
been able to do this? Has their been some sort of Bovine Genome Project?
How has this changed ranching, breeding, and meat production since when
only phenotypes could be observed?<o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;"><br /></span></b></div>
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<span style="color: #1f497d;">It
is possible to run a variety of DNA tests on cattle to determine if
they are carriers of a specific gene or trait. But the technology is
certainly not at the level where you could look at an entire genome and
evaluate it. The technology is more often used to identify animals that
are at risk of being a carrier of a specific detrimental gene. For
example there was an Angus bull that was very popular a few years ago
that, through semen sails, sired thousands of offspring. It turns out
that bull was a carrier for a recessive gene that would cause calves to
be born with spinal issues, usually resulting in a dead calf. Now if you
want to sell an animal that has that bull listed anywhere in it’s
pedigree, you need to have a test done to certify that it’s not a
carrier. We don’t really have to worry too much about that, we focus
more on highly heritable traits like calving ease. If one sire tends to
throw a lot of dystocia issues, you don’t breed to him again and you
purge your herd of those genetics. <o:p></o:p></span></div>
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<b><span style="color: #1f497d;">Also,
from your email, I have an image of a database where you keep track of
all your cattle's family line, its and their genetics, observable
phenotypical traits while alive, and quality of beef when slaughtered.
Is that correct? Is this what the EPD is?<o:p></o:p></span></b></div>
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<span style="color: #1f497d;">We
have our own database for some traits include carcass traits that we
use. However the EPD data base is maintained by the breed registry so
it’s able to aggregate data from a blood line from all of the different
ranchers that are using that bloodline. It’s all done through
self-reporting and there is a lot of manipulation of data though. <o:p></o:p></span></div>
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<b><span style="color: #1f497d;">With
the inbred Wagyu, it sounds like the one breeding with the angus
injects the needed genetic diversity to overcome the inbreeding and the
subsequent F2, F3, F4 breedings are to get you back to 100% Wagyu. Is
this correct? <o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;">My understanding of the process goes something like this... <o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;">The
Angus provides the needed dominant alleles to mitigated the homozygous
recessive genotypes that caused the problem phenotypes (cleft palette,
etc.) in the F0 Wagyu. However, the genotypes that provide for the
favorable Wagyu phenotypes (marbling, etc.) have to be bred back in
while avoiding the problem homozygous recessive genotypes. The
subsequent breeding of the F2, F3 generations accomplishes the former
while selection of the most desirable offspring accomplish the latter.<o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;">Do I have this right?<o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;"><br /></span></b></div>
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<span style="color: #1f497d;">That is pretty much how it works.<o:p></o:p></span></div>
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<b><span style="color: #1f497d;">Also,
I wanted to ask about GM beef. Does your family's ranch use GM
livestock? Why or why not? What should I be thinking about when I think
about GM beef?<o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;"><br /></span></b></div>
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<span style="color: #1f497d;">There
is no such thing as GM beef or any food animal for that matter. The
technology is far too expensive at the moment and it’s likely that it
always will be on a first generation basis. For example if they could
modify a chicken to have four wings instead of two, while maintaining
normal fertility, then they would only need to create a few GM hens and
from then on just raise chickens like normal. But the benefit of the
modification would have to really be game-changing, i.e. four winged
chickens, to make this feasible. Plants are much easier to modify.<o:p></o:p></span></div>
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<b><span style="color: #1f497d;">Another
question, it seems that the cattle your family raises are largely grass
fed and are free range. My impression is that is substantially
different from most of the industry which use high density feedlots and
uses corn feed. Any background on this would be appreciated.<o:p></o:p></span></b></div>
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<b><span style="color: #1f497d;"><br /></span></b></div>
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<span style="color: #1f497d;">Our
operation is not significantly different than industry standards,
except the scale is much smaller. Nearly all US beef cattle spend the
majority of their lives free range and grass fed. The final finishing
portion where corn is about 50% of the diet, with a mixture of other
grains, and grass in the form of hay and other roughage making up the
other 50%. Feedlot density is limited to how much feedbunk space you
have and there is no such thing as an “overcrowded” feedlot. If you
overcrowd, then not all the cattle can get to the feedbunk, and soon the
feedlot starts losing money and going bankrupt. Most of what you’ve
probably herd about the evils of CAFO’s and corn are the result of some
extremely ill-informed pseudo-journalist/pseudo-scientists. Here some
more reading on grass fed if you want</span> <span style="color: #1f497d;"><a href="http://themeatguy.blogspot.jp/2013/03/grass-fed-beef-its-probably-not-what.html">http://themeatguy.blogspot.jp/2013/03/grass-fed-beef-its-probably-not-what.html</a><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #1f497d;">And
as far as the waste goes... how does the handling of cattle waste
compare to the handling of municipal sewage? Are the processes
comparable? It seems like the cattle waste is not as treated as
municipal sewage. What are the issues when it comes to waste?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="color: #1f497d;"><br /></span></b></div>
<div class="MsoNormal">
<span style="color: #1f497d;">I don’t know shit about municipal sewage. I flush the toilet and after that, it’s dead to me.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #1f497d;">One
final question. We have also when studying the energy pyramid in class.
I've heard a lot from sustainability advocates that eating "down the
food chain" is more sustainable than eating up it... that one
kilo-calorie of tomatoes represents a much smaller investment in terms
of water, land, and energy usage and has a much lower carbon footprint
than a kilo-calorie of beef or chicken. What should I know about this?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="color: #1f497d;"><br /></span></b></div>
<div class="MsoNormal">
<span style="color: #1f497d;">I
really like to deal with things that can be measured and though I’ve
read lots of arguments from food “sustainability advocates”, I’ve yet to
see anything based on quantifiable hard science. With a system far less
complex, for example fossil fuels, we can measure with a pretty high
degree of accuracy how much we’ve pumped or dug out of the ground in the
last century, how much still remains, what rate we use them, what
impact it has on the environment, and whether or not the temperature
increase is going to kill us before we run out of oil. Even with all
that science, it’s still pretty hard to determine what the yard stick is
for sustainable versus unsustainable. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d;">Agriculture,
on the other hand is far more complex than just energy. From a calorie
standpoint, yes, you can get calories more efficiently from eating corn,
than from eating cows that are fed corn, if you were to conveniently
ignore the fact that cows have the ability to turn a wide variety of
indigestible cellulose into tasty and nutritious steaks. However,
currently the largest threat to public health is due to calorie excess
rather than deficit. So calories are a pretty poor yardstick. Nutrients
might make a better measuring tool, in which case beef, which is one of
the most nutrient dense foods we have, might do a little better, but
even then, it’s really hard to measure and compare nutrients because
there are just so damn many of them. Too bad we aren’t koalas, things
would be much easier if we only had to keep track of eucalyptus leaves
in and eucalyptus leaves out. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d;">There
are a few more issues with the “down the food chain” model. It ignores
our ability to utilize animals as an integral part of <a href="http://www.youtube.com/watch?v=io8v0gcGW7Q" target="_blank">environmental stewardship</a>. It also assumes that food and agriculture are a closed system. That
eating a pork chop means taking x kilograms of food and water away from
some other eater. Actually, a lot of animal feed utilizes left over
ingredients from other product streams. For example we feed distillers
grains which are a by-product of ethanol production (which may or may
not be a “green” form of energy, that’s an entirely separate, equally
complex issue). Finally, this top down model fails to equate luxury food
with other luxury items. Basically, anything more than a few greens, a
few grains, and a bit of protein is a form of luxury eating. Just like
anything more than a bicycle or scooter is basically luxury
transportation. The philosophy behind “down the food chain” that I have
so much trouble with is that it doesn’t allow for individual consumer
desire for something beyond a subsistence diet. If we were to apply that
thinking to all areas of human life, then the most sustainable way to
live would be for all of us to be housed in large dormitory dwellings,
wearing mass produced smocks, and travelling in big underground tubes to
work (I may have just described Japan). Nobody really wants that so I
think we need to look at food and judge it as we would any other luxury
product. A steak should not be compared to a bowl of beans, a steak
should be compared to a silk tie. Now if we only had some way to place a
value on all the labor and resources required to bring each in front of
the consumer so he could make an informed decision about which one to
buy…In short, I get annoyed when the meat industry gets attacked for
being “unsustainable” when industries like alcohol, or entertainment, or
jewelry are not called upon to justify their use of resources to
produce items that have no nutritional value. (For the record, I don’t
think we should get rid of any of those things)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #1f497d;">Final
final question: the two pictures of the cattle you showed me looked
exactly alike. Even after reading your explanation of the differences I
am at a lose to tell the difference. How long would one have to work
around cattle to develop an "eye" to discern these differences?<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="color: #1f497d;"><br /></span></b></div>
<div class="MsoNormal">
<span style="color: #1f497d;">I
don’t know, it’s probably a bit like language acquisition in that the
earlier you develop the skill, the better your chances of fully being
“fluent” in cow. There may be adults who, with no background in cattle,
have learned to visually appraise animals, but I’ve never met any.
Nobody ever goes into ranching, your either born into it or somehow grow
up around it. I’ve been away for so long that I am definitely rusty
which is very embarrassing when I go home. To a trained eye, the animals
all look different and ones of higher quality jump out just like a
pretty face in a crowd.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #1f497d;">-jp</span></div>
<div class="MsoNormal">
<span style="color: #1f497d;"><br /></span></div>
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<span style="color: #1f497d;"><br /></span></div>
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<span style="color: #1f497d;">------------------End---------------------</span></div>
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<span style="color: #1f497d;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #1f497d;">Congratulations/Condolences if you've actually read this far. Now go outside and do something.</span></div>
<span style="text-align: center;"></span><br />
<div class="MsoPlainText">
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</div>
TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com10tag:blogger.com,1999:blog-4966473409638422225.post-8399761127925980252013-03-04T18:47:00.000+09:002013-03-04T20:11:55.990+09:00Grass Fed Beef – it’s probably not what you think it is.<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<a href="http://www.themeatguy.jp/app/uploaded/categories/62/small.jpg?1361757996" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" src="http://www.themeatguy.jp/app/uploaded/categories/62/small.jpg?1361757996" /></span></a></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Most of what you’ve heard about grass fed beef is, forgive the
pun, bullshit. I probably shouldn’t be telling you this. As a meat seller, I
should just get some grass fed beef, jump on the bandwagon, jack up prices and
merrily push it down the tubes. Unfortunately, I’m also a meat grower and every
time I read another missive on how grass fed beef is so great it makes me want
to rip out my eyeballs.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Alternative beef has been gaining traction for years now. I think
this is a great thing. Just like a booming micro-brew business gives consumers
extra choices and brewers increased employment, a plethora of protein options
gives us all greater food security and a healthier agricultural economy. But
somewhere along the way a few sensationalists jumped into the fray and started
a snowball of faulty analysis that has turned into an avalanche of
disinformation. <o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I think the largest contributor to this is the writer Michal
Pollan, whose book, “The Omnivore’s Dilema” has become something of a bible for
the grass fed beef industry. I have not read the book, I don’t plan on reading
the book because maintaining a stable blood pressure is important to me, but I’ve
had hundreds of people tell me all about this book so I think I’ve got some
idea of what it says. However since I haven’t read it, I’m not going to address
the book, rather I’m going to address what I’ve seen as the most common
conventional wisdom regarding why grass fed beef is so gosh darned great.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a nutshell the popular belief seems to be:<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1. <!--[endif]-->Cows in their natural
state are grass eaters <b>but</b><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2. <!--[endif]-->Feedlots confine them
and force them to eat corn <b>and then</b><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3. <!--[endif]-->Their stomachs go
haywire <b>so</b><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4. <!--[endif]-->Feedlots feed them
antibiotics <b>which</b><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5. <!--[endif]-->Create antibiotic
resistance in humans <b>if only</b><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6. <!--[endif]-->We all ate grass fed
beef, everything would be peachy. <o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">On the surface, this seems to make a lot of sense. To the layman
this is a very logical argument and it has a nice feel good message to it. It’s
simple and people love simple problems with simple solutions. But this slippery
piece of pseudo-scientific reasoning has more holes than a high-end whorehouse.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="background-color: white; margin: 3.75pt 0mm; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The problem is that:<o:p></o:p></span></div>
<div style="background: white; margin-bottom: 3.75pt; margin-left: 36.0pt; margin-right: 0mm; margin-top: 3.75pt; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
</div>
<div style="text-align: justify;">
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="text-indent: -18pt;">Cows eat all kinds of
grasses, grains, stalks, leaves, etc. Cows are amazing in their ability to turn
just about any type of cellulose into protein. Cows can get fat at the salad
bar, how cool is that? They’ve got these massive rumens, inside of which are a
host of bacteria that ferment their forage until it can be absorbed. They even
chew it multiple times just to squeeze all the nutrients out. So to oversimplify a cow’s diet into two
fields (ha!), grass or grain, is very misleading. </span><span style="text-indent: -18pt;">*In case you were wondering, the four stomachs of a cow are the rumen, the reticulum,
the omasum, and the abomasum. If we ever get into a trivia match, I will ask you
that question.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="text-indent: -18pt;">You can't force feed a
cow anything. Food is put out for them twice a day, hopefully they will eat it all.
But if cows aren't happy, they stop eating, don't gain any weight, and that
makes farmers sad. Feedlot operators, who are often farmers who buy cows to
feed their crops to, get paid by the difference in weight of the cows going out,
versus that of the cows coming in. They hope to have an average daily gain of over
3 pounds. To do that they need to have a feed mixture that is balanced with enough
energy, protein and roughage. Corn is used as the energy portion but cattle are
fed a lot of things other than corn. </span><span style="text-indent: -18pt;">Another thing on the subject of feedlots, cattle are not crammed into them.
There are guidelines regarding how many square feet is needed for one steer or
one heifer. But the real limiting factor is the amount of feedbunks. There has
to be enough feedbunk space for every animal in the pen to eat or they won’t
gain weight. Since the bunks usually run down one side of the pen, that’s how
you determine how many animals you can fit in the pen. Huge pens don’t mean
anything. Cows are herd animals, you could give them 20 acre each and they’d
still all be bunched up together right in the spot that you don’t want them to
be.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Their stomachs do
occasionally go haywire, the two biggest problems are bloat and acidosis. These
can happen on rich grass as well as corn. Feeders don't want this to happen
because it makes them go off feed and sometimes die. It is not only possible,
but it is actually normal for feedlot cattle to have a very low incidence of
both disorders. This is because the feeder does a good job of blending the feed
allowing the cattle to slowly grow accustomed to new feed mixes. If the feeder
doesn’t do this well, then his cattle don’t gain weight, he doesn’t make any
money, and his daughters end up on the pole down at Bubba’s Lusty Longhorn.
Feeders don’t want that to happen.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="text-indent: -18pt;">The antibiotics that are
used in the beef industry are mostly to influence the flora of the gut to
increase feed efficiency. Prophylactic drug use tends to be reserved for high
stress times like when cattle have just been moved into a feedlot or when the
animal is really sick. It is OK if you read the word prophylactic and sniggered
a bit at the thought of steers in condoms. </span><span style="text-indent: -18pt;">When antibiotics are used for anything other than to promote daily gain, the
goal is to get them off the antibiotics as quickly as possible because they are
expensive.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="text-indent: -18pt;">There is some risk of
antibiotic resistant bacteria crossing over into humans. But it's not been
happening and people have been looking for it pretty intensely. Two types of
antibiotics make up 70% of those used in food animals; Ionophores at about 28%
and Tertracyclines at 42%. Ionophores aren’t used in humans at all.
Tetracyclines only make up 1% of the antibiotics used in humans. However one of
the uses is to treat Chlamydia, so that’s a bit scary right there, fortunately there
are other antibiotics that work better so you’ll be OK if things get a little
out of hand at the Kyabakura. (My internet history is currently <i>really </i>sketchy…) </span><span style="text-indent: -18pt;">If you’ve heard any of the anti-antibiotics mantra, you are probably familiar
with the statement that 80% of the antibiotics used in the US are for animal agriculture.
That’s a frightening number, but it’s not really news. Antibiotic use in
animals has been regulated since the 50’s, and yet the vast majority of the
science regarding resistance in humans has firmly pointed to the overuse of
antibiotics in humans. This is something that we should keep a close eye on,
but it really has next to nothing to do with grass fed beef.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So if you have been
using those arguments to solve the dilemma of being an omnivore in a complex
food landscape, you might say the points are moot.</span></li>
</ol>
</div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 18pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In addition to the grass fed movement playing very hard and fast
with the facts, there is still not really a hard definition of what grass fed
actually means. Nearly all cattle spend a portion of their lives on free range
grazing. The typical steer or heifer raised for beef in the US will be
slaughtered at 24 months of age. The final finishing portion in which the steer
is fed a diet high in corn and other grains is usually for just the last three
or four months, up until then, it was almost all grass. Also, inside the
feedlot they get fed a lot of hay, so basically any US beef could make a 90%
grass fed claim and be pretty honest. <o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 18pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Most places promoting grass fed beef like to call their beefmake 100%
grass fed. I have no idea what this means. The USDA does regulate the grass fed
claim, this is what they say about it:<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 36pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Grass (Forage) Fed – Grass and forage shall be the feed source
consumed for the lifetime of the ruminant animal, with the exception of milk
consumed prior to weaning. The diet shall be derived solely from forage
consisting of grass (annual and perennial), forbs (e.g., legumes, Brassica),
browse, or cereal grain crops in the vegetative (pre-grain) state. Animals
cannot be fed grain or grain byproducts and must have continuous access to
pasture during the growing season. Hay, haylage, baleage, silage, crop residue
without grain, and other roughage sources may also be included as acceptable
feed sources. Routine mineral and vitamin supplementation may also be included
in the feeding regimen. If incidental supplementation occurs due to inadvertent
exposure to non-forage feedstuffs or to ensure the animal’s well being at all
times during adverse environmental or physical conditions, the producer must
fully document (e.g., receipts, ingredients, and tear tags) the supplementation
that occurs including the amount, the frequency, and the supplements provided.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 18pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There are a couple holes big enough in that definition to steer a
bull through. First, grain crops can be fed in their pre-grain state. So while
you can’t harvest corn and then feed them the corn, you can turn cattle out in
the corn field and let them eat if off the stalks. Or you can even go out and
chop down the corn before the kernels have dried into grains and feed them the
silage. Second, the animals need to have access to pasture (I don’t know what
size a pen has to be before you start calling it a pasture) during the growing
season. Well, where I’m from in Nebraska, the growing season feels like it’s
about 6 weeks long but is in fact 123 days. So you could theoretically
background on grass all summer and fall, put them in the feedlot and feed them
corn silage all winter, slaughter in February and call it grass fed. If you’ve
ever had any really tender and juicy grass-fed beef in the US, this was
probably what you had. I really don’t get the point. The reason it’s so
confusing is because grass fed beef as a market niche has evolved due to a dislocate
with reality as a result of some massive consumer confusion and the industry
and regulatory bodies are having a very difficult time catching up. <o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 18pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">At the moment there are a lot of different products that can make
the claim to be grass fed. <o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 54pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">·
<!--[endif]-->There’s beef that comes from cattle that spend all of their lives
roaming pastureland and grazing with no supplemental feeding until they are
finally captured, killed, and cut-up. This can only come from places that don’t
have a severe winter because snow seriously impedes a cow’s ability to graze.
<a href="http://www.themeatguy.jp/app/en/products/index/62#content-top" target="_blank">Our Australian grass-fed is like this</a>. The problem with this is that it’s very
hard to have much consistency. The animals are harvested according to the
calander, not according to their size or how fat they are. Sometimes it will be
great, sometimes it will be so-so. <o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 54pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">·
<!--[endif]-->There’s beef that comes from cattle that graze part of the year
and then are supplemented with hay or silage for part of the year. The quality
of this beef depends on what breed of cattle it is, what types of grass they
are grazing, and what the terminal weight and age of the animal ends up being. There
is a huge range of quality in this category with most of it being on the low
end.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 3.75pt 0mm 3.75pt 54pt; text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">·
<!--[endif]-->There is beef that comes from animals that are raised in intensive
rotational grazing environments on a variety of farmed forages. I got to see
some of this in New Zealand (although it’s not the only method there and New
Zealand is not the only place that does this) and I thought it was pretty cool.
They plant their paddocks, which look a lot like pastures only smaller, with different
plants like kale, oats, I even saw chicory, depending on the phase of the
growout. Then they turn their steers lose in a small fenced off area until it’s
all been consumed and move them to fresh forage every couple of days. This will
produce very tasty beef, but considering all of the labor it requires, it
really seems like it would be easier to just harvest the crops and then feed
the cattle. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">·
<!--[endif]-->There is beef that comes from cattle that are in pastures that
have feedbunks in them, and into these feedbunks cattle are given feed which is
made up of a mixture of hay and cereals that are still “in their vegetative
state”. I reckon that from a distance these places would look a lot like a
feedlot, but I bet these feeders would get a bit touchy if you called it that.
The best looking and tasting grass fed beef that I’ve seen came from places like
this. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">“But grass-fed beef tastes better.” If you say that in my
presence, and if I think I can get away with it, I will smack you on the back
of your head. There are a couple of reasons why grain fed beef has become the
standard in the industry. Feeding cattle grain during a final fattening stage
called finishing produces a very consistent product with a higher level of
marbling than beef that is not grain finished. Marbling is the single most
important factor in determining palatability and tenderness. It’s not a matter
of personal preference, our taste buds recognize the fats in marbled meat and
our palates prefer that fat. In every blind taste test ever done anywhere by
anyone anytime in the history of eating cow meat, abundantly marbled beef tastes
better than beef with little or no marbling. Corn does a very good job of
increasing marbling. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">“But what about the Omega 3’s?” Whenever I hear this, my smacking
hand starts to get twitchy. First off, you should never make dietary decisions
based upon one micronutrient, with the possible exception of Vitamin C because
scurvy is a bitch. The studies on this have been very limited and while there
is some correlation, that doesn’t mean that it’s a causal relationship. I
personally suspect that the formation of Omega 3 fatty acids in beef has more
to do with genetics than with feeding. That would explain why Japanese Wagyu,
which are more intensively grain fed than any other beef on the planet, is also
high in Omega 3. The science of nutrition is still in its infancy, if you want
to eat healthily, eat a lot of different things. <o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">“But what about sustainability?” This is fodder for a different
posting, but without defining what sustainability means, it’s hard to make any
claims. I have yet to see a measurable definition of sustainablitly, but I see
the word used a lot to sell things that are definitely not good for the
environment. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">My apologies for the exceedingly long post, but I think beef is
great, some beef is greater than others, but there’s no reason to denigrate any
particular method. There are a number of large challenges facing the beef
industry, issues like concentration in the packing industry, reluctance of
youth to enter agriculture as a profession, conservation of resources, etc.,
etc. But grass fed versus conventional is not one of the serious issues of the day
and it pains me that so many people think it is. The import take away form all
of this is to buy all of your beef from <a href="http://www.themeatguy.jp/" target="_blank">The Meat Guy</a>! Because beef from any
other source will cause your hair to fall out and force your female offspring to enter into salacious employment. <o:p></o:p></span></div>
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TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com586tag:blogger.com,1999:blog-4966473409638422225.post-35930531076836668792012-02-22T15:57:00.000+09:002012-02-22T16:02:55.916+09:00Sous-Vide in a Cooler! (A cool recipe)<span style="font-size: large;">It's winter time and my cooler was feeling neglected. I've been wanting to try out some sous-vide cooking and have been reading about a good hack that uses a beer cooler to hold the proper temperature. Last week, a customer with poor quality identification skills, returned a perfectly nice eye of round because it "looked bad". An eye of round is excellent for sous-vide since it really benefits from low and slow cooking.</span><br />
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<span style="font-size: large;">In case you don't know, sous-vide is a method of cooking that involves putting whatever you wish to cook in a waterproof bag, and then submersing that in a water bath that is the desired internal temperature you wish to cook to. There are loads of benefits, the main one is that your meat (sous-vide can be used for fish or veggies as well, but we'll stick to meat) will be evenly cooked to the same degree of done-ness throughout. Because this is low and slow cooking, the collagens in the meat have adequate time to break down into gelatin, making the meat soft and palatable. Also, since the meat is not exposed to high temperatures that cause the proteins to contract and squeeze out moisture, sous-vide cooking creates a juicier result.</span></div>
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<span style="font-size: large;">Sous-vide can be slightly riskier from a food safety point of view than conventional methods, so if you have a compromised immune system, you probably shouldn't try it. Of course, if you have a compromised immune system, you probably shouldn't try anything. For medium rare, the target temperature is about 55°C, this is well below the official "safe" temperature of 63°C° (held or "rested" for two minutes) for whole muscle cuts and 70°C for ground meats. This is normally not a problem with conventional cooking methods because the outside of the meat, which is where the bacteria are, is brought to a much higher temperature. Fortunately while a short stay at a high temperature kills nearly all bacteria, a long dip at a lower temperature, like our 55°C Medium Rare roast, does just as good a job. The danger is if the chef isn't paying attention and allows the water bath to drop into the 40°C range. Bacteria love that temperature and they start having single celled orgies and can also release toxins that, even if you later kill all the bacteria, can still send you to the outhouse - and not in the fun way. The other danger is the Clostridium botulinum bacteria, which is a hardier bug that, rather than dying at low temperatures, just goes dormant and can come alive later like some kind of microbiological zombie. Fortunately botulism is very rare and so long as you keep hot foods hot, and cool them down quickly for storage, the risk is very small. I'm pretty sure that my greatest risk of accidental death due to sous-vide cooking comes from the possibility that I might get drunk and drown in the cooler. I encourage you take steps to mitigate that risk, perhaps wear a snorkel while you work.</span></div>
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<span style="font-size: large;">Now, on to the cooking! What you will need:</span></div>
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<li><span style="font-size: large;">Something to cook, I recommend <a href="http://www.themeatguy.jp/app/en/products/index/4#content-top" target="_blank">beef</a>, I heartily recommend an <a href="http://www.themeatguy.jp/app/en/products/view/513#content-top" target="_blank">eye of round</a>. As with all recipes, if you try this with product not sourced from The Meat Guy, you will be afflicted with boils.</span></li>
<li><span style="font-size: large;"><a href="http://www.themeatguy.jp/app/en/products/view/660#content-top" target="_blank">Coarse ground Sea Salt (Grosso)</a>.</span></li>
<li><span style="font-size: large;"><a href="http://www.themeatguy.jp/app/en/products/view/446#content-top" target="_blank">The Meat Guy's Almighty Spice</a>.</span></li>
<li><span style="font-size: large;">Beer, lots and lots of beer!</span></li>
<li><span style="font-size: large;">Some rocks, cleaned and boiled in advance if possible.</span></li>
<li><span style="font-size: large;">A food-safe plastic bag.</span></li>
</ul>
<span style="font-size: large;">Step 1. Admire your meat.</span><br />
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<span style="font-size: large;">Step 2. Rub some salt on your meat.</span></div>
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<span style="font-size: large;">Step 3. Rub some spice on your meat. So good.</span></div>
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<a href="http://www.themeatguy.jp/images/sous%20vide/P1090608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="200" src="http://www.themeatguy.jp/images/sous%20vide/P1090608.JPG" width="400" /></span></a></div>
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<span style="font-size: large;">Step 4. Put the rocks in the bag. Put the meat in the bag. Pour some beer in the bag. The rocks weigh the bag down so that, in case you aren't able to squeeze out all the air, it will stay submerged in the bath later. The beer has two purposes; first it makes it easier to squeeze all the air out of the bag since it's kind of hard to do that with just rocks and meat; second, when the wife asks, "why are there so many empty beer bottles in the kitchen?", you can say it was "for the cooking!" </span></div>
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<span style="font-size: large;">Step 5. Squeeze all the air out of the bag. The easiest way to do this is to submerge the open bag in a big tub of water (with the opening above water), as you press it down, all the air will come up, then tie it off underwater.</span></div>
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<a href="http://www.themeatguy.jp/images/sous%20vide/P1090613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a><a href="http://www.themeatguy.jp/images/sous%20vide/P1090614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.themeatguy.jp/images/sous%20vide/P1090614.JPG" width="400" /></a></div>
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<span style="font-size: large;">Step 6. Chuck the whole thing in your cooler which is filled with water that is at a slightly higher temperature than your target. I was shooting for 55°C. I knew I was going to be gone for several hours so I filled up my cooler alternately with boiling water and "hot" water from the tap until I got it the temperature to around 62°C. I checked the temp about 10 minutes after I put in the roast and the temperature had dropped to about 58°C so I threw in one more pot of boiling water, just for good measure. I should have probably checked the temperature again a few minutes after that, but I just allowed the power of my personal awesomeness to carry me through. The more water you have in the cooler, the better it will be at holding a stable temperature, so fill the cooler up.</span></div>
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<a href="http://www.themeatguy.jp/images/sous%20vide/P1090617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="http://www.themeatguy.jp/images/sous%20vide/P1090617.JPG" width="400" /></span></a></div>
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<span style="font-size: large;">Step 7. Close the cooler and wait. It might not seem like it, but you now are cooking. For this example, the roast was in the cooler for about 8 hours. The cooler was never opened and the temperature of the water when I took it out was about 54°C. Sous-vide is very forgiving, a few hours more or less will barely affect the product at all. It's not uncommon for chef's to leave meat in the sous-vide bath for 2 or 3 <i>days</i>. If going beyond 8 hours in a cooler though, you will need to periodically add hot water to keep the temperature up. An eye of round is the tenderest of all the tough cuts of meat, if doing something that starts out more tough, 12 hours or so would probably be best.</span></div>
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<span style="font-size: large;">Step 8. Take the bag from the cooler.</span></div>
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<span style="font-size: large;">Step 9. The moment of truth. Notice how the shape of the roast has hardly changed at all. If this were roasted in an oven the areas with fat cover and connective tissue would have shrunk more than the red meat and it would look a little shriveled.</span></div>
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<span style="font-size: large;">Perfectly done, nice even pink, and none of the juices are running out.</span></div>
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<span style="font-size: large;">Step 10. Get your Maillard on. It's perfectly fine to eat the roast right now, but to make it even better, a nice crunchy crust is the way to go. The process where meat sort of caramelizes on the outside and gets all tasty is called the Maillard Reaction. It is hastened along in the presence of butter so...</span></div>
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<span style="font-size: large;">Then turn off the fire alarm and add meat.</span></div>
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<span style="font-size: large;">Golden!</span></div>
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<span style="font-size: large;">Step Finished. Slice it up, serve it with a sprinkling of sea salt, if you have guests, tell them you've been slaving for hours.</span></div>
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<span style="font-size: large;">Note: The other half of the roast I sliced thicker and cooked like steaks in the pan, fabulous!</span></div>
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<span style="font-size: large;">You can Add an Eye of Round to your shopping cart right here!</span></div>
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<br /></form>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com14tag:blogger.com,1999:blog-4966473409638422225.post-77773823524571054742011-11-28T20:20:00.001+09:002011-11-28T21:46:57.625+09:00Turkey up in your turkey<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: x-large;">Yo Dawg, I heard you like turkey...</span><br />
<span class="Apple-style-span" style="font-size: x-large;">and stuffing...</span><br />
<span class="Apple-style-span" style="font-size: x-large;">and cranberry sauce...</span><br />
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<a href="http://www.themeatguy.jp/images/meatcharhappy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.themeatguy.jp/images/meatcharhappy.jpg" /></a><br />
<span class="Apple-style-span" style="font-size: x-large;">So we put some turkey, </span><br />
<span class="Apple-style-span" style="font-size: x-large;">and stuffing, </span><br />
<span class="Apple-style-span" style="font-size: x-large;">and </span><span class="Apple-style-span" style="font-size: x-large;">cranberry sauce,</span><br />
<span class="Apple-style-span" style="font-size: x-large;">all up in your turkey, </span><br />
<span class="Apple-style-span" style="font-size: x-large;">stuffing, and </span><br />
<span class="Apple-style-span" style="font-size: x-large;">cranberry sauce.</span><br />
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Totally Festive Stuffed <a href="http://www.themeatguy.jp/app/en/products/view/428#content-top" target="_blank">Turkey Breast</a>!</div>
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Cooking turkey is fun. Most folks only do it once or twice a year. I do it a lot more than that because, I sell turkey, but also, I like turkey. It's the least foul of all the fowls and because turkeys have great big breasticies, there are many things you can do with them. Like, for example, play LA plastic surgeon and stuff 'em up!<br />
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1. Gather around some company. Turkeys get lonely, you should always plan a feast when cooking up turkey meat. You'll need some starches, some sweets, some green stuff. Get it all together.<br />
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<a href="http://www.themeatguy.jp/images/stuffbreast_a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://www.themeatguy.jp/images/stuffbreast_a.JPG" width="400" /></a></div>
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2. Tenderly lay out your breast and prepare it for the sacrifice.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_c.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://www.themeatguy.jp/images/stuffbreast_c.JPG" width="400" /></a></div>
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3. Splay out the breast. Lay you knife flat, leaving about 5mm on the bottom, and cut it open into one big sheet.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_d.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://www.themeatguy.jp/images/stuffbreast_d.JPG" width="400" /></a></div>
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4. Now prepare the sweet, sweet edible silicon replacement that we will use to pump this breast up. In a blender, throw in some of our <a href="http://www.themeatguy.jp/app/en/products/view/689#content-top" target="_blank">stuffing mix</a>, some <a href="http://www.themeatguy.jp/app/en/products/view/751#content-top" target="_blank">olive oil</a>, and about a half can of <a href="http://www.themeatguy.jp/app/en/products/view/682#content-top" target="_blank">cranberry sauce</a>. </div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="http://www.themeatguy.jp/images/stuffbreast_b.JPG" width="400" /></a></div>
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5. You may need to force it all down into the blender to get it all chopped up, but it should then look like this...not tasty looking at this point.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_e.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://www.themeatguy.jp/images/stuffbreast_e.JPG" width="400" /></a></div>
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6. Now, lovingly spread it all over that breast. As always, whenever touching meat, this is a good time to whistle. It calms the meat and makes for less awkwardness should someone walk in on you.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_f.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://www.themeatguy.jp/images/stuffbreast_f.JPG" width="400" /></a></div>
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7. Roll it all back up, not too tight, you don't want your stuffing to be forced out. Then gently slide some kebab skewers through the roll to hold it all together. Finally, rub a bit more olive oil and spice (<a href="http://www.themeatguy.jp/app/en/products/view/446#content-top" target="_blank">Almighty Spice</a>) on the top.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_i.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://www.themeatguy.jp/images/stuffbreast_i.JPG" width="400" /></a></div>
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8. At this point, the breast is ready for some hot, hot lovin'! It needs heat, about 180ºC worth, for an hour or two. After the first few months at least, man cannot live by breast alone. Thus pick out a few side dishes and make them all supplicate themselves to the heat source of your choice. In this case, a <a href="http://www.themeatguy.jp/app/en/products/view/1032#content-top" target="_blank">Roaster Oven</a>.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_j.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://www.themeatguy.jp/images/stuffbreast_j.JPG" width="400" /></a></div>
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9. There are many ways to tell if your feast is ready. But <a href="http://www.themeatguy.jp/app/en/products/view/1033#content-top" target="_blank">pop-up timers</a> are an easy one, and it just so happens that we offer them for sale.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_l.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.themeatguy.jp/images/stuffbreast_l.JPG" width="332" /></a></div>
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The timer will look like this:</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_n.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="http://www.themeatguy.jp/images/stuffbreast_n.JPG" width="400" /></a></div>
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10. Next, let the breast rest. It's worked hard and needs some time to recover. no less than 10 minutes, 20 - 30 is better. This will allow the juices to re-align themselves, much like impotent dictatorships following the Cold War. However in you kitchen, you'll be able to reign in the blood-loss and the waiting makes for a more succulent breast.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_m.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://www.themeatguy.jp/images/stuffbreast_m.JPG" width="400" /></a></div>
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11. Carve it on up! If you've done well, or even if you've only done it half-ass, you will be rewarded with a spirally, meaty, masterpiece.</div>
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<a href="http://www.themeatguy.jp/images/stuffbreast_o.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://www.themeatguy.jp/images/stuffbreast_o.JPG" width="400" /></a></div>
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12. This really was not that much work, it didn't cost much either, so to overcome your guilt, you should serve this on some sort of big wooden plank raised up off the floor. There should be fire, captured on a stick, plates and utensils that peasants can wash later, and plenty of God's inebrious nectar straight from the bottle.</div>
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Of course, if you've done everything to perfection, dirty little street urchins will invade you house and try and steal your turkey. Really bad "Yo Mama" jokes will usually drive them away...</div>
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Happy Turkey Hunting!</div>
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The next time I make this I might do a couple things differently:</div>
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<li>Rub a bit of salt on the breast once it is all spayed out. This will extract some protein and make it all stick together a bit better. A bit of pounding with a meat mallet would do the same thing.</li>
<li>It would probably be better to turn the bread portion of the stuffing into crumbs and then mix in the liquid. This would make it a little dryer so it sucks up more of the turkey juices.</li>
<li>I'd drink more wine. I've never seen a recipe that couldn't be improved by the cook drinking more wine.</li>
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www.TheMeatGuy.jp </div>
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<br /></div>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com2tag:blogger.com,1999:blog-4966473409638422225.post-40445383895987811612011-11-22T15:48:00.001+09:002012-02-22T12:39:55.646+09:00Turkey Confit in a Rice Cooker<br />
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This is an oldy but a goody.</div>
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I’m always looking for new ways to cook stuff, partly from curiosity, partly because my oven sucks. I was speaking with the chef at one of our restaurant accounts and got interested in confit. Confit, which is French so the “t” is silent for some reason (to get the pronunciation just right you should slur like you’ve just polished off a sixer of chu-hi), is an old-fashioned way to cook and preserve meat.Traditionally you salt the meat and then cook it in it’s own rendered fat, duck leg confit is a staple on the menu at most French restaurants.</div>
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Even though confit is cooking in oil, it’s different than frying, it is slow cooking at low temperatures for several hours. I’m not really good at doing anything that takes several hours, both my attention span and memory are so short that the last time I tried to make regular coffee as opposed to instant, the pot sat for two day before I remembered to turn it on. However, I am really good at chucking meat at a heat source and turning up later to see if it’s ready. It turns out that I have an appliance in my kitchen that is perfect for this sort of thing—the rice cooker!</div>
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The way a rice cooker works is that it does three basic things. First it brings the pot to a boil under pressure to capture the steam, next it holds that temperature for about 15 minutes to allow the rice to absorb the moisture, then it goes into a “warm” phase to keep it hot. So it quickly heats to 100°C, then drops down to around 50 or 60°C, hot enough to cook and kill any bacteria, but too cool to fry, perfect for confit.</div>
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I started with a nice little 7 pound turkey that I had laying around and a pulled out the timer and the plastic thing that holds the legs together, you don't want to cook these in oil.</div>
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My rice cooker is not so big so I cut it up into pieces, if you have a large enough cooker, you could do this with the whole bird, that would require a lot of oil. I broke the bird into the leg and thigh portions, wings, back, and breast. There is not much meat on the back so I threw that part into the soup pot along with one wing that wouldn’t fit.</div>
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Next I scored it so that the spice rub would penetrate into the meat, then I rubbed it all over with some of our<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkgunr5gmmV1jl9eK1zFqnSMQ15VMn2J2up5_EZrxfCMUcETbFZm2Zfy78-CmUwYcQ2kArRMcwM5zK4Tz5RYl8IQzCli2Bs3O9HVkntdP2dr2yLk3CbYDwP3VJ0y65uifNMcctBqY4Xn/s1600-h/P1020466.JPG" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank"> </a><a href="http://www.themeatguy.jp/app/en/products/view/446#content-top" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Almighty Spice</a> (oh so very mighty!). This bird was pre-brined so I didn't really need to do much more. If you are working with a bird that has not been brined, then you should generously rub some salt on it as well and let it sit for 10 or 20 minutes.<br />
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<img id="BLOGGER_PHOTO_ID_5416072057161818626" src="https://s-external.ak.fbcdn.net/safe_image.php?d=AQA_PW_Zf5A-LQlc&url=http%3A%2F%2F3.bp.blogspot.com%2F_XMLQpJIuQjo%2FSynA1yUMogI%2FAAAAAAAABZc%2FSVCyt096ONQ%2Fs400%2FP1020446.JPG" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; max-width: 493px;" /></div>
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<span class=""></span>Pack it into the pot of the rice cooker and fill it full of olive oil. Theoretically you could use a differrent type of oil, but olive oil adds some flavor without greasiness and doesn't produce any bitter aftertastes.</div>
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<img exifid="1711131556" id="BLOGGER_PHOTO_ID_5416072295736852898" oldsrc="https://s-external.ak.fbcdn.net/safe_image.php?d=AQAM2e2VDzP23qTm&url=http%3A%2F%2F4.bp.blogspot.com%2F_XMLQpJIuQjo%2FSynBDrE6waI%2FAAAAAAAABZs%2FA027hj_F7Zk%2Fs400%2FP1020450.JPG" src="https://s-external.ak.fbcdn.net/safe_image.php?d=AQAM2e2VDzP23qTm&url=http%3A%2F%2F4.bp.blogspot.com%2F_XMLQpJIuQjo%2FSynBDrE6waI%2FAAAAAAAABZs%2FA027hj_F7Zk%2Fs400%2FP1020450.JPG" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; max-width: 493px;" /></div>
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<span class=""></span>Normally when cooking rice the cooker needs about 10 or 15 minutes to heat up, then it switches into warmer mode. Because I had the bowl totally filled with turkey and oil it took about an hour for it to heat up. I then got drunk, went to a nudie-bar, got kicked out, passed out on the sidewalk, got a lift home from a scooter-gang, and stumbled in to see that my rice cooker had been warming for 6 hours. You can do whatever you want while it cooks, you don't have to do what I did.</div>
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<span class=""></span>I had the munchies somethin' fierce so I pulled the turkey out of the cooker and let them rest on some racks for about 10 minutes. You need to let it rest because the turkey gets tired after all that cooking, and you should probably give yourself a little break as well. You deserve it!</div>
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<span class=""></span>After a little rest, just start carving. This bird came out perfectly done. The meat could be pulled off the bone but it wasn't flaky. It was not greasy or oily AT ALL! The herbs and spices really penetrated and the only way I could tell that it was cooked in olive oil is that the fruity flavor of the oil was infused throughout the meat. This was, by far, the best tasting turkey I've ever had! I recommend you give it a try.</div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">Edit: I've been asked if it's possible to reduce the oil consumption and it is! Take the turkey, cut it into small pieces, pack it into ziplock bags filled with olive oil. Squeeze out all the air. Then fill your rice cooker with water rather than oil and you will get the same result. Since oil is lighter than water, your bags will float, so it will work better if you weight them down with a rock or something.</span></span><br />
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<a href="http://www.themeatguy.jp/app/en/products/index/9" target="_blank"><span class="Apple-style-span" style="font-size: large;">Get your turkey here!</span></a></div>
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-TMG</div>
</div>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com5tag:blogger.com,1999:blog-4966473409638422225.post-29273625871007313752011-11-09T16:06:00.000+09:002011-11-09T16:06:12.016+09:00Krispy Fried Turkey KarageFrying is not just the domain of chickens and the Scottish anymore. Turkey, unsurprisingly, tastes great fried, either whole, or cut up. Our "Turkey Spare Ribs" (which may or may not contain ribs, but always contain turkey), are a whole turkey, cut up into finger food-sized pieces. We originally started cutting up turkeys to make them easier to cook on the grill, since then we've used them in stews, tajins, and fried, like chicken only better. These are good enough that you'll be licking your fingers, and possibly the fingers of anyone around you (don't try this at work).<br />
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<div style="text-align: center;">
<b>Krispy Fried Turkey Recipe</b></div>
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<b>Watch your fingers!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cQ5xLqWNG4sBSg-cUzT19vKxPqpnMHvkqUXovqh1cLAF9_CvrZ3f8PIgHc2L8J8UPwrcSD-pn8LO1FZ8dEt4-dk91K9juACVHSiG5gNuc858GMW3ZZP_5nKr4_PHr811FKJd6KuPTTqz/s1600/P1090092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6cQ5xLqWNG4sBSg-cUzT19vKxPqpnMHvkqUXovqh1cLAF9_CvrZ3f8PIgHc2L8J8UPwrcSD-pn8LO1FZ8dEt4-dk91K9juACVHSiG5gNuc858GMW3ZZP_5nKr4_PHr811FKJd6KuPTTqz/s320/P1090092.JPG" width="320" /></a></div>
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You will need:<br />
<a href="http://www.themeatguy.jp/app/en/products/view/919#content-top" target="_blank">Turkey Spare Ribs</a>.................................................1 pack (1 kg.)<br />
<a href="http://www.themeatguy.jp/app/en/products/view/916#content-top" target="_blank">Whole Wheat Flour</a>.................................................1/2 cup<br />
Corn Starch (katakoriko)....................................2 Tbsp.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/446#content-top" target="_blank">Almighty Spice Mix</a>..................................................2 Tbsp.<br />
Enough oil for frying, a pan to put that oil in, and a heat source to make that oil hot.<br />
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Step 1. Pat the turkey dry with a paper towel, then combine all the ingredients in a large food-safe bag.<br />
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Step 2. Shake the bag like it's the neighbor's cat you just caught peeing on your floor. Scream at it a couple times as well. You want to shock the ingredients into sticking onto the turkey. Try not to break the bag, it makes a helluva mess if you break the bag while shaking and screaming at it..<br />
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Step 3. In a shallow pan, with just enough oil to nearly cover the turkey pieces, fry, fry away. Your oil should be about 180 degrees C. I've never once checked the temperature of the oil, I figure it's ready if it goes critical when I splash a drop of water in it, too hot if it's smoking. Flip the pieces every few minutes until they turn a nice golden brown.<br />
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Step 4. Drain the chicken over some paper towels. Sprinkle on a little salt if you are so inclined.<br />
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Step 6. Nom nom nom....<br />
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A perfect way to enjoy turkey for the holidays if you don't have an oven.<br />
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<br />TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com2tag:blogger.com,1999:blog-4966473409638422225.post-87089056367939725202011-11-09T14:48:00.000+09:002011-11-09T14:51:14.215+09:00Pretty, Pretty, Pork LoinPork loins are tasty. Pork loins are also lean so you have to be a little careful or they can turn out dry and flavorless. They are also really cheap but with just a bit of fancy knife work and some aggressive rubbing technique, you can make them look ritzy!<br />
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<div style="text-align: center;">
<b>Pork Loin Roast Recipe</b></div>
<div style="text-align: center;">
<b>So good you'll lick your elbows!</b></div>
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You will need:<br />
<a href="http://www.themeatguy.jp/app/en/products/view/556#content-top" target="_blank">Pork Loin</a>..................................2 Kg block.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/450#content-top" target="_blank">Paprika powder</a>.....................2 Tbsp.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/648#content-top" target="_blank">Mustard Seed</a>........................2 Tbsp. <br />
Brown Sugar..........................2 Tbsp.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/275#content-top" target="_blank">Sea Salt</a>...................................2 Tbsp.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/480#content-top" target="_blank">Black Pepper</a>.........................1 Tbsp.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/647#content-top" target="_blank">Taco & Chili Spice</a>..............a pinch or two, maybe more.<br />
<a href="http://www.themeatguy.jp/app/en/products/view/751#content-top" target="_blank">Olive Oil</a>....................................1 Tbsp. <br />
A metal box that can produce and trap heat in a temperature controlled environment, or just a normal oven.<br />
A really long tongue if you want to try and lick your elbow.<br />
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Step 1. Prepare your pork loin and all your ingredients for the rub.<br />
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Step 2. Grind up the mustard seeds (fresh ground taste MUCH better than pre-ground, same with pepper). And mix all the ingredients together with just enough olive oil to make it "pasty". Our Taco & Chili spice is very spicy so if you don't like spicy, don't add too much. Paprika, even though it looks spicy, isn't. It is mostly just a pretty red color.<br />
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Step 3. Carve a "checkerboard" pattern into the fat cap. Be sure to cut all the way into the meat a couple of milimeters. This will get the flavor of the rub deep into the meat, and it will make for a pretty, pretty, piece of pork.<br />
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Step 4. Now it's time to aggressively lay your hands on the meat. Take the rub and massage it into the meat, make sure you get it down into the cuts that you've scored. It's good to whistle while you do this, it keeps the pork distracted so that it doesn't clench-up when you rub it in tender places.<br />
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Step 5. Wrap and wait. You can skip this step but if you wrap the pork tightly in saran wrap, then let it sit for at least 30 minutes (overnight would even be OK), the meat will draw the flavors inside and come out better.<br />
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Step 6. Roast away! Place your pork on a roasting rack (this will make sure it cooks evenly) and set your cooking apparatus for approximately 200 degrees C. Cook for about 1 - 1 1/2 hours, there is a huge difference in cooking speeds between ovens, a <a href="http://www.themeatguy.jp/app/en/products/view/934#content-top" target="_blank">meat thermometer</a> is the best way to know when your roast is done. Take it out when the internal temperature reaches about 63 degrees C. Then allow it to rest for about 10 minutes.<br />
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Step 7. Devour. Now is a good time to dig-in up to your elbows.<br />
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This is enough to feed 8 - 10 people, or to provide a real feast for 5 or 6. If this is too big for you you can also use a <a href="http://www.themeatguy.jp/app/en/products/view/557#content-top" target="_blank">1 kg pork loin</a>, if it's too small, go for the <a href="http://www.themeatguy.jp/app/en/products/view/376#content-top" target="_blank">whole loin</a>. This rub will work well on pretty much any piece of pork, except for pork purchased in stores other than <a href="http://www.themeatguy.jp/">www.TheMeatGuy.jp</a>. If you try and use this recipe on other pork, you will catch something nasty. TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-28041190835291911552011-11-08T19:43:00.000+09:002011-11-09T14:50:21.394+09:00Stuffed Lamb Leg - Even Easier than your Mom!Boneless lamb legs are ideal for stuffing and rolling and there are very few flavors that don't go well with lamb. This recipe is so simple, even the dumbest person you can think of can probably pull it off. If that person is you, then prepare to be not too terribly challenged!<br />
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<b>Stuffed Lamb Leg Recipe</b></div>
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What you will need:<br />
<a href="http://www.themeatguy.jp/app/en/products/view/333#content-top" target="_blank">Boneless lamb leg</a>.................................................1 pc. (2 - 3Kg)<br />
<a href="http://www.themeatguy.jp/app/en/products/view/266#content-top" target="_blank">Green Olives</a>............................................................about 1/2 can (75gm)<br />
<a href="http://www.themeatguy.jp/app/en/products/view/719#content-top" target="_blank">Feta Cheese</a>............................................................about 1/2 tub (250gm)<br />
<a href="http://www.themeatguy.jp/app/en/products/view/446#content-top" target="_blank">Almighty Spice Mix</a>..............................................2 Tbsp<br />
<a href="http://www.themeatguy.jp/app/en/products/view/751#content-top" target="_blank">Olive Oil</a>......................................................................1 Tbsp.<br />
Some cotton string to tie it up.<br />
An oven or a grill or a smoker or something to cook it in.<br />
A hunger equivalent to 7 burly grown men.<br />
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Step 1. Assemble your ingredients and double check to make sure you have everything.<br />
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Step 2. Chop up the olives into little pieces.<br />
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<span id="goog_1422675211">Step 3. Cut up the Feta cheese into little pieces, these pieces don't have to be that little because the cheese will get broken up later.</span><br />
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<span id="goog_1422675211">Step 4. Add the Almighty Spice and the Olive Oil to the cheese and olives and mix it up good. Then mix it up some more.</span><br />
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<span id="goog_1422675211"> </span><span id="goog_1422675212"></span><span id="goog_1422675213"></span><span id="goog_1422675214"></span>Step 6. Start hacking up the lamb leg. The goal is to spread it out fairly flat and into a shape resembling a rectangle. The thicker part of the leg will have a hole in the middle (this is where the bone used to be). Open that part up by cutting through the side opposite to the fat side. The cut most of the way through the thinner part to flatten it out. At this point, if you really feel like working out some aggression, you can even pound it a few times with a meat mallet.<br />
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Step 7. Spread the cheese and olive mixture over the meat. Don't worry about getting it right up to the edge, when you roll the leg later it will get squished around plenty.<br />
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Step 8. Roll the leg back up and start tying it off. Any type of cotton string will do, butcher's twine is the best. To make a butchers knot, wrap one string around the other just like the first step of tying your shoe (should you be unfortunate enough to not have velcro on your shoes) but then wrap it two more times and pull it tight. Finally, tie another "granny knot" on top and you've done it.<br />
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Step 9. Tie up the rest of the leg in even intervals, then tie a couple more lengthwise to hold it all together. If you are really not so good with knots, or are linonophobic you can cheat by skewering the meat in several places with kebab skewers. A little OCD is sometimes a good thing, so snipping the loose ends of the string will make things look more professional.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWvRU9EUcyZC44zq8nu2J50-NlULnTuUu2zC2QrDJMOP5Jf1TXqXX0TptwBb-hbQDJw_b2RVWa1BkhtaUn3dvkWRw-pOQh9jxB-te7ItzvrcO2Qsm2CnVZDi31LkVJ3jN7tKiLu5AQdzW/s1600/P1080902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWvRU9EUcyZC44zq8nu2J50-NlULnTuUu2zC2QrDJMOP5Jf1TXqXX0TptwBb-hbQDJw_b2RVWa1BkhtaUn3dvkWRw-pOQh9jxB-te7ItzvrcO2Qsm2CnVZDi31LkVJ3jN7tKiLu5AQdzW/s320/P1080902.JPG" width="320" /></a></div>
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<span id="goog_1422675211"> </span><span id="goog_1422675212"></span><span id="goog_1422675213"></span><span id="goog_1422675214"></span>Step 10. Coat the outside of the roast with a bit more Olive Oil and Almighty Spice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NrBY9w1Fv4am3kIHy6w0qbCjHd14ktF-1WGCJZwfZhaG-HOIg0XPO8ugqiZW1HlvdI4sqjtsdax1hrjXXNxiwtFtMxA6CiW9ZHZEScONXA_KKOeqEIfjqaTR8hRpnyrbzvAz-8tmsGjY/s1600/P1080910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NrBY9w1Fv4am3kIHy6w0qbCjHd14ktF-1WGCJZwfZhaG-HOIg0XPO8ugqiZW1HlvdI4sqjtsdax1hrjXXNxiwtFtMxA6CiW9ZHZEScONXA_KKOeqEIfjqaTR8hRpnyrbzvAz-8tmsGjY/s320/P1080910.JPG" width="217" /></a></div>
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<span id="goog_1422675211"> </span><span id="goog_1422675212"></span><span id="goog_1422675213"></span><span id="goog_1422675214"></span>Step 11. Ready for the oven! A pre-heated oven is faster, but starting with a cold oven will cook it all more evenly. Set the temperature for about 210 degrees C. Ovens have a huge variation in cooking times, gas convection ovens are the fastest, electric ovens are the slowest. It will take anywhere from 1 hour and 15 minutes to over 2 hours. Using a good <a href="http://www.themeatguy.jp/app/en/products/view/934#content-top" target="_blank">meat thermometer</a>, you should cook until the internal temperature is about 55 degrees C. Then remove from the oven, tent with foil, and allow it to rest for at least 10 minutes.<br />
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Cut off the string and carve crosswise. Serve with some side dishes, maybe a sauce, red wine would be good too.<br />
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<span id="goog_1422675211"> </span><span id="goog_1422675212"></span><span id="goog_1422675213"></span><span id="goog_1422675214"></span>Step 12. Take pictures of your masterful creation, post them online, send them to us, tell everyone you know how great the lamb leg was. As with many of our other recipes, in theory this may work with meat from other purveyors, however we are required by law to warn you that attempting to make this recipe with ingredients sourced from anywhere other than <a href="http://www.themeatguy.jp/" target="_blank">The Meat Guy</a> may result in your weenie falling off.<br />
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<br />TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com0tag:blogger.com,1999:blog-4966473409638422225.post-88633472836582476932011-11-08T14:28:00.001+09:002011-11-08T14:28:13.313+09:00Brining - It's all about salt and water!This time of year I get a lot of questions about brining, especially as it relates to <a href="http://www.themeatguy.jp/app/en/products/index/9" target="_blank">turkeys</a>. Whole turkeys, because they are large and require a long cook time, and because they are pretty low in fat, can easily turn dry if you overcook them. The turkey industry is aware of this and to try and make it easier for the home chef to turn out a moist turkey every time, they often pre-brine their turkeys. Traditionally this would be done by submerging the turkey in salt water, but on a large scale it is more likely done by injecting salt water directly into the meat. Turkeys that have been treated this way tend to be sold as "enhanced", "pre-brined", "basted", or some other wording that is not "natural" or "no added ingredients". While pre-brined turkeys are easier, they may not be a better deal, that salt water might add an extra 12 - 14% in weight which you pay turkey prices for*. We handle both kinds of turkeys and try and let our customers know what they are getting in advance, but sometimes we don't know until we open up the cases.<br />
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Now let's say you've gotten your hands on a bird that has not been pre-brined. You don't have to brine it, brining just makes it a little more juicy and also gives you a bit more wiggle room if you overcook the turkey. Most of our smaller sized birds are not pre-brined, but the smaller birds don't dry out as much anyway so it's not such a bid deal. However, if you brine it, then when people compliment you on how great the turkey tastes, you can say something like, "Well, that's because of my great-great-grandma Bambi's secret brine recipe that I slaved over for the last couple of days." Then people will be amazed that you have a stripper in your lineage, you won't be able to get this amazement without brining your bird.<br />
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Meat loves salt, it's the perfect ingredient and the perfect condiment rolled into one. When meat is brined, or even when it dry-rubbed with a salty mix, the brine seeks to form an equilibrium. Since the water inside the cells of the meat has less salt than the brine, the brine water is absorbed (osmosis anyone?). Many meat proteins are soluble in salt, so the brine relaxes these proteins allowing space for even more water to be absorbed. The net effect is an uptake in water, salt, and any other flavors that you add to your brine. Note, this only works for water soluble flavors, so sugar works great but many spices are not water soluble. However, by briefly warming crushed spices in oil, which they are soluble in, and then mixing them into your brine, you can increase your chances that they will be drawn into the meat.<br />
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The difference between brining and salt curing are a little hazy. In both instances salt is used to help the meat pick up flavor, but in curing salt's antibacterial properties are at the forefront, whereas in brining it's more about the water. However, at higher concentrations brining is an excellent way to cure all kinds of things. <a href="http://www.themeatguy.jp/app/en/products/index/34" target="_blank">Bacon</a> is brined <a href="http://www.themeatguy.jp/app/en/products?commit=Search&query=pork+belly" target="_blank">pork belly</a>, <a href="http://www.themeatguy.jp/app/en/products/view/507#content-top" target="_blank">Corned Beef</a> is brined beef <a href="http://www.themeatguy.jp/app/en/products/view/230#content-top" target="_blank">brisket</a>, <a href="http://www.themeatguy.jp/app/en/products/index/11" target="_blank">Ham</a> is brined <a href="http://www.themeatguy.jp/app/en/products/view/714#content-top" target="_blank">pork leg</a> meat, and <a href="http://www.themeatguy.jp/app/en/products?commit=Search&query=pickles" target="_blank">Pickles</a> are the brined penises of the common garden gnome.<br />
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<b>How to Brine a Turkey</b></div>
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<b>The Meat Guy Method</b></div>
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1. Get yourself a food-safe container big enough for the bird, plastic is best, stay away from anything metal because it will react and make things taste metaly. I wouldn't recommend wood either, <a href="http://www.themeatguy.jp/app/en/products/view/1029#content-top" target="_blank">oven bags </a>work great and you can then re-use it to cook your turkey in.<br />
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2. Weigh the empty container and write down the weight, approximate is fine, you can even use a bathroom scale.<br />
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3. Put the unwrapped turkey in the container, fill the container with water, then take out the turkey.<br />
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4. Weight the container which is now partially full of water. Subtract the weight of the container that you had written down. Now you've got the weight of the water, which, becauase of the joys of the metric system, is also the volume! (1 kg = 1 Lt.) If you are working with pounds you should basically give up at this point because you can't convert pounds to gallons, but if you want to try you can use 8 pounds per gallon.<br />
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5. Add salt, it's best to use sea salt--we sell two kinds, <a href="http://www.themeatguy.jp/app/en/products/view/275#content-top" target="_blank">Fino</a> and <a href="http://www.themeatguy.jp/app/en/products/view/660#content-top" target="_blank">Grosso</a>, both work just fine. Don't use iodized salt, it will make it taste iodiney. You want to use 50-60 grams of salt per liter of water and 20 grams of sugar. It's easier to dissolve the salt and sugar if you take a portion of the water, heat it on the stove, and dissolve the salt in the hot water, then return the mixture to the rest of the water in the container. An old wive's tale says that you've got enough salt in your brine if a potato floats, I try not to mess around with old wives.<br />
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6. Add other stuff, throw in some garlic, spices, maybe some bourbon (bourbon makes anything better). As the turkey sucks up the brine solution, it will also suck up any other flavors that you want to add. Be creative!<br />
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7. Put the turkey in the brine, it will float so you want the container cover to be able to hold it under a little bit, you can also pick up one of those weights that they use to make Japanese pickles, they work really well.<br />
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8. Put the whole mixture in the refridgerator. If your fridge is too small, you can put it in a cooler box with ice, add more ice as it melts.<br />
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9. Wait, at least 12 hours, 24 is better, 48 is a bit too long.<br />
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10. Remove the turkey, rinse it well, cook it! Don't re-use the brine!<br />
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Best of luck and Happy Brining!<br />
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*This is not exclusively the realm of the turkey industry, many types of meat, especially those that are sold in large discount chains, tend to be "enhanced". We have very few items like this and we always try and let our customers know what they are getting.<br />
<br />TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com0tag:blogger.com,1999:blog-4966473409638422225.post-30627944570602508942011-10-31T15:25:00.001+09:002011-10-31T15:25:56.094+09:00A Roast chicken recipe for people who are probably above average intelligence but lack cooking skills.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Roast chicken </span></b>rocks, and in Japan, where the Colonel rules come Christmas day, it's important that everyone knows how to pop one in an oven. Here is a recipe for you!<br />
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<img alt="" border="0" height="398" id="BLOGGER_PHOTO_ID_5669502234711397250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LhdDEuNmfbiLSF3SwX7Cs-B-3E1Z_07DGtS_KkWwcZV_0txANQ9ZRzV2EldfW-MQLhgnG6A1FgvVBJMvkYYhH6QaJecSbuRUTPCra9eYp48xD2QzsNYzpSJrT_G8og5-7NSW94uStGLV/s400/P1080800.JPG" style="display: block; height: 398px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" width="400" /><br />
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What you will need: (all available in a set coming soon.)</div>
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<li>A <a href="http://www.themeatguy.jp/app/products?commit=Search&query=chicken+griller#content-top">chicken of the whole variety</a>, complete with legs, wings, and plump, natural breasts. 1 kg or 1.3 kg sizes are available, the 1.3 is pictured below.</li>
<li>An <a href="http://www.themeatguy.jp/app/en/products/view/683#content-top">oven bag</a> (please don't put this on your head).</li>
<li>A pop-up timer, the kind that pops up when it reaches a certain temperature (not the other kind, (actually, I don't think there is another kind)).</li>
<li>Some <a href="http://www.themeatguy.jp/app/en/products/view/689#content-top">dressing/stuffing mix</a>, in this case it will be called dressing since it will go <i>below</i> the chicken rather than <i>in</i> the chicken, which is the principle difference between the two, I believe.</li>
<li>A shallow roasting pan. The one pictured came from the 100 yen store, you can also get them at most any home center in the camping section (yes, that is strange that a roasting pan would be in the camping section, but in Japan people use them for yaki-soba and yes, it is strange that yaki-soba is the ultimate camping food, I'm now stuck in a double paranthesied spiral of strangeness)).</li>
<li>A little bit of <a href="http://www.themeatguy.jp/app/en/products/view/751#content-top">olive oil</a>.</li>
<li>An oven, if it's a microwave/oven combo, then make sure it's set for "oven" or is this won't work very well, although the roasting pan should give off some pretty cool sparks.</li>
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<img alt="" border="0" height="348" id="BLOGGER_PHOTO_ID_5669502671039923874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOR_Rbx6Bc0nw9CMt_JVqxMOW2r4AruhiXPMRy3ofA7Y7dW5MAseDPNfgZRHQja6LRqMnhY34xDtJ7U8DgA1QbGIanspsj6I1KC12e-GM-zNLHAWqwnYQVPDDou4gyAJOFlSPAB0tXTzR/s400/P1080725.JPG" style="display: block; height: 348px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" width="400" /><br />
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<b><span class="Apple-style-span" style="color: red;">---If your oven takes a long time to warm-up,</span></b></div>
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<b><span class="Apple-style-span" style="color: red;">now would be a good time to pre-heat it to 220ºC--</span></b><br />
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Step 1: Make sure your chicken is <b>completely</b> thawed out, rinse it off in the sink, especially the cavity. If the chicken is not completely thawed, then let it sit in a bowl under the faucet with cold water running over it for a few minutes. If you try and cook the chicken when it's still a little frozen, things are not going to go so well for you. (However, it is possible to cook it from completely frozen, it just takes a lot longer and that's a post for a different day.) Pat it dry with some paper towels. I'm not sure that this is necessary, but all recipes call for patting down your bird. Live out your TSA fantasies at this time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-63xzN4SP_Aks_bygLAF_r0O2BFsj_Q1lgAiay-SGYxsoaRpCgqAeldoSUg-WC7VsqiEFkgAQF2DW5Towiv5nKweibDB0Dex_yBo9GKw1ZVxqwuzM93H5nciQCkA-tDFRfNfDhmIEVtR/s1600/P1080730.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5669503606944668114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-63xzN4SP_Aks_bygLAF_r0O2BFsj_Q1lgAiay-SGYxsoaRpCgqAeldoSUg-WC7VsqiEFkgAQF2DW5Towiv5nKweibDB0Dex_yBo9GKw1ZVxqwuzM93H5nciQCkA-tDFRfNfDhmIEVtR/s400/P1080730.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="400" /></a></div>
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Step 2: Trim away the excess skin and fat from around the neck. You can save this skin and deep-fry it for a very tasty, artery-clogging snack!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2LfZarjl_6SqIJ1r0Tiby4h6urOn_cvxLUryI4ICJ6t0fPDM5ZHaXKhEUXs0YEBghEn0pLYtjEXEM2SyRAfSAKdtJp0AOBGLOGkm4Zb2SlBplGOt56eI2DioLLljCnnAMN9mZudzVCjj/s1600/P1080728.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669503609944129122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2LfZarjl_6SqIJ1r0Tiby4h6urOn_cvxLUryI4ICJ6t0fPDM5ZHaXKhEUXs0YEBghEn0pLYtjEXEM2SyRAfSAKdtJp0AOBGLOGkm4Zb2SlBplGOt56eI2DioLLljCnnAMN9mZudzVCjj/s400/P1080728.JPG" style="display: block; height: 397px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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Step 3: Add about 2 tablespoons (those are the large ones) of olive oil, or butter, or some other kind of oil if you don't have olive oil or butter (but seriously, if you don't have olive oil or butter in your kitchen, you're doing it wrong). And the contents of the special roast chicken spice packet. If you don't have the roast chicken spice pack, then just use some salt, pepper, garlic, rosemary, and any other spices that you think might taste good on chicken.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT-PzELWznXly3nJPsiFQ27yzdFNAyumwiYYUKvEOl5f3I2fmuMIJYrJ6Fl6naKhgUjjZJ1YweONrxYK5-HeW7njgkBAyIW9GgK4DuolrncGQAD84GPZNW-FFO5cWT48amVNbZkqFjwz7/s1600/P1080735.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669503615518858162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT-PzELWznXly3nJPsiFQ27yzdFNAyumwiYYUKvEOl5f3I2fmuMIJYrJ6Fl6naKhgUjjZJ1YweONrxYK5-HeW7njgkBAyIW9GgK4DuolrncGQAD84GPZNW-FFO5cWT48amVNbZkqFjwz7/s400/P1080735.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 338px;" /></a></div>
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Step 4: Rub that spice and oil all over your chicken. It's a good idea to light some candles and play some Barry White while you do this, this will help the chicken relax and make it more tender. The spices don't really penetrate the skin, so if you want the meat of the chicken to be spiced as well, then also rub some spices between the skin and the meat. That's too much trouble for me though, I just rub it on the outside, but you can do what you want. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcZweUQwPSAxiZnaAh-ZfzulOnNvY-XVSJGvq8aLxWAw7kM7CoE31xVE9HeCnkDzMCp1kBxUzXWwcVXS9P_jGAMGuadIyhQABDml4CJu8rihVX3VEzCRlxeBG6rY5eswSZaWJ2DYfId6O/s1600/P1080738.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669503617837674194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcZweUQwPSAxiZnaAh-ZfzulOnNvY-XVSJGvq8aLxWAw7kM7CoE31xVE9HeCnkDzMCp1kBxUzXWwcVXS9P_jGAMGuadIyhQABDml4CJu8rihVX3VEzCRlxeBG6rY5eswSZaWJ2DYfId6O/s400/P1080738.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 398px;" /></a></div>
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Step 6: Insert the pop-up timer in the thickest part of the breast, this is about halfway between where the wing tip folds over and the center of the bird. (Note: the breasts are on the <i>front</i> of the bird.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYoSJGJuxlS4G1r10cl276gTu8MYQCmAHHyFQ-1j_KFR3Ev0N2eE5ralQRXKcsO4qFhHhXBNuKM9TlM3lpANNUluClZI1DiT_hp7DGgfrbHOE3Rr01Cz8WfCxKg20Yo1vfE-vUhSpN3k_/s1600/P1080740.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669503620194740898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYoSJGJuxlS4G1r10cl276gTu8MYQCmAHHyFQ-1j_KFR3Ev0N2eE5ralQRXKcsO4qFhHhXBNuKM9TlM3lpANNUluClZI1DiT_hp7DGgfrbHOE3Rr01Cz8WfCxKg20Yo1vfE-vUhSpN3k_/s400/P1080740.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 338px;" /></a></div>
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Step 7: To keep your chicken from going all splay-legged and looking like a drunken sorority girl, it's a good idea to tie the legs together with a bit of string (use cotton string).</div>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5669504063549878994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGm_s5S2ok2s78thzLocPKSKIwi6L8EMBC4U0Y2aKZA8GfdgSQNNADmP1-M2bjoO1KF-9u5GvsmrvSdYyZitLfGZctvagu3jRrfDvlug__CyyaWRGkfxFeQ-r82sOkO40HA1TvzQfXtGm/s400/P1080743.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 275px;" /><br />
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Step 8: Pull out your roasting pan, open up the oven bag, and place it in the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdcU0xxObU7BaiJSX7ohSkJzCPwy7oHgiGpCoU3RGJTuWc33qm8n07YIG2urGybBhJxxw6BLybWvIHNuBrawyLsPB5D61m-TTTyLxxnu2V7oCJfzB9nkCo1bkB6nl45RtbpGwf3z4k9E9/s1600/P1080744.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669504068562156882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdcU0xxObU7BaiJSX7ohSkJzCPwy7oHgiGpCoU3RGJTuWc33qm8n07YIG2urGybBhJxxw6BLybWvIHNuBrawyLsPB5D61m-TTTyLxxnu2V7oCJfzB9nkCo1bkB6nl45RtbpGwf3z4k9E9/s400/P1080744.JPG" style="display: block; height: 383px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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Step 9: Add the entire contents of the stuffing mix into the bag.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFd7ieI5LmU6aQksYUdLIAkabFENlkm2KVL1dPZuvH9VXlEtQM_JhW7GA2BMkWDZCOYwhnfQf9S0D_pVhiuU3XvoyZPn_EoVvWipIqypcnOGyj-2Gbo9J27O8O7mIifEIuK2yraM5yeQs/s1600/P1080747.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669504074289790610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFd7ieI5LmU6aQksYUdLIAkabFENlkm2KVL1dPZuvH9VXlEtQM_JhW7GA2BMkWDZCOYwhnfQf9S0D_pVhiuU3XvoyZPn_EoVvWipIqypcnOGyj-2Gbo9J27O8O7mIifEIuK2yraM5yeQs/s400/P1080747.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 394px;" /></a></div>
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Step 10: Add about 1/3 to 1/2 cup of moisture to the bag. Beer works great, so does wine, even whiskey. Keep in mind that it's the moisture that is important, not so much the intoxicating qualities of this ingredient, so intoxicating ingredients that are not liquid will not work very well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNS_w622aE-U82L40LF2EISBeMvUdFbtoofe4uI2xH1F4Gv2CWLLtj4yGI5DTTn8MBPUT0cwanDHrUfqAQskIgFmhdgBylSNX9XgTyhUpis4u4IbAPxnWt_sO_T0ZDVo_etvuEDfB6ags/s1600/P1080751.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669504595591062082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNS_w622aE-U82L40LF2EISBeMvUdFbtoofe4uI2xH1F4Gv2CWLLtj4yGI5DTTn8MBPUT0cwanDHrUfqAQskIgFmhdgBylSNX9XgTyhUpis4u4IbAPxnWt_sO_T0ZDVo_etvuEDfB6ags/s400/P1080751.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 375px;" /></a></div>
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Step 11: Close the bag and shake the hell out of it. Bounce on one foot while you do this, this will ensure that everything mixes properly. If you are confined to a wheelchair, or otherwise immobilized and are unable to bounce on one foot, then add in some hootin' & hollerin' so that you are able to approximate the appropriate amount of craziness. When finished, the stuffing should be well mixed, but it will look a little dry. That's OK, since we are cooking the chicken on top of the dressing, it will catch all the glorious chicken juices and be just the proper amount of moistness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHKqK2A0L_r2ZSUgfW07LbyXpKLUJ_S9AXwPgTDRywS6oOxZA8Br1VzF-1SK84mZvKFVPZlbYDzN0jMLHLLKWJP43ansluEGtxQbWhM8YrJjpF4hpEMROeyvYL-p5_Z4T-TmZF0ifoDra/s1600/P1080754.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669504599801013970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHKqK2A0L_r2ZSUgfW07LbyXpKLUJ_S9AXwPgTDRywS6oOxZA8Br1VzF-1SK84mZvKFVPZlbYDzN0jMLHLLKWJP43ansluEGtxQbWhM8YrJjpF4hpEMROeyvYL-p5_Z4T-TmZF0ifoDra/s400/P1080754.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 398px;" /></a></div>
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Step 12: Spread the bag out nicely in the pan, then place the chicken on top of the stuffing. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60MTHuALZplhaypSPgr-rgyEDz3lHVBDQiFqi6nAEPhUGbx9joJRp1osxsCSvaRzSjUr8G51K-ibWbgVeqFnRboSWmj9kvjB1iot0Y2hIDOuIL046PQH9W6k8B0NYfPvUdoe-18WybYGH/s1600/P1080756.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669504606014270578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60MTHuALZplhaypSPgr-rgyEDz3lHVBDQiFqi6nAEPhUGbx9joJRp1osxsCSvaRzSjUr8G51K-ibWbgVeqFnRboSWmj9kvjB1iot0Y2hIDOuIL046PQH9W6k8B0NYfPvUdoe-18WybYGH/s400/P1080756.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 312px;" /></a></div>
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Step 13: Close up the bag using the handy little tie-thingy that is included. If you've lost your tie-thingy, just use a bit of string, or a twisty, or something else.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGO9Y6hZ4pjAIb3NIF1frnEPLcEmuOf1leZn3q3U2K1JCMvGPKNEc1H-yMO43QN6ZnPYgMVrK7pEDWKLRZ5-u6NWKqLvNcFAlhuQUirCJQWuMtjM3HEdZzZPtik_N7QYumlqJCZb3Ib3kT/s1600/P1080757.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505109709835186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGO9Y6hZ4pjAIb3NIF1frnEPLcEmuOf1leZn3q3U2K1JCMvGPKNEc1H-yMO43QN6ZnPYgMVrK7pEDWKLRZ5-u6NWKqLvNcFAlhuQUirCJQWuMtjM3HEdZzZPtik_N7QYumlqJCZb3Ib3kT/s400/P1080757.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 354px;" /></a></div>
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Step 14: Cut off the excess plastic remaining after you've closed the bag. You can say a little prayer here if you'd like during this sacred oven-bag bris.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlGprV-yuavvHEbtVVJ2WTZ5o-uTD86r2K2JWZi87_bZP9pfVtsPUM6PNglz86Insv5gcECiXJVmQhKKSbS7dGT1AXRglxIAQO8Ahl6T3eXeE6Qx2mf8SJrWlxxdMzwJ8q4wMMKufV0CQ/s1600/P1080758.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505113655902386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlGprV-yuavvHEbtVVJ2WTZ5o-uTD86r2K2JWZi87_bZP9pfVtsPUM6PNglz86Insv5gcECiXJVmQhKKSbS7dGT1AXRglxIAQO8Ahl6T3eXeE6Qx2mf8SJrWlxxdMzwJ8q4wMMKufV0CQ/s400/P1080758.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 382px;" /></a></div>
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Step 15: Cut some holes in the top of the bag, 4 - 6 holes should do it. This is to let some of the steam out while it is cooking so that the bag doesn't blow up like a balloon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAEyPVYZG22qtpIjyTApRDYrSatWHuNE67aosapq1xOdPubuIUGnEIWqO3EgAJoxBGzEUzkzzsdTaD3JJY31rAs0ZWLX2O3doy4iailHN46VjUz-A-9H2jaOmLzrLUvS6iCqj_Q_4Ogmq/s1600/P1080759.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505112548976370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAEyPVYZG22qtpIjyTApRDYrSatWHuNE67aosapq1xOdPubuIUGnEIWqO3EgAJoxBGzEUzkzzsdTaD3JJY31rAs0ZWLX2O3doy4iailHN46VjUz-A-9H2jaOmLzrLUvS6iCqj_Q_4Ogmq/s400/P1080759.JPG" style="display: block; height: 387px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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Step 16: It's Oven Time! Put the bird in the oven, close the door, roast it at about 220ºC for about 1 hour. Start checking it after 30 minutes or so. Ovens in Japan have a very wide range of cooking times. It depends on if it's gas or electric, large or small, how often you open it, if it's a convection oven or not, etc., etc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1X5-K7MuWX3Tkw2Aj71gqkSU1HOOuUUwP2fJsku0VlBwQl7pMtWP_XRFDw3AQbontDKGL1bby9mQLhbLRrABgVrp97STQ4Cpj8qKyTNq8PDsHiGrtfCl-vph3FP3aW4eacmjdPAQw3uVj/s1600/P1080766.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505122352696114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1X5-K7MuWX3Tkw2Aj71gqkSU1HOOuUUwP2fJsku0VlBwQl7pMtWP_XRFDw3AQbontDKGL1bby9mQLhbLRrABgVrp97STQ4Cpj8qKyTNq8PDsHiGrtfCl-vph3FP3aW4eacmjdPAQw3uVj/s400/P1080766.JPG" style="display: block; height: 273px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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After 45 minutes or so, your chicken should look like this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_UmoCmDEQRsqB4jtnmGhi1oB4AWNZuWuZF4f-WeKpkxWAYN0MEmYfmB65ciNJxkZwt4BvTQJ6kuJ73nByrwx-INQCUlUAPuapyVWXf9STfG9TUM6B6TnI188hbvxGqbsWn7BpyrHYYTr/s1600/P1080769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_UmoCmDEQRsqB4jtnmGhi1oB4AWNZuWuZF4f-WeKpkxWAYN0MEmYfmB65ciNJxkZwt4BvTQJ6kuJ73nByrwx-INQCUlUAPuapyVWXf9STfG9TUM6B6TnI188hbvxGqbsWn7BpyrHYYTr/s400/P1080769.JPG" width="400" /></a></div>
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Step 17: Even with the pop-up timer, it's still a good idea to use a <a href="http://www.themeatguy.jp/app/en/products/view/934#content-top">meat thermometer</a>. The pop-up timer that we sell is designed to pop at about 77ºC, once it pops, the breast meat is finished, but if you have poor circulation in your oven, or are cooking too hot and fast, then the thigh meat might need a few extra minutes so it's worthwhile to check with a quick-read thermometer as well. After about 45 minutes, you want to check and see how well your turkey is browning. If you like crispy skin, then you might want to cut the top of the bag open to hasten that along. If the timer has popped, then turn up the temperature and scorch the outside for 5 or 10 minutes, it the timer hasn't popped then just proceed as normal until it pops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSodqlHDAKLk1sxdmT7ZKaT4n4NvWVq-PQ99QnLmbL2OvFwd7hPtpNvX9W_qCyvReK_BBpN-X05lrLnHZXSdpKmrfAAuyYE22ilXP3a-vA5NdkoFFGutuT5GxuZkD9HB6OkRstfpXsO9b/s1600/P1080771.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505647343953202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSodqlHDAKLk1sxdmT7ZKaT4n4NvWVq-PQ99QnLmbL2OvFwd7hPtpNvX9W_qCyvReK_BBpN-X05lrLnHZXSdpKmrfAAuyYE22ilXP3a-vA5NdkoFFGutuT5GxuZkD9HB6OkRstfpXsO9b/s400/P1080771.JPG" style="display: block; height: 315px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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Step 18: Resting. Let the poor bird rest a few minutes, at least 10, 15 is perfect. Tent some foil with the shiny side inwards over the chicken and just let it chill out. This allows the juices to be re-absorbed into the meat and will result in a more moist chicken. Also, if you like your stuffing to have a nice crispy crust, you can chuck it back into the oven for a little bit longer.</div>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505664427012546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjany4rAKTTe2YVcBPOqK0bD9C0AGSMc_SX5q0Bi4YpEBm9-FyeoIfkX0-9Oa0Y-rMdFIqyo1s-GRJQ0Beotf79idSjVRexbiSZo_Z5A4fwnoqIvlHX2G0sOGKSvmD5piz9u6OKxDqbDrUx/s400/P1080781.JPG" style="display: block; height: 352px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5bchRiyFS2i5k642ofiwRqAahXDZ4eP8KfyW51sCNmNJicgmL-kiBPAliTeRQgNofiJ9tnuDFloxkl2NCL86vc_u3guFCDO43yGX7HieNQrmUkzg7j9V5LZuJRoL75Wg4tNUrNaUrP6l/s1600/P1080779.JPG"></a><br />
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Step 19: The enjoying! There you go, a perfect roast chicken! You can now nicely carve it up, or just rip into with your bare hands. We recommend the bare hands, bare chested method of chicken consumption at all times (although it will sometimes get you kicked out of certain restaurants).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYyvFfKqe9dObgJI7W3MSlwsmV65nF-Vm9O4OZz_KrjM2CKEpNg2_-UAJEcmfPv3BFiIan6s9pjPcAFTMD2Uy0_tt2Vd2B9aT3AfBau7vNc31tEzULea9sOjD1Nq5ECWWFPPkZNVNogE8/s1600/P1080769.JPG"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8m4TeG8cj8ro121-yyk76qtu01CKuj9EXtihwoWk2lRy77TN3ruER_-CT24VS472WV_i6Fw0F1Usdez3SVWogqcXc7volyv2p6zIQOM2b3DPwB3dZvhNkEDIAhflYJbNN4zOJQLN30EC/s1600/P1080794.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5669505667460249234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8m4TeG8cj8ro121-yyk76qtu01CKuj9EXtihwoWk2lRy77TN3ruER_-CT24VS472WV_i6Fw0F1Usdez3SVWogqcXc7volyv2p6zIQOM2b3DPwB3dZvhNkEDIAhflYJbNN4zOJQLN30EC/s400/P1080794.JPG" style="display: block; height: 275px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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This recipe works on other meats than just chicken! You can roast turkeys, ducks, rabbits, or pigs the same way. Just vary the cooking time.</div>
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Hooray!</div>
<br />TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com2tag:blogger.com,1999:blog-4966473409638422225.post-79781202689960863242011-04-01T18:39:00.003+09:002011-04-01T18:46:06.812+09:00I'm going VeganIt is with a heavy heart that I must break this news to the world, but I've seen the light and I'm going Vegan. It was the little piggies that did it to me. It turns out that they are one of the smartest animals under the sun. They have feelings, they fall in love, they talk to each other, they even create masterful works of art in the mud. Hell, I bet they'd have built their own little piggy cities by now if they had some hands, it's just that concrete and rebar are really hard to manipulate if all you've got is a snout. I haven't given up bacon though, I don't care how smart you are, if you taste like bacon, God meant you to be eaten (I recommend that everyone I know stay away from natural sources of salt and smoke). We'll still be selling the meat for awhile, but hopefully soon we'll find some great, soybean based alternatives to all of our products.TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com2tag:blogger.com,1999:blog-4966473409638422225.post-62535063256591561662011-02-01T11:05:00.000+09:002011-02-03T19:53:26.475+09:00<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.themeatguy.jp/images/bib5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://www.themeatguy.jp/images/bib5.JPG" border="0" alt="" /></a><br /><p class="MsoPlainText">A customer of mine this week had a question and I realized that I may as well answer it publicly because it’s probably fairly common.<span style="mso-spacerun:yes"> </span>He was shopping for a pressure cooker and wanted some info.<span style="mso-spacerun:yes"> </span>My pressure cooker is one of my dearest cooking implements, right behind my grill(s), smoker, and big-ass frying pan.<span style="mso-spacerun:yes"> </span>Back when I was young enough to be drug to church, I remember my mother making the Sunday roast beef spread in her pressure cooker and every time I break it out, I feel a bit of tasty nostalgia.</p> <p class="MsoPlainText"><o:p> </o:p></p> <p class="MsoPlainText">Pressure cookers rock, they cook fast, retain moisture, and have some sort of voodoo magic going on that makes everything tasty.<span style="mso-spacerun:yes"> </span>The science is pretty 8<sup>th</sup> grade, remember Boyle’s Law? By trapping the steam, the cooker increases the atmospheric pressure inside so that water boils at a higher temperature than normal.<span style="mso-spacerun:yes"> </span>So instead of simmering your food at 100°C you can simmer it at 125° or higher. Moisture is locked in, the higher temperature cooks everything faster, everybody wins.</p> <p class="MsoPlainText"><o:p> </o:p></p> <p class="MsoPlainText">If you are shopping for a pressure cooker it might pay to check some recycle shops, I picked up a good heavy-duty model for 4000 and when I went online to see if there was a user's manual discovered it was 25,000 new.<span style="mso-spacerun:yes"> </span>You can buy a new one for a couple thousand yen and it will do the job but it’s worth it to check out the “pro” models. The problem with the cheaper ones is that if you put it on the stove, notice that you've run out of beer, pop down to the conbini, when you come back you'll have a mess and a ruined cooker (hence my trip to the 2nd hand store).<span style="mso-spacerun:yes"> </span>With the pro-ones you can do this over and over again and the valves don't get messed up.</p> <p class="MsoPlainText"><o:p> </o:p></p> <p class="MsoPlainText">Anything tastes good in a pressure cooker but tougher cuts will taste better.<span style="mso-spacerun:yes"> </span>The reason why some cuts of meat are tough and other's tender has a lot to do with how much collagen is in the meat.<span style="mso-spacerun:yes"> </span>Muscles that are used a lot like from the hind and fore quarters have more collagen, the loins have less.<span style="mso-spacerun:yes"> </span>With heat and time collagen breaks down into gelatin (which gives the meat a rich flavor) and that's what a pressure cooker does quickly.<span style="mso-spacerun:yes"> </span>So <a href="http://www.themeatguy.jp/app/en/products/view/716#content-top">beef flanks</a>, the <a href="http://www.themeatguy.jp/app/en/products/view/513#content-top">eye of round</a>, <a href="http://www.themeatguy.jp/app/en/products/view/471#content-top">beef cheeks</a>, <a href="http://www.themeatguy.jp/app/en/products/view/230#content-top">brisket</a>, etc. are better in the pressure cooker.<span style="mso-spacerun:yes"> </span>The striploin, the cube roll, tenderloin, etc. are better in the oven or on the grill.</p><p class="MsoPlainText"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpoXfzdITAcsDmb4vlT941XGZ8aaEv9qTXV_qHB5m7XUJeJsGzycezN0pH01Do51GIOXXTZrdudDR7NA40_MSsJoSvSEo_O9yzWZu8sGdtiL8YyM1NF3Fv740cRmvBUBrtlX2UuuWFF8L/s200/pressure+cooker+top.jpg" />I use my pressure cooker at least 2 or 3 times a week, I often just fill the bottom half with some potatoes, carrots, and whatever other veggies are on hand, throw in a pack of our <a href="http://www.themeatguy.jp/app/en/products/view/231#content-top">beef cubes</a> straight out of the freezer and rock hard.<span style="mso-spacerun:yes"> </span>Over the top a can of cut tomatoes, a half glass of wine, about a tablespoon of steak spice.<span style="mso-spacerun:yes"> </span>Crank it up, stand on the deck and have two tallboys and four cigarettes, turn it off, make a salad, dinner's done.</p>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-58773216896222136382010-11-24T14:57:00.002+09:002010-11-24T15:08:58.369+09:00Nobody really likes cranberry sauce<div style="text-align: center;"><br /></div>Cranberry sauce hasn't changed much since I was a kid. My mom used to pop a tin, slice up that can-shaped jelly into a loaf, and it followed the turkey around as everyone took the smallest amount they could get away with. At least now the jelly stuff has whole cranberries in it, but it is a testament to the near-universal dislike of cranberry sauce that, even though we have it on sale year around, it only ever sees any orders around during turkey time.<div><br /></div><div>I decided I could make it better. So after playing around with a few cans, I came up with a recipe. I had some friends over for a <a href="http://www.themeatguy.jp/app/en/products/view/920#content-top">turducken</a> yesterday, and at the end of the day there wasn't a drop of cranberry sauce. Here is what you do:</div><div style="text-align: center;"><br /></div><div>1. Empty a can of <a href="http://www.themeatguy.jp/app/en/products/view/682#content-top">cranberry sauce</a> into a small pan.</div><div><br /></div><div>2. Add a quarter stick of butter (butter, much like bacon, makes everything better!)</div><div><br /></div><div>3. Throw in a pinch of cloves, a pinch of cinnamon, and salt and pepper to taste.</div><div><br /></div><div>4. Let it simmer, stirring occasionally, until the butter melts, and the jelly turns into a thick sauce.</div><div style="text-align: center;"><br /></div><div>Serve warm, also tastes great on roast pork, chicken, and pretty much any game meat.</div><div><br /></div><div>Happy Turkey Day!</div><div><br /></div><div><img src="http://www.themeatguy.jp/app/product_image/original/1927" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 695px; height: 613px;" border="0" alt="" /></div><div><br /></div>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-81444095689665091462010-10-06T13:53:00.004+09:002010-10-06T14:06:59.928+09:00Newsletter v.20<tr align="center"> <td><br /></td><td valign="top"><b>Meat News!<br />Volume 20 - Octo-fest-erific!<br /></b><br /><div align="left"><br /><p class="MsoNormal" style="text-align: justify;"><small>Standard disclaimer and un-subscribe info:<span style=""> </span>This is a newsletter that is being sent to you because I thought you might be interested or because you requested a subscription. If you are not interested, the un-subscribe link at the bottom of the page will send us away forever. <span style=""></span>If you are not interested, have told me so but are still receiving this letter, don't worry, we'll all be dead soon.</small><span style=""> </span></p> </div><div style="text-align: -webkit-left;"></div></td><td><br /></td></tr><tr><td><br /></td><td valign="top"><div style="text-align: center;"><br /><h1>Stock up Now, The Sky is Falling!</h1></div><p class="MsoNormal" align="left"><a href="http://www.themeatguy.jp/app/en/products?commit=Go+to+Category&id=35#content-top"><img style="width: 300px; float: left;" alt="Dance!" src="http://www.themeatguy.jp/images/Parthenon.JPG" align="left" border="0" height="346" width="374" /></a></p><br /><big><span style="font-weight: bold;">And the seas are a rising!<br /><br /><br /><br /></span></big>Autumn is in the air, and here in Southern Nagoya it smells a lot like diesel<a href="http://www.themeatguy.jp/app/en/products/view/744#content-top"> fumes</a>. Still, I know that sometime in the next month, we will have a good solid four or five days of great weather before packing it in until next spring. I think I’ll be barbecuing a <a href="http://www.themeatguy.jp/app/en/products/index/9">turkey</a>.<br /><br />There are a whole lot of holidays coming up soon that require big meats; <a href="http://www.themeatguy.jp/app/en/products/index/9">turkeys</a>, <a href="http://www.themeatguy.jp/app/en/products?commit=Search&query=duck">ducks</a>, <a href="http://www.themeatguy.jp/app/en/products/index/11">hams</a>, <a href="http://www.themeatguy.jp/app/en/products/index/38">roasts</a>, <a href="http://www.themeatguy.jp/app/en/products/view/956#content-top">etc.</a> (hint: we sell these things). A lot of you are probably already getting very excited about this so I feel a bit bad about being the bearer of bad news. You see, most likely, this will be the last holiday season ever. <br /><br />You might have noticed that this past summer was a bit hot and long, but next year’s will be worse. Global warming is here and the end is nigh. On top of that, it looks like China will be invading sometime soon, and the Japanese economic situation continues to be compared to <a href="http://www.themeatguy.jp/app/en/products/view/719#content-top">Greece</a>. And I think we all know what happened to Greece, from the photos in the tourist brochures it pretty much looks like there’s not anything left but <a href="http://www.themeatguy.jp/app/en/products/index/25">homo-erotic pottery shards</a>, stone rubble, and some <a href="http://www.themeatguy.jp/app/en/products/index/7">goats</a>.<br /><br />Within a year we could all be huddled up around the base of Mt. Fuji watching the waters rise. While that on its own is enough to comprise a dire situation, there is one thought that could make it even worse. That is the image of everyone in Japan thinking, in unison, “damn, I wish we’d bought twice as much <a href="http://www.themeatguy.jp/app/en/products/view/803#content-top">meat</a> from The Meat Guy last year!” My visions of grandiose are not so inflated that I can claim to help alleviate the first part of next year’s catastrophe, but at least I can help with the second. I urge you, for the sake of dispelling any future regrets, to <b>bulk up your meat orders while there’s still time!</b><br /></td> <td><br /></td></tr><br /><tr> <td></td><td valign="top"><br /><br /><table bgcolor="#dddddd" border="0" cellpadding="2" cellspacing="2" height="584" width="754"> <tbody></tbody><tbody> <tr> <td align="center" valign="top"><b>Turkeys<br /></b><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"> <tbody></tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/857#content-top"><img style="border: 0px solid ; width: 250px; height: 250px;" alt="Kangalicious!" src="http://www.themeatguy.jp/images/turk250.jpg" border="0" height="250" width="250" /></a><br /><br /></td> </tr> <tr align="center"> <td valign="top"><br /><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;">We've got our birds all sorted out just in time for Canadian Thanksgiving, eh? Get yours now or place an order to be delivered later in<br />the season.<br /></span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;">Frozen</span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 13px;"><br /></span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 13px;"></span></span></div><br /></td> </tr> <tr align="center"> <td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 13px;"><br /><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"> <tbody></tbody><tbody> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">T006<br /><br /></td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">10-12<br />LB</td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;"><span ><b>4,980 Yen</b></span></td> </tr> </tbody> <tbody></tbody></table><br /></span></span></td> </tr> </tbody> <tbody></tbody></table> <div style="text-align: center;"><div style="text-align: -webkit-center;"><br /></div><form action="http://www.themeatguy.jp/app/cart/add" method="get"><input id="product_no" name="product_no" size="4" value="T006" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"><input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"><br /></form></div></td> <td align="center" valign="top"><b>Tirol Cheese<br /></b><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"> <tbody></tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/957#content-top"><img style="border: 0px solid ; width: 250px; height: 250px;" src="http://www.themeatguy.jp/images/tiroler250.jpg" alt="" border="0" height="250" width="251" /></a><br /><br /></td> </tr> <tr align="center"> <td valign="top"><br /><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;">One of our awesome new cheeses from the Austrian Alps. This is super for fondue, or just for adding a bit of stink in your life.<br />Chilled<br /></span></span><b><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;"><span style="font-weight: bold;"></span></span></span></b><br /><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 13px;"></span></span></div><br /></td> </tr> <tr align="center"> <td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 13px;"><br /><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"> <tbody></tbody><tbody> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; text-align: left; font-size: 13px; vertical-align: top;">Product<br />ID</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">CZ005<br /><br /></td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">about<br />450 gm</td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;"><span ><b>1,485 Yen</b></span></td> </tr> </tbody> <tbody></tbody></table><br /></span></span></td> </tr> </tbody> <tbody></tbody></table><br /><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="CZ005" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"><br /></b></form></div></td> <td align="center" valign="top"><b>Pie Set<br /><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"> <tbody></tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/598#content-top"><img style="border: 0px solid ; width: 250px; height: 250px;" alt="" src="http://www.themeatguy.jp/images/pieset250.jpg" border="0" height="250" width="250" /></a><br /><br /></td> </tr> <tr align="center"> <td valign="top"><br /><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;">Dooms Day Bargain!! 13% OFF a pack of three meat pies. Offer ends October 10th.</span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;"></span></span> <br /><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;">Frozen<br /><br /></span></span></div><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;"><br /></span></span></div><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: sans-serif; font-size: 12px; line-height: 20px;"><br /></span></span></div></td></tr><tr align="center"><td valign="top"><div style="text-align: -webkit-left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 12px; line-height: 20px;"><br /></span></span></div><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 13px;"><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"> <tbody></tbody><tbody> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">PI008<br /><br /></td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">3<br />Pies</td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;"><span ><b>1,170Yen</b></span></td> </tr> </tbody> <tbody></tbody></table><br /></span></span></td> </tr> </tbody> <tbody></tbody></table> <span class="Apple-style-span" style="font-weight: normal;"><br /></span></b><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="PI008" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"><br /></b></form></div></td> </tr> </tbody> <tbody></tbody></table><br /></td> <td><br /></td></tr><br /><tr align="center"> <td></td><td align="center" valign="top"><br /><br /><table style="text-align: left;" border="1" cellpadding="2" cellspacing="2" height="411" width="809"> <tbody></tbody><tbody> <tr> <td><a href="http://www.themeatguy.jp/app/en/products/view/899#content-top"><img alt="" src="http://www.themeatguy.jp/images/tshirt300.jpg" border="0" height="387" width="300" /></a></td> <td valign="middle"><br /><table border="0" cellpadding="2" cellspacing="2" height="399" width="490"> <tbody></tbody><tbody> <tr align="center"> <td valign="undefined"><big><b>Awesome T-Shirt Give Away!</b><br /><small>Order 10 Strip or 10 Ribeye Steaks and get a free T-Shirt!<br />Can be worn wet or dry!<br />Write: "Free T-shirt" in the comments section when you checkout.<br /> Limit 1 per order. Offer ends 10/10/10<br /></small></big></td> </tr> <tr> <td align="undefined" valign="undefined"><a href="http://www.themeatguy.jp/app/en/products/view/576#content-top"><img alt="" src="http://www.themeatguy.jp/images/stripsteak200.jpg" align="left" border="0" height="133" width="200" /></a><b>10 Striploin Steaks - Free Shipping!</b><br />330 grams each, thick and meaty!<br /><big><big><big><big><b><span >9,980 Yen</span></b></big></big></big></big><br /><form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="SET109" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"><br /></b></form></td> </tr> <tr> <td align="undefined" valign="undefined"><a href="http://www.themeatguy.jp/app/en/products/view/577#content-top"><img alt="" src="http://www.themeatguy.jp/images/ribeye200.jpg" align="left" border="0" height="125" width="200" /></a><b>10 Ribeye Steaks - Free Shipping!</b><br />300 grams each, juicy and tasty! (and meaty)<br /><big><big><big><big><b><span >9,980 Yen</span></b></big></big></big></big><br /><form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="SET110" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"></b></form></td></tr></tbody><tbody></tbody></table><div style="text-align: auto;"><br /></div></td> </tr> </tbody> <tbody></tbody></table><br /><div align="left"><span style="color: red; font-weight: bold;"><big><big>1Yen Cheese! or Maybe 1 Yen Pizza! Over the last couple of months we've been getting in samples of various cheeses, we've also had our pizza supplier mess up a couple of times and send us the wrong kind of pizza. If you'd like to get your hands on some of this for a penny it's yours. You can't choose which one you'll get, it will all depend on what happens to be closest to your meat box. You won't be able to find this on the site, the only way to order is through the link below. Limit one per customer (we will think you're cheeky if you<br />try and order more than one). Offer ends Sunday, October 10th, 7:43PM (we expect you to purchase something else in addition to this 1 yen surprise) <span style="color: black;"></span></big></big></span><br /><br /><span style="color: red; font-weight: bold;"><big><big><span style="color: black;"></span></big></big></span></div><br /><span style="color: red; font-weight: bold;"><big><big><span style="color: black;"></span></big></big></span><small><small><small><small><small><span style="color: red;"><big><big><big><span style="color: black;"><small><a href="http://www.themeatguy.jp/app/en/products/view/925/#content-top"><img style="border: 0px solid ; width: 450px; height: 381px;" alt="cheese" src="http://www.themeatguy.jp/images/cheesesketch.jpg" border="0" height="255" width="362" /></a><br /><br /><big><big><big><big><big><big><big><big><big><a href="http://www.themeatguy.jp/app/cart/add?quantity=1&product_no=FRCHE1">Buy<br />Now!</a></big></big></big></big></big></big></big></big></big><br /></small></span></big></big></big></span></small></small></small></small></small><br /><div align="left"><big><big><small><big><big><big><small><small><small><small><small><span style="color: red;"><big><big><big><span style="color: black;"><small><br />By the way, <a href="http://www.mbprints.com/">MB PRINTS</a> makes all of our t-shirts. Great service in English, inexpensive,<br />fast. They rock! Literally, Mike, the owner, is a drummer in a rock-n-roll band!<br /><br />If for some reason, next year does not turn out to be a global catastrophe, we apologize for the inconvenience.<br /></small></span></big></big></big></span></small></small></small></small></small><span style="color: red; font-weight: bold;"><big><big><big><span style="color: black;"></span></big></big></big></span></big></big></big></small></big></big><br /><br /></div></td> <td><br /></td></tr><tr align="center"> <td><br /></td><td valign="top">More Meat Guy:<br /><br /><span class="Apple-style-span" style="font-size: medium; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><table border="0" cellpadding="2" cellspacing="2" width="100%"><tbody></tbody><tbody><tr><td valign="top"><br /><div align="center"><a href="http://www.facebook.com/TheMeatGuy">Facebook</a><br /></div><br /><div align="center"><a href="http://www.facebook.com/TheMeatGuy"><img alt="facebook" title="facebook" src="http://www.themeatguy.jp/images/facebookbadge.jpg" border="2" height="48" width="177" /></a></div><br /></td><td valign="top"><br /><div align="center"><a href="http://twitter.com/themeatguy">Twitter</a><br /></div><br /><div align="center"><a href="http://twitter.com/themeatguy"><img alt="twitter" title="twitter" src="http://www.themeatguy.jp/images/twitterbadge.jpg" border="2" height="54" width="177" /></a></div><br /></td></tr></tbody></table></span><br /><br /><br /> <br /><br /></td> <td><br /></td></tr>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-36182160926086435842010-08-12T14:49:00.003+09:002010-08-12T16:12:32.451+09:00Food for Thawt<div style="text-align: center;"><br /></div>I read a lot about food, I probably think more about food (mostly meat) than just about anyone you know. In fact, the only thing that I think about more than food is boobies...but I'll leave that for a different post.<div><br /></div><div>I ran across a couple interesting reads this week. The first is a great <a href="http://www.huffingtonpost.com/craig-goldwyn/eat-meat-or-not-vegans-ve_b_615954.html">Huffington Post</a> piece written by an online friend of mine, and follow meat lover, Craig "Meathead" Goldwyn, owner of the site <a href="http://amazingribs.com/">AmazingRibs.com</a>. Craig examines some of the arguments for and against including meat in your diet and has succeeded in cultivating a very civil discourse in the comment</div><div>s section. I recommend checking it out, his site is also a great reference point for all things barbecue related.</div><div><br /></div><div>The second article, "<a href="http://www.hoover.org/publications/policy-review/article/5542">Is Food the New Sex</a>" comes from a writer at the Hoover Institute, Mary Eberstadt. I have no idea who she is but she does take an interesting look at the recent trend with consumers to demand more information about where their food comes from, and the emergence of using food choice as a morality indicator. </div><div><br /></div><div>I have benefited greatly from consumers seeking greater transparency in their food choices. Whenever people are paying more attention to what they eat, niche marketers like me can benefit. This is because we know a lot more about each product that we sell than your typical employee of a supermarket with tens of thousands of pre-packaged items in a never ending turn-over of "New and Improved!" product roll-outs. My business, and thousands more, might not exist at all if customers weren't demanding more choices than traditional retailers provide. This is a great thing.</div><div><br /></div><div>Unfortunatley, this greater interest in food has some shortcomings as well. The market is incredibly fragmented with labels like "organic", "sustainable", "humane", "natural", etc. thrown around, many times with little relevance to the actual meaning of the words. It's confusing for those of in the food industry, even more so for consumers I suspect. The result is that these days there is a lot more data available regarding your food choices, but not necessarily more <i>knowledge.</i></div><div style="text-align: center;"><br /></div><div><i></i>In the article I mentioned above the author refers to a housewife in the 50's compared to a single woman in modern times with the conclusion that the modern consumer is much more aware of what they eat. That's only half the story though, in the 1950's over 80% of the population was less than 1 generation away from production agricultural. Either they had grown up on a farm, or their parents had grown up on a farm. They might not have read labels closely or been too concerned about whether their beef was grass or grain fed, but that's because they had most likely spent a lot of time witnessing the actual work of producing food. They had knowledge of where it came from so they weren't frightened by it. </div><div><br /></div><div>These days, in the developed world, less than 2% of the population is involved in production agricultural and the other 98% are several generations removed. For most people farms are either something quaint like a post-card, or something frightening like a factory. To overcome this lack of knowledge, they have a thirst for data and often get mislead. I don't really have a point here, just something to think about.</div><div><br /></div><div>If you actually do manage to get through the article, you'll notice a pretty distinctive right-wing tilt to it. For the record, I don't agree with most of it. She actually claims that the sexual revolution was a bad thing, that's like saying loose women are a bad thing, pretty messed up...</div><div><br /></div><div>Here is a picture of a meat pie, which is the closest thing on our site to the intersection where food and sex collide.</div><div style="text-align: center;"><a href="http://www.themeatguy.jp/app/en/products/view/360#content-top"><br /></a></div><img src="http://www.themeatguy.jp/app/product_image/original/2078" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 1024px; height: 682px;" border="0" alt="" /><div><br /></div><div><span class="Apple-style-span" style="color:#6600CC;"><b>Q.</b></span> Who loves ya?</div><div><span class="Apple-style-span" style="color:#3333FF;"><b>A.</b> </span> The Meat Guy loves ya!</div><div><br /></div><div>What do you think?</div>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com3tag:blogger.com,1999:blog-4966473409638422225.post-73915794515861038432010-04-22T15:37:00.002+09:002010-04-22T17:28:16.040+09:00<table width="722" cellspacing="2" cellpadding="2" border="0" bgcolor="#ffffff" align="center"><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/"><img height="120" width="722" border="0" alt="The Meat Guy" title="The Meat Guy" src="http://www.themeatguy.jp/images/banner722.jpg" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><strong>Meat News!<br />Volume 17 - Bases are Golden!<br /><br /></strong><br /><div align="left"><br /><p style="text-align: justify;" class="MsoNormal"><small>Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a subscription. If you are not interested, the unsubscribe link at the<br />bottom of the page will send us away forever. If you are not interested, have told me so but are still receiving this<br />letter it is because pirates have taken over the internet. It's not my fault.</small></p></div></td></tr><tr><td valign="top"><div style="text-align: center;"><br /><h1>ALL YOUR MEAT ARE BELONG TO US!</h1></div><p align="left" class="MsoNormal"> <img style="width: 300px; float: left;" height="336" width="300" alt="All Your Meat" src="http://www.themeatguy.jp/images/allyourmeat.jpg" /></p> <big><span style="font-weight: bold;">Have you done your part to fight meat piracy?</span></big><br /><br /><br /><br /><p class="MsoNormal">A lot of people don’t know this, but we’ve claimed exclusive distributions rights for all of the meat in all of Japan. We’re aiming to be like the recording and entertainment companies. In our, admittedly, Meat Guy centric view, all meat that doesn’t come directly from us is unauthorized. Remember, the consumption of pirated meat is crippling to (our) artistic creativity. It’s like stealing the <a href="http://www.themeatguy.jp/app/en/products/index/34#content-top">lifeblood</a> from babies, in this case we are using a rather broad definition of “baby” to include one particular chubby, middle-aged man, and by “lifeblood” we mean “money for <a href="http://www.themeatguy.jp/app/en/products/view/390#content-top">beer</a>”.</p><p class="MsoNormal"><o:p>That’s not to say that pirates aren’t cool, because they are</o:p></p><p class="MsoNormal">very cool. In fact, The Meat Guy is pretty much the only online gourmet meat purveyor that is endorsed by 9 out of 10 pirates, impressive considering that pirates rarely agree on anything. The only bad pirates are meat<br />pirates, although if you’ve been to prison you might have other pirates on the “bad” list. </p><p class="MsoNormal"><o:p>Unfortunately we don’t have any sort of enforcement authority for our rights, so we’re pretty much powerless to stop you from buying meat somewhere else. But you should know that, if you do, you are probably risking some sort of <a href="http://www.themeatguy.jp/app/en/products/index/25#content-top">eternal</a> <a href="http://www.themeatguy.jp/app/en/products/index/25#content-top">damnation</a>.</o:p></p><p class="MsoNormal"><o:p>Also, Golden Week is coming up and we are selling a bunch of stuff really cheap so that you can have nice <a href="http://www.themeatguy.jp/app/en/products/index/27#content-top">barbecues</a>.</o:p></p><p class="MsoNormal"> Offer ends Tuesday, April 26th, around 10:00 AM or so.</p><br /><br /></td></tr><tr><td valign="top"><br /><table height="584" width="754" cellspacing="2" cellpadding="2" border="0" bgcolor="#dddddd"><tbody><tr><td valign="top" align="center"><strong>BOOM!...Steak<br /></strong><br /><table width="242" cellspacing="2" cellpadding="2" border="1" bgcolor="#dddddd"><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/930#content-top"><img style="border: 0px solid; width: 250px; height: 250px;" height="250" width="250" border="0" alt="Turkey" src="http://www.themeatguy.jp/images/newsimage1.jpg" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><br /><div align="left"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span">Named after the sound this big boy will make when you throw it on the grill. These steaks are cut huge-iliciously at 450 grams, 16 ounces, a whole pound-o-steak. One of our suppliers offered us a good deal on some corn-fed, USDA choice striploins and we snapped them up. If you are able to eat this whole steak in one sitting, we will sell you another one for the same price!</span></span><br /><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span">Frozen</span></span></div></td></tr><tr align="center"><td valign="top"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;" class="Apple-style-span"><span style=" ;font-family:Verdana;font-size:13px;" class="Apple-style-span"><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"><tbody><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">USB010</td></tr><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">about<br />450gm</td></tr><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;"><strike>1,980<br />Yen</strike><br /><br /><span style="color:red;"><strong>10% OFF<br /><br />1,782 Yen</strong></span></td></tr></tbody></table></span></span></td></tr></tbody></table><br /><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><input type="text" id="quantity" name="quantity" size="4" value="1"><br /><input type="submit" class="add-to-cart-button" name="commit" value="Buy Now"></form> </div> </td><td valign="top" align="center"><strong>Sausage<br />& Kebab Set</strong><br /><table width="242" cellspacing="2" cellpadding="2" border="1" bgcolor="#dddddd"><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/634#content-top"><img style="border: 0px solid; width: 250px; height: 250px;" height="250" width="250" border="0" src="http://www.themeatguy.jp/images/newsimage2.jpg" title="sausage and kebab set" alt="sausage and kebab set" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><br /><div align="left"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span">A little taste of a whole lotta good things. You can get a pack each of our Beer Brats, Irelander, Maple, and Beef sausages as well as a pack each of Lamb, Beef, and Pork kebabs. That's 15 skewers and 28 sausages - a feast! There is something here for everyone, even the kids will be happy.<br /><br /></span></span><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span"></span></span><strong><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span">Frozen --- <span style="font-weight: bold;">Free Shipping!</span></span></span></strong></div></td></tr><tr align="center"><td valign="top"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;" class="Apple-style-span"><span style=" ;font-family:Verdana;font-size:13px;" class="Apple-style-span"><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"><tbody><tr><td style="margin: 8px 5px 5px; padding: 8px; text-align: left; font-size: 13px; vertical-align: top;">Product<br />ID</td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">SET102<br /><br /></td></tr><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">about<br />2 Kg</td></tr><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;"><strike>4,980<br />Yen</strike><br /><br /><span style="color:red;"><strong>10% Off<br /><br />4,482 Yen</strong></span></td></tr></tbody></table> </span></span></td></tr></tbody></table> <strong><a href="http://www.themeatguy.jp/app/en/cart/update/362"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></a></strong><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><strong><input type="text" id="quantity" name="quantity" size="4" value="1"><br /><input type="submit" class="add-to-cart-button" name="commit" value="Buy Now"></strong></form> </div> </td><td valign="top" align="center"><strong>Baby<br />Turkey<br /><table width="242" cellspacing="2" cellpadding="2" border="1" bgcolor="#dddddd"><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/856#content-top"><img style="border: 0px solid; width: 250px; height: 250px;" height="250" width="250" border="0" alt="Baby Turkey" title="Baby Turkey" src="http://www.themeatguy.jp/images/newsimage3.jpg" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><br /><div align="left"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span">I've got too many of these little birds in the warehouse and it's time they<br />were adopted. That's why they are <strong>50% off</strong>!<br /><br /><br /><br /><br /><br /><br /><br /></span></span><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;" class="Apple-style-span"><span style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;" class="Apple-style-span">Frozen <span style="font-weight: bold;"></span></span></span></div> </td></tr><tr align="center"><td valign="top"><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;" class="Apple-style-span"><span style=" ;font-family:Verdana;font-size:13px;" class="Apple-style-span"><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"><tbody><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">T002<br /><br /></td></tr><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">about<br />1.6 Kg</td></tr><tr><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td><td style="margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;"><strike>2,180<br />Yen</strike><br /><br /><span style="color:red;"><strong>50% Off<br /><br />1,090 Yen</strong></span></td></tr></tbody></table> </span></span></td></tr></tbody></table> </strong><a href="http://www.themeatguy.jp/app/en/cart/update/361"><span class="Apple-style-span" style="color:#000000;"><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span></a><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><strong><input type="text" id="quantity" name="quantity" size="4" value="1"><br /><input type="submit" class="add-to-cart-button" name="commit" value="Buy Now"></strong></form> </div> </td></tr></tbody></table> </td></tr><tr align="center"><td valign="top" align="center"><big><big><small><br /><br /></small></big></big><br /><table style="text-align: left; width: 100%;" cellspacing="2" cellpadding="2" border="1"><tbody><tr><td><a href="http://www.themeatguy.jp/app/en/products/view/738#content-top"><img style="border: 0px solid; width: 188px; height: 200px;" height="200" width="188" border="0" alt="grill" title="grill" src="http://www.themeatguy.jp/images/newsimage4.jpg" /></a></td><td valign="middle"><span style="color:red;"><big><big style="font-weight: bold;"><big>38,000<br />Yen!<br />33% Off!<br />You save<br />18,800 Yen!</big></big></big><br /><span class="Apple-style-span" style="color:#000000;"><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span></span><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><strong><input type="text" id="quantity" name="quantity" size="4" value="1"><br /><input type="submit" class="add-to-cart-button" name="commit" value="Buy Now"></strong></form> </div><br /><br /><span style="color:red;"></span></td><td><a href="http://www.themeatguy.jp/app/en/products/view/835#content-top"><img style="border: 0px solid; width: 188px; height: 140px;" height="140" width="188" border="0" alt="small grill" title="small grill" src="http://www.themeatguy.jp/images/newsimage5.jpg" /></a></td><td><span style="color:red;"><big><big style="font-weight: bold;"><big>14,100 Yen!<br />25% Off!<br />You save<br />4,700 Yen!</big></big></big><span class="Apple-style-span" style="color:#000000;"><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span></span><div style="text-align: center;"><form action="http://themeatguy.jp/app/en/cart/add" method="get"><strong><input type="hidden" id="product_no" name="product_no" size="4" value="NF100"><br /><input type="text" id="quantity" name="quantity" size="4" value="1"><br /><input type="submit" class="add-to-cart-button" name="commit" value="Buy Now"></strong></form> </div> </td></tr></tbody></table> <big><big><small><big><big><big><span style=" font-weight: bold;color:red;">FREE WILD BOAR YAKI<br />NIKU SLICES WITH ANY PURCHASE! JUST WRITE <em>"MEAT<br />PIRATE"</em> IN<br />THE COMMENTS SECTION WHEN YOU CHECKOUT AND WE'LL GIVE<br />YOU A PACK FOR FREE! NO STRINGS! ONE PER CUSTOMER<br />PLEASE! ENDS 4/26, 10:00 AM-ish.<big><big><big><span style="color:black;"><br /><br /></span></big></big></big></span><small><small><small><small><small><span style="color:red;"><big><big><big><span style="color:black;"><small><a href="http://www.themeatguy.jp/app/en/products/view/844#content-top"><img style="border: 0px solid; width: 450px; height: 381px;" height="381" width="450" border="0" alt="wild boar" title="boar" src="http://www.themeatguy.jp/app/product_image/large/1119" /></a><br /><br /></small></span></big></big></big></span></small></small></small></small></small></big></big></big></small></big></big><br /><div align="left"><big><big><small><big><big><big><small><small><small><small><small><span style="color:red;"><big><big><big><span style="color:black;"><small><br /><br />We will be closed for Golden Week from April 29th and will re-open on May 6th. Last order for delivery during that time should be made by Monday, April 26.<br /><br />In Kobe on April 29th? Come taste our sausage at <a href="http://priceclub.jp/html/company.html">Price Club</a>on Rokko Island!<br /><br />In Niseko? <a href="http://www.ezoseafoods.com/">EZOSEAFOODS</a> is a great new Seafood business that can deliver first rate Seafood at great prices all around Japan -- try them out! They stock some of our finest products.<br /><br />Ninjas are also totally cool.<br /></small></span></big></big></big></span></small></small></small></small></small><span style=" font-weight: bold;color:red;"><big><big><big><span style="color:black;"></span></big></big></big></span></big></big></big></small></big></big><br /><br /><big><big><small><big><big><big><span style=" font-weight: bold;color:red;"><big><big><big><span style="color:black;"></span></big></big></big></span></big></big></big></small></big></big></div> </td></tr><tr align="center"><td valign="top">More Meat Guy:<br /><br /><table width="100%" cellspacing="2" cellpadding="2" border="0"><tbody><tr><td valign="top"><br /><div align="center"><a href="http://www.facebook.com/TheMeatGuy">Facebook</a><br /><br /></div><br /><div align="center"><a href="http://www.facebook.com/TheMeatGuy"><img height="48" width="177" border="2" alt="facebook" title="facebook" src="http://www.themeatguy.jp/images/facebookbadge.jpg" /></a></div> </td><td valign="top"><br /><div align="center"><a href="http://twitter.com/themeatguy">Twitter</a><br /><br /></div><br /><div align="center"><a href="http://twitter.com/themeatguy"><img height="54" width="177" border="2" alt="twitter" title="twitter" src="http://www.themeatguy.jp/images/twitterbadge.jpg" /></a></div> </td></tr></tbody></table><br /><br /> <br /><br /></td></tr></tbody></table>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-4044070913794328892010-02-26T14:50:00.004+09:002010-02-26T16:17:55.830+09:00I Bet I Bento Better Than U Bento<div style="text-align: left;">It's true! I'm a god of bentos, I'm bento magic, I'm bentorrific!! Well, at least if you're 5, then you think I'm pretty cool. Fortunately, I do have a 5 year old, <i>and</i> an 8 year old, who live with me all the time, no matter how hard I try to discourage them. And because of them, I often find myself in situations which require me to rub my bleary eyes twice, gulp down coffee while it's still too hot, and slap together some sort of lunch in a box for an event that I just heard about.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you have children in Japan, then you probably realize that the lowly bento is perhaps the most important tool in showing filial love. One crappy bento and you're kids will get picked on at school and their teachers will look down and shake their heads next the time they see you. It will be obvious that you don't really love them, and when they grow up they'll be destitute low-lifers, or worse...<a href="http://www.themeatguy.jp/app/en/products/index/25#content-top">vegetarians</a>...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">That's a lot of pressure, but I'm usually up for the challenge. What do you think?</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0221.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Above:</b> <a href="http://www.themeatguy.jp/app/en/products/view/721#content-top">Polish sausages</a> smiles. Notice the green pea noses, they were still frozen when the pic was taken but I think they had thawed out by lunchtime. This actually started out as a bentoesque representation of the smiley/frowny drama mask, but at the last minute I made them both smiley. A five-year-old doesn't need any extra drama in his life. </div><div style="text-align: left;"><b>Below:</b> <a href="http://www.themeatguy.jp/app/en/products/view/319#content-top">Sliced deli ham</a> in the shape of stars. Ham-Stars!! That's right, I put ham-stars in the lunch. That's why I rock.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0209.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0192.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Above:</b> That's some karage made from <a href="http://www.themeatguy.jp/app/en/products/view/261#content-top">chicken tenders</a>. I call this one "mister grumpinessy".</div><div style="text-align: left;"><b>Below: </b><a href="http://www.themeatguy.jp/app/en/products/view/520#content-top">Pepperoni</a> <a href="http://www.themeatguy.jp/app/en/products/view/729#content-top">Pita bread</a> sandwiches. Notice the excellent use of color in the vegetable section.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0173.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0172.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Above:</b> With the <a href="http://www.themeatguy.jp/app/en/products/view/721#content-top">polish sausage</a>, it's not just for smiley faces, also makes great belly buttons!</div><div style="text-align: left;"><b>Below: </b>Leftover <a href="http://www.themeatguy.jp/app/en/products/view/907#content-top">Black Forest Ham</a> on <a href="http://www.themeatguy.jp/app/en/products/view/537#content-top">Panini</a> bread. Rockin' the colors with the produce, of course.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0170.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0167.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Above: </b><a href="http://www.themeatguy.jp/app/en/products/view/587#content-top">Hot dogs</a> on <a href="http://www.themeatguy.jp/app/en/products/view/642#content-top">hot dog buns</a> with <a href="http://www.themeatguy.jp/app/en/products/view/281#content-top">cous</a><a href="http://www.themeatguy.jp/app/en/products/view/281#content-top"> </a><a href="http://www.themeatguy.jp/app/en/products/view/281#content-top">cous</a>. This is fusion bento. </div><div style="text-align: left;"><b>Below: </b>More <a href="http://www.themeatguy.jp/app/en/products/view/906#content-top">ham</a> on <a href="http://www.themeatguy.jp/app/en/products/view/537#content-top">Panini</a>. I might have left those taters in the fryer a bit too long, but a big glob of ketchup brightens everything up and brings balance to the piece. I'm a bentorista!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0166.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0164.JPG" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Above:</b> Maki-sushi but with <a href="http://www.themeatguy.jp/app/en/products/view/318#content-top">ham</a> <i>and</i> some <a href="http://www.themeatguy.jp/app/en/products/view/255#content-top">karage</a>. That's two meat groups in one bento. Bentabulous! Disclaimer: I didn't really make sushi rice, just left over normal rice but with some ham and mayo, kids can't tell the difference.</div><div style="text-align: left;"><b>Below: </b>Another hot-dog. Ok, I admit it. This one is <a href="http://www.themeatguy.jp/app/en/products/view/642#content-top">kind</a> of weak.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0163.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img width="450" src="http://www.themeatguy.jp/images/IMG_0161.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Above:</b> To get this magnificent effect, you cut the <a href="http://www.themeatguy.jp/app/en/products/view/587#content-top">hot dog</a> in half, then you splay it half way, twice. Drop them in boiling water and the legs will spread (this doesn't work with women). Then tell your kids that they've got hot dog octopus!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">One more final hint, if you want to be a true "Bentador" then it's imperative that your kids actually <i>eat <span class="Apple-style-span" style="font-style: normal; ">everything in the box. That way their teacher will know that they like your bentos, so they probably like you, so you are probably not a total ogre. The best way to do this--don't feed them any breakfast.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal;">-TheBentoatorGuy</span></i></div>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-87404718762464125202009-12-17T14:17:00.014+09:002009-12-17T15:08:57.502+09:00Turkey Confit...In a Rice Cooker!<p class="MsoNormal" style="text-indent:36.0pt">I’m always looking for new ways to cook stuff, partly from curiosity, partly because my oven sucks.<span style="mso-spacerun:yes"> </span>I was speaking with the chef at one of our restaurant accounts and got interested in confit.<span style="mso-spacerun:yes"> </span>Confit, which is French so the “t” is silent for some reason (to get the pronunciation just right you should slur like you’ve just polished off a sixer of chu-hi), is an old-fashioned way to cook and preserve meat. <span style="mso-spacerun:yes"> </span>Traditionally you salt the meat and then cook it in it’s own rendered fat, duck leg confit is a staple on the menu at most French restaurants.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-indent:36.0pt">Even though confit is cooking in oil, it’s different than frying, it is slow cooking at low temperatures for several hours.<span style="mso-spacerun:yes"> </span>I’m not really good at doing anything that takes several hours, both my attention span and memory are so short that the last time I tried to make regular coffee as opposed to instant, the pot sat for two day before I remembered to turn it on.<span style="mso-spacerun:yes"> </span>However, I am really good at chucking meat at a heat source and turning up later to see if it’s ready.<span style="mso-spacerun:yes"> </span>It turns out that I have an appliance in my kitchen that is perfect for this sort of thing—the rice cooker!</p> <p class="MsoNormal" style="text-indent:36.0pt"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: left;text-indent: 36pt; ">The way a rice cooker works is that it does three basic things.<span style="mso-spacerun:yes"> </span>First it brings the pot to a boil under pressure to capture the steam, next it holds that temperature for about 15 minutes to allow the rice to absorb the moisture, then it goes into a “warm” phase to keep it hot.<span style="mso-spacerun:yes"> </span>So it quickly heats to 100°C, then drops down to around 50 or 60°C, hot enough to cook and kill any bacteria, but too cool to fry, perfect for confit.</p><p class="MsoNormal" style="text-align: center;text-indent: 36pt; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrLFzMlBzXV4kVkmlIN4rjgeNN40wBxTwLyP2NgRSPYZ8AiD-KsybrS6i7UcrW9Irp3tBpM-zrSYUfGVHkGdTJX9sOooZzrD0vlWUgYCepAf5gdb_c8Kb3QZE8R2pLn-aPQ61pkt_NTwv/s400/P1020437.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 328px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5416070989656308962" /></p> <p class="MsoNormal" style="text-indent:36.0pt"><o:p> </o:p></p> <p class="MsoNormal" style="text-indent:36.0pt">I started with a nice little 7 pound turkey that I had laying around and a pulled out the timer and the plastic thing that holds the legs together, you don't want to cook these in oil.</p><p class="MsoNormal" style="text-align: center;text-indent: 36pt; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZlGtZneM-c6Ivej9m8m_HMscbtYbZ9ccxudS5X3AjwROK5PpwfBjxrZMZT-7xbNCCuRioVs_2PBrlUemvqnraQoREyX5Dn3Dv2riWy9-Lx5_1ZTZjFjXth09IXsJF6ZPpi_H8xllIcut/s400/P1020438.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 309px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5416071596676546930" /></p><p class="MsoNormal" style="text-indent:36.0pt">My rice cooker is not so big so I cut it up into pieces, if you have a large enough cooker, you could do this with the whole bird, that would require a lot of oil.<span style="mso-spacerun:yes"> </span>I broke the bird into the leg and thigh portions, wings, back, and breast.<span style="mso-spacerun:yes"> </span>There is not much meat on the back so I threw that part into the soup pot along with one wing that wouldn’t fit.</p><p class="MsoNormal" style="text-align: center;text-indent: 36pt; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6fnXCxnCSKqAsrHviJ6FW7erhdCj6je9f7ewZ6nN3BY7oW7y12bBcI8W-QEgOS4LJ_1IEbv-KsH7cSdin4D-Szt5cTwL5vSmkclD4SuLtMxB2CgqQ2_q2L1y5QwnUUpogEyCLzUyEehj/s400/P1020441.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 284px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5416071956079677682" /></p><p class="MsoNormal" style="text-align: left;text-indent: 36pt; ">Next I scored it so that the spice rub would penetrate into the meat, then I rubbed it all over with some of our<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkgunr5gmmV1jl9eK1zFqnSMQ15VMn2J2up5_EZrxfCMUcETbFZm2Zfy78-CmUwYcQ2kArRMcwM5zK4Tz5RYl8IQzCli2Bs3O9HVkntdP2dr2yLk3CbYDwP3VJ0y65uifNMcctBqY4Xn/s1600-h/P1020466.JPG"> </a><a href="http://www.themeatguy.jp/app/en/products/view/446#content-top">Almighty Spice</a> (oh so very mighty!). This bird was pre-brined so I didn't really need to do much more. If you are working with a bird that has not been brined, then you should generously rub some salt on it as well and let it sit for 10 or 20 minutes.</p><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4H6FM7elY2fuu6pndpkvVs2n7bgULGg6Cq6oJlycxjRehkNlvA0flIoR0fZ1wVhPFADOz4YBitU63l-UlZHGmhAwe4r8MK9Owi_mPKXm5hVSHe5__qUHFbxhe-LQcFi_rBwaKxlYqJGvL/s400/P1020446.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5416072057161818626" /></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Pack it into the pot of the rice cooker and fill it full of olive oil. Theoretically you could use a differrent type of oil, but olive oil adds some flavor without greasiness and doesn't produce any bitter aftertastes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYdBD0gBv-vBaqS_yDUL9UE_PyKqcNJMDrVWj-Yw-CkpwTQkq5tg6FyPkfjE15iM3-3NvZv3jVRu1asHU-2LpQ9m8h-fVDuwBG4FC1s61ZRrFwFMkIERM8y7sOyAtXDaTzcEj06VS-QE2/s400/P1020448.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 324px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5416072190899882210" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunMFYUOdIVBru8tdZqSbpzhaPAxfgc055pnbpxc1LMhHVnaXXisOXCu68dU6XmR2sNmS4mB5yVHLxCZaayx5pr8YS0uyA7q1STvi61HMQkBSS9Ss5PIeb-jTrtwufMGCxFpblQ9DnD_rT/s400/P1020450.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 278px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5416072295736852898" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Normally when cooking rice the cooker needs about 10 or 15 minutes to heat up, then it switches into warmer mode. Because I had the bowl totally filled with turkey and oil it took about an hour for it to heat up. I then got drunk, went to a nudie-bar, got kicked out, passed out on the sidewalk, got a lift home from a scooter-gang, and stumbled in to see that my rice cooker had been warming for 6 hours. You can do whatever you want while it cooks, you don't have to do what I did.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54xcznjlyVf2HjF2XgoXT8EUE5eM4E2A9YC3X5W4GqyG-dx5n8qqpUm3wJ4AS_mVHfIBioR_waUobiIxlnpCXPUp3m8lda8Z6ksO4r2CLBCqCVl4pH0eg8yZyarXZZOZ8IZm1cvidKcR5/s1600-h/P1020453.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54xcznjlyVf2HjF2XgoXT8EUE5eM4E2A9YC3X5W4GqyG-dx5n8qqpUm3wJ4AS_mVHfIBioR_waUobiIxlnpCXPUp3m8lda8Z6ksO4r2CLBCqCVl4pH0eg8yZyarXZZOZ8IZm1cvidKcR5/s400/P1020453.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416072403623142210" /></a></div><div><br /></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>I had the munchies somethin' fierce so I pulled the turkey out of the cooker and let them rest on some racks for about 10 minutes. You need to let it rest because the turkey gets tired after all that cooking, and you should probably give yourself a little break as well. You deserve it!</div><span class="Apple-tab-span" style="white-space:pre"> </span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxNeZiqu0xbvKDRRgXDKtmrB2l2rizxJznuvrKRSVDifRCOR5XL_I6buRYnKIgMA7lAvan_brjNaI2ZFTc0qJri-5hsdVuBB6ElyZSypzpRlIcJbWfWiTZn6obmN73CDo_tJALqdm7zzo/s1600-h/P1020454.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxNeZiqu0xbvKDRRgXDKtmrB2l2rizxJznuvrKRSVDifRCOR5XL_I6buRYnKIgMA7lAvan_brjNaI2ZFTc0qJri-5hsdVuBB6ElyZSypzpRlIcJbWfWiTZn6obmN73CDo_tJALqdm7zzo/s400/P1020454.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416076962894206498" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qXrl3wWANpggqFLM_2q_U5VwIkgJBaQt50K-g_Jbmch5GyjF4WhbPo-I6VvrpwY2iIJYZm2HJxn5VPJ8l2LjJ9mAQX6ObfnDwSaR1kebr2zD9tcuTNzgdhl2DVtKrSUNGU2UepRmKyyG/s1600-h/P1020458.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qXrl3wWANpggqFLM_2q_U5VwIkgJBaQt50K-g_Jbmch5GyjF4WhbPo-I6VvrpwY2iIJYZm2HJxn5VPJ8l2LjJ9mAQX6ObfnDwSaR1kebr2zD9tcuTNzgdhl2DVtKrSUNGU2UepRmKyyG/s400/P1020458.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416076797749574674" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>After a little rest, just start carving. This bird came out perfectly done. The meat could be pulled off the bone but it wasn't flaky. It was not greasy or oily AT ALL! The herbs and spices really penetrated and the only way I could tell that it was cooked in olive oil is that the fruity flavor of the oil was infused throughout the meat. This was, by far, the best tasting turkey I've ever had! I recommend you give it a try.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsPw8KBzStIsKqGfsXNNkz0LBqlzm9Ctr6e4mhiUm4EyexuUvwy2Z6gKNUnxfW8EdlJVfO8lmSbY0OxuhL_wWsD8i0DrYGcdDyOFYc17nK9401tod1gHiqHYIIugX-eZm0lfYmtE6y7eu/s1600-h/P1020463.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 381px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsPw8KBzStIsKqGfsXNNkz0LBqlzm9Ctr6e4mhiUm4EyexuUvwy2Z6gKNUnxfW8EdlJVfO8lmSbY0OxuhL_wWsD8i0DrYGcdDyOFYc17nK9401tod1gHiqHYIIugX-eZm0lfYmtE6y7eu/s400/P1020463.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416076696993494434" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQueyVoSqiFbLBBM55IeITrnUHcb93b933ZpIjqrI5Tka85eInmlPAznltMuxj3ZEKNm8ZySWWlB-fRGndDQsrNE2-D9_Z_uAhHwGeV7cJ7Sn3Nx6xcUCW4LOlH_9RLWpHCYlyOp0B80GR/s1600-h/P1020473.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQueyVoSqiFbLBBM55IeITrnUHcb93b933ZpIjqrI5Tka85eInmlPAznltMuxj3ZEKNm8ZySWWlB-fRGndDQsrNE2-D9_Z_uAhHwGeV7cJ7Sn3Nx6xcUCW4LOlH_9RLWpHCYlyOp0B80GR/s400/P1020473.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416076499874424066" /></a></div><div style="text-align: center;"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkgunr5gmmV1jl9eK1zFqnSMQ15VMn2J2up5_EZrxfCMUcETbFZm2Zfy78-CmUwYcQ2kArRMcwM5zK4Tz5RYl8IQzCli2Bs3O9HVkntdP2dr2yLk3CbYDwP3VJ0y65uifNMcctBqY4Xn/s1600-h/P1020466.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkgunr5gmmV1jl9eK1zFqnSMQ15VMn2J2up5_EZrxfCMUcETbFZm2Zfy78-CmUwYcQ2kArRMcwM5zK4Tz5RYl8IQzCli2Bs3O9HVkntdP2dr2yLk3CbYDwP3VJ0y65uifNMcctBqY4Xn/s400/P1020466.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416076324834763234" /><br /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkgunr5gmmV1jl9eK1zFqnSMQ15VMn2J2up5_EZrxfCMUcETbFZm2Zfy78-CmUwYcQ2kArRMcwM5zK4Tz5RYl8IQzCli2Bs3O9HVkntdP2dr2yLk3CbYDwP3VJ0y65uifNMcctBqY4Xn/s1600-h/P1020466.JPG"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPkgunr5gmmV1jl9eK1zFqnSMQ15VMn2J2up5_EZrxfCMUcETbFZm2Zfy78-CmUwYcQ2kArRMcwM5zK4Tz5RYl8IQzCli2Bs3O9HVkntdP2dr2yLk3CbYDwP3VJ0y65uifNMcctBqY4Xn/s1600-h/P1020466.JPG"><span class="Apple-style-span" style="font-size:large;"><b></b></span></a><b><a href="http://www.themeatguy.jp/app/en/products/index/9#content-top">GET YOUR TURKEY HERE!</a></b></div><br /><br /></div>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-63418555772960115702009-12-15T22:07:00.002+09:002009-12-15T22:16:18.530+09:00<table align="center" bgcolor="#ffffff" border="0" cellpadding="2" cellspacing="2" width="722"><tbody> </tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/"><img alt="The Meat Guy" title="The Meat Guy" src="http://www.themeatguy.jp/images/banner722.jpg" border="0" height="120" width="722" /></a><br /><br /> </td> </tr> <tr align="center"> <td valign="top"><b>Meat News!<br />Volume 16 - Merry Meaticus!<br /><br /> </b><br /> <div align="left"><br /> <p class="MsoNormal" style="text-align: justify;"><small>Standard<br />disclaimer and un-subscribe info:<span style=""><br /> </span>This is<br />a newsletter that is being<br />sent to you because I thought you might be interested or because you<br />requested<br />a subscription. If you are not interested, the unsubscribe link at the<br />bottom<br />of the page will send us away forever. <span style=""> </span>If<br />you are not interested, have told me so but are still receiving this<br />letter it<br />is because my faculties have become impaired due to excessive holiday<br />cheer. I'm fa la la sorry. If you read all the way to the<br />bottom there is something exciting going on...</small><span style=""> </span></p><br /> </div><br /> </td> </tr> <tr> <td valign="top"><br /> <div style="text-align: center;"><br /> <h1>Felicitations!</h1><br /> </div><br /> <p class="MsoNormal" align="left"><span style=""></span> <br /> <img style="width: 300px; height: 259px; float: left;" alt="Merry Meaticus" src="http://www.themeatguy.jp/images/meaticas.jpg" /></p><br /> <big><span style="font-weight: bold;">Merry<br />Meaticas!</span></big><br /><br /> <br /><br />That just rolls of the tongue, doesn’t it!?! And it should,<br />because I have declared that Meaticas in the new, greatest,<br />holiday-of-the-season, and everyone should take a moment and observe<br />it. This time of year is getting crowded with holidays, and<br />we are way overdue for some consolidation in the celebration<br />industry. That is where Meaticas steps in with the power to<br />unite the lesser holidays with its one, all encompassing<br />tenet—outrageous, guilt-free, consumerism!(with an emphasis on the<br />over-consumption of <a href="http://www.themeatguy.jp/app/en/products/index/25">meat</a>)<br /><br /> <br /><br />Too often we hear how the spirit of the season has been hijacked by<br />commercial interests, it causes us to lose site of the one thing that<br />truly unites everyone; buying useless crap that we don’t need, makes us<br />feel good. Sure this may seem shallow and fleeting, but,<br />other than a tequila hangover, what isn’t fleeting? At least<br />during the 15 days of Meaticas (that’s right, Meaticas is the longest<br />consumption-fest ever), every time the feel-good buzz from another<br />purchase of a case of <a href="http://www.themeatguy.jp/app/en/products/view/629#content-top">barbecue<br />sauce</a> wears off, you can just buy<br />something else, that’s personal enrichment I tell ya.<br /><br /> <br /><br />Those of us here at the Meaticas Promotion Foundation are working hard<br />to make Meaticus a fully government funded holiday. That<br />means we can all stroke our feelings of entitlement while spending to<br />our hearts’ consent. It will work just like a stimulus<br />package, a stimulus for the soul. The Scrooges among us may<br />say that such a plan would only condemn our children to pay for our<br />excess through higher taxes. As an owner of two small<br />children myself, I know that if I could somehow get a case of whiskey<br />delivered to my door once a week now, with the bill sent to my kids in<br />15<br />years, I’d take it in a <a href="http://www.themeatguy.jp/app/en/products/view/504#content-top">heart</a>-beat.<br />I’m sure both of<br />us deserve it. It will teach our children a valuable<br />lesson in fiscal responsibility fostering a “pay it backwards” feeling<br />of good will to their elders. There are a lot of governments<br />to win over before this dream of ours becomes a reality, so we are<br />starting with Turkmenistan, we figure any country that once renamed<br /> <a href="http://www.themeatguy.jp/app/en/products/index/42"><span style="font-style: italic;">bread</span></a> in<br />honor of the ruler’s mother should be an easy place to pitch<br />Meaticas. Once we get them on board, the rest should fall,<br />like meaty dominoes.<br /><br /> <br /><br />You can start celebrating Meaticus today, all you need to get into the<br />spirit is an order for way more meat than you could ever possibly<br />need. And that, my fellow celebrants, is just what we<br />provide!<br /><br /> </td> </tr> <tr> <td valign="top"><br /> <br /><br /><br /><br /><br /><br /><br /><br /><table bgcolor="#dddddd" border="0" cellpadding="2" cellspacing="2" height="584" width="754"><tbody> </tbody><tbody> <tr> <td align="center" valign="top"><b>12-14<br />Pound Turkey<br /><br /> </b><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"><tbody> </tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/858#content-top"><img style="border: 0px solid ; width: 250px; height: 250px;" alt="Turkey" src="http://www.themeatguy.jp/app/product_image/medium/1970" /></a><br /><br /> </td> </tr> <tr align="center"> <td valign="top"><br /> <div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;">The<br />standard from America, this turkey is pre-brined, all you have to do is<br />thaw and roast.<br /> <b style="margin: 0px; padding: 0px;">Dimensions(about):</b>.................32X22X18cm<br /> <b style="margin: 0px; padding: 0px;">Contains<br />giblets:</b>.......................Yes<br /> <b style="margin: 0px; padding: 0px;">Pop-up<br />timer:</b>.............................Yes<br /> <b style="margin: 0px; padding: 0px;">Aprox.Thaw<br />Time:</b>.....................3.5days<br /> <b style="margin: 0px; padding: 0px;">Aprox.Roast<br />Time:</b>....................4hrs<br /> <b style="margin: 0px; padding: 0px;">Feeds:</b>.........................................15-17<br /><br /> <br /><br /> <br />Frozen</span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /><br /> </span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"></span></span></div><br /> <div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"></span></span><br /><br /> <span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"></span></span></div><br /> </td> </tr> <tr align="center"> <td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"><tbody> </tbody><tbody> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">T013<br /><br /> </td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">about<br />6 kg</td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /> </td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">5,480<br />Yen</td> </tr> </tbody><tbody> </tbody></table><br /> </span></span></td> </tr> </tbody><tbody> </tbody></table><br /> <br /><br /> <div style="text-align: center;"><br /> <form action="http://themeatguy.jp/app/en/cart/add" method="get"><input id="product_no" name="product_no" size="4" value="T013" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"></form><br /> </div><br /> </td> <td align="center" valign="top"><b>Pumpkin<br />Pie<br /><br /> </b><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"><tbody> </tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/905#content-top"><img style="border: 0px solid ; width: 250px; height: 250px;" src="http://www.themeatguy.jp/app/product_image/medium/2065" title="pumpkin pie" alt="pumpkin pie" /></a><br /><br /> </td> </tr> <tr align="center"> <td valign="top"><br /> <div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;">A<br />little piece of BIG flavor - homemade pumpkin pie! I've had a lot of<br />pumpkin pie, most of them churned out by little blue-haired old ladies<br />who could bake up a storm, but this is really one of the best I've had.<br />It's all-natural and perfectly balanced. This is a full-sized pie,<br />uncut, you can get anywhere from 2 to 10 slices.<br />If swamp-rat really did taste like this, people would be lining up<br />around the block to try it!<br />Frozen</span></span><br /><br /> <span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"></span></span></div><br /> <div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><span class="Apple-converted-space"><br /><br /> </span></span></span></div><br /> </td> </tr> <tr align="center"> <td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"><tbody> </tbody><tbody> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; text-align: left; font-size: 13px; vertical-align: top;">Product<br />ID</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">SW025<br /><br /> </td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">about<br />800gm</td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /> </td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">3,060<br />Yen</td> </tr> </tbody><tbody> </tbody></table><br /> </span></span></td> </tr> </tbody><tbody> </tbody></table><br /> <b><a href="http://www.themeatguy.jp/app/en/cart/update/362"><br /><br /> </a><br /> </b><br /> <div style="text-align: center;"><br /> <form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="SW025" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"></b></form><br /> </div><br /> </td> <td align="center" valign="top"><b>Pardy<br />Hardy Set<br /><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"><tbody> </tbody><tbody> <tr align="center"> <td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/407#content-top"><img style="border: 0px solid ; width: 250px; height: 250px;" alt="Pardy Hardy Set" title="Pardy Hardy Set" src="http://www.themeatguy.jp/app/product_image/large/2079" /></a><br /><br /> </td> </tr> <tr align="center"> <td valign="top"><br /> <div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;">If<br />you are not really so good at cooking but want to impress this set is<br />for you! You get heaps of good stuff, none of them requiring more<br />effort than thawing and warming but they will make your party hot, hot,<br />hot!<br />Smoked Turkey Drumsticks................4 sticks<br />Margaritta Pizza......................................1 pizza<br />Vili's Meat Pies(160gm)........................2 pies<br />Triple Chocolate Brownies...................4 pc<br />Gooood times.........................................</span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px;font-family:sans-serif;font-size:12px;">.lots!<br />Frozen --- <span style="font-weight: bold;">Free Shipping!</span></span></span></div><br /> <div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /><br /> </span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"></span></span></div><br /> </td> </tr> <tr align="center"> <td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><table style="float: left; width: 229px; height: 148px; text-align: left; margin-left: auto; margin-right: auto;"><tbody> </tbody><tbody> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">SET006<br /><br /> </td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">NA</td> </tr> <tr> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /> </td> <td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">4,950<br />Yen</td> </tr> </tbody><tbody> </tbody></table><br /> </span></span></td> </tr> </tbody><tbody> </tbody></table><br /> </b><a href="http://www.themeatguy.jp/app/en/cart/update/361"><br /><br /> </a><br /> <div style="text-align: center;"><br /> <form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="SET006" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"></b></form><br /> </div><br /> </td> </tr> </tbody><tbody> </tbody></table><br /> </td> </tr> <tr align="center"> <td align="center" valign="top"><br /><br /> <big><big>Awesome 12 Hour Sale!! 12/15 22:00 to 12/16<br />10:00<br /><br /> <small>For twelve hours only we are giving away the<br />proverbial farm, just our way of saying Happy Meaticas!<br /><br /> </small></big></big><br /> <br /><br /><br /><br /><br /><br /><br /><br /><br /><table style="text-align: left; width: 100%;" border="1" cellpadding="2" cellspacing="2"><tbody> </tbody><tbody> <tr> <td><a href="http://www.themeatguy.jp/app/en/products/view/738#content-top"><img style="border: 0px solid ; width: 188px; height: 200px;" alt="grill" title="grill" src="http://www.themeatguy.jp/app/product_image/medium/1575" /></a></td> <td><span style="color:red;"><big><big style="font-weight: bold;"><big>38,000<br />Yen!<br /><br />33% Off!<br /><br />You save<br /><br />18,800 Yen!</big></big></big><br /><br /> </span><br /> <div style="text-align: center;"><br /> <form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="NF003" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"></b></form><br /> </div><br /> <br /><br /> <span style="color:red;"></span></td> <td><a href="http://www.themeatguy.jp/app/en/products/view/835#content-top"><img style="border: 0px solid ; width: 188px; height: 140px;" alt="small grill" title="small grill" src="http://www.themeatguy.jp/app/product_image/small/1035" /></a></td> <td><span style="color:red;"><big><big style="font-weight: bold;"><big>9,900 Yen!<br /><br />47% Off!<br /><br />You save<br /><br />8,900 Yen!</big></big></big><br /><br /> </span><br /> <div style="text-align: center;"><br /> <form action="http://themeatguy.jp/app/en/cart/add" method="get"><b><input id="product_no" name="product_no" size="4" value="NF100" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"> <input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"></b></form><br /> </div><br /> </td> </tr> </tbody><tbody> </tbody></table><br /> <big><big><small><big><big><big><span style=" font-weight: bold;color:red;">FREE TURKEY<br />DRUMSTICKS WITH ANY PURCHASE! JUST WRITE "MEATICAS<br />FELICIATAS" IN THE COMMENTS SECTION WHEN YOU CHECKOUT AND WE'LL GIVE<br />YOU A PACK OF SMOKED DRUMSTICKS FOR FREE! NO STRINGS! ONE PER CUSTOMER<br />PLEASE!<big><big><big><span style="color:black;"><br /><br /> </span></big></big></big></span><small><small><small><small><small><span style="color:red;"><big><big><big><span style="color:black;"><small><a href="http://www.themeatguy.jp/app/en/products/view/860#content-top"><img style="border: 0px solid ; width: 695px; height: 525px;" alt="drumsticks!" title="drum" src="http://www.themeatguy.jp/images/turkeydrumc.JPG" /></a><br /><br />Simply judging by the number of explanation marks, these must be some<br />great deals</small>!</span></big></big></big></span></small></small></small></small></small><span style=" font-weight: bold;color:red;"><big><big><big><span style="color:black;"><br /><br /> </span></big></big></big></span></big></big></big></small></big></big></td> </tr> <tr align="center"> <td valign="top">More Meat Guy:<br /><br /> <br /><br /><br /><br /><br /><br /><br /><table border="0" cellpadding="2" cellspacing="2" width="100%"><tbody> </tbody><tbody> <tr> <td valign="top"><br /> <div align="center"><a href="http://www.facebook.com/TheMeatGuy">Facebook</a><br /><br /> </div><br /> <div align="center"><a href="http://www.facebook.com/TheMeatGuy"><img alt="facebook" title="facebook" src="http://www.themeatguy.jp/images/facebookbadge.jpg" border="2" height="48" width="177" /></a></div><br /> </td> <td valign="top"><br /> <div align="center"><a href="http://twitter.com/themeatguy">Twitter</a><br /><br /> </div><br /> <div align="center"><a href="http://twitter.com/themeatguy"><img alt="twitter" title="twitter" src="http://www.themeatguy.jp/images/twitterbadge.jpg" border="2" height="54" width="177" /></a></div><br /> </td> </tr> </tbody><tbody> </tbody></table><br /> <br /><br /> <br /><br /> </td> </tr> </tbody><tbody></tbody></table>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-63234695005456686502009-11-16T12:44:00.001+09:002009-11-16T12:46:27.469+09:00Lamb on a Spit!Thank you James, for showing us how it's done!<br /><br /><object width="445" height="364"><param name="movie" value="http://www.youtube.com/v/KZBo-8_kt_k&hl=en_US&fs=1&rel=0&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/KZBo-8_kt_k&hl=en_US&fs=1&rel=0&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-25094237127966937622009-10-07T09:46:00.003+09:002009-10-07T10:20:50.652+09:00Smokin' with GAS!The Tri-tip is one of the most versatile and economical cuts we sell. The "tri" part comes from it's <i>tri</i>angular shape (that's the shape with three sides for those of you who are geometrically challenged) and it is the very tip of the sirloin muscle, where it connects to the round. It is tender enough for steak or yaki-niku, and it has enough flavor to make a great roast or carving<br />piece. Smoked tri-tip is awesome, below is quick way to smoke one on a gas grill (that we sell!).<br /><center><br /><table align="center" class="smokinTable" bgcolor="#ffffcc" width="650"><tbody></tbody><tbody><tr align="center"><td valign="top">Smokin' with GAS!<br /><br /><div align="left">I have a real smoker, a nice little box that I<br />build a charcoal fire under and slow roast briskets for hours.<br />But when you start with a piece of meat as tender and tasty as Meyer<br />Natural Angus tri-tip, sparking up the smoker would be a bit of an<br />overkill. Luckily, you can smoke on a gas grill just fine, here<br />is how you do it.</div></td></tr><tr><td valign="top"><div style="text-align: -webkit-left;"><br /></div><table border="1" cellpadding="20" cellspacing="2" width="100%"><tbody></tbody><tbody><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt1.JPG" height="222" width="320" /><br /><br /></td><td valign="top"><b>Getting Started:</b><br /><br />You need some wood chips, pretty much any home center has these for<br />sale in a variety of flavors. I can never decide which flavor, so<br />I just get the mix. I have a well used little metal tray that I<br />got from 100 yen store (105yen) but you can make do with foil in a<br />pinch. Soak the chips for about 10 minutes while you heat up the<br />grill.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt2.JPG" height="287" width="320" /><br /><br /></td><td valign="top"><b>Meet the Meat:</b><br /><br />This is a beautiful little tri-tip, tightly trimmed. Season it a<br />little, you want some salt in your seasoning, this softens the proteins<br />on the surface and makes them tacky--this helps the smoke penetrate and<br />stick to the meat. It will come out better if you let the meat<br />sit at room temperature for about 10 minutes before putting it on the<br />grill.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt3.JPG" height="242" width="320" /><br /><br /></td><td valign="top"><b>Load up the grill:<br /><br /></b>Put the smoke-chips on one side and the meat on the other.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt4.JPG" height="224" width="320" /><br /><br /></td><td valign="top"><b>Crank it up:</b><br /><br />Turn the burner that is below the wood chops up to high. I've<br />customized my grill with a nice little "11" so that I know I've got it<br />turned up just right, I suggest you do the same. Turn the other<br />burner off, all the way off.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt5.JPG" height="245" width="320" /><br /><br /></td><td valign="top"><b>Smokin'!:</b><br /><br />After about 15 minutes or so you should have smoke rolling out of the<br />grill and things will start to smell great! I used to have this<br />friend in college, everybody called him "Shaggy", his car looked like<br />this most of the time...<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt6.JPG" height="205" width="320" /><br /><br /></td><td valign="top"><b>Almost there:<br /><br /></b>After about 45 minutes, if you have successfully<br />resisted the urge to peak, the tri-tip should be about ready. All<br />the wood chips will have burned up and the meat should look<br />cooked. If you squeeze it with some thongs it should be springy<br />but not wobbly, like a good beer-belly.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt7.JPG" height="197" width="320" /><br /><br /></td><td valign="top"><b>Resting:</b><br /><br />Both you and the meat deserve a little time-out. You've been<br />watching a smoking grill and drinking beer for nearly an hour.<br />Take 10, this will allow the beef to finish cooking and let the juices<br />sink back into the meat.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/smktt8.jpg" height="320" width="320" /><br /><br /></td><td valign="top"><b>Ba-Booooom!:</b><br /><br />Now you've got one of the best pieces of meat you could hope to sink<br />your teeth into. If this tri-tip were scotch it would be<br />single-malt, barrel aged, 20 years old. You should have cooked<br />more...<br /><br /></td></tr></tbody><tbody></tbody></table>You can get yourself a Meyers Natural Angus Tri-tip right here:<br /><center><br /></td></tr></tbody><tbody></tbody></table></center><span class="Apple-style-span" style="font-family: sans-serif; font-size: 12px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 20px; "></span><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Product ID</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">USB250</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Size</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">+/- 500 gm</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Price</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">3,250 Yen</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Approx. cost per unit</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">3,250 yen<br /><br /></td></tr><br /><br /><br /><form action="http://www.themeatguy.jp/app/en/cart/add" method="get"><br /><input id="product_no" name="product_no" size="4" type="hidden" value="USB250"><br /><input id="quantity" name="quantity" size="4" type="text" value="1"><br /><input class="add-to-cart-button" name="commit" type="submit" value="Buy Now"><br /></form><br /></center>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-22835625905882002042009-09-29T12:26:00.004+09:002009-09-29T12:43:27.929+09:00This is how I cook a turkey!<center><br /><table align="center" bgcolor="#ffffcc" border="1" cellpadding="2" cellspacing="2" width="690"><tbody></tbody><tbody><tr align="center"><td valign="top"><b>How to Cheat at Turkey!</b><br /><br />Get it on the table fast with a pressure cooker.<br /><br /><div align="left"> Sometimes you don't have hours to wait while your turkey roasts away in the oven. For<br />example, maybe you were up a bit late drinking the night before, suddenly it's 11:30 and if you've got guests at 1:00! What to do???!! Well, The Meat Guy is here to tell you what to do.<br />The example below is with our <a href="http://www.themeatguy.jp/app/en/products/view/859#content-top">Bone-in Turkey Breast</a>, but you can do this with any turkey small enough to fit in your pressure cooker. You know what else? You can even do this with a frozen or partially frozen bird, it will take about 75% longer to cook but it will still come out great.<br /><br /></div></td></tr><tr><td valign="top"><div style="text-align: -webkit-center;"><br /></div><table align="center" border="1" cellpadding="4" cellspacing="4" width="100%"><tbody></tbody><tbody><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib1.JPG" width="320" /><br /><br /></td><td valign="top"><b>Step 1:</b><br /><br />Start with a turkey, or any type of bird, best if it's been dressed and<br />cleaned, give it a name. I named this one "Pookie Bird".<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib2.JPG" width="320" /></td><td valign="top"><b>Step 2:</b><br /><br />Trim the extra skin from the neck-hole and make some space between the skin and the breast meat.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib3.JPG" width="320" /></td><td valign="top"><b>Step 4:</b><br /><br />Stuff as much bacon as you possibly can into the space between the skin<br />and the meat. Why? Because bacon is good, also turkey breast meat<br />tends to get dry because there is not fat, the bacon melts as it cooks<br />and all that fat keeps it juicy. We sell bacon, by the way, if<br />you try and use bacon from some other source you will probably have<br />some BIG problems so you should only use our bacon. If you want<br />to go a step further you could probably even stuff some lard in there,<br />that would be good I think.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib4.JPG" width="320" /></td><td valign="top"><b>Step 5:</b><br /><br />Give "Pookie Bird", or whatever you've named your fowl, a rub down with<br />some spices. Talk to it gently, tell it that you love it. I<br />use our not-really-so-famous Almighty Spice, you should too!<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib5.JPG" width="320" /></td><td valign="top"><b>Step 6:</b><br /><br />Stuff it all into a pressure cooker, if you don't have a pressure<br />cooker, go buy one, they are awesome. Put the part with the bacon<br />sticking up so that gravity will help with the juicy-ness.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib6.JPG" width="320" /></td><td valign="top"><b>Step 7:</b><br /><br />Add a glass of wine (or any liquid really) the best thing about wine is<br />that you can open a bottle, use one glass for "Pookie Bird", and drink<br />the rest! You could do the same with orange juice I suppose but<br />it wouldn't be as much fun. You only need one cup, at most two,<br />you're not making soup. If you want to really add some flavor<br />throw in some onions, garlic, apples, herbs, maybe some barbecue<br />sauce--we sell barbecue sauce, by the way.<br /><br />My pressure cooker has two settings, "I" and "II", I don't know what<br />they mean but, given the choice, I always turn it up to eleven, you<br />should too!<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib7.JPG" width="320" /></td><td valign="top"><b>Step 4: (wine's starting to hit me, can't count)</b><br /><br />Most instructions for pressure cookers say to turn your burner on high<br />or medium until you build up a full head of steam. Don't do<br />it! You might suddenly notice that there's no more wine in the<br />bottle and you need to make a run to the conbini, then there's a line,<br />and some new chocolates they didn't have last week, and by the time you<br />get back, it has all gone to hell. Put the fire just a bit above<br />low and wait, once it hits steam let it got for 45 minutes to an hour,<br />then let it cool. Poke at "Pookie Bird" a time or two, the meat<br />should be tender enough to pull away with your fingers, if not, put the<br />lid back on and give it another go. Now you've got a fully cooked<br />turkey, or bone-in breast, but it's not beautiful, not yet a<br />centerpiece. Which is why we need one more step.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib8.JPG" width="320" /></td><td valign="top"><b>Step 5:</b><br /><br />"SAY HELLO TO MY LITTLE FRIEND!!" To make "Pookie Bird" ready for<br />company, you need to brown that skin. Hooray for the<br />blow-torch! This will work better if you pop the turkey in<br />the oven, on high, for about 15 minutes, but you can skip that if you<br />want to and go straight for the burn. Just take the torch and<br />start painting the bird with flames of love. Start in a spot<br />that's less obvious because you need to find the right distance to hold<br />the torch so that it browns without singing, then brown away.<br />This works better if you brush down the "Pookie" with some olive first,<br />even better yet if you mix a little honey into your olive oil. In<br />a couple minutes you'll have something near perfection.<br /><br /></td></tr><tr><td valign="top"><img alt="" src="http://www.themeatguy.jp/images/bib9.jpg" width="320" /></td><td valign="top"><b>Step 7:</b><br /><br />Lie. Lie to everyone, tell them you've been slaving over an oven,<br />basting and tenting and basting some more to get this pookie perfect<br />piece of perfection. Tell them it was your grandmothers recipe,<br />passed down to you on here death bed, tell them that grandma always<br />turned it up to eleven in the end.<br /><br />Serve with gravy.<br /><br />(note: the final photos here don't really show how nice this bird came out, that's because the photographer was drunk)<br /><br /></td></tr></tbody><tbody></tbody></table><br /><br /></td></tr><tr><td valign="top">There you have it, a 4 hour cooking job done in an hour and a half. And best of all, you get to use a BLOW TORCH!! The world would be a better place if all of life's problems could be fixed with a blow torch.<br /><br /></td></tr><tr><td valign="top"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 20px; font-family:sans-serif;font-size:12px;"></span></td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Product ID</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">T014</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Size</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">about 4 Kg</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Price</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">6,120 Yen/pc</td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">Approx. cost per unit</td><td style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; padding-top: 2px; padding-right: 2px; padding-bottom: 2px; padding-left: 2px; font-weight: normal; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: gray; border-right-color: gray; border-bottom-color: gray; border-left-color: gray; ">6,120 yen<br /><br /></td></tr></tbody><tbody> </tbody></table><br /><br /><input id="product_no" name="product_no" size="4" value="T014" type="hidden"><input id="quantity" name="quantity" size="4" value="1" type="text"><input class="add-to-cart-button" name="commit" value="Buy Now" type="submit"><br /></center>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-14635012755058774992009-08-11T17:44:00.002+09:002009-08-11T18:47:48.222+09:00<table align="center" bgcolor="#ffffff" border="0" cellpadding="2" cellspacing="2" width="722"><tbody></tbody><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/"><img alt="The Meat Guy" title="The Meat Guy" src="http://www.themeatguy.jp/images/banner722.jpg" border="0" height="120" width="722" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><b>Meat News! Volume 15 - Pies are<br />Back!<br /><br /></b><br /><div align="left"><span class="Apple-style-span" style=" ;font-family:'times new roman';font-size:13px;">Standard disclaimer and un-subscribe info:<span> </span>This is a newsletter that is being sent to you because I thought you might be interested or because you requested a subscription. If you are not interested, the unsubscribe link at the bottom of the page will send us away for ever. <span> </span>If you are not interested, have told me so but are still receiving this letter it is because I’m an idiot, sorry, a little too much research into wine pairings with pies.</span></div></td></tr><tr><td valign="top"><div style="text-align: -webkit-left;"><br /></div><br /><br /><br /><table border="0" cellpadding="2" cellspacing="2" width="100%"><tbody></tbody><tbody><tr><td valign="top" width="150"><b>Good News:<br /><br /><br /><br />Bad News:<br /><br /><br /><br /><br /><br />Great News:</b><br /><br /></td><td valign="top"><b>Meat Pies are BACK IN STOCK!!<br /><br /><br /><br />We are closed until next Monday so the soonest you can have any meat<br />pies is next Tuesday.<br /><br /><br /><br />Meat Pies are BACK IN STOCK!!</b><br /><br /></td><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/index/14"><img title="Mmmmmeat pie" alt="Mmmmmeat pie" src="http://www.themeatguy.jp/images/pie.jpg" border="0" height="152" width="200" /></a><br /><br /></td></tr></tbody><tbody></tbody></table><br /><p class="MsoNormal" align="left"><span style=""></span> <span class="Apple-style-span" style=" ;font-family:'times new roman';"></span></p><p class="MsoNormal" align="left"> I’m just so giddy that I had to say it twice. We are now the exclusive importer in Japan for the world renowned <b>Vili’s Pies</b> from Australia which means you will never have to go pie-less again.<span> </span>Unless you want the Sausage Roll or Vegetarian You-say-pahsty-I-say-paysty Thingy, we're not going to do those for a while.</p><p class="MsoNormal" style="text-align: justify; "><span> </span>If you’ve never had a Vili’s Pie, they are a treat and come in three gourmet flavors:</p><br /><table align="center" border="0" cellpadding="2" cellspacing="2" width="100%"><tbody></tbody><tbody><tr><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/360"><img title="Beefy Beefy" src="http://www.themeatguy.jp/images/beefb.jpg" alt="Beefy Beefy" border="0" height="175" width="174" /></a><br /><br /></td><td valign="middle"><span style=" Times New Roman";font-family:";font-size:12pt;"><span style=""><b><span class="Apple-style-span" style=" font-weight: normal; font-family:'Times New Roman';font-size:16px;"><b>Beef</b> - Beefy-Beefy richness, a few vegetables for your health, all wrapped up in a crispy pie shell.<span> </span>We checked with our resident sommelier, Charlene (a transvestite who really doesn’t like it when you call him “Chuck” but that’s a different newsletter altogether) to come up with suitable wine pairing and he recommends a six pack of Asahi tall boys. <span> </span></span><br /></b><br /></span></span></td></tr><tr><td valign="middle"><a href="http://www.themeatguy.jp/app/en/products/view/362"><img src="http://www.themeatguy.jp/images/chickb.jpg" alt="Chicky Chook" border="0" height="175" width="174" /></a><br /><br /></td><td valign="middle"><br /><p class="MsoNormal"><b><span class="Apple-style-span" style=" font-weight: normal; font-family:'times new roman';"><b>Chicken</b> - If you are Australian you can also call these “chook-pies” but that might be offensive in some areas.<span> </span>Big hunks of chicken in a white gravy.<span> </span>The perfect morning after pie.<span> </span>Chucky recommends <i>Minato Mimosas</i> with the chicken pie - that’s 3 parts Lemon Chu-Hi, 1 part Orange Juice Drink.<span> </span>If your night before the morning after was special, a couple of these warming in your toaster oven can really show a girl that you might remember her name.</span></b></p></td></tr><tr><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/361"><img title="chunky beefy mushroomy" alt="chunky beefy mushroomy" src="http://www.themeatguy.jp/images/bandmb.jpg" border="0" height="175" width="174" /></a><br /><br /></td><td valign="middle"><br /><p class="MsoNormal"><b><span class="Apple-style-span" style=" font-weight: normal; font-family:'times new roman';"><b>Beef and Mushroom</b> – The most top-shelf pie in the line-up.<span> </span>Not only do these have real chunks of savory beef (you can feasibly even stretch the word “steak” a bit to include the key ingredient here) they also have mushrooms in the gravy, real mushrooms, not the plastic ones that all the other pie-makers probably put in their pies, so these are possibly healthy.<span> </span>We reckon that a good meal of this with some salad and maybe some bean curd or something combined with 20 laps in the pool is part of healthy diet that could see you live to be a hundred, maybe more!<span> </span>Charlene agrees which is why he pairs this pie with a nice box of Franzia, the pink one (hint: if you remove the wine bag from the wine box, it's much easier to conceal this in your backpack at work).</span></b></p></td></tr></tbody><tbody></tbody></table><br /><table border="0" cellpadding="2" cellspacing="2" width="100%"><tbody></tbody><tbody><tr><td valign="top"><span class="Apple-style-span" style="font-size:6;"><span class="Apple-style-span" style="font-size:23px;"><span class="Apple-style-span" style=" ;font-family:'times new roman';">We’ve even got a new party box of mini-pies (only beef for now, but the other flavors are coming soon).<span> </span>16 cocktail pies, which, unlike cocktail olives, don’t do so well when dropped into a martini, but are excellent next to one.</span></span></span></td><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/364"><img alt="wee li'l pies" src="http://www.themeatguy.jp/images/littlepiea.jpg" align="right" border="0" height="111" width="150" /></a></td></tr></tbody><tbody></tbody></table><br /><p class="MsoNormal"><span style=""> <span class="Apple-style-span" style=" ;font-family:'times new roman';"></span></span></p><span style=""><p class="MsoNormal"><span> </span>We will unfortunately be closed until August 17<sup>th</sup> for the Obon Holiday.<span> </span>Don’t worry, I won’t be having any fun as I’ve been told I do not deserve it and the car needs a cleaning.</p><p class="MsoNormal" align="center" style="text-align: center; "><big><big><big>Go online, make your order now!</big></big></big></p></span></td></tr><tr><td valign="top"><br /><br /><table bgcolor="#dddddd" border="0" cellpadding="2" cellspacing="2" height="584" width="754"><tbody></tbody><tbody><tr><td align="center" valign="top"><b>Vilis's Beef Pie</b><br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"><tbody></tbody><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/360"><img alt="Beeeeeef" title="Beeeeeef" src="http://www.themeatguy.jp/images/beefa.jpg" border="0" height="320" width="223" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">The<br />Australian standard beef pie.<br /></span></span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family:Verdana;font-size:7;"><span class="Apple-style-span" style="font-size:48px;"><br /></span></span></div><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">Frozen</span></span></div></td></tr><tr align="center"><td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /><table style="float: left;" height="148" width="229"><tbody></tbody><tbody><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">PI001<br /><br /></td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">160gm</td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Price</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">400Yen/pc</td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">400yen</td></tr></tbody><tbody></tbody></table><br /></span></span></td></tr></tbody><tbody></tbody></table><br /><b><a href="http://www.themeatguy.jp/app/en/cart/update/360"><img alt="add to cart" title="add to cart" src="http://www.themeatguy.jp/images/atce.gif" border="0" height="22" width="98" /></a><br /><br /></b></td><td align="center" valign="top"><b>Vili's Chicken Pie<br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"><tbody></tbody><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/362"><img src="http://www.themeatguy.jp/images/chicka.jpg" title="Chicky" alt="Chicky" border="0" height="320" width="223" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">Gourmet<br />chicken pie.</span></span></div><div align="left"><span class="Apple-style-span" style="font-family:Verdana;font-size:7;"><span class="Apple-style-span" style="font-size: 48px;"><br /></span></span></div><div align="left"><span class="Apple-style-span" style="font-family:Verdana;font-size:7;"><span class="Apple-style-span" style="font-size: 48px;"><br /></span></span></div><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">Frozen</span></span></div></td></tr><tr align="center"><td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /><table style="float: left;" height="148" width="229"><tbody></tbody><tbody><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">P1003<br /><br /></td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">160gm</td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Price</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">400Yen/pc</td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">400yen</td></tr></tbody><tbody></tbody></table><br /></span></span></td></tr></tbody><tbody></tbody></table><br /></b><a href="http://www.themeatguy.jp/app/en/cart/update/362"><b><img alt="add to cart" title="add to cart" src="http://www.themeatguy.jp/images/atce.gif" border="0" height="22" width="98" /></b></a></td><td align="center" valign="top"><b>Vili's Beef & Mushroom<br /><table bgcolor="#dddddd" border="1" cellpadding="2" cellspacing="2" width="242"><tbody></tbody><tbody><tr align="center"><td valign="top"><a href="http://www.themeatguy.jp/app/en/products/view/361"><img alt="Beef & Mushroooom" title="Beef & Mushroooom" src="http://www.themeatguy.jp/images/bandma.jpg" border="0" height="320" width="225" /></a><br /><br /></td></tr><tr align="center"><td valign="top"><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">Chunks<br />of beef and mushroom.</span></span></div><div align="left"><span class="Apple-style-span" style="font-family:Verdana;font-size:7;"><span class="Apple-style-span" style="font-size:48px;"><br /></span></span></div><div align="left"><span class="Apple-style-span" style="font-family:Verdana;font-size:7;"><span class="Apple-style-span" style="font-size: 48px;"><br /></span></span></div><div align="left"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">Frozen</span></span></div></td></tr><tr align="center"><td valign="top"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:'Times New Roman';font-size:16px;"><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span><table style="float: left;" height="148" width="229"><tbody></tbody><tbody><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">Product ID</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">PI002<br /><br /></td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Size</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">160gm</td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Price</td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;" align="left">400Yen/pc</td></tr><tr><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">Cost<br /><br /></td><td style="border: 1px solid gray; margin: 8px 5px 5px; padding: 8px; font-size: 13px; vertical-align: top;">400yen</td></tr></tbody><tbody></tbody></table><br /></span></span></td></tr></tbody><tbody></tbody></table><br /></b><a href="http://www.themeatguy.jp/app/en/cart/update/361"><b><img alt="add to cart" title="add to cart" src="http://www.themeatguy.jp/images/atce.gif" border="0" height="22" width="98" /></b></a></td></tr></tbody><tbody></tbody></table><br /></td></tr><tr align="center"><td align="center" valign="top"><big>Hurry, If you order by<br />Sunday, August 16th, and write "free nuggets" in your order,<br /><br />we'll throw in a free pack of<br /><br /><a href="http://www.themeatguy.jp/app/en/products/view/561">Teriyaki<br />Flavored Beef Jerky Nuggets</a>!<br /><br />Meat Pies and Free Beef Jerky - that's pretty awesome.</big><br /><br /><br /><br /></td></tr><tr align="center"><td valign="top">More Meat Guy:<br /><br /><br /><br /><br /><br /><br /><br /><br /><table border="0" cellpadding="2" cellspacing="2" width="100%"><tbody></tbody><tbody><tr><td valign="top"><br /><div align="center"><a href="http://www.facebook.com/TheMeatGuy">Facebook</a><br /><br /></div><br /><div align="center"><a href="http://www.facebook.com/TheMeatGuy"><img alt="facebook" title="facebook" src="http://www.themeatguy.jp/images/facebookbadge.jpg" border="2" height="48" width="177" /></a></div><br /></td><td valign="top"><br /><div align="center"><a href="http://twitter.com/themeatguy">Twitter</a><br /><br /></div><br /><div align="center"><a href="http://twitter.com/themeatguy"><img alt="twitter" title="twitter" src="http://www.themeatguy.jp/images/twitterbadge.jpg" border="2" height="54" width="177" /></a></div><br /></td></tr></tbody><tbody></tbody></table><br /><br /><br /><br /><br /></td></tr></tbody><tbody></tbody></table>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com1tag:blogger.com,1999:blog-4966473409638422225.post-3960685757347600892009-08-03T15:20:00.004+09:002009-08-03T15:47:32.936+09:00My hairy wienie<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><p class="MsoNormal">If you’ve got kids they will love this! <span style="mso-spacerun:yes"> </span>Even if you don’t have kids but you have some friends who are sort of retarded, they will probably like it to. <span style="mso-spacerun:yes"> </span>You need just a couple ingredients – some <a href="http://www.themeatguy.jp/app/en/products/view/587">wienies</a> and some <a href="http://www.themeatguy.jp/app/en/products/view/809">pasta</a> (spaghetti works way better than macaroni).<span style="mso-spacerun:yes"> </span></p><p class="MsoNormal" style="text-align: center;"><br /></p> <p class="MsoNormal">What you do is thread the spaghetti through the wienie, in this case a hot dog.<span style="mso-spacerun:yes"> </span>I learned a couple things in the process of doing this that I might ought to share, it is much easier if A, the pasta is uncooked, and B, the wienies are not frozen. <span style="mso-spacerun:yes"> </span>Also, unless you have a really big pasta pot, it is also a good idea to break the spaghetti in half before you begin. <span style="mso-spacerun:yes"> </span>Once you’ve got you’re wieners well pricked with pasta they should looks something like this.</p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MdLsyANxkVrcl5OP2FgxJIm6kvk6XiDEjQmWiJ0s0REl_0nzEkiWa6dRlHDJX0sbBjcEOLLOJMNRjz76OYg2M7xInhSwk52HOszXawmJ60SmKOxE8TViHF7EC4ptmvVZ3OJ-upcodUXt/s400/hairywieniieb.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 371px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5365624243751632370" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKLrKMyS5jznxwhrwSHkx0AMJuX0WEYVDh93MszwIbMHTm3ZZvJYJChc7Y3XUhM27718SF_JetL4JpFve7fOLiehIULR-r_8vysQbwiENjQrIP515SspdALMWUIF5WGWmdK0FJ8o2YYLi/s400/hairyweinec.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 261px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5365624242268555490" /><div style="text-align: center;"><br /></div><p class="MsoNormal">Now all you do is drop them into some boiling water and cook until soft. <span style="mso-spacerun:yes"> </span>Don’t be surprised if the little bit of pasta that is inside of the sausage is still a bit <i style="mso-bidi-font-style:normal">al dente</i>. <span style="mso-spacerun:yes"> </span>For those of you that don’t speak Italian, that means it will be a little crunchy, but this is spaghetti with wienies, nobody will critique your chefing. <span style="mso-spacerun:yes"> </span></p><p class="MsoNormal"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsWKeIWhGorO6q9HceWdCN8DlGnKILfTiQ16fhSYs-xJVvDQXwKv-7z17ub1PntUPhEJz3OfFN5Pid4tuSBCyPUqY_6H3bJV-Mz_w19710V9rgtI7ZGOcrpaQk91HLRcBdpP4B1XomcMn/s400/hairywieniea.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 322px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5365624777310161266" /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;"><b>You are awesome!</b></p>TheMeatGuyhttp://www.blogger.com/profile/07156129304278227252noreply@blogger.com0tag:blogger.com,1999:blog-4966473409638422225.post-5023765057743212532009-07-15T12:46:00.002+09:002009-07-15T12:55:06.555+09:00Meat New Volume 14 - Economista!<table cellspacing="2" cellpadding="2" width="722" align="center" bgcolor="#ffffff" border="0"> <tbody> <tr align="middle"> <td valign="top"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.TheMeatGuy.jp" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.TheMeatGuy.jp"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.TheMeatGuy.jp The Meat Guy" height="120" alt="The Meat Guy" src="http://www.themeatguy.jp/images/banner722.jpg" width="722" border="0" /></a><br /></td></tr> <tr align="middle"> <td valign="top"><big><strong>Meat News! Volume 14, Economista!<br /></strong></big> <div align="left"> <p class="MsoNormal" style="TEXT-ALIGN: justify"><small>Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a subscription. If you are not interested, the unsubscribe link at the bottom of the page will send us away for ever. If you are not interested, have told me so but are still receiving this letter it is because I’m an idiot, sorry!</small><small> </small> </p></div></td></tr> <tr> <td valign="top"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fimages%2Feconomistspoof.jpg" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fimages%2Feconomistspoof.jpg"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fimages%2Feconomistspoof.jpg The Meatonomist" height="396" alt="The Meatonomist" hspace="3" src="http://www.themeatguy.jp/images/economistspoof.jpg" width="300" align="left" vspace="1" border="1" /></a> <p class="MsoNormal"> <strong>The economy is not your friend.</strong> I’ve been watching a lot of it on TV recently and I don’t like it very much. I live in kind of a bubble, a bubble of meat. In my bubble everything is OK, but when I watch the tube it tells me that the whole word economy is going to hell in a meatbag. There are economists talking about the economy, as they do, and they never say anything nice. If I were the economy and I heard all these people saying bad things about me all the time, I’d probably feel a little down as well, even if there wasn’t anything really wrong with me.</p> <p class="MsoNormal"> I don’t claim to be an expert on the economy, but I did <s>sit</s> snooze through a couple economics classes in college and I learned a thing or two. Well, actually I learned a thing, the supply-demand thing. I figure that once you know supply-demand you can pretty much figure out how everything else works, economically. It’s kind of like understanding how a cash-bar works; easy, fast, and predictable. That is until the bartender gets drunk and girls start flashing for drinks. It seems like we had a bunch of drunken sorority girls running around Wall Street the last few years and now we are all in a bit of a pickle.</p> <p class="MsoNormal"> I never hear any of the TV economists make any constructive suggestions. It seems to me that if the current economy, what with its bankruptcies, mortgage problems, and unemployment is bringing us down, then maybe we need us a new economy. I propose a meat economy! Get rid of money, it’s cumbersome to count and inedible, let’s just start using meat for everything. You really can trade meat for anything and a little meat in your pocket will put a bounce in her step. The best part is that greed, while not completely removed from the equation, would be limited to the size of a stomach. You sure wouldn’t have guys like Bernie Madoff stealing billions of pounds of meat, he’d be too stuffed to move and his neighbors would probably start calling the health department when he took more than he really needed.</p> <p class="MsoNormal"> My meat-as-currency idea is really likely to take off, I have a pretty good sense about these things. For example, I’ve predicted the future popularity of hip-waders, just watch, as the oceans rise, hip waders are going to be the next must-have fashion accessory. Corner the market now if you can. Going back to meat, you are probably wondering what you can do to get started in the new economy. Well, to help you out we have started our very own meat currency exchange. You can turn in all your old Yen (you won’t be needing that messy stuff anymore) and we’ll exchange it into meat - the tasty, tender, legal tender! We figure you’ll probably want to get enough meat to last you for awhile so we’ve come up with a few products, I mean currency, that currently have very favorable yen/meat exchange rates:<br /><br /></p></td></tr> <tr> <td valign="top"> <table height="584" cellspacing="2" cellpadding="2" width="754" bgcolor="#dddddd" border="0"> <tbody> <tr> <td valign="top" align="middle"><strong>Wild Boar Yaki Niku<br /></strong> <table cellspacing="2" cellpadding="2" width="242" bgcolor="#dddddd" border="1"> <tbody> <tr align="middle"> <td valign="top"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F844" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F844"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F844 Get Wild!" height="192" alt="Get Wild!" src="http://www.themeatguy.jp/app/img/image.php?prefix=product&id=844&thumbnail=0&fn=wboarynh.JPG" width="230" border="0" /></a><br /></td></tr> <tr align="middle"> <td valign="top"> <div align="left"><span class="Apple-style-span" style="font: normal normal normal 16px/normal 'Times New Roman'; font-size: 13px; font-family: Verdana; ">Thinly sliced wild boar. These are real, natural, untamed piggies from Texas. Wild boar tastes like lean pork but with some flavor. It's great on the grill with dipping sauce, this is sliced thin enough you can even use it for shabu shabu.</span><br /><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"></span></span></div> <div align="left"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana">Frozen</span></span></div></td></tr> <tr align="middle"> <td valign="top"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"> <table style="FLOAT: left" height="148" width="229"> <tbody> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px" align="left">Product ID</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">D220</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Size</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">300gm</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Price</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px" align="left">590Yen/pc</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Cost<br /></td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">590yen</td></tr></tbody></table></span></span></td></tr></tbody></table><strong><br /></strong></td> <td valign="top" align="middle"><strong>Iberico Yaki Niku<br /><table cellspacing="2" cellpadding="2" width="242" bgcolor="#dddddd" border="1"> <tbody> <tr align="middle"> <td valign="top"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F585" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F585"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F585 Get Iberico!" height="192" alt="Get Iberico!" src="http://www.themeatguy.jp/app/img/image.php?prefix=product&id=585&thumbnail=0&fn=ibericoync.JPG" width="230" border="0" /></a><br /></td></tr> <tr align="middle"> <td valign="top"> <div align="left"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana">Super marbled Iberico pork sliced up and ready for the grill. This is perhaps the best pork at the best price anywhere.</span></span><br /><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"></span></span></div><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"><br /></span></span> <div align="left"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana">Frozen <br /><br /><br /><br /></span></span></div></td></tr> <tr align="middle"> <td valign="top"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"> <table style="FLOAT: left" height="148" width="229"> <tbody> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px" align="left">Product ID</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">P123a<br /></td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Size</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">400gm</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Price</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px" align="left">980Yen/pc</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Cost<br /></td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">980yen</td></tr></tbody></table></span></span></td></tr></tbody></table><br /></strong></td> <td valign="top" align="middle"><strong>Polish Sausage<br /><table cellspacing="2" cellpadding="2" width="242" bgcolor="#dddddd" border="1"> <tbody> <tr align="middle"> <td valign="top"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F721" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F721"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F721 Get Polish!" height="192" alt="Get Polish!" src="http://www.themeatguy.jp/app/img/image.php?prefix=product&id=721&thumbnail=0&fn=polisha.JPG" width="230" border="0" /></a><br /></td></tr> <tr align="middle"> <td valign="top"> <div align="left"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana">Farmland hickory smoked Polish Sausage, these are pre-cooked and ready for the bun. The package says "Taste the Flavor Burst!" - whatever that means...</span></span><br /><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"></span></span></div> <div align="left"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana">1 pack has 5 sausages.<br /><br /></span></span><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"></span></span></div> <div align="left"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana">Frozen<br /><br /></span></span></div></td></tr> <tr align="middle"> <td valign="top"><span class="Apple-style-span" style="WORD-SPACING: 0px; FONT: 16px 'Times New Roman'; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; BORDER-COLLAPSE: separate; orphans: 2; widows: 2"><span class="Apple-style-span" style="FONT-SIZE: 13px; FONT-FAMILY: Verdana"> <table style="FLOAT: left" height="148" width="229"> <tbody> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px" align="left">Product ID</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">D220</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Size</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">300gm</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Price</td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px" align="left">590Yen/pc</td></tr> <tr> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">Cost<br /></td> <td style="PADDING-RIGHT: 8px; PADDING-LEFT: 8px; FONT-SIZE: 13px; PADDING-BOTTOM: 8px; MARGIN: 8px 5px 5px; VERTICAL-ALIGN: top; PADDING-TOP: 8px">590yen</td></tr></tbody></table></span></span></td></tr></tbody></table><br /></strong></td></tr></tbody></table></td></tr> <tr align="middle"> <td valign="top" align="middle"><big><big>If you order by Friday, the 17th, and write "Free Cheesecake" in the comments section, we'll send you a <a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F842" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.themeatguy.jp%2Fapp%2Fen%2Fproducts%2Fview%2F842">mini-cheesecake</a> Free!</big></big><br /></td></tr> <tr align="middle"> <td valign="top">More Meat Guy:<br /><table cellspacing="2" cellpadding="2" width="100%" border="0"> <tbody> <tr> <td valign="top"> <div align="center"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.facebook.com%2FTheMeatGuy" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.facebook.com%2FTheMeatGuy">Facebook</a><br /></div> <div align="center"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.facebook.com%2FTheMeatGuy" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.facebook.com%2FTheMeatGuy"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Fwww.facebook.com%2FTheMeatGuy facebook" height="48" alt="facebook" src="http://www.themeatguy.jp/images/facebookbadge.jpg" width="177" border="2" /></a></div></td> <td valign="top"> <div align="center"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Ftwitter.com%2Fthemeatguy" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Ftwitter.com%2Fthemeatguy">Twitter</a><br /></div> <div align="center"><a title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Ftwitter.com%2Fthemeatguy" href="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Ftwitter.com%2Fthemeatguy"><img title="http://click.icptrack.com/icp/relay.php?r=65486022&msgid=398584&act=CXKB&c=504846&admin=0&destination=http%3A%2F%2Ftwitter.com%2Fthemeatguy twitter" height="54" alt="twitter" src="http://www.themeatguy.jp/images/twitterbadge.jpg" width="177" border="2" /></a></div></td></tr></tbody></table><br /> <br /></td></tr></tbody></table><br /><br /><br /><br /><table cellspacing="0" cellpadding="1" width="100%" border="0"> <tbody> <tr> <td bg style="color:#333333;"> <table cellspacing="0" cellpadding="6" width="100%" bg border="0" style="color:#ffffff;"> <tbody> <tr> <td width="100%" bg style="color:#ffffff;"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:78%;">This message was sent from The Meat Guy to gzeinc@gol.com. 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