Meat Lover's Meat Encyclopedia
 |
Description
Book Introduction
Meat Master with 350,000 subscribers! "Meat Lover" is now available in bookstores!
Beef, pork, chicken, duck, processed meats, and various spices
Meat expert Meat Lover tells you how to enjoy meat more deliciously!
The YouTube channel 'Meat Lover', which covers various meat-related information, is an information channel created in 2019 by 'Meat Lover News', the first media outlet for meat consumers in Korea, to reduce the information gap between the meat industry and consumers.
Meat Lover was launched to point out that meat is a fantastic food ingredient that everyone loves, eats every day, and is even expensive, but there has been too little information provided to consumers.
This channel has easily surpassed 350,000 subscribers and is now close to 360,000, all with just informative content among the many meat mukbang and meat cooking YouTubers that are great for grabbing attention.
In fact, until now, information about meat has been limited to specialized information shared only in the areas of production, distribution, and cooking, and companies selling meat to consumers have also lacked the capacity to actively promote this information.
Ironically, for the average consumer, meat has always been a delicious and satisfying food ingredient, no matter how you eat it, so it has never been a subject of question.
Meat Lover says it's both surprising and understandable that such a large industry has survived as a lemon market with information asymmetry.
But now the world has changed.
The advent of YouTube has ushered in an era where even ordinary consumers can actively engage and learn about their preferences.
The fact that Meat Lover has accumulated 300 million views is proof that consumers are actively interested in meat information.
Through the Meat Lover channel, which actively provides meat information to the public, Korean meat culture is now entering a new chapter.
This book, 『Meat Lover's Meat Encyclopedia』, published under the name of Meat Lover, invites readers to a realm of knowledge that encompasses a wide range of information beyond meats such as beef, pork, chicken, and duck, to processed meats such as sausages and luncheon meats, as well as various sauces such as four-colored peppers, various salts, and wasabi that can enrich our meat-eating lifestyle.
Beef, pork, chicken, duck, processed meats, and various spices
Meat expert Meat Lover tells you how to enjoy meat more deliciously!
The YouTube channel 'Meat Lover', which covers various meat-related information, is an information channel created in 2019 by 'Meat Lover News', the first media outlet for meat consumers in Korea, to reduce the information gap between the meat industry and consumers.
Meat Lover was launched to point out that meat is a fantastic food ingredient that everyone loves, eats every day, and is even expensive, but there has been too little information provided to consumers.
This channel has easily surpassed 350,000 subscribers and is now close to 360,000, all with just informative content among the many meat mukbang and meat cooking YouTubers that are great for grabbing attention.
In fact, until now, information about meat has been limited to specialized information shared only in the areas of production, distribution, and cooking, and companies selling meat to consumers have also lacked the capacity to actively promote this information.
Ironically, for the average consumer, meat has always been a delicious and satisfying food ingredient, no matter how you eat it, so it has never been a subject of question.
Meat Lover says it's both surprising and understandable that such a large industry has survived as a lemon market with information asymmetry.
But now the world has changed.
The advent of YouTube has ushered in an era where even ordinary consumers can actively engage and learn about their preferences.
The fact that Meat Lover has accumulated 300 million views is proof that consumers are actively interested in meat information.
Through the Meat Lover channel, which actively provides meat information to the public, Korean meat culture is now entering a new chapter.
This book, 『Meat Lover's Meat Encyclopedia』, published under the name of Meat Lover, invites readers to a realm of knowledge that encompasses a wide range of information beyond meats such as beef, pork, chicken, and duck, to processed meats such as sausages and luncheon meats, as well as various sauces such as four-colored peppers, various salts, and wasabi that can enrich our meat-eating lifestyle.
- You can preview some of the book's contents.
Preview
index
prolog
Chapter 1.
cow
Beef has no legal expiration date, is slaughtered and sold on the same day. Is this really true?
The identity of the stamp on the meat, can you tell if it's Korean beef just by looking at the color?
Bull doesn't mean yellow cow!
Are black cattle, black cows, and white cattle all the same Korean cattle?
Even if I have the history number, I still can't tell which cow I bought?
Gomtang vs. Seolleongtang: Seven Characteristics of Seolleongtang You Didn't Know About!
Why is there Japanese Wagyu in Australia? Two criteria for good Wagyu!
Why can't Japanese Wagyu be imported?
Elbow, T-bone, porterhouse, they're all the same cut, right?
Why are grass-fed cows more expensive than grain-fed cows?
Why don't they sell Korean beef veal?
Why do they call it flower ribs, flower ribs?
The story of Korean beef without the nationalistic sentiment
Export volume is only 0.018%, but what kind of meat is Hanwoo in the world?
Real LA ribs have three bones, that's all you need to remember!
What is the appeal of the highest quality beef cut, the anchangsal?
You're tough to eat, but delicious to not eat!
Gopchang and daechang are different
What does it taste like to have your spine ripped off?
Chadol Jjamppong without Chadol?
Beef 1-hit instructor Meat Lover major required
Anyone seeing Audrey for the first time
The truth about prime rib
The essence of soybean oil that enhances flavor, soybean oil
McDonald's French fries were originally fried in beef fat.
Chapter 2.
pig
Is Jeju black pork the best? Ultimately, it comes down to your taste!
It's a truly delicious pork belly that has the odoldeol bones!
What makes Grade 1 pork different?
Is it really a high-quality pig? The hidden truth about the Iberico pork we eat.
Ah! So that's why they didn't sell much Iberico pork belly...
The Story of Spanish Suckling Piglets: Cochinillo Asado
Is pork really good for your immune system?
If you look closely, why has lard, a high-quality ingredient, disappeared?
Ogyeopsal is actually cheaper than samgyeopsal! Ogyeopsal is actually Mibak Samgyeopsal.
Let's eat hangjeongsal with knowledge! Hangjeong skin, double hangjeong, what are they all?
Donkatsu, tonkatsu, tonkatsu? Knowing how to make tonkatsu even more delicious is a must-read.
What exactly are the pork cutlet, sirloin, and top sirloin?
Who created the pork cutlet sandwich (katsu sando)?
Why is old-fashioned pork belly more expensive than the same frozen pork belly?
The Truth About Freshly Slaughtered Pork
Why the pork neck you chose is tasteless
Would the taste be different if I cut the pork belly crosswise?
Koreans who chew even the bones
Grilled vs. Boiled Pork: Which Is Better for Weight Loss?
The truth about Wang Mok-sal
The back meat that has secretly become a special part?
The story of seagull meat that tastes twice as good when you know how to eat it
Chapter 3.
Poultry and other meats
No native chicken? Then what did we eat in the valley?
Why did my mother-in-law catch a hen and make a fuss about it?
I gave my son-in-law a Siamese hen, but I gave my husband a long-necked chicken!
You'd be stupid if you didn't eat this
Chicken gizzard, chicken gizzard, guard! What are you?
Do you know about the common people's snack, chicken gizzard soup?
How did I come to eat the electric grilled chicken that brings back memories?
If I have chicken breast, what kind of meat would be good to eat?
Why isn't duck meat fried like chicken?
What's so good about eating sulfur duck?
Seven Interesting Stories About Lamb Skewers and Tsingtao
Genghis Khan, a traditional Hokkaido-style lamb barbecue dish that is not found in Mongolia
Here are four ways to choose good jerky!
I got so mad that I compiled a list of spam tips! (feat.
luncheon meat)
The difference between luncheon meat and Spam: Just remember the 'ㅁ'!
Spam, what else goes into luncheon meat besides meat?
Bacon that has secretly changed from pork belly to front leg meat?
Old sausage, pink sausage? What exactly is it?
The story of Vienna sausages, which everyone has eaten at least 500 of!
Brick ham, kimbap ham? Smoked ham is so cost-effective that it's a problem.
Let's learn about and enjoy ham, one of the world's four great delicacies.
Chapter 4.
Interesting Stories About Meat
Knowing just three things will help you a lifetime: The secrets of sea salt, the perfect salt to eat with meat.
Himalayan pink salt: is it really that precious?
If you're concerned about microplastics, eat these salts!
Three things you didn't know about perilla leaves!
The terrifyingly sensitive fear of charred meat! Burned meat simply doesn't taste good!
What are the flavors and characteristics of red, green, black, white, and four-colored peppers?
Perfect with pork belly! Cholesterol-reducing sesame oil sauce!
Let's eat real wasabi, not fake wasabi!
Garlic, if you eat it wisely, your pork belly will taste twice as good!
Learn about eco-friendly, antibiotic-free, and animal welfare all at once!
Why is Sriracha, the Thai sauce, more popular in the US?
Shiitake mushrooms go so well with pork belly!
Should the Blood Be Drained from Meat? Why Drain the Juice? A Summary of the Controversy
Washing meat with water does more harm than good.
How to Choose a Stainless Steel Pan That Will Last a Lifetime
Epilogue
Chapter 1.
cow
Beef has no legal expiration date, is slaughtered and sold on the same day. Is this really true?
The identity of the stamp on the meat, can you tell if it's Korean beef just by looking at the color?
Bull doesn't mean yellow cow!
Are black cattle, black cows, and white cattle all the same Korean cattle?
Even if I have the history number, I still can't tell which cow I bought?
Gomtang vs. Seolleongtang: Seven Characteristics of Seolleongtang You Didn't Know About!
Why is there Japanese Wagyu in Australia? Two criteria for good Wagyu!
Why can't Japanese Wagyu be imported?
Elbow, T-bone, porterhouse, they're all the same cut, right?
Why are grass-fed cows more expensive than grain-fed cows?
Why don't they sell Korean beef veal?
Why do they call it flower ribs, flower ribs?
The story of Korean beef without the nationalistic sentiment
Export volume is only 0.018%, but what kind of meat is Hanwoo in the world?
Real LA ribs have three bones, that's all you need to remember!
What is the appeal of the highest quality beef cut, the anchangsal?
You're tough to eat, but delicious to not eat!
Gopchang and daechang are different
What does it taste like to have your spine ripped off?
Chadol Jjamppong without Chadol?
Beef 1-hit instructor Meat Lover major required
Anyone seeing Audrey for the first time
The truth about prime rib
The essence of soybean oil that enhances flavor, soybean oil
McDonald's French fries were originally fried in beef fat.
Chapter 2.
pig
Is Jeju black pork the best? Ultimately, it comes down to your taste!
It's a truly delicious pork belly that has the odoldeol bones!
What makes Grade 1 pork different?
Is it really a high-quality pig? The hidden truth about the Iberico pork we eat.
Ah! So that's why they didn't sell much Iberico pork belly...
The Story of Spanish Suckling Piglets: Cochinillo Asado
Is pork really good for your immune system?
If you look closely, why has lard, a high-quality ingredient, disappeared?
Ogyeopsal is actually cheaper than samgyeopsal! Ogyeopsal is actually Mibak Samgyeopsal.
Let's eat hangjeongsal with knowledge! Hangjeong skin, double hangjeong, what are they all?
Donkatsu, tonkatsu, tonkatsu? Knowing how to make tonkatsu even more delicious is a must-read.
What exactly are the pork cutlet, sirloin, and top sirloin?
Who created the pork cutlet sandwich (katsu sando)?
Why is old-fashioned pork belly more expensive than the same frozen pork belly?
The Truth About Freshly Slaughtered Pork
Why the pork neck you chose is tasteless
Would the taste be different if I cut the pork belly crosswise?
Koreans who chew even the bones
Grilled vs. Boiled Pork: Which Is Better for Weight Loss?
The truth about Wang Mok-sal
The back meat that has secretly become a special part?
The story of seagull meat that tastes twice as good when you know how to eat it
Chapter 3.
Poultry and other meats
No native chicken? Then what did we eat in the valley?
Why did my mother-in-law catch a hen and make a fuss about it?
I gave my son-in-law a Siamese hen, but I gave my husband a long-necked chicken!
You'd be stupid if you didn't eat this
Chicken gizzard, chicken gizzard, guard! What are you?
Do you know about the common people's snack, chicken gizzard soup?
How did I come to eat the electric grilled chicken that brings back memories?
If I have chicken breast, what kind of meat would be good to eat?
Why isn't duck meat fried like chicken?
What's so good about eating sulfur duck?
Seven Interesting Stories About Lamb Skewers and Tsingtao
Genghis Khan, a traditional Hokkaido-style lamb barbecue dish that is not found in Mongolia
Here are four ways to choose good jerky!
I got so mad that I compiled a list of spam tips! (feat.
luncheon meat)
The difference between luncheon meat and Spam: Just remember the 'ㅁ'!
Spam, what else goes into luncheon meat besides meat?
Bacon that has secretly changed from pork belly to front leg meat?
Old sausage, pink sausage? What exactly is it?
The story of Vienna sausages, which everyone has eaten at least 500 of!
Brick ham, kimbap ham? Smoked ham is so cost-effective that it's a problem.
Let's learn about and enjoy ham, one of the world's four great delicacies.
Chapter 4.
Interesting Stories About Meat
Knowing just three things will help you a lifetime: The secrets of sea salt, the perfect salt to eat with meat.
Himalayan pink salt: is it really that precious?
If you're concerned about microplastics, eat these salts!
Three things you didn't know about perilla leaves!
The terrifyingly sensitive fear of charred meat! Burned meat simply doesn't taste good!
What are the flavors and characteristics of red, green, black, white, and four-colored peppers?
Perfect with pork belly! Cholesterol-reducing sesame oil sauce!
Let's eat real wasabi, not fake wasabi!
Garlic, if you eat it wisely, your pork belly will taste twice as good!
Learn about eco-friendly, antibiotic-free, and animal welfare all at once!
Why is Sriracha, the Thai sauce, more popular in the US?
Shiitake mushrooms go so well with pork belly!
Should the Blood Be Drained from Meat? Why Drain the Juice? A Summary of the Controversy
Washing meat with water does more harm than good.
How to Choose a Stainless Steel Pan That Will Last a Lifetime
Epilogue
Detailed image
Into the book
There's something really interesting about food coloring stamped on meat: you can tell information about the meat just by looking at the color of the stamp.
For example, if pork has a purple stamp, it means it has passed the hygiene inspection, and a red stamp indicates the grade of the pork.
Additionally, Jeju black pigs have a black stamp on them to distinguish them from other pigs.
---Chapter 1.
"Beef - Can you tell if it's Korean beef just by looking at the color of the stamp on the meat?"
Some bosses come up with menus with the thought, “It’s okay since it’s similar anyway.”
In fact, even if beef brisket is used instead of pork belly, it is still delicious because the unique rich and savory flavor of beef tallow comes out well.
But if the cuts used in the menu are different, wouldn't it be right to inform consumers clearly?
---Chapter 1.
From "Cow - Chadol Jjamppong without Chadol?"
The problem is the back part close to the sirloin.
In this part, a muscle called the longissimus muscle grows, and this longissimus muscle is the sirloin.
Sirloin is a more suitable cut for use in pork cutlets or sweet and sour pork, so it does not taste dry or greasy when grilled.
If you buy pork neck and it contains a lot of sirloin, it will be difficult to expect the taste of pork neck grilled as we know it.
---Chapter 2.
Pork - Why the pork neck you chose is tasteless
The place that is well known as the first place to sell electric grilled chicken is the main branch of 'Yeongyang Center' located in the heart of Myeongdong.
This place has been serving electric-grilled whole chicken in a Western-style style since the 1960s. Interestingly, the name of this place, "Yeongyang," is said to have the meaning of healthy nutrition and serving parents in a glorious way.
I am reminded of food columnist Kim Hak-min's explanation that at the time, it was common to use such ambiguous names due to Japanese influence.
Exploring the history of food and dining culture is a fascinating process in itself, as it captures the thoughts and culture of the people of that era.
---Chapter 3.
Poultry and other meats - How did I come to eat the electric grilled chicken of my memories?
In conclusion, there is no need to insist that all dishes must be drained, or conversely, that they should not be drained.
It is better to drain the blood from clear soup dishes, and it is not bad to leave the blood from strongly seasoned dishes or grilled dishes as is.
For example, if pork has a purple stamp, it means it has passed the hygiene inspection, and a red stamp indicates the grade of the pork.
Additionally, Jeju black pigs have a black stamp on them to distinguish them from other pigs.
---Chapter 1.
"Beef - Can you tell if it's Korean beef just by looking at the color of the stamp on the meat?"
Some bosses come up with menus with the thought, “It’s okay since it’s similar anyway.”
In fact, even if beef brisket is used instead of pork belly, it is still delicious because the unique rich and savory flavor of beef tallow comes out well.
But if the cuts used in the menu are different, wouldn't it be right to inform consumers clearly?
---Chapter 1.
From "Cow - Chadol Jjamppong without Chadol?"
The problem is the back part close to the sirloin.
In this part, a muscle called the longissimus muscle grows, and this longissimus muscle is the sirloin.
Sirloin is a more suitable cut for use in pork cutlets or sweet and sour pork, so it does not taste dry or greasy when grilled.
If you buy pork neck and it contains a lot of sirloin, it will be difficult to expect the taste of pork neck grilled as we know it.
---Chapter 2.
Pork - Why the pork neck you chose is tasteless
The place that is well known as the first place to sell electric grilled chicken is the main branch of 'Yeongyang Center' located in the heart of Myeongdong.
This place has been serving electric-grilled whole chicken in a Western-style style since the 1960s. Interestingly, the name of this place, "Yeongyang," is said to have the meaning of healthy nutrition and serving parents in a glorious way.
I am reminded of food columnist Kim Hak-min's explanation that at the time, it was common to use such ambiguous names due to Japanese influence.
Exploring the history of food and dining culture is a fascinating process in itself, as it captures the thoughts and culture of the people of that era.
---Chapter 3.
Poultry and other meats - How did I come to eat the electric grilled chicken of my memories?
In conclusion, there is no need to insist that all dishes must be drained, or conversely, that they should not be drained.
It is better to drain the blood from clear soup dishes, and it is not bad to leave the blood from strongly seasoned dishes or grilled dishes as is.
---Chapter 4.
"Interesting Stories About Meat - Should You Drain the Blood from Meat? vs. Why Drain the Juice? Summary of the Controversy"
"Interesting Stories About Meat - Should You Drain the Blood from Meat? vs. Why Drain the Juice? Summary of the Controversy"
Publisher's Review
Beef and pork that are simply grilled?
Packed with the know-how of the meat information expert, 'Meat Lover'
We teach you the know-how to eat meat more 'tastier' and 'better'!
Galbi, samgyeopsal, moksal, hangjeongsal, galmaegisal, dulmisal, odregi, deunggol… How many of these cuts have you tried? The average meat consumer likely enjoys galbi, samgyeopsal, moksal, hangjeongsal, and galmaegisal on a regular basis, while true meat lovers have likely encountered dulmisal, odregi, and deunggol at least once.
As in any field, a lot of training is required to reach the ranks of experts.
In order for meat eaters who enjoy pork belly and ribs to be recognized as meat lovers, they must acquire and internalize the know-how to eat meat more 'tastier' and 'better' than others.
Meat Lover, a daily lecturer in the meat information world, provides detailed information through “Meat Lover’s Meat Encyclopedia.”
Beyond simply introducing the various cuts of meat and their characteristics, it includes the history and culture that has been incorporated into food, and answers various questions that everyone has been curious about but has overlooked, such as which is better between grilled and boiled pork when losing weight, the secret of sea salt, is Himalayan pink salt really a precious salt, the taste and characteristics of red, green, black, white, and four-colored pepper, and which mushrooms go best with pork belly.
Information imbalance between the meat industry and consumers
To correct misconceptions about meat
The archives accumulated over the past five years are all contained in one volume!
Five years ago, Hwang Jae-seok, the CEO of Meat Lover, who had mainly worked in marketing for large corporations, suddenly decided to become a meat YouTuber.
It was a challenge that seemed reckless to others.
However, CEO Hwang Jae-seok, who decided to become a meat information YouTuber, created a studio of less than 5 pyeong, installed a cooking counter, and began writing scripts and producing videos himself.
And the Meat Lover channel that started like that has now grown into a meat-specialized information channel with 350,000 subscribers.
The beginning of the Meat Lover channel was a question.
"How can the meat industry, a massive 49 trillion won industry, survive in this lemon market of information asymmetry?" To solve this problem, CEO Hwang Jae-seok took it upon himself to produce and upload approximately 550 videos over the past five years, achieving a cumulative total of 300 million views.
"Meat Lover's Encyclopedia of Meat" is a comprehensive encyclopedia of meat information compiled from information accumulated through broadcasts on the YouTube channel Meat Lover.
We selected the videos we wanted to include from over 500 videos, translated them into text, and added content that wasn't included in the videos.
I hope this book will be a valuable gift to Meat Lover channel subscribers and consumers thirsty for meat information. It would be wonderful if consumers could make wiser meat purchases with reliable information.
Packed with the know-how of the meat information expert, 'Meat Lover'
We teach you the know-how to eat meat more 'tastier' and 'better'!
Galbi, samgyeopsal, moksal, hangjeongsal, galmaegisal, dulmisal, odregi, deunggol… How many of these cuts have you tried? The average meat consumer likely enjoys galbi, samgyeopsal, moksal, hangjeongsal, and galmaegisal on a regular basis, while true meat lovers have likely encountered dulmisal, odregi, and deunggol at least once.
As in any field, a lot of training is required to reach the ranks of experts.
In order for meat eaters who enjoy pork belly and ribs to be recognized as meat lovers, they must acquire and internalize the know-how to eat meat more 'tastier' and 'better' than others.
Meat Lover, a daily lecturer in the meat information world, provides detailed information through “Meat Lover’s Meat Encyclopedia.”
Beyond simply introducing the various cuts of meat and their characteristics, it includes the history and culture that has been incorporated into food, and answers various questions that everyone has been curious about but has overlooked, such as which is better between grilled and boiled pork when losing weight, the secret of sea salt, is Himalayan pink salt really a precious salt, the taste and characteristics of red, green, black, white, and four-colored pepper, and which mushrooms go best with pork belly.
Information imbalance between the meat industry and consumers
To correct misconceptions about meat
The archives accumulated over the past five years are all contained in one volume!
Five years ago, Hwang Jae-seok, the CEO of Meat Lover, who had mainly worked in marketing for large corporations, suddenly decided to become a meat YouTuber.
It was a challenge that seemed reckless to others.
However, CEO Hwang Jae-seok, who decided to become a meat information YouTuber, created a studio of less than 5 pyeong, installed a cooking counter, and began writing scripts and producing videos himself.
And the Meat Lover channel that started like that has now grown into a meat-specialized information channel with 350,000 subscribers.
The beginning of the Meat Lover channel was a question.
"How can the meat industry, a massive 49 trillion won industry, survive in this lemon market of information asymmetry?" To solve this problem, CEO Hwang Jae-seok took it upon himself to produce and upload approximately 550 videos over the past five years, achieving a cumulative total of 300 million views.
"Meat Lover's Encyclopedia of Meat" is a comprehensive encyclopedia of meat information compiled from information accumulated through broadcasts on the YouTube channel Meat Lover.
We selected the videos we wanted to include from over 500 videos, translated them into text, and added content that wasn't included in the videos.
I hope this book will be a valuable gift to Meat Lover channel subscribers and consumers thirsty for meat information. It would be wonderful if consumers could make wiser meat purchases with reliable information.
GOODS SPECIFICS
- Date of issue: February 28, 2025
- Page count, weight, size: 248 pages | 450g | 148*220*20mm
- ISBN13: 9791169780483
- ISBN10: 1169780482
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