This looks disturbingly delicious. Has anyone tasted this fatty goodness? What's the verdict?

Check it out here.

We were sitting around the other night doing what we do every night, drinking rum and talking about meat, when an interesting question came up. We were trying to decide what would be considered the ULTIMATE MEATATARIAN MEAT. Would it be a giant T-Bone or maybe a a thick, juicy burger? Maybe a Rib Eye or even a whole chicken? We came up with what we think is the meat of meats now we want to know what you think! Let us know what YOUR ultimate meat is and why. Heck, you may even win a prize!

We'll post our ULTIMATE meat and pick a winner by the end of the month.

As always...keep it clean and all decisions are final.

Ok, so I love me some alcohol and I love me some pork. But a Pork Martini? Who'da thunk it?

"The pork Martini serves many needs on many levels!" exclaimed Josh Karpf in his introduction to his search for the perfect pork martini. Such an illustrious quest involved soaking sweet dried pork, pan-sautéed ground pork, boiled sweet Italian dinner sausage, and sautéed Spam in separate glasses of 100-proof Absolut vodka for up to two weeks. Not every pork product was equal the results put the Italian sausage at the top ("the taste was crisp") and Spam at the way, way bottom ("It's pure salt...oily, slimy salt"). Pork and alcohol enthusiasts, you should try this at home.

Read more here.

Did ya know that beef is the most consumed source of protein in America? Team meat is still in the lead!

Here are some other meat facts for the day courtesy of Scooter Bay:

• A 1,000 pound Angus steer yields 465 pounds of retail beef cuts from a 600-pound carcass: 25% are steaks, 25% are roasts, 25% is burger and ground beef, 25% is lost due to fat, bone and shrinkage.

• The beef you buy today is 27% leaner than it was 20 years ago.

• You would have to consume five 8 oz. glasses of milk and three 4 oz. cans of tuna to get the same amount of zinc found in 3 oz. of beef.

For more interesting meat facts, click here.