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This article was taken from the March 2016 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
Give your meat an upgrade with WIRED's pick of carnivorous kitchen essentials.
BOROUGH FURNACE SKILLET
Every 23cm Borough Furnace skillet is handmade to order in Syracuse, New York, using a traditional casting process that's been updated to play nice with the environment.
Crafted from recycled iron, the long-lasting metal mixture is melted by a furnace burning waste vegetable oil. Each hand-cast, hand-finished pan is seasoned with organic linseed oil, so it's ready to cook with right out of the box. $280
GLOBAL KNIVES MEAT SHEARS
Decent kitchen shears take the pain out of trimming excess fat from meat.
Global Knives' shears are made from corrosion- and abrasion-resistant molybdenum vanadium stainless steel. Micro-serrated blades, a lower fulcrum and ergonomic handles give you controlled cutting power. £100
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STEAK LOCKER DRY-AGER
The Steak Locker patented, smart dry-ageing fridge is a luxury for carnivores -- it incorporates everything you need to age your steak or charcuterie meats.
Fan-forced air and a digital hygrometer give you control over humidity and temperature. Germicidal UVC lamps ensure bad bacteria are kept away. $1,399
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CRUCIAL DETAIL MEAT BRICK
Made in editions of 50 or 100 pieces, this the Crucial Detail Meat Brick offers the perfect stage for at-the-table theatre.
Created under the watch of Czech designer Martin Kastner, Crucial's cast-iron brick snaps into a stainless-steel frame to give you the ideal surface for finishing off sous vide steaks. £poa
The Anova attaches to a pot and uses a built-in pump to circulate up to eight litres of water around your pan at temperatures between 25°C and 99°C.
Its app lets you choose what you're cooking and fires instructions on perfect timing and temperature directly to the Anova for spot-on results. $229
This article was originally published by WIRED UK
