Meatpaper

I just wish I’d had thought of it first and had the nerve to follow through. Favorite part of every issue… the meat centerfold, giggidy giggidy. Other reviewers are right about the parties. Who else throws parties where the DJ is manning the grill or there’s a cocktail, the «Dark and Stormy», that taste like Worcestershire sauce? Keep up the good work ladies!

i have to admit, anything that says «meat» on it is bound to get my full attention. but this rag was gifted to me by a friend who knows my penchant for all things carne and as I perused the first issue before watching a preview of Sweeney Todd (appropriate, no?), I couldn’t help but drool over thoughts of well broiled burgers and pink tinged steaks. ahhh… meatpaper. wrap you up in some butcher paper and take you home, pop open a bottle of some good Chilean red, slice you up and eat you.
p.s.
your issue 3 meatfest was a meaty dream come true. still need to do my review of that.

Wow, meatpaper! This is a magazine dedicated entirely to the fleischgeist, with illustrations that capture our carniverous fantasies. The mag’s articles are fascinating, and include interviews with the meat-​obsessed, like Chef Chris Consentino of Incanto, butchers and even vegan philosophers.
I think the parties might be the best thing about meatpaper, though. I just got back from an evening at Serpentine, where the hipsterati were out in full force and lined up for beef tartare, tender ribs, and duck pâté, not to mention a full salumi bar from Perbacco AND vegetarian nibbles from Leif. No one was wanting for drinks either, with wine from Verge and dark and stormies with ginger beer free-​flowing.
Meatpaper, I love you, and your parties. I have a feeling one day you’re going to help me accomplish my goal of eating a hog whole. G’night. I’m going to dream about flying pigs.

Meat is the new black — or so I learned from Sasha Wizansky a couple of weeks ago.
She is the co-​editor of Meatpaper, the new journal of meat culture. What is that you wonder. Hell, so did I. The one thing I know after tonight is that they can throw quite a party. Slow Club was hopping with meat enthusiasts for their opening party, and guess what: They were all skinny peeps. How’s that you’re asking? Heckifiknow.
Somehow they managed to wrangle some fantastic meat and sausage producers to give away their wares for free (and so were the drinks).
The magazine yourself you wonder? I like it — definitely worth checking out. Not for the faint of heart or vegans, that’s for sure, but definitely a very interesting read. In their première issue they are covering everything from meat art to kosher butchering.
Guten Appetit.