Imagitronix Meat Team ........

I read several of the tabs, they claim it is not a thermometer but they don't say what it IS...  

Will this actually work? Pruvit. 

I’d swear by it!!  Stays right on the front of my shelf next to my ceramic beer can chicken thingy, ready for use. 

Looks like the meat thermometer that came with my kids toy kitchen

I just went to the website again. Anything that is marketed as a “system” is a scam. Weight loss systems, real estate investment systems. When I hear system, I walk away every time. 

I’ve probably fished the dock here LOL

FFFFFRRRRRIIIIIIIDDDDDDDAAAAAAYYYYYYY

This space could have been used for chicken skin nachos....yet we have this.....

Do not make me pound this into obscurity with my crazy anti Trump raves.

You have been warned.

@BBQ_Gator Perhaps your product works well.  Idk.  But if you want people to drop $125 on this thing you should consider A) Upgrading your website. That thing needs some TLC. and B ) explaining in simple langauge why "energy impluse" is a superior measurment for doneness when compared to temp or touch.  Because, imma level with you. I have no idea what that's even supposed to mean.  

johnnyp said:

@BBQ_Gator Perhaps your product works well.  Idk.  But if you want people to drop $125 on this thing you should consider A) Upgrading your website. That thing needs some TLC. and B ) explaining in simple langauge why "energy impluse" is a superior measurment for doneness when compared to temp or touch.  Because, imma level with you. I have no idea what that's even supposed to mean.  

Thanks for the feedback, Johnny.  We should probably put some more resources into upgrading the website.  When you're a new startup it's important to determine the best places to put your resources.

In a nutshell, energy impulse is a measure of energy (i.e. temperature) over time. You can have a high temperature for a short period of time or a lower temperature over a longer period of time and both will have the same energy impulse. Meat changes doneness due to chemical reactions that are created by raising the temperature.  The higher the temperature, the quicker the reactions happen. Just knowing the temperature doesn't tell you much about how much of the chemicals in the meat have converted from one form to another, to change the doneness of the meat. But energy impulse does give you an accurate indication of how the chemical reactions have progressed as the meat cooks.  That's why it works regardless of the heat source, whether you cook fast or slow, etc.

Touch is very subjective and can take years to get even somewhat proficient.  This is especially the case if you cook different meats, grades of meat or thicknesses of meat.  A thicker steak tends to feel squishier, at the same doneness, than a thinner steak. Also, different grades of meat and different cuts of meat feel different. A more tender cut feels softer than a tougher cut.  This can throw off your doneness determination if you're using touch.  Energy impulse doesn't care about the cut, etc.  It is only concerned wit the chemical reactions that are involved with changing the meat color and texture.

DoubleEgger said:

I just went to the website again. Anything that is marketed as a “system” is a scam. Weight loss systems, real estate investment systems. When I hear system, I walk away every time. 

Hi Egger.

It's not a system like that.  We just offer a couple of versions of the technology, a version designed for commercial use (like in restaurants) and a much more cost effective and portable version for use at home or at competitions.  So it's kind of a system of products depending on what your needs are. Plus we needed a way to separate us from the Meatrix videos that pop up on Google which talk about the evils of meat.

Ohh and listen to what your potential customers are telling you.