Beef News

Guest Chef Shannon Persterer talks during an interview with The Korea Herald at the Millennium Seoul Hilton in Jung-gu, Seoul on Monday.

Model Milk chef and owner Justin Leboe in the original Model Milk factory on 17th Avenue S.W. in Calgary.

Here's a revolution in dining: At Contra, Jeremiah Stone and Fabian van Hauske's new restaurant, waiters don't come over to ask what you'll be having.

The effect of extended postmortem aging periods on the shelf-life and eating qualities of beef intended for retail sale.

Oh, boy: The 2.5kg gigantwich is too much for this young diner. Those who fail to eat it must pay A 17.95 After 116 people had tried and failed to gobble up the 'Gigantwich' - an 8,000-calorie heart attack on a plate - Mr Brettell succeeded.

When you're looking for a delicious, beefy snack, without all the nasty stuff you'd typically find in those on the corner grocery's shelves, you need Chomps Beef Sticks .

To produce Vietnamese beef pho broth with the flavor and complexity of the real deal without the fuss, we blanch ground beef in water to make the base for our broth.

Liz Gibson parades Blue Stone Flo while Anton Gibson holds calf Blue Stone Jackie during beef cattle judging at the Canterbury A and P Show in Christchurch.

With the cattle market strong and forage available, Texas beef cattle producers can't afford to neglect nutrition this winter, says a Texas A&M AgriLife Extension Service expert.

As a rebuttal to an article and documentary that slams conventionally raised beef, here are the facts on beef and the environment and nutrition.

Photos/Labatt Food Service Katherine Locke Reporter FLAGSTAFF, Ariz. - Since its launch last November, the Navajo Beef program has generated half a million dollars for Navajo ranchers and their communities.

Cloud's Meats Inc., Carthage, Mo., is voluntarily recalling beef and pork products possibly contaminated with E. coli following positive test results for non-0157 Shiga toxin-producing E. coli in samples of items produced mid-November.

Meat scientist Gregg Rentfrow and Meat Lab manager Ryan Chaplin at the UK Meat Shop.

One of the hard things about finding good Mexican food is that signs typically promise things that are not literally true.

You know, ten bucks is a lot for a hamburger. Especially from a fast food joint.

Shoppers browsing in supermarkets around the world would once have been reassured by a 'Made in Japan' tag.

Enough meat to feed a family for an entire year- that's how much beef a farmer said he lost when someone slaughtered one of his cows and left it dead on his property.

An independent inquiry is being launched to check the safety of donor blood amid fears of infection from the human form of "mad cow disease".

Although Thanksgiving has passed, the birds are making the headlines this week. Eric Swafford, Humane Society of the United States staffer, recently penned an article that appeared in the Shreveport Times .

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones.