Beef News

Cows graze in a field in Port Williams on Wednesday. The rise in the price of beef has Nova Scotia farmers scrambling to meet demand.

You've probably had an oyster shooter . Now, behold the dumpling shooter. You heard right: a dumpling sinking in alcohol, meant to be simultaneously drank and eaten.

TO better serve their regular customers and open to a bigger market, Mamma Maria's Pizzeria opened its new home at the NCCC Mall Davao ground floor on June 28, 2014.

Executives with the Texas-based H-E-B grocery store chain, which has its flagship store in Kerrville, have issued a precautionary recall of several beef market items sold in stores across the state due to the possible presence of foreign material in the meat.

The Dupont lunchtime crowd will soon have another option for cheap eats: GRK , a fast-casual Greek import from New York, will open at 1140 19th St. NW on July 18. GRK applies a variation on the Chipotle model to Greek cuisine, giving guests the choice between a "Yeero" , and a plate.

B+LNZ Genetics General Manager, Graham Alder said the contract with the Ministry of Business, Innovation and Employment has been signed, securing the Government's contribution of $15 million over the next five years.

A cheeseburger with guacamole and sweet potato fries at The Cowfish costs more to prepare because of rising beef prices.

Day three of Eater's Hottest Piece of Meat in America continues. Voting in Round 2 of the Beef bracket is now closed, and beefy favorites like beef ribs and chili are OUT.

The Food: A taste of how things used to be, when a meal included not just an entree, but also a salad bar, a choice of fries, beans, rice or spuds and cheese toast.

The 3424 Nostrand Avenue business has been serving up hot beef dipped in broth and slapped on a bun for 76 years, and remains a family institution.

Cooking for one is not as easy as it sounds, according to Emily Rustad. Emily has lived in Mobridge for almost two years after starting her job as a vet tech at the Oahe Veterinary Hospital.

According to Bill Van Rootselaar, naming the family business was something of a flash of inspiration.

The Supreme Interbreed Beef Championship, crowning the best beef animal in the show, attracted the usual vast crowds around the cattle ring.

For Nina Planck, keeping it simple when it comes to food doesn't mean boring or unimaginative - but it does mean getting back to healthy basics and bucking what she sees as food fads masquerading as healthy - namely low-fat, no-cholesterol, and no red meat.

Photo by Mauro Holanda American-born author Sandra Cuza, who has lived in SA o Paulo since the 1990s, presents the bold flavors of Brazil in "The Art of Brazilian Cooking," a 256-page cookbook written as a guide for those wishing to "recreate Brazilian cuisine in their own kitchens with ease and confidence."

Read food articles, talk to chefs or sit down to a just-from-the farm meal. While many factors make up a memorable dining experience, proper ingredients are paramount.

The weather's cooperating, the coals are lit and you've got your mind on a juicy steak with perfect grill marks.

Porter, who spent nearly a decade serving food with a hyper local focus at his sausage-and-beer centric The Linkery in San Diego, brings the same sort of philosophy to Half Orange.

One of the simplest ways to flavor food is to marinate it. That is, treat it like a sponge.

VDL owns and operates 25 dairy farms and runs about 30,000 dairy stock producing 70-80 million litres of milk.