Meat News

New arrangements for selling beef to the meat plants in Northern Ireland started this week.

My friend Rob wrote me the following e-mail yesterday and because it's such a good question, I thought I'd answer it right here on the blog.

Personality. Sometimes that's what it takes for little restaurants to stand out.

Two obvious shifts in supermarket specials this week: 1) everything is either beef or poultry, and 2) buying in bulk is practically a requirement for everything beef.

Bite-sized, round morsels of beef, full of flavorful seasonings, soft and smoothly textured, lightly sauced and easily popped into the mouth - now that's a good meatball.

This contest is for you, local food and restaurant lovers. You know who you are: You debate who serves the best pork tenderloin.

Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years.

Imagine you're a chicken processing plant owner, and you're looking for a new product.

Family Sunday Make today's family feast a more casual one with Greek chicken burgers with spiced yogurt sauce at the center of the plate.

More info: In the mood for comfort food? You can't have too many comfort-food recipes during the cold months - especially ones that are brief and to the point.

As the price of a lowly sandwich keeps creeping up, ita TMs nice to find an excellent one that doesna TMt eat through your wallet.

Men who eat a lot of red meat and processed meats may have a higher risk of developing prostate cancer than those who limit such foods, a large study of U.S. men suggests.

Your tiny diners want to skip the main course and head straight to dessert. Avoid a dinnertime showdown with local cookbook author Aviva Goldfarb's kid-friendly solution.

The holiday season encompasses six weeks or so, and you can't eat turkey, ham or prime rib -- the big kahunas of the holiday table -- every night.

Meat! We love it, don't we? Reviewing Jonathan Safran Foer's "Eating Animals" in this week's issue, Elizabeth Kolbert notes that this year Americans "will cook roughly twenty-seven billion pounds of beef, sliced from some thirty-five million cows." This love of meat is hardly new, as we can see from the latest Candy Bowl selection: Joseph ...

By TERESA GUBBINS You don't have to look very far these days to find a sandwich.

Meadow the yearling Black Angus calf spends her days frolicking in northeastern New Mexico's cattle country, all with her prosthetic hind legs.

Share + Nov 4, 2009 2:15 pm US/Eastern 1 of 1 Pigs in a commercial herd in Indiana have tested positive for the H1N1, or swine, flu vaccine, the first time the virus has been found in such hogs, according to the USDA.

The passion and attention to detail at this hyper-posh butchery takes the trade to a new dimension, writes Richard Cornish.

Wednesday, November 04, 2009 KUALA LUMPUR: Malaysia has shown interest to import rice and cows from Pakistan.