Latest Cuts of meat Stories
National Pork Board Introduces New Latin-Inspired Recipes to Celebrate the Season DES MOINES, Iowa, Nov.
The delicious gift of finest quality meats from DeBragga, New York’s Butcher®, is always eagerly received, by family, friends or business associates.
With grilling season heating up, the US meat industry is overhauling its nomenclature for various cuts of meat.
USDA Guidelines Lower Cooking Temperature to 145 degrees F. Columbus, OH (PRWEB) May 26, 2011 The U.S. Department of Agriculture this week announced new guidelines for pork that will help ensure families enjoy more flavorful tender meat.
DENVER, April 8, 2011 /PRNewswire/ -- At a time when families are preparing to celebrate holidays such as Easter and Passover, nothing sings spring like American Lamb. A culinary bridge across cultures, lamb is a staple of spring cooking, rooted in a number of religious traditions.
NAPA, Calif., March 30, 2011 /PRNewswire/ -- Who's got the gnarliest pork rib recipe? Gnarly Head is on a cross-country mission to find out.
SAN FRANCISCO, Jan. 26, 2011 /PRNewswire/ -- At a time when people have a bottomless interest in all aspects of their food from farm to table, The Gourmet Butcher has just released a comprehensive set of DVDs that show how to butcher beef, pork and lamb.
AMES, Iowa, Oct. 21 /PRNewswire/ -- Extended online tests of a newly developed instrument grading system for pork carcasses (www.biotronics-inc.com/bioqscan_rd.pdf) demonstrate its ability to differentiate pork loins relative to marbling levels.
ATLANTA, Oct. 12 /PRNewswire/ -- Shane's Rib Shack, a Petrus Brands Company, announces their Game Day Package offering customers the freedom to create their own cost-efficient combination meal package, which can feed 8-12 people for $49.99.
- The act of burning, scorching, or heating to dryness; the state or being thus heated or dried.
- In medicine, cauterization.