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Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.

Meathead | Posted 05.25.2011 | Home

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

Making a Case for Why Grass-Fed Meat Is Better (VIDEO)

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

Meet farmer Ingimundur and Ulla Kjarval of Spring Lake Farm. To them, grass-fed meat has a beefy, distinctive taste to it -- a taste they are sure New York diners and chefs will want to seek out.

To Beef or Not to Beef: Musings of a Healthy Carnivore

Neil Zevnik | Posted 05.25.2011 | Home
Neil Zevnik

"To beef, or not to beef - that is the question..." Okay, so Shakespeare is twitching a little in his grave right now; but punning aside, this is a va...

Beefy Book | By Mark Schatzker | Posted 05.25.2011 | Books

But Steak stands apart because of Schatzker's fun, accessible style and his willingness to slay the sacred cows of what supposedly makes great steak....

How a Beefeater and a Tortoise Captured America's Attention

Julia Stuart | Posted 05.25.2011 | Books
Julia Stuart

In all my escapist reveries I never imagined the amazing response that my second novel, The Tower, the Zoo and the Tortoise would receive in America.

E. Coli Prompts Recall Of 8,500 Pounds Of Ground Beef

The Washington Post | Martin Weil | Posted 05.25.2011 | Home

About 8,500 pounds of ground beef that might be contaminated with a type of E. coli bacteria are being recalled by a company in Pennsylvania, the Depa...

BBQ Pitmasters Finals: Whole Hog Cooked Old School On Concrete Pits, a Fitting Finish with $100,000 to a Real Chef From Iowa

Meathead | Posted 05.25.2011 | Home

An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MORE Gaga's Dress Jerky? How to Make Real Beef Jerky Purple Passion Concord Grape Pie

Meathead To Go Meatless: Call Me Potatohead

Meathead | Posted 05.25.2011 | Home

Will I change the world? No chance. But this meatlover's voice is one more in a growing chorus and perhaps together we can change farming in the US.

The Zen of Burger Condiments

Meathead | Posted 05.25.2011 | Home

I'm all about perfecting the old tried and true, so I keep the condiments simple and let the beef shine through. READ MORE How to Grill Great Steakhouse Steaks The Ultimate Grilled Corn On The Cob A Taxonomy Of Regional American Barbecue Sauces & Recipes The Most Important BBQ Concept For Backyard Cooks

History Repeated

Mike Callicrate | Posted 05.25.2011 | Home
Mike Callicrate

Although The Jungle was published in 1906, we have no less of a Jungle today, and no less of a "Beef Trust,"from the way farmers and ranchers are denied a fair income, to the exploitation of workers, to our deplorable lack of food safety.

Meat: Food Safety Concern Most Prevalent Among Americans | By Denis Stearns | Jul 29, 2010 | Posted 05.25.2011 | Home

According to a national survey of more than 3,000 participants conducted for NPR by Thomson Reuters, more than 60 percent of Americans are worried abo...

Is There More in Your Burger Than Meat?

Christina Pirello | Posted 11.17.2011 | Healthy Living
Christina Pirello

But wait! What about all the saturated fat, growth hormones, steroids and other nasty stuff? Can we have our burgers and eat them, too?

Aging Beef: Aging Steaks Overrated?

Mark Schatzker at The Atlantic | Posted 05.25.2011 | Home

In a word: yes. But--and it's a big but--aging is crucial. The only thing more disappointing than an over-aged steak, in fact, is a steak that hasn't ...

How to Grill Great Steakhouse Steaks

Meathead | Posted 05.25.2011 | Home

Regardless of what cut of steak you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.

Meatopia: Meat-Up on Governors Island (PHOTOS)

Stefan Beck | Posted 05.25.2011 | Home
Stefan Beck

We ought to eat as much meat as possible, without the self-conscious pride of defying the nanny-statist health nuts or sanctimonious cow-huggers. It should be our daily bread.

The Ultimate Grilled Corn On The Cob

Meathead | Posted 05.25.2011 | Home

The best way to cook corn is on the grill, and I have a few tricks that you can use. This corn is so good, it should be illegal. READ MORE A Taxonomy Of Regional American Barbecue Sauces & Recipes Searing Steaks: Two Paths to Nutty Brown Nirvana The Most Important BBQ Concept For Backyard Cooks

A Taxonomy Of Regional American Barbecue Sauces & Recipes

Meathead | Posted 05.25.2011 | Home

Barbecue has evolved along disparate paths around the nation, led down these trails by the racial and ethnic immigrants. Indeed, barbecue sauce is a purely American cultural phenomenon.

July 4th BBQ Tips & Recipes for Burgers, Dogs, Ribs, & More

Meathead | Posted 05.25.2011 | Home

Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.

Searing Steaks: Two Paths to Nutty Brown Nirvana

Meathead | Posted 05.25.2011 | Home

I got together with Chef Jamie Purviance to answer the kind of question that keeps steak lovers like us up all night: When is the best time to sear a steak, when you start cooking, or at the end of the cook?

Think Twice Before Beef's for Dinner

Jill Donenfeld | Posted 05.25.2011 | Home
Jill Donenfeld

Many restaurants across the country are jumping onto the sustainable bandwagon and are increasingly offering meat from responsible farmers.

The Meat of Argentina Would Make a San Francisco Vegetarian's Head Explode

Harmon Leon | Posted 06.14.2012 | Home
Harmon Leon

One can't help but to fall in love with not only Buenos Aires, but also all the culinary delights that are concocted with their fine beef and meats. Ahoy meaty!

Americans Simply Don't Do Sacrifice Anymore

Bob Cesca | Posted 05.25.2011 | Politics
Bob Cesca

Instead of prayer, the president could have asked us all in his address to make sacrifices towards the goal of weaning ourselves off of fossil fuels. It wouldn't have hurt. But it would have been mostly ignored.

Beef Carpaccio with Parmesan and Arugula: Savoring the End of Winter (RECIPE)

Pascale Boucicaut | Posted 05.25.2011 | Home
Pascale Boucicaut

In Italy, several cities claim to have been the birthplace of this raw beef dish. As the most popular version of the story has it, the dish was invented for a countess, whose doctor told her to eat her meat raw.

Brazil Seeks New Balance in US Relations

Eric Ehrmann | Posted 05.25.2011 | World
Eric Ehrmann

It's time for those whose greed propagated the current economic malaise to stop characterizing Brazil as less than and start acknowledging them as being equal.

Break up the meatpacker-retailer cartel

Mike Callicrate | Posted 05.25.2011 | Home
Mike Callicrate

Federal action needed to restore domestic food system The last thirty years have been tough times for independent livestock producers. For decades...