I personally don't really mind if people eat meat. The thing I do mind is when people want to rub my face in meat eating -- a phenomenon any non-partaker definitely knows.

As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz can also tell a lot about a particular animal by visiting them at the farm.

Forty-three-year-old Brian Fields, who was named Britain's top butcher in 2009, was happily married with three kids when the rumors started flying. Pe...

"The flavor of our burger is better than most burgers for several reasons: not just because of our blend of meat, or the fact that we cook them on a c...

Dining on atypical cuts may seem to be solely the domain of foodies, snobs who use food as cultural capital. I've met people like that and, yes, they're assholes.

Their meat is tasty, and among the most climate-friendly protein options out there, since they're herbivores, grow to maturity quickly, and reproduce ... well, like rabbits. (Warning: this video is not for the squeamish.)

I was the first to arrive back to work after the afternoon siesta. Suddenly, a man wearing bright orange pants with a burlap sack slung over his shoul...

The Eichten family has been in the buffalo business for over 20 years. They kill two buffalo every Tuesday, processing the 1000 pound animals at the nearby Deutchland Meats.

Can you tell the taste difference between an animal that has been humanely raised versus one that has "been pushed through the machine"?

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I feel especially lucky that I have access to Dickson's Farmstand, a purveyor of locally sourced, humanely raised animals.