Only if you use the rest of the cow on a brasserie menu, says San Francisco chef Michael Magliano. [Grub Street SF]...
Want to write the 5,000th article about how butchers like Tom Mylan and Pat La Frieda are hot, hot, hot? Here's how!
Bill and Nicolette Hahn Niman, of Niman Ranch fame, are answering meaty questions this week on Chowhound. If you want to know who the best international meat purveyors are, or whether rabbit is a “lower-impact source of mammalian meat,” check...
While building his retail store, Jake Dickson will sell local meats outside Chelsea Market.
How are farmers and local restaurants being affected by "pork panic"?
Japan Premium Beef, Inc.: your new source for home-cooked wagyu steaks.
Cesare Casella’s Salumeria Rosi and Murray's Real Salami bring cured meats into the spotlight.
The Momofuku man predicts that your juicy proteins will become increasingly rare.
If there were a National Magazine Award for meat writing, the contest would be over.
Where seven of New York's best kitchens get their fish, meat, and poultry.
It's a suit. Made of bacon. Can we now all officially admit that the end is nigh?
The five steps to becoming a locavore, a preview of the 'Food & Wine' Classic in Aspen, and more, in our morning digest of news and gossip.
Walmir, one of the oldest meat businesses in the meatpacking district, closed last week.
Two new books — one about meat, the other about coffee — have taken over the Grub Street bookshelf.
The 'Post' identifies a breed of foodie obsessed with meat.