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Content about Meat

February 1, 2013
Beef Smarts: Using Alternative Cuts

When it comes to beef, kitchens nationwide are finding an answer in the use of alternative cuts.

One productive result of the Great Recession is that the restaurant community has had to learn to do more with less. Cutting cost while maintaining quality can be challenging, but those establishments that succeed at doing both reap the rewards of higher efficiency and greater resiliency to future market upheavals.

September 15, 2012
Certified Angus Beef

The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.

Mention Seattle to most people and a sizzling, deliciously marbled, perfectly prepared steak may not be the first image that comes to mind.

July 15, 2012
Featured Recipe: Arroz de Pato

New York chef, George Mendes, will co-host a wine dinner at Greenville's Mediterranean-themed restaurant, The Lazy Goat this September. His dish, Arroz de Pato, will be featured there.

This September, Greenville, South Carolina will host the highly anticipated Euphoria, a weekend-long event that includes exclusive tasting events, cooking demonstrations and wine seminars, as well as multi-course dinners and live musical performances.

May 31, 2012
American Spring Lamb

It’s not surprising that 75 percent of white tablecloth restaurants feature some kind of lamb on the menu.

Americans love lamb, but they rarely prepare it at home. Perhaps because it is more expensive than many other red meats or because of its traditional reputation as a food reserved for holidays, Americans have left cooking lamb largely to the restaurant experts.

July 28, 2011
Smoke Signals

The fact that we do our own cold smoking gives [our food] an artisanal quality. And the advantage of doing all my own smoking is that I have total control over flavor, save money, and can offer a product unique to my restaurant.”

April 28, 2011
Reviving Pork's Past

 Partnering with a local farmer can help ensure the quality and sustainability of trendy Heritage Pork.  Chefs need to ask how their supplier operates and exactly what they’re paying for.

April 20, 2011
Chefs On the Lamb:

Lamb: tasty, chic, profitable.

April 1, 2011
Beyond Meat and Potatoes

Most popular organ meats

Beyond Meat and Potatoes

April 1, 2011
The Offal Truth

Offal has been eaten on the white porcelain of haute cuisine and the blue enamel of thrifty farmers for generations. Though its name comes from the Old English word for organs that fell from animal carcasses during slaughter, offa

February 11, 2011
New Glory for Old-World Grains

The global market of old-world grains now represents an abundance of toothsome, cost-effective, and texture-perfect accompaniments that can be dressed up or down to suit any cuisine or concept...

 

January 21, 2011
A Bird in the Pan

 Today game birds are more commonplace, but they are never common. Their ability to create a sense of nostalgia and luxury endures...

Native Americans and the early colonists depended in part on game birds for survival, but ever since the time of Jefferson, these delicious fowl have been a part of special feasts.

January 4, 2011
A Chef’s Art and Alchemy

“I seek simple, clean, familiar flavors in an unexpected presentation.” Mike Sheerin 

When acclaimed Chicago restaurant, Blackbird, sings these days, it’s thanks to Executive Chef Mike Sheerin. Sheerin mans the kitchen now that founding chef Paul Kahan presides over his budding Chicago empire, which also includes The Publican, avec, and the recently opened taqueria and bar, Big Star.