Meat & Poultry

When it comes to beef, tri-tip rules as the king of the California grill. Now this humble, easy-to-cook cut is gaining a toehold in other parts of the nation and is even wowing diners in the Big Apple. …

A recent study of a modest sample of US retail beef products found little difference between the levels of bacteria in grass-fed and conventionally raised beef, despite marketing claims that grass-fed beef is safer. …

It’s the height of summer — which for many Americans means vacations, swimming, loafing around and popping a steak on the grill. …

For more than a year, a group of Shenandoah Valley beef farmers has been meeting regularly to work toward a shared goal: forming a cooperative that will allow them to produce, process and market their beef to consumers looking for local, responsibly raised meat. …

State budget cutbacks have forced the State Board of Animal Health to cut back on state meat inspection. As a result, Indiana meat processors have had to drastically cut their slaughter and production time. …