This category is for *INFORMATION ONLY* sites about meat. Organizations promoting meat, or sites devoted to the enjoyment or dissemination of knowledge about meat are encouraged to submit to this category. Sites whose primary purpose is to sell or distrib...
This page was last updated on July 15th, 2008
This page was last updated on July 15th, 2008
Meat (from Food)
Canadian Content » Recreation » Food » Meat »
Beef.org
Information on cooking, nutrition and the beef industry in general
Red Meat Club
The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
National Beef Cook-Off
Features online entry form, winning recipes, rules, food links, and news.
Bacon Spectator
Offers recipes and reviews.
Pork Scratchings Reviews
Offers histories as well as reviews of different brands of pork scratchings.
British Poussin Information Service
Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.
Ganda Ham
Ganda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent.
Cooking Meat Safely
Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
Spam
From Hormel Foods Corporation. Includes history, fan club, and facts.
Focus on Ham
USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
White Pekin Duckling
The complete source for inspiration about White Pekin duckling, including preparation methods and recipes, nutrition information, where to purchase duckling, and tips from Chef Rocco DiSpirito.
Guide to Spam-like Products
Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.
The Straight Dope: What's Really in Spam?
The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.
American Veal Association Home Page
Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
Rate the Bacon
Offers reviews of different restaurants, butchers, and retailers associated with bacon.
Queensland Anglo Nubian Breeders
The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.
FSIS
Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
International Barbeque Cookers Association
An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details.
Nebraska Corn-Fed Beef
Nebraska corn-fed beef program information and consumer information.
Smokin' Jim's Outdoor Cooking
Articles about barbecuing and a message board.
Information on cooking, nutrition and the beef industry in general
The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
Features online entry form, winning recipes, rules, food links, and news.
Offers recipes and reviews.
Offers histories as well as reviews of different brands of pork scratchings.
Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.
Ganda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent.
Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
From Hormel Foods Corporation. Includes history, fan club, and facts.
USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
The complete source for inspiration about White Pekin duckling, including preparation methods and recipes, nutrition information, where to purchase duckling, and tips from Chef Rocco DiSpirito.
Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.
The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.
Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
Offers reviews of different restaurants, butchers, and retailers associated with bacon.
The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.
Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details.
Nebraska corn-fed beef program information and consumer information.
Articles about barbecuing and a message board.
Food >> Meat yielded other results on Canadian Content:
Meat Drinks
Meat Drinks Food, Cooking & Recipes
Meat Drinks Food, Cooking & Recipes
Meat Crisis: Shoot, Shovel and Shut Up
April 3rd, 2005, 03:00 PM I saw this great documentary on CBC today. Here's the transcript: http://
April 3rd, 2005, 03:00 PM I saw this great documentary on CBC today. Here's the transcript: http://
Meat Crisis: Shoot, Shovel and Shut Up
April 14th, 2005, 03:07 PM We should be making them fully aware of it. The EU as well. Likely the b
April 14th, 2005, 03:07 PM We should be making them fully aware of it. The EU as well. Likely the b
Meat
November 2nd, 2005, 01:52 AM The author is Terry Bisson, it originally appeared in OMNI Magazine, w
November 2nd, 2005, 01:52 AM The author is Terry Bisson, it originally appeared in OMNI Magazine, w
Meat Crisis: Shoot, Shovel and Shut Up
I saw this great documentary on CBC today. Here's the transcript: http://www.cbc.ca/countrycanada/m
I saw this great documentary on CBC today. Here's the transcript: http://www.cbc.ca/countrycanada/m
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