Recreation, Food, Meat

    Top: Recreation: Food: Meat:

• Top/Home/Cooking/Meat
• Top/Business/Food and Related Products/Meat and Seafood
• Top/Home/Cooking/Outdoors/Barbecue and Grilling

• - The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.
  
• - From Hormel Foods Corporation. Includes history, fan club, and facts.
  
• - Ganda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent.
  
• - The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.
  
• - Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
  
• - The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
  
• - Articles about barbecuing and a message board.
  
• - The universe of pork scratchings, including reviews, diet notes, and discussions.
  
• - Nebraska corn-fed beef program information and consumer information.
  
• - Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.
  
• - Features online entry form, winning recipes, rules, food links, and news.
  
• - 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.
  
• - Information on cooking, nutrition and the beef industry in general
  
• - Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.
  
• - Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes.
  
• - An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details.
  
• - Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
  
• - Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
  
• - Offers histories as well as reviews of different brands of pork scratchings.