Roast chicken from the deli—easy, delicious and just the start to not just one meal but a host of soups, salads, casseroles, stir fries. I'll even tell you how to make your own (without a rotisserie).
A picture tutorial showing the first steps to butchering chickens at home - preparing your work space; killing, scalding, and plucking chickens.
What are the differences between conventionally raised, organic, grass fed, and pastured raised beef? Most of all, which is best for your family?
Ever sampled fried ribs? Yeah, I’m talking pork ribs. Check out these photos and recipes!
Discover how to pair meat and fruit to make delightful dishes that enhance the flavor of the type of meat. See the tips and great recipes to try
A graphic how-to showing what you must do to properly gut and cut up a chicken for eating. Part 2 of a 3-part series.
The USDA Meat and Poultry hotline receives thousands of calls every year asking how to freeze meat safely. Freezing and even refreezing meat can be done safely if you follow a few simple guidelines.
Rotisserie chicken is one of the greatest short cuts at the grocery store. It can be served "as is " with side dishes such as potatoes, vegetables or salad for a chicken dinner if crunched for time. Or it can be turned...
Want to know where the cuts of beef are found on the cow? Find a diagram, chart, grades of meat, and even a great beef recipe. Knowing how to buy and cook each beef cut, saves you big bucks!
Hanger steak or skirt steak is another different cut of meat than most of us are used to seeing in the market. However, it is a culinary basic ingredient to have some familiarity with and know how to cook. Hanger...