meat

Recipes

• Beef Braised in Guinness
  Because beer and beef belong together
• Short Ribs with Frisée-Parsley Salad
  Tender ribs with a side of bitter greens
• Braised Brisket with Beans and Ancho Chile
  Melt-in-your-mouth meat
• Rib Steaks with Spice Rub and Green Bean Salad
  Add another layer of flavor with a spice rub
• Roasted Rosemary and Lemon Chicken
  The fantasy Sunday supper dish
• Hawaij
  
• Old Bay Seasoning
  An adaptation of the classic mix
• Panch Phoron
  Panch phoron is most common in northern India, where the majority of seed spices are grown
• Zhoug
  Yemenese condiment for spice lovers and thrill seekers
• Roast Leg of Lamb in an Herb Crust
  Cosciotto in Crosta D'Erbe: a perfect cut for serving a group
• Berberé
  Exotic spice blend...
• Real Good Meat Loaf
  There can never be too many meat loaf recipes
• Saltimbocca alla Romana
  Veal with prosciutto and earthy sage
• Orange-Maple-Glazed Pork Chops
  Brining makes them tender and juicy
• CHOW Pancetta
  Why buy pancetta when you can make it yourself?
• Steak au Poivre
  A one-two punch of peppercorns and Jack Daniel's
• Bloody Bull
  A Bloody Mary with a side of beef bouillon
• Braised Fresh “Bacon”
  A simple, rich dish from chef Tom Colicchio
• Harissa-Marinated Tri-Tip Roast
  Harissa paste spices up this quick preparation
• Hoisin-Marinated Tri-Tip Roast
  Hoisin marinade and ginger give a subtle sweetness
• Turkey Shepherd’s Pie
  A tasty end for your Thanksgiving leftovers
• Roasted Rack of Lamb
  Marinated with rosemary and thyme
• Red-Cooked Pork
  A slow-cooked dish with Chinese flavorings
• Rosemary Rib Roast with Cipollini
  A showpiece roast perfumed with rosemary
• Smoked Chili
  Smoked beer adds fiery depth
• Mayan-Style Pit Pork (Cochinita Pibil)
  Orange-marinated pork slowly roasted in banana leaves
• Bistecca Fiorentina
  An indoor version of the rustic Tuscan dish
• Bulgogi
  Korean-style barbecue
• Beef and Green Tomato Casserole
  Southern-style comfort
• Pancetta and Pepper Pizza
  With Asiago and rosemary
• Grilled Rib-Eyes with Chile-Lime-Tequila Butter
  A dish that defines summertime grilling
• Ham and Gruyère French Toast
  Kind of like a croque monsieur
• Dolmathes with Avgolemono
  Straight from Marisa Churchill's yaya to you
• Italian Meatballs
  Ground pork, turkey, and beef packed with herbs
• Meatball Sub
  The deli classic done right
• Pasta with Caramelized Tomatoes and Sausage
  Pair with a green salad for a quick meal
• Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs
  Just the right mixture of crisp and crunch
• Breakfast Rice Cakes with Chinese Sausage
  An Asian twist on the English muffin breakfast sandwich
• Pork Tenderloin with Salsa Verde
  Quick and impressive, paired with a tangy sauce
• BLT Salad
  Chop up the classic sandwich
• Black Forest Ham and Caramelized Onion Grilled Cheese
  A ham and cheese intensified
• Crispy Turkey Enchiladas
  Roll up your leftover Thanksgiving turkey
• Chianti Butter
  Red wine–flavored butter dresses up everything
• Salisbury Steak with Mushroom Gravy
  Beef patties braised in a rich sauce
• Cheddar Beer Dip with Smoked Sausage
  Hot, bubbling party fare
• Guinness Pub Burgers
  Burgers and beer make for a classic combo
• Guinness Stout Marinade
  Great for beef
• Oxtail and Barley Soup
  Intensely rich and brothy
• Bison Strip Steaks with Brandy Pan Sauce
  In under 15 minutes, you've got dinner
• Big Cow Beef Injection
  Juicy meat the easy way
• Barbecue Cheese Burgers
  The three quintessential "B"s for a burger: big, beefy, and barbecue
• Mark Peel’s Gorgonzola Hamburgers on Nancy Silverton’s Hamburger Buns
  A hearty and pungent burger
• Asian Beef Burgers with Ginger and Cilantro
  Asian flavors make for a whole new kind of burger
• Mushroom Turkey Burgers
  Portobello mushrooms take turkey burgers to the next level
• Spicy Turkey Jerky
  A sweet, spicy, salty snack

Grinders

• Flesh for Fantasy
  New York magazine has published a lush, gorgeous photo feature called "What the Butcher Knows" that can proudly stand up to National Geographic and say, "Ha! Check me out!"
• Got Meat?
  Want to know where your steak's coming from? Buy it at the source, says today's San Francisco Chronicle in an article about the rising numbers of consumers going straight to the farm to get their m...
• Is That a T-Bone in Your Pocket, or Are You Just Happy to See Me?
  Longing for steak on a hamburger budget? More and more folks are taking the five-finger discount, reports Slate.
• Bar-Coded Meat
  Just when you thought free-range pork couldn't possibly get more expensive, the government is pushing to tag all U.S. livestock with scannable IDs—a program that could hit small farmers with ...
• Let Them Eat Meatcake
  Forget buttercream and génoise. Mashed potatoes and ground beef is the way to have your cake and eat it, too.
• A Nationwide Fleet of Meat-Mobiles
  Forget corn—meat byproducts are the fuel of the future. That's what factory-farming giant Tyson and oil company Conoco are banking on.
• Are Rib Tips the Next Short Ribs?
  The Chicago Tribune gives meat-eaters tips on um, tips. Rib tips, that is.
• The Dalai Lama Loves Him Some Veal
  For non Lama-watchers, it may come as a surprise that His Holiness isn't vegetarian. Turns out he's medically required to eat meat—and he relishes every bite.
• Is It Any More Ethical If Whales Are Really Delicious?
  Why are some animals pets and others lunch?
• On the Hoof
  Community Supported Agriculture: It isn't just for veggies anymore.
• Either/Or
  One woman's struggle with vegetarianism, desire, and ambivalence.
• Flesh-Eating Vegetarians
  More vegheads are tucking into ethically raised meat, according to Food & Wine.
• Romania Meets the Meat
  A giant pile of rotting meat is posing a public health—and aesthetic—crisis in Romania.
• Not So Rosy
  Tyson Foods announced Monday that it would no longer package meat using carbon monoxide. Carbon monoxide???
• Copy Cow
  Wired goes deep into the cloned-meat controversy.
• Is Food Still Too Cheap?
  Food prices are going up all around the supermarket, and not just in the United States.
• Bring on the Meat
  Three recent cookbooks reviewed in the New Yorker reflect how we've re-adopted meat as our most treasured foodstuff.
• Fashion in the Flesh
  Drape the models in meat, and call it art.
• Cloned Meat: Not Just for the Future Anymore
  The FDA is reportedly set to approve cloned meat and milk, but that doesn't mean it'll be on the shelves anytime soon—if ever.
• Chicken Again?
  The massive ground beef recall leaves a big hole in the freezers of many school districts.
• The End of Meat?
  We have no idea what a world of carnivores would look like.
• A Meaty Conundrum
  The Washington Post tackles the logistics of buying your beef on the hoof.
• Blood for Art's Sake
  The raw truths of Boston's "Meat After Meat Joy" art exhibit.
• Naming Names
  The USDA will now release the names of retailers that have received recalled meat. Well, not exactly.
• PB&J: For the Children
  Switch your sandwich, save the Earth.
• Meet "Meat Chicken"
  At a Connecticut school, students kill chickens for lunch.
• Protein Pasta
  Having trouble getting your kids to eat enough protein? Give 'em some meat spaghetti.
• Hopping Over Climate Change
  Australians can cut their greenhouse gas emissions easily, a study finds: Just replace all the livestock with 175 million kangaroos.
• Godly Gristle
  Seeing Allah in a piece of meat.
• Meat Her on the Int3rw3bs
  Blogger Tea of Tea & Cookies is seeking meat recipes to fuel a week of carnivorous abandon.

Picks

• Cultured Flesh
  Meatpaper magazine brings fresh meat to the table.

TastingNotes

• Grass-Fed or Not?
  A steak taste test.

Ingredients

• Beef rolls
  Other Names: Beef olives, braciole (southern Italian), involtini (Italian, usually veal), paupiettes and roulades (French), roll-ups, Rouladen (German). General Description: Beef rolls are thin ...
• Beef bones and marrow
  Other Names: Bones: Beef bones, bouillon bones, knuckle bones, neck bones. Marrow: Médula (Spanish), midollo (Italian), moelle (French). General Description: Beef marrow is the delectable soft f...
• Beef bottom round
  Other Names:Cara (Spanish, flat), contra con redondo or cuete de res (Spanish), gooseneck round, outside round_, semelle or gîte la noix- (French), silverside (British), _sottofesa con girello (Ita...
• Beef bottom sirloin butt
  Other Names: Bell (or ball) tip, bola (Spanish), bottom sirloin, butcher's heart, flap, noce (Italian), pointe de surlonge (French), thick flank (British), tri-tip. General Description: One of t...
• Beef brisket
  Other Names: Pecho (Spanish), petto (Italian), poitrine (French). Brisket Flat: Deckle off, first cut, flat half, navel end brisket, thin cut. Brisket Point: Breast deckle, deckle point, nose, poin...
• Beef cheeks
  Other Names: Guancia (Italian), joue (French), jowl, mejilla or cachete (Spanish). General Description: Beef cheeks are rich morsels of dense, finely grained meat. Along with veal cheeks, beef c...
• Beef chuck roasts and steaks
  Other Names: Bone-In Roasts: Arm pot roast (round bone, or 0-bone shoulder roast), blade roast, bolar roast, cross rib roast, épaule (French), paleta (Spanish), 7-bone roast, shoulder roast, spalla...
• Coulotte
  Other Names: Whole: Culotte, knuckle, London broil, round sirloin tip roast, tapa del aguayón or picanha (Spanish), top sirloin cap. Steaks: round sirloin tip steak, sirloin cap steak. General D...
• Beef flank steak
  Other Names: Bifteck de flanc or bavette de flanchet (French), jiffy steak, London broil, pancia or bavetta (Italian), redondo or filete de falda (Spanish). General Description: The small, thin,...
• Ground beef and cube steak
  Other Names: Ground Beef: Boeuf haché (French), carne macinato (Italian), carne molida (Spanish), ground chuck, ground round, ground sirloin, hamburger meat, hamburger patties, minced beef (British...
• Beef hanging tender
  Other Names: Butcher's steak, butcher's tenderloin, hanger steak, lombatello (Italian), onglet (French), pillar, solomillo de pulmon (Spanish). General Description: Hanging tender is a small, in...
• Beef knuckle
  Other Names: Roasts: Bald tip roast, ball tip roast, barbecue roast, French roll roast, girello di noce (Italian), redondo de babilla or bola (Spanish), rond de tranche grasse (French), round tip r...
• Beef oxtail
  Other Names: Coda di bue (Italian), queue de boeuf (French), rabo de toro (Spanish). General Description: Oxtails, formerly the tails of oxen (castrated bulls used as work animals), are the tail...
• Beef rib
  Other Names: Roasts: Bone-in rib-eye roast, costillar or cuarto central Costilla (Spanish), fore rib (British), insieme de costine or meta'schiena (Italian), prime rib, rib-eye, rib roast, train d...
• Beef rump
  Other Names: Roasts: Cadera (Spanish), diamond-cut roast, full rump (British), Manhattan roast, melon roast, punta di scamone (Italian, rump tail), round tip roast, rump roast, rump triangle, scamo...
• Beef shank
  Other Names: Garrón or chambarete (Spanish), giaretto (Italian), gîte de derrière (French, rear), gîte de devant (French, front), shin. General Description: Full of great beefy flavor though qui...
• Beef short ribs
  Other Names: Asian-style chuck short ribs, back ribs, barbecue ribs, blade meat, braising ribs, chuck short ribs, costata or costine de pancia (Italian, back or plate ribs), costillas del lomo or c...
• Beef shoulder center
  Other Names: Whole: Clod heart, mock brisket, planchuela (Spanish). Steaks: Beef filet, ranch-cut steak, shoulder steak. General Description: Shoulder center is a new cut developed to make bette...
• Beef shoulder tender
  Other Names: Butcher's steak, chuck shoulder steak, petite filet, shoulder tender medallions, shoulder tender roast. General Description: The small, juicy shoulder tender is a versatile, lean, a...
• Beef skirt steak
  Other Names: Bavette aloyau or hampe (French), carne de falda or falda residual (Spanish), fajita (Latin American), goose-skirt or thin skirt (British), Philadelphia steak, spuntatura di lombata, b...
• Beef strip loin
  Other Names: Whole loin, Bone-In or Boneless: Diamond cut, faux-filet or contre-filet (French), lombo or controfiletto (Italian), lomo (Spanish), short loin, shell loin, short-cut beef loin, stripl...
• Beef t-bone and porterhouse steaks
  General Description: The T-bone and the porterhouse are steakhouse favorites adjoining each other on the loin and including portions of both the tenderloin and the strip loin. These bone-in steaks ...
• Beef tenderloin
  Other Names: Filet: Bifteck (French, tenderloin butt), chateaubriand (French, large center section), filet, filet mignon (French, small end), filet of beef, filete or solomillo (Spanish), filetto (...
• Beef top blade steak
  Other Names: Steaks: Book steak, butler steak, chicken steak, copertina di spalla (Italian), flatiron steak, lifter steak, paleron (French), paletilla, planchuela, or parte superiore de la paleta (...
• Beef top round
  Other Names: Whole: Fesa interra or controgirello (Italian), filete tierno or cara superior (Spanish), inside round, tendre de tranche (French), top round roast, topside (British), trimmed tip roas...
• Beef top sirloin butt
  Other Names: Roasts: Coulotte, head loin, hip sirloin, London broil, rosbife (Italian). Steaks: Bifteck (French), bisteca (Spanish), chateaubriand (American), petite top sirloin steak, sirloin butt...
• Beef tri-tip
  Other Names: Whole: Bottom sirloin butt, corner cut, knuckle cap, punta en triángulo (Spanish), Santa Maria barbecue, sirloin triangle muscle, triangle roast, triangle tip. Steaks: Coulotte steak, ...
• Beef variety meats and fat
  Other Names: Innards, offal, organ meats. Brains: Cervelle (French), cervello (Italian), sesos (Spanish). Heart: Coeur (French), corazón (Spanish), cuore (Italian). Kidneys: Riñones (Spanish), rogn...
• Veal breast and ribs
  Other Names: Breast roast, brisket, brisket point, flank, pecho di ternera (Spanish), petto di vitello (Italian), pocket breast, poitrine de veau (French). General Description: Inexpensive and v...
• Veal feet
  Other Names:Pata or pie (Spanish), pied (French), piede or zampe (Italian). General Description: Known as calf's feet, rather than veal feet, these are the very bottom portion of the leg, covere...
• Ground veal
  Other Names: Burgers, patties, ternera molida (Spanish), veau haché (French), vitello macinato (Italian). General Description: The subtle flavor of ground veal makes it ideal for pairing with a ...
• Veal leg
  Other Names: Whole: Coscia (Italian), cuisseau (French), hind saddle, pierna (Spanish). Cutlets and Steaks: Escalope de veau (French), leg cutlet, scallops, scaloppine (Italian), sirloin chop, sirl...

Stories

• Our Favorite Butchers
  A list of great meat markets around the country
• Great Moments in Beef
  From cave paintings to the New York Times
• 100 Pounds of Leftovers
  Buying and eating an entire side of beef
• I’ll Pay You to Kill My Steer
  It’s not so easy for small farmers to get their animals slaughtered
• Ultimate Boy Toy
  Meat slicers come out from behind the butcher counter
• Universal Meat Chopper
  Better living through sausage-ry
• Why Should I Let My Meat Rest?
  It’s cooked already. Can’t I eat it?
• Secondhand Barbecue Smoke
  Can vegetarians demand meat-free environments?
• Brains, Intestines, Pizzle
  It’s what’s for dinner
• We’re All Meatheads Now
  One more addition to a pig-centric cookbook world
• The Year in Food 2007
  Vegansexuals, tainted dog food, greenwashing, and more
• Buenos Aires: Faded Elegance, High Design
  Buenos Aires’s San Telmo neighborhood
• How to Choose Fresh Meat
  What to look for in your packaged cuts
• How to Choose Ground Meat
  Is it OK if it’s brown on the inside?
• How to Buy, Freeze, and Prepare Meat
  Smart tips from a butcher
• How to Thaw Beef
  Don’t lose the precious fluids
• Meat at Your Door
  Bypass the supermarket and buy it direct
• Your Meat Is Green
  Tips for responsible carnivores
• Beyond the Porterhouse
  Underappreciated cuts of meat
• What to Give Dad for Father’s Day
  He wants something tasty
• Innard Workings
  Chris Cosentino wants you to eat the nasty bits