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 Top Of The Food Chain: Square Cut Chuck
by Ryan Adams, Eat Me Daily Blog
Posted: Friday, May 21, 2010 at 3:02PM EDT

There's something comforting about those huge chunks of chuck roast. It's a common cut, and yet some of my fondest memories are tied to it, as my grandmother made one killer pot roast. Maybe it's a primal Pavlovian response, causing a rush of endorphins to my brain upon seeing all that muscle and fat.


 Meatless Mondays, A Movement That Has Legs
by Jane Black, The Washington Post
Posted: Friday, May 21, 2010 at 3:02PM EDT

It's probably no surprise that Sir Paul McCartney, a longtime vegetarian, banned all meat from staff meals on his current world tour. But when Mario Batali starts to push people to eat their vegetables, you know something is happening.


 Maple Leaf Foods Sees Higher Meat Costs Lasting
by Staff Reporter, Reuters
Posted: Friday, May 21, 2010 at 3:02PM EDT

Higher raw meat costs for packers appears to be a long-term trend as Canadian hog farmers struggle to recover from money-losing operations, the head of a leading Canadian hog processor, Maple Leaf Foods said on Wednesday.


 At Almost $83 A Pound, Cured Meat From The Sheep Pig Commands A Lot Of Bacon
by Erica Pearson, New York Daily News
Posted: Friday, May 21, 2010 at 3:02PM EDT

Sheep pigs are real. And their cured meat goes for a porky $82.99 a pound in Brooklyn.


 The Art Of Buying Good Steak
by Gloria Johnson, Ridgewood Patch
Posted: Friday, May 21, 2010 at 3:02PM EDT

Travel and food writer Mark Schatzker has a new book coming out called Steak: One Man's Search for the World's Tastiest Piece of Meat. Providing a preview of the book in the Wall Street Journal, Schatzker complained, "All anyone seems to know about steak today is this: It doesn't have much flavor. The great American steak is great in name only." To get a great steak, Schatzker says, you have to know three things.



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