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Search 1,000+ destinations Bites Restaurant Report: Guild & Company in Burlington, Vt...Published: November 19, 2013 As a restaurant concept, farm-to-table steakhouse comes off as so buzzwordy that it's like a Portlandia sketch begging to be written.
A delegation of Chinese visitors gave their first taste of Southland and New Zealand the thumbs-up yesterday. Alliance Group hosted a group of 26 at its Lorneville meat plant and showed them how sheepmeat was processed and gave them a cooking
As of this weekend, meat companies will be required to "list details including the countries in which livestock were born, raised and slaughtered" on their labels...This issue is one part consumer rights, one part protectionism, one part mildly silly
27am We've had Jingle Bells for Christmas, Monster Mash for Halloween and even Friday, devoted solely to everyone's favorite day of the week...Barry Ratcliffe, of Kennett Square, Pa., decided to change that with his new holiday hit, appropriately
I rarely go out to steakhouses, because I cook meat exactly the way I like it at home on a probably too frequent basis. But every now and again an event catches my eye that might just cause me to put the ol' Green Egg in cold storage for awhile.
ET Big U.S. meatpackers are appealing to Congress in a last-ditch effort to stave off new federal labeling rules that require more information about the origins of beef, pork and other meats. At issue are regulations set to come into full force
When preparing meat, it's always smart to use a food thermometer. Ham, turkey, duck, beef and pork roasts are all beloved parts of many holiday meals. But because a lot of us cook these only once or twice a year, we run a higher risk of preparation
Cattle thefts in Oklahoma are at an all-time high with 835 thefts reported so far this year, authorities said. The number of cattle thefts reported this year are up 16 percent from 2012 when about 700 cattle thefts were reported during the first 10
Southland lamb is set to be showcased for a second time to millions of television viewers in China. Venture Southland enterprise and strategic projects group manager Steve Canny said a mainstream TV appearance was a "big deal". It was a positive
But in a portion of the chuck known, unappetizingly, as the shoulder clod, they found a large pocket of marbled meat. All it required was some nimble knife skills, and suddenly there were the makings of an elegant steak. They dubbed it the flatiron