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See Also:

  • American Veal Association: Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
  • Bacon Spectator: Offers recipes and reviews.
  • Beef.org: Information on cooking, nutrition and the beef industry in general
  • British Poussin Information Service: Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.
  • Cooking Meat Safely: Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
  • FSIS: Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
  • Focus on Ham: USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
  • Ganda Ham: Ganda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent.
  • Guide to Spam-like Products: Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.
  • International Barbeque Cookers Association: An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details.
  • National Beef Cook-Off: Features online entry form, winning recipes, rules, food links, and news.
  • Nebraska Corn-Fed Beef: Nebraska corn-fed beef program information and consumer information.
  • Pork Scratchings Reviews: Offers histories as well as reviews of different brands of pork scratchings.
  • Queensland Anglo Nubian Breeders: The QANB is a `group` of meat goat breeders striving to promote the sale and consumption of goat meat.
  • Rate the Bacon: Offers reviews of different restaurants, butchers, and retailers associated with bacon.
  • Red Meat Club: The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.
  • Smokin' Jim's Outdoor Cooking: Articles about barbecuing and a message board.
  • Spam: From Hormel Foods Corporation. Includes history, fan club, and facts.
  • Spam: Includes recipes, general information, news, a fan club, and merchandise.
  • The Straight Dope: What's Really in Spam?: The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.
  • White Pekin Duckling: 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.

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