Tag: meat

Are Antibiotics On The Farm Risky Business?

Are Antibiotics On The Farm Risky Business?

| July 11, 2013 | 1 Comment

Farmers give antibiotics routinely to pigs, beef cattle and poultry. They say the drugs help keep animals healthy and get them to market faster. Others say this practice practically guarantees that bacteria will develop resistance to these antibiotics more quickly, endangering human lives and the long-term viability of the drugs.

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Tender Beef, Without The Pathogens: USDA Proposes Labeling Rules

Tender Beef, Without The Pathogens: USDA Proposes Labeling Rules

| June 11, 2013 | 0 Comments

The mechanical process the meat industry uses to tenderize tough muscle fibers can also introduce dangerous pathogens into beef cuts. The thinking behind the proposed new labels: If you know your cut of meat has been mechanically tenderized, you’ll be inclined to cook it a little longer.

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How Trace Amounts of Arsenic End Up In Grocery Store Meat

How Trace Amounts of Arsenic End Up In Grocery Store Meat

| May 16, 2013 | 0 Comments

A recently published study found slightly elevated amounts of inorganic arsenic in samples of chicken meat purchased at grocery stores. Arsenic-based drugs are no longer used in chickens — but they are still used in turkeys.

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Antibiotic-Resistant Bugs Turn Up Again In Turkey Meat

Antibiotic-Resistant Bugs Turn Up Again In Turkey Meat

| May 1, 2013 | 0 Comments

Consumer Reports found that turkey meat that came from birds raised without antibiotics was significantly less likely to harbor antibiotic-resistant bacteria, compared with meat from conventional turkeys that were given antibiotics. But turkey producers contend that they use antibiotics judiciously to help keep their flocks healthy.

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Four Foods to Avoid that Promote Inflammation and Can Cause Disease

Four Foods to Avoid that Promote Inflammation and Can Cause Disease

| February 20, 2013 | 1 Comment

Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.

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Why Russia Is Saying ‘Nyet’ To U.S. Meat Imports

Why Russia Is Saying ‘Nyet’ To U.S. Meat Imports

| February 12, 2013 | 0 Comments

Some U.S. meat producers add an obscure chemical called ractopamine to the feed that they give to their pigs, cattle or turkeys. But Russian safety officials haven’t approved it, and they’ve stopped U.S. meat imports – worth a half-billion-dollars a year – until those imports are ractopamine-free.

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Eat Real Festival Day 1 + Meatopia

Eat Real Festival Day 1 + Meatopia

| September 22, 2012 | 2 Comments

The 4th annual Eat Real Festival kicks off with an evening of food trucks, music, meat and more. But was the much-hyped Meatopia just meatiocre?

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“Outside Lambs”: A Moroccan Oasis Within Outside Lands

“Outside Lambs”: A Moroccan Oasis Within Outside Lands

| August 12, 2012 | 0 Comments

Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink’s tent. It’s his first time participating in this cultural extravaganza.

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KQED’s Forum: Mad Cow Disease Found in California

KQED’s Forum: Mad Cow Disease Found in California

| April 26, 2012 | 0 Comments

The USDA has confirmed a case of mad cow disease in a dairy cow near Fresno. This is just the fourth case of mad cow disease found in the U.S. since the disease first appeared in the country in 2003. Agriculture officials say meat-eaters are not at risk because it’s an atypical case — the infected cow was not intended for the food supply and the disease cannot be transmitted by milk. But consumer advocates say there are many questions yet to be answered.

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American Eatery from Prather Ranch Meat Co.

American Eatery from Prather Ranch Meat Co.

| February 3, 2012 | 1 Comment

Prather Ranch Meat Co. brings American Eatery, featuring meaty American comfort classics, to the Ferry Building.

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Ryan Farr’s Bible For Whole Beast Butchery

Ryan Farr’s Bible For Whole Beast Butchery

| November 9, 2011 | 0 Comments

There’s a new family member in 4505 Meats’ “Swine So Fine Product Line” making its debut this month: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork.

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Cochon Heritage Fire

Cochon Heritage Fire

Meat, wine, smoke, and punning t-shirts galore on offer at Cochon’s Heritage Fire event in St. Helena.

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Book Review: The Butcher’s Guide to Well-Raised Meat

Book Review: The Butcher’s Guide to Well-Raised Meat

A vegetarian and a vegan open a butcher shop…Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher’s Grass-Fed Organic Meats and authors of The Butcher’s Guide to Well-Raised Meat.

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KQED’s Forum: Sustainable Meat and the Art of Butchery

KQED’s Forum: Sustainable Meat and the Art of Butchery

| August 10, 2011 | 1 Comment

In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. KQED’s Forum gets into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the backyard.

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