The immense seasoning in this fresh pork sausage delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bit was a powerhouse of flavor. More

Montreal smoked meat is, more or less, Montreal's answer to pastrami. As with pastrami, the smoked meat starts with a dry cure to let the salt and nitrites work their magic in the fridge for five days. But I find the Montreal meat's flavor to be even better, its diverse spice rub creating a more nuanced flavor that let the meat stand out. More

The plank served mainly as a way to grill the meatloaf but the wood imparts a nice smokiness to the meatloaf. It's filled with even more flavor from the herb stuffing and a barbecue sauce glaze. More

Longtime SE contributor Nick Solares teamed up with Mark Pastore and Pat LaFrieda of Pat LaFrieda Meats to bring to you what is undoubtedly the most comprehensive, beautiful, easily navigable, and downright useful guide to meat that we've ever seen. Take a peek and enter to win a download code! More

To be honest, organ meat is not for everyone, and there are some things that will certainly appeal to meat and potato types more than others. If you're a bit squeamish, stick to the muscle-based meats such as the hanger, tongue, or cheek. Sweetbreads are a good gateway organ with a mild flavor and creamy texture, while honeycomb tripe is a good first step into digestive-system meats. Look for a special of marinated testicles if they've got it. Here are some pics and descriptions of what you can expect to find inside a cow. More

The way we eat seems to be in constant flux: eat no meat, eat lots of meat, everyone has their opinion. But when a family that actually raises sheep for meat suggests we change our meat consumption, that's pretty interesting. Such was the case at Magnolia Farm, located on the rolling grassy hills near Riddle, Oregon, where Elissa raises her sheep with such love and attention that each death is a challenge. And the price of this coddled meat makes it a treat for all but a few. More

On the outside wall of Heberleins under their windows decorated with red checkered curtains reads, "matbutiken med känsla," or "grocery store with soul." And that's what it looks like at first glance: a humble, just large enough, well stocked mom-and-pop grocery store with produce, dry and canned goods, beverages, dairy products, the requisite wall of loose candy bins...oh, and a long deli counter stuffed with sausages, hams, various cold cuts and cured meats, and more. More

For many years, scientists and agriculturalists have worried about the practice of feeding antibiotics to livestock through feed and water. Farmers use antibiotics for growth promotion, as well as to prevent and address illnesses that arise in the process of growing animals for meat and dairy consumption. Especially on cramped, high-production farms, animals can consume very high quantities of antibiotics as farmers attempt to keep them healthy. So why the current lawsuit? More

So why do you need to buy a smoker? Here's a breakdown between two racks of baby back ribs, one done on the smoker, one on the grill, on the same day, using the same recipe. More

In this week's New Yorker there's a piece called "Test-Tube Burgers" on the controversial work being done to engineer meat in a lab. The stem-cell biologists, tissue engineers, animal rights activists, and environmentalists involved all share one goal: to grow muscle without the use of animals, and produce it in quantities that are large enough to sell in grocery stores. Would eating it give you the heebie-jeebies? Or does thinking about the factory farm slaughterhouses freak you out more? More