A team of US scientists has identified a link between a chemical called carnitine, found in red meat, and increased risk of heart disease. More »



A team of US scientists has identified a link between a chemical called carnitine, found in red meat, and increased risk of heart disease. More »



Beef is never not delicious but certain cuts of beef are even more delicious than other parts of meat. Why is that? Because the cow is a pretty big animal and different parts of it can be fattier or leaner than the other. This infographic from Visual.ly breaks down where which kind of beef cut comes from. If you were ever curious to see where the chuck is from or where the sirloin lies, you never have to wonder again. More »



A new study, involving half a million participants from across Europe, shows that eating processed meats appears to increase the risk of dying young. More »



A new study, involving half a million participants from across Europe, shows that eating processed meats appears to increase the risk of dying young. More »



Making fake meat in a lab sure isn't easy, but 3D printing promises to revolutionize the process. The only downside: a 3D-printed hamburger will set you back $300,000. More »



One cow looks much like another, but some provide meltingly tender meat while others are as tough as old boots. Fortunately, a team of researchers has devised a series of DNA tests that can predict how good beef will taste by the time it hits you...
One cow looks much like another, but some provide meltingly tender meat while others are as tough as old boots. Fortunately, a team of researchers has devised a series of DNA tests that can predict how good beef will taste by the time it hits you...
On April 21, Daniel Delaney took to the Internet to introduce BrisketLab, "A BBQ recipe development series taking place at various pop-up locations all throughout NYC during the summer of 2012." More...
On April 21, Daniel Delaney took to the Internet to introduce BrisketLab, "A BBQ recipe development series taking place at various pop-up locations all throughout NYC during the summer of 2012." More...










