American Veal Association Home Page
Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry. |
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. |
Focus on Ham
USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns. |
FSIS
Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures. |
Ganda Ham
Ganda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent. |
Nebraska Corn-Fed Beef
Nebraska corn-fed beef program information and consumer information. |
Queensland Anglo Nubian Breeders
The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat. |
Red Meat Club
The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars. |
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. |
