Food Resources: Meat
American Veal Association
www.vealfarm.comPromoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
An Illustrated Guide to Beef Roasts
www.cooksillustrated.com/images/document/howto/ND02_BeefRoas...A nice handout discussing parts of beef, price, and preferred cooking methods.
Beef Primal and Sub-Primal Cuts
www.dickstone.com.au/primal_cuts_usage.pdfColor handout from Meat Standards Australia
Beef Primal Cuts
www.ausmeat.com.au/custom-content/preview/ugam/linking/beef....A nice diagram displaying the different cuts of beef from a cow.
British Poussin Information Service
www.britishpoussin.co.uk/index.htmDetails about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.
Cooking Meat Safely
hgic.clemson.edu/factsheets/HGIC3580.htmFactsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.
Curing of Meat and Poultry Products
www.foodprotect.org/doc/04_issues/FOLDER_ATTACHMENTS/I-010bR...A 12 page guide with small test and answer key at the end
Focus on Ham
www.fsis.usda.gov/Fact_Sheets/ham/USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.
FSIS
www.fsis.usda.gov/Food_Safety_Education/Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures.
Ganda Ham
www.ganda.beGanda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent.
Guide to Spam-like Products
geocities.com/rasiii@sbcglobal.net/meat/index.htmlReviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.
International Barbeque Cookers Association
www.ibcabbq.orgAn association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details.
Jerky Making-Then and Now
www.ag.ndsu.edu/pubs/yf/foods/fn580.pdfInformative 4 page handout on the history of jerky making and where it is today.
Meat in Human Nutrition
www.ejpau.media.pl/volume10/issue4/art-02.pdfA 2007 journal article discussing the history of meat in human nutrition
National Beef Cook-Off
www.beefcookoff.orgFeatures online entry form, winning recipes, rules, food links, and news.
National Hot Dog and Sausage Council
www.hot-dog.orgConducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes.
Nebraska Corn-Fed Beef
www.necornfedbeef.comNebraska corn-fed beef program information and consumer information.
Pork Scratching World
www.porkscratchingworld.comThe universe of pork scratchings, including reviews, diet notes, and discussions.
Pork Scratchings Reviews
members.lycos.co.uk/mareka/scratchings.htmlOffers histories as well as reviews of different brands of pork scratchings.
