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AskMen.com
Joseph Moritz |
Cook The Perfect Steak Mastering some pro-chef techniques can make getting the steak you want at home -- whenever you happen to want it -- a lot more doable.   |
Real Travel Adventures
February 2005
Bonnie Neely |
Argentine Estacion Destination Where Cowboy Tradition of the Americas Began No visit to Argentina is complete without seeing first-hand the cowboy life on a typical ranch because the country is proud of its international reputation for producing the best beef in the world. |
Real Travel Adventures
March 2006
Ron Kapon |
Seventieth Birthday Trip To South America: Part 1 For an inexpensive vacation, Argentina is ideal with a stable economy and plenty to see and do. |
Food Processing
December 2005
Diane Toops |
Category Report: Meating of the minds The $44.5 billion red meat industry posted an 18 percent increase in sales between 2002 and 2004, and a 39 percent increase since 1999. Consumption rates are not expected to change dramatically over the next few years. |
AskMen.com
James Raiswell |
10 Tips For Buying Meat Because there's more to selecting meat than meets the eye, here are 10 shopping tips for the discerning carnivore. |
AskMen.com
Chef M. Travis Ball |
Man Food: Rib Eye Steak & Grilled Potatoes Here's how to prepare a recipe of rib eye steaks and grilled potatoes. |
Outside
June 2008
Steven Rinella |
You're Gonna Want Light a grill and he will come: the know-it-all meat expert - usually a male relative - with dubious advice. To help you silence such goons, here are some of the best cooking philosophies. Learn them and defeat all comers. |
BusinessWeek
February 9, 2004
Ed Levine |
Where's The Beef From? "Boutique" meats raised on family farms are gaining followers among safety-conscious diners. |
Lucire
May 19, 2010 |
Town and country Looking for a holiday boasting good things from the good Earth? Look no further than Buenos Aires, Argentina's sexy urban hub, and Mendoza, sublime centre of culinary bliss |
Real Travel Adventures
November 2006
Larry Taylor |
Around South America:Wondrous Sights-Cultural Delights South America is full of color and liveliness, with quiet and peaceful cities scattered among it. |
AskMen.com
William Leigh |
Timeless Meat Dos And Don'ts There is no manlier thing to get to grips with in the kitchen than a great hunk of meat. |
Seasoned Cooking
August 2010
Harold Baldwin |
Making the Perfect Steak There is an enormous difference between a mediocre steak and a great steak. |
Seasoned Cooking
December 2006
Philip R. Gantt |
Beef Stroganoff Beef stroganoff is a filling dish that is easily prepared. By serving the dish over noodles, it becomes a complete meal in one serving. However, if you like, you can serve this dish with a side bowl of soup or salad, and some bread. |
Seasoned Cooking
June 2009
Philip R. Gantt |
Phil's International Flair With summer nearly here and the weather warming up, it's time to fire up the grill and do some outdoor cooking. Here's a recipe for Grilled Ribeye. |
Seasoned Cooking
December 2005
J. Sinclair |
Beef Tenderloin Here is a simple and tasty recipe for Beef Tenderloin With Spicy Hollandaise Sauce. |
BusinessWeek
October 25, 2004
Suzanne Woolley |
Power Eateries From Atlanta to Washington, find out where the best places for lunch are. |
Inc.
August 2003
Jess McCuan |
Failure of Genius The founders of Future Beef were the smartest, most forward-thinking people in the beef business -- and if you didn't believe it, they'd tell you twice. So when the company went down, a lot of people wondered: How did these genius cattlemen blow it so badly? |
BusinessWeek
April 23, 2007
Amy Cortese |
Wagyu, The Foie Gras Of Steaks The Japanese typically eat wagyu in thin slices grilled rare or dipped in simmering broth, but chefs in the U.S. keep inventing ways to serve it. |
AskMen.com
September 5, 2003
Gregory Cartier |
Luxury Foods From Around The World - Part II More ingredients that we prize because of their decadence or scarcity. |
Seasoned Cooking
August 2005
Ronda L. Carnicelli |
Grilling Steaks & Chops If you are grilling steaks and chops here are notes on preserving juiciness, measuring doneness, a recipe using a sweet and sour marinade, and one using a mustard, honey and garlic sauce. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
Cutting Into Value In 2004 there were more than one billion steak servings in commercial restaurants alone, interest that may have been influenced by the introduction of Beef Value-Added cuts. |
Reason
February 2004
Neil Steinberg |
A Week of Eating Dangerously Searching for detente between man and beast in the animal rights debate |
The Motley Fool
February 12, 2004
Alyce Lomax |
Saucy Steakhouses Sounds like steak's on the menu for the dining-out crowd. |
Seasoned Cooking
November 2005
Philip R. Gantt |
Ethiopian Cooking Ethiopia is very rich in native spices and foods... Here's a recipe for: Leg of Lamb with Spicy Sauce... |
Popular Mechanics
July 3, 2008
Joseph Truini |
5 Expert Grilling Tips for Better Holiday Cookouts: DIY Guy Here are some tips that every backyard chef should put into practice -- and plenty of experts to help along the way. |
Real Travel Adventures
January 2006
Bonnie Neely |
Beautiful Tango When visiting Buenos Aires, seeing a performance with Argentina's national dance is a must. |
Popular Mechanics
June 2009 |
The Ultimate Guide For Summer Grilling The tools you'll need, and tips on using them. |
Food Processing
May 2005
Chuck Jolley |
Meat Safety Under the Microscope Thanks to continued research and technological advances, meat processors now have multiple ways to ensure the safety of meat products -- from irradiation to ultra-high pressure techniques to ozonated water. |
AskMen.com
Michael Miller |
Fine Living: 10 Edible Endangered Animals A list of several endangered animals that are eaten in certain cultures. |
BusinessWeek
December 22, 2003
Ian Katz |
Miami Food: On Beyond Cuban Cuisine New Latin American arrivals are enriching the city's restaurant scene. |
Seasoned Cooking
June 2010
Philip R. Gantt |
Teriyaki Tri-tip Tri-tip is a very versatile piece of meat and may be marinated with a variety of ingredients. |
Salon.com
May 18, 2000
Sallie Tisdale |
Meat is gross, but it tastes good Desperate to find that my hunger for animal flesh was alien, I overlooked the fact that it was all too human. Book review: The Best Thing I Ever Tasted: The Secret of Food, By Sallie Tisdale |
AskMen.com
March 21, 2003
Gregory Cartier |
2 Traditional "Russian" Dishes Explained History and recipes for chicken Kiev and beef stroganoff |
AskMen.com
May 31, 2002
Gregory Cartier |
The Backyard Barbecue Guide With the weather warming up and the sun putting in a more consistent appearance for those of us who live in a four-season environment, the barbecue is a rare and sacred ritual... |
Geotimes
November 2005
Lisa Rossbacher |
South American Cowboys Because geology, as a discipline, is all about a sense of place, many geologists may be fascinated with Patricia Schultz's book 1000 Places to See Before You Die. Here's how it helped shaped this South American vacation. |
AskMen.com
October 19, 2001
Gregory Cartier |
Common Mistakes Men Make With Food No matter how hard you try, chances are that there will always be one mix-up or another when it comes to the culinary science. Here are some of the main errors; you may even recognize a few... |
AskMen.com
James Raiswell |
Cool Grilling Tools Make your grilling experience tastier and easier with any of these great products. |
Science News
August 14, 2004
Janet Raloff |
What's the Beef? A study finds that at least half of the genetic inheritance of many of the animals identified at the slaughterhouse as Angus actually traces to some other breed. A new test will reveal what share of an animal's DNA traces to a particular breed. |
AskMen.com
Marina Palumbo |
Meat Substitutes Give them a try and you'll discover a new world of surprisingly delicious and healthy flavors. |
Inc.
March 2004
Jess McCuan |
Mad Cow Doesn't Scare This Rancher A top rancher's mad cow moment. A discussion on the disease's effects on the beef industry and what should be done. |
AskMen.com
Dustin Driver |
Unhealthiest Meats Find out which meats are the worst offenders. |
Seasoned Cooking
July 2009
Rossana S. Tarantini |
Through the Kitchen Window It's BBQ season and without a doubt, I can say that it's my favourite season in terms of cooking. |
Fast Company
February 2009
Ben Paynter |
Beefonomics: Cargill Meat Solutions Turns Trash to Cash How Cargill Meat Solutions is winning over grocers, consumers, and its employees -- and driving growth -- with its first entry into the branded beef business. |
Seasoned Cooking
July 2008
J. Sinclair |
Ingredient SpotLight Everything you wanted to know about ground beef, including a few recipes. |
Popular Mechanics
June 23, 2008
Morgan Lord |
Are Tainted Tomatoes, Beef and Lemons Worth the Food Fright? Some of the country's leading health experts put everyday food threats in perspective, so you don't have to worry with every bite. |
AskMen.com
Gregory Cartier |
Strange Meats If your stomach ever growls while you watch Animal Planet, then your lips will drool when you read this article. Bon appetit. |
Food Processing
September 2012
Anibal Concha-Meyer |
Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future. |
AskMen.com
May 18, 2001
Gregory Cartier |
It's Finally Time For Barbecues! A guide to pulling off some pretty impressive feasts (or is it feats?) with the old grill... |
AskMen.com
December 19, 2002
Sabrina Rogers |
Low-Fat Cooking Techniques Whether you usually eat out or at home, it isn't always easy to choose the healthiest foods. If you cringe at the idea of "tasteless" low-fat food but would like to start eating healthier, these low-fat cooking tips will give you the best of both worlds. |
AskMen.com
Dave Golokhov |
Red Meat Here's some positive news for those who still like to enjoy a good cut of steak from time to time: Red meat makes us happy. |
