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See also: Barbecue

Even vegetarians will find these books on food animals informative and maybe even food for fodder.

Selected Books

Anderson, Jean
Falling Off the Bone (2010)
This is obviously a book about meats and older, tougher, less expensive cuts at that. A good book for tough economic times. Read about it in the Charlotee Observer: Cheap way out of roast rut.
Applestone, Joshua and Jessica Applestone
The Butcher's Guide To Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More (2011)
Joshua and Jessica Applestone, a former vegan and vegetarian, run Fleisher's Grass-Fed and Organic Meats, an old-school butcher shop in New York's Hudson Valley that sources and sells only grass-fed and organic meat.
Carlson, Laurie M.
Cattle: An Informal Social History
SF195.C37 2001
From prehistoric cave drawings to today's factory farms, Carlson traces the history of cattle and their relationship with people.
Fearnley-Whittingstall, Hugh
The River Cottage Meat Book (2007)
Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. This edition is tailored for American cooks and advocates the use of high-quality, local, and sustainable meat. It is a guide to choosing, storing and using meats and fowl.
Fletcher, Nichola
Sausage: A Country-By-Country Photographic Guide with Recipes
TX749.5.S28 F548 2012x
This book will let you drool over full-color photographs of 330 sausages from around the world. That way you will know what to eat when you travel abroad. At the back is a short section on making your sausages.
Fussell, Betty Harper
Raising Steaks: The Life and Times of American Beef
SF196.U6 F87 2008
In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. It is a celebration of, and an elegy for, a uniquely American Dream. Raising Steaks was a 2009 IACP Cookbook award finalist.
Henderson, Fergus
The Whole Beast: Nose to Tail Eating
TX717.H469 2004x
This "foodie" classic by the owner of the award-winning London restaurant St. John, explores every part of the animal.
Krasner, Deborah
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (2010)
Learn about sustainably raised meats and become a carnivore with a conscience.
Lobel, Stanley
Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers (2009)
Covering every imaginable meat -- beef, veal, pork, lamb, poultry, rabbit, and more -- the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat.
McLagan, Jennifer
Bones: Recipes, History, and Lore
TX749.M217 2005
"By eliminating bones (and fat) from our diet, McLagan passionately argues, we've traded flavor for health and efficiency... More than a cookbook, this is a compendium of folklore, literary quotes and historical facts that refer to bones' significance across cultures from ancient times to today." -- Publishers Weekly
McLagan, Jennifer
Odd Bits: How to Cook the Rest of the Animal (2011)
When did we decide offal had become awful? Learn how to cook with bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles...
Peterson, James
Meat: A Kitchen Education (2010)
Peterson begins his instruction with a summary of meat cooking methods: sauteing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, he demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat.
Reynaud, Stéphane
Pork & Sons (Cochon & Fils)
q TX749.5.P67 R49313 2007x
Stephane Reynaud was first introduced to the ritual pig killing of rural France by his grandfather when he was 7 years old. This is a tribute to the pig and the recipes are for every part but the squeak, including blood sausage, pig's ear salad, pig's feet, pig's head, as well as more conventional cuts. Lovely photographs and illustrations.
Reynaud, Stéphane
Rôtis: Roasts for Every Day of the Week (2011)
French chef Stéphane Reynaud shows that roasts aren't just for Sundays. Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday.
Rimas, Andrew and Evan Fraser
Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World
SF195.R56 2008
Rimas and Fraser examine the evolution of beef consumption in various cultures and its unsustainability in today's factory feedlots.
Ruhlman, Michael and Brian Polcyn
Charcuterie: The Craft Of Salting, Smoking, And Curing
TX609.R84 2005
Ruhlman, author of Ratio, and Polcyn, a charcuterie instructor at Schoolcraft College, present 125 recipes that are both intriguing to professionals and accessible to home cooks.
Ruhlman, Michael and Brian Polcyn
Salumi: The Craft of Italian Dry Curing
TX609.R844 2012
Ruhlman and Polcyn team up again to show you how to butcher and preserve a whole pig Italian style.
Schatzker, Mark
Steak: One Man's Search for the World's Tastiest Piece of Beef
TX556.B4 S35 2010
Slate columnist Schatzker traveled through eight countries on four continents to find the best beef.
Stevens, Molly
All about Roasting: A New Approach to a Classic Art
TX690.S735 2011
So what's the new approach?? She begins with an introduction to the science of roasting so you'll know when to use high, moderate and low heat, why you rest the meat before carving and why fat is important. And for tougher cuts, she has All about Braising: The Art of Uncomplicated Cooking
Wise, Victoria
Sausage: Recipes for Making and Cooking with Homemade Sausage
TX749.5.S28 W49 2010
Wise, author of American Charcuterie, owned a French-style charcuterie in Berkeley in the 1970s. In this book she offers over 75 recipes for fresh pork, beef, lamb, poultry, seafood, and vegetarian sausages, as well as dishes that turn homemade sausages into meals inspired by the cuisines of the Americas, Europe, the Middle East, Asia, and Africa.

Browse the Catalog

For additional titles, browse the library catalog under the subjects:


Web Sites


  • Eat Wild: Pastured Products Directory: Pennsylvania
    These farms and ranches have certified that they meet Eatwild's criteria for producing grassfed meat, eggs and dairy products.
  • Pennsylvania Beef Council
    The Pennsylvania Beef Council (PBC) is a non-profit organization working on behalf of 25,000 beef, dairy and veal producers in Pennsylvania. Agriculture is the number one industry in Pennsylvania; the state ranks ninth in the number of cattle and calves sold, with cattle inventory accounting for 95% of the total value of livestock.
  • Pennsylvania State University: Animal Science
    If you are up in State College on a Friday, you might consider stopping by. The DAS Meats Lab offers fresh cut meat for sale at the Meats Lab on Porter Road, University Park.

Meat in General



  • BEEF: It's What's for Dinner
    A site for consumers from the Cattlemen's Beef Board. The website includes recipes by ethnicity and by cut of beef.
  • Beef for Food Service Professionals
    On this site you can learn about the various cuts of beef and how to cook them. There are also recipes for each cut for large quantities (24 servings). Produced for the Cattlemen's Beef Board and state beef councils by the National Cattlemen's Beef Association.
  • Beef's Raw Edges: Building bigger cattle: An industry overdose
    This December 9, 2012 article from the Kansas City Star reports that: "A yearlong investigation by The Kansas City Star found a multimillion-dollar-a-year pharmaceutical arms race in the beef industry is not just about curing sick cows. It’s also about fattening cattle cheaply and quickly, driven in part by efforts to maximize profits, according to food safety advocates. In fact, the same number of cattle today are producing twice as much meat as they did in the 1950s because of genetics, drugs and more efficient processing."
  • Epicurious Recipe Search: Beef
    1310 recipes from Bon Appetit and Gourmet magazines.
  • The Food Network Recipe Search: Beef
    3443 recipes from their television programs.
  • Jamie Oliver's Food Revolution: Pink Slime - 70% of America's Beef is Treated with Ammonia
    On the Season Premiere of Jamie Oliver's Food Revolution filmed in Los Angeles and aired on April 12, 2011, Jamie demonstrates how 70% of America's ground beef contains leftover cow parts (a.k.a. "pink slime") containing e.coli and salmonella that has been treated with ammonia. This pink slime is used in fast food restaurants and school lunch programs.
  • Texas Beef Council
    This website offers recipes, nutrition, food safety, cooking tips, and a food dictionary.
  • YouTube: Preparing A Beef Tenderloin
    YouTube videos can be a real help in food preparation and cooking.


For turkey, check out the links on our Thanksgiving page.