See also: Barbecue
Even vegetarians will find these books on food animals informative and maybe even food for fodder.
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.
Cattle: An Informal Social History
From prehistoric cave drawings to today's factory farms, Carlson traces the history of cattle and their relationship with people.
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.
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.
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.
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'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.
Bones: Recipes, History, and Lore
"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
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
TX560.F3 M35 2008
Read an interview with Jennifer McLagan on Salon.
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...
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.
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.
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.
Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World
Rimas and Fraser examine the evolution of beef consumption in various cultures and its unsustainability in today's factory feedlots.
Charcuterie: The Craft Of Salting, Smoking, And Curing
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.
Salumi: The Craft of Italian Dry Curing
Ruhlman and Polcyn team up again to show you how to butcher and preserve a whole pig Italian style.
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.
All about Roasting: A New Approach to a Classic Art
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
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:
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
Nutrion information and recipes from the American Meat Institute, a meat and poultry trade association.
The Eat Well Guide: Wholesome Food from Healthy Animals
Enter your zip code to find local products that were raised sustainably, including no antibiotics, no added hormones, pasture raised, grass fed and organic.
Your source for safe, healthy, natural and nutritious grass-fed beef, lamb, goats, bison, poultry, pork, dairy and other wild edibles.
National Hot Dog and Sausage Council
Lots of recipes here for using hot dogs and sausages. The National Hot Dog and Sausage Council is a project of the American Meat Institute Foundation.
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.
This website is from the National Chicken Council, the trade association for the U.S. chicken industry. Recipes are accessible by doing a search.
Epicurious Recipe Search: Chicken
2982 recipes from Bon Appetit and Gourmet magazines.
The Food Network Recipe Search: Chicken
7089 recipes from their television programs.
American Lamb Board offers nutritional information about lamb as well as recipes that display the nutritional content.
Recipes, nutritional information, and cooking guide from Meat and Livestock Australia.
Epicurious Recipe Search: Lamb
495 recipes from Bon Appetit and Gourmet magazines.
The Food Network Recipe Search: Lamb
722 recipes from their television programs.
Sheep's Creek Farm Lamb Recipes
An extensive collection of lamb recipes by cut from a farm in New Hampshire, that is known for its pastured meat.
Epicurious Recipe Search: Pork
1430 recipes from Bon Appetit and Gourmet magazines.
The Food Network Recipe Search: Pork
3282 recipes from their television programs.
The Other White Meat
This website from the National Pork Board includes a searchable database of recipes as well as nutritional and handling information.