Lamb kebabs are always a crowd pleaser. For the most delicious results it's important that you start with the proper cut of ...

Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

Braising is a time-honored technique for cooking various cuts of meat. But if you're making these braising mistakes, your ...

Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old. The colour and flavour of the flesh will vary depending on where the sheep were raised.

Commodity markers – usually accompanied by a barcode and scale label – allow buyers to identify a cut of meat’s species, the ...

Hyderabad: A large quantity of goats and sheep were transported from Hyderabad wholesale meat shops to Andhra Pradesh in ...

People who eat more processed red meat have a greater risk of developing cognitive decline and dementia than those who eat ...

For many cooks, the only truly foolproof way of telling the doneness of your meat is by using a thermometer. With one, the ...

Farmfoods' offerings are largely beef and pork (everything from steaks, roasts, and ribs to bones, organs, knuckles, and other less common cuts), but you'll also find lamb, poultry, and ...

In a new publication in Nature Communications, Israeli and Palestinian engineers from The Hebrew University of Jerusalem ...