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Ease up the freezer space by canning your meat
Canning your own meat means you’ll have a meal ready to heat up at the end of a long day. It eases up space in the freezer and you won’t lose the meat when the power goes out. The biggest...
Slideshow
A dining concept that shows you exactly where your food came from, and how it was raised.
A dining concept that shows you exactly where your food came from, and how it was raised.
Slideshow
Become the grillmaster of the neighborhood with these 20 twists on your typical grilling routine. Pick a recipe, call up some friends, and fire up the grill!
Slideshow
Myer SpringDell Farm produces pasture-raised beef cattle and sells USDA inspected meat
Read how one family farm is dedicated to producing pasture-raised beef cattle, and what steps they are taking to bring you USDA inspected meat straight from their farm.
Slideshow
Fire up the grill, and try one of these recipes tonight!
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Mark and Kristin produce high-quality pork and beef for restaurants
Mark and Kristin Boe of Ottawa, Illinois, raise purebred cattle and hogs that are served up at several Chicago restaurants. They started selling the products in 2010 when a neighbor down the road...
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The thick mustard mixture coats the chops like a marinade. To develop the best flavor, chill the coated chops for 2 or 3 hours.
Prep: 20 minutes | Chill: 2 hours | Grill: 12 minutes 8 lamb rib or loin chops, cut 1 inch thick 1/4 cup stone-ground mustard 1/4 cup thinly sliced green onions (2) 2 tablespoons dry...
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The American Lamb Board is helping producers bring the pasture to the plate
Sheep and lamb are raised in every state, and the meat is available year-round at grocery stores nationwide. Leo Tammi with the American Lamb Board says it's working hard to teach people how...
Story
Small meat processing facilities are an important resource for rural areas
Radio interview source: Nick McCann, Extension Business Specialist, Iowa State University Listen here to the radio story (mp3) or read below Building a meat plant requires a lot of business...
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Be sure to make enough food because the neighbors will come running
Radio interview source: Ken Theobald, Owner, Maine Grilling Woods   Listen to the radio mp3 or read below You don't need a smoker to flavor meats. You can do the same thing with your gas...

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