Today’s the deadline to apply for federal aid, but some experts say decreasing regulations and hiring more inspectors would be more useful.
These wild-game influencers spotted a gap in the market—refined recipes and honest reflections on what it means to eat what you kill.
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
Students, many of whom go on to work in food science, train by spending as much time as possible in a meat locker studying beef carcasses.
Meat substitutes such as Beyond Meat keep growing in popularity, so we re-created a Texas bowl of red—no beef involved.
The team behind this month's well-red cover story.
A dedicated carnivore wonders how to handle his wife's request to lead a meat-free existence in 2018.
Hungry? You might not be after you learn about the Wicked Pig.
There has been a recent uptick in the number of meat thefts, but it's nothing new.
In a new video for PETA that spoofs his own Boyhood, Linklater explains why spending the past thirty years as a vegetarian has been such a great decision for him.
Nose-to-tail, locally sourced, and heavy on the protein: Austin chef Jesse Griffiths’s Dai Due moves from the supper club circuit to a permanent home.
A recipe for when the hunters get home.
People for the Ethical Treatment of Animals points its Thanksgiving publicity campaign toward the small Panhandle town of Turkey.
From Dominic Episcopo’s book-in-progress, Meat America, which also has a Facebook page. (H/T to Jeff Smith for the headline.) – JASON COHEN
MEATLIFTING. It's nothing new. The 2010 arrest of Austin's Ronnie Allen Brock provided Texas Monthly with one of our trademark never-ending punny Bum Steer headlines (as if "Bum Steer" itself wasn't enough). But meat fencing? With an undercover sting called "Operation Meat Locker" to catch
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.
The Humane Society wants to rein in Beltex of Fort Worth, one of the nation’s largest slaughterhouses.
A third-generation rancher rebuilds his spread by just saying no to cattle.
The raw truth about out steaks and chops.
