meat.pro is meat you can’t beat

The convenience of a fridge stocked with cold, tasty meat to be repurposed with a minimum of fuss.

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The summer is young, and the backyard grill is ready for something new. Expand your cooking repertory with these ideas.

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Home grills work reasonably well for slow-cooking compact cuts, but they can be too cramped for cuts that take up a lot of surface area.

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The owner of the Burger Factory was inspired by the Shake Shacks in Manhattan.

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La Quercia, an Iowa producer, now makes applewood smoked bacon; Murray’s new chicken bacon is minimally smoked and salted.

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This butcher shop’s weekday-only lunch menu offers a thoughtful primer on Dickson’s splendid locally raised beef, lamb, pork and poultry.

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The Obama administration proposed the rules to help small livestock and poultry farmers it said it believed had been hurt by unfair practices and big corporations.

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A country singer who found a second career with his own brand of sausages.

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The French market for halal goods is nearly twice as big as the market for organic food.

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Agriculture Secretary Tom Vilsack wants to create competition in the meatpacking industry. We want him to go further.

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