There are as many ways to cook meat as there are types of animals to eat. From grilling and barbecuing to frying and baking, you can take a single cut of meat and dress it up in almost unlimited ways. While it is great to have options to make dinners a little more interesting, how healthy are those ways we cook meat? Read more about Healthiest Way to Cook Meat
It seems as though stories of food recalls are becoming more and more common. In fact, just a few hours ago, Yahoo published a story that more than five thousand cases of bagged salad are being recalled because of a possible E. coli contamination. It wasn't that long ago that cantaloupe was being recalled, and other foods have been on the list this year as well. Read more about Stay Safer: Buy Local Meat
If you have ever had tough meat, chances are your jaw still remembers the occasion. Tough meat is not only more difficult to eat, but it also usually doesn’t taste as good either. Animals are usually butchered at a young age specifically to avoid the toughness that comes with older age. Last year, we purchased bulk beef that came from an older cow. Our first bite of steak was quite a jawbreaker, and we have since begun using some tried and true methods to tenderize our meat. It tastes better and our jaws thank us for the experience.
Most people don't realize it but there is a big difference between "natural beef" and "organic beef."
Before I continue, let me just cut right to the chase and state unequivocally that organic beef is much better than natural beef. However, having said that, natural beef, at least most of the time, is a definite step in the right direction. Plus, a small minority natural beef is as good as organic if you buy it directly from a farmer who uses organic techniques but hasn't gone through the process and expense to get certified organic. However, this is never true for supermarket beef labeled as "natural beef," although again it is a step in the right direction.
Read more about Natural Vs. Organic Beef 
It should come as no surprise to learn that commercial chicken meat contains arsenic. I mean, we have seen time and again how our government chooses deep pockets over consumer safety, but this just seems so outrageous, even for Sam to allow.
The Institute for Agriculture and Trade Policy found levels of inorganic arsenic in chicken as far back as 2006, but the FDA still would not admit the truth until this year. Even then, they are saying the levels of arsenic in chicken bound for our table are small and not dangerous. Given the fact that arsenic accumulates in the system, I don’t see how they can expect us to believe that lie. Read more about Here, Have a Little Poison with Your Chicken