Tag Archives: USDA

Dove Huntin’, Dove Pluckin’

Plucking dove and game birds is a relatively simple process that achieves far superior results with regards to table fare. When you enjoy those tiny wings and legs and get the full flavor of a game bird unmasked by bacon, … Continue reading

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Venison, Nutrition & Fat

Author Hank Shaw has piece for North American Whitetail called What Every Hunter Needs to Know About Venison Nutrition. Of particular interest  two paragraphs dealing with fat: I know, you’ve been taught to trim every bit of fat off your venison. I’m … Continue reading

Posted in Butchering, Cooking, Deer, Deer hunting, Health, Meat 101, News, Paleo, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , | 2 Comments

Carnivore News: Monday, April 8th

The USDA has renamed many cuts of meat. “…the lowly “pork chop” will be gone. Instead, grocery retailers could be stocking stacks of “porterhouse chops,” “ribeye chops” and “New York chops.” The pork butt – which actually comes from shoulder meat … Continue reading

Posted in Books, Butchering, Charcuterie, Cooking, Hunting, Meat Industry, News, Turkeys, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Mechanically Tenderized and Injected Beef

The Kansas City Star, in a yearlong investigation, found that the beef industry is increasingly relying on a mechanical process to tenderize meat, exposing Americans to higher risk of E. coli poisoning. The industry then resists labeling such products, leaving … Continue reading

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