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• Engineering the $325,000 In-Vitro Burger

  A researcher in the Netherlands wants to show the world — including potential donors — that in-vitro meat is a reality. Read More... Posted May 12 2013, 02:45 PM by NYT > Dining & Wine Filed under: Animals, Meat, Reproduction (Biological)

• Texas Monthly Hires Full-Time Barbecue Editor

  Daniel Vaughn, a tireless barbecue aficionado, has been hired by Texas Monthly as its first barbecue editor, a position that exists at no other magazine in America. Read More... Posted Mar 23 2013, 12:59 PM by NYT > Dining & Wine Filed under: Meat, Barbecue, Texas, Texas Monthly, Vaughn, Daniel

• How About a University Steak With Your Sweatshirt?

  Washington State is the latest college to enter the meat market, offering premium beef, alongside its longtime staple, Cougar Gold, cheese in a can. Read More... Posted Mar 06 2013, 09:36 AM by NYT > Dining & Wine Filed under: Meat, Advertising and Marketing, Colleges and Universities, Washington State University

• Horse Meat Passes Through Texas, Advocacy Groups Say

  Millions of pounds of horse meat pass through the Port of Houston, bound for Europe, and horse welfare groups worry some of that meat might stay in the United States instead. Read More... Posted Feb 27 2013, 09:06 PM by NYT > Dining & Wine Filed under: International Trade and World Market, Meat, Europe, Houston (Tex), Horses

• Nestlé Removes 2 Products in Horse Meat Scandal

  Nestlé, one of the world’s best-known food companies, said it was removing pasta meals from store shelves in Italy and Spain. Read More... Posted Feb 19 2013, 02:10 PM by NYT > Dining & Wine Filed under: Food, Labeling and Labels, Recalls and Bans of Products, Meat, Europe, Great Britain, Horses, Nestle SA

• Diner’s Journal Blog: Painkillers Difficult to Trace in Horse Meat

  The scandal over its inclusion in "beef" products is growing in the British Isles and other European countries. Read More... Posted Feb 11 2013, 02:09 PM by NYT > Dining & Wine Filed under: Restaurants, Meat, Great Britain, Cooking, Guardian (British Newspaper), Horses, Findus

• In Kansas City, a Butcher Shop Teaches the Butcher’s Art

  With knives in hand, students face a carcass. In the Midwest, the class is less likely to be a one-time curiosity than on the East or West Coast. Read More... Posted Jan 28 2013, 04:46 PM by NYT > Dining & Wine Filed under: Meat, Meat Packers and Butchers, Education, Local Pig (Kansas City, Mo.)

• Making the Cut

  For $100, students in Kansas City can learn how to butcher a freshly killed pig and take home the spoils. Read More... Posted Jan 28 2013, 04:45 PM by NYT > Dining & Wine Filed under: Meat, Meat Packers and Butchers

• DINING: Short Rib Chili Nachos

  Looking for the perfect recipe for the Super Bowl? Try short rib chili nachos. Melissa Clark shows how to make them. Read More... Posted Jan 28 2013, 12:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pork, Meat, Tortillas, Super Bowl, chili, Clark, Melissa

• Eat: When the Steak Sauce Makes the Meat

  A tender, rosy roast beef — a good excuse for more Henry Bain sauce. Read More... Posted Jan 17 2013, 07:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Sauces, beef, Facebook Inc|FB|NASDAQ, Louisville (Ky)

• Diner’s Journal: The Future of the New York Steakhouse

  Is the New York steakhouse merely taking a breather, or will it continue to decline once the economy is roaring again? Read More... Posted Jan 15 2013, 05:28 PM by NYT > Dining & Wine Filed under: Restaurants, Meat, Economic Conditions and Trends, beef, steak, Arlington Club

• Recipe: Venison Osso Buco

  A recipe for venison that takes 2 hours. Read More... Posted Dec 20 2012, 05:37 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Meat, Venison, Osso Buco

• Pairings: Venison and Zinfandel Wines

  The weather and the wine demanded a plate of robust food. Read More... Posted Dec 20 2012, 05:36 PM by NYT > Dining & Wine Filed under: Meat, Venison

• Eat: How to Tame a Wild Pork Chop

  If you’re Jesse Griffiths, you bury it under a mess of gravy. Read More... Posted Dec 06 2012, 07:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Meat, Spices, Austin (Tex), Whole Foods Market Inc|WFM|NASDAQ

• Diner’s Journal Blog: Outcry Scuttles Plan to Put Horse on Menu at M. Wells Dinette

  The owners of the M. Wells Dinette, which recently opened at the MoMA PS1, said they were surprised by the vehement reaction to their intended menu offering. Read More... Posted Oct 05 2012, 12:02 AM by NYT > Dining & Wine Filed under: Restaurants, Meat, MoMA PS1