Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Why Would Anybody Want to Eat Old Meat?

Just because it’s aged doesn’t mean it’s rotten. (By Jasmine Pahl and Jason Horn)

Can You Really Seal the Juices into Meat?

Lock up that steak and throw away the key. (By Roxanne Webber)

Beyond the Porterhouse

Underappreciated cuts of meat. (By Aida Mollenkamp)

Wood's Poor Cousin

CHOW reviews the best plastic cutting boards. (By Louisa Chu)

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Ultimate Boy Toy

Meat slicers can create dramatic cuts at home for a little more than the cost of a good knife. (By Louisa Chu)

Hamburgers and Sausages from Scratch

The best home meat grinders. (By Louisa Chu)

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up? (By Jason Krause)

100 Pounds of Leftovers

A meat-and-potatoes guy tries to save money by buying an entire side of beef. (By Jason Krause)

How to Grill (Almost) Everything

Recipes to keep you fired up all summer long.

Brains, Intestines, Pizzle

It’s what’s for dinner. (By Eric Slatkin)

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them? (By Jason Krause)