Information from the United States Department of Agriculture on safe food handling and preparation procedures.

Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.

Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information.

Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating.

USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns.

Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents.

An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details.

Features online entry form, winning recipes, rules, food links, and news.

Newsroom and library; information on food, nutrition, safety, producer organizations, services.

Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes.

Nebraska corn-fed beef program information and consumer information.

The universe of pork scratchings, including reviews, diet notes, and discussions.

Offers histories as well as reviews of different brands of pork scratchings.

The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat.

The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars.

Articles about barbecuing and a message board.

From Hormel Foods Corporation. Includes history, fan club, and facts.

Includes recipes, general information, news, a fan club, and merchandise.

The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python.