Chinese consumers skeptical over food safety have another reason to be concerned. Fox-tainted donkey meat was sold at the country's Wal-Marts.
The meat was recalled after testing positive for E. coli.
The USDA has mandated that Country of Origin Labeling rules will go into effect. Eight meat industry groups are suing to fight the new requirements.
When meat comes from far away, it can be hard to know its history -- or its contents.
The U.S. Senate has passed a bill to avert the furlough of USDA meat inspectors and the sporadic closure of meat processing plants. Now it's up to the House.
A study released Thursday found an increased risk of early death with high processed meat intake.
Betrayal, mystery, controversy, and a host of characters as big as Europe -- it's no story; it's the ever-widening horse meat scandal.
The CDC doesn't want you to stop eating vegetables. Just be sure to wash both the produce and your hands first.
The USDA has decided to allow more meat and grains in school lunches after outcry by school administrators.
Consumer Reports has just published some bad news for pork lovers.
After only a year, Denmark's unpopular tax on saturated fat is to be repealed in January.
Barbecue champion Chris Marks describes what makes a perfectly cooked pork rib, and food writer Lynn Schwartzberg gives tips for how to make that happen.
The drought has dried up pastures and devastated grain crops, increasing demand and a lowering supply of livestock feed.
When your hens turn out to be roosters, it can be hard to know what to do. Here are some tips.
Pigs aren't flying yet, but Sysco does want to give them a little more room to walk.
An internal newsletter published on the USDA website mentioned how Meatless Mondays could help the environment. The beef industry couldn't have disagreed more.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
Check out our mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Every great BBQ dish starts with two things: local meat and a great marinade.
What is 'pink slime'? Where does it come from? And why has everybody suddenly started to care about it?