The New York Times Ethics of Meat Contest

The NYT challenged readers to submit a 600-word essay answering…

I Like Meat

I was recently reading the comments to an on-line article about…

How high-tech butchers, niche operations differ (SFGate)

T&E Meats was recently featured in the San Francisco Chronicle's…

The Fight to Save Small-Scale Slaughterhouses (The Atlantic)

T&E Meats co-owner Joe Cloud is a regular blogger at The…

Next Slaughterhouse Extinction Wave

This should be the slowest time of the year for butchering, but…

Surprise

Ever hear the phrase "Sometimes life is what happens when you…

The Beauty of Local Hogs

Why eat local? Why know your food source? Why care about humane…

2009 Mid-Atlantic Grass Finished Livestock Conference

Topics included: forage systems for grass finishing, alternative…

Notes from a Slaughterhouse: Using the Whole Animal

In her 2008 book, The Compassionate Carnivore, Catherine Friend…

Notes from a SlaughterHouse – The One That Got Away

One of the more fascinating things about working as meat processor…