This model of Soldier Field was built out of more than 30 pounds of meat. more ›

Or at least give up meat for a month. Dr. Terry Mason went on Fox Chicago to argue the health benefits of the meat-free lifestyle. more ›

Frontier is making smoked turkey, pheasant and goose, and Mercat a la Planxa is serving roast suckling pig to-go. more ›

Our first reaction? Juicy and delicious. more ›

Or banal, pointless and boring to watch - you decide. more ›

Let's generalize, shall we? Bison, as a class, want you to eat them. If they didn't, then why would they be so delicious? Their meat is similar to beef, but a little bit sweeter, and in this writer's opinion, more tender. There's a misconception floating around that bison is gamey. Bison was gamey, perhaps, when hoards of bison roamed the great plains of America and they were foraging and galloping and eating all kinds of weird stuff that they found. Now, almost all the wild bison are gone and they're just raised on farms for human consumption. Which means they are being fed with grass and grains, which in turn means that bison does not taste gamey. more ›

Frontier restaurant has gained a reputation for its whole-animal service, in which you and a dozen or so friends can feast upon an entire smoked pig, lamb, goat or wild boar. Chef Brian Jupiter's menu reflects a commitment to farm-to-table eating, but the place is just as serious about oysters; Frontier offers up to 20 different varieties daily. (Hmm, an oyster obsession? We can dig it.) Now the Milwaukee Avenue restaurant plans to toast our shelled friends with a weeklong special menu, starting this Sunday and running through August 7, that features oysters in several of its most splendid forms. more ›

Less than 1% of the pork produced in the United States is sustainably raised. As more and more of us begin to care about sustainable meat production, that number becomes scarier and scarier - but what can be done? Last weekend, during the Family Farmed Expo, I attended a workshop that I wish the entire city of Chicago could have seen. Paul Kahan (Publican), Rob Levitt (Butcher and Larder), Bartlett Durand (Black Earth Meats) and Herb Eckhouse (La Quercia ) told us how they - carnivores all - help to make our meat production system more sustainable, and offered tips to consumers who care. more ›

If a genie was to come out of a magic lamp and grant a Chicago locavore 3 wishes, what would they ask for? "I'll take a more sustainable food network and a ban on GMO alfalfa, please. Oh, and put a place like City Provisions in my neighborhood!" City Provisions is a paradise for local eaters. Every local product you can think of (including many we've profiled on this site) is stocked, and the number grows every week. Anything they can't buy, they make in-house. The owner and founder, Cleetus Friedman, opened a retail location for his catering business in September of 2010, and he agreed to teach us a few things about making charcuterie. In fact, the headline really should read "Making Sausages, Chopped Liver and Headcheese at City Provisions, all while having a darn good time," but the box is just too small. Fair Warning: The pictures are meaty, and involve a skull. more ›

The Butcher & Larder, the whole-animal butcher shop created by the team behind the dear, departed Mado is just about ready to go. We got a sneak peek inside of January's most-anticipated opening yesterday and talked with Rob Levitt, the driving force behind the new temple of meat. We've been a big fan of Levitt's work for years, so it was exiting to meet him and talk about the new space - and trust us, it's going to be something special. more ›

When we took our trek with City Provisions to River Valley Mushroom Ranch for a farm dinner last summer, owner Cleetus Friedman was eager to show us the plans for a modest deli he had planned for his space. more ›

It's grilling season, which means that ribs are on the menu, whether you like them directly over an open flame or low and slow. A good rub can go a long way to giving your ribs a good foundation for added flavor. We grilled some for our father for Father's Day using a simple rub that is easy to mix and store, if you have any extra. more ›

An Aurora man was arrested for shoplifting in an usual manner - shoving meat down his pants. Anthony Collman, 47, was arrested last week for trying to make off with $60 worth of packed meats shoved down his pants. Arresting officers said this isn't the first time Collman has stolen form the store. [WBBM 780] more ›

The New York Times ran an article yesterday where they looked at the history of the Gyro in America, including "Sweet Jesus that's disgusting... and tasty!" video footage of the life cycle of a gyros cone, from birth in Kronos Gyros's Southwest side plant to drunken 5 a.m. takeout orders made across the country. more ›

Last week we had a hankering for some lamb. We get this craving with some frequency, most often while in nice restaurants. But we have a problem with cooking certain kinds of meat at home. When at a restaurant we don't hesitate in ordering something medium rare and - when the cut of meat warrants it - even straight up rare. However, we have a hard time recreating those meat conditions when in the comfort... more ›