When you're in a rush to thaw a nice cut of meat that you promised to make for dinner, what do you do? We got some expert ...

One full-time manager and 8-10 part-time student workers staff the meat lab, and are equipped to slaughter and/or process beef, lamb and pork, buffalo, game, poultry and fish. The UW Meat Lab has a ...

Why pork shoulder? Pork shoulder is the meat of choice for “pulling purposes” because its marbling (fat content) melts during the slow cooking process, yielding tender, buttery-soft meat.