By Allison Burch, February 13, 2013
The marriage of meat and seafood is a match made in heaven. Whether you want to highlight one or both on your plate, our meat and seafood departments have the best ingredients you need to make a spectacular dinner for your sweetheart.
By Beth Krauss, January 20, 2013
I handle PR for Whole Foods Market®’s Meat Department, and last Thanksgiving I gained a profound appreciation for what it takes to get turkey on the table.
By Beau Klose, December 27, 2012
Looking for the lighter side of the meat counter? Try these tasty options for the new year.
With so many great alternatives at the Whole Foods Market® meat counter, small changes are easy. This time of year, lots of folks swear off one food or another, but you can still enjoy tasty meals and a leaner diet with a little help from your local butcher.
By Beau Klose, December 13, 2012
“Help!” It’s a popular phrase this time of year, especially when holiday meal plans are in their final stages. In the era of pop-up timers and guidelines aplenty beamed right to your palm, turkeys are easier to cook than ever these days.
By Beau Klose, November 29, 2012
If you’re looking for a Hanukkah feast, Whole Foods Market® has your meat needs covered.
By Frances Flower, November 2, 2012
Just in time for Thanksgiving, all of our turkey producers have now been certified to Global Animal Partnership’s 5-Step Animal Welfare Rating Program.
By Allison Burch, October 20, 2012
Did you ever hear the joke about the roast? One day a girl was watching her mom make a beef roast. Mom cut off the ends, wrapped it in string, seasoned it and set it in the roasting pan.
By Frances Flower, October 4, 2012
There’s a (ever so slight) chill in the air and the pumpkins are out in front of our stores, which means one thing: fall has arrived! With the change in seasons, have you considered trying something different when you shop in our meat department? Why not break out of the tradition of buying chicken or turkey this season and consider cooking goose, pheasant or quail.
By Allison Burch, September 20, 2012
At Oktoberfest in Munich, they generally serve more than ten million pints of beer and close to a million sausages. Of course, they have a reputation to uphold as the birthplace of Oktoberfest back in 1810, celebrating the wedding of Crown Prince Luitpold I and Princess Theressa of Bavaria. It strikes me a little odd that we are still celebrating that union today. But, of course, it may be that we are really celebrating the perfect union of wurst (sausage) and brew (beer) instead!
By Theo Weening, September 18, 2012
Our butchers are a cut above the rest, and we just crowned the king.