By Frances Flower, May 25, 2013
Our selection of meat and poultry is renowned for great taste and superior quality. We believe this has a lot to do with the care that goes into raising the animals and the true partnerships we develop with the farmers and ranchers that supply our stores. Farmers and ranchers dedicated to meeting our animal welfare standards.
By Elizabeth Smith, May 21, 2013
Our selection of meat and poultry is renowned for great taste and superior quality. We believe this has a lot to do with the care that goes into raising the animals and the true partnerships we develop with the farmers and ranchers that supply our stores.
By Beth Krauss, May 19, 2013
Memorial Day kicks off grilling season and for many people, meat’s on the menu. We believe that the best meat comes from animals raised as nature intended – with plenty of room to move and things to do, in environments where they can be clean and safe.
In the spirit of enjoying meat from animals raised with respect I asked Anne Malleau, Whole Foods Market’s global animal production and welfare coordinator to point out how five of Whole Foods Market’s suppliers put the animals first.
By Elizabeth Smith, May 13, 2013
When you visit our meat counters, you get quality meats that meet our strict animal welfare standards. This dedication to animal welfare at farms and ranches and the level of transparency in our stores help you make informed choices about the meat you eat.
By Jennifer Cheng, April 29, 2013
I’ll never forget the first time I pulled a whole roasted chicken from the oven. Juicy and golden, it was a beautiful sight. I almost didn’t want to eat it (but I’m glad I did)!
Whole chickens are one of the most popular items at the meat counter, and options span free-range to organic to pasture-raised and more. So what makes pasture-raised different?
Pasture Makes Perfect
By Beau Klose, April 23, 2013
I’ve long had an appreciation for smoked meats — sausage, brisket, ribs, etc. — but only recently did I decide to step up to the smoker and try my hand at this cooking method.
By Edmund LaMacchia, April 14, 2013
Three years ago, while attending a National Cattleman’s Beef Association trade show, I learned about a new generation of growth promotants for beef cattle. The discussions left me feeling concerned as the conversations were all focused on red meat yield per animal. While I wasn’t very familiar with the term beta agonist (which is a type of growth promotant), the mechanism that was being discussed reminded me of performance enhancement drugs commonly used by athletes.
By Molly Siegler, March 12, 2013
We embrace the lean, adaptable slab of brisket as a springtime favorite, but look to it year-round to inexpensively feed a crowd. You can go several ways with brisket – slow-cooked pot roast-style with root vegetables, smoked and slathered with barbecue sauce (burnt ends please!), blanketed in lemon slices and simply roasted. You really can’t go wrong with this versatile cut, but we here to make sure things go very right.
By Elizabeth Smith, March 11, 2013
At Whole Foods Market®, we’ve got Kosher cooking basics from salt to olive oil and holiday essentials from gefilte fish to grape juice. You’ll also find less traditional but no less important Kosher finds too.
By Molly Siegler, February 28, 2013
Though deli meat ham is a lunchtime treat in its own right, nothing beats a beautifully lacquered, whole baked ham – except maybe the next day’s leftovers.