By Paige Brady, May 28, 2015
Our meat is from animals raised to high standards that address antibiotic use, added hormones, animal byproducts in feed and animal welfare.
By Liz Fry, May 12, 2015
As our Farm Animal Quality Standards Coordinator, Liz focuses intently on animal welfare. She works with farmers and ranchers, visiting farms all over the country and taking some awesome photos along the way.
First off, none of the meat Whole Foods Market sells comes from animals raised with added hormones. Period. No exceptions.
We know that using hormones in meat production can be a controversial and confusing issue. Let’s break it down and explain.
By Liz Fry, April 29, 2015
Liz Fry, our Farm Animal Quality Standards Coordinator shares one of the big differences about the meat at Whole Foods Market: No antibiotics, ever!
By Allison Burch, April 11, 2015
Do you believe that everything tastes better with bacon and the more bacon the better? Then you’re going to love this! Wellshire has crafted a leaner, flavorful bacon from the meaty pork shoulder and it’s about $2.00 less per pack than traditional bacon
By Elizabeth Leader Smith, December 11, 2014
While Thanksgiving is all about the sides, the main course take center stage during this month’s celebrations. That’s why we’re all about meat that’s full of flavor, not antibiotics or added hormones.
By Elizabeth Leader Smith, November 12, 2014
When cooking lean meats like turkey, using a wet or dry brine before roasting will help ensure juicier results. Salt is the key ingredient in brines for tender results, and when you add aromatics like spices, herbs and citrus zest or even sugar, the turkey is infused with subtle flavors too.
By Molly Siegler, October 30, 2014
This Thanksgiving, set tradition aside and grill your turkey! For those of you who live in warmer climates, this might not seem totally outrageous, but anyone who’s braved snow drifts before mashed potatoes, knows grilling beyond Labor Day isn’t commonplace. But hear me out…
By Elizabeth Leader Smith, October 28, 2014
From buying and brining to cooking and carving, we’re dishing on everything you need for the best Thanksgiving turkey yet!
By Elizabeth Leader Smith, September 23, 2014
The key to great tasting sausages is this: simmer them in beer or water until partially cooked and then finish in the oven or on the grill or stovetop.
By Elizabeth Leader Smith, September 17, 2014
It’s time to celebrate everyone’s favorite fall flavors, and we’re ready with the best sausages in town. Whether you’re shopping for Oktoberfest, game day or simply dinnertime, we’ve got house-made sausages with the highest quality standards and varieties you won’t find anywhere else.