Food Directory
Food Home:- Business: Food and Related Products: Meat and Seafood: Associations:
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- American Association of Meat Processors
Association of small and mid-sized meat processors and suppliers. - American Meat Institute
A national trade association, representing packers and processors of meat and poultry products and their suppliers. Offers resources to membership and information to the public. - American Meat Science Association
Describes services for members, conferences, publications, courses and student competitions, and meat judging contest schedule and results. - Australian Beef Association
Watchdog on national issues of the Australian beef industry. - Australian Meat Industry Council
Representing retailers, processors, exporters and smallgoods manufacturers in the post-farm-gate meat industry. - Australian Meat Processor Corporation (AMPC)
Public company representing Australian meat processors. - Belize Fishermen Cooperative Association
Provides education, legal and technical services to its members. Describes history and organization, with contact information for other fishing cooperatives in the country. - California Beef Council
Beef recipes and fun facts. [Requires Shockwave] - Danish Bacon and Meat Council
Organization offering news, press bulletins, statistics, and facts on the Danish bacon and pork industry - Eastern Bison Association
Dedicated to providing information on bison producers, education and marketing of bison meat and bison products. - FECOPE - Federation of Fish Dealers from the Basque Country
Promotes the seafood wholesalers and works to maintain unity between the local associations. - Humber Seafood Group Ltd.
Non-profit organization established to represent and assist the seafood sector at regional, national and international levels. - Meat and Livestock Australia
Australian meat and livestock industry organisation. - Meat New Zealand
New Zealand lamb and beef promotion. Exporting and trade issue information. - National Meat Association
Association representing meat processors, suppliers, and exporters. Provides HAACP training seminars, consultants, and member's only events. - National Renderers Association, Inc.
Promotes the market of rendered products and provides information on the use of the products in the animal feed and technical industries. Includes a member directory, events, bulletins, statistics and articles. Located in Alexandria, Virginia, USA. - North American Natural Casing Association
Responding to issues and service needs that are unique to the North American segment of the natural sausage casing industry. - Ontario Corn Fed Beef
Addressing the issues of the corn fed beef industry in Ontario Canada. - Southeastern Meat Association
Organization of individuals and firms involved in the meat and poultry packing industry. Offers membership information, industry overview and links to member's web sites. - Southwest Meat Association
Packers, processors and purveyors of meat in the southwest US. Features newsletter, upcoming programs, members, and regulatory information. - U.S. Poultry and Egg Association
Dedicated to the growth, progress, and welfare of the poultry industry and all of its individual and corporate interests. Represents producers of eggs, turkeys, and broilers, the processors of these products and allied companies serving the industry. - US Tuna Foundation
Offers detailed information about tuna, with recipes, mercury comparison in seafood, and contact details.
Random Indian Recipes:-
- Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.