| The Straight Dope: What's Really in Spam? The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python. | |
| Spam Includes recipes, general information, news, a fan club, and merchandise. | |
| Spam From Hormel Foods Corporation. Includes history, fan club, and facts. | |
| Smokin' Jim's Outdoor Cooking Articles about barbecuing and a message board. | |
| Red Meat Club The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars. | |
| Queensland Anglo Nubian Breeders The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat. | |
| Pork Scratchings Reviews Offers histories as well as reviews of different brands of pork scratchings. | |
| Pork Scratching World The universe of pork scratchings, including reviews, diet notes, and discussions. | |
| Nebraska Corn-Fed Beef Nebraska corn-fed beef program information and consumer information. | |
| National Hot Dog and Sausage Council Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes. | |
| National Beef Cook-Off Features online entry form, winning recipes, rules, food links, and news. | |
| International Barbeque Cookers Association An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details. | |
| Guide to Spam-like Products Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents. | |
| FSIS Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures. | |
| Focus on Ham USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns. | |
| Cooking Meat Safely Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating. | |
| British Poussin Information Service Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information. | |
| Beef.org Information on cooking, nutrition and the beef industry in general | |
| American Veal Association Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry. | |
