THE CUT
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THE GREAT RIB CHALLENGE

When I received the email about the Beef + Lamb team challenge; to cook with a beef or lamb cut I hadn’t cooked before, my mind instantly went into overdrive going through the various cuts (I even checked out the meat cuts page on recipes.c...

WE'RE UP FOR THE CHALLENGE

Our team felt it pretty timely to take up a challenge next week; I’m unsure if that’s due to the chilly weather and needing something to cheer us up or whether it was the fact we’ve all been obsessing over our newest lot of recipes (feature...

COLD WEATHER CRAVINGS

The cold weather that’s been consuming Auckland over the past week had me craving some heartier meals over the weekend. And with a few recipes air marked in the last few issues of mEAT magazines I knew this was the perfect time to give them...

CHUCKING IN THE CHUCK AND FEE...

Cooking for a crowd of hungry males has been my challenge for the last few weekends as everyone seems to gravitate to my kitchen looking for a protein kick to fill them up before heading off to watch the big rugby games. Lucky for me mEAT M...

WHAT'S ON THE MENU?

After a recent conversation with our Palmerston North based Ambassador Chef, Scott Kennedy I just had to share his latest creations which are starring on his winter menu. Scott has just imported a German meat dry ager for his restaurant, Ne...

HAWKE'S BAY SHINES WITH MASTE...

What do you get when you combine the talents of a long-standing Platinum Beef and Lamb Ambassador Chef who reigns from Wellington, and a fresh faced Beef and Lamb Ambassador Chef representing Hawke’s Bay cuisine….? A culmination of exquisit...

IF YOU ALWAYS DO WHAT YOU'VE ...

As I pulled out a defrosted pack of beef schnitzel a few days ago, my auto pilot switched on and told me to pan fry it crumbed for dinner. It’s what I usually do with schnitzel as it’s a familiar meal that everyone in my family enjoys. It a...

A MASTER OF FLAVOURS

The Beef + Lamb Ambassador Series was designed to showcase our very talented Ambassador Chefs who are selected each year for their skilful and innovative cooking of beef and lamb. Each dinner highlights the chef’s unique strengths and brin...

WHAT'S FOR DINNER?

Ensure that the family is healthy and happy with this weeks ‘What’s for Dinner?’ menu. We have packed it full of tasty recipes that are easy to make and nutritious. The Beef Cannelloni recipe is a delicious twist on an Italian classic and s...

WHAT'S FOR DINNER?

It’s not quite time to dust off the BBQ but spring is here so let’s put away the crock pot and bring some fresh new flavours to the dinner table. To get us ready for the warmer weather, this week's ‘What’s for Dinner?’ menu welcomes a few s...

WHAT'S FOR DINNER?

In honour of the big games, we’ve gone global this week with dishes from all corners of the world. Italy comes in first with our favourite, easy family meal, ‘The Ultimate spaghetti bolognaise’. USA comes in strong with a classic ‘Cheesebur...

WHAT'S FOR DINNER?

With the weather being so cold we’ve packed this week’s ‘What’s for Dinner?’ full of hearty and hot winter recipes. Starting with a Kiwi favourite, Lamb and Rosemary pie. Is there anything better than a pie on a cold day? We don’t think so.

WHAT'S FOR DINNER?

This week we're combining easy everyday meals, with a little something special. All the dishes are really easy to prepare and cook yet we’ve included some recipes which are sure to impress the family, such as the Slow Cooked Pulled Lamb or ...

WHAT'S FOR DINNER?

This week’s menu is all about balance. We’ve paired the old with the new and combined saucy, rich, winter meals with some lighter alternatives. This menu involves a variety of meat cuts, so you can pick the meals that work for you. Our favo...
 

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