Many food lovers don’t realise how important some types of meat fat content is to flavour and aroma. Animal fat or lipids are what makes a cut of meat tasty, juicy and tender....
November 21, 2022
The Science of Sous Vide
Sous vide has been adopted in restaurants and home kitchens around the world as a way to cook meat to delicious perfection every time....
October 18, 2022
The Science of Perfect Pulled Meat
Being able to transform a piece of meat into juicy, shredded perfection doesn’t require any fancy equipment, just a little know-how....
September 16, 2022
The Science of Resting Meat
You have probably heard that you should rest cooked meat before serving but why is it so important?...
September 16, 2022
The Science of “Caramelising” Meat
Keen home cooks and BBQ lovers are probably familiar with the idea of “caramelising” meat. Perhaps you may have even heard the term, “Maillard reaction”. But what exactly do these phrases mean, and why are they so importan...
February 7, 2019
Beef and Kale Salad Bowl
Preparation: 10 minutes | Cooking: 15 minutes | Serves: 4
This recipe is healthy, vibrant and perfect for a summer’s lunch or dinner. The recipe is also very adaptable - you can substitute the rump for sirloin, flank or flat iro...
February 7, 2019
How to Cook Steak in the Oven
What you need:
Steak
Salt
Pepper
Oven-proof fry pan (ideally cast iron)
Prepare the Steak
The first thing you need to do is preheat your oven to around 230° C. Yep - you need a very hot oven to cook the perfect steak...
February 7, 2019
Bone-in vs Bone-out Steak – Here’s What You Need to Know
Bone-in vs bone-out is a much-debated topic amongst meat-lovers. Bone-in lovers are certain that having the bone in creates better flavour (due to flavour from the bone marrow, which transfers to the meat) whereas bone-out lovers ...
