Food Information News

Carving roast beef doesn’t need to be stressful or messy - as long as you have a sharp knife, a carving fork, a chopping board and a well-rested roast, it’s actually very easy. Follow the simple steps below to achieve perfect...

Why do we tie roasts? Certain meat roasts are tied for 3 reasons: To make a roast aesthetically pleasing To keep stuffing inside a roast To make sure a roast cooks evenly Which string should you use You should use a medium...

In honour of our new range - Cedric Walter Hot Roast Pork - we thought we’d spread some basic pork education that every foodie should know. In this post, we’re going to go through the most popular cuts of pork and their ideal ...

What is jerky? Jerky is lean meat that has been trimmed of fat, cut into strips and then dried to prevent spoilage. The most popular jerky meat is beef - but pretty much any meat can be used, including fish, kangaroo, chicken, buf...

Buying and cooking a whole leg of lamb can feel a little intimidating - it’s such a large cut of meat, and it’s not the cheapest lamb cut available. So, do you choose bone-in or boneless? Shank on or off? Marinade or no marina...

Image credit: beefandlamb.com.au Preparation: 5 minutes | Cooking: 10 minutes | Serves:4 Ingredients 4 x 200g Porterhouse steaks 3 tbsp garlic infused olive oil 2 tbsp fresh rosemary, finely chopped 2 medium zucchini, sl...

There are two types of fat associated with cuts of beef (or lamb) - intramuscular fat and external fat. Intramuscular fat, or marbling, gives flavour and keeps the meat moist. External fat is found around the outside - if you li...

Why do you need iron? Red meat is one of the best sources of iron and zinc in the Australian diet. Australian Dietary Guidelines recommend that people eat 65 grams per day (or 130 grams every second day) of red meat to meet their ...