December 14, 2022

The Science of Fat and Flavour

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....
October 5, 2022

Riverine Beef on show in Vietnam

Recently, we were proud to support one of our key partners in Vietnam at a bespoke event held in Ho Chi Minh City, showcasing our internationally renowned Riverine beef brand. ...
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...
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