The Sizzle

The Sizzle

The Sizzle

  • The wonderful world of Wagyu

    The term ‘wagyu’ is used in the culinary world in several ways, but most often as the benchmark for the finest meat of all.   The term is also used in a metaphorical sense to describe the high level of quality of another product, for example New Zealand King Salmon is often called ‘the wagyu of the sea’.   To help understand the complex world of wagyu, we’ve come up with a Wagyu 101 and, if you’re up for the challenge, we’ll give you a step-by-step guide so you can cook your own wagyu steak to perfection.     What...

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  • Neat Meat's Short Guide to Bacon

    There is nothing that smells like ‘welcome home’ than the waft of sizzling bacon through the house… so we say ‘nau mai haere mai’, welcome to family and friends returning home to Aotearoa.   The beautiful thing about bacon is that it gives a subtle smoky flavour to both savoury and sweet dishes. Bacon loves maple, being crumbled on salads, in sandwiches and beside bananas. The BLT (Bacon Lettuce Tomato) sandwich is a classic, as is the bacon and egg pie. Bacon is also friends with chicken, bringing a salty hit to Italian dishes and there’s nothing like a rasher...

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  • The five best friends a steak can have

    While a perfectly cooked and rested steak is alone a beautiful thing, it doesn’t take much to elevate it to a new level of deliciousness with the simple addition of a ready-made condiment. Here are our five favourite condiments to pimp your steak.  Mandys Horseradish Sauce There’s good reason why horseradish and steak is a marriage made in heaven – the tangy, spicy horseradish foils the buttery mouthfeel of a steak – no wonder it’s also an essential element of steak tartare. Famous for its hot, piquant bite, Mandys Horseradish will wake up your palate and your senses. We...

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  • Harmony. Making a difference

      You might be someone who simply appreciates top quality meat or someone who is looking to live more sustainably and make better food choices. You may be considering eating ‘less but better’ meat. Harmony is for you.   The beginning Since its inception Neat Meat has invested in farmers who take care of their land and their animals, in organics, and in technology to create packaging and processing with the highest environmental credentials. The business has been the driver of a movement where food became central to the conversation about Kiwi culture, and where quality and providence were non-negotiable....

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  • Free Range v Free-Farmed: Why should I care?

    Free-range. Free-farmed. Subtle name variations, huge differences   Like us, you’ve probably stood in the butchery section of the supermarket or even in your local butchery and been bombarded with packaging boasting terms like Free Range, Free Farmed, Pasture-Promise, Grass-Fed, Cage-Free and Sustainably Produced. So what’s the difference and does it matter? The answer is most definitely yes.   In New Zealand, 20% of pigs are free-farmed, while only 1% of pigs are raised free-range. Harmony likes being the 1% - farming to the highest ethical standards and with care and love for the environment and the animals.   A...

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  • Crispy chicken skin (it’s the best part!)

    Thank goodness it’s not rocket science getting the skin on your chook gorgeously crispy. Follow these steps and you’re likely to succeed.   The 5 tips!   1. If your chicken doesn’t have skin, it won’t be crispy. Rookie mistake. So make sure your chicken has skin.   2. Pat the chicken dry with a paper towel. Damp does not make crispy.   3. Straighten out and stretch the skin if it’s a bit wrinkly from being packaged. Season.   4. Frying chicken in a pan on the stove is the best way to get skin crispy. Make sure the...

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