Grilling our whole boneless chicken on the BBQ is one of the most flavourful and convenient ways to enjoy it. Especially in the warmer months. 1 x Free Range...
We are very passionate about our Coastal Lamb range because it is lamb you can feel ‘good’ about eating. Fresh Water, Fertile Soils, and Healthy Habitat is what gives Coastal...
TIP: Trimming the ham cold ensures you won’t pull the fat off when you take off the skin. If you don’t like orange flavour, 1 cup of pineapple juice can...
First things first ensure the duck breasts are at a room temperature. Season the duck breasts with salt and pepper, the salt will help to extract the water out of...
There’s nothing like a good meatball—they’re a must-have in pasta, and a meatball sub with melted provolone just hits the spot. However, it can be challenging to find a good...
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...
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...
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...
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...
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...
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...
Slow-braised lamb shoulder is always a winner and so versatile. The rich flavours of soy and kecap manis make these sliders addictive. Need lamb shoulder? Shop here INGREDIENTS - 2 tbs...
A great steak is a real treat. Doesn’t have to be a huge doorstop of meat. Needs no adornment, barring salt and pepper. You don’t even have to spend a...
Before moving onto 'How to Salt Meat', one of our favourite cook books here at Neat Meat is 'SALT FAT ACID HEAT'. You may have seen Samin Nosrat on her...
