Welcome to Meateaters
March 28, 2010 – 10:01 am | 13 Comments

Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …

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There is more to pork than bacon, although that’s a great place to start.


Lamb chops, rack of lamb, roast lamb – my mouth is watering already.


Just because it’s big we here at Meateaters consider this the ‘grand daddy’ of the meat hierarchy.


Check in here for all the best recipes involving meat. Does not include meat hats!


News at home and around the world related to meat. We’ll give you the best, and the worst stories.

Home » Archive by Month

Article Archive for April 2011

Dry roasted lamb with Moroccan spices
April 27, 2011 – 9:44 pm | No Comment
Dry roasted lamb with Moroccan spices

This is a recipe I found and used for a post on “What meat to cook for Easter?”
It proved to be the most succulent and juicy lamb we had eaten for a long long time. …

Hungarian goulash – an adaption
April 18, 2011 – 8:48 pm | No Comment
Hungarian goulash – an adaption

The origins of goulash date back to Hungary over 1000 years ago and it could be considered an early foray into dehydrated food.
Hungarian shepherds, who often spent long days out in the fields with their …

Meat meals for Easter
April 16, 2011 – 3:43 pm | 6 Comments
Meat meals for Easter

Easter is a big event in the Christian calendar. It marks the end of Lent where traditonally people have fasted as one of a number of personal sacrifices. During Lent, if you are a devout …

Meat cuts
April 13, 2011 – 11:39 pm | No Comment
Meat cuts

If you ever wondered what part of the cattle a sirloin comes from, or contemplated the location of a scotch fillet, then the charts on the Meat Cuts page are for you.
There are some differences …

Meateaters.co.nz interview on RDU
April 12, 2011 – 10:35 am | 3 Comments
Meateaters.co.nz interview on RDU

A month or so back I was interviewed by Spanky (from RDU) on the subject of – you guessed it – meat.
Check out the interview below:

First cologne – now bacon lip balm
April 11, 2011 – 9:26 pm | 6 Comments
First cologne – now bacon lip balm

I reported earlier today about Fargginay’s Bacon cologne – of which I have some on order.
J&D’s (that stands for Justin and Dave) have a mission to make everything taste like bacon. They started with Bacon Salt® …

Bacōn – a new cologne with the essence of bacon
April 11, 2011 – 6:02 am | 8 Comments
Bacōn  – a new cologne with the essence of bacon

The latest news to hit the meat world in April is the release of a new fragrance from the house of Fargginay (say it fast).
At first I wondered if this was a cruel April Fools …

Lamb chops with lemon and mint, and potatoes
April 9, 2011 – 7:33 pm | No Comment
Lamb chops with lemon and mint, and potatoes

The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …

Sweet and sour balsamic glazed ribs
April 7, 2011 – 11:34 pm | One Comment
Sweet and sour balsamic glazed ribs

This site is looking like it has only pork on it’s mind. I make no excuses for that. And I make no excuses for featuring the work of the two wunder-kids at Animal Restaurant in …

Pork chops with braised red cabbage
April 3, 2011 – 8:14 pm | 2 Comments
Pork chops with braised red cabbage

There’s nothing quite like the smell of bacon frying. If I could I’d eat it every day. But I rarely cook pork of any kind. I think it’s because it often turns out tough and …