I’m a big fan of Al Brown’s recipes. This one is exceptional and comes from his latest book ‘Stoked‘. I recommend you buy it, especially if you love cooking meat.
I first tried porchetta at my …

This stunning looking (and tasting) dish comes from my colleague Frej. He’s from Denmark and this dish is a common pub meal around Christmas time. I reckon you don’t need to wait until Christmas to …

Mighty Ape have bacon lollipops for sale – the perfect Christmas stocking filler for the meat eater who likes to snack on sweets.
Apparently -
They’re swirly and sweet! They taste like cured meat!
Generous 10cm diameter, bacon-flavored lollipop goes …

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 …

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 …

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 …

It should be obvious to regular readers of this website that I love a good pork rib. After years of looking I found one which I believe ticks all the right boxes. You can see …

The folk here at Meateaters (actually there’s only me here) are never shy to promote a product that is sure to make your meat eating experience an enjoyable one.
The folk at Glass Eye Creek have …

Here’s a recipe submitted by regular Meateater Thrash Cardiom.
Heat your oven to 230C. Make sure it is up to heat!
If the skin isn’t scored enough, lay the pork flat, skin side up. Get a very …

I received a beautiful book for a significant birthday back in September. Rôtis: Roasts for everyday of the week by Stéphane Reynaud. The photography by Frédéric Lucano is sumptuous and mouth watering.
Monday is roast beef; …