Just because it’s big we here at Meateaters consider this the ‘grand daddy’ of the meat hierarchy.
I love the bold flavors and contrasting temperatures featured in this recipe. If you are looking to impress your guests at a late summer cookout–this is your calling card. The juicy, hot steak served alongside …
This quick and simple recipe makes for a great weeknight meal. I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process. Of course, you can always …
I’m a regular visitor to The Art of Manliness – a very successful blog for men headquartered in the US of A. Every so often they have articles about meat. The last one I published …
Thrash is a regular visitor to these pages, and from what I can gather, a regular eater of meat. He’s allowed me to reproduce his recipe for Beef Wellington. Thanks Thrash and please keep those …
With the Bakel’s Supreme Pie Award announced tomorrow last night I figured I’d have a go at making a pie myself. How difficult could it be? Well, as it turned out it’s not difficult – …
I seem to be working my way slowly, and unintentionally, through Leanne Kitchen’s book The Butcher. Tonight I cooked a meal which my other half declared the best meal I had ever cooked, and one …
There seem to be many different ways of cooking a Beef Wellington – some use pate around the beef; some use a paste-like mixture of mushroom and herbs with bacon or parma ham wrapped around …
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 …
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 …
This is hardly fine dining but I do admit to enjoying mince on toast every now and then. My mother supplied this recipe to my children who claim “It’s the best mince EVER!” So I’m …
