#2 – Skirt steak stir-fry
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 …
Tag: Beef
Skirt Steak: 5 Different Ways: #1 – Skirt Steak Sandwiches with Garlic/Basil Mayo and Caramelized Onions
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 …
Beef Wellington #3
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 …
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 …
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 …
Black and blushing beef fillet
Firstly my apologies for inactivity on Meateaters. I have had a month away from work looking after my boys which, if they were a bit older, would ordinarily mean that I could dedicate time to …
Meat and Wool “Steak of Origin” – 2010
Who won the best steak in New Zealand Steak of Origin competition? Revealed today on the Beef and Lamb website the top award went to Whangarei sisters Kathy Child and Yvonne Hill. The sisters beat …
Welcome to Meateaters
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 …
Slow cooked steak in red wine with gremolata dumplings
My friend Johanna alerted me to this recipe that she first heard about on Radio NZ. She has made it several times over the last year and assures me that it’s a great dish. Mark …