New Zealand lamb is some of the best in the world and Kiwis love it! But lamb can be expensive, so it’s important to know which type of cut of meat you have to ensure you get the best out of your meat. The tenderest cuts of lamb are ideal for fast cooking, while the … Read more
Do you ever feel tired or lethargic, seem irritable or grumpy, suffer frequent infections, feel the cold, tire easily when exercising or have difficulty concentrating? It may surprise you these common symptoms are often caused by iron deficiency; easily avoided by eating more iron-rich foods. At Meat Direct we know how good beef, lamb and … Read more
We love stirfries in our house because they are quick, nutritious and delicious. A stirfry is also a great opportunity to use up vegetables that have been sitting in the fridge. Adding a little bit of meat makes the dish go a long way, so it becomes an economical meal. All meats can be used … Read more
The easy answer to the question “which steak is best?” is – it depends! Basically, it comes down to personal preference as to the type of steak you enjoy most, whether it be a cut with a more robust flavour or a cut that is more tender. The four main cuts for beef steak are: … Read more
Beef has so many cuts and it can be used to create all sorts of delicious meals. But it’s good to know which cut is best for which types of dish. Here’s a quick guide to cuts of beef courtesy of Beef + Lamb New Zealand: Fast cooking cuts – fillet steaks, scotch fillet steaks, … Read more
Meat can sometimes be the most costly ingredient in a meal. So it’s important to make the most of every piece, just as our chef clients do to create delicious dishes for the customers in their restaurants. There’s always some loss as meat does tend to shrink naturally through cooking. Check out these easy tips … Read more
Many people say the Bluff oyster is the finest in the world. Oyster lovers get very excited about the start of the Bluff oyster season and are salivating for their first Bluff oyster. The season starts on the first of March and continues until about August each year. The famous Bluff oysters are grown slowly … Read more
Prep time: 20 mins | Cook: 10 mins | Serves 4 | Excellent source of iron Beautiful spices and creamy feta combine to make this recipe simply delicious. Ingredients Lamb 3 quality lamb rumps with any silver skin trimmed off. Spice mix 1½ tsp paprika ¼ tsp ground cumin Good pinch cayenne pepper Tomato & … Read more
We’ve all probably got our own favourite recipe for turkey stuffing or use mum’s one! My mum’s recipe was traditional, with fresh white breadcrumbs, sautéed onions, and herbs. Today, there are loads more options or additions we can add to a traditional stuffing for variety. Each year we like to try a different combination. Here … Read more
We all love summer, but in the summer heat we need to be extra vigilant with our meat food safety. There are safe and unsafe ways to thaw frozen, and treat cooked meat, fish and poultry. Here are a few meat food safety tips. When you are thawing: The best way to maintain the quality … Read more