meat

  • Knife Tips From a Champion Butcher

    Paul Suleyman has been a butcher for 35 years: if he was on a quiz show, meat and knives would be his special subjects. The South Australian was the winner of this year’s Meatstock Melbourne Butcher Wars (basically, a live butchering showdown before a captivated audience), so he also...
  • Meat – There’s An App For That.

    In and around my home I currently have 36 devices ranging from cameras, sensors and lights that use Wi-Fi to keep me up to date with what’s happening. In fact, in the so-called “Internet of Things” I’ve gone all out. Now even the humble BBQ can’t escape the emerging...
  • Where there is smoke, there is flavour!

    Smoking food is the best kind of smoking. Smoking meat requires a large outdoor appliance, a beard and hours of time. Adding a smokey flavour to… anything though doesn’t need to be complicated. Enter the Breville Smoking Gun, a very simple way to add that smokey flavour to any...
  • A Microwave for the man-cave: Frozen Meat pies ready to eat in 7 minutes

    So here’s the problem – you’re hungry, there’s frozen meat pies in the freezer, but you don’t want to wait the 35 mins it takes to cook them nice and warm and crispy golden brown.  And over my dead body are we zapping it in the microwave.  Until now....
  • An event for music and meat

    We can’t tell if we are dreaming or if this is actually happening. In the vegan, organic, non GMO, hormone free, free range world that we live in you would think this sort of event is to never exist. Introducing, Meatstock. An event focused on bringing people together to...
  • Man discovers new steak: The Vegas Strip

    Did you think you had tried every cut of steak possible off our good friend cow? Think again, because beef expert Tony Mata believes he has found possibly the final cut of steak ever – the Vegas Strip....
  • Who wants to eat a test tube hamburger?

    It’s a scary thought, but science is on the verge of creating the world’s first test tube hamburger, using meat grown in a lab rather than the back of a cow. Who wants one?...
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