POV: you realise Bolognese doesn’t have to wait until dinner. Breakfast Bolognese is officially on the menu. Beef mince + rich tomatoey Bolognese + eggs + crispy toast = one seriously good breakfast. Would you try it? Scroll on for the recipe or grab the link 👇 . . . . . . Recipe: Heat a

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Think takeaway vibes without the delivery guy. Seared New Zealand lamb rump, creamy coconut curry sauce, fresh greens and a handful of crunchy cashews to finish. Scroll for the recipe 👇 . . . . . . Recipe: Heat olive oil in a frying pan and sear the lamb rump for 3-4 minutes on each side un

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Meal prep, but make it actually exciting. Cook once, and you’ve got seriously good fuel ready to go for the week. Easy to portion up, easy to reheat and, most importantly, actually something you’ll WANT to eat again tomorrow. Because future-you deserves better than a sad desk lunch. Add this one

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Confession time… We absolutely did not work hard enough for this dinner. Lamb. Pesto. Pasta. Toss. Done. And yet somehow it looks like we’ve been slaving away in the kitchen all afternoon. Scroll on for the full recipe or tap in the comments 👇 . . . . . . Recipe: Cook pasta according to

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Let's talk about zinc for a second... It's one of those minerals that quietly does a lot: immune function, energy, skin, tissue repair; and most of us don't think about it until we're low. New Zealand beef happens to be a rich natural source that's easy to get in without overthinking it. She's a

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A five-year-old just asked the toughest burger question ever... Beef or lamb? Good luck, Chetan.

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We haven't stopped thinking about this bowl. Nothing here is complicated, but every layer brings a new level to the meal. Sweet, savoury, creamy, fresh... every spoonful has something going on. Scroll for the recipe 👇 . . . . . . Recipe: Place the coconut milk, sesame oil, soy sauce, red cu

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Your new favourite air fryer idea just dropped. Perfect for sharing... or keeping all to yourself. Juicy beef meatballs, put them on a skewer, cook them in the air fryer and serve them with burger sauce. Scroll for the recipe 👇 . . . . . . Recipe: Soak bamboo skewers for half an hour. In a

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A five-year-old just asked the toughest burger question ever... Beef or lamb? Good luck, Chetan!

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Protein isn't just a gym thing and that's one of the biggest myths out there. Yes, it helps build and repair muscle if you're active. But it's also important for growing kids and teens, supports mum and baby during pregnancy and breastfeeding, and helps older adults stay strong, mobile and indepen

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Dialling in to Chetan's burger hotline... Fast food... but make it homemade. Can you really make a great burger in 15 minutes? Would you try this?

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We refuse to believe anyone could say no to this. Creamy mash. Homemade meatballs. Plenty of sauce. Best of all, it's on the table in under an hour. Need we say more? Scroll for the recipe 👇 . . . . . . Recipe: Preheat the oven to 200°C fan bake and line a baking tray with baking paper.

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Cancel the takeaway. Curry night is happening at home. A rich Massaman curry, fluffy rice and New Zealand beef that's cooked until it’s practically melting into that incredible sauce. Scroll for the recipe 👇 . . . . . . Recipe: Preheat the oven to 170°C. Toss the beef in the Massaman curry

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Skip the steakhouse. You've got this. Our ambassador chef James Bratton pairs juicy New Zealand scotch fillet with a silky green peppercorn sauce that's super easy to make. Add broccolini and garlicky spinach and you've got steak night sorted. Scroll for the recipe 👇 . . . . . . Recipe: He

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Gravy beef deserves way more attention. Livi's breaking down five reasons this underrated cut should be on your shopping list. It's affordable, packed with flavour, and becomes fork-tender with a little patience. Perfection for chilly winter nights! Did any of these surprise you?

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Your burger shouldn't need reconstructive surgery. It's a good thing the Burger Hotline with Chef Chetan is open. What's your biggest burger fail?

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That vacuum-pack pop when you open your meat? Totally normal. Our friend, top butcher Riki Kerekere explains the science in under a minute so you can get on with the good part... cooking and eating it!

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What’s the difference between a foreshank and a hindshank? And why should lamb shanks be on your winter menu? Welcome to What the Cut! where we break down the beef and lamb cuts you see at the counter, with tips from the experts who know them best. Butcher Corey White shows us what to look for wh

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Dialling in to Chetan's burger hotline... Fast food... but make it homemade. Can you really make a great burger in 15 minutes? Would you try this?

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Beef and Lamb New Zealand