Lamb kebabs are always a crowd pleaser. For the most delicious results it's important that you start with the proper cut of ...

Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

Braising is a time-honored technique for cooking various cuts of meat. But if you're making these braising mistakes, your ...

Miller’s Meatcraft opened in Snug Cove this fall, with a steady stream of customers passing through its Village Square doors ...

Commodity markers – usually accompanied by a barcode and scale label – allow buyers to identify a cut of meat’s species, the ...

For many cooks, the only truly foolproof way of telling the doneness of your meat is by using a thermometer. With one, the ...

People who eat more processed red meat have a greater risk of developing cognitive decline and dementia than those who eat ...

Finder analysed the cost of an Australia Day barbecue in Woolworths and Coles and there wasn’t a huge difference in prices ...

It’s January, which for Griffith butcher Richard Odell means it’s time for the smoked hams to move over. It’s lamb cutlet season. Or lamb kebabs. “For the first time in a long time, I cooked eight of ...

When it comes to buying fresh meat, Australians often find themselves choosing between the convenience of supermarkets and ...