This flavorful steak comes from the front of the animal and is normally used as a braising steak. Ask your butcher to cut the chuck for you

There are many ways of serving Steak a la Tartare, Steak tartar or Steak à l'Americain.

Poke is traditionally a Hawaiian style fish salad. Many cuisines have adapted this for their palates. I know it is not MEAT, but this needs a mention as all meat lovers will find game fish a great change for the palate. I use anything from Yellowfin Tuna, Yellowtail (Hamachi) or Dorado (Mahi Mahi). Swordfish can also work well. For the poke you will need the following; Recipe: 1 cup 5mm cubed fresh game fish 1 tbs light soy sauce 1 tbs Japanese furikaki spice (recipe to follo

Dry aging is a process suitable for whole meat cuts, that are still on the bone. There are three very important factors that you must keep in mind to be able to dry age successfully. Correct temperature The aging temperature is the most important factor, your fridge or room should be between 1 C and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil. Correct humidity The ideal humidity

This is one of my favourite things to work with and to cook. Make sure that you understand that I use sheep’s tails, not lamb tails.