Why Australians tend to prefer Australian beef and Americans tend to prefer American, explained through grass-fed versus grain-fed flavour differences, different grading philosophies, and a chocolate analogy that makes the whole thing click.
Read More: Why Australians Prefer Australian Beef (and Americans Prefer American) — And It's Not About Which Is Better
Why finding a genuinely basic, plain pork sausage in Hong Kong has taken years and still isn't fully solved, from price to over-flavouring to a failed attempt at making them myself.
Read More: Why I Still Can't Find a Decent Basic Sausage in Hong Kong
Meat cut names change depending on where you learned to cook — but the muscle underneath doesn't. A look at scotch fillet vs ribeye, tenderloin vs eye fillet, and why describing what you want beats memorising terminology.
Read More: Same Cut, Different Country — Why Meat Names Don't Always TranslateStraight answers to the questions people actually ask about buying, storing, prepping and cooking meat and seafood.
Can you refreeze meat?Storage & Shelf Life
Safe thawing methodsPrep & Handling
Is my meat cooked - without cutting it?Cooking Basics
Does Vacuum-Sealed Meat Last Longer? Storage & Shelf Life
How freezing affects cooked meatStorage & Shelf Life
Should meat be at room temperature?Prep & Handling
Why is my meat always overcooked?Cooking BasicsShould you trim fat before cooking?Prep & HandlingDoes cutting against the grain matter?Cooking BasicsWhy a sharp knife matters.Prep & HandlingWhy meat sticks to the panCooking BasicsHow to know when seafood is cookedCooking BasicsHow long does cooked chicken last?Storage & Shelf LifeKeeping meat warm without it drying outPrep & HandlingWhy mince stews instead of browning?Cooking BasicsIs pink chicken undercooked?Cooking Basics
Does searing meat lock in the juices?Cooking BasicsDoes it matter which oil you use?Prep & HandlingMeat dries out on the BBQ?Cooking BasicsWhere to store meat in the fridge?Storage & Shelf LifeWhat is a marinade, sauce and a jus?Prep & HandlingHow much meat should I eat?Prep & HandlingDoes expensive mean better flavour?Cooking BasicsWhy curry is better the next dayCooking BasicsHow to know if meat is fresh?Prep & HandlingHow to know if seafood is freshStorage & Shelf LifeSometimes cheaper is betterCooking BasicsWhy does lamb taste different to beef?Cooking BasicsAll fat is NOT the samePrep & Handling
Can't find the right cut on our website?Prep & HandlingHow long does cooked lamb last?Storage & Shelf LifeHow long does raw seafood last?Storage & Shelf LifeHow long does raw meat last?Storage & Shelf LifeUsing different chopping boardsPrep & HandlingWashing raw meat before cooking?Prep & HandlingDoes where meat comes from matter?Prep & HandlingResting meat after cookingCooking BasicsWhen should you season meat?Cooking BasicsWhy does meat curl up in the pan?Cooking BasicsWhy are sausages so hard to cook right?Cooking BasicsGot a question you'd like answered? Send it to us on WhatsApp and it might become next week's article.
Practical recipes built around the cuts we sell, with the reasons behind each step. Browse by protein or ingredients
Beef: Ribeye stir-fry with black pepper Beef
Lamb: Slow roasted shoulderLamb
Pork: BBQ US babyback ribsPork
Chicken: Lemon herbChicken
Seafood: Garlic butter scampiSeafoodBeef: Grilled whole tenderloinBeefLamb: Herb crusted rackLambPork: Hard shell tacosPorkChicken: Garlic parmesan tendersChickenSeafood: Red snapper tacosSeafood
Game: Kangaroo filletGameBeef: Thai beef salad with rumpBeefLamb: HK style shoulder curryLamb
Deli: Eggs benedictDeliChicken: Whole with honey and soyChickenSeafood: Fisherman's basket in air fryerSeafoodBeef: Pan-seared sirloinBeefDeli: Toad in the holeDeliGot a recipe request? Send it to us on WhatsApp and it might become a future recipe.
