They’re small mini pillows of the most incredibly rich beefy flavour and soft gelatinous seams. If you like barbecue brisket, you’re going to love the smoked AngusPure beef cheeks.
AngusPure is pleased to announce our new export brand, AngusPure Special Reserve.
If you’re into the whole noble ideal of nose-to-tail eating, which is using as much of the animal as possible, then you should be a jerky fan.
Australian Jess Pryles' first taste of low-and-slow Texas-style barbecue was "a religious experience".
Oz pitmaster Wes (Hillbilly) Griffiths is coming to Auckland to run demos at upcoming barbecue festival, Meatstock. He chews the fat here with Suzanne Dale from Bite.
Tim Brittain was interviewed by Mark Leishman recently for 'Point of View' a weekly segment for Sky Television's Country TV.
In this second video from official ambassador Jess Pryles, she talks of the traceability and quality of AngusPure beef...
Meet the beef ribs you can smoke to perfection in just three hours... A recipe by Hardcore Carnivore Jess Pryles.
Wolfgang Puck, the chef behind London’s coolest new steakhouse 'Cut' gives his guide to all things bovine...