This barbeque recipe uses indirect heat to cook the meat slowly. The red wine and apple syrup spray gives the meat a lovely tart yet sweet outer crust which contrasts well with the succulent meat when sliced.
The AngusPure guide to cooking great steak
Sam Horrocks - Hunterville
Over the past 15 years, people have become convinced of the superiority of the AngusPure brand.
A Cut Above, cooking with AngusPure has won at the Gourmand World Cookbook awards 2015.
The book has been judged the world's best meat cookbook for 2015.
Carpaccio is the name of an Italian dish, made with either raw meat or fish which has been sliced or pounded very thinly and served drizzled with olive oil and parmesan shavings. This recipe differs from the traditional one as it uses shitake powder.
Fillet Steak with Gorgonzola - Recipe from 'A Cut Above, Cooking with AngusPure'
Reviewed by Sarah Ivey
An Angus sirloin from the farm of Forbes and Angus Cameron in Ashhurst has been judged the nation’s most tender and tasty steak at the Beef + Lamb New Zealand Steak of Origin Grand Final for 2015.
Pushing AngusPure out in front of more consumers is crucial for the continued expansion of the AngusPure brand.