Wellington restaurant, Boulcott Street Bistro, has been serving great food and arguably the best steak in town for almost 25 years.
The philosophy at King Country Angus stud Storth Oaks is straightforward: Tim and Kelly Brittain’s goal is to improve the profitability of their customers.
AngusPure ambassador Jess Pryles recommends that you use a good quality dutch processed cocoa – it will be darker in colour and richer in flavour.
Beef up your weeknight menu with this hearty casserole. Perfect for cold winter nights.
Over a balmy February weekend, the Auckland showgrounds were packed with thousands of interesting carnivore characters, who provided as much to feast your eyes on as the varieties of meat on offer.
It is with pleasure we can now announce that Kim Lowe will be joining the AngusPure team in early February 2017.
Hailed as the ultimate way to cook a perfect medium-rare steak every time, it’s easy to learn how to cook the Reverse Sear method - AngusPure Ambassador Jess Pryles tells us how...
AngusPure ambassador Jess Pryles visits Atahua Angus stud, near Feilding in the lower North Island.
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.