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Our Latest Special Offer:. ON THE BUTCHER'S BLOCK THIS August:. 4395 800g - 1 kg. 1st Class Lamb is NZ's premium free range lamb. Raised and processed primarily for the export market it is sort after and supplied to high-end restaurants throughout NZ. It is aged for ultimate flavour and tenderness. Each pack contains 2 trimmed racks, approximately 18 bones in total. We rate all our meat, so you know what you’re buying, and how best to cook it. Read about the 6 Star Rating System here. Go to the Butchery.

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The Neat Meat Company | Neat Meat | neatmeat.com Reviews
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Our Latest Special Offer:. ON THE BUTCHER'S BLOCK THIS August:. 4395 800g - 1 kg. 1st Class Lamb is NZ's premium free range lamb. Raised and processed primarily for the export market it is sort after and supplied to high-end restaurants throughout NZ. It is aged for ultimate flavour and tenderness. Each pack contains 2 trimmed racks, approximately 18 bones in total. We rate all our meat, so you know what you’re buying, and how best to cook it. Read about the 6 Star Rating System here. Go to the Butchery.
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1 1st class
2 frenched rack
3 neat meat
4 6 star system
5 beef
6 harmony' freerange pork
7 first class lamb
8 rubs and spices
9 sauces and marinades
10 oils and vinegars
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1st class,frenched rack,neat meat,6 star system,beef,harmony' freerange pork,first class lamb,rubs and spices,sauces and marinades,oils and vinegars,simon gault,exotics,pasta,in the pantry,grilled a,serves 2,you need,1 celeriac,1 large parsnip,about us
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The Neat Meat Company | Neat Meat | neatmeat.com Reviews

https://neatmeat.com

Our Latest Special Offer:. ON THE BUTCHER'S BLOCK THIS August:. 4395 800g - 1 kg. 1st Class Lamb is NZ's premium free range lamb. Raised and processed primarily for the export market it is sort after and supplied to high-end restaurants throughout NZ. It is aged for ultimate flavour and tenderness. Each pack contains 2 trimmed racks, approximately 18 bones in total. We rate all our meat, so you know what you’re buying, and how best to cook it. Read about the 6 Star Rating System here. Go to the Butchery.

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Welcome: You have (0) item(s) in your. 4395 800g - 1 kg. Savannah Angus Eye Fillet Portions. Angus Pure Eye Fillet. Angus Pure Eye Fillet Portions. Savannah Standing rib roast. Angus Pure Scotch - whole. Angus Pure Scotch roast. Angus Pure Scotch Portions. Wakanui G F Full Scotch. Wakanui G F Scotch - Roast. Wakanui G F Scotch Portions. Firstlight Wagyu Scotch Portion. Angus Pure Sirloin whole. Angus Pure Sirloin Roast. Angus Pure Sirloin Portions. Wakanui Grain Finished Sirloin - whole.

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1

The Neat Meat Company | Recipes & Techniques

http://www.neatmeat.com/recipes.aspx

Tying and Rolling techniques. Honey Mustard Beef Stir Fry. Angus Pure Eye Fillet with Cipolline Onions and Artichoke topped with Truffle Mushrooms Mascarpone. Braised Beef Short Ribs. Rotisserie Leg of Lamb with Roasted Vegetables and a Chocolate Balsamic Jus. Roasted Lamb Fillet in Parma Ham with Armagnac and Prune Jus, Braised Lettuce and Peas. Pork belly and Puy Lentils. Thai Caramelised Pork Salad. Honey Mustard Beef Stir Fry. From Donna Hay's 'Simple Essentials' beef, lamb pork cookbook. From Donna ...

2

6 Star System

http://www.neatmeat.com/guide-to-meat/6-Star-System.aspx

THE NEAT MEAT SIX-STAR SYSTEM. The Neat Meat Six-Star System has been devised to help consumers make discerning choices as to which meat is most appropriate for the meal and occasion. Our rating system is based on the special characteristics of quality beef, from pasture to plate. It takes into account the nature of the breed, the farming process used, feeding process, how the animal is slaughtered and prepared, trimming and aging factors. Neat Meat Angus Grass-Fed: AngusPure: Angus beef 100% grass-fed a...

3

The Neat Meat Company | Chef Series

http://www.neatmeat.com/chef-series.aspx

Raukumara Red Venison adventure. Neat Meat and GBS - Vol 1. Sitefinity ASP.NET CMS.

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The Neat Meat Company | Recipes & Techniques

http://www.neatmeat.com/recipes/categories/traditional-meat-recipes.aspx

Tying and Rolling techniques. Grilled Angus Pure eye fillet with bordelaise sauce. Peppered Angus Pure Eye Fillet with Sweet Roast Shallots and Brandy Cream Sauce. Roast Beef - Standing Rib Roast. Mediterranean Lamb with Lowry Peaks Damson and Plum Spiced Sauce. New Cumberland Lamb Shanks. Roast Venison with Quince and Red Wine Sauce. Venison Steaks with Damson Sauce. Grilled Angus Pure eye fillet with bordelaise sauce. Grilled Angus Pure Eye Fillet with Bordelaise Sauce. 1 small onion diced. From Donna ...

5

Specialist Cuts

http://www.neatmeat.com/guide-to-meat/Specialist-Cuts.aspx

At Neat Meat, and as can be seen on our website, we offer an extensive range of cuts from Beef , Lamb, Pork and Venison. We supply these cuts to some of the finest restaurants in Auckland and throughout the country. You can now purchase these exact restaurant quality cuts either from our website or come into our shop at 47 The Strand, Parnell, Auckland. Please see below for a full description of the main cuts for Beef, Lamb and Pork. Sitefinity ASP.NET CMS.

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Welcome: You have (0) item(s) in your. All Rubs and Spices. A very versatile, herb salt which enhances the flavour of all meat types, chicken and seafood. A delicious, tasty alternative to standard salt. Simply sprinkle generously over food before cooking. It can also be used as a seasoning for burger patties, gravies and casseroles. Sous Chef herb salt comes highly recommended by Simon Gault. Nourish Cookbook - Simon Gault. The best cooking technique for Eye Fillet Steak. BBQ Packs and Hampers.

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food Archives - NZ Muse

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July 7, 2016. Review: Me Ne Frego. Oh Italy, how I miss thee. I was stoked as to discover Divino Bistro a little while ago, a surprisingly great Italian eatery on the border of Parnell and the CBD. Only problem is it serves a certain market, I suppose, and isn’t open on weekends. But I now have another goodie to add to the list, one that IS open every day and with a bit more atmosphere. Gallingly, it’s just around the corner from where I used to live a few years ago! The seafood spaghetti was solid, thou...

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Youth Leagues / Competitions | Football Fix

http://footballfix.co.nz/youth-leagues-competitions

Fixtures & Results. Junior & Youth Coaching. Youth Leagues / Competitions. Albany 5-A-side Centre, North Shore. Auckland Grammar School, Mt Eden. Bill McKinlay Park, Panmure. College Rifles, Remuera. Greenhithe, North Shore. Michaels Ave, Ellerslie. Seddon Fields, Western Springs. St Peter’s College, Newmarket. QBE, North Shore. Youth Leagues / Competitions. Youth Leagues / Competitions. Albany, North Shore. 8211; 5-A-Side Tue, Wed and Thur (5-14th Grade). Greenhithe, North Shore. The cost breakdown is a...

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Jobs | Football Fix

http://footballfix.co.nz/jobs

Fixtures & Results. Junior & Youth Coaching. Youth Leagues / Competitions. Albany 5-A-side Centre, North Shore. Auckland Grammar School, Mt Eden. Bill McKinlay Park, Panmure. College Rifles, Remuera. Greenhithe, North Shore. Michaels Ave, Ellerslie. Seddon Fields, Western Springs. St Peter’s College, Newmarket. QBE, North Shore. Our coaching academy is based at our Albany 5 a side centre. For more information please contact Marc at: marc@footballfix.co.nz. To us, you’re not just a referee you’re a Match ...

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View Category

http://shop.neatmeat.com/Lamb-C4.aspx

Welcome: You have (0) item(s) in your. 4395 800g - 1 kg. 1st Class Frenched Rack. 1st Class Boneless lamb leg. SILERE alpine origin merino Oyster Shoulder. SILERE alpine origin merino Rump. SILERE alpine origin merino Spare ribs. 4395 800g - 1 kg. This price includes GST. The best cooking technique for Eye Fillet Steak. BBQ Packs and Hampers.

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Should I eat kebabs in Perm, Russia?

http://www.meateaters.co.nz/featured/do-not-eat-kebabs-in-perm-russia

March 28, 2010 – 10:01 am 12 Comments. Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …. Read the full story ». Do not eat kebabs in Perm, Russia. On November 17, 2009 – 9:23 pm. A story forwarded to me from Phil recounts the danger of eating kebabs in Perm, Russia. The story comes from this website. Yep, you read it right. But wait, there’s more…. This is a Gravat...

meateaters.co.nz meateaters.co.nz

Can I take good photos of meat?

http://www.meateaters.co.nz/featured/meat-artists-on-flickr

March 28, 2010 – 10:01 am 12 Comments. Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …. Read the full story ». Meat artists on Flickr. On September 11, 2009 – 9:27 pm. Thanks Steph for sending this Flickr. Link through to me. 8216; images. Surreal and yet hauntingly beautiful. Take a look at the group here. Click here to cancel reply ». You can use these tags:.

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What are the different meat cuts of beef, lamb and pork

http://www.meateaters.co.nz/meat-cuts

Raquo; Meat cuts. If you ever wondered what part of the cattle a sirloin comes from, or contemplated the location of a scotch fillet, then these charts are for you. There are some differences between how we classify cuts of meat in New Zealand and Australia with how they do it in the USA, but largely they match up. If in doubt ask your neighbourhood butcher – they should be able to help. I’ve included charts for beef, lamb and pork. Click on the image to download a PDF. Al Brown – chef.

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Recipes

http://www.meateaters.co.nz/recipes

You’ll find a link on this page to all the recipes by type of meat. For recipes using beef click here. For recipes using lamb click here. For recipes using pork click here. Al Brown – chef. City Market – Wellington NZ. Green Meadows Beef, Taranaki. My Butcher – Online Butcher. Organic Beef, Kaikohe. Organic Meats, Fiordland. The Bay Area Meat CSA – San Francisco. Verkerks Smallgoods, Christchurch. Vic's Meat – Australia. Waipuna Farm Fresh beef and lamb. Divorce attorney virginia beach.

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Rump steak with beetroot salsa and kumara mash

http://www.meateaters.co.nz/beef/rump-steak-on-parsnip-and-kumara-mash-with-beetroot-salsa

March 28, 2010 – 10:01 am 12 Comments. Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …. Read the full story ». Rump steak on parsnip and kumara mash with beetroot salsa. On May 7, 2013 – 5:24 pm. This is an adaption of a marvellous Peter Gordon recipe from his great book Everyday. Rump steaks, about 140g per person. Salt and black pepper. 1/2 teaspoon cumin seeds.

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The Neat Meat Company | Neat Meat

Our Latest Special Offer:. ON THE BUTCHER'S BLOCK THIS August:. 4395 800g - 1 kg. 1st Class Lamb is NZ's premium free range lamb. Raised and processed primarily for the export market it is sort after and supplied to high-end restaurants throughout NZ. It is aged for ultimate flavour and tenderness. Each pack contains 2 trimmed racks, approximately 18 bones in total. We rate all our meat, so you know what you’re buying, and how best to cook it. Read about the 6 Star Rating System here. Go to the Butchery.

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