Heritage Meat

23/10/2026

🥩 CUT OF THE WEEK - Heritage Reserve Beef Short Ribs

This is a stunner. Rich, deep flavour enhanced by cooking on the bone, thick and meaty, and one of the most versatile cuts in our shop.

⏳ These are always a slow cook. It’s a hard-working muscle, with sinew and fibre that needs time to break down properly. When it does, the collagen releases and you get that unctuous, almost silky texture that makes people go quiet at the table.

🍷 Braise them low and long in red w**e, or take them outside and let them smoke slowly all afternoon. 🔥 Either way, they’ll earn their time.

Our Heritage Reserve short ribs are exclusively Angus, aged 21 to 28 days. 👌

🛒Shop beef short ribs on our website, or stop by the butchery this long Labour Weekend!☀

22/10/2026

LABOUR WEEKEND HOURS

MetService is forecasting a fine, warm Labour Weekend for Taupō and across the country. ☀️ Perfect weather to fire up the BBQ!

⌚️We’ll be open Friday 9am–6pm and Saturday 9am–3pm. But closed on Monday.

Pop in for your BBQ favourites and a bit of advice on what to cook and how to get the best out of it. 🥩🔥

Good food, good company and a long weekend. What more could you want? 🍻

22/10/2026

🍽️ RECIPE OF THE WEEK

Galbijjim, Korean Braised Short Ribs 🍖

I love French cookery, and short ribs braised in red w**e is a dish I’d happily eat every winter. 🍷 But this week’s recipe is something different, and I keep coming back to it.

Galbijjim, Korean braised short ribs, is lighter in character and perfect for a summer evening or the long Labour Weekend. ☀️ Served with rice and some simple side dishes, it’s the kind of meal that looks impressive but does most of its work earlier in the day while you get on with other things.

The flavour comes from a blended sauce of apple, soy, honey, mirin and sesame oil. 🍎🍯 There’s a short boiling technique at the start too, very Korean, that removes impurities and excess fat before the braise. The result is clean, deeply savoury, and genuinely one of my favourites.

👉 Visit our website to get the recipe.

14/10/2026

🥩 Cut of the week: Whole sirloin

Legend has it Henry VIII was so taken with beef loin that he knighted it: “Sir Loin”. Almost certainly not true, but it’s still a good story.😂

What is true? Sirloin really lends itself to cooking as a whole piece. It has rich, beefy flavour and a beautiful fat cap that, when properly rendered, becomes a fantastic part of the eating experience.

Give it a good rest, slice it thinly and put it in the middle of the table.

Ours is Heritage Reserve Beef: exclusively Angus, hand-picked from a small group of farmers, and aged for 21 to 28 days.

Bring sirloin to the table. Shop for it here 🛒https://48g8o27.s.gy/vAZnd6

13/10/2026

🍽️ Recipe of the week

I’ve planned this one with a dinner party in mind: whole sirloin with creamed horseradish and a Mediterranean couscous salad. A fabulous feast without hours tied to the kitchen.

Roast the sirloin to free up a bit of time, or barbecue it for a beautiful result. The barbecue takes a little more effort, but only slightly. The salad should take 10 minutes to pull together, with another five for the creamed horseradish.

Serve it with buttered sourdough and that’s all you need. Then, when your guests arrive, you can enjoy a Pinot Gris with your name on it!

Get the recipe: https://48g8o27.s.gy/ida2Pt

Cheers, Huw

12/10/2026

Is the dinner party dead? I hope not.

A proper dinner party doesn’t need a perfect table, a seven-course menu or hours spent in the kitchen. Just good food, a decent bottle, people you enjoy and time to sit around the table together. No phones. No rush. No stress.

I bet your strongest food memories aren’t just about how something tasted. They might be your mum’s roast, your grandfather carving the Christmas ham, friends laughing around a barbecue, or a steak cooked outside on a summer evening. Yes, the meal matters, but it’s the people who stay with you.

So keep it simple! Buy a great piece of meat, cook it beautifully, put everything in the middle of the table and enjoy the company.

Read my latest blog: Is the dinner party dead? 👉https://48g8o27.s.gy/0VMFLZ

09/10/2026

Porchetta! In store now.
The whole loin and belly butterflied, with a fennel, sage, chilli flake, garlic and pine nut stuffing, rolled and tied, flavour infusion!
The star of one of this week’s emails (recipe and the background to our fabulous Waratah Farm Duroc Pork both on our website).
We’ve made one for our Saturday customers, a beautiful meal to share with friends and family.
The photo was supposed to be the full piece in all of its glory, but 2 1/2 kg has already gone!

08/10/2026

Oops, I did it again…Our sausage promo was so much fun that we’re doing it again!!

Half price sausages all day tomorrow and Saturday!

Classic Pork, Pork Jalapeño, Lincolnshire Pork, Classic Beef, Beef and Onion, Chorizo, Cracked Pepper and Worcestershire Sauce, and Lamb Rosemary and Garlic.

See you tomorrow and Saturday!

05/10/2026

05/10/2026

What's the secret to good crackling? Start with dry skin!🐷

We age our Waratah Farm pork belly in the chiller to draw as much moisture from the skin as possible. If it looks a little leathery when you buy it, don’t worry - that’s exactly how we want it.

When you’re ready to cook, salt the skin and start at a high heat. Then drop to a moderate temperature and let the pork do the rest.

Dry skin + salt + high heat = seriously good crackling. 🤌

Need a hand? Ask me in store or send me a message. I'm always happy to talk you through it.

Cheers, Huw