The Perfect Steak - Salt and Sear

The Perfect Steak - Salt and Sear

When you have cattle that are pasture raised, 100% grass fed, and free of GMOs, pesticides, herbicides, hormones and antibiotics, the result is nutrient-rich and fantastically-flavoured beef.

There's a time and a place for Steak au Poivre, or a filet drizzled in a creamy mushroom sauce...but if you haven't tried what meat is supposed to taste like, we suggest starting simple...

 

That's right; some cuts are best salted and seared. Generously salt both sides of your meat for multiple hours in the fridge (if you remember!) or as it comes to room temperature. Then salt it again once it's cooked - that's all a good cut of beef should need.

 


Recipe: Smoked Ham Quiche

Fluffy, savoury and delicious!

Recipe: Steak Sandwich

Delicious beef, grilled veggies and your own homemade sauce - what could be better?

Recipe: Buffalo Drumsticks

A simple and tasty classic that will make it a party to remember!   

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing

Sundays are for Grazing