More than one in four Kiwis declared they liked tomato sauce on their steak, according to ground-breaking research conducted by Wattie’s and Beef + Lamb New Zealand.
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For any Kiwi looking for romance this Valentine’s Day they need to look no further than food to woo their significant other.
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Five very talented chefs have been announced as the 2019 Beef + Lamb NZ Ambassador Chefs. Their job? To encourage innovation and creativity amongst their fellow chefs…and generally be foodie rock stars.
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The EAT-Lancet Commission’s report on healthy diets from sustainable food systems highlights the importance of sustainable, grass-fed red meat produced in countries such as New Zealand.
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173 restaurants have received the longest-running culinary award in New Zealand, the Beef and Lamb Excellence Award for 2019 after a tough and rigorous assessment process.
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Many of our young children aren’t eating what they should. Recent research has shown by nine months of age, more than half of kiwi babies…
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New Zealanders have spoken – steaks should be cooked medium-rare.
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Mīti Kau + Mīti Reme Aotearoa (Beef + Lamb New Zealand) is encouraging Kiwis to get out there and try out their te Reo Māori skills to celebrate Te Wiki o te Reo Māori (Māori Language Week).
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Applications have opened for the Beef and Lamb Excellence Awards – the country’s longest running culinary awards – showcasing the very best New Zealand restaurants have to offer in beef and lamb dishes.
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As a registered nutritionist working in the New Zealand red meat industry, I’m faced with a myriad of balls to juggle in the ‘meat and planetary health’ discussion. Nutrition is not a simple science; add environment and moral dilemma in to the mix, and you’ve got a complex challenge that keeps all involved researching to the nth degree. And it’s just the beginning.
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New Zealand’s top tasting steak has been announced at the 2018 PGG Wrightson Steak of Origin Grand Final which took place at Fieldays this afternoon. The title went to Colleen and Jon Knauf of Wairoa with a Simmental which was entered into the Best of Breed - European Class.
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Beef + Lamb New Zealand Inc are one step closer to naming the country’s most tender and tasty steak for 2018 as the semi-finalists of the PGG Wrightson Steak of Origin Competition are announced today.
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Grass-fed, free-range and locally sourced are just a few of the reasons why New Zealand nutritionists and dietitians recommend you to keep eating lamb as excitement continues to build ahead of National Lamb Day on Thursday 24 May.
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The giant lamb chop was spotted at the Beehive yesterday afternoon in what must be the sweetest stop on the Lamb and Three Veg Tiki Tour so far. The chop is currently touring the country to celebrate National Lamb Day which takes place on Thursday 24 May.
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Kate Fay, Head Chef at Cibo Parnell, was last night recognised as a Beef and Lamb New Zealand Platinum Ambassador Chef, a prestigious lifetime award only extended to eight other chefs in the nation.
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Beef + Lamb New Zealand have commissioned a giant lamb chop to celebrate National Lamb Day – which takes place on Thursday 24 May. The giant chop set off this morning from Beef + Lamb HQ in Auckland on the maiden voyage of the ‘Lamb and Three Veg Tiki Tour’.
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It’s #DietitiansDay today with a theme we love - unlocking the #potentialoffood. That’s because we know food is more than nutrients and taste - it provides us with a means to feel, heal, fuel, perform, discover, enjoy and more.
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It’s not every day you get to see what goes on in a kitchen of one of New Zealand’s top chefs.
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Beef + Lamb New Zealand are proud to announce PGG Wrightson have taken on naming rights of the annual Steak of Origin competition and will be hosting the Grand Final taste test at the Mystery Creek Fieldays, in Hamilton in June.
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