Ahead of World Iron Awareness Week 2021, 11- 17 October, over 3,300 Kiwis have been quizzed on their iron knowledge. With an average score of 56%, most New Zealanders are only just passing.
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New Zealand scientists are conducting a ground-breaking research programme to explore the differences between pasture-raised beef with grain-fed beef and alternative proteins. As part of this research, researchers compared the digestion differences between them. We’ve provided answers to some of the most common questions arising from this research.
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Researchers have compared the digestion differences between pasture-raised beef, grain-finished beef, and a plant-based alternative.
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Before the days of cheap, mass-produced pots and pans from large retail stores, there was sturdy and durable cookware that could stand the test of time. While cheap cookware has its place in today’s society, there’s nothing quite like the built-to-last, traditional cookware your grandparents and great-grandparents used and swore by.
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Your next lockdown dinner is sorted, data gathered from a nationwide survey has revealed that New Zealand’s ultimate comfort meal is a classic roast lamb with potatoes.
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Beef + Lamb New Zealand are committed to supporting efforts to reduce food waste in New Zealand. As an industry body, from farm to fork, we don’t want to see any red meat wasted, along with all the other nourishing food our farmers across New Zealand produce. Here’s a look at how we have started our journey.
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Are you a Netflix and PJs kind of lockdowner or a Zoom call and activewear person? Create your perfect day at home with our lockdown quiz and we'll give you the perfect dinner recipe to top it off.
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Here’s everything you need to know about the upcoming United Nations Food System Summit.
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As part of the official Red Meat Sector Conference programme, over 50 women working within the industry came together yesterday to discuss how to support more women to enter, and succeed, in New Zealand’s meat sector.
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With Hannah Miller Childs’ background in butchery, charcuterie and experience serving nose-to-tail cuisine at Churly’s Brewpub and Eatery, I could think of no better person to ask all of my offal questions to.
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We look into the little-known world of byproducts and co-products and discover that there’s more to beef and lamb than steaks and Sunday Roasts.
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Later this month, the Meat Industry Association of New Zealand (MIA), and Beef + Lamb New Zealand (B+LNZ) will jointly host the Red Meat Sector Conference, which brings together all our sector players and is arguably the most significant networking event on the red meat calendar.
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Here are four key take outs from the game-changing ‘Lifetime Climate Impacts of Diet Transitions: A Novel Climate Change Accounting Perspective’ report.
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Not to sound dramatic but if I have to eat one more cracker topped with brie and quince paste I might actually cry.
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Independent research by some of the world's leading scientists shows the climate change benefits of substituting meat from the average New Zealander's diet would only lead to a 3-4% decrease in an individual's lifetime global warming impact from all activities. Substituting meat could also risk individuals missing out on key essential nutrients such as iron.
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July is Nose-to-Tail month but how much do kiwis actually embrace this dining philosophy? Regina Wypych explains what we can learn from how other cultures do it (including her own).
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A new climate change education resource has been released by New Zealand’s pastoral farming sector. It explores the complex relationship between environmental, economic, nutritional, social and global food security outcomes in New Zealand’s food system. Written in a straight-forward and science-based style, it will provide secondary school students, in particular, with balanced information.
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What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household!
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Is there anything more satisfying on a rainy weeknight than hopping into bed with a curry? No. Is my childless, mid-twenty lifestyle privilege showing? Possibly.
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We took a dive back in time and discovered the love of roast lamb hasn’t changed much over the years. As stated in Mrs Beeton’s Book of Household Management circa. 1861, it appears her recipe for roast leg of lamb clearly states two of the most important ingredients that we still use today to cook our lamb - “lamb and a little salt.”
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