Summer is already here! A time every one associates with the outdoors. A great time for a barbecue. A chance to get together with friends. One doesn’t have to be a TV chef to get the food right. Here are some basic rules and techniques that are often forgotten in our attempts to impress.  Choosing […]

THE RIBEYE CLUB top 5 meat tips:Use a thermometer.Set the temperature to medium heat 130ºF for beef, fish, venison, lamb, pork and duck breasts. Using a thermometer you can be sure  that your meat will never overcook again. Having a reliable thermometer for cooking is more important than having a set of knives.Master the 2-zone […]

What is special about Longhorn beef?Longhorn beef is fast becoming popular and enjoyed by top chefs because of its superior eating qualities. Heston Blumenthal, the world’s famous chef also uses longhorn beef. The Longhorn beef is referred to as the beef of connoisseurs because of its pleasing, lingering, long and intense taste.The longhorn cow has […]

THE ORIGIN OF BARBECUEThe word barbecue, or barbeque or BBQ,  can refer either to the cooking method, using a barbecue grill machine, or the style of food, where you have a social event with food is cooked this way. Barbecuing is done outdoors by smoking the meat over wood or charcoal. Barbecuing today is found […]

Otherwise known as Mangalica (pronounced mahn-ga-leets-ah)or Mangalitsa is an old world breed of pig native to Hungary. The name Mangalica means hog with plenty lard. Besides the plenty lard distinct to Mangalica pig, another distinct feature is the curly hair like that of a sheep. The Mangalica fleece can be red, black or blonde. It […]

Iberian Pigs are distinct for their long snouts, long legs, and long floppy ears. What is more prominent is their black hooves and dark hair. Iberian pigs are native to the West of Spain and they have a close relation to wild boars, thus they are semi-wild. Their body is designed for exercise, hence they […]

Kurobuta is a  grade of premium quality pork known to the native Japanese, although the fact that all Kurobuta porks are gotten from Berkshire pigs does not mean they all qualify as Kurobuta grade. Unlike the standard pork, you’re familiar with, the Kurobuta Pork has a darker colour variation, tending towards purple with soft white […]

Do you like good steak? Everyone agrees that tender, succulent steak doesn’t depend on one factor alone. It has to do with the breed, animal husbandry, how the meat is handled and stored before it reaches the butcher but also how the meat is prepared and cooked. All of the above can fall apart if there […]

“The meat is of two types: good or not good. Chianine is not superior to me, personally I import beef from Spain and many ask me why … For 30 years I have been working with people who raise old animals in a healthy and genuine way. I am firmly convinced that the animal must […]

Kobe Beef is a prized Japanese delicacy and likely the most generally known local strength nourishment in Japan. It is one of a few types of Wagyu, or Japanese dairy cattle, which are reared all through the nation and regularly connected with the region where they are raised. While Kobe Beef is presumably the best […]

They are called ” vacas viejas ” (literally “old cows”) but do not imagine anything stubborn and bland. The Rubia Gallega , a Galician race covered by a delicious creamy fat coat : the huge steaks Spanish butchers get from these animals are called Chuletón and have a flavor that explodes in the mouth: rich […]