Offal is a bit controversial today. Many of us don't even want to hear about it, but quite a few people still happily reach ...

Celebrity chef Tom Kerridge, who runs two Michelin-starred gastropubs, believes many people are cooking lamb wrong, treating ...

Adding value to dairy farms is a common trend around the world, with many selling milk, cheese and ice cream direct to the ...

Tight international and domestic beef supplies are said to be responsible for a near 40% increase in cattle deadweight prices in just nine months, ...

Adapted from The Art of Living According to Joe Beef: A Cookbook of Sorts ...

Symptoms, which typically emerge two to six hours after eating meat, include hives, nausea, wheezing, low blood pressure and ...

Can’t make it to Churchill Downs? Have your own party with our spread of roast beef, Brussels sprouts, and a pear and nut ...

“The longstanding belief or the current dogma was that animal-based protein sources were better, particularly for the ...

Picture: Chani Anderson Meanwhile, the price of beef which ... Tom Durcan: 'Meat prices in general have gone very high.' Picture: Chani Anderson “I used to get a leg of lamb at Easter but ...

the chef prefers a shoulder or leg joint. “These cuts are best suited to long and slow roasting hours in which their full flavour can develop,” he continues. “Roasting meat on the bone also ...

“Roasting meat on the bone also keeps the meat really tender ... then deglaze with the sherry vinegar and red wine until the mix has reduced by half. Add the beef stock to the skillet, placing back ...