Beef or chicken? Chicken again? Do you sometimes get tired of the same old, same old every day? Then isn’t it time you stopped passing over the exotic and wild game selections and finally gave them a try? Expanding your horizons could open up your health and your taste buds to a wild, new eating experience. Maybe what’s preventing you is fear of buying a new meat, and then having no idea what to do with it at home.  Fear not. We’ve picked two popular game meats—bison and venison—and provided you with taste and preparation tips … [Read more...]

If you’ve not yet savoured the incomparable flavour and texture of dry-aged beef, then you have two options: pay through the nose to eat at a fancy, high-priced restaurant, or pay a fraction of the price and handpick your favourite cut from a premium meat boutique, such as Medium Rare. If you choose the second option, then you’ll be starting down the delectable path of bringing high-end eating right into the comfort of your own dining room. So what’s the big deal about dry-aged beef anyway? In a few words: melt-in-your-mouth … [Read more...]

There’s pork and then there’s naturally raised Berkshire pork. If you have never tasted the latter, then it’s time to discover why pork aficionados around the world favour the incomparable taste experience from this little black pig. Berkshire pork comes from a rare, heritage breed of hogs originating in Britain. These pigs produce a high quality, extremely juicy, dark meat that tastes slightly sweeter than ordinary pork. With its thick layering of marbled fat, it has an old fashioned flavour and tenderness that harkens of bygone … [Read more...]