Recent research investigating meat waste during the COVID-19 revealed the many ways ‘meat waste’ (if it is in fact waste) can be defined and has sparked further research on this topic. Amy Arnesen from the University of Auckland has led this research.
Read MoreUniversity of Otago student, Brittany Boyce, is currently completing a six-month internship with the Beef + Lamb New Zealand. She shares a little about herself and the two projects she is working on.
Read MoreSince opening in November, three hugely successful Community Days, supported by Beef + Lamb New Zealand, have taken place at Peter Gordon and Alastair Carruther’s new food embassy, Homeland.
Read MoreThe new-look recipes.co.nz has launched! With improved functionality, smart search, and a new inspiration hub, we’ve looked to make mealtime even easier. Whether you’re looking for a new cuisine, breakfast ideas, dinner solutions, classic favourites, or something more adventurous – you’ll find it all on recipes.co.nz.
Read MoreKiwis will once again get to experience where their food starts when Open Farms, New Zealand’s nationwide open farm day, returns on Sunday 21 March 2021.
Read MoreApplications are now open for young New Zealand chefs to plate up their best beef and lamb dishes in the hope of becoming the very first Beef + Lamb Young Ambassador Chef.
Read MoreThe results of the most important vote of the year are in; lamb will be the most popular protein on Kiwis’ plates on Christmas Day.
Read MoreDo news articles about food and health have you feeling a little confused or overwhelmed? Our Registered Dietitian Katrina Shepherd takes a look at how science can get lost in translation in the media
Read MoreNew research shows that almost three-quarters of Kiwis agree that red meat is good for their health and nutrition, with only seven percent disagreeing. This overwhelming recognition for the nutrition credentials of red meat coincides with the release of The Role of Red Meat in Healthy and Sustainable New Zealand Diets report,.
Read MoreIt was an honour to attend the first Community Tuesday this week which was a collaboration with Papatūānuku Kōkiri Marae. The day included a welcome and blessing of the new premises and once the formalities were over we got down to the business end of cooking a delicious beef meatloaf and two versions of Peter’s fish head soup.
Read MoreFourteen Auckland region food businesses became New Zealand’s first to be awarded the Slow Food “Snail of Approval”, at an event held last Tuesday evening.
Read MoreNew Zealanders will be invited to take part in a major research programme to assess the health and well-being benefits of eating pasture-raised beef and lamb, compared to grain-finished beef and plant-based alternatives.
Read MoreBeef + Lamb New Zealand are delighted to announce a partnership with Homeland – world-renowned chef Peter Gordon and his partner Alastair Carruthers’ new venture.
Read MoreOver seven rounds and more than 10,000 votes cast, the Kiwi public have made their views clear – scotch fillet has been voted New Zealand’s favourite beef cut.
Read MoreRiki Kerekere, Operations Manager of Countdown Meat & Livestock in Otahuhu, has been awarded the prestigious Christie Award in recognition of his outstanding contribution to the retail meat industry. Riki was recognised with this prestigious Award at the Alto Butcher, ANZCO Foods Butcher Apprentice and Pure South Master Butcher live stream event in Auckland last night.
Read MoreThe role of technology is moving at pace across all industries and in these new Microsoft-hosted sessions, Meat Business Women will explore how the meat sector is embracing tech. We look at who’s leading it, what makes these leaders tick, how our sector is embracing change and what jargon busters we need to know.
Read MoreWith the challenges that Covid-19 has brought this year, Beef + Lamb New Zealand has announced that they will be carrying over their four current Ambassador Chefs – Tejas Nikam, Paddock to Plate Waikato; Phil Clark, Phil’s Kitchen; Jack Crosti, Mela and Norka Mella Munoz, Mangapapa Hotel into 2021.
Read MoreNew Zealand’s authority on heart health has put a stake in the ground when it comes to our meat eating habits, and risk of heart disease and stroke. So, does it mean you need to turn down the next invite to a BBQ?
Read MoreWhat has happened to balance? When did people start perceiving animal foods as being bad for our health? Why does it have to be either-or? Nutritionist Regina Wypych with a defense of animal-sourced foods.
Read MoreNew Zealand is committed to getting more women into the meat sector with new research showing women account for only 36 per cent of the industry’s global workforce.
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