We’re really excited to bring you this issue of mEAT Magazine as we have added a few extras to the usual format. In addition to the eight delicious, easy to cook recipes we’re also aware that we have hundreds of meal ideas on recipes.co.nz that we are bursting to share with you plus plenty of suggestions on the best ways to utilise different cuts of Quality Mark beef and lamb. Essentially we have a ton of information and inspiration and we want to make sure it’s easy for you to access.
So check out the tips and tricks on each page for extra information on ways you can adapt the recipes and ensure you get the best out of them. See if you and your family are getting enough iron and the reasons why it’s important, in the latest column from our nutritionist.
And on that note, we ask you to join our crusade alongside our Iron Maidens to include red meat as part of your diet, three to four times a week. New Zealand beef and lamb are two of the best sources of absorbable iron which is so important for you and your family; be it for development in babies and toddlers or for the rest of the family's energy and immunity.
Happy cooking and make sure to get in touch with any questions you have or with any shots of the recipes you’ve cooked – we’d love to hear from you.
The team at Beef + Lamb New Zealand