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This video teaches the fine craft of cooking a sirloin steak, Claude from Tummies makes the technique look really easy and the steak comes out perfect every time.

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A new butcher brings in carcasses from local farms and does all the butchering on the premises.

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In Ireland, it’s easy to take the top-quality food for granted. We have butter that’s a creamy yellow, the way it should be; bread that’s baked fresh every day and delivered to the stores first thing in the morning; brown eggs that are so fresh they’re often not even refrigerated in the grocery store; lamb that’s world famous; and grass-fed beef. This fabulous recipe is absolutely wonderful, and comes from Malinda Coletta and her husband. The sauce is thick and sweet and so flavourful.

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Martin Heap of Heap’s Sausage Shop in Greenwich, England demonstrates how to make a sausage quiche.

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The story of Vail’s never-frozen Epic Mountain burger. Hint: It includes a gondola ride.

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Beef cheeks cooked in this method are very sweet and have a fantastic flavour just the same as marinated meat only that this method is better, the slow method of cooking ensures tenderness hence even a small child can consume this meat.

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Ever wonder how to cure meats? Watch this video from VideoJug to learn how easy it is to cure ham.

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Making pâté is not much more difficult than mixing up a batch of sausage meat, and just as much fun.

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A country dish of ground meat and spices that you can make in advance.

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The story of Vail’s never-frozen Epic Mountain burger. Hint: It includes a gondola ride.

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