EP 4: Paddock to Plate
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EP 4: Paddock to Plate
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À propos de cet audio
This episode is about where our meat comes from, and why that matters. From local farms to trusted butchers, we talk about the paddock-to-plate journey and the role it plays in good low & slow BBQ.
We cover grass-fed beef, quality over quantity, and why taking a bit of care with your meat changes how you cook it — and how you appreciate it. It’s not about being fancy or perfect, just being more mindful of the process.
This is a conversation about respect — for the animal, the people who raise it, and the time it takes to cook it properly.
Low & slow, the Kiwi way.
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