low and slow

beef brisket, rangers valley beef brisket, Melbourne beef brisket

Whole Brisket vs Half Brisket: Which Cut Should You Order for Your Smoker?

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment […]

Whole Brisket vs Half Brisket: Which Cut Should You Order for Your Smoker? Read More »

Why is Wagyu so expensive, Wagyu, Australian Wagyu

Why is Wagyu so expensive?

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

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brisket rub, steak rub, rub for low and slow cooking, BBQ rub Melbourne

Brown Sugar vs. White Sugar for BBQ Rubs: Pros, Cons, and Perfect Applications

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Brown Sugar vs. White Sugar for BBQ Rubs: Pros, Cons, and Perfect Applications Read More »

a5 Wagyu, Japanese Wagyu, Wagyu steak Melbourne, A5 Wagyu marbling

Is A5 Wagyu Worth the Hype?

John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment

Is A5 Wagyu Worth the Hype? Read More »

Curing salts, curing salt, curing salt for bacon

Mastering Bacon: Why Curing Salts are Essential for Perfect Pork Belly

Mastering Bacon: Why Curing Salts are Essential for Perfect Pork Belly In This Article Add a header to begin generating the table of contents Scroll to Top Crispy, salty, and oh-so-satisfying: bacon, the undisputed king of breakfast (and, let’s be honest, any meal that needs rescuing). But here’s the thing—those floppy, flavourless supermarket slices? Not

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