Issue 71 takes us into the spring season, and what a way to celebrate it than feature a myriad of new season lamb recipes.  We also feature contributing chef’s recipes using one of our very own Masterpieces- the beef Brisket.  We also look at Australia’s much envied quality assurance system Meat Standards Australia. 

Issue 70 starts strong with an interview with Justin North- a Sydney chef with a talent for skilful red meat manoeuvring, we look into the life and times of a dry aged steak with a discussion on the process of dry aging, delicious autumn style recipes are featured as well as flank recipes from contributing chefs

Issue 69 is the first Chef’s Special with the artwork change.  Although it does look different it is still the only go to guide in Australia for red meat.  Chef’s Special is a window into the word of red meat for chefs who desire to discover more about the hero of their menus.