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.