Train Hard. Recover Harder.
Grass-fed beef gives your body complete protein with all essential amino acids, haeme iron, B12, and zinc. Everything your muscles need to rebuild properly after training.
Eat Beef, Glow Hard
This isn't a pitch for steak as skincare. It's an argument that the structural inputs to skin are nutritional and beef happens to be one of the densest sources of those inputs.
Coddled Eggs with Caramelised Onions, Gruyère and Rib Cap
Sat combines the salty intensity and sumptuous buttery flavour of our Rib Cap jerky with the richness of Gruyère cheese and the deep sweetness of caramelised onions for his Coddled Eggs.
Shakshuka with Beef Crumble, Leeks and Smoked Chilli
The crispy edges, fatty bites, chewy morsels of our Beef Crumble release a deep flavour that seasons the eggs from the bottom up. You get the sweetness of the leeks, the kick of smoked chilli, and the unmatched umami of our grass-fed beef.
Chuck Steak, Spinach and Feta Tortilla
A high-protein brunch packed with flavour. The jerky adds texture and the feta adds seasoning, meaning you need less salt.
Wagyu Punta Negra Egg Butty
A brilliant sandwich for breakfast using Mason's Meats Wagyu Punta Negra.
Mason’s Meats Rump Jerky Butter With Shallots & Anchovy
This is a perfect accompaniment to a beautiful grilled Ribeye steak. The butter will keep up to 1 week in the fridge or freeze in portions of 75 grams. This is a great compound butter that can be used for all sorts of meats.
Sat Bains’ XO sauce for meat & fish, the Mason’s way
This is my XO sauce, one of my all-round go-to’s for meat and fish. I encourage you to make this and store it, as it will keep for months in the fridge in a sealed container.
Your Gut Runs on Glutamine… and Guess What’s Packed With It?
The gut is not fragile or clueless. It’s intelligent in its own biological way. Glutamine isn’t some magical fix, it’s simply one of the many tools the gut uses to preserve its structure, balance its energy, and stay resilient.
Cow Anatomy & Beef Flavor: A Scientific Guide for Smarter Meat Lovers
Ever wondered why a ribeye melts in your mouth while a brisket needs hours of slow cooking? This guide takes you on a tasty tour through cow anatomy - where muscles, movement, and flavour all come together.
Mason's Meats Beef Sticks & chorizo fried eggs
This is one of my all-time favourite breakfasts. A bit of spice from the Beef Sticks and chorizo, some incredible organic eggs, and a dollop of Kimchi.
The Thermogenics of Beef: The Science Behind Your Winter Beef Cravings
Research shows that protein metabolism requires more energy than other macronutrients, meaning that eating protein produces more heat in the process of digestion and nutrient absorption.
