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.
Mike's Short Rib Stew Recipe
A delicious and hearty stew that builds layers of flavour using short ribs, tallow and rich beef broth.
Mike’s Meat Spread Recipe
Made with our legendary meat sticks and a few simple ingredients, Mike’s Meat Spread is perfect for topping, dipping or spreading on just about anything - fried eggs, burgers, crackers.
