Beef is the name given to meat obtained from the carcasses of cattle. It is one of the principal meats used in the cuisine of Australia, Europe and America, and is also important in Africa, East Asia and Southeast Asia.

Our Class A grain fed beef is supplied by Karan Beef from Heidelburg (www.karanbeef.com) and Triple A Beef from Pietermaritzburg. Karan is the biggest and best feedlot in the country, while Triple A is the biggest of its kind in KZN. An interesting fact about South African grain fed feedlot beef is that it has one third the amount of saturated fat that would be found in the American feedlot equivalent.

 

Hover over a meat cut onthe left for more information.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHUCK: This cut from the base of the neck is one that can be extremely tasty whole or sliced. It has a high proportion of connective tissue. It can be a bit tough, but slow cooking means that it will fall of the bone and be tender.Recommended Methods: (1)Braising (2) Pot Roasting.

PRIME RIB: This cut is highly regarded as one of the best cuts of meat. It can be roasted whole or sliced thickly (3cm) to be used as a Prime Rib steak. Bone-in cuts tend to give a dish more flavour when cooked and this cut has a great deal of tenderness to it too. The end closest to the Sirloin is sliced as Club Steak and the deboned version of this is known as Ribeye Steak. Recommended Methods: (1) Sliced- on the Braai or grilled Whole (2) Roasted or Braised in the oven.

SIRLOIN: This cut is one of the more popular steaks in SA. It is also known as Porterhouse steak or Striploin and is characterised by a strip of fat on the outside. The meat is tender with a fine texture and is often ‚aged‚ further in vacuum bags for up to 3 weeks to increase the tenderness. It can also be sliced as steaks on the bone, these are called Junior T-Bone steak and T- Bone steak (with fillet) Recommended Methods: (1) 2-3cm thick steaks Grilled on a skillet or on the Braai at a high heat (2) Roasted Whole as a delicious Roast Beef.

RUMP STEAK: This cut consists of a few loosely connected muscles and the pelvic bone. In SA this is deboned and sliced into rump steak. A perennial favourite on the South African braai, it is well regarded for great flavour and tenderness. Rump can be wet aged in vacuum bags for up to 3 weeks to ensure tenderness. Recommended Methods: Steaks cut 2-3cm grilled in a skillet or on the braai over a high heat.

BLADE: This cut comes from the shoulder of the forequarter and is best used in dishes that you cook with liquid such as stock, red wine and beer. It has a rich deep flavour and is used in many traditional French dishes where slow cooking and simple ingredients are required. Recommended Methods: (1)Casserole (2) Stewing (3) Braising.


SHORT RIB: This cut is located just under the Prime Rib and forms part of the rib cage. As it is intercostal muscle, the meat is slightly on the tough side but is packed with the most delicious flavour. The correct cooking methods will ensure that it is soft and tender. This is one of the favourites on the braai in Argentina, arguably the best producer of beef in the world. Recommended Methods: (1) Parboil the ribs, marinade and then put on the Braai (2) Braise in a liquid like stock, wine or beer.

FILLET: This meat, extremely versatile in culinary terms, is situated internally behind the sirloin. Being the most tender cut of beef, it is widely used in restaurants and is known for being more expensive than other cuts. Recommended Methods: (1) Whole-Roasted Steaks 2-3cm thick-Pan fried, (2) Grilled or Braaied at high heat.

TOPSIDE: This cut from the base of the neck is one that can be extremely tasty whole or sliced. It has a high proportion of connective tissue. It can be a bit tough, but slow cooking means that it will fall of the bone and be tender.Recommended Methods: (1)Braising (2) Pot Roasting.

BRISKET: This cut would be the equivalent of the chest of the forequarter. It is generally a tough cut of meat but has a great deal of flavour. When cooked for a few hours in a pot or in the oven it becomes very tender. The flavour comes about as a result of there being a great deal of ‚marbling‚ this means that there is a higher proportion of fat within the meat, adding flavour when it cooks. Recommended Methods: Sliced on the Braai Whole/Deboned-Braised, Grilled or Pot Roasted.

FLAT RIB: This cut is situated below the Short Rib and is often found pre marinaded in bags. This is always a winner for festive occasions and on the braai it is always delicious. Recommended Methods: Marinated and on the Braai.

FLANK: This cut is usually minced to go into Mince or Burger patties but is also used for different types of Boerewors. It can also be trimmed and cut into thin Flank steaks. The meat has a coarse texture but distinct flavour that is revered in various cuisines around the world. Recommended Method: Steaks-Fried, Grilled or braaied over a medium heat.

SILVERSIDE: This cut from the base of the neck is one that can be extremely tasty whole or sliced. It has a high proportion of connective tissue. It can be a bit tough, but slow cooking means that it will fall of the bone and be tender.Recommended Methods: (1)Braising (2) Pot Roasting.

SHIN: This cut from the base of the neck is one that can be extremely tasty whole or sliced. It has a high proportion of connective tissue. It can be a bit tough, but slow cooking means that it will fall of the bone and be tender. Recommended Methods: (1) Braising (2) Pot Roasting.