Our meat is sourced from a well-respected and trusted supplier – who rear their own calves from young and feed them supplemental food with all the correct nutrients to build a healthy, strong immune system – resulting in good quality, healthy meat for your pallet.
The meat is quality checked and controlled by a panel of outside companies, who ensure that every piece of meat is hygienic and fit for human consumption. They also ensure that each animal has been treated without cruelty, fed correctly and that all safety procedures have been followed when taking care of the meat.
If you would like to read more about our supplier, Chalmar Beef, you can visit their website: www.chalmarbeef.co.za to learn more about the meat process.
Knowing about meat is no longer just the butcher’s responsibility – it is vital for your meal satisfaction, to know just which cut will be best for your gut! Take a tour with us…
If you’re in the market of luxurious meats, you’re in the right place. Unlike pork having to be cooked very well, lamb is best when it’s still slightly pink, but of course it can bear longer cooking if you like your meat properly dead on your plate.
Slicing the brinjals, adding salt and allowing the juices to run, removes the bitterness.
Far too often we hear people asking, “What’s your favourite food?” Chances are it’s not the food you enjoy, it’s the way it’s prepared.
In our opinion pork is just delicious. The sticky meat is so succulent and has a sweetened taste to it and is covered with crispy crackling. It’s perfect for a special occasion, but if it’s not done properly one might just ruin the meal.
Beef brisket is a highly flavoured piece of meat, as it’s not only marbled with fat, but the brisket is a muscle that gets quite a good work out. It’s perfect for slow braises.
This meal is best served with mashed, boiled or roasted potatoes, egg noodles or polenta.
If you haven’t had the chance to MEAT us, now is your chance. We are currently running TWO fantastic Facebook competitions – one at Butcher Block Umhlanga and the other at Butcher Block Rosebank. Winners will be given a deluxe dinner voucher valued at R400 to eat at our 4-star restaurants.
All you have to do to enter is like either our Butcher Block Umhlanga Facebook page or our Butcher Block, Crowne Plaza, Joburg page (depending on your area). Click the #dinnertime button on the page and follow the instructions that follow. The more you share the competition, the better your chances of winning.
The competition closes 30 November 2014, and the prize can be used between 1 December 2014 to 31 January 2015.
The PMR Africa Awards are given to companies and institutions that have been recognised for their hard work and excellence, and have not only met the bench mark, but run all over it and done a couple of backflips on it too. Butcher Block Umhlanga is a restaurant that has done just that.
We are very proud about winning the “Diamond Arrow” award at the PMR Africa awards. This means we were ranked 1st overall with a rating of at least 4.1 out of 5, and we can now say that our restaurant is truly outstanding!
Beef cuts to roast
Sirloin is a slab of meat taken from either side of the spine. The layer of fat covering the meat makes it perfect for roasting, but be careful not to overcook the lean meat underlying the fat.
Topside is a large chunk of relatively lean meat that has a coarse texture. With pot-roasting the texture becomes soft and tender. It’s best served in thin slices cut against the grain.
Rolled beef is a cut of either silverside or topside and is also great for pot-roasting. Often one stuffs the meat with garlic or any other herb and stuffing for extra flavour.
Rib, mainly prime rib is the best cut for roasting. The fat and bones protect the centre during cooking making the meet unbelievably flavoursome to its’ core.
Silverside is named for the layers of connective tissues surrounding it. It’s best done in a pot-roast until tender or medium to rare in an oven-roast, as the meat has a coarse texture.
Aitchbone is part of the tailbone section of the silverside. The texture of the meat is also coarse, requiring thorough pot-roasting.
Short rib is commonly known as Jacob’s Ladder, and is a popular cut of beef. The meat of this cut is usually meatier and tenderer than other rib cuts. It’s taken from a small corner of the chuck and part of the rib.
Chuck is one of the more economical cuts of meat. It’s often used as ground meat, because of its richness of flavour and the fat being equally spread throughout the piece of meat.
Shin is taken from the lower leg of the animal. Through slow cooking over low heat, the connective tissue in the meat is broken down, resulting in a tender, highly moist and flavoured meat.
Blade comes from the chuck section of beef and has a line of tough connective tissue down the middle, creating a tough steak that is best when braised.
Oxtail is the culinary name for cattle’s tail. It is a gelatine-rich and bony meat, which is best eaten in a slow-cooked stew or braise. If cooked to perfection the meat will simply fall off the bone.
Brisket is a cut of meat taken from the lower chest. The muscle holds 60% of the animal’s body weight, resulting in a meat that has to be cooked properly in order for it to tenderise.
Beef cuts to grill, fry and braai
Fillet is a super-tender strip of meat that runs horizontally behind the sirloin and rump. A beautifully lean meat. It’s best when it’s cooked lightly. Overcooking will make the meat dry and quite tough.
Sirloin is a part of the loin and has a distinctive layer of fat on top that adds flavour to the piece of meat while cooking.
Rib-eye is top-quality-meat. It’s taken from a section of the rib and is also cut from a column called the eye. The fat marbling keeps it moist during cooking, making it a very juicy steak.
Prime rib, if cooked nicely, is a lovely and tender piece of meat. It’s located more to the sirloin than the rib-eye, but is also largely part of the rib. It has just enough fat to leave the meat favourable.
T-bone is a piece of beef that is taken from the sirloin and fillet. The name comes from its “T-shaped” bone that has meat on each side of the bone.
Porterhouse, like the T-bone steak, is also taken from the sirloin and fillet, but has more fillet than the T-bone. It can be tricky to cook, as it can be over done while rendering the fat on the sirloin.
Rump is a thick steak cut taken from the hind of the animal. It sits next to the sirloin and is known for its superior flavour.
Tenderised steak is a very lean piece of meat, so it’s actually best served rare. Even with a little bit of cooking it can become tough. It’s taken from the silverside of the animal.