Ingredients: 2 x 200 g fillet steaks 125 ml cream 1 tin smoked oysters Two knobs of butter 1 Tbs olive oil 30 ml finely chopped parsley Good quality barbeque basting sauce Method: 1 Heat …
To get the perfect steak, it needs to be well tenderised and aged so that it can be as succulent as possible. Beef should be aged in order to let natural enzymes break down all …
We all love a good ribeye because of its naturally juicy, flavourful beefiness. Ribeye is greatly marbled with a large portion of fat, making its rich flavour flow an absolute delight for your taste …
Our meat / meat matters 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 …
Beef cuts to roast Sirloin Topside Rolled Rib Silverside Aitchbone 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, …
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 …
Beef cuts to grill, fry and braai Fillet Sirloin Rib-eye Prime rib T-bone Porterhouse Rump Tenderised steak Fillet is a super-tender strip of meat that runs horizontally behind the sirloin and rump. A beautifully lean …
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