Meat's Carbon Footprint

Meat certainly gets a bad rep when it comes to its Carbon Foodprint. And to a degree it deserves most of it; climate change is increasing rapidly and agriculture is one of the largest producers of greenhouse gases.

The Don Pedro

Ah – the Don Pedro. A retro-classic dessert drink synonymous with lively dinner parties. Traditionally served with whiskey, this vintage tipple is still hugely popular as an after-dinner treat.

The Humble Potato

The simple chip can be served thick or thin, curly or crinkly. And no pie, battered hake, burger – or steak – is complete without it. If that fillet could speak, it would say: “You complete me”.

5 Reasons to Eat More Steak

Maybe you like yours pan fried in Parisian butter. Or perhaps grilled, over a proper wood-fire braai.

​Hopefully not stuffed with cheese and mussels..

How to slice steak

The way slice your steak can make a world of difference. You've probably read time and again that meat should be sliced "against the grain." Well – I hope you have. In fact it’s just as important as resting the meat if you want to enjoy the tenderest steak.

Healthiest Steaks to Eat

There are few things in life better than a perfectly cooked juicy steak. And while experts will bleat on about how unhealthy it is, numerous studies show that the link between red meat and cancer is weak at best. And that means you do not have to ditch steak altogether.

The Reverse Sear: Cook a Perfect Steak Every Time

It’s payday and you’ve picked up a couple of thick, dry-aged matured bone-in ribeye steaks. Make sure you cook those babies perfectly every time. This may just be the best way to cook steak at home.

How many steaks from a cow?

Ay caramba – how long is a piece of string? When will Medupi be completed? How tall is a Prasa train? These are the things that keep me up at night. It all really depends on what types of steaks and what other kinds of cuts you may want.

Boring ole Fillet

What makes a great steak – flavour or tenderness? In today’s modern world we are conditioned to eating meat from grain-fed animals raised in feedlots, and slaughtered when relatively young.

Secret Butcher's Cuts

Butchers are a cunning bunch. There are a handful of cuts that most customers don’t know to ask for; they’re known as “butcher’s cuts” – and are often a delicious tasting chunk of meat. So we're going to let you in on the secret cuts that butchers have been keeping to themselves. Read on, take notes, then hightail it to your nearest butcher.

Wood or Gas?

The most frequently asked question since "What is the Meaning of Life?" - the flame war between wood purists and gas hotheads burns brighter than the debate between Mac and PC users.

Things you probably didn't know about steak

The red liquid in your steak is not blood! Nearly all blood is removed from meat during slaughter. “Red” meats are composed of a fair bit of water, which mixed with a protein called myoglobin, ends up making up most of that red liquid.

The world's most expensive steak!

I promise I'll never moan about the cost of a steak again. A young sixth generation French breeder/butcher continues his family legacy of producing some rather unique - and expensive - meat.  How much you ask? The 2000 vintage cote de boeuf (rib steak) can command $3,200. Not the kinda steak you want to order with a cheese sauce!

What your steak says about you

I love steak. Well – red meat really. Moist beef biltong. Thick juicy lamb loin chops. I love it so much that when my doctor said I’ll die of heart disease one day, I changed doctors.

What makes a great steak?

Judging good steak can be a complicated decision process; as there are a myriad of factors that influence the final product. Meat judging can be assessed “on the hoof”, “on the hook” and “on taste”.