Meat in Cape Town.

What sort of price per Kg are you looking at?

In Durban, 21day aged rump and sirloin R89 / Kg at Bluff.
 
copacetic said:
I'm looking for a source of good meat in Cape Town, especially somewhere that has quality steaks (that don't cost as much as gold).

Any recommendations?

I'm in the Southern suburbs...

Thanks.

(Also, and I know this has been asked many times on the forum, if anyone can help me figure out how to cook a steak so that it's tender, I will happily hand over my first born).
Click to expand...

step 1, but rump.
step 2. cook it till its medium rare.

done.
 
I.am.Sam said:
no that is the worst meat in CPT and thats very expensive for allies

allies rump is normally r60 a kg
Click to expand...

OK thanks so I stick to Woolworths for beef then... but they figured out that ribeye is worth more.. R200/kg instead of rump at R140/kg.
 
GoB said:
OK thanks so I stick to Woolworths for beef then... but they figured out that ribeye is worth more.. R200/kg instead of rump at R140/kg.
Click to expand...

you looking for halaal meat ?

if you are then food lovers in access park has good meat at good prices

if not halaal then use this thread for options
 
http://www.sangiorgios.co.za/meat products.htm

These guys are worth a try. They supply Spar in the Southern Peninsula as far as I know. Quality is pretty good.

They have a butchery factory shop in Westlake Business Park. Have had some excellent steaks from them.

As for the cooking part.. I've always enjoyed the good old flame grill best. Braai is best :)
 
SummerSmiles said:
http://www.sangiorgios.co.za/meat products.htm

These guys are worth a try. They supply Spar in the Southern Peninsula as far as I know. Quality is pretty good.

They have a butchery factory shop in Westlake Business Park. Have had some excellent steaks from them.

As for the cooking part.. I've always enjoyed the good old flame grill best. Braai is best :)
Click to expand...

I've been trying Sacks next door recently, will give them a try as well.
 
copacetic said:
I've been trying a variety recently, as part of my quest to manage to cook something that doesn't resemble shoe leather.

Step two sounds so easy... :(
Click to expand...

Well first things first, buy the right cut. The easiest one is Rump. When buying the cut, do not buy anything less than 2cm.

Secondly, and most importantly, "how do I know when it's done?" well now, there are multiple things I've heard people say, but the easiest one I've found to explain to people is to check the "softness" of the meat while it's on the braai, or in the pan. Poke it. And then compare it to the following:
- Take your thumb and forefinger, and make a little circle (like you are about the jack-off :p ) and feel the inside of your hand (that fleshy bit between the thumb and fore finger, and compare that the softness of the steak.
- Thumb to forefinger, that's basically rare
- Thumb to middlefinger, that's medium rare
- Thumb to ringfinger, medium to medium well
- Thumb to pinky, rubber
Obviously this changes based on the hands of the person, but it should give you kinda a guideline. When you are decide to try middle finger, and its too raw for your liking, let it go a little longer next time. And so you play with it, until you get too a stage where it's just perfect. (I hope this explanation is good enough for you to understand)

finger-test-meat-medium-rare-640-2.jpg

Other tips:
- do not marinade. marinade is for fillet and meats passed their sell-by-date
- don't over spice. if you buy Rump, stick to salt and pepper, the meat is tasty enough
- Always buy meat with fat, even if you aren't going to eat the fat. (why wouldn't you want the fat, it's the most awesomest part!)
 
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