All posts in Beef

Rump steak

SA’s favourite beef cut: The rump steak

The flavour and texture of a beef cut are largely determined by the part of the animal it was cut, it also makes a big difference as to how it should be cooked and for what kinds of dishes it is most suitable. For example, the rump steak is possibly the most popular cut of steak in South Africa, because it is a juicy and tasty cut.

The rump cut has a grainier texture than all the other cuts of beef and it is the toughest of the primal cuts. This is because it is a working muscle; however it makes up for these ‘shortfalls’ by being particularly flavoursome.

The outer layer of fat of the rump helps to make the rump cut one of the juiciest and tastiest steaks, and a well aged and prepared rump steak gives an exquisite experience. It is no wonder that so many rump steaks fly off the shelves in South Africa!

Read more…

Appreciating the Fillet steak

One of the most sought after meat cuts in South Africa is the fillet steak; it comes from the tenderloin area, which runs down the inside of the spine where the muscle isn’t worked very hard. This results in a piece of meat that is extremely tender and has the least fat content of all the beef cuts. It is normally served in smaller portions and is also one of the most expensive cuts! The three main parts of the tenderloin are the fillet head (tête de filet), the larger middle piece (Chateaubriand), and the tail (filet mignon).

The classic method of cooking a tenderloin is to fry or grill it in a hot pan or griddle; steak connoisseurs consider stewing or roasting a fillet a waste of a good cut! The tail (filet mignon) is more suitable for recipes where small pieces of a tender cut are called for, such as beef Stroganoff.

Some steak purists may say that you don’t need a marinade when you have a great piece of steak! But if you’d like to try something new, try this tasty marinade recipe: Read more…

Bastille Day

Adding a little French flavour to our menu in honour of Bastille Day.

It’s that time of year again in Franschhoek when every restaurant, tree, and visitor is decked from head to toe in red, white and blue for Bastille Day. Locals and visitors will be celebrating the 23rd annual Bastille Day Festival in Franschhoek this weekend, the 16th and 17th July, in honour of the centuries-old French Huguenot heritage. The festival also celebrates the finest wines as well as delicious food from restaurateurs in the valley. French cooking has played a huge role in Western cuisine. In November 2010 French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.

Come and visit Dutch East while you are in Franschhoek this weekend and sample some of our best dishes made from only the freshest ingredients sourced locally! Read more…

Pichana rump

Pichana rump

Rump cap, rump flap or Pichana rump is a popular cut in Brazil. Lately its becoming more popular in South Africa. We have been serving Pichana in Dutch East restaurant  in Franschhoek for more than a year and our patrons are slowly coming to realize what a special cut of meat this really is.

Pichana offers the best of both worlds for the real meat lover.

Read more…

Dry aging meat cuts

The old art of dry aging

Dry aging is a process suitable for whole meat cuts, that are still on the bone.

There are three very important factors that you must keep in mind to be able to dry age properly.

Correct temperature

The aging temperature is the most important factor, your fridge or room should be between 1 and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil.

Correct humidity

The ideal humidity is between 75 and 85; this will give you longer aging time before the meat is too dry and the “crust” to hard. If the humidity is to low the cut of meat will dry out, and if it is too high the meat will spoil.

Read more…

The Real Beef!!!

To really appreciate real beef, you have to come face to face with it in the unprocessed form, the head and tail, the offal and of course the reason why we have all these products, THE WHOLE CARCASS.

Read more…

Nose to tail eating

We believe that nose to tail eating is a way to appreciate the animal that has lived its live for us to enjoy its precious meat, so we might as well stretch it as far as we can. Fergus Henderson’s chef at St. John Restaurant and author of the book the Whole beast: Nose to tail eating, is one of the pioneers of this growing trend. More and more fine dining chefs are climbing on board, and they are now the ambassadors for this previously discarded, and normally considered undesirable cuts of meat. We also encourage our friends to be more adventurous and try the uncommon cuts if they are available at their favourite eatery. With the renowned chefs taking the lead and making these cuts looking sexy, the public has embraced these selections with open arms. Read more…

Load More