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!
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…
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”.
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.
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.
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.
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.
The LOCAL GRILL has partnered with The Birchwood Hotel & Conference Centre to host the the inaugural ultimate beef show. The event was hosted by celebrity chef Arnold Tanzer (SA Masterchef), and judged by an international panel of judges.
Hosted on Heritage day, this event celebrated the love and passion of beef in South Africa.
1) Thinly slice meat against the grain into slices.
2) Tightly compress sliced meat with your hands to form layers.
3) Thinly slice the layered slices into fine strips.
4) Tightly compress the strips and chop against the grain until fine.