I use this mostly for venison sausages its best with springbok but any lean venison will do.
Springbok sausage spice mix for 10 kg meat block
5 g cloves
30 g crushed coriander seeds
5 g ground mace
5g ground nutmeg
20 g sweet paprika
165g fine salt
15 g brown sugar
230 g Worcestershire sauce
20g ground black pepper
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.
This is a step by step guide on how to break a lamb front half into primal portions. This is the way I do it, and I find that you have much less offcuts and waste, so give it a try. Most of the cutting is done with my butchers saw and boning knife. (We will share our tools with you soon.)
The Neck section:
Step 1 Neck section: First cut through the flesh of the neck to reach the neck bone.
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…
The butchering of animals is slowly breaking out of the restaurant kitchen and into the homes of ordinary people again. This trend is the result of changes in our society including a stronger desire to live up to higher moral standards. The focus is shifting back to the quality of the produce and the small producers. People focus more on the sustainability of our food sources and the security of our future. This has all to do with the economic crisis, the world recession, and our dependence on a daily food supply. The result is people raising their own food supply and this gives us a bigger sense of security and a tremendous feeling of accomplishment. Read more…