Naartjie - The South African word for tangerine. A must at a rugby game.
Albertan AAA Grade Beef Products.
Also known as an eye fillet, and is cut from the loin of beef. This cut is the most tender part of the beef.
The tenderloin can either be cut for roasts or for steaks.
When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.
In South Africa these steak cuts are called Fillet Steaks.
$26.95 / kg
$13.95 / kg
Inside Round Roast
Also known as a Top Round Roast.
This is the most tender of the round cuts. It is lean and takes well to marinades and sauces , is well suited for stews as well.
It has good flavour, texture and juiciness, but can be dry if overcooked and should be sliced thin.
To bring out additional flavour and produce a more buttery texture you can dry age this oven roast for a few days.
$24.95 / kg
A traditional South African beef stewing dish.
Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised.
$39.95 / kg
Rib Eye Steak
Also known as the Scotch fillet, and is a beef steak from the beef rib section. It is one of the most popular and juicy steaks. Meat from the rib section is more tender and fattier than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavoursome.