By MH Staff - Posted on 4th February 2014
Dave Riley, third generation butcher at Bill Riley Meat, sourced us some of the finest free-range, grass-fed steaks from his supplier at Spier, Angus McIntosh, free of hormones and antibiotics and full of goodness.
This is a thin cut that packs potent flavour. It’s the inner flank of the beast and the texture is really defined,
so you can literally tear it apart with your hands. It’s known as a poor man’s steak, but is really tasty and if
done properly is so soft and succulent. Be careful not to overcook it as it can go from chewy to downright tough if overcooked. Just flash fry on
a hot pan for a few minutes.
It tastes best when sliced across the grain before serving and leftovers make a great addition to salads, or filling for sandwiches, tacos and pies.
About R55 per kilo
2 Club Steak
Aka bone in sirloin, prime rib… The bone locks in the juices and flavour so you always get a better cut and taste of beef. This particular piece has been
dry aged for three weeks, giving it a much richer flavour. This style is côte de boeuf, a French cut, and the marbling not only makes it tender, but gives it a deep, rich flavour.
It’s also a cinch to cook as
the cut tends to have even thickness, making it easy
to cook to a consistent temperature throughout.
About R73 per kilo
3 Fillet Mignon
Fillet is the most expensive and overrated steak out there. It’s pretty boring and the blandness of the cut is usually countered by covering it with a sauce. We’ve taken the end bit and wrapped it in the finest ham to make it more interesting. The typical cut is the middle and chefs don’t want it because of the awkward shape. It’s a soft cut so the smokiness of the bacon will help. It may taste like butter going down, but fillet is actually one of the leaner, lower-kilojoule steak cuts available. To enhance the cut’s meatiness, season it aggressively. R150 per kilo