The Topside is typically used for roasts, goulash& stir-fries or tenderised and crumbed into a schnitzels. It is also typically lean meat.
Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices (au jus).
The Thin Flank is the better cut of beef from the abdominal cavity equivalent to pork belly. Contains a lot of fat and is used for stewing and manufacturing.
The Knuckle can be used for stewing and slow-cooking, as well as tenderized steak. The center of the knuckle can be sliced into minute steaks if required
The Shin & Soft Skin – Shin on the bone, great for slow-cooking and stews. The soft skin – boneless and a perfect addition to stews as well
The Flat Rib is also found mainly in beef packs and is a common ingredient in stews. Prepared best using slow-cooking methods
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the “silverwall” on the side of the cut; this is a long fibrous “skin” of connective tissue, which has to be removed as it is too tough to eat.
The T-bone is a steak of beef cut from the short loin. It includes a “T-shaped” bone with meat on each side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin
Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1″ thick and containing parts of the shoulder bones.
The Bolo is from the top of the forequarter and is best cooked slow and used primarily for stewing steak and goulash
The Neck is found mainly in beef packs, contains slightly more bone to meat ratio – excellent for stewing and slow-cooking
The Ribeye is a beef steak from the rib section. It is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree.
The Sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. It’s also known as the “knighted” steak.
A Rump steak is a steak from the round primal cut of beef. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.
Fillet is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. It is the most tender cut of meat, with butter-like qualities. Great for grilling, on the braai or cooking whole. Highly recommended!
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
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The Butcher Man is a boutique butcher store that offers the finest, quality cuts of meat in Cape Town.
Established in 2013, our core focus is to offer customers a truly unique experience, by combining expertise in both Master Butchery and quality product.
Reigning in from the UK originally, Mick moved to Cape Town in 1982 and mastered the art of butchery. With over 50 years experience, he’s one of the reasons you’ll be getting only the top quality cuts of meat, that Cape Town has to offer.
Peter moved to Cape Town in 1979 from UK, bringing with him over 50 years experience in art of Master Butchery. If you’re looking for the best, you found it here at the Butcher Man in Cape Town.