What kinds of marinades do you use?
We offer signature South American, Texas Cajun, German, Australian and Asian marinades. Some of the more popular choices include teriyaki spice (for chicken), rosemary and mint (for lamb), Italiano (olives and tomato; for pork), and wine and garlic glaze (for beef). Other ingredients we use regularly are pepper, honey, mustard, sun-dried tomatoes, lime, chillies, olive oil, oregano, basil and paprika.
Do you sell marinades separately?
Yes, together with advice from our butchers. We can customise marinades for specific tastes and purposes.
Any special tips for handling marinated meat?
Don’t store it in the fridge for more than three days – in fact, it’s best to use marinated meat immediately for optimal taste.
Any special cooking tips for marinated meats?
To start with, the pan must be on a high heat. Meat shouldn’t be seared for more than a couple of minutes on each side, depending on how rare you want it to be. Marinades can be strong, mild or spicy, but the important thing is to the get the right balance of seasoning and flavour.
What are some of your added-value products?
Pork roulades; veal, pork or chicken schnitzels; lamb, beef or chicken kebabs; 100-percent beef-burger patties; roast beef; marinated or stuffed lamb or pork rolls
|Did You Know ?|
According to some sources, there are almost 70 different cuts of beef available. Depending on what country you’re in, you might read references to everything from boneless chuck fillet steak to filet mignon,
fajita meat, Kansas City steak, rump roast and Porterhouse.