Steak Your Claim to Flavor

Welcome to our deli, proudly established in 2022 with a commitment to delivering quality meat products you can trust. From traditional favourites like biltong and droëwors to a wide range of offal products, we offer something for every customer who values great taste and reliable quality.

In addition to our specialty products, we also provide superior cuts of beef, including premium steaks prepared to meet the highest standards. Whether you are looking for everyday cooking cuts or top-quality beef for the grill, our deli is dedicated to providing meat that delivers on both flavour and freshness.

We take pride in leading the market not only through the quality of our products, but also by offering excellent value for money. Every product we prepare is handled with strict hygiene practices and great care, ensuring that what reaches your table is fresh, safe, and of the best possible standard.

For your convenience, we also deliver directly to your door, making it easier than ever to enjoy high-quality meat products without leaving your home.

Our focus is simple: quality products, superior cuts, strict hygiene, reliable service, and fair value for every customer. Since 2022, we have worked hard to build a reputation for consistency, trust, and proudly delivering meat products that meet the expectations of our community.

RECIPES

With love from our table to yours

How to make your own Biltong

Slice 1 kg beef (silverside/topside) into 2–3 cm strips.

Sprinkle with 50 ml brown vinegar.

Mix

30 g coarse salt

15 g coriander (toasted & crushed),

5 g black pepper,

5 g brown sugar,

2 g bicarbonate of soda (optional),

2 g chili flakes (optional).

Coat meat well, refrigerate 6–12 hrs.

Pat dry, hang on hooks in a cool, well-ventilated place 3–7 days until firm outside and still slightly soft inside.

Slice thin and serve.

Ouma se Oxtail

Ingredients

2–2.5 kg oxtail, cut into pieces
2 tbsp flour
2 tbsp oil
2 onions, chopped
3 carrots, sliced
3 celery sticks, chopped
4 garlic cloves, crushed
2 tbsp tomato paste
500 ml beef stock
250 ml red wine (optional but recommended)
2 bay leaves

1 tsp thyme
1 tsp black pepper
Salt to taste
Optional Additions
2 potatoes, cubed
200 g mushrooms
1 tbsp Worcestershire sauce

Method

Season and coat the oxtail pieces lightly with flour, salt, and pepper.
Heat oil in a large pot or cast iron pot and brown the oxtail well on all sides. Remove and set aside.

In the same pot, sauté onions, carrots, celery, and garlic until soft.
Add tomato paste and cook for 2 minutes.
Pour in the red wine and scrape the bottom of the pot.
Add the beef stock, bay leaves, thyme, and Worcestershire sauce.
Return the oxtail to the pot.
Cover and slow cook for 3–4 hours on low heat (or 160°C oven) until the meat is very tender and falling off the bone.
Add potatoes or mushrooms in the last 45 minutes if using.

Serving Suggestions

Serve with:
Pap
Mashed potatoes
Rice
Fresh bread