without any compromise on quality
Meat Brothers really is owned by 3 brothers who are fourth generation cattle farmers and meat traders!
Our grandfather started a meat company in Zimbabwe 50 years ago, and our father started a meat company in South Africa in 1977, which we joined in the 1990’s.
That company, which focused on providing meat to the catering and hospitality industry, was sold in 2013. We decided to launch a new meat company in 2015, where we would provide our well known quality, good value
and service directly to the retail customer.
Where we source our meat
Grading Meat
Accredited South African Abattoirs use a grading system that is based on the age of the animal.
Ageing Meat
What makes up a piece of beef?
In deciding how to cook beef, it helps to understand what makes up a piece of beef.
Different Cooking Methods for Beef
The key to knowing how to cook is knowing the cut of the beef you’re working with. Each cut has its own characteristics and needs to be cooked a certain way to get the results. Once you understand what each cut is made of and why, knowing how to cook is easy! There are just a few rules to follow.
For example, steaks are low in collagen and elastin, so you cook them quickly at high heat to get tender, juicy results. A blank steak or short ribs, on the other hand, are much tougher. It’s better to braise them. The lower, wet heat will break down all that tough collagen, and keep meat moist.
There are lots of different ways of cooking beef. But they all boil down to two types of cooking : dry heat and wet heat.
Dry Heat
When you cook using a dry heat, (braaing, grilling, panfrying or roasting) a few different things happen. First of all, the surface of your beef forms a delicious, flavorful crust. The second thing that happens is the beef loses it’s moisture. It evaporates from the surface first, and then the moisture from the inside moves outward. This gives the meat more concentrated flavour. Dry heat is best for steaks such as fillet, rump or sirloin.
Wet Heat
When you cook with a wet heat, your beef loses less moisture. It still loses some, but the cooking juices make up for it. This lets you cook your beef longer, which can really help out a tougher cut. Braising and Stewing are great examples of wet heat cooking. Wet heat cooking can produce meat with fantastic flavor, such as brisket or short ribs.