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Imported, hand-diced beef chuck, marinated in a good red wine with bay leaves, garlic and thyme for 24 hours. Then slow-cooked in red wine and beef stock with bacon, smoked bacon lardons, caramelized baby shallots, button mushrooms and carrot chunks. Finished with some fresh chopped parsley. -
Dry-aged Thai Wagyu Beef. Made from a mix of Short Rib, Brisket and Shank, for the best flavour and tenderness. * Season to your own liking when cooking. -
Hot-smoked sausage with a little kick. They are made of 80% beef and 20% pork, lightly cured, and fully cooked. Pack sizes vary, the price is calculated per weight sold. -
Made from a mix of pork and beef with assorted spices, a little spicy. Very nice on a pizza or for a snack (sliced, skin is edible). -
Boerewors is a South African fresh sausage that is perfect for the grill. The name means “farmer's sausage” and comes from a combination of the Afrikaanse words boer ('farmer') and wors ('sausage'). Our Boerewors has a traditional recipe; 50% beef, 50% pork, toasted coriander seeds, black pepper, cloves, nutmeg, red wine and red wine vinegar. Pack sizes vary, the price is calculated per weight sold. -
Minced beef, slow cooked with onion, carrot and celery in a rich beef stock, topped with a creamy buttery mash. Oven ready in a tin foil container. -
Pork and beef meatballs. Onions, garlic, nutmeg and parsley in a rich beef stock finished with Dijon mustard and double cream. (6 pieces, 50% Pork 50% Beef). -
Minced beef, onion, garlic, tomatoes, kidney beans, dried red chillies, cumin and fresh coriander, slowly cooked in a meaty sauce. -
Classic beef ragu, cooked in tomato and red wine sauce. -
Classic beef ragu layered between sheets of egg pasta with a creamy cheese sauce. Comes in an oven-ready tinfoil container. -
Meatballs with onion, garlic, thyme, coriander in a rich tomato and smoked paprika sauce. (6 pieces, 50% Pork 50% Beef) -
Ground beef with caramelized onions, rock salt, and ground black pepper. The meat/fat ratio is 80/20.
