South Africans love their beef, which is why a good butcher is top of the popularity stakes. Now you can vote for your favourite butchery, thanks to a South African Red Meat Industry Forum initiative
The Cleaver Awards represent a genuine seal of approval. A vote from a customer means that superior value, service and surpassed expectations have been recognised.
The awards acknowledge butcheries which meet consumer expectations on in-store hygiene, the supply of quality-assured roller-marked South African beef, their level of competency in offering the best advice on meal preparations and perceived value for money.
When visiting your local butchery or supermarket, keep certain criteria in mind. If it meets or exceeds standards including hygiene, quality of products sold, freshness, variety, service and value, then vote for them.
To vote, SMS “beef up” and the name and town of your favourite butchery to 34194 before December 31.
Consumers who nominate a national winning butchery in their category could also win a R1 500 hamper of beef products.
Butchers are judged according to three categories – butcheries with four or more till points, butcheries with three or fewer till points and supermarket butcheries
Once the votes are tallied, butcheries will be short-listed according to the number of votes received in each category.
The short-listed finalists will be visited anonymously and independent evaluations by an industry evaluator against a 212 point checklist will be conducted.
Last year saw six national and 41 provincial butcheries winning platinum or gold Cleaver Awards.
Each national category winner will be awarded a platinum trophy and R20 000. A second prize of a gold trophy and R10 000 is also to be won. Winners and runners-up will be chosen in each of the nine provinces, with results being announced at a function in April.
Last year, a record number of votes were received, with 17 600 people countrywide voting for their favourite butchery. The Cleaver Awards have grown in popularity year on year since the launch in 2004, with this year expected to be the most successful
* SMS nomination entries to 34194 are charged at R1.
T-BONE STEAK
4 to 6 T-bone steaks, 30mm thick
Salt and pepper to taste
Marinade:
125ml cooking or olive oil
15ml lemon juice
1 garlic clove, crushed
5ml freshly chopped rosemary or any other fresh herb of your choice
Make incisions in the fat along the edge of the T-bone steak – 25mm apart – to prevent curling during braaing. Place the steaks in a shallow dish. Mix marinade ingredients and marinade for about 30 minutes.
Braai the meat over medium to hot coals until they’re done to your liking. Use the remaining marinade for basting. Add salt and pepper to taste. Serve with mieliepap and tomato and onion gravy.
KEBABS
800g steak of your choice
1 red pepper, seeds removed and cut into big pieces
1 green pepper, seeds removed and cut into big pieces
2 medium onions, peeled and cut into chunks
Salt and pepper to taste
6 skewer sticks
Marinade:
250ml white wine
50ml lemon juice freshly squeezed
1 garlic clove, crushed
5ml mustard
5ml soy sauce
15ml brown sugar
15ml freshly chopped basil
Cut the meat into 25mm cubes. Mix the marinade ingredients and marinade the cubes for about 30 minutes. Push pieces of meat and vegetables on to skewer, alternating between the two. Braai meat on medium to hot coals until done to your liking. Use the remaining marinade for basting. Add salt and pepper to taste. Serve with buttered potatoes and your favourite salad.
Makes four to six portions.
Hint: Add a pinch of mustard powder to the marinade for extra flavour.
BEST BEEF RIBS
1.5kg short beef ribs
Marinade:
Juice of 1 lemon
20ml honey
5ml ground ginger
50ml olive oil
50ml sweet chilli sauce
20ml brown sugar
50ml apricot jam
Salt and black pepper
Mix the marinade ingredients together and heat in the microwave or a pot until smooth.
Place the ribs in a flat baking tray and pour enough warm marinade over them, making sure the meat is covered. Allow to stand for several hours, or overnight if possible. Cook the ribs on the braai or under the grill, basting with the marinade from time to time. Cook on a medium heat to prevent burning the marinade before the meat is cooked through.
Serves four to five people.
Beer Marinated Rump Steak
4 large rump steaks
Marinade
60ml olive oil
85ml beer
1 to 2 cloves garlic, crushed
1 small onion, finely sliced
Freshly ground black pepper
5 -10ml soy sauce
15ml brown sugar
Mix together the marinade ingredients in a small pan and bring to the boil. Remove it from the heat and leave to cool completely. Place steaks in large dish, ensuring they don’t overlap.
Pour over marinade and leave for one to two hours. Braai over hot coals for four to five minutes per side for rare meat and seven to eight minutes per side for medium-done meat. Baste frequently with marinade. Serves four people.
Any leftover marinade can be re-boiled and served with the steak
Prime Rib steaks with Creamy Tarragon and Cape Basting Mixture
4 prime rib steaks, 20mm thick
5ml salt
Freshly ground black pepper to taste
Basting Mixture:
200ml sour cream
1ml salt
10ml Dijon mustard
5ml dried or 15 ml chopped fresh tarragon
15ml drained and chopped capers (optional)
10ml dried or 30 ml chopped fresh parsley
Ground black pepper to taste
First prepare the basting mixture by combining all the ingredients.
Braai the prime rib steaks to your liking, basting the meat frequently with the basting mixture. Season with salt and pepper and serve immediately.
Serves four people. - The Mercury