What's Beef?
To many carnivores, beef is just a steak.
But to those with a trained palate, the ultimate bovine cuts are prepared from the time a calf is born.
Experts say it’s all in the grain or grass the animal is fed.
Then there is the ageing process – dry or wet – of the cuts that makes all the difference.
This whole process is called the “field to fork” principle, where the meat is wholesome and free of preservatives.
One of Mzansi’s specialist steakhouses, The Local Grill says its concept is reminiscent of “the local butcher era”, when service was a personal pleasure, not a job. Meat was cut to order, and the butcher took pride in his knowledge of his customers’ preferences.
At grill houses, every steak has a history and diners are given the story behind the piece before they can tuck into it.
The Local Grill co-owner Steven Maresch took a Sunday World team on a tour of the restaurant, including the cold room facility in which the prime cuts are aged and the kitchen where the meat is prepared.