Ever heard of a DENVER STEAK or a BEEF RUMP TAIL? We guarantee that these NEW and exclusive Dargle Valley butcher cuts won’t be found at your local supermarket!
Get ready to WOW your guests with these unique and DELICIOUS cuts at your next dinner party or braai.
Gourmet version of pork chops? - Ahhh, yes please! With the bone still on the meat, tomahawk pork chops are a thicker, fattier piece of meat known for juiciness and flavour.
Like regular pork chops, tomahawk is perfection on the pan, over the braai or oven-baked. Prep your uncooked meat with an easy salt and pepper combo or try a dry rub which forms a crust around the meat and seals in the juicesiness.
DV TOP TIP: Try it with one of our favourite quick go-to dry rub recipes:
- 2 tsp paprika
- 2 tsp salt (try it with smoked salt, if you have!)
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Mustard powder
DENVER STEAKS will win any popularity contest. These unique steaks come from the beef chuck primal cut, known for rich roasts. Deliciously tender with a naturally beefy and buttery flavour and the added balance of a good amount of marbling.
Sear these lightly seasoned steaks over a hot cast iron skillet. Reduce to medium heat, cook each side for 2 minutes.
DV TOP TIP: Don’t forget the all important 5 minute REST period before serving this smooth steak.
The Picanha, Coulotte, Rump cap or Tri-tip? Underrated and too often overlooked, the BEEF RUMP TAIL has many names. This cut is one of the finest and most interesting, and the cooking options are endless.
Choose your culinary style - roast it, fry it in a pan, cook it slowly in a kettle braai or braai it over very hot coals.
Season with sea salt and play around with the caramelisation of charring, seared and smokey meat flavours.
DV TOP TIP: Keep turning the meat every few minutes.
This exclusive cut likes to take things slow. The CHUCK EYE STEAK comes from the upper shoulder of the cow and is known for flavourful roasts cooked at lower temperatures for longer.
Add a generous coat of salt and pepper seasoning, over high heat of 4-5 minutes per side for a medium-rare finish. Do not overcook a Chuck Eye Steak, this can result in a sad case of dry and tough meat.
DV TOP TIP: After seasoning, keep in the fridge for 1-2 hours - this will help to create an even thick crust over the steak.
The new favourite, the best in the biz and cut from whole rib roasts - the BEEF RIBEYE CAPS. Tender, delicious and full of the most amazing beef flavour. These cuts may look unusual but they have a melt-in-your-mouth texture and marbling in all the right places.
Butter baste these caps and sear over the pan or enjoy them on the braai.
DV TOP TIP: After searing, try finishing them off in the oven for a few minutes.
Long, flat BEEF SKIRT STEAK is prized for its intensely beefy flavour and versatility in the kitchen. This choice of cut is well suited to Mexican dishes, stir-fries and pies.
Marinate your skirts before cooking on the braai or iron skillet, this will minimise any toughness and maximise on flavour. This cut of meat requires to be cooked very hot and should never be served more than medium-rare. Let the meat REST, slice it up and add to your recipe.
DV TOP TIP: While it’s often tempting to cut a SKIRT STEAK up before cooking it, we recommend cooking it whole first, letting it rest, and then slicing it before adding it to your dish.
Ready to give them a try? SHOP OUR EXCLUSIVE BUTCHER CUTS