Halaal Meat South Africa

It might seem far off now, but the holiday season is fast approaching – did you know there are only six Fridays to go until Christmas? So, now’s the time to start planning your menus and stocking up on Halaal certified meat for all those celebratory dinners with loved ones around the table or braai. And to make things easier, we’ve compiled a quick summary on the various cuts and their ideal cooking methods to ensure you get the best out of your meat.

Best Halaal Certified Cuts for Roasting

Beef: Rib eye, rump, sirloin, fillet/tenderloin, blade, topside, round, oyster blade, standing rib roast, silverside (uncorned), and rolled rib beef roast

Lamb: Leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder), round or topside roasts, boned and rolled loin, mini roast, eye of short loin, rack, short loin/mid loin, roast, and rump roast.

You can choose to calculate the cooking time of each roast using its weight, but a meat thermostat is far more accurate and takes all the guesswork out of the equation. For rare meat, the internal temperature should be 55-60°C; for medium-rare 60-65°C; for medium 65-70°C; for medium-well 70-75°C and for well-done 75°C+.

Best Halaal Certified Cuts for Braaing

Beef: Fillet/tenderloin, rib eye, sirloin/porterhouse/New York, T-bone, rump, round, blade, oyster blade, silverside sandwich steaks, silverside steaks (for kebabs only), topside steaks (for kebabs only), and beef spare ribs.

Lamb: Steaks (round or topside), fillet/tenderloin, eye of short loin, loin chops, leg chops, chump chops, spare ribs, and lamb cutlets

If you’re trying to achieve the perfect level of doneness with your steaks, then braai master, Jan Braai, says that given your steak is between 2.5cm to 3cm thick, braaied on extremely hot coals and at a grid height of 10 cm, it should take around 7 minutes for the steak to reach medium-rare. He advises braaing the steak for 2 minutes on each side, and then again for 1.5 minutes on each side to make up the total of 7 minutes.

And then regardless of cooking method, it’s vital that meat rests before you serve it. The reason is simple: as meat cooks, muscle fibres firm up and liquid is pushed out, this liquid moves towards the surface of the meat and some of it evaporates; but when you let meat rest, it allows the moisture to redistribute back into the meat so that it stays juicy and tender – well worth the wait.

So, call N1 today for the best in quality meat Cape Town and Johannesburg to place your orders – remember, only a few short weeks to go before the holidays begin …