beef

As leading suppliers of the best wholesale meat Western Cape and Johannesburg have to offer, we always strive to provide not only the best quality products but also to keep abreast of all developments in the meat sector.

We all love a juicy, tender cut of meat, but have you ever wondered what makes it so tender? Turns out, in addition to buying from a reputable supplier such as N1 which has the best quality meat Cape Town has to offer, there are several other factors to consider: how old the animal is and its diet; the specific cut of meat; the muscle size and amount of connective tissue; and also the cooking temperature.

N1 are the leading suppliers of high-quality wholesale meat and frozen food products to a long-established list of successful clients in the Cape Town and Johannesburg areas. And while our top-quality products help bring magic to any fine-dining experience – think signature dishes like Orange Beef which pairs crisp-fried fillet with bittersweet preserved orange; or Carne Asada which combines marinated steak with fried plantains, homemade black beans and fresh guacamole – it’s always interesting to look back in time and see what the signature dishes were of various historical figures.

As leading South African meat wholesalers, N1 know how important it is to stay abreast of industry news and events and to ensure that consumers are similarly properly informed and kept up to date. Misconceptions creep in across all industries, and one site, in particular, Meat MythCrushers is dedicated to providing customers and media with the full picture when it comes to meat misconceptions.

We’re a nation that loves meat and quite honestly, what’s not to love. We’re said to consume around 2.9 million tons of poultry, beef and pork per annum. So yes, it’s fair to say we’re meat lovers. But have you ever wondered what the main difference is between red and white meat and why we’re encouraged to eat more of one than the other?

You’re not alone in your musings.

Yes, we know it’s not the holidays just yet, but now’s the time to start stocking up, because you don’t want to be caught in the Christmas madness that ensues later in December, do you? While roast turkey might once have been the traditional choice for Christmas dinner, it has steadily been surpassed by lamb and it’s easy to see why lamb is far more versatile depending on the cut of meat you choose and definitely more forgiving when it comes to succulence and tenderness.

As leading Johannesburg and Cape Town meat wholesalers, N1 are accustomed to providing the best quality wholesale meat to the widest selection of clients, but did you know that in the 16th century not everyone was afforded the same custom? In Tudor times what, how and where you ate depended largely on who you were.

Sausages have been around since day dot, okay not quite that long, but close, because sausages are even older than ancient Greece or Rome – the delicious morsels were first made by the Sumerians (today’s Iraq) about 5,000 years ago. They come in all shapes and sizes, and we just love them – all of them. So if you want to brush up on a few sausage facts, then here you go:

Last week we looked to Innova Marketing Insights for their predictions on what’s hot and what’s not for the coming year – this week we turn to Packaged Facts and Mintel for their trends and we end off with highlights from Food24 and a few of our local, South African chefs.

PACKAGED FACTS’ TOP TRENDS

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