Halaal Certified Meat

In South Africa, we know our meat. From Sunday braais to shisa nyama, quality cuts are part of our culture. But even top-tier beef, lamb, or chicken can lose its magic if it’s handled the wrong way – and no recipe can save a bad piece of meat.

Whether you're buying for your restaurant, your butchery, or just your household, this guide will help you choose better cuts and prep them like a pro – straight from the experts at N1, trusted Cape Town meat wholesalers.

As we all know, our appetites are stimulated with the sight and smell of food long before we actually taste anything, which is why the art of food presentation is essential to maximise the enjoyment of any meal.

It has always been essential to N1 that they are strictly Halaal compliant and cater for the expanding needs of their Halaal customers. Their first independent factory for the production of Halaal certified meat and Halaal fish was opened in 2001 and when they moved to bigger premises in 2016, their Halaal infrastructure grew in size too. In choosing to be completely and proactively compliant, N1 carry Islamic Council of South Africa (ICSA) accreditation.

Sous vide, although a very old cooking method and ubiquitous in finer restaurants, has experienced an upsurge in popularity thanks in part to foodie media and the fact that the equipment needed to use the cooking method at home has become more affordable. But, if you haven’t been following any of the hype, you might be wondering what it’s all about, so let’s begin with the basics.

Winter is probably the season most associated with ox meat – nothing beats a rich and aromatic oxtail stew – but ox, also a Halaal certified meat, can be used in a number of inspiring ways, and N1 offer a wide range of cuts to tempt adventurous taste buds.

Ox Tripe

Winter arrived with a bang in Cape Town this week as it was left battered and bruised in a storm said to be the greatest storm the Cape has seen in 30 years. Thankfully it also meant plenty of rain which is desperately needed considering the drought and the fact that the city was officially declared a disaster area earlier this year. Now that we’re finally into the cold and wet season, if ever you needed an excuse to hibernate and delight in warm winter dishes, this is it.

While it’s not something we encounter every day, raw meat dishes enjoy a huge following around the world. Regardless of country, origin or preparation, they all begin with quality meat; and in case you were wondering, Halaal certified meat may also be eaten raw, provided the animal is lawful and has been slaughtered adhering to strict Halaal practises.

Antioxidants is a word that’s bandied about all the time – we all know they’re supposed to be good for us, we know they’re found in meat, fish, fruit and vegetables – yes, frozen vegetables count too; but do you know exactly what they are and the role they play in creating a healthier you?

The world ‘Halaal’ is Arabic for ‘permissible’, so the literal interpretation of Halaal meat or Halaal fish, is that it’s food considered by Islamic law to be fit for eating. The opposite of Halaal is Haraam, and according to the Codex Alimentarius, a body governing international food standards; Haraam food covers a long list of animals, it also includes the blood of any animal, and any permissible animal not slaughtered according to Islamic Law.

Welcome 2017 – a time for new beginnings and new resolutions. Although, as roughly only 8% of people actually achieve their resolutions, perhaps it would be wiser and kinder to simply say we plan to be healthier and fitter in 2017. With that gentler approach in mind, let’s consider the role Halaal certified meat and other protein play in achieving those goals.