Kings Meat Deli

Legends in the house 😍📸

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Vodacom United Rugby Championship - URC

SOLD OUT VURC GRAND FINAL AT LOFTUS 😍🏆

*We still have limited hospitality packages available on Ticketpro.

"Still searching for the perfect Father's Day gift? Look no further! Treat Dad to something he'll truly love this year. From high-tech gadgets to heartfelt experiences, there's something for every dad out there. Let's celebrate the incredible men who shape our lives. " 😁😁

𝐁𝐈𝐑𝐓𝐇 𝐎𝐅 𝐓𝐇𝐄 𝐁𝐎𝐍𝐒𝐌𝐀𝐑𝐀 | 60 YEARS AGO

1957 | After more than 20 years of careful breeding, South Africa created a new breed of cattle, the Bonsmara, which, under the anxious eye of Prof Jan Bonsma, went through its final critical test for official acceptance in 1958.

Below are excerpts from a report on the launch of this historic process from the Farmer's Weekly issue of 15 May of that year.

After his return from a study tour of the US in 1937, Professor Jan Bonsma took the lead in the search for a new cattle breed better adapted than the exotic breeds to the extensive semi-arid and the subtropical regions of South Africa. The site of the project, the land on which the Mara Research Station now stands, was chosen with the challenge of evolving a type consisting of five-eighths indigenous blood and three-eighths exotic blood.

The first crossbred calves were born at Mara and they formed part of a concentrated breeding program which included extensive grading experiments carried out on British pedigree bulls and tribal cattle over a long period.

Nearing the end of the project, a total of 60 bulls of the fixed new breed were loaned to farmers in different parts of the country.

Detailed records of the performance of the bulls and that of their progeny were kept, and the resultant herds and their records will now be studied in detail by Professor Bonsma (after whom the Bonsmara was named) and other officials of the department who have been associated with the development of the breed.

Dr. DM Joubert, a co-worker, who has just completed a short history of the breed, told Farmer's Weekly that the future of the first modern South African breed of cattle was now in the balance and that the results achieved with the Bonsmara bulls loaned to the farmers would now largely determine whether it merited acknowledgment or not.

In the event, it did just that and 𝐧𝐮𝐦𝐞𝐫𝐢𝐜𝐚𝐥𝐥𝐲 𝐭𝐡𝐞 𝐁𝐨𝐧𝐬𝐦𝐚𝐫𝐚 𝐭𝐨𝐝𝐚𝐲 𝐢𝐬 𝐭𝐡𝐞 𝐥𝐚𝐫𝐠𝐞𝐬𝐭 𝐛𝐞𝐞𝐟 𝐜𝐚𝐭𝐭𝐥𝐞 𝐛𝐫𝐞𝐞𝐝 𝐢𝐧 𝐒𝐨𝐮𝐭𝐡 𝐀𝐟𝐫𝐢𝐜𝐚, and it is also unique in that it is the only beef breed developed with the exclusive aid of performance-tested records.
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Dis Moederdag 12 Mei kom loer in by Kings Meat Deli vir spesiale geskenkies vir ma en ouma.

Ons het nie net biltong nie- maar ons ken 'n paar ma's wat 'n stukkie biltong sal verslint.

CREAMY CHICKEN LIVERS FOR ALL TASTEBUDS TO ENJOY.

Ingredients:
2kg Chicken Livers
2 Punnet Mushrooms chopped
175g Sundried tomatoes
2 Onions chopped
3 Tablespoons chopped Garlic
1 Tablespoon Smoked Paprika
1 Tablespoon Ground Cumin
1 Tablespoon KINGS BRAAI SPICE
1 Tablespoon Chilli Flakes
1 Tablespoon Dried Origanum
1 Tablespoon Mixed Herbs
Add salt and pepper to taste

Method:

1. Heat your skillet with Olive oil to medium heat.
2. Add your chicken livers to the skillet, until browned.
3. Transfer your browned livers to a bowl and keep aside.
4. Add your onions, mushrooms and garlic to the skillet and sautè
until soft.
5. Mix all your spices together and add to your skillet with your Sundried Tomatoes and Fresh cream and let it simmer for 5 minutes
6. Add browned livers back to skillet and let it cook for 15-20 minutes.
7. Add your favorite choice of chilli sauce for extra heat.

Serve with a toasted sour dough, ciabatta or pap.

Well done Brutes Air-Gas-Power on a great initiative and hosting an awesome event !!

Trophy Care is a must for every hunter - Good idea for Fathers day.

🌨️ Winter Trading Hours Update! 🌨️

Starting May 6th, our hours will adjust:

🕰️ Mon-Fri: 08:00-17:30
🕰️ Sat: 08:00-15:00
🕰️ Sun: 09:00-13:00

Thanks for your understanding and continued support!

🐰 Wishing everyone a joy-filled Easter weekend! May it be filled with love, laughter, and cherished moments with family and friends. Happy Easter!

Ostrich Droëwors now in stock

CHARGRILLED RIBEYE STEAK
Rib eye steak char-grilled and served with Amasi dressing, a fresh chakalaka salad and beer bread

TECHNIQUES covered in this recipe: char-grilling; resting and tenting; slicing
Can be served room temperature.

Recipe developed by
Styling by
Photography by
https://static1.squarespace.com/static/564312e0e4b02d0ff72509f3/t/6566fe696f75a8695b934567/1701248619765/Chargrilled+Ribeye+Steak.pdf

Banting much ? 😆😆👏🏼👏🏼🔥🔥

Kings Meat Deli Kings Meat Deli is much more than your local meat market or butcher; it is laden with quality meat,

Love is in the air at King's Meat Deli. ❤️❤️❤️❤️
Spoil your special someone with these incredible biltong hampers, packed with the most amazing treats.
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Visit us for a mouth-watering valentine experience
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Wishing all our customers a fantastic New Year ahead!

Wishing you a season of love, a table full of good food, and a heart full of cherished moments. Merry Christmas to you and your dear ones! 🎅🎁✨

Just a reminder of our trading hours during the festive season.
!

Drop your purchase slip in the X-mas box at the tills and stand a chance to will a R300 biltong hamper that will be announce on Saturdays 23 December 2023

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Smoked in a reverse flow smoker, with peach wood

Smoker temp 107 to 110 degrees.

The Brisket was then wrapped in butchers paper when it reached an internal temp of 65 degrees Celsius .

Taken out at about 95 degrees … at the perfect “probe tender” texture stage .
Then left to rest for 1 hour in a cooler box before serving .

“Vleis Vryf “ was the Rub of choice …

Thanks Gerhard Van Niekerk for sharing your Braai experience!