Description

Our beef stew on bone is perfect for potjies, stews and casseroles. We cut these into chunks or slices – your choice – to make for the perfect meal. In professional kitchens around South Africa when cut into slices, this is often called “staff meat” and is used to cook “pap n vleis”. It is a selection of chuck, brisket, short rib, blade and neck which is perfect for the energy needed to run busy kitchens or to simmer and enjoy in a potjie.