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New York Cut

R 252.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184656519297] = {"id":2184656519297,"title":"New York Cut","handle":"dry-aged-new-york-cut","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R420 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 600G PORTION\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New York Cut, or Strip Steak, is the particular fashion of cutting the Sirloin from the short loin of the cow. This particular cut gained prominence in 1827, where it was the one of the signature dishes of a restaurant called Delmonico’s in New York. Since, it has been known as the New York Cut. At the Fat Butcher, we serve our New York Cut Sirloin on the bone. The bone acts as a conductor and isolator of heat, which allows your steak to stay at optimum temperature for longer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003e\u003cspan\u003ePepper crusted or grill with FB Butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a\u003cspan\u003e\u003cb\u003e \u003c\/b\u003ehearty left bank Bordeaux-style blend. This means that the base of the Bordeaux-style blend should be the Cabernet Sauvignon. Typical left bank Bordeaux-style blends deliver fruit scents and flavours of cassis, blackberry, dark cherry, vanilla, black cherry, coffee bean, spice and liquorice The wines are often concentrated, powerful, firm and tannic. Depending on the specific wine, it can appear to be austere in character in its youth, which is why you should look for one older than 3 years.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-24T16:17:07+02:00","created_at":"2020-04-24T16:25:22+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","dry aged","New York","prime","steak","strip steak"],"price":25200,"price_min":25200,"price_max":25200,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19817318088833,"title":"600g","option1":"600g","option2":null,"option3":null,"sku":"newyorksirloin","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"New York Cut - 600g","public_title":"600g","options":["600g"],"price":25200,"weight":600,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341","options":["Size"],"media":[{"alt":null,"id":20482390720641,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-6.jpg?v=1640191341","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R420 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 600G PORTION\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New York Cut, or Strip Steak, is the particular fashion of cutting the Sirloin from the short loin of the cow. This particular cut gained prominence in 1827, where it was the one of the signature dishes of a restaurant called Delmonico’s in New York. Since, it has been known as the New York Cut. At the Fat Butcher, we serve our New York Cut Sirloin on the bone. The bone acts as a conductor and isolator of heat, which allows your steak to stay at optimum temperature for longer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003e\u003cspan\u003ePepper crusted or grill with FB Butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a\u003cspan\u003e\u003cb\u003e \u003c\/b\u003ehearty left bank Bordeaux-style blend. This means that the base of the Bordeaux-style blend should be the Cabernet Sauvignon. Typical left bank Bordeaux-style blends deliver fruit scents and flavours of cassis, blackberry, dark cherry, vanilla, black cherry, coffee bean, spice and liquorice The wines are often concentrated, powerful, firm and tannic. Depending on the specific wine, it can appear to be austere in character in its youth, which is why you should look for one older than 3 years.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2184656519297]['collection'] = []; GRFQCollection[2184656519297]["collection"].push('96020562049') GRFQCollection[2184656519297]["collection"].push('95751864449')
T-Bone

R 378.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184653111425] = {"id":2184653111425,"title":"T-Bone","handle":"dry-aged-t-bone","description":"\u003cp\u003e\u003cstrong\u003ePRICE: R540 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 700G or 1.2KG PORTION \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe T-Bone steak is cut from the short loin of the cow, located in the midriff. It is known as the best of both worlds, as it separates a Fillet and a Sirloin with a T-shaped bone in the middle. The T-Bone is not to be confused with the Porterhouse steak. The latter can be found further to the rear of the short loin; an area known as the Tenderloin of the cow. This area shows a more heavily marbled sirloin, and a thicker piece of fillet (also known as the Tenderloin Fillet).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eG\u003cspan\u003erill with FB BBQ Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003efantastic Red Zinfandel would be the optimal wine for a fatty T-Bone. While Zinfandel is quite rare as a cultivar in South Africa, it typically has notes of plum, dried fruits, cinnamon and raisin on the palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2020-04-24T15:54:45+02:00","created_at":"2020-04-24T16:14:22+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","dry aged","prime","steak","t-bone"],"price":37800,"price_min":37800,"price_max":64800,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19953536204929,"title":"700g","option1":"700g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"T-Bone - 700g","public_title":"700g","options":["700g"],"price":37800,"weight":700,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":19953536237697,"title":"1.2Kg","option1":"1.2Kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"T-Bone - 1.2Kg","public_title":"1.2Kg","options":["1.2Kg"],"price":64800,"weight":1200,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226","options":["Size"],"media":[{"alt":null,"id":20482413723777,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-10.jpg?v=1640192226","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003ePRICE: R540 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 700G or 1.2KG PORTION \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe T-Bone steak is cut from the short loin of the cow, located in the midriff. It is known as the best of both worlds, as it separates a Fillet and a Sirloin with a T-shaped bone in the middle. The T-Bone is not to be confused with the Porterhouse steak. The latter can be found further to the rear of the short loin; an area known as the Tenderloin of the cow. This area shows a more heavily marbled sirloin, and a thicker piece of fillet (also known as the Tenderloin Fillet).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 2 weeks dry-aged and 21 days wet-aged\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium rare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eG\u003cspan\u003erill with FB BBQ Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003efantastic Red Zinfandel would be the optimal wine for a fatty T-Bone. While Zinfandel is quite rare as a cultivar in South Africa, it typically has notes of plum, dried fruits, cinnamon and raisin on the palate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}; GRFQCollection[2184653111425]['collection'] = []; GRFQCollection[2184653111425]["collection"].push('96020562049') GRFQCollection[2184653111425]["collection"].push('95751864449')
Fillet

R 122.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184671068289] = {"id":2184671068289,"title":"Fillet","handle":"wet-aged-whole-fillet","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R610 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fillet is known as the blank canvas of the steakhouse. It is served best with a dressing or sauce. This cut is a clean piece of meat from the tenderloin area of the cow. It contains very little or no fat, and is incredibly tender. The fillet spans two primal cuts, and sits between the short loin and sirloin of the cow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 14 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eBlue to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eBasted with \u003ca href=\"https:\/\/shop.fatbutcher.co.za\/collections\/fb-tasty-additions\/products\/fb-bbq-sauce\" title=\"FB BBQ Sauce\"\u003eFB BBQ Sauce\u003c\/a\u003e or grill with FB Butter, or a favourite, the \u003ca href=\"https:\/\/shop.fatbutcher.co.za\/blogs\/news\/truffle-and-wild-mushroom-steak-sauce\" title=\"The Fat Butcher Mushroom Sauce\" target=\"_blank\"\u003emushroom sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003ePinotage is a cross-pollination between the light and fruity Pinot Noir, and the aromatic, prominent and hearty Cinsault (or Hermitage, as known in France). The Pinotage is the only Proudly South African varietal, and also one of the youngest worldwide. It was created in 1925 by Professor Abraham Izak Perold at the University of Stellenbosch. Pinotage typically produces deep red varietal wines with smoky, bramble and earthy flavours, sometimes with notes of bananas and tropical fruit.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-24T16:53:20+02:00","created_at":"2020-04-24T16:55:18+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","fillet","steak","wet aged"],"price":12200,"price_min":12200,"price_max":30500,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39299046604929,"title":"200g","option1":"200g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fillet - 200g","public_title":"200g","options":["200g"],"price":12200,"weight":1800,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39299046637697,"title":"300g","option1":"300g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fillet - 300g","public_title":"300g","options":["300g"],"price":18300,"weight":1800,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39299046670465,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fillet - 500g","public_title":"500g","options":["500g"],"price":30500,"weight":1800,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-7.jpg?v=1640191028"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-7.jpg?v=1640191028","options":["Size"],"media":[{"alt":null,"id":20482382102657,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-7.jpg?v=1640191028"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-7.jpg?v=1640191028","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R610 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fillet is known as the blank canvas of the steakhouse. It is served best with a dressing or sauce. This cut is a clean piece of meat from the tenderloin area of the cow. It contains very little or no fat, and is incredibly tender. The fillet spans two primal cuts, and sits between the short loin and sirloin of the cow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 14 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eBlue to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eBasted with \u003ca href=\"https:\/\/shop.fatbutcher.co.za\/collections\/fb-tasty-additions\/products\/fb-bbq-sauce\" title=\"FB BBQ Sauce\"\u003eFB BBQ Sauce\u003c\/a\u003e or grill with FB Butter, or a favourite, the \u003ca href=\"https:\/\/shop.fatbutcher.co.za\/blogs\/news\/truffle-and-wild-mushroom-steak-sauce\" title=\"The Fat Butcher Mushroom Sauce\" target=\"_blank\"\u003emushroom sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003ePinotage is a cross-pollination between the light and fruity Pinot Noir, and the aromatic, prominent and hearty Cinsault (or Hermitage, as known in France). The Pinotage is the only Proudly South African varietal, and also one of the youngest worldwide. It was created in 1925 by Professor Abraham Izak Perold at the University of Stellenbosch. Pinotage typically produces deep red varietal wines with smoky, bramble and earthy flavours, sometimes with notes of bananas and tropical fruit.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2184671068289]['collection'] = []; GRFQCollection[2184671068289]["collection"].push('96020562049')
Rump

R 105.00

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2186879598721] = {"id":2186879598721,"title":"Rump","handle":"wet-aged-whole-rump","description":"\u003cp\u003e\u003cstrong\u003ePRICE: R350 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Rump steak is cut from the rear quarters of the cow and is known as the butcher’s favourite. The rump is a boneless five-muscled primal that sits between the sirloin and topside. This steak is made up of four of these muscles with differing tenderness. A great all-rounder steak, rump is a little firmer in texture with a good layer of fat and are perfect for a variety of cooking methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 28 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eRare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eBasted with FB BBQ Sauce or grill with FB Butter, or pepper crusted\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003eStellenbosch Merlot, regarded as some of the hotter Merlots around the world, climate-wise. Merlot flavour does vary depending upon where it's grown climate-wise, you’ll typically get notes of ripe blue, black and red fruit. These tasting notes are often backed by undertones of coco, vanilla and various earth tones. This dry red is the one to go with your Rump steak.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-27T16:16:58+02:00","created_at":"2020-04-27T16:20:05+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","rump","steak","wet aged"],"price":10500,"price_min":10500,"price_max":17500,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39299046703233,"title":"300g","option1":"300g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Rump - 300g","public_title":"300g","options":["300g"],"price":10500,"weight":2500,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39299046736001,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Rump - 500g","public_title":"500g","options":["500g"],"price":17500,"weight":2500,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-3.jpg?v=1640191918"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-3.jpg?v=1640191918","options":["Size"],"media":[{"alt":null,"id":20482405335169,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-3.jpg?v=1640191918"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-3.jpg?v=1640191918","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003ePRICE: R350 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Rump steak is cut from the rear quarters of the cow and is known as the butcher’s favourite. The rump is a boneless five-muscled primal that sits between the sirloin and topside. This steak is made up of four of these muscles with differing tenderness. A great all-rounder steak, rump is a little firmer in texture with a good layer of fat and are perfect for a variety of cooking methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 28 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eRare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eBasted with FB BBQ Sauce or grill with FB Butter, or pepper crusted\u003c\/p\u003e\n\u003cp\u003ePair it with a \u003cspan\u003eStellenbosch Merlot, regarded as some of the hotter Merlots around the world, climate-wise. Merlot flavour does vary depending upon where it's grown climate-wise, you’ll typically get notes of ripe blue, black and red fruit. These tasting notes are often backed by undertones of coco, vanilla and various earth tones. This dry red is the one to go with your Rump steak.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2186879598721]['collection'] = []; GRFQCollection[2186879598721]["collection"].push('96020562049')
Sirloin

R 115.50

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2184672247937] = {"id":2184672247937,"title":"Sirloin","handle":"wet-aged-sirloin","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R385 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 2.5KG PER CUT OR SMALLER PORTIONS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKing James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as \"Sir Loin\". Whether this myth is factually correct or not is a question of debate. That which cannot be debated however, is the exquisite taste and tender of The Fat Butcher’s Sirloin steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 28 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eRare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eBasted with FB BBQ Sauce or grill with FB Butter, or pepper crusted\u003c\/p\u003e\n\u003cp\u003ePair it with \u003cspan\u003ea noble Cabernet Sauvignon. Cabernet Sauvignon is a cross-pollination between the hearty, prominent Cabernet Franc, and the fruity Sauvignon Blanc. Once again, there is a debate as to whether this happened on purpose, or by accident (in the 1600’s in France). The most common aromatic and flavour components found in cabernet sauvignon are dark fruits like plum, black cherry, and blackberry along with warm spice, vanilla, liquorice and black pepper. You will frequently whiff aromas of tobacco and leather.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-04-24T16:53:20+02:00","created_at":"2020-04-24T16:57:40+02:00","vendor":"The Fat butcher","type":"","tags":["beef","butchery","sirloin","steak","wet aged"],"price":11550,"price_min":11550,"price_max":92650,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39299046768769,"title":"300g","option1":"300g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Sirloin - 300g","public_title":"300g","options":["300g"],"price":11550,"weight":2500,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39299046801537,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Sirloin - 500g","public_title":"500g","options":["500g"],"price":19250,"weight":2500,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39295981551745,"title":"1 Kg","option1":"1 Kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Sirloin - 1 Kg","public_title":"1 Kg","options":["1 Kg"],"price":38500,"weight":1000,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":19817323528321,"title":"2.5Kg","option1":"2.5Kg","option2":null,"option3":null,"sku":"wholefillet","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Sirloin - 2.5Kg","public_title":"2.5Kg","options":["2.5Kg"],"price":92650,"weight":2500,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-9.jpg?v=1640192160"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-9.jpg?v=1640192160","options":["Size"],"media":[{"alt":null,"id":20482411626625,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-9.jpg?v=1640192160"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-9.jpg?v=1640192160","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003ePRICE: R385 PER KG\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eSIZE: 2.5KG PER CUT OR SMALLER PORTIONS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKing James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as \"Sir Loin\". Whether this myth is factually correct or not is a question of debate. That which cannot be debated however, is the exquisite taste and tender of The Fat Butcher’s Sirloin steak.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING:\u003c\/strong\u003e 28 days wet-aged\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eRare to medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eBasted with FB BBQ Sauce or grill with FB Butter, or pepper crusted\u003c\/p\u003e\n\u003cp\u003ePair it with \u003cspan\u003ea noble Cabernet Sauvignon. Cabernet Sauvignon is a cross-pollination between the hearty, prominent Cabernet Franc, and the fruity Sauvignon Blanc. Once again, there is a debate as to whether this happened on purpose, or by accident (in the 1600’s in France). The most common aromatic and flavour components found in cabernet sauvignon are dark fruits like plum, black cherry, and blackberry along with warm spice, vanilla, liquorice and black pepper. You will frequently whiff aromas of tobacco and leather.\u003c\/span\u003e\u003c\/p\u003e"}; GRFQCollection[2184672247937]['collection'] = []; GRFQCollection[2184672247937]["collection"].push('96020562049')
Burger Mince

R 107.50

var GRFQCollection = GRFQCollection || {}; GRFQCollection[2186884350081] = {"id":2186884350081,"title":"Burger Mince","handle":"burger-mince","description":"\u003cp\u003e\u003cstrong\u003ePRICE: R215 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 500G FROZEN PORTIONS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe perfect mix!\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eTopside and thick Flank, coarsely minced with no extra fat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLEAD TIME: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlease order this item at least 24 hours before your desired collection or delivery date. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium\/Pink\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eGrill on an open fire\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","published_at":"2025-10-03T13:34:20+02:00","created_at":"2020-04-27T16:32:24+02:00","vendor":"The Fat butcher","type":"","tags":["beef","burger","butchery","mince"],"price":10750,"price_min":10750,"price_max":10750,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":19817266413697,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"burgermince","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Burger Mince - 500g","public_title":"500g","options":["500g"],"price":10750,"weight":500,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-8.jpg?v=1640190913"],"featured_image":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-8.jpg?v=1640190913","options":["Size"],"media":[{"alt":null,"id":20482379055233,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1200,"width":1200,"src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-8.jpg?v=1640190913"},"aspect_ratio":1.0,"height":1200,"media_type":"image","src":"\/\/shop.fatbutcher.co.za\/cdn\/shop\/products\/Web-Bits-8.jpg?v=1640190913","width":1200}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003ePRICE: R215 PER KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: 500G FROZEN PORTIONS \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe perfect mix!\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eTopside and thick Flank, coarsely minced with no extra fat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLEAD TIME: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlease order this item at least 24 hours before your desired collection or delivery date. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePREFERRED\u003c\/b\u003e\u003cstrong\u003e COOKING TEMPERATURE: \u003c\/strong\u003eMedium\/Pink\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOK: \u003c\/strong\u003eGrill on an open fire\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e"}; GRFQCollection[2186884350081]['collection'] = []; GRFQCollection[2186884350081]["collection"].push('96020562049')

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