05 Feb Cape Town’s Best Braai Ideas and Meats

Summertime in South Africa can only mean one thing: it’s braai time. As we approach February and March, the December winds are finally subsiding, making it the perfect time for the city of Cape Town to light a fire and come alive. A braai is so much more than just a way to prepare food; it is a social ritual where family and friends come together to socialise over a delicious meal. So, gather your loved ones around a cosy fire and enjoy great company and even better food. At Blake’s Fine Foods, we supply a wide array of quality meats and seafood.

Here are our top meat suggestions and ideas for your next braai:

Purdon Wagyu Rump Steak

You can’t go wrong with a classic rump steak for your braai, but why not make it a truly indulgent experience with a succulent Wagyu steak? Enjoy a steak that is exceptionally tender and juicy, with a buttery texture that melts in your mouth. Here are ten facts about Wagyu beef to get your craving started!

To truly get the most out of your Wagyu rump steak, it is best to let the steak sit at room temperature for 1-3 hours to ensure even cooking. Season your meat generously with salt and pepper before placing it on the fire. We suggest simple seasoning so as not to overpower the delicate flavour of the meat. When cooking your steak, sear it over hot coals for 3-4 minutes per side to give it a charred crust while keeping the inside nice and juicy. Wagyu rump steak is best served medium-rare after resting for 5-10 minutes.

Springbok Loin

Springbok loin is considered a special, premium game meat. South Africans usually refer to it as a delicacy due to its distinct, rich flavour profile while still being tender and succulent. It has all the texture and tenderness of a beef fillet, but unlike the latter, springbok loin is packed with flavour.

Springbok loin is an exceptionally lean meat and should be braaied over hot coals for only a few minutes to sear the outside, keeping the inside of the meat tender and juicy. To savour all the delicious flavours and textures that this meat is known for, it is best to cook it until medium-rare. It is not uncommon for chefs to wrap the springbok loin entirely with streaky bacon to add that fattiness back into the meat. Or, if you’re looking to enhance the rich, deep flavours of your springbok loin, it also pairs well with robust ingredients such as red wine, garlic, thyme, or rosemary.

Yellowfin Tuna

Don’t worry, fish lovers, we haven’t forgotten about you! While red meat is the usual go-to for a braai, why not try something different? Often referred to as the ‘fillet steak of the ocean’, our fresh yellowfin tuna has a firm, meaty texture and a rich flavour profile, making it the perfect fish for a braai.

Yellowfin tuna is best enjoyed medium-rare, so be sure to sear your tuna over high heat for only 1-2 minutes on each side. For flavouring, you can’t go wrong with generously brushing your fish with olive oil and seasoning with salt and pepper. If you want to add extra flavour, marinating your meat with a citrus or soy sauce can add wonderful flavours to your tuna. Let the fish rest for 5 minutes after cooking and serve with lemon wedges or a garlic-butter sauce.

Make your next braai extra special with quality meats from Blake’s Fine Foods. We take pride in our passion for food and delivering locally sourced, delicious meats and seafood. CONTACT US for information on our available meats and deliveries.