At Kapani we are able to cater to all your meat needs. Our range of products include mature steaks, sausages, beef polonies, biltong, boerewors, mince meat, roasts and all stewing cuts . At Kapani we are able to customize the order to meat your requirements. Try us.
We utilise only the best best beef sourced from top registered breeders throughout the country for all our prime cuts. This is done to gaurentee the tenderness and quality of every steak you get from us
OUR Matured Steaks
Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.
When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days.
Because refrigerated storage is expensive, only the high priced loin and rib cuts are aged (wet or dry).
We utilise only the best best beef sourced from top registered breeders throughout the country for all our prime cuts. This is done to gaurentee the tenderness and quality of every steak you get from us
OUR Matured Steaks
Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.
When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days.
Because refrigerated storage is expensive, only the high priced loin and rib cuts are aged (wet or dry).
