FAQ

Are you much more expensive?

No we are very well priced if you compare apple with apple and consider the quality you are getting.  We are the same price as supermarkets, but slightly more than the ‘mass production” chains.

There are many ways to “cheapen” meat products, however, we only use 100% A class meat with no soya or MDM*.  We trim a lot of sinew and fat off meat cuts to give the best quality, we dry age and vacuum pack which all affect our cost.  With dry aging, there is a loss in moisture/weight which affects the cost but the taste & tenderness of the product make it well worth it.  As we don't inject tenderisers / saline there is no shrinkage when you cook, giving you more bang for your buck!

(*MDM = mechanically deboned meat, is a paste-like meat product made by pulverising animal carcasses).

 

Are you organic?

No, but our animals are free to roam and graze the pasture and they are not given growth hormones or antibiotics. 

 

Boerewors vs Braai Wors?

Boerie all the way….There is strict legislation when making and naming a product “Boerewors”.  By law, boerewors must contain minimum 90% total meat content and no more than 30% fat, no offal and no MDM may be used.  On the other hand, there is no legislation on braai wors.  Fat is important in the wors as it keeps it moist and juicy while cooking and actually assists to cook the meat/ boerie from the inside.

 

Did you know? 100g of red meat provides

More than 30%of your RDA for protein, zinc, vitamin B3 and vitamin B12

More than 10% of your RDA for iron

More than 5% of your RDA for magnesium, vitamin B2 and vitamin B6

A great source of selenium

 

How can you guarantee there are no hormones / antibiotics in your meat?

We breed our own stock and have full traceability.  Animals are ear tagged with numbers linking them to their mothers and breeding line.  As we breed and select our own stock for abattoir weekly, we ensure that any animals that have been sick and treated, do not come through Hope Meats Butchery.  We select only the healthiest, finest animals weekly.

We are regularly audited by SAMIC (SA Meat Industry Company) who ensure that we stay true to our protocol and they audit the traceability and the fact that all meat is free range, hormone & antibiotic free.

 

How do I know how much meat to cook when I am catering?

We generally suggest 200 to 250g per person for boneless, or if you are buying meat on the bone, 300 to 350g per person.

 

How long can I keep meat in the freezer?

You can freeze meat safely for up to 12 months, but we suggest no more than 3 to 6 months, bearing in mind, quality does suffer with length of freezer time.

 

How long can I keep vacuum packed meat in the fridge?

As long as the bag remains closed and airtight, you can keep vacuum-packed meat in the fridge for 2 to 3 weeks.

 

How long must I cook roasts for?

Very basic rule of thumb for roasting is 30 minutes per kg for medium cooked meat.  However, this will vary depending on how you like your meat cooked (rare, medium, well), the size of the roast, the type of meat (eg lamb & pork take longer than beef) and heat of the oven.

Obviously this also depends on the cut you buy.  Fillet, topside, aitchbone & silverside can be cooked for shorter time and served rare as they are more tender cuts.  Chuck & brisket are tougher cuts and need to be cooked long and slow.  

How should I thaw my meat?

Ideally products should always be thawed in your refrigerator as this allows the product to thaw slowly while retaining the natural juices essential for great flavour.  Meat products must always be thawed naturally and not in a microwave.   If you thaw outside the refrigerator, do not allow the meat sit for ages and get warm.  Once thawed and still chilled, refrigerate immediately until cooked.  Personally, we have had a last minute braai and defrosted vac packed steak in hot water and it has come out perfect!

 

Is fresh meat better than frozen and thawed meat?

Most customers prefer to buy fresh, especially steaks, but there is nothing wrong with frozen meat as long as the meat has not been in the freezer for months and you must always allow it to defrost naturally.

 

What happens to meat in the freezer if there is a power outage?

A freezer full of food will usually keep about 2 days if the door is kept shut, however the freezing compartment in a refrigerator may not keep foods frozen as long.  Semi defrosted meat is generally fine to refreeze.  Use your sense of smell to check if you are not sure.

 

What is dry-aging?

It is the process where meat is stored in a strict climate (temperature between 1-6 deg C), over time to allow the enzymes to break down the connective tissue and render the meat “fork tender”.  The meat needs to hang in a well ventilated space and the butcher needs to keep a close eye on the aging meat.

 

What is MSG?

MonoSodium Glutamate is technically, a high sodium "flavor enhancer" made from the chemical glutamic acid. It activates the tastebuds, making them more receptive to flavor.  It has an extremely negative effect on health and some people are sensitive to it (gastro problems, headaches).  It enhances appetite and is "excitotoxin" which are substances believed to cause brain damage and damage to the central nervous system, contributing to ADD and ADHD.

 

What is the best temperature to store meat?

Between 1 to 6 deg celcius because most bad bacteria’s multiply between 6-60 deg C.

 

Why does meat go brown? Is it okay?

Pre conceived idea is that all meat that has turned brown meat is off and that bright pink meat is better, which is not the case.  Exposure to oxygen causes the meat to "bloom" (conversion from the purple state to the red state in the presence of oxygen).  The iron molecule in the blood is oxidised when exposed to oxygen, causing the colour to brown.  The meat is still safe to eat when cooked.  Matured meat is generally darker in colour than fresh meat.

 

Why don't most butchers age meat these days?

The cost of aging beef can be very high for the butchery due to weight/moisture loss of the aged meat.  If you add in the time, storage space, refrigeration and labour the cost just increases.

 

Why is lamb generally so much more expensive?

This is due to the shortage of lamb breeders in the country.  As lamb are so easy to steal, they are a big target for stock thieves which has been a big contributor to a lot of lamb breeders closing down.  Sheep are also very prone to illness and disease which makes sheep breeding very intensive and expensive for the breeder.

 

Why is meat good for you?

CHILDREN

Animal proteins such as beef are considered to be high quality and ‘complete protein’ foods that contain all nine essential amino acids.  By having a portion of animal protein every day, a growing child can get the essential amino acids needed for growth and development and tissue repair.  Beef contains iron which is essential for making red blood cells, contributing to optimal brain development and functioning, supporting the immune system and helping the body fight infection.

Zinc is essential for growth and impacts on cognitive function

Vit B which are important for energy production and metabolism

ELDERLY

good quality protein is source of healing and regeneration.  Anaemia is common in older adults, caused by poor absorption of iron due to changes in the gastrointestinal tract.  Red meat is excellent source of easily absorbable iron.  Elderly have decreased appetite and need to obtain lot of nutrients form small amount of food, so beef & lamb are nutrient dense.

PREGNANT LADIES

Good sources of iron, zinc & b-vitamins needed daily for baby’s growth & development.  Vit B12 helps make DNA. TIP: pregnant or breast feeding women should not eat raw or under cooked meat.

TRYING TO LOOSE WEIGHT

Lean red meat is low in fat & kilojoules and high in protein and plays a positive role in weigh management by keeping you satiated (feeling fuller for longer) and protecting lean muscle.

 

Why should I eat protein?

It is an indispensable macro-nutrient that is essential for growth and repair of body tissues.  It is the key building block for muscles, hormones, neurotransmitters and immune cells.