Char'd Butchery

Quality Dry & Wet Aged Cuts

Char’d Butchery is open for you to buy Essential Braai Packs.  We source the best quality, locally produced meat and butcher it on site, offering you the opportunity to purchase dry-aged steak, wet-aged steak, and burgers, complete with our signature basting.

Order your Essential Braai Packs via WhatsApp to 082 764 7539, and collect between 12:00 & 15:00 on Monday, Wednesday, Friday & Saturdays.

Wet Aged vs Dry Aged

Both the dry-ageing and wet-ageing methods are used at Char’d.

Dry Ageing

For dry ageing, whole sides or primal cuts of meat are hung in open air at a temperature just above freezing and left to mature for several weeks.

With dry ageing the enzymes work on the muscle tissue while the meat slowly dehydrates. This concentrates the meat and changes the texture and flavour. Because quite a bit of meat is lost due to moisture loss, this decreases the yield and increases the cost, however the benefit of this process is intense concentration of flavour and tenderness.

 

Wet Ageing

Wet ageing involves vacuum sealing the cuts of meat and allowing them to age for 30+ days.

With wet ageing, the enzymes tenderise the meat within the vacuumed bag. There is no weight loss in the meat due to dehydration, resulting in lower consumer cost.

 

Essential Braai Packs

Recipes & Techniques

Up your braai game with some of our recipes and techniques to make the most of your Char’d Essential Braai Pack.

Rendered Fat for Basting

Our Dry-Aged Braai Pack and Wet-Aged Braai Packs both include rendered fat. Use this to add extra flavour to your meat and be the braai master at the next braai by following these easy steps.

Place rendered fat in a disposable tin pan with some fresh herbs like garlic, rosemary or thyme. Next put the tin over hot coals to melt the fat, and once melted, baste your meat on the grill with the infused fat.

Watch Chef & Owner Petri’s video on preparing and using rendered fat to up your braai game.

 

Balsamic Marinated Bavette

Chef Marc prepared this Balsamic Marinated Bavette with Smashed Roasted Baby Potatoes & Gremolata.

See his video here.

Marinade:
5tbs balsamic vinegar
4tbs olive oil
4tbs chopped thyme
Let steak marinade for 30min a side.
Make sure you get your pan really hot when you put steak in. Add butter right at the end and finish off. Make sure you rest your steak for at least 5 minutes before slicing once all your side dishes are done.
Smashed potatoes:
500g baby potatoes
2tbs olive oil
Salt and black pepper
Get your pot on with water add salt til you taste it. Bring to a boil add baby potatoes cook for 15 to 20min
At the same time, pre-heat your oven to 190 degrees.
Once potatoes are cooked rinse off to cool and press down flat on a plate. Add to tray and season get in oven and roast til crispy.
Gremolata:
1x cup parsley
150ml olive oil
1x red chilli seeds out or can be left in.
1lemon , grate for zest , half fresh lemon juice.
Roughly chop all ingredients and add to olive oil season to taste. Let it stand for two hours.

Hours of Operation

MON – FRI
11:30am – 10:00pm

SAT
11:30am – 10:00pm

SUN
11:30am - 10:00pm

Contact Us

Get in touch and let us know if you have any questions!

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