InfoisInfo South Africa

B M S SELECT FOODS
Food in Durban

www.bluffmeatsupply.co.za
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Remember you found this company at Infoisinfo 031579561?

Address

1 Mahoganyfield Way, Springfield Park. Durban. Kwazulu Natal. 4051
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What you should know about B M S SELECT FOODS

Meat in Durban, Poultry in Durban

The Bluff Meat Supply/Mndeni Meat Group was founded in 1960 as a family run business. It has grown into an entity that has consistently been KwaZulu Natal’s favourite family butcher since its earliest days. From humble beginnings on the Bluff in 1960 and Mndeni Meats outlets started in 1986, the group has grown into a multi-faceted meat group, encompassing both retail and manufacturing entities. Families are at the heart of each and every South African and Bluff Meat Supply and Mndeni Meats, are no different. We source the best quality ingredients from reputable local suppliers which guarantee the freshest meat and meat products. Beef is the name given to meat obtained from the carcasses of cattle. An interesting fact about South African grain fed feedlot beef is that it has one third the amount of saturated fat that would be found in the American feedlot equivalent. The Buttock consists of a few different cuts each with different uses: Topside: A versatile cut that is most used in making lean mince as well as Tenderized Steak and Roast Beef. It can also be trimmed and cut into thin Flank steaks. The meat has a coarse texture but distinct flavour that is revered in various cuisines around the world. It is generally a tough cut of meat but has a great deal of flavour. As it is intercostal muscle, the meat is slightly on the tough side but is packed with the most delicious flavour. BLADE: This cut comes from the shoulder of the forequarter and is best used in dishes that you cook with liquid such as stock, red wine and beer. RUMP STEAK: This cut consists of a few loosely connected muscles and the pelvic bone. Rump can be wet aged in vacuum bags for up to 3 weeks to ensure tenderness. Recommended Methods: Steaks cut 2-3cm grilled in a skillet or on the braai over a high heat. It is also known as Porterhouse steak or Striploin and is characterised by a strip of fat on the outside. PRIME RIB: This cut is highly regarded as one of the best cuts of meat. Bone-in cuts tend to give a dish more flavour when cooked and this cut has a great deal of tenderness to it too. CHUCK: This cut from the base of the neck is one that can be extremely tasty whole or sliced. TOPSIDE: This cut from the base of the neck is one that can be extremely tasty whole or sliced. SILVERSIDE: This cut from the base of the neck is one that can be extremely tasty whole or sliced. Recommended Methods: Steaks cut 2-3cm grilled in a skillet or on the braai over a high heat. It can be a bit tough, but slow cooking means that it will fall of the bone and be tender.
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