At Wickedfood Earth Farm we run a small herd of Dexter cattle, which we slaughter, and process in-house to ensure that we have complete traceability of all our meat. All the cattle that we use are veld-raised, and completely free-range, using no antibiotics and growth hormones or stimulants. Our animals take on average, three times as long to reach maturity as factory-farmed animals. This means that the muscles of the animals get to work, which ensures added flavour. To further enhance flavour we hang the meat for 6 to 8 weeks in a controlled ageing environment.

For this lunch the Wickedfood Earth Country Cooking School team pays respect to our cattle’s life by showcasing what can be done with all cuts of beef through very different beef preparation, cooking and presentation techniques.

First course – Beef charcuterie platter – a selection of cuts from cured top-round and sirloin, to pastrami sliders, and beef liver pâté, served with farm made dips and freshly baked farmhouse bread.

Second course – 5^th quarter tasting platter surprise (slow braised beef cheeks, stuffed heart, tripe, steak and kidney pie, and pressed tongue.

Main course – slow smoked/roasted meat platter:

• Beef rib slow smoked, finished on the braai, with our farm made peach BBQ glaze;
• Steak taste test – free-range v feedlot sirloin;
• Roast potato and seasonal vegetables;

Dessert  – Fruit tart and farm-made fruit sorbet.

Where – Wickedfood Earth Farm Country Cooking School, Hekpoort, ±60km from Fourways and Pretoria;

When – Sunday 15 September @ 12:00;

To book – contact Cilla – 076 236-2345 or cilla@wickedfood.co.za

Cost – R390pp, booking essential, limited space. Please note we are not licensed so you are welcome to bring your own drinks and ice.