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 dry-age the meat in a controlled environment till we think it’s at its best. Dry-ageing is a process commonly used in beef, that improves the flavour of meat, by allowing the natural enzymes in the meat to break down the tissue through hanging. The process also allows the water in the meat to evaporate, by between 10% and 15%, thus concentrating the flavour.

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 cured cuts including bresaola, salami, and beef liver pâté, served with farm made dips and freshly baked farmhouse bread.

Second course – 5th quarter tasting platter – slow braised beef cheeks, heart, tripe, and pressed tongue.

Main course – slow smoked/roasted meat platter – pastrami sliders, steak and boerewors, all served with 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 30 March @ 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.