Name: Beef Neck Kalahari Wild - Grass Fed Free Range - 500g
SKU: 5433
Price: 155.00 ZAR
Availability: InStock

Beef Neck Kalahari Wild – Grass Fed Free Range – 500g

R155.00

Discover the secret to the ultimate slow-cooked meal with our bone-in, sliced Kalahari Wild Beef Neck. Cut into chunks, this traditional cut is prized by chefs and home cooks alike who know that the deepest flavor always hides closest to the bone.

Sourced from 100% grass-fed cattle that roam the expansive, mineral-rich Kalahari plains, this hard-working muscle group is naturally packed with deep flavor. We elevate this exceptional meat through our signature 21-day dry-aging process. Dry aging naturally tenderizes the dense muscle fibers while concentrating the sugars and proteins within the beef. For a slow-cooked dish, this means the meat doesn’t just soften—it releases a profound, deeply savory beefiness that transforms a simple pot of food into a luxurious culinary experience.

Why You’ll Love It:

21-Day Dry Aged: Develops a concentrated, intensely savory flavor profile that stands up perfectly to hours of slow simmering.
Bone-In for Maximum Depth: The central marrow bone and surrounding cartilage dissolve during cooking, naturally thickening your gravy into a silky sauce while adding a rich depth of flavor.
Abundant Collagen: Packed with natural connective tissues that slowly break down into gelatin, keeping the meat incredibly succulent and fork-tender.
100% Grass-Fed & Free-Range: Raised naturally on untamed Kalahari pastures, completely free from routine antibiotics or growth hormones.

Weight: 500g Delivered Frozen.

Taste the depth of our 21-day dry-aged Kalahari Wild Beef Sliced Neck. Bone-in and grass-fed, it melts into fork-tender perfection for the ultimate rich stew.

Cooking Inspiration:

The bone-in neck is explicitly built for patience and thrives in a moist, slow-cooking environment:

The Perfect Sunday Potjie: Layer the sliced neck wheels at the bottom of a traditional cast-iron potjie over slow-burning coals. Sear them until beautifully browned, then add a splash of red wine, beef stock, and your choice of aromatic herbs. Layer your vegetables on top, close the lid, and let it simmer undisturbed for 3 to 4 hours until the meat pulls away from the bone effortlessly.
Rich Winter Stews & Casseroles: Braise the neck slices slowly in a low oven (140°C) with root vegetables, stout beer or red wine, and a touch of garlic. The slow rendering of the bones and collagen will yield a thick, glossy gravy that pairs perfectly with mash or fresh potbrood (pot bread).