The Local Grill » Newsletter

Newsletter #2

Dear Locals, Friends and Family,

What a privilege to have the Game Meat association with us for this month’s Beef Club lunch.

We tasted some incredible Kudu, Impala, Gemsbok and Guinea Fowl, not to mention the Ostrich neck.

The biltong soup starter was such a hit we decided to feature the recipe.

Regards

Steve

View this Month’s Special Offers Click here to learn more and place an order

Himalayan Salt Block

Ultimate Beef Retail

Taste Of Karoo, Kudu Salami

Pets Mince

Heating your salt block is the most challenging part.The number one rule is – Go Slowly! Salt is a relatively soft cooking surface. As it heats, it will naturally develop cracks and crevices. These will grow overtime, until the block breaks. The slower you heat it, the longer it will last. This is especially important the first few times you use your block.

The best of South African beef is available to take home for that extra special braai or dinner.

Aged on the premises and cut to order make this a must for any serious beef connoisseur.

Beef is priced according to current market prices.

Both grass and grain-fed primals cuts in stock.

Homemade in Graaf Reinet

R300 to members only.

We take our best aged beef trimmings from the primals and mince them for your convenience, vacuum packed in 500g bags, frozen ready to cook.

Join The Ultimate Beef Club to qualify for discounts on Beef and other products!

Click Here to become a Member!

The Local Grill in Cape Town

Celebrated Jozi steakhouse launches in Woodstock to beef up the suburb’s culinary scene

Since the 2002 establishment of The Local Grill in Johannesburg, Capetonians travelling between home and the Gauteng hub have been holding thumbs in hope that the juicy goodness of this beef hotspot would make its way to the Mother City. And now it’s finally happened: four forward-thinking entrepreneurs have come together to bring a branch to the ever-evolving precinct of Woodstock. READ MORE

woodstock