For more than six decades, Bluff Meat Supply has been proudly serving the KwaZulu-Natal community with the best meat products. Established in 1960, we have grown to become a trusted household name with 26 stores spread across KwaZulu-Natal –each committed to delivering the best meat cuts and exceptional customer service to our loyal consumers.
At Bluff Meat Supply, we believe that every meal should start with quality ingredients. Whether you’re preparing a quick weekday dinner or a celebratory braai, our expertly selected range of meats ensures that you’re cooking with the very
best. From tender beef steaks, succulent lamb and juicy chicken to our famous BMS boerewors and marinated cuts, we cater to a wide variety of tastes and preferences. our customers know that they can rely on us for freshness with every purchase.
Community-centric convenience
As a locally rooted business, we understand the needs of our community. We aren’t just a meat supplier; we are part of the fabric of your neighbourhood. We believe in giving back to the community that has supported us for so many years. We have proudly partnered with local high schools – including
Durban High School, Northwood High School and Westville Boys High to name a few – to strengthen our ties with the community and invest in its future. Through these partnerships, we invest in sport initiatives run by the schools. By working closely with educators and students, we aim to inspire the next generation and help create a brighter future for our local youth. our commitment goes beyond just providing great meat; it’s about making a lasting impact where it matters most – right here at home.
Beyond offering high-quality products, Bluff Meat Supply is also evolving to meet modern
needs. our latest innovation is that you can now order your favourite meat cuts online and get it delivered to your door. Whether it’s for everyday meals or a special occasion, we’ve made it easier than ever to shop for your preferred meat without leaving your home. Visit our online store to place your order today: www.bluffmeatsupply.co.za
Affordable quality for everyone
We know that great meat shouldn’t come at a high price. That’s why at Bluff Meat Supply, we strive to make our products accessible to everyone. With regular promotions, value packs and competitive prices, we ensure
that all meat cuts are available to all income levels.
Join the Bluff Meat Supply family
As we continue to grow, Bluff Meat Supply remains committed to maintaining the standards that have made us a trusted name for decades: exceptional quality, fair pricing and outstanding service. We invite you to visit any of our stores and experience firsthand why Bluff Meat Supply is the preferred butcher for so many households in KwaZulu-Natal.
From our family to yours –Bluff Meat Supply – quality you can taste, service you can trust.
how to Be your own Braai MaSter
If you don’t know how to braai or want to blow some serious taste buds at your next braai gathering, check out these tips and tricks.
BrAAi season is officially here –and there’s nothing South Africans love more than a good old braaied chop and wors.
With September being Heritage Month, for Mzansi this means one thing: the aroma of grilling meats wafting from backyards across the country, while friends and family gather together for a good time.
You’ve probably seen pictures of people expertly and effortlessly cooking over an open flame in their backyard braai area. But have you ever wondered how they do it? Here are some top tips for making a braai easy, convenient and fun.
Keep the menu simple
As a beginner, try not to experiment with complicated new grilling recipes. Keep the menu simple with grilling staples like steak, chops, ribs, burgers, fillets, kebabs, etc.
Prepare the meat and be bold
Just because you should cook with simple cuts of meat does not mean you should skimp on flavour. Season your steaks, chicken and chops with big, bold flavours.
Spice the meat more or less two hours before you get the fire going, as this allows the flavours to soak into the meat and enhances the taste all around.
Set up area it is important to make sure that you have everything you need for a successful braai. This includes:
¡ The braai grill and charcoal
This is the heart of the operation. if you do not own one, consider borrowing or renting a wood or charcoal-fired braai. Gas braais are convenient but lack the traditional smoky flavour and are usually frowned upon for traditional South African braais.
Charcoal is one of the best options as it lights quickly and provides consistent heat.
¡ The perfect tools
Long tongs for turning meat, a braai fork for heavier cuts, and a grid-cleaning brush are essential.
Fireproof gloves for the braai master are a bonus.
Your tongs are almost like an
extension of yourself. There are lots of other tools that could work or should work, but if you have good tongs, good meat and good company, you can pretty much wing it the rest of the way.
Embrace onion and herbs
Do you want to add a little flavour to the food you are braaing? Cut a big onion in half and then rub the inside of the onion on the grate of the braai. This will clean the grill and add flavour to your food.
Another way to step up the flavour is to throw fresh rosemary on the hot coals.
Be mindful when cooking the meat
The key thing is obviously to turn the meat before it blackens. As a general rule though, less is
more. Braai experts always note that you should flip the meat less to avoid losing the juices to evaporation (the exception is boerewors, which cooks more evenly if you turn it more).
For a steak, the best is to put it on the fire and let it braai on one side, then flip it over after a few seconds and let it braai on the other; then turn it over a third time and wait for the juices to seep to the surface. This is an indication to turn it again, so flip it for a fourth time, wait for the juices to come through again, and then take it off the fire.
Also, be mindful of the chicken Chicken is a very tricky meat to cook. You might think it has cooked through – until you slice inside it. A good trick is to marinate the whole chicken and wrap
it in tin foil before placing it on the braai when the coals are at a medium to low temperature. This will ensure that the chicken cooks evenly.
Rest your perfectly braaied meat
Many people seem to skip this step in the process, but it is essential in determining how tasty the meats will be.
After taking the meat off the grill, allow it to sit for about five minutes. This will allow the juices to soak into the meat – making for deliciousness when you bite in. This works particularly well when braaing steaks.
Presentation is key
For a breathtaking display, create a platter with the available spread you have.
Lay out the products on a wooden board or an oven tray. To enhance the aesthetics of your platter, simply cut and braai some veggies and add them to your layout. You will then be ready to set and present your meal.
Pair your meat
A braai is incomplete without its partner in crime – the side dishes. From pap and chakalaka to braai-baked potatoes stuffed with cheese and bacon and side salads, there are a plethora of side dishes to create. But with whatever side dishes you opt for, it’s best to ensure they are ready to eat alongside your braai, so we suggest you prepare these in advance.
* See page 8 for a selection of best braai sides
A braai is incomplete without its partner in crime – the side dishes. Picture: Pexels | Nerfee Mirandilla
If you have good tongs, good meat and good company, you can pretty much wing it the rest of the way. Picture: Pexels Minan
As a beginner, try not to experiment with complicated new grilling recipes. Picture: Pexels | Gonzalo Guzman
Braai experts recommend that you flip the meat less to avoid losing the juices to evaporation. Picture: Pexels | Paggiaro Francesco
Fire up the coals – it’s always shisanyama time!
South Africans love a good braai. Steak, pork, lamb chops, ribs – you name it and we braai it. A braai is much more than just cooking meat over an open flame and smoke – it’s a social gathering, a chance to catch up with friends and family, and an opportunity to indulge in some delicious food. Here are some lip-smacking lekker braai recipes perfect for celebrating South African heritage.
•
Use a pastry brush to baste the surface all over with mustard, and then sprinkle with the chopped rosemary.
Place the pork directly over the hot coals for a quick grill on both sides (about 2 minutes a side), then transfer the pork to the indirect heat position and cover the kettle braai with a lid, vents open.
• Roast for hour, and then test the inner temperature with a thermometer – it is ready when it shows 75 to 80ºC. Remove from the heat and let the meat rest, covered, for at least 10 minutes before carving.
• Serve with the mustard sauce on the side and your choice of salads.
• Prepare the sauce: Stir all the ingredients for the sauce together and serve at room temperature.
Justin Bonello’s sticky lamb ribs
Ingredients
• About 1kg of lamb ribs
Vegetable stock
Salt and pepper
A pressure cooker
• A bottle of your favourite sweet and sticky basting sauce
Method
• First up, take a sharp knife and cut the ribs into their sections. Pop them into a pressure cooker, then pour over the stock (just enough to cover the ribs).
Season to taste, but be careful with the salt – some stocks are very salty, so taste it first.
• Next, pop the lid on and pressure cook the lamb for about 45 minutes. Once done, remove the meat from the stock and put it into a large bowl.
• Add the basting sauce and toss the ribs around while they’re still warm. Leave to marinate for about an hour while you get the fire ready.
• When the coals are at the right temperature (moderate), it’s time to braai. Keep braaing and basting with the leftover sauce until the ribs are sweet, sticky and caramelised (about 15 minutes).
•
• Seal the bag or cover the dish with plastic wrap and refrigerate
Picture Karen Sandison
chicken dishes to devour this Braai day
Braaied chicken doesn’t have to be stringy and flavourless – use the right technique and it will be perfectly juicy and still have shatteringly crispy skin. And of course, it will taste great, too. To show you how it is done, here are some fan-favourite braaied chicken recipes – from a simple tandoori and kebabs to wings, these definitely won’t disappoint.
crispy and succulent tandoori chicken
• Ingredients
• 2 x 250g chicken leg quarters
• 1 ¼ tsp of ground ginger
• 4 fat garlic cloves, finely grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder or paprika
• Half tsp turmeric powder
• 60gm full-fat natural yoghurt
• Juice of half a lime
• Salt to taste
• 1 tbsp vegetable oil
• Butter or ghee to serve
Method
• Skin the chicken quarters, make three parallel sideways slits
– two on the thigh and one on the leg – and then place in a rectangular dish and season.
• Mix the ginger and garlic into a small mixing bowl. Add the spice powders, the yoghurt and half the lime juice, and stir into a smooth paste. Mix salt to your taste.
• Next, smother the chicken portions with this marinade – making sure they are coated well. Then seal the dish with cling film and chill until you’re ready to eat. The chicken should marinate for at least four hours.
• Take the marinated chicken out of the fridge and bring it to room temperature before you’re ready to eat.
• Mix the remaining lime juice and oil, using this to baste the chicken every 10 minutes as it cooks on a charcoal braai.
• The quarters will needs 10 minutes first on the hottest part of the braai, then a good half hour to get charred and cooked through on the cooler edges. But make sure you open one up and check that the chicken juices run clear (not pink) before feeding people.
chicken kebabs
Ingredients
• 8 chicken breasts on bone with skin
• 2 onions cut into 1cm squares
• 250 ml dried apricot halves
• 12 wooden skewers soaked in water
• 1 packet Royco chicken marinade
• 20ml medium curry powder
• 3ml turmeric
• 5ml fresh ginger grated
• 3ml dried chilli
Method
• Microwave onions for 1 minute.
• Cut the chicken breasts off the bone, and then cut into 2 cm cubes, keeping the skin on.
• Thread chicken cubes onto the skewers, alternating with the onion squares and apricots.
• Prepare the marinade according to packet instructions. Add the curry powder, turmeric, ginger, and chilli.
• Marinate the sosaties for 20 minutes.
• Braai sosaties on the coal for about 15 minutes, turning and basting with marinade frequently.
• Serve immediately.
• Tip: The chicken skin is important in this recipe as it adds moisture to the kebabs. The kebabs can be made a day ahead (as far as step 3), but only marinate 20 minutes before cooking.
• Minced parsley, for garnish
Method
• Combine all of the ingredients for the marinade in a large bowl and whisk together.
• Add the chicken wings and toss well to coat. Cover the bowl or transfer the wings and marinade to a large ziplock bag and chill for at least four hours, or overnight.
• Remove the chicken wings from the marinade and pat lightly.
• Braai and cook for 15 – 20 minutes, turning occasionally.
• Serve garnished with minced parsley, if desired.
and herb braai chicken wings
perfect Braai day – best meat cuts for your fire
AS National Braai Day approaches on September 24, it’s time to get your grill ready and gather friends and family for an unforgettable celebration of South Africa’s beloved tradition.
At Bluff Meat Supply, they know that the secret to a great braai starts with choosing the right cuts of meat. Here’s a guide to the best meat cuts that will ensure your Braai Day is nothing short of perfect. And best of all – you can get these from any Bluff Meat Supply stores.
Rump steak: the King of the braai
rump steak is a favourite among braai enthusiasts for its rich flavour and tender texture. This cut, taken from the hindquarters of the cow, is known for its balance of leanness and juiciness – making it ideal for the braai.
To get the most out of your rump steak, be sure to cook it over high heat to sear the outside while keeping the inside tender and juicy. Whether you prefer it medium-rare or well-done, this versatile cut is a guaranteed crowd pleaser.
Boerewors: A South African classic
No braai is complete without boerewors. This traditional South African sausage is packed with
flavour, made from a blend of beef, pork, and spices. Bluff Meat Supply takes pride in offering the best boerewors that sizzles perfectly on the grill, with a juicy interior and a crispy casing. Serve it in a roll with some tomato and onion relish, or enjoy it on its own – boerewors is a must-have for Braai Day. Ask for the BMS Boerewors in-store and enjoy on the braai.
lamb Chops: tender and flavourful
Lamb chops are another braai staple that never disappoints. The key to a great lamb chop lies in its marbling – the fat that melts during grilling to keep the meat tender and flavourful. For the best results, grill your lamb chops over medium heat and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring every bite is packed with flavour.
Prefer a thick or thin-cut lamb chop? No problem, as Bluff Meat Supply’s friendly blockman is on-hand to cut your chops to your preferred thickness.
“At Bluff Meat Supply, we’ve got all these cuts and more to make your Braai Day feast unforgettable. Visit any of our stores and stock up on the finest meats for the ultimate braai experience.”
Spice up your Braai day – the best marinades and spices for your meat
Braai Day, or any braai, is about more than just grilling meat – it’s about infusing every bite with mouthwatering flavours. To help you achieve the perfect taste, Bluff Meat Supply is proud to offer a selection of top-quality marinades and spices from our trusted suppliers. Here’s how you can elevate your braai with the best seasonings and marinades.
exim Spices: bold flavours for every cut
freddy hirsch: the spice champions!
crown national Spice: marinades that impress
Spice up your braai game with Nyama Choma’s range of spice blends, ensuring your meat is bursting with flavour and tastebuds left are zinging. Nyama Choma BBQ Spice, Chicken Spice and Grill Seasoning bring Mzansi’s favourite flavours straight to your grill. Whether it’s your choice of chicken, pork, beef, lamb, veg, or sides, Nyama Choma spices turn every meal into a memorable experience. Make your braai day one worth remembering with Nyama Choma!
Freddy Hirsch is a family business that has been a trusted name in the spice industry for more than 65 year. Their spice blends are meticulously crafted to enhance the natural flavours of your meat. For those who love a smoky, savoury flavour, Freddy Hirsch’s Legacy spice and Heroes spice are perfect for beef and lamb. if you’re looking to add a touch of heat to your braai, their Chilli Bites Spice Mix delivers just the right amount of kick, ideal for spicing up chicken or pork. With Freddy Hirsch, you can be confident that your braai will be packed with flavour and sure to impress this Her itage Day. #NationalPride –Mzanzi Unity!
When it comes to marinades, Crown National Spice is a name you can trust. Their marinades are expertly crafted to penetrate deep into the meat – ensuring every bite is tender and flavourful. For a rich, savoury taste, their Jimmy’s Steakhouse Marinade is a must-try. it’s perfect for beef cuts like rump steak or sirloin. if you prefer something with a bit of sweetness, their Honey Mustard Marinade is a fantastic choice for pork or chicken, offering a delicious balance of tangy and sweet flavours.
“At Bluff Meat Supply, we’re dedicated to helping you create a Braai Day feast that’s bursting with flavour. Visit us to explore our full range of spices and marinades, and make this year’s celebration one to remember.”
Sizzling Support actS –the BeSt Braai SideS
The meat at a braai is undoubtedly the star of the show – but the sides are just as crucial in complementing and completing the feast. And while they may be the support act, they bring their own unique taste of tradition to the party.
3-Side
combo – Braai pap with Shisanyama wings and eggs
SERvES: 4
Ingredients
• 2½ cups of water
• ½ tbs salt plus extra
• 2½ cups braai pap
• 12 chicken wings
• 2 tbs shisanyama or BBQ spice
• Juice of 1 lemon
• Sunflower oil, for frying
• 4 eggs
• Pepper
• 410g tin chakalaka, heated
• Parsley, for garnish (optional)
Method
• For the braaipap, bring 2 cups of the water and salt to a boil in a three-litre flat-bottomed cast iron potjie, over medium-hot coals. Pour all the braaipap into the water, making a heap in the middle. Do not stir! Cover with a lid.
• Scrape away almost all of the coals from underneath the potjie for the braaipap to steam at a very low heat, for about 45 minutes or until cooked. Remove the lid after 20 minutes and scrape the braaipap with the handle of a wooden spoon until it resembles a crumbly porridge. Add remaining ½ cup water. Cover and continue cooking.
• When you’re done scraping the braaipap, start with the chicken.
• Season the chicken with the spice and cook over medium-hot coals for about 20 minutes, turning often until cooked. Sprinkle it with lemon juice while cooking.
• Heat a splash of oil in a small cast iron frying pan on medium-hot coals. Break in the eggs and fry for about 3 minutes for soft or until cooked to your liking. Season with extra salt and pepper.
• Top the braaipap with the chakalaka and serve with the chicken wings and eggs. Garnish with parsley, if you like.
• Bring a large pan of salted water to the boil, add the potatoes and simmer for 15-20 minutes until tender.
• Meanwhile, whisk together the mayonnaise, mustard, oil and lemon juice in a large bowl.
• Drain the potatoes, reserving 2 tablespoons of cooking liquid, and leave to steam for a couple of minutes.
• Halve the warm potatoes and add the mayonnaise mixture with the reserved cooking water. Toss to combine then set aside to cool.
• Once cool, stir through the remaining ingredients and season to taste.
Jan Braai’s caramelised nectarines with spiced yoghurt
SERvES 4
IngREdIEntS
• 6 nectarines
• 2 tots brown sugar
For the spiced yoghurt:
• ½ tsp ground cinnamon
• 3 cardamom pods
• 1 cup double-cream yoghurt
Method:
• Ground cinnamon is easy – just buy it. With the cardamom, break the pods open and use a pestle and mortar to grind the seeds into a fine powder. Failing a pestle and mortar, just put the seeds in a plastic bag on a cutting board and roll over them with a wine bottle and some pressure until they are fine.
• Mix the spices with the yoghurt. Peel and halve the nectarines and remove the stones.
• Braai the nectarines on a grid over hot coals until browned and then remove from the fire.
• Sprinkle with sugar and return to the fire.
• Continue to braai them, turning each one to braai on both sides until the sugar melts and starts to bubble.
• Serve the braaied nectarines with the spiced yoghurt.
• You can also use peaches for this recipe
– whatever is in season at the time of braaiing.
* Recipe from Jan Braai’s Shisanyama: Braai Recipes from South Africa
chakalaka and cheddar cheese braai broodjies
MAKES 6 BRoodJIES
Ingredients
• 1 x 400 g can Rhodes Quality Mild and Spicy
• Chakalaka
• 1 farm-style loaf
• Butter for spreading
• 200 g (2 C) grated cheddar cheese
• Salt and black pepper
Method
• Remove the crusts and slice the loaf lengthwise into 4 even slices.
• Butter two slices of bread on 1 side and place buttered side down on a board.
• Sprinkle the cheese evenly over both slices.
• Spread a generous layer of the Rhodes Quality Mild & Spicy Chakalaka down the centre of each slice.
• Cover with the 2 remaining slices of bread and butter the tops.
• Place the sandwiches inside a braai grid and slowly toast them over warm coals until golden brown.
