Cattle Baron Tableview Blouberg Tuesday Chicken Schnitzel special. R49.90 We are presently using #Panko breadcrumbs. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful because it absorbs less oil than normal breadcrumbs, keeping food more crisp and crunchy.
Reservations 021 557 4165
Win with Cattle Baron TableView Blouberg – June and July 2018 Special
Steak and Calamari – R149.90
Enter the Nederburg Competition and stand a chance to win a R5000-00 Wine and Dine experience on the Nederburg estate
How to enjoy Wednesday Evening
THE HIGHLIGHT OF THE WEEK
WEDNESDAY NIGHT IS STEAK NIGHT
600g Sirloin on the Bone R165.00
600g T-Bone R185.00
350g Fillet on the Bone R185.00
300gr Garlic Rump R175.00
300gr Sirloin Nevada R175.00
200gr Pepper Fillet R169.00
200g Steak & Sauce R144.00
200g Chateaubriand R175.00
All meals are served with choice of starch
and our famous creamed spinach and butternut. Subject to availability.
Fried Onion Rings R17.90 Sauces R19.90 Mushroom, Pepper, Garlic, Blue cheese
Mustard, Chilli, Monkeygland , Tournado, Cheese, Peri-Peri
R24.90 Bearnaise, Blue cheese, Napolitana, Champignon, Chimichurri
All meals are served with choice of starch & our famous creamed spinach and butternut.
Subject to availability.
T&C’s No Sharing, Not for Take Away, 10% Gratuity applies. 1 bottle wine per 3 people – No corkage
Prices may change without prior notice.
Posted in Special Offers Blouberg
Tagged barbecue, Blouberg, burgers, Cape Town, Cooking, dessert, dining, dining out, dinner, eating out, excellence, family, food, meat and fish, restaurants, seafood, South Africa, specials, steak, Steakhouse, Steakhouse of The Year, Tableview, tasty
Cattle Baron #TableView Blouberg #CapeTown wishes all #CTCycleTour2018 participants all the best for your ride on Sunday. Enjoy our beautiful City.
Why is a Cattle Baron Tableview Blouberg Steak better than the rest?
The quality of our meat is initially determined by its origins and grading (A Grade only – purple roller mark from approved suppliers), after which the primal cuts are expertly aged for 21-28 days under careful supervision of the owners. The initial aging takes place on the bone and accounts for about a week of the process, after which the primal cuts are separated and aged individually. Detailed graphs and documentation are maintained over this period, documenting the origin and aging parameters during aging. The texture, tenderness and flavor profile of the meat is significantly enhanced as the aging takes place and the natural enzymes do their work.
Our steaks are cut, trimmed and prepared in-house which affords us more control of the final quality of the meat, and allows our customers to order from a 200g to a 1,5kg steak depending on the cut of meat and their preference.
We use stringent selection criteria per steak order with attention to color, texture, fat content and appearance.
The grilling procedure and seasoning is our secret, but we can say that we keep the surface of the steak as free from moisture as possible, in order to improve the caramelized sear.
We do not use radiant grills, but instead use grills packed with fire stones (lava rock) which are heated and in turn heats the meat. These grills distribute the heat better and allow for more consistent grilling. We hereby also avoid the gassy taste caused by radiant grills which tend to flare up due to fat and oil and allow the gas flame to come in direct contact with the meat.
So without disclosing any trade secrets, the aforementioned gives you some insight into why we were chosen as the chain Steakhouse of the Year 2017 #wolftrap recently.
Is a beef steak with fillet on the one side and sirloin on the other separated by a T-shaped bone always a T-Bone?
No!!! Not Really.
Now we know that it is sometimes a Porterhouse steak.
This seems confusing and which one is better, tastier and preferable to order. Do restaurants know what the difference is; and do they serve only the one version or both. Does anyone care and should you?
It is probably best to know the difference and make an informed decision to ensure that you get exactly what you expect and be completely satisfied with your meal.
What we do know is that when ordering a Porterhouse or a T-Bone, chances are you double or at least enhance the quality of your dining experience.
The one part of the steak has flavor and the other side is extremely tender.
When considering the difference between T-Bone and Porterhouse we look at size and/or position on the carcass.
The Porterhouse is much larger and is sometimes served for two. The fillet portion must be at least 1.25″ – 3.175 cm wide at its widest point to qualify as a Porterhouse Steak. A normal T-Bone Steak fillet section must be at least 0.25″ – wide, so therefore between 0.25” and 1.25”. Any smaller, and it would be called a Club Steak. The next time you try to decide between a T-Bone or Porterhouse, remember that size is the only difference.
When the bone is removed, the result is two distinctly different steaks. A Fillet and a New York Strip. When the bone is left on either side, it becomes either a Bone-in Fillet or a Bone-in New York Strip.
Even though porterhouse is the more desirable steak, if it is cut too far along and reaches the top sirloin; the quality of the sirloin side deteriorates drastically. You will notice that a roundish section starts appearing on the sirloin side which is the tougher top sirloin. You therefore land up with a larger fillet side but a tough sirloin side. This immediately reduces the quality and price.
At Cattle Baron TableView Blouberg we serve T-Bones of which some are in the Porterhouse range because our average fillet width is closer to the 1.25” width and therefore exceeds the maximum width for a T-Bone.
The following steaks from this part of the carcass are also available
· Sirloin on the bone
· Fillet on the bone
All the above are the finest cuts aged and grilled to perfection.
The finest cut meat grilled to perfection
Steakhouse chain of the Year 2017
Great buffet offering
Voted -The best steaks in Town- Year upon Year
Perfectly matured for 21 to 28 days
Only A grade meat