Cattle Baron #Tableview Blouberg Chateaubriand fillet and Van Loveren Wine #Competition

The Chateaubriand fillet and Van Loveren wine competition affords you the opportunity to enjoy the best steak in South Africa whilst sipping excellent Van Loveren wine at a great price and stand a chance of winning a R5000-00 Van Loveren weekend experience.

Reserve your table now by dialing 021 557 4165

 

Aug 2018 Chateau Special (2) resized 2

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Cattle Baron #Tableview Blouberg #Monday #burger #special Buy one Get one free T&C’s

Click at end of this post for more information about the Monday Burger Special

Burgers many 1
When deciding to research the origins and preparation methods of the hamburger because it has become such a popular menu item at Cattle Baron Table View Blouberg, especially with our ongoing Monday burger special; I never imagined that there was so much information. This information is readily available on the internet but I will herewith extract some of the more relevant facts and add some of my own.
The hamburger originated at the end of the 19th century maybe beginning of the 20th century, and many people lay claim to being the originators. Somewhere during the origination, steak tartare; which is raw minced steak with the addition of other ingredients is said to be part of process. The combination of bread and a minced beef patty seems to have been introduced due to practical reasons, as the bread provided a practical means of carrying the patty whilst consuming it. Much in the same way pizza crust provided a means to carry the toppings and become a major part of the final product.
There are many opinions as to how to prepare a hamburger including which type of meat produces the best patty. Whether the patty should be pressed beforehand and whether freezing a patty is good or bad. Toasting the bun and whether one should butter the bun is a point of contention. Then there are so many toppings available, one can virtually cater for any taste, including vegans and vegetarians by using veg based patties.
Some chefs create a ball and press the patty on the flat top when cooking, others press it beforehand and some believe in cutting and not pressing.
The addition of seasoning prior to, during or after cooking is discussed around BBQ or braai fires throughout the world. You can also cook the patties on open coals or rather choose a pan, skillet or flattop.
Adding toppings during or after the cooking process must be considered. A combination of the two is also an option, depending on the ingredients and cooking method. Does one cook the patty from ice cold or bring it to room temperature first, and do you use 80/20 or 90/10 mince. The type of grind used to mince the meat is also important as some prefer a finer grind and some prefer it course. Does this impact on the juiciness or only on the texture?
There are stories about horseman keeping meat under their saddles and landing up with a cooked minced patty seems a little far-fetched to me. Maybe a warm Prego steak I suspect.
Anyhow, I intend expanding on this article in the future and hope to separate truth from fiction and continue improving the best burger in town on a continuous basis.
Enjoy

See T&C’s at Cattle Baron Tableview specials under Specials

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Cattle Baron #Tableview #Blouberg Tuesday Chicken Schnitzel #special. R49.90 September 2018

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

chicken-schnitzel-and-chips

Cattle Baron #TableView Blouberg Voted the Top Chain #Steakhouse in #SouthAfrica

Schnitzel is a meat dish that is a very thin boneless cutlet of veal, pork, beef or chicken that is either breaded and deep fried or pan fried with or without a breading. The most well known Schnitzel is Wienerschnitzel which is traditionally Veal, breaded with crumbs and served with lemon and German potato salad or parsley potatoes and sometimes Lingonberry Jam.
Where does the word Schnitzel come from?
The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. (Because he is a cutter, of fabric)
A popular bread that uses the word base is Schnitzbrot. Usually it is slices of apple or pear and other dried fruits and nuts for the Christmas season.
2 other recipes of note that use a similar word is Mandelschnitten which is an almond cookie, and Schneiderfleken which means tailor scraps. It is a pastry my grandmother made from scraps of dough.
When did this style of cooking start?

The idea of tenderizing a piece of tough meat by pounding it is evident in the oldest relics of the history of man.However the Romans left evidence of refinement of a thin slice of meat, dredged in breading and fried around in the 1 century BC around Europe. Marcus Gavius Apicus the James Beard of his time, very likely had much to do with the development of this dish.I find Apicus a most interesting pioneering man that really got people thinking beyond survival when it came to food.
In the middle ages it appears to be a very popular dish in both Northern Italy and what is Austria now, and the common meat was veal.The most famous of all Schnitzels is Wiener Schnitzel which is to Austria as a Steak and baked potato would be to the United States.
More evidence that shows this came from Rome is that first of all Austria and Milan, Italy border each other and a similar Italian dish Cotoletta alla Milanese was enjoyed by an Austrian General prior to when Wiener Schnitzel showed up on Austrian menus.
Veal of course became the standard for Wiener Schntizel and in Austria
you legally MUST use veal. However throughout the world Schnitzel is made and sold using beef, pork, and chicken as well as veal.

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Cattle Baron TableView Blouberg T-Bone

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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.

T-Bone

Beef Cuts
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
· Fillet
· Sirloin on the bone
· Fillet on the bone
All the above are the finest cuts aged and grilled to perfection.

 

 

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#Special #Wednesday night is #Steaknight at Cattle Baron #Tableview Blouberg 5 September 2018

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.
SIDES…. STEAKNIGHT
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.

 

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#Special #Wednesday night is #Steaknight at Cattle Baron #Tableview Blouberg 25 July 2018

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.
SIDES…. STEAKNIGHT
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.

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Cattle Baron #Tableview #Blouberg Tuesday Chicken Schnitzel #special. R49.90 July 2018

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

chicken-schnitzel-and-chips

 

 

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Steak and Calamari #Nederburg competition #special Chance to Win R5000 Wine and Dine experience

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

Nederburg steak and calamari promo

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Steak and Calamari #Nederburg competition #special Chance to Win R5000 Wine and Dine experience

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

Nederburg steak and calamari promo

 

 

 

 

 

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Cattle Baron #TableView Blouberg Thursday COMBO #Specials Dial 021 557 4165 for Reservation

Thursday Combos

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