Products

The oxtail comes from the tail part of the anatomy with a large bone to muscle ratio. When cooked, the collagen melts down rendering a tender, rich flavour ideal in stews, while long, slow braising in a liquid will achieve the most tender result with maximum flavour.

Blade Steak is a great cut to add a hearty and wholesome flavour to slow-cooked dishes such as casseroles and stews. Often overlooked, this beef cut is flavorful and economical. It is a great source for protien, vitamin b12, iron, zinc and it is low in sodium

Gravy beef is a cut that is rich in flavour and is traditionally used with the bone for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking. It is an excellent source for protein, vitamin b12, iron, and zinc

Medallions carry the same flavour as rump steak. This is a lean cut and perfect for a quick stir fry using your favourite Asian flavours or alternately you can quickly fry the medallions whole. This cut is amazingly low in sodium and Good source of Protein, Vitamin B12, Niacin (Vitamin B3), Zinc, and Phosphorus, Vitamin B6, Riboflavin (Vitamin B2), and Pantothenic Acid (Vitamin B5)

Lean and versatile, topside steaks benefit from tenderizing and are ideal for sausages or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced for low heat, slow-cooking.

Kalimba Farms Rump Steaks are cut from the rump of the cattle. Traditionally, this part is more often used for roasting and is now popular being flame-grilled. Known as the steak lover’s steak, the rump steak is full of flavour and generally yields large portions ideal for entertaining a crowd.. This cut is amazingly low in sodium and Good source of Protein, Vitamin B12, Niacin (Vitamin B3), Zinc, and Phosphorus, Vitamin B6, Riboflavin (Vitamin B2), and Pantothenic Acid (Vitamin B5)

Striploin Steak with the spine bone (which resembles a ‘T’) attached. In the T-bone, the highly prized tenderloin muscle attached to the spine bone is left intact. T-bone steak is the perfect steak for grilling on the BBQ. They are tender, rich, and flavorsome and give you the best of two delicious steaks with a small eye of fillet on one side of the bone and sirloin on the other. The intact bone gives this steak great eye appeal when serving with your favorite BBQ accompaniments.

Kalimba Beef looks, cooks, and tastes fresh.

Fresh tasty crocodile tail, known as the fillet of the crocodile, lean, tender and a very healthy source of proteins, low in fat and cholesterol.

Fresh tasty crocodile meat, low fat, low cholesterol, high in protein and rich in omega-3 fatty acids. Perfect marinated in a mix of herbs and spices for a healthy protein source.