Fresh A-Grade beef is delivered daily to Millennium Meat which ensures that our quality beef is firm, velvety, fine-grained, lean, bright red in colour, and well-marbled. The fat is smooth, creamy white, and well distributed.
Millennium Meat produces all standard cuts or any cut you require. If you are not looking for a specific cut why not order a forequarter or hindquarter?
Millennium Meat is your one-stop supplier for all your Meat Requirements.
Shin: When cross-cut into slices, shin makes fantastic osso buco. Shin is home to the marrow bones, which are delicious in soups and stews. The collagen in the meat turns to soft gelatine while cooking, keeping the meat extremely tender.
Chuck: With the chuck, the challenge is to soften the tough meat so that you can enjoy its flavor. Chuck steaks are usually marinated before cooking. Chuck is one of the most popular cuts for making ground beef, so it’s also favored for meatballs and burgers.
Short rib: Beef short rib, sometimes called a beef forequarter short rib, is a favorite cut of beef for roasting. When braised adequately, this cut can become meltingly tender. It’s also delicious when sliced thin (with or without the bones) and cooked quickly over high heat.
Brisket: This large piece of flavor-packed beef is one of the best cuts for braising and slow cooking. Brisket toughness can be counteracted with long, slow cooking to deliver rich, tender meat.
T-Bone: T-Bone is considered one of the highest quality dinner table steaks. Its distinctive ‘T’ shaped bone is nestled between two steaks, each one a prized cut of beef. Choose a cut with slight marbling and healthy-looking red color.
Rump: Rump is one of the more tender portions – and probably the most sought-after steak in South Africa. For excellent taste, the rump should be cooked on a grill.
Fillet: Fillet has very little fat or sinew and is evenly shaped. It’s quick to prepare and always tender. It often needs a good flavor enhancer as the meat itself is not very robust.
Topside: The topside comes from the inner muscle of the thigh. This muscle is quite lean, making it ideal for roasting and carving into lean slices. Make sure you baste your topside regularly while it’s in the oven.
Silverside: Taken from the hindquarter, this is a large, lean, boneless cut of meat with very little marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface. Similar to the topside, this cut will need to be cooked at a slower pace to achieve tenderness.
Thick flank: Trim it before cooking in the oven or boil it tender in a classic French casserole. Due to the low level of fat and a large amount of connecting tissue with only one thin membrane running through it, the loin is best suited to a pot roast, cooked slowly in high humidity over a long period.