Six bomb squad braais: Master Butchers bring the heat for Springboks vs Italy

News24

9 hours ago

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As the Springboks prep for Italy at Loftus, South Africa's Master Butchers are behind the braai, ready for their own piece of match-day action.
With rugby fever soaring, a few of Shoprite's 174 Master Butchers share braai tips and pressure-proof cuts.
Trained through Africa's only Institute of Meat, which is endorsed by the Master Meat Artisan programme, they're experts from farm to fork and know their way around some marbling.
Just as the Springboks have their famous 'Bomb Squad' coming off the bench, the Shoprite Group's meat maestros are bringing their A-game to ensure supporters don't drop the ball when it comes to match-day meals.
As the Springboks prepare to take on Italy at Loftus Versfeld this weekend, South Africa's certified Master Butchers are serving up their secret weapons for the perfect match-day braai.
With rugby fever gripping the nation ahead of Saturday's clash against the Azzurri in Pretoria, Shoprite Group's elite team of 174 Master Butchers across the country are helping fans fire up their braais with expert advice and premium cuts guaranteed to score big with family and friends.
The retailer's Master Meat Artisan programme, the only one of its kind in Africa and endorsed by the United Kingdom's Institute of Meat, has created a network of experts who've mastered every step of meat processing from farm to fork.
Elizabeth Moloi from Checkers Edenvale in Gauteng swears by beef brisket for the ultimate braai experience.
'The fat on top brings amazing flavour to the meat,' she explains. 'I add a few spices, place it over light coals and simmer it.'
For those wanting to step up their steak game, Moloi recommends ribeye.
She tells News24 Food:
'Like beef brisket, a ribeye has great fat inside the meat, which brings amazing flavour to your steak.'
Premium picks from the pros
Andile Jadula from Checkers Constantia Emporium in Cape Town champions the Brazilian-inspired Picanha cut. He explains that picanha steak, which is also known as rump cap or sirloin cap, is a triangular-shaped cut of beef with a thick layer of fat, prized for its rich flavour and tenderness.
'The Picanha has a nice layer of fat on top. I usually recommend adding some salt and pepper, braai it for about seven or eight minutes a side, and slice it as thin as possible.'
Meanwhile, Tony de Sousa keeps it simple with his espetada recommendation. 'Look for a nice piece of rump with a good fat covering. Add salt, pepper, garlic, and bay leaves; that's all you need. You're tasting the quality of the meat.'
And if you're tired of beef, Jadula suggests rolled deboned chicken stuffed with sun-dried tomato, basil pesto, bacon, and cheese, cooked in foil directly over the coals.
Crowd pleasers for Match Day
For those entertaining larger groups, Jon Rae suggests the exclusive Ribcanha roast, a very specific cut of meat that can only be described as a hybrid between a rib eye and a thick, juicy cut of picanha.
He advises marinating it with balsamic vinegar for an hour, adding salt and pepper, and putting it straight onto the braai.
'Make sure you cook the fat nice and crispy. How long you cook depends on how well people like their steak, but the triangular shape of a Ribcanha means it's an excellent option for entertaining because everyone likes their steaks cooked differently. This way, you can have some well-done meat and some closer to medium.
When looking for the perfect steak to fire up on the coals this weekend, Songezo Basela from Checkers Willowbridge suggests focusing on marbling, which are the white flecks of fat within the meat and indicate juiciness.
A rump steak comes to mind, he says.
'Pick out a steak with good fat content – marbled fat inside ensures plenty of flavour. Rub with olive oil, pepper, and salt, and cook to medium-rare for about four minutes on each side.'
These are six recipes to flame-sear this Boks weekend:
Ribeye steak on a Himalayan salt slab
A thick-cut ribeye, cooked directly on a scorching salt slab, delivers deep char on the outside and that signature ribeye tenderness within. The rendered fat seeps into the meat, and the slab seasons it naturally, eliminating the need for a marinade.
Sticky naartjie spatchcock chicken
A whole bird flattened for even cooking is marinated in naartjie juice, garlic, soy, and a touch of brown sugar. The skin chars, the glaze thickens, and the citrus cuts through the smoke with every bite. It's sweet, tangy, and best eaten straight off the bone while still dripping.
These are braised ahead of time for tenderness, then glazed over the coals with a thick, sticky BBQ sauce that clings and chars at the edges. You get deep smoke, soft meat, and the kind of chew that holds flavour in every fibre.
Quivertree Publications
Ribcanha on the braai
This hybrid cut combines a ribeye structure with the fat cap of a picanha. Its triangular shape gives you variety in doneness, from caramelised edges to a blushing centre. Cook it fat-side down to render slowly, then char and slice across the grain.
Greek pork chop braai with sweet potatoes in foil
Bone-in pork chops marinated in lemon, oregano, olive oil, and garlic are grilled until the edges blister. Served with sweet potatoes wrapped in foil and left on the coals until soft and caramelised, this dish is herbaceous, smoky, and balanced – bold meat, mellow sides.
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Unorthodox? Yes. But it works. Crisp-edged Yorkshire puddings fresh from the oven are the carb side of these smoky riblets. The puddings catch the drippings, and the riblets bring the chew.