Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Fathers Day BBQ
Tomahawk seared on the BBQ then served medium rare with salad and the accompanying goodies shown on here!
Seasoned at room temperature with a dry smoked rub and cook!
Looks amazing 🤩
Treat time
Ovened - cooked in its own juices
BBQ Tomahawk
Tomahawk steaks done over lumpwood charcoal
- salt / pepper
- cooked at 110 C until meat reaches 45C
- flame for 1min each side
Tomahawk on the braai ( BBQ)
Super soft , juicy Tomahawk on the BBQ for valentines dinner
Absolutely delicious, excellent quality steak.
Melody Grobbelaar
Doesn't take much to enjoy this steak, full of flavour on its own, basted with with a little steak marinade, salt and pepper and cooked on a hot BBQ to get the outside crust, medium pink and juicy inside.
No messing around
No this, no that... just steak!
Steak.... salt, pepper, garlic, thyme & butter...
Reverse rear Tomahawk
Kamado cooked steak, medium rare
Tomahawk steak no 1
Tomahawk steak cooked on Kamado Joe Classic
Chargrilled tomahawk
Chargrilled tomahawk, roasted cauliflower and potatoes, sauteed trumpet mushrooms, steamed greens, beef jus with cooking juices.
Tomahawk Steak with Peppercorn Sauce by Kerry and Marek
Kimber's Farm Tomahawk Steak, seared and finished in the oven with a brandy cream peppercorn sauce.
Take one Kimber's Farm Tomahawk Steak, pat dry and leave to reach room temperature. Rub with olive oil and season liberally with salt and pepper. Place on a super hot griddle pan and sear on all sides and transfer to a preheated oven about 200°c. Cook until internal temp is 55-60°c for a post resting temp of 60-65°c for medium rare. On removing from the oven, top with a generous know of butter and cover loosely with foil. Allow to rest for 5-10mins before slicing.
Fir the peppercorn sauce - Gently heat some course ground peppercorns in a little butter, as much or as little to your taste. Add a slosh of brandy, again to your personal preference and allow the alcohol to cook off a little. Add some good quality beef stock and reduce a little to intensify. Turn down heat and whisk in some double cream. Amount dependingon how creamy you like your sauce! (I can recommend Polish sour cream as an alternative to double cream!)
Serve and enjoy!
