Marble Restaurant in Rosebank, famous for its live-fire cooking, has launched a new ‘specialty meats’ selection to their menu which showcases three top-class beef options for diners to choose between. Two local producers are featured – the grain-fed Chalmar and grass-fed Migo’s Jersey Beef from Tsitsikamma – as well as the US-based RR Ranch Northwest Meat. The family-owned beef producer RR Ranch was selected by Marble because of its meat’s marbling and its reputation for consistency, integrity and sustainability, while Migo’s showcases the signature cap of rich, yellow fat that Jersey cattle are renowned for, and the herds are free-roaming and free of preservatives

“Not everyone can travel to New York, Tokyo, Paris or London to experience some of the best restaurants in the world, but we can provide it to them right here in Johannesburg,” explains Gary Kyriacou of Marble. “We want to make sure that all of our guests can have the opportunity to experience international wine and spirits, food, service and quality – and we’re bringing it to them.”

“At Marble, our entire team is as obsessed with our meat as we are with every other detail,” explains Chef David Higgs. “We believe it’s what defines us as enthusiasts – for hospitality, service, quality consistency – and, meat. We’re now taking this further by choosing to source only the very best beef from producers who prize quality above all else.”

Take a look at what’s on the menu from each producer:

RR Ranch Northwest Meat, Washington State, USA:

  • RIB-EYE ON THE BONE 350g: 45-day wet aged
  • RIB-EYE ON THE BONE 900g: 60-day dry aged
  • FILLET 250g
  • TOMAHAWK STEAK 700g: 45-day wet aged

Migo’s Jersey Beef, Tsitsikamma:

  • T-BONE 750g: 42-day dry aged
  • SIRLOIN ON THE BONE 750g: 42-day dry aged
  • RUMP 300g: 30-day wet aged

Chalmar Beef, South Africa: 

  • PRIME RIB 800g: 30-day wet aged
  • T-BONE 800g: 30-day wet aged
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