A guide to meat cuts

Francis Koitee Nairobi Safari Club Head Butcher

If you have had a non vegetarian meal at the Safari Restaurant or any other restaurant in the city, chances are that you may have been tempted to duplicate it at home. 


Our head butcher Francis Koitee  will take you through the first step, which is identifying the basic meat cuts.

Red Meats

 

 Beef Burger

 This is made from minced beef. Select the side of beef you prefer, and ask the butcher to mince it for you.

Beef Medallion

Also known as filet ( meaning thick slice) mignon (meaning dainty). It is cut  in a circular fashion, from the small end of the beef tenderloin section.

 

Lamb Chops

The are cut perpendicularly to the spine of the lamb, with a bone protruding at the end.

 

 

 

 

White Meats

 

 

Pork Chops

Like the lamb chops,they are also cut perpendicularly to the spine of the pig, and have a protruding bone at the end.

Boneless Chicken

This is chicken breast that has been deboned.

Chicken fillets / nuggets

Derived from boneless chicken breast. The fillets can be made by either the butcher, or at home.

Whole Tilapia

This is the average size of one  deboned tilapia, suitable for one.

Fish Fillets

This is made from deboned tilapia. Sizes may vary depending on the size of the fish.