Today The Rare Meat Company gives us the low-down on why grass-fed beef is the way to go and then shares this delicious recipe for Red Wine Short Rib Beef Stew with us. Keep reading for the full recipe below and a quick guide on grass-fed meat.

As a nation of meat eaters, and more recently, strong advocates of Tim Noakes’ Banting Revolution, how many of us actually question the quality of the meat we consume? Enter grass-fed beef which comes from cattle that feed only on grass and are farmed in a much more ethical, sustainable manner than grain-fed cattle.

There are loads of benefits for eating grass-fed meat – for example did you know that grass-fed meat contains more Omega-3 fatty acids as well as Conjugated Linoleic Acid (CLA), both of which can protect against various heart diseases? It also has more vitamins, minerals and antioxidants than grain-fed beef and is free from any antibiotics and hormones.

Derek Bresgi, Chief Executive Officer of the Rare Meat Company in Pretoria says that consumers need to start taking note of the type of meat they are eating and asking more questions about the cuts they are buying. “Grass-fed animals are essentially much healthier, happier creatures and this has a direct spin-off on your health” says Bresgi. “All our products come from trusted, specially selected farmers and are 100% free range and grass-fed certified.”


Red Wine Short Rib Beef Stew


2.5Kg cut grass-fed short ribs with bone in (preferably Hind Quarter cut as those are meatier)
4 large carrots, peeled and cut into slices
2 celery sticks with leaves, cut into pieces
2 medium onions cubed
4 medium potatoes cut into medium cubes
2 heaped TBS fresh thyme
1 clove chopped garlic
1 cup red wine (preferably Cabernet Sauvignon) (optional)
400ml beef stock
4 bay leaves
Salt and pepper
¼ cup oil
Corn flour to thicken if necessary
Chopped parsley


Heat oil in pot.
Spice cut short ribs with salt and pepper and brown in oil (approx. 10 min).
Remove short ribs and put aside – keep oil in pot.
Add onions and garlic to already hot oil and fry until the onions have a glassy look.
Add carrots, celery, thyme and bay leaves.
Fry for about 2-min stirring continuously.
Add the Short Ribs and stir.
Pour in beef stock and red wine (optional).
Close pot with lid.
Bring to boil and then turn heat down and simmer slowly for 3 hours stirring occasionally.
Add cubed potatoes and simmer for 1 more hour stirring occasionally.
Once cooked, thicken with corn flour if necessary.
Sprinkle chopped parsley on top and serve with choice of starch.
Grass-fed meat contains less fat than grain-fed meat which makes this recipe healthier.
Grass-fed meat has a lot more flavour and the long cooking period brings out the meat flavour, allows the meat to absorb other flavours and softens the meat.

Recipe courtesy of Anke Sergel.