In this episode, Butcher Spencer shows us a Topside Steak and a Spider Steak – as well as delving in to the etymology of the name ‘Spider Steak’.
A relatively new piece of meat on the (butchers) block, you’ve got to pick this up at your local butchers. It’s got plenty of marbling and has more moisture than a topside, making it a delicious piece of beef if you fancy an alternative to your normal steak.
The topside needs no introduction – it’s a staple for a reason! Dry and perfect for a good roast.
About Farmer Angus:
Angus McIntosh is Farmer Angus. He grew up on a cattle ranch in Kwa-Zulu Natal and studied Management Accounting at Stellenbosch University, before stockbroking for Goldman Sachs in London for just over four years. Declining the offer of a promotion, he left his job and moved to South Africa, where he built a clay home. With inspiration from various people along the way, he eventually became a biodynamic student, grass farmer and carbon sequestrator.
Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape- it is the only butchery in the country that does not add nitrates or gluten to the meat.