Chalmar Beef

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Chalmar Beef Chalmar Beef is an ethical, family operated business.

We are passionate about producing premium quality beef and lamb products, and dedicated to providing customer service excellence. The business consist of pasture reared, grain finished cattle as well as an award winning abattoir facility.We want the consumers to know and understand where their beef comes from so that they can made informed buying decisions.

06/11/2026

Best Beef Schnitzels
https://www.chalmarbeef.co.za/product/beef-schnitzels-%C2%B11kg/
Ingredients:
(serves 8)
• 500g Chalmar Beef Schnitzels
• ½ cup Flour
• Salt & Pepper
• 1 tsp Garlic Powder
• 1 tsp dried Rosemary
• 4 eggs
• 2 Tbsp Dijon Mustard
• 4 cups Panko Breadcrumbs
• 750ml Sunflower Oil

Red Onion Pickle:
• 1 ½ Red Onions (sliced)
• 1/3 cup White W**e Vinegar
• 1 tsp Sugar

To serve:
• Fresh Lemons
• Mayonnaise

Method:
1. Mix the red onion pickle ingredients together in a bowl.
2. Set up the crumbing station:
• Bowl 1: flour mixed with a good pinch of salt and pepper and dried rosemary
• Bowl 2: eggs whisked with Dijon mustard
• Bowl 3: panko crumbs
3. Place half the Chalmar beef schnitzels onto a large board, cover with clingfilm and gently pound until evenly thin (about 5mm). Repeat with the remaining half.
4. Cut the larger schnitzels in half.
5. Dredge each schnitzel in the spiced flour, then the egg, and finally into the panko crumbs, pressing the crumbs in firmly. Set aside.
6. Heat the sunflower oil in a wide pan over fairly high heat.
7. Fry the schnitzels in batches for 2–3 minutes per side until golden and crisp.
8. Drain on paper towel.
9. Serve on a platter with pickled red onion, lemon wedges, and mayonnaise.

From premium cuts and traditional favourites to something special for the weekend braai, our monthly deals are here to h...
05/11/2026

From premium cuts and traditional favourites to something special for the weekend braai, our monthly deals are here to help you stock up and save.

Browse our full selection in-store or online at www.chalmarbeef.co.za and discover quality you can taste.

From premium cuts and traditional favourites to something special for the weekend braai, our monthly deals are here to h...
10/10/2026

From premium cuts and traditional favourites to something special for the weekend braai, our monthly deals are here to help you stock up and save.
Browse our full selection in-store or online at www.chalmarbeef.co.za and discover quality you can taste.

08/10/2026

Rump Tail with Chimichurri Sauce

Ingredients:
• Chalmar Rump Tail

Chimichurri Sauce:
• 60g Fresh Coriander
• 1/2 Red Onion (roughly diced)
• 2 cloves Garlic (peeled and chopped)
• 1 Red/Orange Chilli (chopped)
• 1 cup Olive Oil
• 2 Tbsp White W**e Vinegar
• 1 tsp Sugar
• Pinch of Salt

To serve:
• Potatoes of your choice
or
• 6-8 Rolls
• 6-8 slices of Emmental Cheese

Method:
1. Bring the Rump Tail to room temperature and prep your braai or gas barbeque.
2. To make the chimichurri sauce, simply blitz together the fresh coriander, red onion, chilli, garlic, olive oil, white w**e vinegar, salt and sugar, until you have a smooth, but still textured, sauce.
3. The beauty of the rump tail is in the layer of fat on one side. You don't want to cut this off, that's where the flavour is. Simply score the fat with a knife, season both sides with salt, and then place the rump tail fat side down over medium coals for about five minutes to render the fat. (The fat dripping onto the coals often ignites some flames, so watch it closely and move it if necessary.)
4. Once the fat is rendered and crisped, flip the rump tail over, put the lid on and braai it covered for approximately ten minutes. (This will give you rare to medium-rare, depending on the size of the rump tail.)
5. Take the rump tail off and allow it to rest for at least ten minutes.
6. Slice it up, spoon over the chimichurri sauce, and serve with either potatoes of your choice, or in rolls with a good slice of Emmental cheese.

12/08/2026

Thor’s Hammer
Ingredients:
• 1 Chalmar Beef Thor’s Hammer (Beef Shank)
• 6 sticks Rosemary
• Sunflower Oil
• 3 Sticks Celery (washed and chopped)
• 8 Shallots/Baby Onions (peeled and halved)
• 80ml Tomato Paste
• 1 litre Beef Stock
• 750ml Semi Sweet Red W**e
• 4 cloves Garlic (peeled and sliced)
• 10 Sprigs Thyme
• String, Baking Paper & Tinfoil

Method:
1. Preheat the oven to 180ËšC.
2. Secure the Thor’s Hammer with two pieces of string and insert the sticks of rosemary between the beef shin and the string before seasoning with salt and pepper.
3. Using a large oven-proof casserole pot (or similar), brown the shank on all sides in a little sunflower oil, then set aside.
4. Add a touch more oil to the pot and fry the celery and shallots with a pinch of salt and pepper until just caramelized.
5. Add the tomato paste, stock, w**e, garlic, and thyme and stir to combine.
6. Place the beef shank back into the pot.
7. Cut a circle of baking paper large enough to cover the shank, then cut a small whole in
the middle and place it over the shank bone pressing it down over the sides of the beef
to stop the meat from drying out whilst cooking.
8. Cover the pot with a lid, or with foil secured with a string, and roast in the oven for 4 - 5
hours, or until softened. (Check the liquid level in the pot every so often and top up with a little water if necessary.)
9. Once softened, remove the foil and the baking paper and place back in the oven for 30
minutes to reduce the sauce and caramelise the shank around the edges if necessary.
10. Cut off the string, remove the bone and serve with crusty bread and butter.

12/08/2026

Mexican-inspired Boerewors Rolls
Ingredients:
(Makes 8)
• Chalmar Oom Pottie Boerewors

Corn Salsa:
• 1 cup chopped Rosa Tomatoes
• 1 cup Sweetcorn
• ½ cup finely chopped Red Onion
• 1 Tbsp Wholegrain Mustard
• 1 tsp White W**e Vinegar
• 1 Tbsp Olive Oil

To serve
• 8 Brioche Hot Dog Buns
• Butter
• Sour Cream
• Pickled Jalapenos
• Coriander

Method:
1. For the corn salsa mix together the chopped rosa tomatoes, sweetcorn, red onion,
wholegrain mustard, white w**e vinegar and olive oil and a pinch of salt.
2. Braai the Chalmar Windmill Boerewors over hot coals on a low grid for approximately 3 minutes a side (covered), and allow to rest for 5 minutes before slicing.
3. Butter the brioche buns, add the boerie, and spoon over dollops of sour cream, corn salsa, pickled jalapeños and fresh coriander.

Did someone say Lasagna Day?Celebrate International Lasagna Day the right way: By layering up your absolute favourite co...
29/07/2026

Did someone say Lasagna Day?
Celebrate International Lasagna Day the right way: By layering up your absolute favourite comforting lasagna. Whether you prefer a traditional slow-simmered Bolognese or a rich, cheesy bake, a great lasagna starts with exceptional meat.
Make yours extraordinary with our pure, high-quality beef mince.
Order yours today for direct delivery or drop by to pick up your mince in store!

https://www.chalmarbeef.co.za/?s=mince+80%2F20&post_type=product

15/07/2026

Fall-off-the-Bone BBQ Beef Ribs
These ribs are so delicious it’s worth doubling the recipe.
Ingredients:
(Serves 2)
1 Pack Chalmar Beef Ribs
Sunflower Oil
80ml BBQ Rub (You can use any, but Nomu & Cape Herb and Spice are both great)
200ml BBQ Sauce

Method:
1. Preheat the oven to 180ËšC.
Line a baking tray with a large sheet of foil, place the ribs in the centre and brush with a coat of sunflower oil.
2. Sprinkle over the BBQ rub and massage into the meat.
3. Turn them over and do the same on the underside.
4. Stack the ribs and fold over the foil to form a tight pocket.
Bake for 1 hour in the centre of the oven.
5. Unwrap the foil pocket and coat both sides of the ribs in a thick layer of BBQ sauce before sealing in the foil pocket once again and baking for a further hour.
6. Brush over a little more BBQ sauce and cut into individual pieces before serving.

23/06/2026

Beef Bangers and Onion Gravy
Ingredients:
• 8 Chalmar Beef Bangers
• Sunflower Oil for frying
• 2 Onions, peeled and sliced
• 1 tsp fresh Thyme
• 2 tsp Flour
• 1 Tbsp Worcestershire sauce
• 500ml Beef Stock
• 1 tsp Sugar

To Serve:
• Mashed Potatoes and Vegetables of your choice.

Method:
1. Place a non-stick frying pan on medium heat and drizzle in a little oil.
2. Fry the Chalmar beef bangers until browned on all sides. Remove from the pan and set
aside.
3. In the same pan, add 1 ½ Tbsp oil and fry the sliced onions with a pinch of salt until
golden brown and caramelised.
4. Add the thyme and flour and stir to combine.
5. Add the beef stock, Worcestershire sauce, and sugar.
6. Return the beef bangers to the pan and simmer uncovered, turning once, for 8-10
minutes, or until the bangers are cooked through and the gravy has reduced and
thickened.
7. Serve with mashed potatoes and vegetables of your choice

Address

R25 Bapsfontein
Ekurhuleni
1510

Opening Hours

Monday 08:00 - 04:30
Tuesday 07:15 - 16:30
Wednesday 07:15 - 16:30
Thursday 07:15 - 16:30
Friday 07:15 - 03:45
Saturday 08:00 - 16:00

Telephone

+27 (11) 964 1880

Website

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