Comments on: Savoy Cabbage http://www.eatcapetown.co.za/2009/savoy-cabbage/ biting restuarant reviews... Tue, 24 Jan 2012 08:40:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Katharine http://www.eatcapetown.co.za/2009/savoy-cabbage/comment-page-1/#comment-2779 Katharine Sun, 03 Apr 2011 19:08:43 +0000 http://www.eatcapetown.co.za/?p=8#comment-2779 Interesting sidebar on the beef... Interesting sidebar on the beef…

]]> By: willem wethmar http://www.eatcapetown.co.za/2009/savoy-cabbage/comment-page-1/#comment-10 willem wethmar Wed, 04 Nov 2009 15:28:51 +0000 http://www.eatcapetown.co.za/?p=8#comment-10 I was pleased to hear that the beef was excellent : as it should be ! The perception that a feedlot is a feedlot is a feedlot takes me back to the days when red wine was red wine was red wine ! When it comes to wine the level of knowledge and appreciation of quality wine has increased dramatically in the past 15 years . This has brought about that when ordering wine customers will ask for it by the estate name and sometimes for specific vintages . Just as in the wine industry the feedlots all have their own "terroir" - the things we do to set ourselves apart from the rest .At Chalmar Beef we do not believe in "spin" but are proud to have our beef on the plates of top restaurants consistently and I can assure you that it takes alot of hard work and dedication to achieve that . hopefully when next you order a steak you ask for a Chalmar beef 3 weeks mature medium rare steak not an anonomous piece of "plonk" willem wethmar director feedlot operations chalmar beef I was pleased to hear that the beef was excellent : as it should be ! The perception that a feedlot is a feedlot is a feedlot takes me back to the days when red wine was red wine was red wine ! When it comes to wine the level of knowledge and appreciation of quality wine has increased dramatically in the past 15 years . This has brought about that when ordering wine customers will ask for it by the estate name and sometimes for specific vintages .

Just as in the wine industry the feedlots all have their own “terroir” – the things we do to set ourselves apart from the rest .At Chalmar Beef we do not believe in “spin” but are proud to have our beef on the plates of top restaurants consistently and I can assure you that it takes alot of hard work and dedication to achieve that .

hopefully when next you order a steak you ask for a Chalmar beef 3 weeks mature medium rare steak not an anonomous piece of “plonk”

willem wethmar
director feedlot operations
chalmar beef

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