{"product_id":"pasture-raised-clubsteak-500g","title":"Pasture-Raised Clubsteak (+\/- 500g)","description":"\u003ch3 dir=\"ltr\" class=\"mt-3 -mb-1 text-[1.125rem] font-bold\"\u003ePasture-Raised Club Steak\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe club steak is a weekend braai in its most honest form. Bone-in, well-marbled, and rich enough in flavour that it doesn't need much beyond salt and heat. From Rhyno's farm outside Kroonstad, pasture-raised Nguni and Mashona cattle, moved four times a day onto fresh grass. No antibiotics, no hormones.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eAbout the club steak\u003c\/strong\u003e\u003cbr\u003eCut from the short loin, the club is the strip side of what would otherwise be a T-bone, same cut, without the fillet. Bone-in, which slows the cook slightly and adds depth to the flavour. Firm bite, good marbling, and enough presence on the plate to be the reason people came around for dinner.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eHow to cook it\u003c\/strong\u003e\u003cbr\u003eStraight to the braai or a hot pan. Bring it up to room temperature first, then season with just salt and pepper. High, direct heat, 3 to 4 minutes each side for medium-rare, longer if it's a thick cut. Rest for 5 minutes before serving. Serve with something simple: a green salad, roast potatoes, or whatever's in this week's veg box.\u003c\/p\u003e","brand":"Orchard Food","offers":[{"title":"Default Title","offer_id":48907580866785,"sku":null,"price":125.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/2814\/8705\/files\/Clubsteak.png?v=1786513063","url":"https:\/\/www.orchardfood.co.za\/products\/pasture-raised-clubsteak-500g","provider":"Orchard Food","version":"1.0","type":"link"}