OUR JOURNEY
The steak is at the heart of everything we do, and at Cowboys and Cooks our chef’s work obsessively to make it the best steak of your life. We are not afraid to fail, it’s how we achieve what we do as a team and we have a good time doing it.
“Our steaks are ethically sourced and dry aged, 100% essential to ensure the very best quality” – Desmond, Head Chef
From our meat cuts, to our home bastings with only local ingredients, all the way to our grilling techniques, great care is taken. Our one of a kind Chimney Grill is really what makes all the difference.
FROM FARM TO TABLE
We work closely with long-standing meat-family owned butcheries, who source exclusively from ethical cattlemen and farmers, engaging in the most natural forms of rearing possible. Our grass-fed beef is sourced from Western Cape, Eastern Cape and Natal farms, based on the conditions of the fodder and the land. Our menu features Karoo Certified free-range Lamb, from KMOO, a collective of farmers from the Williston area in the Karoo scrubland. All our meat is dry and wet aged, either locally by suppliers or by ourselves in a temperature-controlled, dehumidified environment.
