Cut above a regular steakhouse

Before serving his steaks, chef Nava explained each of the cuts we’ll be sampling.

At Carne, meat lovers will find cuts that are rarely found in other restaurants or steak houses.

Carne cuts include La Lombatella hanger steak (found near the kidneys), flat iron steak (on the shoulder), the legendary 1.2kg La Fiorentina T-bone and a variety of prime cuts on the bone, including a 600g tomahawk sirloin, prime rib, as well as rump and fillet on the bone. Both Carne restaurants also offer a cracking 600g free range pork sirloin on the bone.

The spider steak is considered the most succulent and flavourful cut. Also known as the oyster steak, the cut originates from the animal’s hip socket and is shaped like a spider’s web.

This is not your regular steakhouse. Here, Nava lets the meat steal the show by cooking it in true Italian minimalist tradition by simply coating each cut with olive oil, a sprig of rosemary and a sliver of garlic. “We (would) like you to experience something that is away from the T-bone, the rump and the fillet,” said Nava in a strong Italian accent.

Displaying the raw meat in large silver dish, Nava explained each of the cuts before we served portions of each of the unusual cuts.

The first dish was pan-fried sweetbreads with white wine, butter and sage.

Our second dish was one of my favourites, roasted marrow bones with ravioli stuffed with slowbaked lamb shoulder with sage butter.

The richness of the bone marrow works well with the ravioli.

Next was the beef hanger and flat iron, perfectly cooked on the liked the tenderness of the meat combined with the crispy fat.

Nava, who uses as much of the animal as he can, said more people have shown an interest in these rather unfamiliar cuts of steak.

“In Italy we get more than 26 different cuts from an animal. Here in South Africa it is usually not more than 12.” Nava has seen the interest in new cuts of meat grow as people become more familiar with his offerings.

Carne is also vegetarian friendly and includes a choice of vegetarian antipasti and pasta dishes for nonmeat eaters.

Carne SA in Keerom Street in the Cape Town CBD is open for dinner from Mondays to Saturdays, while Carne on Kloof is open for lunch and dinner.

To book call: 021 424 3460 (Carne SA) or 021 426 5566 (Carne on Kloof) or e-mail: info@carne-sa.com