Nothing beats a great steak, and when it comes to steak, every cut tells a different story.
From the succulent tenderness of fillet to the bold richness of picanha and the luxurious marbling of Wagyu, each offers a unique combination of flavour, texture and character.
Every Thursday night, Palm Terrace at Palm House Boutique Hotel and Spa in Wynberg, Cape Town, celebrates these differences with their popular Steak Club.
Executive Chef Gregory Henderson’s menu showcases a carefully curated selection of exceptional cuts, from indigenous springbok loin and juicy beef fillet to richly flavoured picanha, the dramatic tomahawk for shared dining, and indulgently marbled Wagyu sirloin, each offering a distinctive dining experience.
While the springbok loin is Henderson’s favourite cut for someone beginning their journey into premium steak, he recommends the beef fillet or Wagyu ribeye for its tenderness and approachable flavour profile. For diners looking to explore something with a little more character, the picanha offers incredible flavour while remaining approachable.
Choosing the right cut of meat to suit your taste is an important part of any steak-forward meal, says Henderson.
“I believe understanding different cuts of meat completely transforms the dining experience. Much like wine, every cut has its own story, flavour profile, texture and ideal cooking method.”
Still, if you’re struggling to make up your mind, here’s some inside knowledge that will help you choose the right cut for you.
Springbok loin for gamey South African flavours
Taken from the back of the animal and Springbok loin or locally known as the “Rugstring” is regarded as one of the most prized cuts due to its tenderness. Indigenous to Southern Africa this naturally lean cut with a delicate game flavour offers a truly South African culinary experience. It has subtle herbaceous notes, influenced by the natural vegetation the animals graze on, and a fine, tender texture.
Cook it quickly over high heat, either on the grill or in a hot pan, and serve it rare to medium-rare to preserve its tenderness and natural flavour. Best enjoyed with simple accompaniments that enhance rather than overpower its delicate game character.
The rich, juicy and intensely beefy Tomahawk
The Tomahawk is perfect for sharing and should be enjoyed slowly, appreciating the different textures and flavours throughout the cut. Get the best out of this cut by cooking it over charcoal using a reverse-sear method. Medium-rare to medium is ideal, allowing the fat to render beautifully.
Essentially a bone-in ribeye, with the rib bone left long for dramatic presentation, the Tomahawk is cut from the rib section of the animal. Renowned for its rich flavour, exceptional juiciness, and intense marbling, this premium cut delivers outstanding tenderness and a luxurious eating experience. We dry-age the entire rib rack for 21 days before breaking it down into individual Tomahawk steaks. Aging the rack as a whole allows natural enzymes to tenderise the meat while moisture slowly evaporates, concentrating the beef’s flavour and developing a richer, deeper, and more complex eating experience.
The Tomahawk is famous for both its impressive presentation and its depth of flavour. The bone and marbling combine to create a memorable steak experience.
Buttery and delicate beef fillet
Cut from the muscle that runs along the spine, beef fillet is prized for its exceptional tenderness. Renowned for its buttery texture and delicate flavour, fillet offers a refined, melt-in-the-mouth dining experience and old school favourite.
It is best cooked over high heat to develop a rich crust while maintaining a medium-rare to medium centre, making it the ideal choice for diners who appreciate outstanding tenderness and a more subtle beef flavour.
A robust Picanha
Cut from the top of the rump, picanha, also known as rump cap or sirloin cap, is instantly recognisable by its generous fat cap. This cut is celebrated for its deep, robust beef flavour, succulent texture and satisfying bite.
As the fat cap renders during cooking, it naturally bastes the meat, creating exceptional juiciness and richness. Picanha is best cooked over an open flame or charcoal with the fat cap left intact and served medium-rare. Sliced against the grain, it is best enjoyed simply, allowing its bold, natural flavour to take centre stage.
A savoury and luxurious Wagyu sirloin
Our 100% Purebred Wagyu Sirloin and Ribeye, carefully selected from the hindquarter, represent the pinnacle of premium South African beef. Sourced from cattle graded by Wagyu South Africa, each cut carries an exceptional marble score of 8–10, placing it among the country’s finest examples of Wagyu beef.
Our 100% Purebred Wagyu is renowned for its exceptional intramuscular marbling, delivering extraordinary tenderness, remarkable depth of flavour and the signature richness for which Wagyu is celebrated around the world. The intricate marbling melts gently during cooking, creating a luxurious, velvety texture and a lingering umami finish that defines an exceptional Wagyu experience.
To honour the integrity of this remarkable beef, our Wagyu is cooked over intense heat to develop a beautifully caramelised crust while preserving its succulent interior. We recommend enjoying it rare to medium-rare, allowing its natural flavour, tenderness and exquisite marbling to take centre stage.
Best appreciated in smaller portions, this extraordinary beef invites guests to savour the depth, complexity and refined elegance that have made South African Purebred Wagyu one of the world’s most celebrated beef experience
The meat served in Palm Terrace and its sister restaurant De Tafel is sourced from South African producers with complete traceability.
The Wagyu is from Premier Wagyu in the Garden Route sourced through Wild Peacock, producers renowned for their exceptional breeding programmes and consistently outstanding quality. While the Springbok is sourced from private farms across the West Coast and Northern Cape.
Over the years, Henderson has partnered with several outstanding free-range beef producers, including Langside Beef in the Eastern Cape, whose commitment to quality and ethical farming has helped shape their approach to sourcing.
That approach will continue thanks to an upcoming new partnership with Glen Oaks Farm, owned by Jules and Charlie Crowther sourced through Tamayo from Black Feather another small business we support who aids in distribution from farm to our kitchen. Situated between the Hemel-en-Aarde Valley and Caledon, it was the first farm in Africa to receive internationally recognised top environmental and animal welfare certification.
“For me, knowing exactly where our meat comes from, understanding how the animals have been raised or harvested, and recognising the people behind the produce is just as important as the final dish served to our guests. Great meat starts long before it reaches the kitchen,” says Henderson.
Whatever your taste, Steak Club every Thursday night at Palm Terrace offers the perfect opportunity to discover exceptional cuts, expertly prepared with outstanding flavours, with the knowledge that your meat has been sourced ethically.