Kyk nou so vir Vettie - General Discussion https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/ AllGunStuff Discussion Board en-US Fri, 08 May 2026 15:24:37 +0000 wpForo 60 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6532 Wed, 26 Feb 2025 00:11:44 +0000 General Discussion Againstthegrains https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6532 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6531 Tue, 25 Feb 2025 03:49:13 +0000

I can remember having a buffalo steak in the train restaurant at Skukuza. Was not tough and tasted quite good.


You were obviously served a B3 buff ;)

Or they lied and told you the well aged grade C beef they served you was buff.

A common trick in the restaurants around Kruger to serve poor grade (c, and low fat animals) to tourists as venison. I remember at the carvery at the Protea hotel at the gate, the chef was carving this massive piece if meat that was clearly a single muscle of a big animal (that tasted like tough beef) and was told with the greatest confidence that the meat today was Impala. Yes I replied, "This is an Impala with thunder thighs." I think my brand of humour went over his head like a Boing.




This was before 1994 when a lot of culling still took place.]]> General Discussion Tripodmvr https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6531 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6530 Tue, 25 Feb 2025 00:48:29 +0000
]]> General Discussion Ds J https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6530 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6529 Mon, 24 Feb 2025 13:19:50 +0000
********************
Actually never thought of it like this, kudu I know we shoot young and cows for meat and old bulls for biltong. Did not think to consider buff in same manner.
................. but then ? why is sPRINGBUCK AND iMPALA  young old pretty much same same.]]> General Discussion Treeman https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6529 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6523 Sun, 23 Feb 2025 06:07:14 +0000
I can remember having a buffalo steak in the train restaurant at Skukuza. Was not tough and tasted quite good.


You were obviously served a B3 buff ;)

Or they lied and told you the well aged grade C beef they served you was buff.

A common trick in the restaurants around Kruger to serve poor grade (c, and low fat animals) to tourists as venison. I remember at the carvery at the Protea hotel at the gate, the chef was carving this massive piece if meat that was clearly a single muscle of a big animal (that tasted like tough beef) and was told with the greatest confidence that the meat today was Impala. Yes I replied, "This is an Impala with thunder thighs." I think my brand of humour went over his head like a Boing.

]]> General Discussion Againstthegrains https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6523 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6522 Sun, 23 Feb 2025 05:49:43 +0000 General Discussion Tripodmvr https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6522 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6521 Sun, 23 Feb 2025 04:11:26 +0000
Beef grading works like this:

There is a letter, followed by a number.

The letter ABC denotes the age of the animal as follows, based on dentition (teeth):

A-grade (youngest): 0 permanent teeth (milk teeth only)
B-grade: 2 to 6 permanent teeth
C-grade (oldest): More than 6 permanent teeth

The number denotes the fat content as follows:

0 (Very Lean): No visible fat
1 (Lean): Very little fat
2 (Medium): Moderate fat cover
3 (Slightly Fatty): Noticeable fat cover
4 (Fatty): Thick layer of fat
5 & 6 (Very Fatty): Excessive fat cover

So if you shoot an old buffalo bull in dry conditions, then the animal would essentially be a C0, or C1 in beef terms and is designated as a tough old thing with little eating merit, except for mince and biltong.

So if you want to eat and enjoy a buffalo steak, shoot a young bull towards the end of the rainy season, when the grass is lekker think and it has had time to build up some fat.]]> General Discussion Againstthegrains https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6521 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6399 Sun, 02 Feb 2025 13:20:47 +0000
As a kid we ate buffalo and elephant patties in Satara in the Kruger Park; coarse, but good.

Some thoughts:
- Is buffalo necessarily processed in a game-friendly manner ie hanged out for a week etc? This could explain the disappointment.

- The hunters of old often worked very hard during the day. By nightfall, almost anything would have tastes good. I have also considered that our recipes and tastes have developed over the years. My dad used to hunt blesbok on the Highveld near Carolina as a child, that was their winter biltong rations, together with mutton. That was all they knew and had, so they ate it. To me, blesbuck is not very tasty.

A consideration I often ponder - VERY OFTEN>]]> General Discussion Treeman https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6399 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6397 Sun, 02 Feb 2025 12:07:03 +0000
Some thoughts:
- Is buffalo necessarily processed in a game-friendly manner ie hanged out for a week etc? This could explain the disappointment.

- The hunters of old often worked very hard during the day. By nightfall, almost anything would have tastes good. I have also considered that our recipes and tastes have developed over the years. My dad used to hunt blesbok on the Highveld near Carolina as a child, that was their winter biltong rations, together with mutton. That was all they knew and had, so they ate it. To me, blesbuck is not very tasty.]]> General Discussion Ds J https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6397 Re: Kyk nou so vir Vettie https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6395 Sun, 02 Feb 2025 08:46:29 +0000
American beer is just shite and some of it is even worse.
Australian Vegemite tastes like marmite with diabetics.
Black pudding is not a pudding, imagine that ? Its a sausage made of blood  :-X.
Haggis tastes a little better than it looks, but then again it does look really bad.
Real champagne was a real let down for me, really not that different nor that much better tasting. Of the 3 Champagne cellars I was able to experience from, with tags of 30 -40 euro, one was nice. Two of the cellars were very sharp and dry, the other was rather nice.     

Treeman, from what I gathered in your company and from your posts is that a lot of your world has been seeking out new experiences that you have read about ?]]> General Discussion JamesNotBond https://systemz.online/general-discussion/kyk-nou-so-vir-vettie/#post-6395