Checkers receives stamp of approval from top SA chefs

30 August 2016 | Research tools

The South African Chefs Association (SACA) has put its stamp of approval on Checkers’ new range of Ready-To-Cook convenience meals as well as its butcher’s premium pork and matured beef ranges, making it the only supermarket to enjoy this coveted badge of honour.

The SA Chefs Association has been promoting the art and science of cookery in South Africa for more than 40 years. Boasting 45 award-winning chefs with 26 Culinary Olympic medals between them, this professional body represents 7,500 top chefs and is widely recognized for its work in maintaining the highest levels of culinary excellence, food standards and professionalism throughout South Africa.

SACA celebrity chefs Jenny Morris, Pete Goffe-Wood, Benny Masekwameng, Bertus Basson and Martin Kobald recently put the Ready-To-Cook convenience meals, Farmstead Premium Pork and Steakhouse Classic matured steak ranges to the test. They carefully inspected, cooked and tasted the products to see if they stand up to stringent, restaurant-quality standards. All three ranges passed with flying colours, and were described as “excellent, impressive, melt-in-your mouth and succulent”.

The new Checkers Ready-To-Cook range provides a simple and delicious solution for those who want to serve their family a home-cooked dinner but are pressed for time. From slow-cooked lamb shanks and oxtail to Malay chicken curry and the tastiest chicken fillets, the range enables consumers to serve meals that taste great, require no effort and are ready in minutes!

A great alternative to beef and lamb, Checkers Farmstead Pork is available in all the classic cuts only expected with beef. From tricky cuts like rump and fillet to the classic pork belly roast, the range conveniently puts the quality and diversity of a master butcher at the disposal of all shoppers.

Steak lovers already familiar with the Checkers Steakhouse Classic range will appreciate the perfectly matured, thick cut and properly marbled steaks. The range is available in 11 cuts, including some of the most popular ones used in top restaurants like Fillet, New York Strip Steak, Picanha Rump, T-bone and Rib-eye.