Crops

Designing an effective dashboard is no easy matter, but backed by a disciplined system that delivers the right information at the right time to the right people, it adds a whole new dimension to management.

At a recent symposium on the safety of genetically modified (GM) crops, Dr Pieter Mulder, deputy agricultural minister, asked that views on the technology be based on sound scientific facts and not emotion.

Development projects for emerging farmers remain contentious, with some entities taking advantage.

One of the world’s best training schools for beef breeders. This is how a leading American beef breeder described the Stockman School that is again to be held from 16 to 18 October at Aldam in the Free State.

If your business is not online, you’ll be left behind. The world buys, sells and communicates on the Internet. Change today, and start with a blog, says Greg Miles.

Sparex recently launched an extensive range of Massey Ferguson parts for vintage and veteran tractors.

Compaction caused by in-field loading operations is raising concern in the sugarcane industry. Joe Spencer reports.

Steak, in my singular view, should be redefined as a staple. While bread and even mealie meal have their place, a well-aged piece of prime beef is very difficult to top. Grilling a steak is one of the most straightforward cooking “techniques” known to man. Yet despite this self-evident truth, it is still possible for the neophyte to mess it up.

The standard Anglo-Saxon has great trouble with garlic. He fears social isolation as the inevitable consequence of even one tiny scrap of this marvellous bulb. If you or your friends fall into this category of flat-earth diners, stop reading right now and skip to the golf page or maybe the Hitching Post.

There comes a time in the affairs of seasoned braaivleis mechanics when the palate cries out for something more adventurous than stywe pap or baked potatoes to accompany the steak, chops and wors. What we have here is a great side dish to any braai, which has the additional virtue of being a good standalone meal, especially with a chunk of fresh bread. Making this dish requires a minor addition to your culinary skills, all of which adds real value to your cooking repertoire.

Most roast potatoes play small-time supporting roles to the real stars of roasting: beef, poultry, lamb and pork. Like the extras in crowd scenes, they have little or no individual identities, yet their absence would be sorely felt. Here’s a chance to give roast potatoes the big close-up they have long been denied. Are you ready Miss Potato? Lights! Camera! Action!

There are men who regard the concept of cooking with Scotch as sacrilegious. Anything that takes so long to mature and costs so much money can’t and shouldn’t be used as a flavouring agent by braai mechanics.

Most unusually for this kitchen, which believes in skin-on, bone-in chicken portions, a pack of deboned, skinned chicken breasts lay on the counter, en route to becoming a stir-fry. Close examination reveals that such a cut included not one, but two distinct sections: the breast proper, and a little fillet, appropriately named the tenderloin. Something as perfectly formed as this deserves special attention, served as a hot starter or chilled on a roll stuffed with salad.

This Florentine-styled T-bone steak dish uses beef sourced from the region’s Chianina breed of cattle. In the world of steaks few can equal a T-bone cut from a Chianina side of beef as this large cattle breed’s meat is revered, and rightly so! Here’s how to make the most of your T-bone...

Rearing high-value game animals under intensive conditions has both pros and cons, writes Roelof Bezuidenhout.

A recent meeting of pork producers made me acutely aware of this sector’s lack of transformation.

Highest bull R60 000

All users of offshore services need to be aware of this new tax and must alert their suppliers in good time.

Conference season kicked off on Wednesday, 11 September, with Potatoes SA’s congress in Johannesburg, and what a pleasant day it was! CEO Andre Jooste said farmers had requested more participation this year and that’s exactly what they got.

Ever since the first man stuck a lump of meat on a stick and held it over a fire, roasting has been a mainline tradition. With a history this long, various bits of ornamentation and finesse have crept into the basic recipe. Make a Prince Igor beef fillet and turn your guests into awestruck, knee-bending fans of your cooking skills.