Giorgio Nava was an advocate of nose-to-tail eating long before it became a thing; it’s always been deeply rooted in the Italian tradition to make the most of each animal and let nothing go to waste.
At his two specialist meat restaurants, Carne on Keerom and Carne on Kloof, he presents steak cuts that you will rarely find elsewhere, in classic Italian style.
At a table for eight recently, Giorgio showed us a tray of different cuts including hanger, flat iron and spider steaks. These lesser-known cuts usually become burgers, he told us, but when carefully prepared, they are some of his favourite steaks to grill.
Spider steak is hard to get hold of, each animal only yields two portions, so it’s only on the menu at the Kloof Street restaurant. Another bonus is that these cuts are much more affordable than T-bone, sirloin and fillet.
But first our starters. Offal has always been treasured by the Italians as a nutritional powerhouse and a delicacy, and Giorgio does it well. We had succulent sweetbreads to mop up a light white wine and butter sauce. Then we scooped every last bit of marrow from split bones doused in sage butter, and sampled Giorgio’s classic lamb ravioli dressed simply in butter and sage – always well worth making space for, the sage crisp and fragrant.