Raising the steaks at Tatu

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Tatu Restaurant photographed by Susan Wong 2011

Kenyans love their meat.  If they could, they’d probably eat Nyama Choma (roasted goat or beef) everyday.  With the booming restaurant business in most urban centers in the country, Kenyans are gradually taking to steaks like they are to some good Nyama.

So what does a good steak taste like? Can you tell how delicious a steak is going to taste only by looking at it?  You bet you can, and the team at Fairmont Kenya clearly has that figured out.  It’s not simply about raising cows, but literally raising a great steak.

The new menu at Tatu , located at The Norfolk Hotel, features a diverse range of specials such as Indian Ocean Spiny Lobster, charcoal grilled pork chop and lamb racks, and even nutritious Fairmont Lifestyle Cuisine dishes.  However, the star on the menu is definitely the Morendet Gold Primer Natural Beef.

The Morendet Gold Primer Natural Beef comes from crossbred steers that are custom raised for Fairmont Kenya in Naivasha.  The cows are exclusively grain fed for 180 days with premium corn, silage and alfalfa – ensuring that each cut of meat and steak has a great balance of marbling and flavour.

Just like soil can affect the quality of wine, a cow’s diet can drastically change the quality of its flesh.  For example, grass-fed cows may seem environmentally friendly however the lack of consistency in flavour, marbling and overall look of the meat  make these steers less desirable.

The various cuts of the Morendet beef at Tatu, New York Strip, Tenderloin and Cow Boy Ribeye will surely surprise your palettes with their unique flavours and velvety tenderness. Enjoy!

Tatu Restaurant photographed by Susan Wong 2011

 

Other dishes to check out at Tatu: Photo Credits Susan Wong © All rights reserved.

Tatu Restaurant photographed by Susan Wong 2011

Indian Ocean Tuna Tasting: charred tuna, tuna tartar, tuna sashimi

Tatu Restaurant photographed by Susan Wong 2011

Local Grilled Quail

 

Tatu Restaurant photographed by Susan Wong 2011

Indian Spiny Lobster with Lemon Butter

 

Tatu Restaurant photographed by Susan Wong 2011

Charcoal Grilled Pork Chop

 

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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