Beef Cuts in Nairobi and What Each One Is For
Most people buy beef by habit — the same cut their mother bought — and then wonder why the stew is dry or the fry is tough. The cut is the recipe. Here is what each one does, and what it costs at our counter today.
The cuts, and the job each one does
- Chaps — stew, curry, pilau. Cooks soft in about an hour and holds its shape. The workhorse cut of every Kenyan kitchen.
- Steak cubes — dry-fry, wet-fry, quick grilling. Needs high heat and no water, or it boils grey.
- Assorted beef steak — the grill and the pan. Cut thick for choma, thin for a quick fry.
- Lean minced — sauces, burgers, samosas, meatballs. Holds together better than fatty mince.
- Beef minced, 10% fat — burgers and anything that needs to stay juicy. The fat is the point.
- Ox liver — fry it fast, or it turns to rubber. Soak in milk twenty minutes first.
- Bones — stock. Free flavour if you ask for them with your order.
Today's prices
| Cut | Today's price |
|---|---|
| Beef chaps | KES 900 / kg |
| Steak cubes | KES 950 / kg |
| Lean minced | KES 950 / kg |
| Minced, 10% fat | KES 900 / kg |
Prices checked against the live catalogue. They move with the market — the number on the till is the number you pay.
How to ask for it
Say the job, not the name. "Something for a stew that cooks in an hour" gets you chaps. "Something to fry dry for two people" gets you cubes. We cut to order, so the size is your call: cubes at 25 mm for a fry, larger for a pot.
Why the fat percentage matters
Lean mince is honest and dry. Ten per cent fat is what makes a burger stay wet and a meatball hold together without breadcrumbs. If a recipe says "lean mince" and it tastes like sawdust, the mince was too lean, not the recipe.
Storing it properly
Fridge for two days, freezer for three months, and never refreeze what you have thawed. Pat it dry before it hits the pan — wet meat steams, it does not brown, and that grey colour people blame on the butcher is water.
Questions people ask before ordering
What is the difference between chaps and stewing beef?
In Kenyan butchery they are often the same cut, but 'stewing beef' can be any trim. Ask for chaps specifically and you get the shoulder cut that cooks soft in an hour and holds its shape.
Which beef cut is best for pilau?
Chaps, cut into cubes. It releases flavour into the rice and stays whole through the cooking instead of shredding.
Why is some mince more expensive?
Fat content and the cut it comes from. Lean mince is trimmed by hand and yields less; 10% fat mince is cheaper per kilo and better for burgers.
Can you cut to a size I ask for?
Yes. Cubes at 25 mm for a fry, larger for a pot, thin slices for a quick grill — say the size and it's cut that way at no extra charge.
Order on WhatsApp 0728 455 521
City Market, Stall 56 · delivered across Nairobi · same day if you order by 6:30 PM.