The Best Marbled Steaks In Joburg Have Arrived

David Higgs and Gary Kyriacou are at it again. This time they’re upping the ante at Marble in Rosebank with a curated meat selection from top producers in South Africa and America. 

Call it obsessive, call it enthusiastic or simply call it a love of quality. Marble, South Africa’s leading live-fire restaurant, doesn’t mind what you want to call their infatuation, as long as you come and experience it. As a further extension to its focus on providing customers with an international-level experience, Marble has launched a new “speciality meats” selection to their menu which includes top cuts from local and international producers.


“At Marble, our entire team is as obsessed with our meat as we are with every other detail”, explains Chef David Higgs. “We believe it’s what defines us as enthusiasts – for hospitality, service, quality consistency – and, meat. We’re now taking this further by choosing to source only the very best beef from producers who prize quality above all else”.

One international producer has been added to the menu, alongside two top local options, in order to provide customers with a variety of dishes to choose from.

Meet The Producers

Family owned since 1968, RR Ranch from Washington State in America is not simply a leading beef producer in the USA but is internationally revered and awarded for its levels of marbling. Unparalleled when it comes to consistency, integrity and sustainability. On the cards at Marble, all the way from RR Ranch, diners can expect to find the following cuts and ages:

  • Rib-eye on the bone 350g: 45-day wet aged
  • Rib-eye on the bone 900g: 60-day dry aged
  • Fillet 250g
  • Tomahawk steak 700g: 45-day wet aged


Three generations have dedicated their craft to hand rearing hormone- and stimulant-free, pasture fed, open-roaming cattle. All the way from Tsitsikamma in the Western Cape, Migo’s Jersey Beef yeilds a succulent and flavourful prime cut with a signature Jersey tinge of beautiful, buttery fat. Migo’s Jersey Beef offers three cuts to the Marble table:

  • T-bone 750g: 42-day dry aged
  • Sirloin on the bone 750g: 42-day dry aged
  • Rump 300g: 30-day wet aged


 At Chalmar Beef, the perfect balance of science and heart translate to tender, juicy beef of extraordinary quality in every cut.

  • Prime Rib 800g: 30-day wet aged
  • T-bone 800g: 30-day wet aged


“Not everyone can travel to New York, Tokyo, Paris or London to experience some of the best restaurants in the world, but we can provide it to them right here in Johannesburg”, explains Gary Kyriacou of Marble. “We want to make sure that all of our guests can have the opportunity to experience international wine and spirits, food, service and quality – and we’re bringing it to them”.

Marble is open seven days a week for lunch and dinner. To learn more, visit To book, call them on 010 594 5550 or email


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