It starts long before the smoker

You can't shortcut good meat. Every cut that reaches our smoker is A-grade, and our beef comes from animals 18 months old or younger - young enough that the meat stays tender on its own, before the smoke ever gets involved.

That choice costs more and means less margin for error. But it's the difference between meat that needs twelve hours of smoke to be edible, and meat that just gets better and better the longer it sits in it. We'd rather start with the best cut in Witbank and let the fire do the rest, the slow way, the way it's supposed to be done.

- Kunsei Smokehouse