So you are familiar with game meat, right?

Your uncle (or brother) has a family inherited game farm in the pleasant but rugged South African bush, and hunting has been a tradition in your family since your great grandfather shot that trophy Kudu bull still hanging against the wall in the voorkamer of the farmhouse.

Tradition dictates, with much pride, that the majority of the meat, whether it be impala or blue wildebeest, is good for the ever popular biltong, droëwors and chilli-bites. Occasionally, the prime cuts of meat will be cooked with recipes dating back to the Anglo-Boer war, and usually includes a variety of ingredients such as alternative meats like pork, and in many cases a generous amount of cream.

The main association with game meat is the wild taste of what ever species was hunted. A taste that varies in as many factors as the variety of animals there are available. The factors effecting the taste and quality of the meat includes shot placement, how far it ran in the hunting process, the sound of gunfire in the instance where the animal is injured, the timing of bleeding the animal, the time of day and how long the carcass remained in the sun before being loaded onto a recovery vehicle, and of course the temperature and treatment process once arrived at the slaughtering facilities.

These are a bunch of factors often overlooked when on a classic, adventurous hunting trip, as depicted in our long standing culture. The difference however, between export quality game meat and meat derived from hunting is a subject not too often discussed and rarely mentioned in the hunting circles. This, combined with an occasional instance of a general lack of knowledge, naturally resulting in a product which from the outset might seem inferior to the retail products on the market.

It is time then for us, and most of the general public to get ourselves acquainted with a world where nothing less than world-class products is accepted. A world where only the best of meats are produced and presented, in the most professional manner imaginable.

Now to send your train of thought to what is currently available on the South African market, especially provided by the Riga Merchant online retailer, we present to you a meat that is professionally harvested, often times at night, using suppressors on the rifles, with head shots, ensuring that the quality of every cut of meat is a standard outstanding export quality product.

The carcases, with regulated temperatures and predefines processes and systems, are adequately transported to the abattoir and processing facilities, giving the consumer a guarantee of a top-notch product.

Next time you are presented with what looks like a rich and healthy cut of game meat, you are right to suppose that it is indeed your right to know the origin of the particular meat, and of course, the method of bringing it to your plate.

Happy healthy eating!