Our philosophy
—The Standard—
"A great steak is not made in the kitchen. It is made in the field, in the ageing room, and at the grill — in that order. The kitchen is only the last step."
At Joanna's, we have built our entire kitchen around a single product: beef of exceptional quality, prepared with the discipline it deserves. We do not serve chicken. We do not serve pasta. We serve steak — and we have spent years ensuring that every element of the process, from the farm to the plate, meets a standard we are willing to put our name on.
This page explains where our beef comes from, how we age it, how we cook it, and what you should order. We believe that understanding the product makes the experience of eating it better.
The source
—Eswatini Highlands—
Our beef is sourced exclusively from small-scale family farmers in the Eswatini highlands — a region of elevated grassland, clean water, and cool air that produces cattle of extraordinary quality. The primary breed is Nguni, a hardy indigenous breed developed over centuries on the southern African highveld, known for its lean muscle structure, fine-grained texture, and depth of flavour.
Our cattle are 100% grass-fed and free-range. They are never grain-finished, never administered growth hormones, and never subjected to the intensive confinement practices common in commercial beef production. The result is a product that tastes like beef should taste — not like what the commodity market has trained consumers to expect.
We work directly with three farming families in the Manzini and Hhohho regions. We pay above-market rates, we visit the farms twice a year, and we are transparent with our guests about where their food comes from. This is not a marketing position — it is how we believe food should be produced.
3
Partner farms
100%
Grass-fed, free-range
Nguni
Primary breed
Eswatini
Country of origin
"We have been farming Nguni cattle in these mountains for three generations. When Joanna's approached us, they were the first restaurant that asked to see the land before they asked about the price."
— Sipho Dlamini, Manzini Highland Farm, Eswatini
The process
—Dry-Ageing—
Dry-ageing is the process of storing beef in a controlled environment — precise temperature, humidity, and airflow — for an extended period, allowing the natural enzymes in the meat to break down muscle fibres and develop flavour compounds that cannot be achieved any other way.
Our ageing room operates at 2°C with 80% relative humidity and constant airflow. Primal cuts are hung on the bone for a minimum of 28 days. Our signature ribeye is aged for 45 days — the point at which the flavour profile shifts from concentrated beef to something closer to aged cheese and toasted nuts. It is not for everyone. For those who appreciate it, there is nothing else like it.
We lose approximately 30% of the weight of each primal cut to moisture evaporation and the trimming of the exterior crust during the ageing process. This is why dry-aged beef costs more. It is also why it tastes better.
28–45
Days aged
2°C
Ageing temperature
80%
Relative humidity
The heat
—The Grill—
We cook over kameeldoring wood — a dense, slow-burning hardwood indigenous to southern Africa that burns at temperatures exceeding 900°C and produces a clean, aromatic heat that imparts a flavour no gas or electric grill can replicate. It is the same wood that has been used to cook meat in this part of the world for centuries.
Our grill is custom-built with adjustable grates that allow the chef to control the distance between the meat and the coals with precision. A steak is seared at high heat to develop the Maillard crust, then moved to a lower position to finish to the correct internal temperature. It is then rested — without exception — before plating.
We do not use butter basting. We do not use sauces on the grill. We use salt, fire, and time. The beef is good enough that it does not need anything else.
"The grill is not a tool. It is a relationship between the cook, the fire, and the meat."
In-house
—The Butchery—
We break down every primal cut in-house. Our butcher works each morning before service, portioning the cuts to the exact weight and thickness specified for each dish. Nothing is pre-cut and stored overnight. Everything is prepared the day it is served.
The trimmings from our dry-aged cuts are used for the beef tartare and the bone marrow butter that accompanies the ribeye. There is no waste. Every part of the animal that enters our kitchen is used with intention.
All cuts portioned fresh daily · No pre-cut or frozen beef
What we serve
—The Cuts—
Six cuts. Each selected for a specific reason. Each prepared in a specific way. The menu does not change with seasons — it changes when we find a better product or a better method.
Dry-Aged Ribeye
45-day dry-aged · Bone-in · 400g
The signature cut at Joanna's. Bone-in for maximum flavour, dry-aged for 45 days to develop the characteristic nutty, concentrated depth that defines our kitchen. Served with bone marrow butter and a side of your choice.
Recommended: medium-rare. Resting time: 8 minutes.
Fillet
Grass-fed · Centre-cut · 220g
The most tender muscle on the animal, taken from the centre of the tenderloin. Our fillet is sourced from cattle that have never been grain-finished — the result is a leaner, more complex flavour than the commodity fillet you will find elsewhere.
Recommended: rare to medium-rare. Resting time: 5 minutes.
Sirloin
Grass-fed · 300g
The sirloin sits at the intersection of tenderness and flavour. Ours is cut thick, seared hard on kameeldoring coals, and finished in the oven. A generous marbling of fat runs along the edge — leave it on. It is the best part.
Recommended: medium. Resting time: 6 minutes.
T-Bone
Dry-aged 28 days · 600g
Two cuts in one — the fillet on one side of the bone, the sirloin on the other. The T-bone rewards the guest who wants contrast: the fillet is butter-soft, the sirloin has chew and character. Dry-aged for 28 days.
Recommended: medium-rare. Resting time: 10 minutes.
Tomahawk
Dry-aged 45 days · Bone-in · 1.2kg
The full-length rib bone intact, the ribeye at its most dramatic. The Tomahawk is a sharing cut — it is not designed for one person, though we have seen it attempted. Dry-aged for 45 days, carved tableside.
For two. Recommended: medium-rare. Resting time: 12 minutes.
Wagyu Striploin
Grade A5 · Japanese Wagyu · 180g
Our Wagyu is sourced from a single Japanese producer and arrives in limited quantities each week. The marbling score is A5 — the highest classification. Served in smaller portions than our other cuts because the richness demands it.
Recommended: medium-rare. No sauce required.
How we cook it
—Doneness Guide—
We will cook your steak to any doneness you request. We will also tell you what we recommend — and why. The table below is our honest guide.
| Doneness | Internal Temp | Description | Our View |
|---|---|---|---|
| Blue | 46–49°C | Seared exterior, raw centre, cold | For the committed. Not for everyone. |
| Rare | 50–54°C | Warm red centre, soft throughout | Excellent for fillet and Wagyu. |
| Medium-Rare | 55–59°C | Pink centre, slight resistance | Our recommendation for all cuts. |
| Medium | 60–65°C | Pink to grey centre, firmer texture | Acceptable for sirloin and T-bone. |
| Well Done | 70°C+ | Grey throughout, firm | We will cook it. We will not recommend it. |
The next step
—Reserve Your Table—
The cuts described on this page are available every evening. Reservations are recommended. The Tomahawk and Wagyu are available in limited quantities — request them when booking.
Recognition
—Award-Winning Excellence—
