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- BUTCHERY -
Butchery is actually as old as hunting itself and developed into a skilled and respected trade over the centuries. Butchers and their butcher shops became popular locations for their quality of meat, personal service and a local expert who could recommend meats and recipes. Inside the shop, you would see a butcher performing the traditional practice of artisan butchery. Meat was wrapped corner-to-corner in ‘butchers’ wrap’ (brown paper) and tied with string. Shoppers bought meat daily or every couple of days (in a time before refrigeration), and their butcher offered regular delivery, and many customers had standing orders delivered on appointed days. The butcher was always regarded as a highly valued member of the community.
WE HAVE BEEN EXPECTING YOU!
- BEEF -
Beef
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- LAMB -
Lamb
Pork
- PORK -
- DELI -
Deli
Weights
Weights are usually within a 5-10g variant depending on the type of meat and portion selected.
Grading meat
Our meat store uses A2 and A3 for all its premium cuts of meat. Grades “B” and “C”, while less tender, generally indicate that the meat was sourced from older livestock, but much of this meat may be grass fed. If correctly aged and suitably prepared, it can just as delicious as the best grades.
Accredited South African Abattoirs use a grading system that is based on the age of the animal and the fat cover. The best meat, sourced from young livestock is graded “A” and is given a fat score of between 0 and 6, where scores 2 and 3 are optimum.
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- ASK THE EXPERTS -
Do you have a question to ask our butchers? Many burning questions go unanswered in these days of self service - we want to bring back the conversation and genuine help. Whether you have a question on where the meat comes from, how its cut or what type of meat may be best suited for your next recipe, get in touch for your butchers view and advice, at your service.
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