What is Butcher?
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate in any combination of these three tasks.
They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments
Best Butcher In South Africa
Meat Empire – Benoni
Meat Empire offers spit braais as well as meat specials and packages for when you just need to beef up your supply.
They’ve got a range of mixed meat hampers that include lean mince, pork chops, lamb chops, stew beef, steak, worse, and chicken.
Braeside Butchery – Parkhurst
For the best free-range and grass-fed meat, money can buy, head down to the Braeside Butchery in Parkhurst and buy up great quality veal, lamb, beef, bacon, and boerewors … they have everything!
Their beef is lean, their veal is tender and their lamb is succulent!
The Butcher Shop and Grill – Sandton
Cutting steak, chops, and leg of lamb to your order, the Butcher Shop and Grill in Nelson Mandela Square offers you a great selection of cuts from their finest quality meats, whether you want pork, beef, lamb, chicken, or even fish from their deli.
And, if you wish, sit down and order yourself a juicy steak at their restaurant! The Butcher Shop and Grill won us over and earns its spot as one of the best butchers In Joburg.
Which butchery is best in South Africa?
PLATINUM AWARD WINNERS
- National: Vleislapa Marshall Street, Polokwane.
- Gauteng: Boma Meat Market, Moreleta Park.
- North West: Vision Meat, Klerksdorp.
- Free State: Fredilia Meat, Welkom.
- Eastern Cape: Cuyler Butchery, Uitenhage.
- KwaZulu-Natal: Bluff Meat Supply, Bluff.
Who are the 5 master butchers in South Africa?
They went on to train the Group’s newly qualified Master Butchers: Songezo Basela, Khusela Dindili, and Coenraad Vermaak, butchery managers at Checkers Willowbridge, Shoprite Belhar, and Checkers Stellenbosch respectively.
What is the best beef in South Africa?
Rump: Rump is one of the more tender portions – and probably the most sought-after steak in South Africa.
This is because it’s one of the most active areas of the cow’s body and requires a long time to cook in order to soften. Ideally, rump steak should be cooked on low heat for several hours.