Best Quality Meat

THE PERFECT CUT

If You Keep Walking Past the Butcher, Eventually You'll Get a Cut.

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About

HOW IT CAME TO BE

For most of my life, I was a farmer, something I truly loved doing. An opportunity arose for me to open my butchery in Heidelberg Mall. The first full-fledge butchery inside a mall.

It was a huge leap of faith, as so many thought it wouldn’t work.

After six years of blessings, hard work, dedication, honesty towards our customers, quality products & outstanding service, it is evident that we build something special.

I have an incredible team working with me that made the journey thus far, possible.

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Primal Beef Cuts

Pride in Every Cut

TOP SIRLOIN

Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher.

BOTTOM SIRLOIN

The bottom sirloin is usually divided into three main components: the tri-tip, ball tip, and flap, which do well with roasting and barbecuing (and they are sometimes made into ground beef).

ROUND

The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.

PLATE

Also called the short plate (or “long plate” depending on where it’s separated from the rib primal above it), the beef plate primal includes the short ribs. It is also where the skirt steak is located, which is used in carne asada.

BRISKET

Beef brisket is one of the most flavourful cuts of meat, although it is tough and needs to be cooked in just the right way. It’s also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.

SHANK

The beef shank is the leg of the animal’s thigh. Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue.

CHUCK

Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavourful cuts of meat.

RIB

Made from the top part of the center section of rib—specifically the sixth through the twelfth ribs— the beef rib primal cut is used for the traditional standing rib roast (also called prime rib). It’s also the source of the delectable ribeye steak.

SHORT LOIN

The short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak.

SIRLOIN

Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).

TENDERLOIN

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin.

FLANK

Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it’s overcooked, so be careful.

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COMBOS

FULLY LOADED COMBOS

Value Pack

  • 1kg/2kg Boerewors
  • Beef Mince
  • Shin
  • Pork Chops
  • Beef Stew
  • Lamb Stew
  • Lamb Rib
  • Goulash/Beef Strips
  • Tenderised Steak
  • Chuck / Brisket

Week Pack

  • 1kg Mince
  • Boerewors
  • Lamb Chops / Ribs
  • Pork Chops
  • Beef Stew
  • Chicken Pieces
  • T-Bone

Month Pack

  • 3kg Mince
  • 3kg Boerewors
  • 2kg Club Steak
  • 2kg Lamb Chops
  • 2kg Pork Chops
  • 2kg Roast Leg of Lamb
  • 2kg Goulash / Beef Roast
  • 2kg Tenderised Steak
  • 2kg Beef Stew

Braai Pack

  • 1kg/2kg Boerewors
  • Rump / Sirloin
  • Pork Chops
  • Lamb Chops
  • T-Bone / Club Steaks
  • Kebabs
  • Pork Rashers
  • Mince

Elite Pack

  • 2kg Rump
  • Porterhouse Steak
  • Boerewors
  • Lean Mince
  • Goulash
  • T-Bone
  • Lamb Chops
  • Lamb Rib
  • Chicken Fillet
  • Pork Chops
  • Beef Kebabs
  • Leg of Lamb
  • Beef Roast
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RECIPES

Mouthwatering Recipes

Interesting facts

Red meat is rich in iron, vitamins B12, and zinc
Red meat includes pork
Grass-fed beef is leaner than grain-fed beef
The most common meat preservation methods are chilling, freezing, smoking, dehydration, curing, and canning
The ideal way to cook meat is storing frozen meat in the refrigerator for 24 hours, marinating for up to 12, and removing it from the refrigerator for 30 minutes prior to cooking.
In grilling, the heat is normally supplied from below to cook steaks, ribs, roasts, pork chops, hot dogs, sausages, or bologna.