A guide to our butchers cuts

1. Shoulder
The shoulder is one of the most flavoursome cuts of beef, but it’s a tough cut so it does best with slow, moist cooking.

2. Rib eye steak
The centre of the rib is called the rib-eye. They’re usually sold boneless, are very tender, have a wonderful fat marbling, and are matured for 28 days.

3. Sirloin steak
Our 28-days-matured sirloin steaks are best served grilled, although large sirloins can be roasted and served carved.

4. Rump steak
This cut of meat is from a hard-working part of the animal, so not as tender as the rib eye or fillet steak. But, it’s still a very juicy and tasty cut, and the 28-days-matured steaks need minimal fiddling with to taste delicious.

5. Fillet steak
This is the queen bee of the steak family! The fillet is a long, deliciously tender cut. It’s either cooked in one long piece, or sliced into fillet steaks.

6. Topside
Topside is a piece of leg that has been cut off the bone, and then tied into a roasting joint. If you’re wanting a classic Sunday roast, this is your cut.

7. Shin
Shin is the perfect cut for delicious stews, potjies, or casseroles. It comes from the foreleg, and is sold bone-in. It favours a moist cooking method, to bring out its tender quality and great flavour.

8. Brisket
Brisket is friendly on the budget, as an economical cut. It’s taken from the forequarter and is ideal for pot roasting or slow cooking.

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1. Shoulder
The shoulder is a large, delicious joint, with plenty of marbled fat.  Because the shoulder is less tender, it is best when cooked slowly, at a low heat.

2. Rib chops
These chops are the most elegant of the lamb chop cuts. Delicious on the braai, or simply fried in a pan.

3. Loin chop
These chops look like little T-bone steaks, and have a nice amount of meat. They are great for grilling or braaing.

4. Chump chop
The chump chops are sourced from the hindquarter of the lamb. They are ideal for stewing as well as braaing or grilling.

5. Leg
The whole lamb leg, including the shank, forms the impressive joint so loved at roast dinners. Because the leg is so tasty, it can be simply seasoned with salt and pepper or your favourite herbs and garlic, and roasted with the bone in or out.

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1. Shoulder
It is a well-marbled cut, and is fantastic both slow cooked or roasted on the bone.

2. Rib chop
Rib chops from a pig are cut from the back of the pig. They’re best cooked with a fast, dry heat method, such as under the grill or on a braai. 

3. Fillet
The fillet – or tenderloin as its sometimes called – is one long, thin muscle. It’s a very lean cut of meat, so needs to be cooked quickly to avoid getting too dry.

4. Loin chop
Loin chops are a leaner cut of chop. They are ideal for pan roasting and grilling.

5. Chump chop
Pork chump chops are the “rump” of pork and are packed full of flavour. They have a great texture, making them perfect for hot, dry cooking over the braai.

6. Leg
The leg is a large, impressive joint, which is usually roasted whole.

7. Belly
Pork belly is a succulent, juicy extension of the ribs. It can be roasted or slowly braised, or turned into bacon or pancetta.

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1. Breasts
On our shelves, you’ll find skinless breast fillets, skin-on, bone-in breast portions, and mini breast fillets. They skinless fillets are great for quick-cooking methods, such as stirfrying, while bone-in portions are delicious roasted, or marinated and braaied.

2. Wings
The wing is a very fatty cut, and is best cooked over dry heat, at a very high temperature.

3. Drumsticks
Like other chicken portions, they’re easy options for family suppers – roast them until the juices run clear, or use them in casseroles and stews.

4. Thighs
Chicken thighs are succulent and juicy, and are perfect either roasted, or used in stews, casseroles and curries.

5. Whole chicken
The whole chicken is the bird you see ready to roast. It consists of white and dark meat, and is the perfect family meal. Whole chickens are best roasted, but are also suitable for braaing and grilling.

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