Our meat is AAA-graded and packed at our butchery in Pretoria East.

The food that is given to the cattle is formulated by an expert feed nutritionist. The right amount of proteins, vitamins, minerals, fibre and energy are given to the cattle to ensure a healthy and strong immune system and maximise the animals growth potential.

Biltong is a perishable meat product and should be stored in a cool dry place. Because of the higher moisture content in biltong, it is more susceptible to mould growth, and you should ensure that the product has enough air flow and space between each piece (whole or sliced) to allow for the product to breath, as this will reduce the possibility of moulds growing. Do not keep your biltong (especially wet biltong), closed in the brown paper bag.

What this means, is you should move your biltong during the day to allow air to flow through the biltong to reduce the mould growth on biltong that has been sitting too long.  Biltong stored in a plastic bag is more likely to increase mould growth more than paper.

I am sure this information will be irrelevant as you will eat it way too quickly!!

You may freeze biltong and meat if you would like to, however please note that freezing may cause damage to product and this may affect the taste of the meat.  Always wrap the product before freezing to avoid air touching the product to avoid freezer burn.

You are welcome to contact the store directly for any orders you would like us to prepare.  You are welcome to email us at any time with your requirements.

We accept cash, debit cards, Visa and MasterCard in-store. Electronic payments can be arranged but please note that product will only be released once the funds have been cleared by our bank. We do not accept any cheques, Diners or American Express.

Our products are prepared with the utmost care, however should you not be satisfied with any of our products.  We recommend you contact us immediately should you not be able to return the product immediately.  This allows us to take immediate action to address the matter and attend to your return.  We will require the following information to assist you with your query:

  • Invoice number
  • Date bought

Reason for the return

We do not stock any Kosher or Halaal products currently.

Fresh meat is almost always better than frozen meat because when meat freezes the water crystals expand and puncture cell walls spilling out the juices that keep meat tender and juicy. Ever notice the pink liquid in the bottom of the bag when you defrost meat? Called “purge” there’s no way to get it back in. That said, meat frozen when fresh is usually better than meat that was frozen after sitting around for a week or so. There are various options when it comes to thawing your frozen meat:

  • Fridge

If you have the time, this option is the best.  Leave your frozen meat overnight in the fridge.  It takes longer, but this method allows your meat to defrost evenly and at the same time it stays at a constant cold temperature which is the safest.  Don’t forget to put a plate or tray under the meat so it can catch any juices that may come out of your product.

  • Sink

In case you don’t have a chance to plan ahead, this option may be for you. Put your meat, still sealed in its sealed plastic bag/package in a sink filled with cold water, allow the product to be immersed in the water.  We suggest you do not use warm water as the product may heat up and then the safety of the product will be affected as bacteria may grow if the product becomes too hot.

Keeping the meat below 5˚c is the key to safe defrosting over a longer period.

  • Microwave

We don’t always have time and nowadays using the microwave is sometime the only option in our fast-paced lives.  Always remember than any setting used on a microwave is cooking the meat.  Remember to turn the meat every 1-2 minutes in the microwave to avoid hot spots forming on the product.

There are many ways to prepare your favourite pork cut. Pork can be braised, stewed, roasted, grilled, baked, braaied and even sautéed!

Here is a list of pork cuts and preferred cooking methods.

  1. Braising – Chop, cubed or sliced pork, tenderloin and shoulder.
  2. Stewing – Ground, cubed or sliced.
  3. Roasting – Loin roast, fresh pork leg, shoulder, tenderloin, spareribs and back ribs.
  4. Grilling – Chop, tenderloin, ribs, shoulder and pork mince.
  5. Baking – Chop, ribs, pork mince and sausage.
  6. Braaiing – ribs, shoulder and chops
  7. Sautéing – Cutlet, chop, tenderloin, pork mince, and cubed or sliced.

Pork today is very lean and shouldn’t be overcooked. Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches ±70˚c, followed by a three-minute rest time.

Red meat is any meat that comes from a mammal. That means meat from cows (beef and veal), pigs (pork), and sheep (lamb and mutton) all count as red meat.

White meats come from fish and poultry. The colour difference is dictated by the amount of blood in the tissue.

Processed meats are any meats that aren’t fresh. People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish. A processed meat has been modified from its natural state, either “through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation.”

This includes sausages, hot dogs, corned beef, biltong, canned meat, meat sauces, lunch meats and bacon.

The best way to ensure chicken is safe to eat is by cooking it until the internal temperature reaches 75˚c – this kills any possible bacteria on the raw meat, including salmonella.

There are some visual cues to help you know when your chicken is thoroughly cooked. These include:

  • Juices should run clear and there should be no sign of pink in the meat.
  • A fork should insert easily into the meat.

Looking at the colour of cooked chicken is not a definitive way of checking temperature – so always be sure to use a food thermometer.

Also remember not to rinse raw poultry. This does not wash away bacteria, and in fact, can spread it around your sink, onto your countertops or onto other food. The best way to kill bacteria in your chicken and be sure it is safe to eat is by cooking it to 75˚c.