The classic T-bone derives it name from the bones that give it a T – namely the chine (spine) and rib bones. Our T-bones are cut so you have both the flavour a sirloin gives you and the tenderness of the fillet on the other side of the rib bone. Grassfed free range beef T-Bones are delicious!

Free range and grass fed dry aged beef steak is the most delicious but when it comes from a hard working muscle like the rump, it is even more delicious. Choose the steak you want and know we are committed to supplying you premium quality and the most delicious rump steak ever. The picanha is the last part of the sirloin that covers the eye of the rump and is the distinct “fat cap” that we are used to on rump steaks.

Patties are 250g each.

Beef chuck is a forequarter cut that is best known for chisa nyama or braai meat. It sits bottom of the neck animal where a collar would fit. This is also where you will find the start of the sirloin which is also called “rib eye”. As a hard working muscle it is ideal for low n slow cooking and our deboned 2kg whole trimmed chuck is perfect for smoking or slow roasting at 130C for 6 hours. However as South Africans we love our braais and a chuck steak when cut on the bone is best recognised as the unmistakable forequarter cut with lots of different muscles in one slice. It is the most sought after braai cuts by those in the know. Beef Chuck – On the bone as a steak or deboned as a whole muscle.

Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited towards a low and slow cooking process.

On the bone

Beef topside cut as whole roasting joint with fat on. Topside comes from the top of the leg and sits below the rump. It is a weight carrying and hard working muscle making it too tough for traditional steaks but this also works well cut as pregos or schnitzels or tenderised steak but then it must be cut extremely thin against the grain. 2kgs is enough to serve 4 – 6 adults with left overs for roast beef sandwiches the next day. Best cooked as a roast at 180C for 45 minutes for every 1kg of meat to get it to medium cooked

Veld Grazed - Frozen

Grass Fed

Grass Fed

Grass Fed

Grass Fed

Frozen, Free Range, No Steroids, No Hormones, Not Brine Injected, Grain Fed.

Frozen, Free Range, No Steroids, No Hormones, Not Brine Injected, Grain Fed.

Frozen, Free Range, No Steroids, No Hormones, Not Brine Injected, Grain Fed.

No Skin No Bone - Frozen, Free Range, No Steroids, No Hormones, Not Brine Injected, Grain Fed.

Frozen, Free Range, No Steroids, No Hormones, Not Brine Injected, Grain Fed.

Plain

Strictly Free Range. Please Choose Flavor Lemon & Herb, Red Wine & Garlic, BBQ

Please specify thick or thin

Strictly Free Range

Our free range chicken cubes or goulash as many call it, is cut from chicken fillets – without bones or skin. For those wanting to make a quick stir fry, stew or potjie, this is perfect. Our 500g option is perfect if cooking for 2 – 4 people with some leftover for lunches while our 1kg packs are better for 4 – 6 people.

Strictly Free Range

Strictly Free Range

Strictly Free Range

Great to treat your furbabies or for making delicious and nourishing bone broth. Read more about the benefits of bone broth here: https://www.medicalnewstoday.com/articles/323903#gut-health Also see the Beef Bones that we sell for Bone Broth here

Free Range

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. This chop is also called a cutlet or lamb T-bone. It is sirloin on one side and fillet on the other. Cut pinky finger thick and perfect for the braai.

6 x 150g Lamb Burger Patties Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. We have 2 burgers to choose from – NAKED and RETRO. NAKED contains nothing but a selection of primal cuts from the shoulder, leg and flank. You need to add salt as soon as the burger hits the pan as there are NO additives – no salt, pepper, spices, gluten, rusks, bulkers, binders, allergens, etc. We mince these finest cuts twice for a coarse, meaty patty. RETRO is our nod to yester-year when burgers had the classic “steakhouse taste”. To achieve this we add garlic powder, salt, pepper, paprika and other herbs and spices. Not recommend for anyone with allergies as there is a minute trace of gluten in the garlic powder. However we guarantee that our burgers contain nothing but 100% pure meat and no added gluten, rusk, binders, eggs or anything other than our spices and lamb.

Please Specify Flavour Classic BBQ, Classic Greek Marinade, Malay Sosatie, Red Wine & Rosemary

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. This chop or cutlet is cut from the chump and middle section of the lamb leg. It has the marrow bone in the centre making for a great grill or slow cooked in red wine and rosemary.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. The boneless lamb cubes are cut from the shoulder and leg with all sinews removed and which guarantees for a flavoursome meal.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. For this cut we use the bottom 8 rib bones which are then french trimmed (shaved rib bone and the chine bone cut off). In trimming we lose 50% of the weight of the meat but for that special occasion this the sexiest cut to impress! The price may be steep but the WOW and deliciousness factor are well worth it!

Thick / Thin - Our lambs are exceptional coming from free range & grassfed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. Our products contain no allergens – MSG, gluten, soy, rusks, colourants, flavourants, etc! We use only 100% pure lamb trimmings in our sausages so you are guaranteed 100% pure lamb in natural casings with seasonings of only salt, herbs and spices. Packed in 500g packs either as “banger” (thick sausages in natural hog casings) or “breakfast” (in sheep casings) these are delicious and made by us with love and pride.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. For this cut we the deboned lamb rump which is then portioned into 2 teaks weighing approximately 250g each. Best served seared on a hot braai or in a hot pan.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. A lamb steak is perfect for a gourmet lamb experience from a very tasty part of the lamb leg but without the fuss of working around bones. Great when marinated with a squeeze of lemon juice, dash of Himalyan salt and crushed rosemary.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. For this cut we use both the forequarter and hindquarter shank. The difference between the 2 is the size of the top end and length of the marrow bone but they have a similar meat to bone ratio.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. We use lamb neck, shoulder and flanks mixed to cut our stew on bone. This means there is a mix of meat and bones that makes for the perfect stews, curries or potjies.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. We believe that mince is NOT the dumping site for whatever is left over. We carefully select lamb neck, flank and the joints between the legs and shoulders which are then minced x 2 to give a medium grind 80/20 (meat to fat ratio). We do not use the old butchers trick of adding ice to bulk up the mince. We also do not ever use any colourants, shelf extenders or other chemicals that keep the mince red. The result is that our mince turns a dark red to light brown as the meat oxidizes but when cooked you get to eat what you bought without the extra water and fat that ends up down the drain.

Our lambs are exceptional coming from free range & grass fed meat from the golden ark for merino lambs – northern Free State to Newcastle. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. Because our liver arrives fresh we immediately freeze the offal to ensure shelf life.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste.

Our lambs are exceptional coming from free range & grass fed meat. Our lambs come from terrain where the grasses are sweet resulting in a creamy sweeter taste. Kidneys play a vital role not only in animals but as part of a nutrient rich diet for us humans too. Best cooked sauted in sage butter, caramelised onions and a dash of cream.

Ian has managed to get us the best lamb in the country from various different farmers who all believe that nature does the best job — without man intervening with unnecessary medicines and chemicals. We leave it to Ian to get Braeside Butchery the best meat farmers. Once more a free range sheep which has been raised as nature intended will always taste better.