Three generations behind the block. Aged beef, wors made here every morning, and a braai pack that actually feeds the number of people you said.
Half the people who walk in aren't sure. Click a section of the animal and we'll tell you what it's good for, what it costs, and how not to ruin it.
Hard-working muscle with good marbling. Tough if you rush it, magnificent if you don't. This is your potjie and stew meat, and the best mince in the shop comes off here.
The cut people photograph. Heavy marbling that bastes itself as it cooks, which is why a standing rib roast forgives a bit of guesswork.
The braai standard for a reason — tender enough to grill fast, with a fat cap that crisps beautifully. Ask us to leave the fat on.
More flavour than fillet, more chew than sirloin. The cut most South Africans actually prefer once they stop paying for the name.
Lean and dense. Roasts well if you keep it pink, but this is really biltong country — it's what we hang in the dryer every week.
Cheap, tough, and worth every hour. Low and slow breaks the connective tissue down into something you'll think about for days.
The most underrated thing in the shop. Full of collagen that melts into gravy you can stand a spoon in. Buy it on the bone.
The question we get asked most on a Friday afternoon. Tell us how many people and what kind of braai, and we'll pack it.
Real portions, real prices. Order it and we'll have it ready.
Hung 21 days in our own room. Deeper flavour, better texture, and the reason people drive out here.
Made here every morning to a recipe that hasn't changed since 1978. Coarse-ground, properly spiced.
Silverside, cut with the grain, dried slow. Wet, medium or dry — say the word.
Portioned for the number of people you're actually feeding, not a guess off a shelf.
Quarter or half carcass, cut and wrapped to your spec. Cheaper per kilo and it lasts months.
Thickness, trim, deboning — tell us how you want it. No charge, it's the job.
"Been buying our Christmas rib here for eleven years. They still remember how we like it cut."
"Ordered a braai pack for 20 on a Friday. Ready when I said, portions spot on, nobody went hungry."
"The wors is the closest thing to my ouma's I've found. That's the whole review."
Send it through by Friday morning and it'll be cut, wrapped and waiting.
Place an orderPrices per kilo, updated weekly. Everything cut to order at no extra charge.
Prices are a guide and move with the market — phone us for today's exact figure on bulk orders.
Not a shelf pack that vaguely says "family size". Portions worked out for the people you're actually feeding.
Ready to grab. Anything bigger or different, we'll make it up.
About 400g of raw meat per adult for a normal braai, 500–600g if it's a hungry crowd or the sides are thin. Children roughly half. We work our packs on 400g and nobody has ever phoned to say there wasn't enough.
Friday morning for a weekend braai is comfortable. For 20 people or more, give us a day's notice so we can cut it properly rather than in a hurry.
Yes, at no extra charge if you order ahead. We do a basic braai marinade, a lemon-herb for chicken, and a chilli one that people either love or regret.
We supply the meat, cut and portioned, for functions of any size. We don't cook it or serve it — but we'll tell you exactly how much you need and have it ready on the day.
We're not a certified halaal or kosher butchery, and we'd rather say so plainly than let anyone assume otherwise.
Use the builder on our home page, or just phone and tell us the headcount.
Open the builderSame corner since 1978. Parking in front, and someone will carry it out for you.
Kruger & Sons opened on this corner in 1978. The block is the same one, worn into a slight dip in the middle from forty-odd years of use, and the wors recipe hasn't been touched since the first batch.
What has changed is the ageing room. We hang our beef for 21 days now, which costs us weight and gains you flavour — the trade every serious butchery eventually decides to make.
Everything is cut to order. If you want your steaks thicker, your brisket left fatty, or your leg of lamb butterflied, just say so at the counter. That's not a service, it's the job.
Send it through and we'll have it cut, wrapped and waiting. No payment now — you settle when you collect.