We offer a wide range of fresh beef products and mature our beef either through wet or dry aging. These are some of the farmers we have selected to supply us with their speciality beef:
We buy our Wagyu beef from Brian Angus of Woodview, where they farm one of the oldest Angus herds in South Africa. Wagyu beef has wonderful marbling which results in a never-before-experienced succulence that adds depth of flavour. Wagyu is truly the “caviar” of beef.
At Chalmar, the calves are pasture reared and receive supplemental feeding. This gives Chalmar beef its well-known succulence and flavour.
We buy our certified grass-fed beef from Pieter and Koot Prinsloo who are established cattle ranchers in the Queenstown district of the Eastern Cape. Their producers ranch their cattle in the upper reaches of the Black Kei River Basin around the town of Queenstown in the Eastern Cape Province. Langside Meats produces some of South Africa’s best veld-reared cattle, free of antibiotics, steroids and growth hormones, and the beef is free of preservatives.
Our Boerewors is generously spiced and flavourful. Although we keep a steady supply of South African favourites like Grabouw and Kameelhout, we invite you to try our house specialty made from our secret family recipe.
We make our own biltong in the butchery using our secret mix of spices. Whether you choose a piece from our hanging racks or grab a pack from the counter, you’ll be able to see why home-made biltong just tastes better.
As you enter The Village Butcher, you will see our fresh lamb displayed in the cool room. Our lamb is locally sourced, and we are constantly on the lookout for the most flavourful and tender lamb available.
We source some of the best pork in the country from small farmers in both the Western Cape and North West Province.