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BUTCHERY
Our expert butcher's selection
Hand-trimmed to our expert butcher's standards
Our range includes SA’s No.1 boerewors, favourite supermarket steak brand and certified natural free-range lamb and pork endorsed by the SA Chefs Association. Put simply, meat from our butchery makes firing up the braai a truly flavourful adventure. You can even ask an expert Checkers butcher to help you select, portion and prepare the perfect cuts just for you and your family – they’ll even mince, score and debone it on-the-spot for you.
No Other Supermarket Brings You...
19 Cuts From SA's Favourite Steak Brand
Take your pick of 19 class A cuts, perfectly matured to maximise flavour and succulence, as well as hand-trimmed and thick-cut to expert standards. Then it's vacuum-packed to seal in all the goodness and added tenderness.
Voted South Africa’s No. 1 boerewors
Braai nothing less than SA’s best – succulent and beautifully balanced boerewors that’s endorsed by the SA Chefs Association.
Certified Natural Free-Range Lamb
We're proud to bring you free-range lamb that's also free from added hormones and fed a diet that's free from animal by-products. In fact, all of our Certified Natural Free-Range Lamb is also traceable to its farm of origin for verification.
Lamb chops
These are certainly the most popular and well-loved cuts of lamb. It’s really no surprise as they are so delicious and tender. Best for frying, roasting, grilling, broiling and braaing.
Leg of lamb
This cut is absolutely mouthwatering when roasted whole on the bone, or boned and slapped on the braai. It’s always a good cut to choose when you’re entertaining a big group.
Shoulder
Any South African will tell you this cut is where the flavour is found. When cooked well, this slow-roasting or even stewing favourite serves up tasty meat that simply falls off the bone.
lamb RIBLETS
Serving up lamb riblets is a firm South African braai favourite. Best enjoyed slightly pink and juicy, these can be seasoned with just a sprinkle of pepper or marinaded to a specific taste.
Shanks
If you’re looking for a more inexpensive cut that really goes a long way, then the lamb shank is for you. It’s perfect for stews and slow cooking and often a go-to for broth recipes.
Lamb neck
A versatile cut, this can be treated like a steak and cooked quickly over high heat until pink or it can be cooked slowly on low heat like the shoulder. Also, a firm favourite for stews.
Venison available all year round
Looking for more affordable and even healthier meats? Have you tried our Bushveld's Venison range yet? These exceptionally flavourful, lean game cuts are also known for being incredibly versatile in the kitchen. Try all of your favourite recipes with venison from our butchery and enjoy exceptional taste!
VENISON MEATBALLS
Cook with flavourful, lean, all-purpose meatballs that are so tender they will practically melt in your mouth, no matter the recipe! Enjoy with pasta or as appetizers.
VENISON PATTIES
Venison patties are considerably leaner than beef, pork or lamb while still locking in all of the succulent flavour you want from a burger. Also, a wonderful option for the braai.
VENISON SAUSAGE
Compared to traditional breakfast sausages, these Venison options are low in fat, high in protein, and rich in sweet, smoky flavour. This makes them guilt-free, easy and delicious.
100% South African Ostrich
Need a versatile, health-conscious meat choice? Try ostrich! Ours is naturally low in saturated fat, deliciously rich in flavour and also 100% South African.
OSTRICH STEAKS
Serving up just as much texture and hearty flavour as beef, a mouthwatering ostrich rump, ribeye or even prego steak cannot be beaten! Tasty and health-conscious.
Ostrich MEATBALLS
These delightful meatballs allow you to tuck into a healthier red meat alternative without losing any sense of indulgence and decadence. The kids also love them!
Ostrich RUMP ROAST
When it comes to great taste and healthy eating, a melt-in-your-mouth ostrich rump is a truly superior roasting choice. Also, great for winter comfort food!
Pork cuts endorsed by SA’s Top Chefs
Locally sourced, versatile and full of flavour, try our pork cuts endorsed by the SA Chefs Association.
RIB-EYE STEAK
This cut has an abundance of marbling – ribbons of fat that melt into the lean meat as it is cooked, delivering a robust buttery flavour. This makes it less likely to dry out when cooked.
PORTERHOUSE STEAK
Porterhouse pork steaks are taken from the loin and as such have less fat content than a typical rib-eye steak. This makes it a great alternative for those looking for a leaner meal.
FILLET STEAK
Pork fillet, aka tenderloin, makes for a great starter. It can also be roasted or grilled whole for a quick weeknight dinner or slice crosswise (like beef fillet medallions) and then sauté it.
PORK BELLY
Pork belly is succulent and richly flavoured, especially when slow-cooked. If delicious and crispy pork crackling is what you’re after, this is most certainly the pork cut for you.
RUMP STEAK
Similar to beef rump, this pork cut offers a delicious, tender piece of meat and is ideally cooked on a griddle or braai. Smaller than beef rump, it's perfect for smaller portions.
