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How it works
start your shopping experience by clicking on the boxes below.
This is Us.
It’s all about the meats and the customer!
It’s all about the meats and the customer and we have taken care to find out what our customers really want. A variety of fresh, locally sourced, affordable and healthy meats are delivered daily. Great specials are on offer throughout the month and we are able to pass on wholesale prices to the public.
The management and staff of Our Butchery strive to bring a service to you our customer. We have a team of experienced, friendly and capable staff and we invite all customers, vendors and shopkeepers to visit us for their requirements and needs. We offer personalized service in a clean and spacious environment where you our customer will experience the ultimate shopping experience.
Our Butchery is YOUR butchery, come and visit us today. We are a full service cut-to-order butchery.
Come and get your meat on! We’ll cut it just the way you like!
Try these Recipes :
Ingredients
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4 tablespoons butter, divided
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1 teaspoon canola oil
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2 beef tenderloin steaks (1 inch thick and 4 ounces each)
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1 cup sliced fresh mushrooms
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1 tablespoon chopped green onion
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1 tablespoon all-purpose flour
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1/8 teaspoon salt
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Dash pepper
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2/3 cup chicken or beef broth
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1/8 teaspoon browning sauce, optional
How to make
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In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm.
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In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Ingredients
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2 garlic cloves, minced
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2 teaspoons butter
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1 cup ketchup
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1/4 cup packed brown sugar
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1/4 cup chili sauce
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2 tablespoons Worcestershire sauce
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1 tablespoon celery seed
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1 tablespoon prepared mustard
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1/2 teaspoon salt
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2 dashes hot pepper sauce
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2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
How to make
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In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
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On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.
Ingredients
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1 cup plus 1 tablespoon sea salt, divided
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1 cup sugar
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1 bone-in pork shoulder butt roast (6 to 8 pounds)
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1/4 cup barbecue seasoning
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1/2 teaspoon pepper
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1/2 cup packed brown sugar
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12 hamburger buns or kaiser rolls, split
How to make
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Combine 1 cup sea salt and granulated sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight.
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Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours.
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Increase oven temperature to 500°. Combine brown sugar and 1 Tbsp. sea salt; sprinkle over cooked pork. Return pork to oven and roast until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with 2 forks. Serve warm on fresh buns or rolls.
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CONTACT US
contact us to find out more about the store or make orders through our email or WhatsApp as well.
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