A South African Steakhouse Institution

Since 1994, The Butcher Shop & Grill has been at the forefront of South Africa’s meat and wine culture.

Pioneering the country’s butcher-and-restaurant concept, we brought together a premium steakhouse, a working butchery and an exceptional wine cellar under one roof. More than three decades later, we remain one of South Africa’s most recognised and most awarded steakhouses, setting the standard for exceptional meat, expert butchery and fine wine.

At the heart of the experience is choice. Choose your own cut, your preferred size and your style of beef before it reaches the grill. Explore more than 10 breeds of beef, sourced both locally and internationally, alongside exceptional South African lamb and fresh seafood — then pair your meal with a bottle from our extensive wine cellar.

Almost 20 years ago, The Butcher Shop & Grill became the first restaurant in South Africa to sell Wagyu beef. Today, we are one of the country’s leading sellers of premium-grade Wagyu, with an exceptional selection sourced from Japan, Australia, the United States and South Africa.

Our working butchery remains at the heart of the experience — a tradition of quality, craftsmanship and choice that has defined us for more than three decades.

More than a steakhouse. A South African institution.

You do not just order here. You choose.

Most steakhouses ask you to choose your steak from a menu. At The Butcher Shop & Grill, we invite you to choose it from the butcher’s counter.

See the meat for yourself. Talk to our Master Butchers and choose exactly what you want — grass-fed or grain-fed, local or imported, bone-in or boneless, lean or richly marbled — then select your preferred cut and size. With more than 10 breeds of beef to explore, no two visits need be quite the same.

From rump, sirloin and fillet to ribeye, T-bone and prime rib, our steaks are wet- and dry-aged for between 21 and 60 days, carefully selected and aged to develop exceptional flavour and tenderness.

This freedom to choose has been part of the experience since 1994. It turns ordering a steak into something far more personal — a conversation with your butcher, a cut selected for you, and a steak prepared exactly the way you like it.

And what you enjoy at the table, you can take home. Our adjoining butchery offers the same premium-quality meat served in our restaurants at retail butchery prices. Visit the butchery and deli.

Wagyu — a cut above for almost 20 years

Almost 20 years ago, The Butcher Shop & Grill became the first restaurant in South Africa to sell Wagyu beef. Long before Wagyu became widely available locally, we were introducing our guests to its extraordinary marbling, richness and flavour.

Today, our commitment to Wagyu is as uncompromising as ever. We source our South African Wagyu directly from the farms and producers themselves, building long-standing relationships that give us first selection of the highest grades available.

Less than 15% of Wagyu produced in South Africa achieves a marbling score of MS9+ or above — the standard we select for The Butcher Shop & Grill. Our collection extends beyond South Africa, with exceptional Wagyu from Japan, Australia and the United States and, at the pinnacle of the range, our Japanese A5 Wagyu.

Learn more: Wagyu Johannesburg · Wagyu Cape Town · What is Wagyu?

21–60 days. Aged for flavour.

Great beef takes time. Our steaks are wet- and dry-aged for between 21 and 60 days, depending on the cut, breed, fat content and individual characteristics of the beef.

Ageing is not simply about tenderness. Done properly, it develops the character of the beef — concentrating flavour, improving texture and allowing each cut to reach its full potential. Our Master Butchers manage the process for an extensive selection of beef from South Africa and around the world.

Exceptional beef. Properly aged. Expertly butchered.

Two cities. One standard.

Whether you are looking for a steakhouse in Johannesburg or a steakhouse in Cape Town, The Butcher Shop & Grill brings the same commitment to exceptional meat, expert butchery, fine wine and hospitality to two of South Africa’s most iconic locations.

Johannesburg — a Sandton institution since 1994

Our flagship Johannesburg steakhouse and butchery at Nelson Mandela Square, Sandton, has been at the forefront of South Africa’s premium meat and wine industry since 1994. As pioneers of the butcher-and-restaurant concept, we helped redefine the way South Africans experience steak, and we are proud to offer the largest selection of beef in South Africa.

For generations, our Sandton restaurant has been a meeting place for business leaders, executives, prominent South Africans and international visitors — from business lunches and client dinners to celebrations and private dining. Explore Johannesburg.

Cape Town — steak, wine and the Atlantic

Situated on Beach Road in Mouille Point, our Cape Town steakhouse and butchery combines one of the city’s great dining locations with the largest selection of beef in Cape Town. Exceptional steak and premium Wagyu meet an extensive wine collection and uninterrupted views across the Atlantic.

It is a favourite among Cape Town’s business community, prominent locals and discerning diners — and, unusually for the seasonal Cape, it stays consistently busy throughout the year. Explore Cape Town.

Two cities. One standard. More than three decades of The Butcher Shop & Grill.

Three generations of butchery & hospitality

The story did not begin in 1994. It began almost a century ago, behind a butcher’s counter in Cape Town. In the 1930s, Fay Pick entered the trade when it was considered almost exclusively a man’s profession, and became the first woman in South Africa to receive an official butcher’s certificate.

Her son, Alan Pick, grew up behind the counter and went on to become one of the most influential restaurateurs in South African hospitality, owning more than 20 restaurants over his career. In 1994 he brought butchery, restaurants and wine together and opened The Butcher Shop & Grill at Nelson Mandela Square. Read the full story.

The third generation

Dani Pick grew up in the business and learned it from the ground up — from the scullery and kitchen to the floor and the butcher’s counter — before studying hospitality in Switzerland. He introduced Wagyu almost 20 years ago and developed the extensive selection of breeds and origins the restaurant is known for today. With Alan now retired, Dani leads The Butcher Shop & Grill.

Three generations. Nearly a century of butchery. A legacy of South African steak and wine.