The Butcher Shop & Grill serves only the best mature aged meat, including superb local beef and lamb, Argentinian ribeye, Kobe-style wagyu and Dutch veal and many more.

Our meat hangs in carcass for three days. Then our rump, sirloin, fillet, ribeye, T-bone and prime rib are aged for 21-40 days, at which point we invite you to take a walk, stand at the counter and make your choice of a specific cut – or a larger cut.

Beyond the custom cuts and sizes, there’s the procedure: Look at the meat. See what appeals to your eye (stomach). Get it on or off the bone: grass or grain-fed.

Please be aware that because SA beef is leaner in natural fat (11%) than beef from the USA (33%) and Europe (23%), meat cooked past ‘medium’ can dry out quickly.

Take a look at our Meat Indicator Board to select rare, medium rare, medium, etc.

Due to the size and nature of our extraordinary steaks, expect up to 40 minutes of grilling time. (We cannot accept responsibility for steaks cooked past medium.)

We have two wine cellars in each branch: the Pick’s Pick cellar offering outstanding yet affordable wines (endorsed with our exclusive Pick’s Pick label) and the investment cellar for exclusive vintages. Our sommelier is glad to guide you through either one.