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.
WHAT TO EXPECT
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.)
OUR WINE CELLARS
We have two wine cellars on-site: 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.
We are renowned for our superior meat dishes, which is partly thanks to our use of only the best mature-aged meat. Our meat is hung in carcass for up to three days, after which our rump, sirloin, fillet, rib eye, T-bone and prime rib are cut and aged for a further 21 to 40 days.
We customise your dining experience by encouraging you to hand-pick your piece of meat from our in-house butchery, where our expert butcher can cut it to your preferred size. You may also, if you prefer, choose one of the standard meat cuts listed in this menu
You don’t have to dine at The Butcher Shop & Grill to enjoy world-renowned Butcher Shop quality. Our deli offers all of the quality meat, fish and seafood you would savour in our restaurant, with the convenience of cooking in your home with exceptional value for money.
If your order requires long-distance travel, we have special cooler bags to pack with dry ice, so that you can preserve the quality and freshness of your purchase until you get home.
Feel free to chat to our butchery staff or call us to place an order ahead of time.
Our investment wine cellar offers rare limited edition wines, bottled under special arrangement forThe Butcher Shop and not available anywhere else in the country. Our Pick’s Pick cellar presents a portfolio of outstanding value wines to be enjoyed at the table or at home. This selection, under the special Pick's Pick label, is the result of many years of co-operation and friendship with some of the country’s finest winemakers. Please take a walk through either cellar with our expert sommelier.
All of our menu items have been carefully considered and created for your eating pleasure, so please don’t request substitutions. Please note that all of our dishes are subject to availability. There is a basic minimum charge of R200 per head (adults only).
One bill per table, please. Tables of 6+, a compulsory service charge will be added. All major credit cards are welcome. No cheques are accepted. Deposits are required to secure pre-booked tables for 10+ patrons.
PRIVATE DINING ROOMS
We have several private dining rooms, each with its own degree of intimacy and exclusivity and can accommodate 14-40 guests, in various configurations. Inquire now.
Our extensive Menu is comprised of a Lunch Menu, Steak Menu, Main Menu and Wine Menu. You can either browse through the booklet below or open the PDF above it
Open PDF (pdf)