We prep fresh cuts daily in our back‑of‑house butchery. From whole carcass breakdown to portioning and marinating, our team follows strict hygiene, temperature and traceability protocols to deliver consistent quality.
Daily Prep
Fresh cuts prepped every morning for maximum shelf life.
Cold Chain
Walk‑in chillers maintain 0–4°C for red meats (monitored).
Clean & Sanitize
Food‑grade sanitizer between batches & colour‑coded boards.
Traceability
Batch labels track date/time, cut, weight and operator.
Allergen Discipline
Marinades mixed in a separate zone with clear labeling.
Staff Training
Mandatory PPE, knife safety, cross‑contamination control.
Standards We Follow
Hygiene & Zoning
Raw and ready‑to‑eat kept apart. Tools sanitized between species. Hand‑wash basins with signage.
Temperature Control
Probe thermometers for incoming stock and finished goods. Logs stored and reviewed.
Sourcing
Approved suppliers and graded cuts. Documentation kept for audits.
Compliance
We align to applicable South African food safety regulations and municipal requirements.
Cold Chain Reference
| Product | Storage Temp | Notes |
|---|---|---|
| Red Meat (fresh) | 0–4°C | Keep covered. Use FIFO by date and cut. |
| Poultry (fresh) | 0–4°C | Separate zone from red meat. Dedicated boards. |
| Frozen goods | ≤ −18°C | Maintain logs. Avoid thaw/refreeze. |
| Marinated items | 0–4°C | Labeled with mix date/time and allergens. |
Figures are general references; in‑store SOPs and legal requirements take precedence.
Questions or Tours
Want to know more about our process or arrange a visit? Reach out and we’ll assist.