Delft

Butchery in Roodepoort means working with whole animals and understanding yield—what portion of a beast becomes saleable meat, and how to use every part without waste. The work involves deboning, trimming, and portioning throughout the day, which requires sharp tools, cold storage management, and skill built over time. In Gauteng's climate, cold chain integrity matters: meat needs to stay properly chilled from slaughter through to counter, and summer heat makes that an active challenge. A butcher develops relationships with reliable suppliers, knows which cuts perform best for different cooking methods, and can advise customers on storage and handling. The craft is physical and technical—it's not just cutting, it's understanding anatomy and maximizing value from every purchase.