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Distinguishing between a competent butcher and an exceptional one comes down to details most customers can't see until they cook. Proper knife skills — how cleanly meat is cut, whether fat is trimmed to specification rather than hacked away — affect texture and appearance. Understanding animals: which breeds age better, how to judge freshness beyond sell-by dates, recognising when meat has been stored incorrectly even if it looks fine. Delft demonstrates what matters: a butcher who knows the difference between a brisket from different cattle, who trims according to what you're actually cooking, and who can recommend cuts based on your method rather than just what's popular. These are skills that take years, not months, to develop.
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In Sandton, butcheries that have been operating for years tend to have built their reputation on consistency. Ask to inspect cuts before buying — a good butcher will not object. Bulk buying for braais often attracts better pricing. Marinated and ready-to-braai options vary widely in quality — checking marinade ingredients helps avoid overly processed options.