Frankie Fenner Meat Merchants

Butchering is skilled work shaped by what Cape Town's climate and seasons demand. Winter brings cooler temperatures that affect how meat is handled and stored, while summer heat requires precision in freshness and food safety. Frankie Fenner Meat Merchants operates in an environment where refrigeration compliance, proper aging of beef, and rapid turnover of stock aren't optional—they're essential. The cutting and trimming work here goes beyond just portioning; it's about understanding marbling, fat distribution, and how different cuts perform on local braai equipment or in home kitchens. Sourcing reliable local and regional suppliers, managing moisture loss in Cape's drier months, and maintaining cold chain integrity from delivery to customer handover shapes how this kind of business actually runs day to day.