Friendly Butcher

Butchery work in Pretoria isn't just about slicing and weighing. The city's altitude and climate affect how meat needs to be handled, stored, and prepared—load shedding has made temperature management trickier than it was before, and a professional butcher manages this constantly. Friendly Butcher handles the technical side: proper chill-chain maintenance, understanding which cuts work best for Gauteng's dry climate when you're planning an outdoor meal, and knowing how to prep meat so it stays fresh through the week. The craft involves knowing local supplier relationships, understanding the cuts that sell because they work in local kitchens, and managing stock so customers get what they came for.