Greeff's Butchery and Cafe

Running a butchery in George means working within the constraints and rhythms of a Western Cape summer. The heat affects how meat needs to be stored, handled, and moved from cold room to counter. Winter brings rain that can complicate delivery logistics and affect foot traffic. A serious butcher manages these seasonal shifts — keeping stock rotation tight, understanding which cuts suit the cooler months versus what sells during the hotter stretch, and maintaining the cold chain through load-shedding events that affect the whole town. The work involves knowing local supplier networks, managing refrigeration reliability, and adapting to how George residents' buying patterns shift through the year.