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What separates a good butchery from one that cuts corners shows in small details: how meat is stored and rotated, whether the knife work is clean and precise, if the butcher can explain the difference between cuts and suggest the right one for your cooking method. At Meat 2000, experience means knowing your suppliers, understanding meat quality by sight and touch, keeping equipment properly maintained and sanitised, and being honest about freshness. Someone hiring a butchery should notice whether staff take pride in their craft—it's visible in how they handle the product and talk to customers.
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In Soweto, the township braai culture drives a competitive butchery market resulting in some of the best-priced cuts in Joburg. The chisa nyama stalls that sell and grill meat have become famous city-wide and attract customers from the northern suburbs specifically for their boerewors and offal. For specific township cuts — particularly tripe, trotters, and sheep's head — the Soweto butchers outperform suburban supermarket meat counters in both range and price.