MEAT Gandhi

When you're choosing a butcher, what matters is whether the meat is actually fresh or just looks it under harsh lighting. A good butcher shows the source of their supply, doesn't hide trim and cuts, and can explain the difference between various grades without the sales patter. In Randburg, experience means knowing how to spot meat that's been stored poorly, understanding which suppliers maintain real cold chains, and being honest about what's frozen versus fresh. Competence also includes technique — a properly butchered brisket yields differently than a rushed one, and someone who knows how to cut across the grain for tenderness versus with it for texture is worth finding. The smaller details matter: whether bones are trimmed cleanly, whether ground meat is ground to order rather than sitting in a tray, whether someone can recommend the right cut for what you're actually cooking.