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Butchery work in Johannesburg's summers requires understanding how heat affects meat quality and how to manage stock in warm months without compromising freshness. Hanging and dry-aging demand proper temperature control and air circulation—factors that separate a butchery that's merely convenient from one that actually does the work right. The cuts you get depend on how the carcass is broken down, how meat is stored between ordering and collection, and whether the person handling it knows the difference between cuts that matter for your braai versus those better suited to stewing. MEAT Gandhi handles these details as part of daily practice, not as afterthoughts. That attention shows in what you take home.
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In Sandton, butcheries that have been operating for years tend to have built their reputation on consistency. Ask to inspect cuts before buying — a good butcher will not object. Bulk buying for braais often attracts better pricing. Marinated and ready-to-braai options vary widely in quality — checking marinade ingredients helps avoid overly processed options.