OBC

Butchering in Johannesburg isn't just about hacking meat into portions. The work involves understanding humidity in a highveld summer, managing cold chain logistics across the sprawl of the city, keeping stock rotating through peak demand cycles, and knowing which cuts suit the climate and cooking styles of different neighbourhoods. OBC operates in that practical reality — where a proper cut needs the right equipment, where curing and marinating supplies matter as much as the meat itself, where knowing local taste preferences — braai cuts, stewing meat for township cooking, mince ratios for burgers — shapes what gets stocked and how it gets handled from delivery to counter.