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Butchery work in Johannesburg involves more than just cutting meat — it's about managing stock in a high-demand city where preferences vary dramatically by neighbourhood and income level. R&M Meats operates within this complexity: sourcing animals from suppliers across Gauteng, breaking down carcasses to maximize usable portions, maintaining hygiene standards that comply with municipal regulations, and rotating stock efficiently in a city where demand shifts seasonally. Winter brings different meat preferences than summer. Power cuts affect refrigeration cycles and how long stock can be held safely. The skill lies in knowing which cuts sell, which need special orders, and how to minimize waste in an operation that depends on both volume and precision. This is the practical backbone of meat retail in a major metropolitan area.
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In Johannesburg, 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.