R&M Meats

Butchering in Randburg means working with what comes through the supply chain — understanding which cuts age properly, how to handle stock during load shedding (when fridge backup matters), and reading the market for what's seasonal and what holds value. The technical side includes breaking down carcasses efficiently, managing offal and secondary cuts that have a market here, and maintaining hygiene standards that don't slip just because it's Wednesday afternoon. Local knowledge helps: knowing which suppliers are reliable, which cuts suit Gauteng's braai culture versus township cooking styles, and how to price competitively without cutting corners on quality. The work isn't just about having meat — it's about how it's stored, cut, handled, and moved through the day.