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What separates a competent butcher from someone simply selling meat comes down to knife skills, product knowledge, and attention to detail. Understanding muscle structure, knowing which cuts work best for different cooking methods, and delivering consistent thickness and trim matter to customers who know what they're after. A butcher who can offer advice—what's good for a slow braai versus what works for quick pan-frying—earns repeat business. Silvino's Butchery builds that kind of relationship through demonstrable skill and willingness to engage with what you're cooking.
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In Soweto, the township braai culture drives a competitive butchery market resulting in some of the best-priced cuts in Joburg. The chisa nyama stalls that sell and grill meat have become famous city-wide and attract customers from the northern suburbs specifically for their boerewors and offal. For specific township cuts — particularly tripe, trotters, and sheep's head — the Soweto butchers outperform suburban supermarket meat counters in both range and price.