Van Rensburg's

Butchering in the Garden Route isn't just cutting meat to order—it's understanding that coastal humidity, inland temperature swings, and storage conditions all affect how meat ages and performs. Van Rensburg's works within these real constraints: keeping stock fresh in a climate that challenges preservation, managing game meat deliveries that follow seasonal hunting patterns, and preparing biltong and sausages that need precise humidity and temperature control. The craft involves knowing which animals suit which cuts, how long aging should take given local conditions, and how to cure and smoke products so they hold through George's variable seasons. Proper butchering here means respecting both the animal and the environment it's being kept in.