Cut
- At the table
- From the counter
Home / The Counter / Butchery & Deli
The Counter
Butchery & Deli
Our regulars would rather keep it quiet, but the butchery next to the dining room sells the same meat, chicken, fish and seafood that you eat on the menu.
- Counter service
Step up and talk to one of our master butchers. Thick-cut Florentine T-bones, legs of lamb, chops sliced thick or thin, your favourite cut at your preferred size, or beef biltong, fatty or lean. Every order is cut to your specification.
- Aged in carcass, then aged again
Our meat hangs in carcass for three days, then is aged for 21 to 40 days for flavour and tenderness.
- The selection
Local grain-fed beef, Karoo lamb, Argentinian ribeye, Kobe-style Wagyu and Dutch veal.
- Packed for the road
Ask for vacuum-sealing to keep it fresh, or dry-ice packing for long-distance travel.
“A good friend of mine who is senior virgin cabin crew always brings me this fantastic billtong back to London every time she is in Johannesburg Thank you so much Billtong is lush”
Google review, Nelson Mandela Square
Know your cuts: beef
Choose a cut to see how we age it, what the kitchen makes of it and what the counter will do for you.
Know your cuts: lamb
Karoo lamb, cut at the counter. How we suggest you cook each one.
Shoulder chopGrill or braai
Loin chopGrill or braai
Leg chopGrill or braai
Deboned legBraai, stew or roast
KebabGrill
ShankStew or roast
WorsBraai or pan fry
Rib chopGrill or braai
Ribbetjie skewerBraai
RibsGrill, braai or braise
NeckGrill, stew or roast
Fish and seafood
We buy from top suppliers, from giant crayfish, langoustines and prawns to local oysters and salmon, and from the most environmentally responsible and locally authentic sources we can.
Order for collection
Tell us what you would like, the size and when you want to collect. The butchery team will call you to confirm the order before anything is cut.