Pork, Beef & Lamb Supply for Butcheries
A butchery lives or dies on three things: the meat arrives every week, the spec is what you ordered, and the price leaves you room to make money. Meatmasters supplies independent butcheries with graded pork, beef and lamb carcasses and deboned primals from our own abattoir and primal plant in Vryheid, so the product comes from one controlled chain, not a chain of middlemen.
What we supply to butcheries
Pork carcasses streamed by weight — porker, cutter, baconer and heavy — graded P and O on the PORCUS scale; beef sides and quarters graded A to C; lamb and mutton carcasses; boxed primals in BIRO or DDD spec (belly, loin, neck, shoulder, leg, fillet, ribs); manufacturing trim at 90/10, 80/20 or 60/40; and the full smokehouse range — bacon, hams, gammon, russians, viennas, polony, wors and deli lines — for your cold-meat counter. If you want the whole carcass deboned to your own cutting list at one blended price, we do that too.
How supply works
You receive the weekly availability list, place a standing or weekly order before the cut-off, and the load arrives on the agreed day, chilled or frozen, boxed and labelled. Regular regional distribution runs across KwaZulu-Natal, Mpumalanga and Gauteng, and full loads of about 150 carcasses or 13 tonnes are delivered anywhere in South Africa on 7-day terms. Prices are quoted against your spec and volume; credit accounts are subject to approval.
What you can check before you buy
Our abattoir and primal plant are certified to FSSC 22000 for the slaughter and deboning of pork, beef and sheep and the packing of chilled and frozen primal cuts, offal and smoked bacon. Carcass classification is done independently by IMQAS with SAMIC. The abattoir is Pork 360 certified and holds Pick n Pay sow- and crate-friendly certification. Every carcass is weighed under its own serial number and that number follows the product through deboning and dispatch, so any box on your floor traces back to the farm it came from.
Request a quotation or a trial load
Tell us what you buy and where you are. Tobie replies with availability and a quotation, and the first step is a paid trial load — see the spec, the grading and the delivery work before we talk terms. Not ready to order? Tick the box at the bottom of the form and you will simply receive our weekly availability list — no cost, no obligation.
Frequently asked questions
Is there a minimum order for a butchery?
Orders are built around the delivery run for your area; delivered full loads are 12 to 14 pallets. Ask us for the run, cut-off and minimum drop that applies to your town.
Can I get the same cuts every week?
Yes. Standing weekly orders are how most butcheries buy from us; the availability list tells you each week what is on top of your standing order.
Do you supply cold meats and bacon as well as fresh?
Yes. Everything from our smokehouse can be added to your fresh-meat order on the same delivery.
How do I start?
Leave your details for the availability list or request a quotation. The first delivery is a paid trial load so you can judge the product before agreeing supply terms.