Bloemfontein
Bloemfontein counter
Loch Logan · Butcher Shop 4. Book by email before you travel.
Loch Logan ordering point
The Loch Logan desk supports Bloemfontein buyers ordering pasture-led beef and protein for retail counters, hospitality kitchens, and export prep. You will find it at Loch Logan, Butcher Shop 4. Bring a defined job when the Bloemfontein handling point needs to be attached to it.
Use the Bloemfontein desk when a butcher counter, hotel kitchen, or export prep room needs specific beef lines tied to one handling point. Loch Logan works best when the brief includes cut names, pack sizes, and whether stock is going into display, portioning, or boxed dispatch. Free State weather swings and power planning can affect receiving routines, so note your cold-room space and preferred handover time.
Check the first intake at arrival, not only the invoice. Photograph labels, count outers, and note product temperature before stock is split between storage and prep. Keep the handling note near the chiller door so staff can check trim, dating, and portion use without paging through old mails.
What gets recorded here
This Bloemfontein branch page is where the job is linked to Loch Logan, Butcher Shop 4, with the buyer details kept in one place. The record should name the protein programme, the receiving site, and any export or hospitality packing requirement. Clear wording matters when the same order has to serve a retail counter in town and a separate kitchen prep list.
If you send details through the contact form, include the site name, required cuts, and whether collection or onward delivery is being arranged. Add any label wording needed for stock control, plus a photo of the current chiller setup if shelf space is tight. Before product moves, check carton marks, total units, and the holding temperature at the receiving point.
- Cut list matched to Bloemfontein use
- Carton count checked at intake
- Email booking before travel to Loch Logan
Free State handling conditions
Bloemfontein buying often mixes retail trade, hotel service, and occasional export prep on the same stock line, so the desk needs the end use stated upfront. Record whether product must arrive as primal cuts, portioned packs, or bulk cartons for in-house breakdown. Where a site works around scheduled outages, note the safe receiving window and when chillers are fully stable again.
Dry inland air does not remove the need for strict cold-room discipline, especially where doors are opened often during morning prep. Older prep rooms may need tighter rotation notes so beef for mince, steak cutting, and hospitality service does not get mixed. Stock for weekend trade should be separated from ad hoc top-up orders to keep counts clean.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
Bloemfontein desk filing note
Bloemfontein
File the delivery note with the product spec while the load is still easy to identify in the chiller. That gives the buyer one record for cut description, quantities, and receipt checks at Loch Logan. It also helps when the same programme is being costed across retail, hospitality, and export prep work.
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