Beefy Africa

Catalogue

Range

Beefy Africa runs pasture-led beef and protein programmes for South African butchers, hotels, and export kitchens. Clear grades, calm cold chain, mailbox that answers.

Pasture-fed ribeye steaks with marbling on butcher paper

Pasture Ribeye Programme

Traceable ribeye programmes for hotel butchery and a la carte kitchens.

Vacuum-sealed beef striploin portions lined up for export packing

Export Strip Pack

Vacuum strip packs graded for regional export windows.

Bone-in braai cuts, T-bones and prime rib in a butchery display tray

Braai Block Case

Bone-in braai blocks for premium retail counters.

Trimmed beef rump and portioned rump steaks on a hotel kitchen prep board

Hotel Rump Line

Consistent rump specs for banquet and buffet lines.

Dry-aged beef sirloins on racks inside an ageing cabinet

Aged Sirloin Crate

Dry-aged sirloin crates with calm humidity notes.

Fresh beef mince from a commercial mincer in a stainless tray

Trade Mince Blend

Butchery mince blends tuned for highveld and coastal shelves.

Oxtail, tongue and liver arranged on a kitchen tray

Offal Kitchen Pack

Clean offal packs for traditional and hotel kitchens.

Highly marbled wagyu-cross steak on a slate board

Wagyu-Cross Pilot

Small-lot wagyu-cross for tasting menus.

Butcher pointing out primal sections on a hanging beef side

Carcass Map Service

Cut maps and yield sheets for in-house butchers.

Insulated beef crates and a temperature probe in a cold room loading bay

Cold-Chain Kit

Logger packs and crate protocols for provincial runs.

Halal butchery counter with fresh beef cuts in a glass display

Halal Product Line

Halal-certified programmes with clear paperwork.

Venison and beef cuts on a timber board for game season

Game Season Brief

Seasonal game protein briefs for winter menus.

Vacuum-packed beef cuts in a chilled carton for coastal kitchens

Coastal Pack

Coastal Pack is built for kitchens and counters moving stock through Durban and other humid coastal conditions. Packs lean toward vacuum-sealed cuts, mince protection, and crate handling that limits moisture swing between dispatch, chilled truck, and cold room.

Boxed beef cuts in a Highveld cold room

Highveld Pack

Highveld Pack suits inland butchery and hotel demand where colder mornings and drier air affect display life differently. It groups cuts, mince ratios, and packing formats that hold their shape well on Johannesburg and Pretoria shelves.

Night shift butcher loading beef crates in a cold room

Night Shift

Night Shift focuses on after-hours loading, receiving, and prep when teams are smaller and checks must stay simple. The pack pairs easy-read labelling, count sheets, and cut separation for kitchens portioning beef late for the next service.

Export cartons of frozen beef being loaded into a reefer container

Export Week

Export Week centres on the range typically assembled for regional export windows, including strip packs, paperwork checks, and carton consistency. Attention stays on grade marks, vacuum integrity, and destination-ready packing for cross-border cold-chain handling.

Senior butcher teaching an apprentice to cut steaks

Training Day

Training Day sets out the range in a format that works for butcher teams, chefs, and receiving staff learning the programme. Cut maps, yield sheets, and spec examples help staff compare ribeye, rump, sirloin, mince, and offal in one session.

Butchery band saw with spare blades beside the cutting table

Spares Bridge

Spares Bridge covers the stock kept aside when a line needs top-up cartons, replacement labels, or matching cuts to complete a run. It is useful for hotels, retail counters, and export kitchens that need the range kept consistent across separate picks.