A thick dry-aged ribeye steak with dense white marbling

PRETORIA · THIRD GENERATION · EST. 1987

BRANDT & SONS

Master butchers since 1987. Every animal honoured, every cut earned.

OUR CRAFT

Three generations.
One blade.

Piet Brandt sharpened his first knife behind a Pretoria counter in 1987, back when the shop had one cold room and a queue out the door on Saturdays. His son Willem learned the trade at his elbow. Today Willem and his boys run the same block, the same hooks, the same stubborn standards.

We dry-age on the bone for 28 days. We bone out by hand. We stuff our own wors, hang our own biltong, and tie every roast with string, not netting. If a cut is not good enough for the Brandt table, it does not go in the counter.

  • 39years at the block
  • 28days on the bone
  • 3generations of Brandts
  • 1wors recipe, unchanged
Willem Brandt, a master butcher with a grey beard and denim apron
Willem Brandt at the block, Bronkhorst Street
The Brandt and Sons display counter filled with cuts of meat
The counter, Saturday 06:45. Quiet before the storm.

KNOW YOUR BEEF

Choose your cut
like a butcher.

Every cut has a job. Run your hand over the side, then hover a cut and we will tell you what it costs and where it belongs: over the coals, in the potjie, or in the oven.

1 2 3 5 6 7 8 4
  • 1 Chuck
  • 2 Ribeye
  • 3 Sirloin
  • 4 Fillet
  • 5 Rump
  • 6 Brisket
  • 7 Flank
  • 8 Shin

THE FIRE SECTION

BORN FOR
THE COALS

A braai is not cooking, it is a ceremony. The fire gets lit before the guests arrive, the wors goes on last, and whoever holds the tongs holds the room. We supply the part that matters: meat cut for fire, aged for flavour, rubbed by hand.

The Brandt Braai Box

R950 · feeds six

  • 4 dry-aged ribeyes, cut thick
  • 2 kg boerewors, the 1987 recipe
  • 1 kg beef short rib, braai cut
  • A tin of our brass rub
Book yours · 087 550 1987

Orders close Thursday 15:00 for the weekend.

THE BLOCK

This week
at the counter.

Prices per kilogram. Cut to order, wrapped in paper, sharpened advice free of charge.

A coil of raw boerewors
The wors
A rack of beef short ribs with spice rub
The ribs
Rows of biltong hanging from steel hooks
The biltong room
  • Ribeye 28 day dry-agedR329/kg
  • Fillet whole or portionedR389/kg
  • T-bone cut thickR219/kg
  • Rump aged 21 daysR249/kg
  • Sirloin fat cap onR269/kg
  • Beef short rib braai cutR169/kg
  • Brisket whole or rolledR139/kg
  • Flank braai & worsR149/kg
  • Beef shin bone in, potjie readyR109/kg
  • Boerewors the 1987 recipeR129/kg
  • Karoo lamb chopsR239/kg
  • Biltong wet or dry, sliced to orderR459/kg
  • Droëwors thin and properR429/kg

FIND THE SHOP

Come stand
at the counter.

Ask us anything. How to render a fat cap, how thick to cut for the Weber, what to braai first at your future in-laws. Advice is free, the meat is not.

271 Bronkhorst Street
Nieuw Muckleneuk, Pretoria, 0181

087 550 1987
counter@brandtandsons.co.za

Mon to Fri07:00 to 17:30
Saturday07:00 to 15:00
Sun & public holidays08:00 to 13:00
Middel St Bronkhorst St Justice Mahomed St Dey St Brooks St Florence Ribeiro Ave BRANDT & SONS
Book your braai box