Verne's Traditional Butchery

Quality and attention to "Old School" values are the key to success at Verne's Butchery. All of our cuts of meat are hand chosen and the Beef is hung and Dry Aged for 28 days ensuring the perfect steak without effecting the price. Our other cuts of meat are reared and fed organically gauranteeing top flavour and succulent meat. It goes without saying that with this quality of meat our Biltong is pretty hard to beat!