MOM Meat On The Menu
RANDPARK RIDGE · FAMILY BUTCHER · BILTONG SPECIALIST

The family recipe,
since 1995.

Meat On The Menu is an independent butcher and biltong specialist in Honeycrest Shopping Centre, Randpark Ridge. Single-grade premium meat. Biltong cut fresh to order. We do not treat you like the supermarket does. We serve you.

Order on WhatsApp Call 011 795 1732

Address

Shop 16, Honeycrest

Open today

08:00–18:00

Speciality

Family-recipe biltong

A single hand-cut biltong stick on warm brown butcher paper, hard raking side-light from the left, deep shadows. The family-recipe biltong made in the shop.
RANDPARK RIDGE · HONEYCREST SHOPPING CENTRE

The mark

Meat On The Menu emblem. The charging coral-red bull above the wordmark MEAT ON THE MENU, flanked by two polished brass cleavers, with the tagline BUTCHERY AND DELI SINCE 1995 set in mustard-brass between two small stars. Pressed on cream card stock with a thin brass frame border.
Bull and cleavers. Since 1995. On the corner of Beyers Naudé Drive.

The shop

The supermarket pre-cuts. The chain pre-packs.
A family butcher does neither.

Meat is a relationship between the person who cuts it and the person who cooks it. We weigh it in front of you. We wrap it in paper. We tell you which cut suits which Sunday. When you ask for biltong, we slice it the way you eat it, not the way the bag was sealed at the factory. That is what an independent butcher is for.

Our story

One family. One recipe. One shop.

Meat On The Menu has been on this corner of Beyers Naudé Drive since 1995. The biltong recipe is older than the shop. It came from the family kitchen, was tested on the family table, and made its way to the counter when the shop opened.

We don't treat you like the supermarket does. We serve you.

The recipe has not changed since. Single-grade beef, a salt cure mixed by hand, hung until the fat caps turn brass-coloured and the texture is firm but still tender. The same approach goes into the boerewors, the dry wors, the sosaties, and the rusks baked overnight on a Thursday.

We are not the biggest shop in Randpark Ridge. We are the one that remembers what you ordered last weekend.

Hands in a clean white apron tying twine around a brown paper parcel at the counter, brass scale on the left, hand-written chalkboard with the day's cuts behind, warm tungsten light.
The biltong wall inside the shop. Long horizontal rows of biltong and dry wors hanging on the back wall, white-painted brick, warm tungsten pendant lights overhead, raking side-light catching each stick, glass display cabinets along the counter front.

The biltong wall

Built one stick at a time, since 1995.

Two long racks of biltong and dry wors run the length of the back wall. Each stick was hung by hand, cured to the same family ratio, taken down only when it is ready. The wall is the calendar of the shop. Walk in on a Saturday morning and see how full it is.

SHOP 16 · HONEYCREST SHOPPING CENTRE · CORNER BEYERS NAUDÉ AND DUIKER
Updated Monday, weekly

Today's cuts.

What is on the counter this week. Prices are per kilogram and updated by the shop. Call ahead for weekend trays.

Family-recipe biltong Beef silverside, traditional cure. Sliced thick or thin to order.
R 420
per kg
Dry wors Same family spice, narrower casing, hung longer. Snap when you break it.
R 320
per kg
Beef chilli bites Hot, not punishing. Cut small for the bowl on the counter.
R 360
per kg
Boerewors, traditional Beef and pork, coriander forward. Made fresh in the shop.
R 145
per kg
Lamb sosaties Marinated overnight, apricot and onion, ready for the fire.
R 185
per kg
Beef fillet, single grade Whole or portioned. Trimmed in front of you.
R 480
per kg
Sirloin on the bone Aged on the rail, cut to thickness you ask for.
R 220
per kg
Homemade rusks Baked overnight Thursday. Buttermilk or aniseed.
R 95
per 500g

The range

What we make, what we cure, what we hang.

Everything is made in the shop. The recipes come from the family kitchen. If you want something specific for the weekend, call by Thursday.

Several hand-cut biltong sticks hanging on small metal hooks against a dark background, low-key side-light catching the glossy fat caps.
CURED · HUNG · SLICED TO ORDER

Family-recipe biltong

Single-grade beef silverside. The cure is hand-mixed with the same family ratio we have used since the start. Hung until the fat cap turns the right colour, sliced the way you eat it, wrapped in paper.

R 420 / kg · thick or thin · fat-on or lean
A coiled fresh boerewors on dark grey slate, three-quarter overhead angle, soft north-window light, single sprig of rosemary.
FRESH · COIL · MADE TODAY

Boerewors

Traditional beef and pork with coriander forward. Filled in the morning, on the counter by afternoon. The coil is a kilogram. We will split it for you if you ask.

R 145 / kg · spiral or length · beef-only on request
Thin dried beef sausages arranged on cream linen cloth, soft warm window light, macro detail of the dried casing.
HUNG LONG · SNAP-DRY · FAMILY SPICE

Dry wors

Same family spice as the biltong, narrower casing, hung longer. It should snap clean when you break it. Goes in the lunchbox and in the glove compartment.

R 320 / kg · thin or thick · half-kilo bags available
Three lamb sosaties on wooden skewers, threaded with cubes of spiced lamb and dried apricot, arranged on brown butcher paper.
MARINATED · OVERNIGHT · READY FOR FIRE

Sosaties and kebabs

Lamb sosaties with apricot and onion, marinated overnight. Beef and chicken kebabs in the same rhythm. We thread them in front of you so the skewer is still warm when you take it home.

R 185 / kg · lamb · beef and chicken on request
A folded brown butcher-paper parcel of meat, tied with a neat cross of kitchen twine, on a dark wood surface, hard side-light from the left.
SINGLE GRADE · AGED ON THE RAIL · CUT TO ORDER

Single-grade premium meat

Fillet, sirloin, rump, ribeye, shoulder. One grade. The grade we eat at home. Aged on the rail in our own cold room, trimmed in front of you, weighed before wrapping. Tell us the dish, we will pick the cut.

From R 165 / kg · whole or portioned · vacuum-packed on request
A glass mason jar half-filled with golden-brown buttermilk rusks, on cream linen, soft morning window light.
BAKED OVERNIGHT · THURSDAY · WHILE THEY LAST

Homemade rusks

Buttermilk or aniseed. Baked through the night on a Thursday, dried by Friday morning, on the counter by lunchtime. The Saturday batch is usually gone by Saturday afternoon. Order in advance if you need a tin.

R 95 / 500g · buttermilk · aniseed · whole-wheat seasonal

How we work

We weigh it in front of you. We wrap it in paper. We tell you which cut suits which Sunday. That is what a butcher is for.

— Meat On The Menu, Randpark Ridge

Find us

Shop 16, Honeycrest Shopping Centre.

On the corner of Beyers Naudé Drive and Duiker Avenue, Randpark Ridge. Park outside. Come in. Tell us what you are cooking. We will get you sorted.

AddressShop 16, Honeycrest Shopping Centre
Corner ofBeyers Naudé Drive & Duiker Avenue
SuburbRandpark Ridge, Johannesburg 2169
Shop phone011 795 1732
WhatsApp083 487 6978
FacebookMeat On The Menu

Shop hours

Mon to Fri08:00 to 18:00
Saturday08:00 to 14:00
Sunday08:00 to 13:00
Public holidaysCall to confirm
Place an order Call the shop